– We are Sorted, a
group of mates from London exploring the newest and
best in the world of food, whilst trying to have a
few laughs along the way. (laughing) We’ve got chefs, we’ve got normals, (bleep) and a whole world of
stuff for you to explore, but everything we do starts with you. (upbeat music) – Today is the day you’ve
all been waiting for. Mike is going up against
the 1914 cookbook. – And fear not, we’re
not going easy on him. – In front of Mike is “La
Repertoire de la Cuisine”, a book released originally in 1914, which isn’t quite so much a cookbook, more a reference guide that expects you to know
what the recipes are. – We’ve cooked from it
several times before, and last time we did it dawned on us, Mike has never had a go at this, and if that video got 20,000
likes, we’d put him in solo. So, we’ve put our heads together, and we found a lovely recipe
for him to cook on his own. – How are you feeling? – Nervous. – The recipe we’ve chosen is on page 222. – Toot toot toot. – We would like you to
cook omelette norvegienne. – Genoise, oval shape, on same shape. Hang on. (laughing) Genoise, oval shape, on dish same shape. Heap some ice cream, aw, to taste. Cover well with meringue italienne or preparation omelette souffle. Decorate quickly in oven. What? (laughing) I mean, I know this has
been translated, but by who? (tranquil music) – This is omelette
norvegienne, a baked Alaska. So, three components
and we want them layered in the right kind of ratios. On the bottom, genoise sponge. So the key to a genoise sponge is it’s kind of similar
to Swiss roll sponge, except it’s got added
melted butter at the end, and the method is very different. It’s cooked over a bain-marie. That traps in air, which
is the raising agent, and then it’s baked in a sheet so it’s only a couple centimeters thick, but golden all over. – We give him the ice cream, and then he just has to
make the Italian meringue. Very simple. Sugar and egg whites, and you take the sugar up
to 115 degrees on the hob, and then you pour it into
stiff peaks of egg whites. It’s all about precision,
and it’s all about timing. – Cooled sponge, obviously
frozen ice cream. Even the Italian meringue
has to have cooled down so that you can pipe it neatly and get nice lines that will
color evenly in the oven and insulate the ice cream in the middle despite the fact it’s
in a really hot oven. Easy, right? (tranquil music) – Are you somewhat happy with
what you have to start doing? – No. – Do you know what you’re
gonna be presenting to us in one hour and 45 minutes? – [Mike] No. – Well, let’s find out. Cook! – So, let’s find out,
firstly, what a genoise is. Okay, one pound of sugar. Oh, there’s actually a recipe. 16 eggs, whipped on slow fire. (laughing) It sounds like a sponge. – This is also for a professional kitchen, so for your benefit today you actually only need to do a quarter of those measurements. – You’re making it sound like
you’re doing him a favour, but actually that includes
maths, so you’ve made it harder. – [Mike] You have done, you have done. – He’s not Barry. – I’m rounding down, so
112 grams of everything. Do you cut it in an oval after it’s baked? And also, that’s gonna
be a very thin sponge. So, it’s like a baked Alaska. (cheering) – Omelette norvegienne is
another name for baked Alaska. – Baked Alaska doesn’t even
explain better what it was. (laughing) Right, let’s make this genoise
whipped on a slow fire. So, this is gonna be my slow fire. Do I whip it in the pan,
do I whip it beforehand? – I think you whip and then you nae nae. – Sugar’s in. Four eggs, I’m gonna whisk those together. – [Jamie] He’s whisking
some sugar there, so. – Yeah, there’s lumps in it, mate. – I can’t, I can’t, I can’t, I can’t. – So I’m just gonna crack eggs in. I’m gonna do it one by one, ’cause that’s the type of
thing that you would do. – Now Ben, you have
previously accused Mike of unnecessary process. – At the moment, it’s just very organized, and if you’re doing
something you don’t know, I think having an
organized process is good. I would also have cracked
all four in at once, but the fact that he hasn’t
enables him to think through and make sure he’s not
rushing into things. I don’t think it’s a bad thing. – Nice Ben, (bleep) sandwich. Classic (bleep) sandwich there. (laughing) – Sugar and eggs, whipped on a slow fire. – What’s a nice gentle
way of heating things up? – Like a simmer. – Do you simmer eggs? – Oh I see, like in a bain-marie. Yes, gotcha, okay cool. Basically, heating that up
so the egg doesn’t scramble, I guess, and melting the sugar. – And what do you look for from a sponge? You’re beating what into it? – Air. There’s no raising agent. – There is. – Eggs. Oh, you mean me. I’m the raising agent. – You raise me up. – No, I don’t. (laughing) I bring you down. I’ve been bringing you down for 10 years, I do not raise you up. This is knackering. Oh my goodness. – Mike, if you want, I’m happy
to take over some whisking whilst you carry on with anything else that might need doing. – Yes, okay. Thanks mate. – Whoever thought I’d
be brought in to help because of my muscles? – It’s ’cause you offered, mate. – I’m completely under
your direction though, so you tell me when you want me to stop. – Can we see a figure of eight in that? Oh yeah, yeah. Lovely, thanks mate. – That’s all right. You let me know if there’s
anything else you need me to do. – Oh, I will. Straight in we’re folding in
flour and butter, I assume. Oh, do I whisk it, do I fold it? I wanna fold it, don’t I,
but without losing any air. I hate this bit. It’s going in. – [James] Would you have
gone eggs into flour, or would you have done the same thing? – Same thing, but sift to
make sure there’s no lumps. – And melted butter, how melted is this. Jay.
– Yes, mate. – Could you pop this in that microwave for a little bit, please? There’s loads of flour pockets. (upbeat music) I think that’s all combined. What’s your problem? – No problem. – Vanilla, okay. That’s quite a lot. – [Ben] Vanilla, full stop,
that’s all the book says. – And I did exactly that. Vanilla. I’m gonna do it. – [Ben] What temperature did
you preheat your oven to? – 180, ’cause that’s what
you bake everything at. – [Ben] Excellent. – [Jamie] It’s looking smooth, mate. – Thanks, mate. So we’re in, and it’s going in. Okay, Ebbers. Set timer for 10 minutes. – Consider it done. – Okay, what if I ignored Italian meringue and made a Swiss meringue, or what I think is a Swiss meringue? Which I know is egg whites, whisked up, and then slow pour sugar. – Why don’t you have a look
at the recipe in the book? – Oh mate, I got it right. That’s an Italian meringue
that I know how to make. – [Jamie] Good. – Okay Ebbers, what’s 16 ounces in grams? – 450. – Thanks, Ebbers. – Okay, Ebbers, stop. (laughing) – Okay, Ebbers, volume down. (laughing) – I haven’t got a spoon here, have I? – Ladle. ♪ Ladle ladle le hoo hoo. ♪ – [James] I like your vessel. – [Mike] It’s good, isn’t it. – [Jamie] Ladling sugar
into a measuring jug. – To be honest, it’s not a science is it? that you can just cover this. – Oh, it’s all coming back to you. – I just know that if you wanna
make a proper sugar syrup, from espresso martinis,
which I myself as Mike discovered how to make on my own by looking them up and
then mastering them, nothing to do with being
taught by two chefs, I know that you make
a perfect sugar syrup, one to one, with a dash of vanilla. – Simple. – Well, these two chefs
will take a step back and we don’t need to help you at all. What does the recipe say? – The recipe says, eight
egg whites, beaten stiff, work in slowly, 16 ounces of
sugar cooked to Grand Boulet, hard ball grade. Out of interest, what does that mean? – So Grand Boulet literally
means big ball or hard ball, and that’s when you, if you
were to dip a little bit of it at that temperature into cold water, and set it quickly, it
would form a hard ball. Soft ball means it’s
malleable in your fingers. – Is that how they make marbles? (beep) – I think that’s probably
the only bit of information that’s not in that book,
that is difficult to measure. – Whoa, nearly did that
the wrong way around. Egg whites. – [Jamie] You are separating eggs. – I know, I like to
live on the edge, guys. Oh! Oh, that was close. – [James] Come on, one more, aw. – Okay, over there,
we’re leaving it there. The other thing I think I know is that it doesn’t matter
how whisky these get. – Correct, after you add the sugar. – [Ben] That’s 10 minutes on genoise. – Oh, lovely. I was gonna say, I could smell something. Thank you. – Are you happy it’s done? – Oh, I don’t know. Here we go. So I don’t want any stuff on my thing. I don’t know, so I’m
gonna say that’s done. (exciting music) Whoa, whoa, whoa. – [Jamie] What’s he
doing, what’s he doing? – [Mike] Come on. – [James] Ebbers, that is unacceptable. – He’s the cake police. – I feel violated. – Yeah. – Beautifully even, ’cause the melted butter
is laced through it you get a wonderful
even golden brown color. – It’s starting to get a
bit of a caramel-y smell, but not a huge amount. Sugar’s going in there, trying to avoid the side of the bowl. A really slow trickle. We’re looking good, this is looking good. I always went by the fact
that you keep it going until the side of the
bowl is no longer hot. It’s still warmish, but I
think that’s nearly done now. Okay, big reveal. – [Jamie] Oh, yeah. (exciting music) – Okay, now what. Decorate, quickly, in oven. And I know that decorating means, it means get a lovely char
and a colour on the meringue. What if I just didn’t bake it? – Just made an Alaska? – Yeah. That’s baked. It’s got ice cream in
it, so it’s gonna melt. – And that’s the magic. – How long does it go in the oven? Oh, this is so hard. – [James] I think it says in the recipe. – It says in the recipe. It does say in the recipe. – It does say in the recipe. Quickly.
– Quickly. – Well maybe I just push it down, create an imprint, and then
go round that with a knife. This is the bit that
probably will go wrong. (James exclaiming) – [Jamie] James, that was noise. What was that noise? – I like the idea. He was trying to template it. However, he just squeezed all the air out of his lovely sponge. – All right, let’s go for this. It’s oval-ish. We’re keeping this sponge, by the way. – [Ben] Trifle. – No food wastage here. – [Ben] It’s come away
from the paper perfectly. – [Mike] Yeah. Here you go. – Thank you. – [Jamie] That was very genoise of you. (laughing) – Can I have an ice cream baller? – [Jamie] He’s busy. – What, munching through
bits of dry flour? – No, it’s really nice. (laughing) – [Ben] You asked for a baller. – I can’t do that. – [Ben] I’ve given you options. – [Jamie] Yes, yes, yes. Oh. (laughing) – Spread it on, mate, just spread it on. (upbeat music) – I mean this is doing nothing, so I wanna slop. (laughing) That is violent. That’ll do, here we go. Layers, it’s all about
layers now, isn’t it. – This is the weirdest
thing I’ve ever seen. – It wasn’t accidental that
I bought an oval shaped pot, and I thought if you just cut it that way, the whole thing would sit on. – There you go, lovely. Okay, here we go. How does this happen, like this. Bang, on we go. – [Ben] In theory, the meringue will insulate the ice cream. – I just wanna seal it in, then. Does it need to go into the grill? I would put it in the grill, because I think you get
a quicker, directer heat. – [Ben] Direct on which bits, the top bits or the
round bits or all of it? Very spiky meringue choice, as opposed to piping bag as provided. But, it looks like it’s worked. – So I’m gonna bake this in the oven. It’s going in. – How long is quickly? – Two minutes. – Right, it needs to, get out
of here, stop tidying down. I appreciate it, thank you very much, but this needs to come out. That can actually do
with a little bit longer. – [Jamie] Get back, clean up,
clean up, clean up, clean up. – Ben, clean up. – I can’t give it any longer than that. – Like a souffle, it’s
such a time-y dessert. At that point it’s taken to
the table and celebrated. – It looks great. – That was stressful. (applause) Thank you for all of your help. – That’s all right. (laughing) (bleep) I helped more than they did. I melted butter, I whisked eggs. First things first. (applause) – Fair play. – [Jamie] You’ve made
a baked Alaska, mate. – I’m also going in quick.
– I’m so nervous. – [Ben] ‘Cause it is so time-sensitive. Is there still ice cream
in the middle of this? There absolutely is. – [Mike] Oh, yes! – [Jamie] Yes, you put
something in the oven with ice cream in it, and there is still ice cream inside it. – [Mike] Here goes. – Cheers. – Cheers. – That’s cold. – And yet the meringue is a little warm, and a little toasty, with
those lovely caramelized bits. – You can taste the different parts of the toasting of the meringue, which I’m very happy about, and I’m mostly happy about
the fact that this is solid. – I know you might not want
to use this as a benchmark. – No. – But if I had made that, (laughing) I would be so proud of myself. – I am really proud. – You’ve absolutely nailed
the vanilla, full stop. It has got good vanilla flavour, not just the ice cream
but the sponge as well. – Could have done with a
little bit longer, couldn’t it. And I should’ve sieved the flour, because there are pockets of flour in it. – [James] I think the sponge is good. – [Mike] How about my meringue? It’s a bit airy, like
it’s got a funny texture. – I think what you did was
start whipping the whites. – And then stopped.
– Too early. – Oh. – You over-whipped the whites, so by the time you had put the sugar in, I think the white were a
little bit over-whipped. – I didn’t think you could that. Interesting. – You can’t do it once
you put the sugar in. – Right. – You can’t over-whip it
once you put the sugar in. – Oh yeah, I got that confused. – But you were bang on
on the whole kind of, I only wanna start whipping it
when the temperature’s near. It was just a little bit off. – [Mike] Damn. – [Ben] It’s a classic. – Well, thanks for making
that happen, everyone. I am actually glad it did, actually. Yeah, I’m proud. I am proud, and I’d like
to do it again better, but not in this format. (laughing) – Well, I think the big question is, have we used every part
of the 1914 cookbook? – [Mike] We’ve exhausted it, haven’t we? – Have we done it? Is there something else we can do? Is there another cookbook
that might be similar? – Comment down below, what
do you want to see next? More of 1914? Or a completely different cookbook, in which case, which one? – Let’s go older. – No, let’s go Modernist cuisine, newer. You’re classically trained, now. (laughing) – That’s the nicest lie anyone’s
ever told me to my face. – You’re a classically
trained pastry chef. – Thanks guys. – Good job. – Well done, mate. (applause) – Thank you. – See, he can do it
when he thinks about it. If you think Mike deserves a
like, give this video a like. – Otherwise, we’ll see
you on Sunday at 4:00 p.m. for another remote controlled special. It’s gonna be mayhem. – [Ben] Fun, fun, fun. – [Mike] As we’ve mentioned, we don’t just make top
quality YouTube videos. – [Jamie] Lol. – [Mike] We’ve built the Sorted Club, where we use the best things we’ve learnt to create stuff that’s
hopefully interesting and useful to other food lovers. Check it out if you’re interested, thank you for watching, and
we’ll see you in a few days. (beep) – Baz, we’ve done the maths, mate. We don’t need you this side any more, yeah no, we’re good, we’re good. (laughing) Video source: https://www.youtube.com/watch?v=DkRcbUP_9do
