– Hi everyone. Just wanna make sure that
everybody is safe and well. Now this is another one
of our batched filmed videos that will hopefully make you smile. We'll continue to release these videos but also we're filming some self isolation cooking challenges that
we'll also be launching, so make sure you subscribe
so you don't miss those. And also during this time we're going live every weekday at 4:30, live on Instagram to basically talk to our chefs, get some advice and answer your questions, so go join us there. In the meantime, I hope you
enjoy this signature dish. (upbeat music) – [Narrator] We are
Sorted, a group of mates who have your back when it
comes to all things food.
From cooking battles to gadget reviews. – That is not worth it! – [Narrator] And cookbook challenges, to a mid-week meal packs app. – [App Man] Crack your eggs, bake. – [Narrator] We uncover the tools that'll help us all cook and eat smarter. Join our community, where everything we do starts with you. – Hello, this is Fridge Cam, he's James, and I'm Ben. – And you guys loved and liked our last signature dish episode so much that this time, me and
Ben are gonna do it, and you guys have chosen the dish. – Yeah, we put the poll up on Instagram. Option one was Big Mac, and option two was chocolate nemesis. – And this is how we got on. – You've all voted. And the answer is, three, two, one, (upbeat music) – Mmm. – See how happy James and I are? – Good voting, well done. – Great voting.
– Well done you.
– [Mike] So chefs, how'd you feel? – I felt good. – [Mike) Did you?
– Love a burger. – Ebbers, how do you feel about a Big Mac? – No doubt, deserved of one of the 300 most iconic dishes in the world, I think, yeah, just I'm not a fan. – What don't you like about it? – There are some things I love about it, like how standardised
it is across the world and the fact that you can
create something that people– – He likes that it tessellates(?). – Yeah, I like that part of it but, I don't particularly like it.
– Ebbers, this is the second recipe that we have asked you to make from the Signature Dishes book, the first one, oysters and pearls. You complained that it
wasn't anywhere close to your style of cooking, because it was too perniticky, you're now complaining that this also isn't to your style of food. – But what was great
about oysters and pearls, was it told you to the nth degree how to recreate it in the book, whereas this one is
lacking in information. The Big Mac itself is not really a secret. Two hamburgers between three
pieces of hamburger bun with sesame seeds, add cheese, lettuce, pickles and onions. It's the special sauce
that will never exactly be revealed by McDonald's. Although it is now
understood to be mayonnaise, sweet relish, yellow
mustard, cider vinegar, garlic powder, onion powder and paprika, but how much of each? Experiment and perhaps you'll find out.
– We're going to try and replicate it as best we can, no? – Yeah, and to do that we
are going to dissect one and have a look. It's been a while since
either of us have had one, so surgical gloves at the ready. So, it's a bun but with
like a middle section and or a bun that's been cut twice, a patty in each, one slice of cheese. – Why not just put another slice of cheese on the top, come on. – The middle bit, toasted on both sides, whereas the bun toasted but not crisp. Get in! Well, I've refrained from eating one for about five years, I
don't feel like now is the– – Now is the time, Ebbers.
If you're gonna do this
properly, you're gonna have to– – Ebbers! (speakers talking over each other) – Are you not going to eat it? – No, James has got this covered, James has got this covered. (loud beeping) On behalf of us all at Sorted, we would like to formally apologise for Benjamin David Ebbrell's
refusal to eat a Big Mac. This has not been taken lightly and his punishment is pending. Please comment below with
suggestions of retribution and we will act swiftly and forcefully. We thank you for your patience. (loud beeping) – It needs the pickle. As soon as I got a pickle in a bite, it was much more delicious. – I'm a little bit
disappointed, the buns we've got have got a slightly more
sesame distribution, do you reckon, we either pick off 50% of these sesame seeds
or do we go brioche glaze and add our own? But it's not a brioche bun, is it? – It's not, I am tempted to say that maybe the brioche is closer, because this is like
a milk bun type thing.
– Well then you'll know you've succeeded, is being able to replicate that. – Yeah, it's going to be hard. – Everything that I've ever learned about making burgers, says that
you barely touch the mince. – And you don't over work it,
because then it goes pappy. – I think it has to be. You don't want a pappy patty? – You do not want a pappy patty. – 100% beef though, we are
not even going to season it, the seasoning comes afterwards. – White onion, it says white onion. We've got a lot of different onions here, but it's sweet white onion rather than something like brown onion, which is much more onion-y. – Whoo hoo hoo, look how thin that is. And it's about twice
the amount it should be. – What are you aiming for Ebbers? – 45.4g – Per patty? – Per patty. – Okay this is looking
good, this is looking good. – Pickles, so what
are you doing here, James? – [James] I'm cutting pickles in half because ours were double the depth of the ones in the burger.
– I think it's fair to say that you probably don't rate the Big Mac as one of the best
burgers you've ever had. So what excites you about
trying to replicate it? – It's just fun trying
to replicate something. – And we're not going to
get it exactly the same because we don't have
that many ingredients or enough time but we might
get it almost the same. This is what I'm gonna do to the lettuce, to make it as uneven and
poorly cut as possible. – [Ben] I've pressed enough,
I've got one for us to try, – [James] Yeah. – [Ben] and make sure we're happy. – [James] Yeah, yeah. – If we are happy, I've
already shaped four others – We've been very nice and given you a little pot
of the original sauce as well so that you can taste that.
– This is hard.
– Why is it hard? – Because I'm just going
off like eye and taste – Well, at least you've got
two of your senses you can use. – [James] That's true. – But, I've got four eyes so… (chuckling) – [James] I've gone mayo
and American mustard. This is pickle relish and I'm literally just like looking at it to see how much pickle is in
there, compared to this one.
– The thing is though, James, it wasn't actually the McDonald brothers that came up with the
idea for the Big Mac. – Really, Jamie ? – The McDonald's brothers
names are not in that book. It's Jim Delligatti. He was a franchise
owner from Pennsylvania. Owned a McDonald's franchise
and was serving punters for about 10 years, and started to get complaints
from all of the steel-workers that worked nearby, saying that actually, the burgers he was serving
weren't filling them up enough, so he tried to come up
with a way of saying, I'll get you a bigger burger, boys and that's how the Big Mac was born.
– That is interesting. – The double patty.
– The double patty. When the Big Mac was first sold, 45 cents for a burger, which if you take into account inflation, is about three dollars 44. – Is that true? – Which is actually about
the cost of a Big Mac now. – About three pounds 9p.
– Yeah. – Interesting. – I might need to add something that is not in the recipe to this, to make it the right colour. – Okay, I've done onion granules, I've done garlic powder, I've done paprika and it is not tasting the
same or looking the same.
It needs a lot of sugar in it, I think I'm going to go with ketchup. – James has been making sauce for, what would you say, 15 minutes now? – [Jamie] It's always going
to be the hardest one. – Well, it actually took Delligatti two years to perfect the sauce, so I think you are doing
pretty damn well mate. – We are going to cook off our first one. We were gonna cook it in beef drippings because we thought flavour, but we won't. We'll keep it how it is,
hot pan, see what happens. Oh no, they look a bit good, don't they? (laughing) – If I cook it much slower, much lower, so we don't give it any
of the nice dextrinization, it won't shrink quite so quick and it will look more like that. – I'll eat this one then. – Yeah, oh… haven't seasoned it at all so that's a 100% beef,
they season it afterwards.
– That's so much nicer. This is gonna be hard. Oh, I'm not sure, I'm not
sure you should have any. Have a bite of that one to compare and then you can have this one. (laughing) – No, I'm trusting your tongue today, you've got a great one. – I'm having a lovely time. This tastes pretty good,
but it's not as gloopy.
So, I'm not sure how
to make it more gloopy. We maybe should have made our own mayo so we can really thicken it hard, do think more oil in this would work do you think more oil would work? Just thicken it like a mayo. – Yeah do that, do it naturally. – It might not work, then
I'll have to do it all again. I'm adding oil to my ready-made mayonnaise to thicken it more, I
think it's gonna work and I can add it quickly
because it's already – Stabilised.
– Stabilised. – Yeah. – Is that because it's got mustard in it? – Emulsification. – [James] No. – No wait, (buzzing sound). You got it wrong. – Oh James! – [James] Is that better? – How many Big Macs do you
reckon were sold in 2017? – Nine and a half billion? – Nine and a half billion in a year? – That's like 1.3 times the
world global population. – And you don't eat one? – Yeah, how many would you have in a year? – Well, I don't know the last
time I had a Big Mac actually.
– Well, did you know, according to a Wall Street
Journal article in 2016, only one in five millennials
has actually eaten a Big Mac. – Oh wow! – 1.3 billion Big Macs, sold in 2017. – James, I'm interested. You've gone for a brioche bun when clearly the McDonald's
bun is not a brioche. – I know. – Is it a sweet dough? – Yeah, it's a sweet bun and also we're kind of limited on choice and it's sweet and it's really soft. – [Mike] Okay.
– And these aren't, they're more bready, and this is almost more
like cakey brioche-y. – [Mike] Okay. – Although it is not brioche, it probably doesn't have any butter in it, it might have a little
bit of dairy in it, so. – [Ben] Are we happy with that? – [James] Did you do it? Oh nice! – [Ben] I did it, didn't I? – [James] Yeah, it's a bit
too toasty though, isn't it? You have to toast it less and just live with the fact
that it's a little bit sweeter.
– [Ben] Should we go?
– Yeah, let's do it. – I'm getting excited for the burgers. I think we might have
something that is similar-ish. It's really interesting when you are trying to
replicate something, not necessarily just throwing stuff that you think will make
it necessarily better, but you're actually focusing
on the attention to detail in order to completely replicate it. It's a different process, isn't it? – This lettuce looks bit
more chopped than mine. – [Ben] Tiny crack of black
pepper and a pinch of salt. – [James] Oh, this is hard, this is hard. – Why is this hard? – The onion is actually in
hindsight really finely minced. – Do you want me to chop some
up finer or are you happy? – Oh, have we got another one? – Well no, I was going to
take some of that and just…
– I was just like yeah
okay, yeah, yeah, that's it. (soft music playing) – So that , there's nothing on there. – No, then the lid goes on, then you repeat but without the cheese. – I think they had three pickles per. – [Ben] Yeah, are we gonna
put them all in one clump, or are we gonna space them out? – [James] Well, let's space them out. – I think they are
probably equally divided but they did have to get
here on the back of a bike. – [James] And then nothing on the top. – [Ben] Add more sauce. – The cheese hasn't melted,
maybe they melt the cheese under the hot lamps,
like they just wrap it up and the cheese actually melts under that, so we're gonna put it in the microwave.
– With a little bowl of steam to keep everything moist and soggy, soft.
– In a good way. – Soft.
– Yeah. (microwave beeping) – That's a really interesting experiment because it's not make a burger,
it's replicate a burger. – Much more difficult if
you haven't eaten the burger that you're trying to
replicate is what I'd imagine. – I've heard that that is the case, unless you are really, really clever. – Oh, smart.
– Yeah, smart. – Really smart. – Smug, I think.
(laughing) (upbeat music ) – Well. – Do you want us to tell
you which one is which before we start? – I feel like you followed that as closely as you could have.
– I liked the eye for
detail, I'll be honest. Not from you, you didn't even taste it. – It looks different. – It's pretty much the closest
shop bought bun we could get without making our own bun. – I tell you what, that is not bad at all. In fact, yours has got a little bit more colour in the middle, hasn't it? – That's not a good thing. – I know. – I think the bun, the bun
is more yellow throughout. – The burger actually looks really good. – I think you need to make your own bun if you are gonna go all out
and replicate a Big Mac, you have to make the bun. – In order to have a
fair test, shall we…? – Cheers. – [Ben] It hits the spot. – It's all the things that taste good. It's sweet, it's salty and
the sauce is really nice. – But you also, you know what to expect. That is a memory, whether
you have that today, five years ago, whether you had it here, whether you had it in America, it's been the same every
time you've had it.
– Exactly. – And that is probably why people look forward to having them. – That's why people go in
search for a McDonald's when they go abroad. – It's so true, familiarity.
– Yeah. – [Ben] All right, the layering is good. – That smells like a Big Mac, smell it. – It does smell like a Big Mac, cheers. – Cheers.
– Cheers. (soft music) – It's so close.
– It is really close. – But it is not right, is it? – It's not a Big Mac. – It's the bread.
– It's the bread. – Everything but the
bread is spot on I think. – 'Cause I can taste brioche
and everything else is there, that sauce is really close. – The sauce is really good, and
if you get a bit of gherkin. – Yeah.
– And the crunch of onion. – Maybe the brioche
was the wrong decision, maybe the other bread
would have been better. – I'll tell you what, that is so close. – It is very close. – Well played for approaching
it with the eye for detail that you were looking at, because that was really
interesting to watch. – You can see why it's iconic, it's skewed slightly more sweet, that's probably a global preference and there is not bitter, but
all the other tastes are there.
– Yeah. – Kind of in balance. – Well done, everyone.
– Well done. (clapping) – There you go, you
can take that one home. – Thanks – That's for you – Another delicious recipe
from an excellent cookbook. – Talking of excellent cookbooks, we have just launched our
latest, "To The Beat". It fuses our love of music and food. – [James] Find out more in the link below. – We've been left to do the dad joke. – You've been left to do the dad joke. – Are you ready? – I've been left to
listen to the dad joke. – A vegan was telling me the other day that the selling of meat is disgusting. I pointed out that the selling
of fruit and veg is grocer. – Oh, that was good, that was good. – Well, at least sound like you're happy. – No, I can't give you too much credit. – [Narrator] Yes, "To The
Beat" is available right now.
It's a load of great recipes
styled, themed and chaptered by genres of music from punk to country and classical to pop. It's bold, it's a load of fun and comes with this bespoke
Spotify playlists for you to play whilst you cook so go and grab it now at www.sorted.club and now a blooper.
(loud beeping) ♪ Old McDonald had a
farm, hee hi, hee hi, ho ♪ – He's not even on the wide, we're not even getting this? ♪ Hee hi, hee hi, ho. ♪.