Sugar Incredible Edibles: Gutbusters


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Transcript


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I'm Stefan Gates and I'm a food adventurer.

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I love cooking food,

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I love eating food, but what I really love is blowing it up

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and now it's your turn because this is Incredible Edibles: Gutbusters.

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CHEERING

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Here in Gutbusters HQ I have a group of adventurous

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food-heads who are dying to road-test their taste buds

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and here they are. Give them a big hand.

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CHEERING

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That's what I like to hear, but it ain't no fun without you lot

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watching at home so here is what we've got coming up for you.

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Ever wondered what the phrase "sugar rush" means?

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Find out when we power a rocket using just a single

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cube of sweet stuff.

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Our taste testers see up close where wild meat comes from.

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This is a mallard duck.

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But will they come unstuck when they tuck into a duck?

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And will today's mystery meal prove to be a taste sensation or

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a monstrous mealtime?

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Hear this. Today's show has a special theme.

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ALL: Whoo!

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I thought about doing a whole programme about eating eyeballs.

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-Would you like that?

-ALL: Yes!

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I bet you would.

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But then I thought how about we see how many Brussels sprouts you

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could eat in an hour. How about that?

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-ALL: No!

-Good job -

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they make me a bit windy. But then I wondered about sugar.

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-Do you like the sweet stuff?

-ALL: Yes.

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We are often told not to eat too much sugar, which is weird because

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loads of food have sugar added to them to make them taste better.

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To find out what I'm talking about

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please welcome Finlay, Ellen and Jamal to the stage.

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-OK, guys, do you like sweet things?

-Yes.

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Everyone likes sweet things really don't they?

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Here are a range of foods which all have some sugar inside them.

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All I want you to do is arrange them

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with the food with the least amount of sugar at this end

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and the food with the most amount of sugar at that end.

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So we're going to give them five seconds. Ready?

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-And...stop! Do you think you got it right there?

-No.

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Do you want to change anything here

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-or are you're going to stick with what you've got.

-Swap those.

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-Stick that there.

-Maybe the bagel, swap the bagel.

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-What do you reckon? Do you think they've got it right?

-AUDIENCE: No.

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No? Well, it's a bit hard to tell.

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The thing is lots of food has sugar that's been added to it

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because it isn't naturally there. Let's see what you've got here.

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Let's start with the food that you think has the least sugar in it.

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This is coleslaw. Coleslaw has two teaspoons of sugar in it.

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That's kind of average.

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This portion of bran flakes has three teaspoons of sugar in it.

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That's quite a lot of sugar.

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-You might put sugar on top of your bran flakes.

-Yes.

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-Yes, they don't taste sugary, they taste bland.

-That's right.

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It's odd there is so much in there. Crisps.

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These have two teaspoons of sugar. Again it's crisps.

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-Would you expect to find sugar in them?

-No.

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It's a bit strange, isn't it? OK.

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This bagel has one teaspoon of sugar in it.

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You can kind of understand that. It's quite a sweet bread I suppose.

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Now, ice cream has three teaspoons. Compare ice cream to bran flakes.

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-How much sugar have they got?

-The same amount.

-The same amount.

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-The same amount as bran flakes. Would you expect that?

-No.

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That's like really sweet and that's quite healthy.

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It's really strange isn't it?

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Let's have a little look at tomato soup. Five teaspoons of sugar.

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Would you expect to find five teaspoons of sugar in this?

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-No way.

-I wouldn't think that much.

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Let's have a look at the big guy. How much in cola?

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Nine teaspoons of sugar

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in one can of cola. Is that a lot?

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-ALL: Yes.

-It's a huge amount, isn't it?

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It's right up there at the top

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so you've got it in the right place.

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It's recommended that we eat no more than 60 grams of sugar a day

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-and that's 15 teaspoons. Looks a bit like this. Is that a lot?

-ALL: Yes.

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It's quite a lot in quite a little.

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Drinking just two cans of cola would use up all of that,

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meaning you haven't got any spare for a treat like sweets or

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chocolate or a slice of cake.

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We need to watch how much sugar you eat -

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it can rot your teeth, it converts easily into fat in

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your body, but most importantly it contains amazing amounts of energy.

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But listen, I could give you a really boring

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lecture on carbohydrates and energy consumption, which would be fun,

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maybe, or we could blow something up.

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ALL: Blow something up!

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-Let's get dangerous.

-ALL: Whoo!

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What I've got here

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is one ball of ice cream

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with one and a half teaspoons of sugar in.

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Here I've got a very special blowtorch.

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In this chunk here we've set one and a half teaspoons of sugar.

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Out here is a little fuse to start the reaction going.

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I've got a big canister of oxygen.

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I'm going to use these to see if I can make a little flame.

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For you guys watching at home sugar and flames can be a ridiculously

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dangerous combination so don't even think about mixing them unless

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you're a superhero from the planet Varg

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or you have hands made of titanium.

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Which would actually be pretty cool.

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Anyway, sadly, none of that applies to me

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so I'm going to wear some ridiculous eyewear

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and some massive gloves.

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So this is just one and a half teaspoons of sugar,

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so I don't know why we're going to such a lot of effort,

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but let's give it a go.

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We'll get some air going and then get the flame going.

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Ah-ha-ha!

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Woo-hoo! Woh-ho!

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ALL: Burn it! Burn it! Burn it!

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Woo-hoo! Ha-ha!

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CHEERING

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I bet you know what I'm thinking.

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That's the damage one

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and a half teaspoons of sugar can do in a blowtorch.

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What if we could set this off in one go.

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It could probably blow a hole in the floor

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and maybe we could launch this, yes?

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What do you reckon?

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CHEERING

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Yeah! Stick around because later on we'll see

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whether or not we can use sugar to blast off into space.

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CHEERING

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Sugar! It comes in all shapes and sizes and colours and forms.

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-MUMBLING:

-You can turn it into sweets that stretch to extreme lengths.

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You can mix it with gas and feel it explode on your tongue.

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CRACKLING

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You can turn it into an edible yo-yo.

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But did you know you can even turn it into an edible work of art?

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I've come to Yorkshire to learn the tricks of the trade

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from the king of confectionery creation,

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sugar sculptor Colin Martin.

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-Come in.

-How are you doing?

-Not so bad thank you.

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Colin has one of the coolest jobs in the world

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and now he's going to show me how to make edible artwork.

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Wow!

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So this is what a sugar sculptor's workshop looks like.

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Look at these things. They're amazing.

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-These are all just made out of sugar?

-Just made out of sugar.

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Wow! Are they edible?

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-Yes.

-I could actually just take her head off and chew it?

-Yes.

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-How do we start?

-This is ordinary granulated sugar.

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The sort of stuff you put in your tea.

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It goes into here, which has got some water in.

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Bring that to the boil. Once you have boiled it up

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you put some glucose in it.

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That will stop it from crystallising.

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-Can I have a little taste?

-Yeah.

-Clean finger.

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-Just tastes like sugar.

-It's sugar.

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The solution is then boiled to 155 degrees before it's laid out

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to cool down.

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Wow, it's got this amazing texture, doesn't it?

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It's somewhere between plastic and water.

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It's like a piece of glass but just a little bit sloppy.

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What's the next stage?

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-We need to pull it now.

-It's just so beautiful.

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The further you pull it the more shiny it gets.

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-What shall we make?

-I think we'll just do a fish.

-Just a fish(!)

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We'll just knock off a fish out of sugar like it's really easy! OK.

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-What's the first stage?

-We have to blow it.

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What I've got here is just a little pump,

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a bit of hose going into the ball

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of sugar, so we're just pumping air into the middle of a ball of sugar.

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-Yes, you'll see I'm changing the shape.

-It's got a life of its own.

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Give us a bit of air. Give us a bit of air.

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Looks like an angry fish. More like a dolphin than a fish!

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It's going to be a shark not a fish.

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Colin, what have you got there?

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So Colin's taken a break to show me what we're supposed to be making.

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This is what it's supposed to look like.

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Like that. Currently...

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It's not that far off is it? It's not that far off.

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'OK, it is far off but I'm still amazed that we are making

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'a fish out of sugar. How bonkers is that?'

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That's for the tail at the end.

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'I had no idea you could mould sugar so easily and it seems

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'there's no end to the amazing stuff sugar can be made into.'

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So here we are making an underwater fart for the fish.

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'To be fair I have no idea what a fish fart looks like.

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'Nor did I ever think I'd be wondering how it tasted.'

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After a while of playing with it you understand how it works.

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You can't yank things around.

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You can't push them into the shapes you want them to be.

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You have to tease them into it. I could really get into this.

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'Finally, food colouring is used to add the finishing touches to

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'the masterpiece.'

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-What do you think?

-Good.

-Let's have a little look.

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There is the Colin true masterpiece,

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but I think we've got something special here with the

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Incredible Edibles version,

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with a moustache, flatulence and everything.

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-It's pretty cool.

-Brilliant.

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I'm amazed that you can do something so extraordinary out

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of food, out of stuff we just eat every day and you can create this.

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The only thing is, I'm not sure how long this is going to last

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on my mantelpiece.

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When you're having your tea when does the sweet course usually come?

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ALL: Afters.

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After. It's always afters, isn't it?

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The rules are that we have sweet things for afters,

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but here on Incredible Edibles we like breaking the rules

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because sweetness can be brilliant in main courses too.

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I need three people to help me play with my food

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and they are Finlay, Priyanka and Tobias.

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Give them a round of applause.

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CHEERING

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-Are you ready for this guys?

-Yes.

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Excellent. Listen up. Some meats go very well with sweet fruit.

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-Pork and apple sauce, ever had that before?

-No.

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OK, well look, some meat comes from my animals like rabbit

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and deer or duck goes especially well with sweet fruit.

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-Ever had any duck?

-No. I have duck and strawberry.

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-Duck and strawberry. That's pretty good.

-I threw up after I ate it.

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-You threw up after having duck?

-Yes.

-OK. We'll give it a go anyway.

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Now I think a lot of us never give a second thought to the animal

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we are actually eating but all that changes right here, right now.

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Are you guys prepared to face the meat that you eat?

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-I'm prepared for everything.

-Yes, get in there! I'm liking it.

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I have to warn you that we are going to be looking

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at some dead animals now.

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If you're squeamish this will be a great time to go away

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and think about cakes.

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OK. Here I have two very different types of duck.

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ALL: Eugh!

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-This is a mallard duck. There you go.

-It feels quite tickly.

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You can think of it alive and living and free

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and now you've seen it shot.

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It's quite sad, but have you guys ever eaten chicken before?

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-Yes.

-Yes?

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Well, a chicken was a live beautiful animal as well. OK, I've got

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another duck here that I want to show you.

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Here is a farmed duck, much, much bigger.

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It's a big duck.

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It's like a cuddly toy with caramel in it.

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You can definitely see how it is a lot fatter.

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The head is just massive. That one looks very slim like it

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would be out in the wild.

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This one looks like it's about to be boiled up.

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I kind of feel guilty for eating it because it's like a really

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nice creature and it looks like it's been nicely looked after.

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Let's have a look at them after they've been plucked

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when they're ready to go into the oven. Still gruesome.

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-ALL: Oh!

-Oh yes.

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This is a mallard with all of the feathers plucked off.

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It looks really tender and yummy.

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-Ugh!

-Ugh indeed.

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This is a wild animal so it's been hunted and shot.

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-This is where the bullet's gone in.

-Nice. Cool.

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There's a big difference between this little fellow

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and this guy here.

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-That is the farmed duck.

-I like the first one. This is heavier.

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But I just don't get why they have to shoot it before it dies.

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Why can't it just die by itself?

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If you want to have meat to eat you need to make sure it's

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died very safely, so being shot sounds really dramatic,

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but it happens very quickly.

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The bird has a life in the wild and then suddenly it's stopped.

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We're going to wash our hands and then see

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if you can tackle tasting these things when they're cooked.

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-Cool!

-Yum!

-Not yum!

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OK, guys, so this is the real thing to tackle.

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-Are you prepared to eat the meat you just saw?

-Definitely.

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All right. Here's the first fish. This is...

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Cool.

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AUDIENCE: Whoo!

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Knives and forks out. Dig in.

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Cut a little bit off and tell me what you think.

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You've got the sweetness there from all of those cherries.

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It tastes like chicken.

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I like the sweetness. It's very tender and there's no fat.

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Having something sweet with that powerful meat,

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do you reckon that's a good idea?

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I don't really like duck

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so it takes your focus away from what it actually tastes like.

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-Tobias, you can get enough of this, can you?

-It is brilliant.

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Before it didn't have the sauce I don't think it would have

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tasted as good as it is now. I think I want to try this cooked at home.

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It's brilliant.

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You love that. Fantastic. OK. Let's try the next dish.

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This is...

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AUDIENCE: Oh!

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Oh, yes!

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There's quite a lot of sugar that goes in with this.

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The buns are very, very sweet buns and there's ketchup in there to go

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-with the duck burger.

-I think it's quite horrible.

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It is good meat and it's been turned into this kind of sweet bun-ish

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thing smothered in sweet sauce and it completely destroys the flavour.

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-So too much sweetness?

-This is junk food.

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I do agree that the sweetness has taken over the taste,

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-but I do prefer this to that.

-You like the burger.

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I think it's really nice but it isn't as good as the mallard,

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which was really good, but this is quite amazing as well.

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There you go.

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Sweetness in food is one thing, but most importantly I think that if you

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eat meat it's incredibly important to know exactly where it comes from.

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I know it's tough facing the reality of food

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so I think these guys have been unbelievably brave.

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Give them a massive round of applause. Well done, guys.

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Today we're devoting the whole show to sugar.

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'So far we've seen the secret sweetness in some familiar foods...'

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Nine teaspoons of sugar in one can of cola.

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'..and savoured some surprising sweet meats.'

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This one looks like it's about to be boiled up.

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Later on find out what happens

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when you convert a sugar cube into rocket fuel.

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But first it's time for my Mystery Meal.

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So up on stage we have Emma, Tobias and Priyanka.

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Show them your appreciation.

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CHEERING

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Emma, you're looking pretty bold up there.

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-Are you feeling confident?

-Yeah.

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OK, we'll see if we can iron that out.

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Tobias, what would be the weirdest thing you've ever

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-eaten in your life?

-Kangaroo burgers.

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That's pretty adventurous. I like that.

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Priyanka, if I was going to give you your worst nightmare on a plate

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-what would it be?

-Duck.

-Duck.

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To make this a complete mystery

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we're going to put blindfolds on them. There we go.

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Put those eyes away. How many hands am I holding up here?

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-None.

-Very good. OK. That'll do.

0:17:220:17:25

I'm going to come and show you guys what they're going to be eating.

0:17:250:17:29

I'm scared.

0:17:290:17:30

It's under here.

0:17:300:17:32

I think this one might be a little bit alive still so watch out

0:17:320:17:36

because it can nip your fingers. Agh!

0:17:360:17:38

-Steak.

-Chicken.

-Looks like chicken nuggets.

0:17:380:17:42

-Does it looks scary?

-No.

-Sheep brains.

-Sheep brains.

0:17:420:17:47

-Oh. It's getting a bit more adventurous here.

-Intestines.

0:17:470:17:50

Intestines.

0:17:500:17:51

-Chicken balls.

-Chicken balls.

-Fried chicken.

-Fried chicken.

0:17:510:17:55

Well, do you know what? I guess it doesn't matter

0:17:550:17:57

because you don't have to eat them, they do.

0:17:570:17:59

-Somebody said brains, somebody said intestines.

-No.

0:18:020:18:06

-Would that be a good thing or a bad thing?

-Cool.

-Cool.

-Bad.

0:18:060:18:10

What's this all about then?

0:18:100:18:12

Sometimes you can be put off eating food

0:18:120:18:14

because of how you imagine it will taste,

0:18:140:18:15

but remember somebody had

0:18:150:18:17

to be the first person to experiment with turning sugar into sweets.

0:18:170:18:20

Where would we be without sweets? Nowhere.

0:18:200:18:24

Who knows what we'll discover if we keep our minds open.

0:18:240:18:27

I can reveal to you guys at home what's today's Mystery Meal is.

0:18:270:18:31

It's this.

0:18:310:18:33

-Are you ready guys?

-Yes.

-No.

-Here we go.

0:18:350:18:39

Emma is slightly hyperventilating here, which I see as a good thing.

0:18:390:18:43

It gets your taste buds ready, doesn't it? Here we go, Emma.

0:18:430:18:45

-Here is the first one.

-Oh!

0:18:450:18:48

-OK, Tobias, are you ready?

-Yes.

0:18:480:18:50

OK. Hold them out there. Ooh!

0:18:530:18:55

-What is that?

-Have a little squeeze.

0:18:550:18:58

-It's squishy.

-It's squishy.

0:18:580:19:01

-It smells kind of like burgers.

-It feels like chicken.

0:19:010:19:06

I can't tell you what it is yet, but I can tell you they are

0:19:060:19:09

extremely popular in some of the best restaurants in the world.

0:19:090:19:13

I absolutely love them. OK. I'm good to taste it with you.

0:19:130:19:17

I think all of these are dead now, so you can have a little taste.

0:19:170:19:21

-Chew it.

-Mm.

-Sounds pretty good.

0:19:210:19:24

Emma's popped the whole thing in there.

0:19:240:19:27

-Eugh!

-And Emma's has come back out again. Wow!

0:19:270:19:32

I think it's time for you to take off your blindfolds

0:19:320:19:35

and look at what you've been eating.

0:19:350:19:37

-Cool.

-You've been eating these fellows.

-Maggots.

0:19:370:19:41

When have you ever seen a maggot that looks like that?

0:19:410:19:44

-Is it some part of a cow?

-A very good guess.

-A goat?

-A goat.

0:19:440:19:48

OK, well, you've been eating...

0:19:480:19:52

Sounds nice, doesn't it? Sweet breads. Sweet and bread.

0:19:520:19:56

Well, sweet breads are lamb's innards.

0:19:560:20:00

Cool.

0:20:000:20:01

Yes, they're are funny little gland deep down inside the animal

0:20:010:20:05

and when they're raw they look a little bit like this.

0:20:050:20:08

Awesome!

0:20:080:20:09

AUDIENCE SHRIEKS

0:20:090:20:13

Now you've seen what they are, would you like to try them again?

0:20:150:20:18

-Yes.

-Yes.

-Yes.

0:20:180:20:20

There are some that are in breadcrumbs

0:20:200:20:22

-if you want to try those as well.

-Delish.

-Brilliant.

0:20:220:20:24

That is fantastic. Guys, they are so brave.

0:20:240:20:28

Give them a massive round of applause.

0:20:280:20:30

Down here. There we go. What is it? It looks like a pile of sticks.

0:20:410:20:47

Well, these are what you might know of as these. Uh-huh.

0:20:470:20:53

These are liquorice.

0:20:530:20:55

These are liquorice sticks.

0:20:550:20:57

The idea is you're supposed to chew

0:20:570:21:00

them and get the flavour out of them.

0:21:000:21:03

I've never tried this before. They look very strange.

0:21:030:21:07

Let's give it a go.

0:21:070:21:08

Wow. That's really powerful.

0:21:110:21:14

There is an amazingly strong sensation of liquorice

0:21:140:21:18

but also it's really sweet.

0:21:180:21:21

There's a sugar inside here, which is 30 to 50 times more

0:21:210:21:25

sweet than sucrose, which is the sugar that you

0:21:250:21:27

have on your kitchen table. Which is all very well

0:21:270:21:30

except there's only one flavour in the entire world that

0:21:300:21:35

I can't stand and it's liquorice.

0:21:350:21:38

Frankly, if I could ban it I would.

0:21:380:21:40

Now it's time for the part of the show where celebrities get

0:21:440:21:47

their taste buds tortured for your amusement...

0:21:470:21:49

actually, no, in the name of medical science,

0:21:490:21:52

as we play Incredible Or Inedible.

0:21:520:21:54

Let's meet today's celeb. It's CBBC star Ben Hanlin.

0:21:570:22:00

CHEERING

0:22:000:22:01

How are you doing, mate?

0:22:010:22:03

-Thank you for coming.

-Thank you.

0:22:030:22:05

It's a commonly-held belief that stars like you just eat gold

0:22:050:22:07

and silver and survive on nothing else. Do you ever eat a chip?

0:22:070:22:10

I have the occasional chip, the occasional burger,

0:22:100:22:13

-the occasional pizza.

-What is your favourite food?

0:22:130:22:16

My favourite food is chocolate. Big chocoholic.

0:22:160:22:19

-Nobody here likes chocolate, do you?

-ALL: Yes.

0:22:190:22:22

What's your worst nightmare in food? What do you hate?

0:22:220:22:25

My mate Hacker likes meat paste and I hate meat paste.

0:22:250:22:28

-Do you like meat paste?

-ALL: No.

0:22:280:22:31

OK. We have three dishes for you to try.

0:22:310:22:34

Yes.

0:22:340:22:35

You taste them and then you get to decide

0:22:350:22:37

-whether you think it's incredible or inedible.

-All right.

0:22:370:22:40

Here are some of the things we've tried before.

0:22:400:22:42

We've had some lamb's brain, dung beetles, duck tongues,

0:22:420:22:45

that kind of thing.

0:22:450:22:46

Let's bring on the first dish. Oh yes. Thank you very much.

0:22:460:22:51

Ta-da! It doesn't look too bad. It does look quite pretty, doesn't it?

0:22:510:22:55

-Kind of. It's in the shape of a fish.

-It's blancmange.

0:22:550:23:01

"What could be weird about blancmange?", I hear you cry.

0:23:010:23:04

The basic ingredients of blancmange are egg yolks, milk and sugar.

0:23:040:23:07

It's often flavoured with fruit or vanilla and had as a dessert.

0:23:070:23:09

That's what you're thinking.

0:23:090:23:11

Yes, but that doesn't look like any blancmange I've ever had.

0:23:110:23:14

That's because this is ancient blancmange.

0:23:140:23:17

It contains ground up dried fish and almond milk.

0:23:170:23:22

It was like a meat paste, actually,

0:23:220:23:24

the thing that I said that I didn't like.

0:23:240:23:27

It's as if you somehow knew that.

0:23:270:23:28

It was a paste of fishy flavoured weird mush, like a really bad mousse.

0:23:280:23:34

But you could have made it a lot worse

0:23:340:23:36

so it actually wasn't that bad.

0:23:360:23:38

OK. What do you reckon? Incredible or inedible?

0:23:380:23:41

-ALL: Incredible.

-Really?

0:23:410:23:44

Here? Here? The middle. The middle. Here.

0:23:440:23:48

-ALL: Yeah.

-Well done.

0:23:480:23:50

That's fantastic. Let's have the second dish. Thank you. OK.

0:23:500:23:55

-This is ice cream.

-I like ice cream.

-That's good.

0:23:550:23:59

-Dig in.

-It's not going to just be ice cream though, is it?

0:23:590:24:04

-It's going to be something else.

-This time we're messing with your mind.

0:24:040:24:07

What we've got is chilli and cinnamon flavoured ice cream

0:24:070:24:11

with steaming hot peppermint flavoured custard.

0:24:110:24:14

-You're getting a bit of the chilli there?

-That's actually all right.

0:24:140:24:18

It has got a kick actually. I do like a spicy dish. I like a curry.

0:24:180:24:23

Maybe tuck into the custard to cool down a bit?

0:24:230:24:25

It tastes a bit like a weird mint choc chip kind of ice cream.

0:24:250:24:29

-I like it.

-Even though it's different it's pretty good?

0:24:290:24:32

-Yes, definitely. I like that.

-It's your decision.

0:24:320:24:35

-Incredible or inedible?

-ALL: Incredible.

0:24:350:24:38

It's got to be an incredible.

0:24:380:24:40

Dish number three, bring it on. Thank you very much.

0:24:400:24:43

Are you ready for this?

0:24:430:24:45

Yes.

0:24:450:24:47

AUDIENCE: Eugh!

0:24:470:24:48

These are pretty big fellows. Look at these, guys.

0:24:480:24:50

-Oh yes! Would you like some of those? Are you up for this, Ben?

-OK.

0:24:500:24:54

You don't have to finish all of them.

0:24:540:24:56

As long as you've eaten most of them ones that's fine.

0:24:560:24:58

You have a little taste. Wow! What a man.

0:24:580:25:03

What we have here is mealworms

0:25:030:25:04

dusted with cinnamon and icing sugar.

0:25:040:25:07

Crunchy and cracking.

0:25:070:25:08

Tastes like bark.

0:25:080:25:10

That was very dry, basically like taking a handful of dirt that used

0:25:110:25:15

to be an animal and putting it in your mouth and just not good really.

0:25:150:25:20

-I wouldn't recommend it.

-Are sweet mealworms incredible or inedible?

0:25:200:25:24

ALL: Inedible.

0:25:240:25:26

Middle?

0:25:260:25:28

SHOUTING

0:25:280:25:29

Say what?

0:25:290:25:30

SCREAMING

0:25:300:25:32

-Inedible. Incredible? In between.

-There we go.

-Wow!

0:25:320:25:36

That was absolutely brilliant. Guys, Ben has been so brave.

0:25:360:25:41

Give him a massive round of applause.

0:25:410:25:43

Here on Incredible Edibles we like to do something that will

0:25:490:25:52

-make you shout...

-ALL: That's incredible!

0:25:520:25:55

Earlier on we looked at the surprise sugar in everyday foods

0:25:550:25:58

and just how much energy is contained in one ball of ice cream.

0:25:580:26:01

Was that cool?

0:26:010:26:03

-ALL: Yes.

-You bet your life it was.

0:26:030:26:06

But if you harness the energy in that sugar

0:26:060:26:08

what wildness can you achieve?

0:26:080:26:10

We're going to find out using this.

0:26:100:26:13

-ALL: Whoo!

-Yeah!

0:26:130:26:15

I've had a real life rocket scientist make a rocket

0:26:150:26:19

and challenged him to see what he can do with the power in just

0:26:190:26:22

this one cube of sugar. Do you think it'll take off?

0:26:220:26:26

-All: Yes.

-Who knows?

0:26:260:26:29

There's only one way to find out. We certainly couldn't do it inside.

0:26:290:26:32

We need to relocate

0:26:320:26:34

to the Incredible Edibles launch site outside.

0:26:340:26:37

Let's go.

0:26:370:26:38

Now, we relocated to the launch pad and we're almost ready to go.

0:26:420:26:46

I'm going to let you into a secret. We've had to inform air-traffic

0:26:460:26:49

control of what we're doing

0:26:490:26:51

just in case the rocket does actually take off.

0:26:510:26:53

Now, rockets are very dangerous

0:26:530:26:55

so unless you are a qualified rocket scientist or you are actually

0:26:550:26:58

an astronaut, please don't try this at home.

0:26:580:27:00

Ben has unbelievably brave.

0:27:000:27:02

-Well done, Ben.

-Thank you.

-You get the big shiny red button to press.

0:27:020:27:05

-Are we ready, guys?

-All: Yes.

0:27:050:27:08

-Come on!

-Ready.

0:27:080:27:10

ALL: Five, four, three, two, one, blast off!

0:27:100:27:17

MUSIC PLAYS

0:27:200:27:26

LAUGHTER AND WHOOPING

0:27:260:27:30

-OK, here we go. Ugh!

-Come on! Come on!

-It's not coming out!

0:27:420:27:48

LAUGHTER

0:27:480:27:50

What you think of that?

0:27:510:27:54

CHEERING

0:27:540:27:56

Thank you so much to Ben, to our audience,

0:27:560:27:58

and to you guys at home from watching.

0:27:580:28:00

Join us next time for more Incredible Edibles.

0:28:000:28:03

Subtitles by Red Bee Media Ltd

0:28:030:28:06

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