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20/10/2019

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Chefs vs Normals: Reviewing High(er) End Kitchen Gadgets
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Transcription

  • - [Announcer] 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.
  • (splash)
  • (laughing)
  • We've got chefs, we've got normals,
  • (beep)
  • and a whole world of stuff for you to explore,
  • but everything we do,
  • starts with you.
  • (upbeat music)
  • - Hello, welcome to fridge cam.
  • My names Ben and this is Jamie.
  • - Now, usually, you know the score with these,
  • Mike buys a load of tut off the internet
  • and gets us to review it.
  • But what happens if you spend more money on the tut?
  • (intense music)
  • - Jamie are you ready for some quality gadge?
  • - These have been bought from a well known UK cooking store,
  • not just off of Amazon.
  • - Oh.
  • - So we'll see if that makes any difference, whatsoever.
  • - [Jamie] Okay. - We've put some effort in.
  • (clang)
  • (gasp)
  • - Fantastic. This looks dangerous.
  • - Can I just say one thing before you get too hands-on?
  • (yells)
  • Handle with care.
  • - (laughing) Oh!
  • - Handle with care.
  • - Oh, wow. Okay.
  • - I think I know what it is.
  • (snap)
  • - Shooooo!
  • This looks like I'm gonna put something
  • in there, and whilst I turn it,
  • that is going to peel it.
  • - This is the Betty Bossy Veggie Sheet Slicer.
  • "Courgettes, potatoes, beet root, carrot,
  • all of those lovely raw vegetables can be transformed
  • into flat sheets that can be used
  • to reinvent your favorite dishes.
  • Almost impossible to do by hand."
  • - No, you have to use a knife.
  • I think if you try to use your hand,
  • It will actually be really hard.
  • (laughing)
  • (upbeat techno music)
  • (snap)
  • (pop)
  • - Buhhh.
  • - [Barry] See, instantly, if you have a bendy bit of edge,
  • it doesn't work very well.
  • Have you ever needed courgette sheets?
  • - No, but I understand how people would,
  • because they wanna make a courgette lasagna.
  • - Okay, we're in.
  • Oh.
  • (laughing)
  • We got in, then we finished.
  • (laughing)
  • You'd definitely struggle to do that on your own,
  • although, it's possible.
  • - I mean, let's be honest,
  • this is probably focused at marketing
  • towards the people who are trying to cut down
  • on carbohydrates.
  • I feel like I'd have to chop a butternut squash
  • within an inch of its life,
  • just to get the sheets out of it.
  • - It's all right.
  • I'm not thrilled by it.
  • It kind of does the job.
  • Kind of, mostly.
  • - The actual gadget itself
  • scares the absolute (beep) out of me,
  • (laughing)
  • But the fact that you presented it to me,
  • and you already have a bandage on your thumb,
  • is not a great start. - Yeah, I could
  • read the instructions briefly.
  • - It's like a mousetrap.
  • - How much jerk it is?
  • - Thirty pounds.
  • - Fifteen pounds?
  • - It's 39.99.
  • - It's what?
  • - That's too expensive.
  • (laughing)
  • - Forty pounds!
  • That is a very expensive way to lose a thumb.
  • (funky techno music)
  • - Done?
  • Lift it.
  • - Yeah? - Yep
  • - Yeah.
  • - Wow, how interesting.
  • - It's like a mini chopper.
  • (grinding)
  • What is that gonna do?
  • It's not chopping.
  • - It's a tiny salad spinner.
  • - Oils. I want to say oils, and...
  • - Keep going.
  • - (gasp) Mayonnaises!
  • - [Mike] Oh!
  • - Is it a mayonnaise maker?
  • - Something to make mayonnaise in.
  • - They got it.
  • - He's a chef.
  • He's got two out of two.
  • - This is a manual sauce and mayonnaise maker,
  • by Betty Bossy.
  • - Betty Bossy.
  • (laughing)
  • - "If you think it's too much bother
  • to make your own mayonnaise, hollandaise,
  • or sauced hotter,
  • then let us introduce to you
  • the, simplicity itself,
  • Betty Bossy Sauce and Mayo Maker."
  • Puh.
  • "This compact marvel makes other sauces and more,
  • including Bearnaise and Dijon sauce.
  • - I love Bearnaise.
  • But I prefer Bearnaise.
  • - Well, this claims to make sauce in 60 seconds.
  • So, aioli.
  • How would you make it, mate?
  • - Oil, poured very slowly,
  • and then eggs.
  • Whisk, whisk, whisk, whisk, whisk, whisk, whisk, whisk.
  • So, I'm gonna put some garlic,
  • egg yolk, teaspoon of mustard.
  • Thanks for the teaspoon.
  • Teaspoon of lemon juice,
  • then I put more oil in the top, here,
  • and slowly press down to release the oil,
  • whilst I'm stirring.
  • - Now, you're a chef, aren't you?
  • So make a Bearnaise.
  • - Make some mayonnaises.
  • - Oh, too easy for you.
  • Do you think you could test a Bearnaise.
  • - Oh, man.
  • Okay.
  • - [Mike] It comes with a lovely booklet,
  • which has some recipes in it.
  • The stock is white wine, white wine vinegar,
  • shallot and bay leaf and peppercorns.
  • So the stock, what is your adaption?
  • - [Barry] That's not stock.
  • - [Mike] Big difference here, from your recipe,
  • is the fact that you're not going to be applying
  • any heat to that egg.
  • - Half tablespoonful of man cake, maybe?
  • (exciting music) (grinding)
  • - Three, two, one.
  • Stop.
  • - It's worked.
  • (tapping)
  • - Oh, look at that!
  • - [Mike] Fuckin' did it.
  • Let's have a look.
  • And you, Dave.
  • - That works!
  • - It's completely mixed it.
  • That was little to no effort.
  • - It's very hard to add the fat too quickly,
  • - [Barry] Which is a good thing.
  • - Which is a good thing,
  • because it's never gonna split.
  • I don't think it's quite as good
  • as if you'd make it in a pan.
  • It's a little bit heavier,
  • but it is delicious.
  • - How much do you think that gadget costs?
  • - Of course it's all manual.
  • It's not electric.
  • You're still doing the work,
  • but it is quite a smart...
  • I'm going to use the word "nifty",
  • little gadget.
  • - Fifteen quid?
  • - Twenty quid?
  • Twenty pounds.
  • - 24.99.
  • - Okay, I'm not offended.
  • - [Mike] No?
  • - I'm not offended.
  • - That's very expensive.
  • - You can buy a Kenwood Mini Chopper for twenty-five pounds.
  • - So, I feel like the Kenwood Mini Chopper
  • would do the same job,
  • and it also does ten other jobs
  • that I might want it to do.
  • - Yeah.
  • - It's a very one-dimensional product.
  • - I wouldn't mind it.
  • if I saw that for ten pounds,
  • I'd probably buy it.
  • - It does the job that you'd buy it for.
  • It's quite hard work, though.
  • (bright, upbeat music)
  • - I don't know how this is going to make you feel.
  • - That's a change from assuming that I'm gonna be grumpy,
  • so, that's a step in the right direction.
  • - Whoa!
  • (gasp)
  • It doesn't look awfully like a gadget,
  • 'cause it doesn't look like it does anything.
  • - Something, something, grilled cheese.
  • - But, I'm now going to put this,
  • what feels like a bit of metal,
  • into the microwave, and that feels odd.
  • - This is metal.
  • - [Mike] Is it?
  • - You can't put that in there.
  • - It's not metal. It's 100% platinum silicone.
  • - Tastes like metal.
  • - Heats to 300 degrees C.
  • - Wow.
  • - [Mike] But it's not metal.
  • - "In pursuit of toasted sammy perfection,
  • we're very excited to say, this really does
  • make incredible toasties,
  • even without any oil or butter.
  • Think crunchy toast with melted cheese,
  • and hot right to the middle fillings.
  • Not only that,
  • you may not have considered cooking burgers and sausages
  • in the microwave oven. But when you see this,
  • they'll be done to perfection."
  • - So, the thing when it comes to burgers
  • and stuff like that,
  • you need the heat, the caramelization.
  • You need that process to happen,
  • so you get the browning.
  • Yeah, you get the browning,
  • you get the flavor from the browning.
  • - We'd like you to use this for it's primary function,
  • making a toasted sandwich.
  • Hello!
  • - Oh, that looks good.
  • "Pre-heat the microwave grill in the microwave
  • for three minutes, before placing food on it."
  • (beeping)
  • - But you're a chef.
  • So, obviously, you want to test beef burgers.
  • We have some cracking Bearnaise sauce here, as well.
  • - Ah! (clap) Yes!
  • microwave running)
  • - I want to do it properly, and test it properly,
  • so I'm oiling the beef burger.
  • - Put the bread on, slices of ham, cheese.
  • Grabbing the pickles.
  • So I'm gonna put some aioli on the inside.
  • - [Mike] Good sandwich.
  • - Put my grill on top.
  • - [Mike] Okay, no.
  • - [Barry] You squish it first.
  • - [Mike] Squish it.
  • Okay and that goes into the microwave for three minutes.
  • - Have you ever microwaved a burger before?
  • - Don't be silly.
  • (sizzling)
  • It's sizzling.
  • Bah!
  • Just got a little bit nervous, there.
  • Still fine.
  • (grunts)
  • I mean, if it's got color, I'm gonna be impressed.
  • (beeps)
  • - This is it.
  • - [Group] Oooh!
  • - You guys ready?
  • - [Mike] Yeah.
  • (gasps) What?
  • I tell you what.
  • - Kind of, okay.
  • - Feel it, though.
  • It's feeling a bit antsy.
  • - Well I doubt you've overdone.
  • - Yeah.
  • (squeals)
  • - [Mike] It's hot.
  • - It is very hot.
  • That microwave works.
  • (crunching)
  • Did you hear that?
  • That is toasted bread.
  • Very melty mozzerella.
  • (crunch)
  • - [Mike] That's a perfect crisp.
  • - I'd be happy if I got that from a cafe,
  • let alone made that from home.
  • - I wouldn't notice that it was microwaved
  • if I was served it.
  • - Really?
  • - I wouldn't say this is a great burger,
  • but I wouldn't say this is a microwaved burger.
  • - It's predominate use is cheese toasties first.
  • Then, it says, but you can do meats on it.
  • I think we've proved that you can do meats.
  • How much are you paying for this?
  • - Fifteen pounds.
  • - A tenner.
  • Come on, be a tenner.
  • Come on.
  • - It's 34 pounds 99.
  • - Oh, my God.
  • Come on, guys, no.
  • - 34.99?
  • That's a lot of money.
  • - That's a decent cast iron pan.
  • - Yeah, but if you haven't got a hob.
  • - I think that's worth 35 pounds.
  • I actually do.
  • (bouncy music)
  • - [Barry] We're set up.
  • - [Mike] James, you may notice-
  • - What?
  • - [Mike] ... you're wearing a blindfold.
  • - Why?
  • - [Mike] Does putting the glasses over the top of that
  • mean that you can see less more?
  • (gasp)
  • - Can I smell whiskey?
  • - Two vessels.
  • - [Mike] Two vessels.
  • - One glass, and one ceramic, or something,
  • and they've both got whiskey in them.
  • (mellow techno music)
  • - Nice.
  • Nice.
  • Smooth.
  • - This one feels cold, and this one doesn't.
  • - Okay, interesting.
  • - Have a swig of water, cleanse your pallet.
  • Drink out of the other one.
  • Tell us what you think.
  • - It's the same whiskey.
  • - [Mike] Okay, now take your blindfold off.
  • Morning.
  • - There is no point in being blindfolded.
  • - I wanted to see whether that heightens your other senses.
  • You have the Norlan Vaild Edition Whiskey Glass.
  • - Okay.
  • - "The impenetrable black outer wall conceals,
  • while the inner wall reveals.
  • From within, the black outer wall
  • creates a perfect recursive infinity mirror.
  • Stray trap bounce around like some cosmic ballet,
  • taking it, with the whiskey, uninterrupted,
  • wholly reflected and refracted back into itself
  • forever and ever, until the sun fades."
  • - (laughing) No, no.
  • - ... "electricity ebbs,
  • The lights dim, and no one can see anything again."
  • - I mean, there was a lot of bull (beep)
  • in there, wasn't there?
  • Let's be honest.
  • - I just wanted to know whether that makes any difference
  • to you whatsoever.
  • - It tastes really different.
  • - Does it?
  • - Yeah.
  • A lot different.
  • - Oh, I was hoping that would really annoy you,
  • but this is better.
  • - I'm getting less...
  • How do I describe this?
  • ... nasal burning, when I drink from this.
  • - So, what I've done here,
  • I've made the common error of assuming he's gonna hate it,
  • and not really done my research
  • as to how it actually, scientifically works.
  • I really apologize for that.
  • Very short-sighted.
  • - Mm.
  • - [Mike] Shut up.
  • - It does taste different.
  • It's almost like it's opened up the whiskey.
  • You get... It's like it's been aerated.
  • - I do get all the subtlety.
  • More depth.
  • (gagging)
  • - I'd say it's offering a slightly different experience.
  • I wouldn't say it's necessarily enhancing.
  • But, for me, the biggest thing is the temperature,
  • because the temperature is now
  • allowing me to taste the liquid more.
  • - Could that make it into your glass tumbler collection?
  • - Can I keep these?
  • - You've gotta beat Jamie to it.
  • - So, to.
  • What you paying?
  • - I reckon these are probably eighty quid.
  • - A hundred pounds.
  • - Sixty pounds.
  • - That's what I was thinking.
  • I mean, you just read a minute's worth
  • of utter horse (beep) at me.
  • (laughing)
  • - Do you think Jamie would buy this?
  • - No, Jamie'd look for a knockoff version of it.
  • - I mean, it works.
  • And if you burn into whiskey,
  • then you're probably gonna be spending
  • fifty, sixty quid a pop on a bottle.
  • It's not outside the realms of possibility
  • that the people that their aiming it at
  • would buy it.
  • I think the copy's ridiculous.
  • No need.
  • - How would you write the copy?
  • What would you say?
  • - Makes whiskey taste better.
  • - Well you know what we thought,
  • but now we wanna know what you think.
  • Comment down below.
  • Let us know tut, or...
  • - Le-tut.
  • Not tut.
  • - Yes.
  • - And if any one of those gadgets took your fancy,
  • give the video a like.
  • I know it sounds desperate,
  • but it kind of is.
  • - Oh.
  • - Always good to have you back, Jay.
  • Give us a Dad Joke.
  • - A farmer had 297 cows in his field.
  • When he rounded them up, he had 300.
  • (laughing)
  • - You're welcome.
  • - That's shite.
  • - [Jamie] You're welcome.
  • - [Announcer] As we mentioned, we don't just make
  • top quality You Tube videos.
  • - [Male Voice] No!
  • We built the Sorted club,
  • where we use the best things we've learned
  • 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)
  • - If you really, really annoyed someone,
  • and they wanted to make you pay for it,
  • whilst you were asleep,
  • and they put your manhood in there,
  • and then held you ransom.

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Description

This week our Chef James and Normal Jamie get a treat as they review kitchen gadgets at a higher price range than usual!

Will the price make any difference to quality or effectiveness? Will James crack a smile?
So much jeopardy. Take a peek at the full collection and comment below to let us know which one was your favourite!

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