Reviewing PRO Kitchen Gadgets Vol.2 | Sorted Food
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- Опубликовано: 25 май 2024
- Today we are reviewing some Professional Kitchen Gadgets! What will our normals think?!
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Хобби
I cannot believe that Kush managed to trick you guys into buying him a over two grand sous vide machine just by saying it was “for a Kitchen Gadgets video”
Can you bring back bloopers? They were always so fun.
Good luck with cleaning that machine lol 😅
18:20 the science is pretty simple! I can explain. At sea level, water boils at 100 celsius, but when you put water (or something with water) in a vacuum chamber, the decreased atmospheric pressure means that the boiling point of water is basically room temperature, causing the water to boil. However, evaporation requires thermal energy, and since you aren't heating it up, it insteads draws that thermal energy from the heat already existing within the food- cooling it down.
Incidentally this is how refrigerators and air conditioners work, by using different pressures to manipulate the boiling point of a refrigerant, in order to move heat. A refrigerator doesn't "make" cold, it just moves the heat inside the fridge, to the outside, which is why parts of a fridge feel warm on the outside.
Exactly what I was here to say: Boiling takes energy, in this case from the liquid, and it can't stop boiling due to the low pressure! 😀
Very well explained.
Another wya to think about it is to remember that temperature is a statistical property of a bulk substance. That is, temperature is a measurement of the average kinetic energy of the molecules making up a substance. Kinetic energy being the energy in a system due to motion. Higher velocity means higher energy. Not all the molecules in a substance are moving at the same speed, but at macro level all we can measure is their average which is what we call temperature. That kinetic energy in the molecules of the system is what we call heat.
When you lower the pressure, that particles that previously couldn't escape the system, ie go from a liquid to a gas, now can, however, the only particles that can escape are the fastest ones. If only the fastest particles are escaping the slower ones are staying behind then the average velocity of those staying behind is lower thus the average kinetic energy of particles in the system is lower, which we measure macroscopically, as a drop in temperature.
This is why sweating cools you down. It is how air conditioners and other heat pumps work. It is why evaporation of water drives weather systems.
This is before we even get into discussing latent heat and why it takes extra energy to take one molecule of water at 100C to one molecule of steam at 100C. That extra energy required is latent heat and is also key to this whole process working and what you describe at energy being taken away.
That was the first thing they drilled into my head when learning appliance repair. "The refrigerator doesn't create cold, it removes heat. That is a subtle but major difference and it's at the core of figuring out most repairs."
cool
Mike and Baz may make fun of him for it, but gosh is Ben right - I'm so tired of "smart" gadgets at this point that something you just break out and use is downright a selling point for me nowadays. If I see something I like the look of but I see something along the lines of "requires a smartphone app", I'm instantly less enthusiastic. I don't want a bunch of apps on my phone just to operate my kitchen!
Like, I'm fine with apps intended as additions to help. It's great to have an app with recipes and times for a sous vide machine or whatever. But if I NEED internet and an app to use my item otherwise it's just a giant, expensive paper weight, we have a problem.
Agreed! To be honest I'm not interested in any device that relies on an app.
For me it comes down to "Does this app provide a noticeable difference in how convenient or intuitive the product is to use?" If whatever I'm gadgeting would be harder to figure out or take more effort to use without the app, then I'll be happy with a functioning app. If the product would be easier or more convenient to use with just some manual buttons or something, then to hell with the app.
My washing machine has an app. I don’t know why it needs my email address just to stick a load on.
Plus when the app is outdated, many of these things are designed to fail soon after.
I’m firmly on Ben’s side here.
The main problem with a device being reliant on an app is that if the company goes bust or decides to stop supporting that app or there's an update that means it's no longer compatible with your device, then it's useless. I want something that I can use until it stops working or I no longer have a need for it (in which case I can pass it onto someone else).
Grandpa Ben loves his manual devices 😂
Indeed!
Less to go wrong, some of these style of devices have been passed down the generations., and still work, unlike throw away electrical devices these days.
Especially as SOME manual devices work better than a full electric or electronic device. For example the high speed grinders and spice choppers CAN be used to chop nuts but the extremely high rotational speed can cause the oils in the ground nuts to separate, clumping together the nut meal. Instead a slow but consistent grind will leave a dry nut meal that is perfect for use in certain recipes.
So yeah, some devices are actually better as a manual version.
LUBBERS!
@@RustyDust101
Ooooo! Sausage stuffer. I loved using that at cooking school. I was 52. The 18 year olds had a different outlook on the fun.
LOL 🤣
If you want to rekindle your love of making sausages check out the Scott Rea project here on youtube. He has some fantastic recipes for all sorts of sausages and great skill filming it.
@@MarcFromNijmegen or Ordinary Sausage
@@SortedFoodWe also need Benuendo Bingo 2.0! It's been too long without one of them having to do something due to giggling.
@@turbochargedfilms Mr. Sausage x Sored Food when
Love the Moulin. I've got an old fashioned one at home, inherited from my grandma for making apple sauce, using cooked apple, without the need to peel or remove the core! It works the same as this moulin and I still use it to this day, to make large batches of apple sauce, to preserve the apples from our own tree.
Me too, but in the States we call it a food mill. I also heard it called a Foley food mill some where, I think.
That is awesome!
I just suggested my daughter put it on her baby registry. It's great for making baby food!
@@markgaudry7549 I'm from England and have lived in the US for 30+ years, I've never heard either name.
@@markgaudry7549 Arkansas here and my granny had one and we called it a mill growing up. Grew up on a farm so we can all kinds of things.
Does a quick job on fruits you want to use to make wine with.
One of the cool uses of a vacuum is that once you suck all the air out of something, it leaves room for something else to get sucked in. Which is a really really fast way to pickle or infuse something, becasue you suck the air out of the item, and then the space gets immediatly filled with the liquid you have it in.
Like cutting apple slices and placing them in some liquid, they will get almost transparent, and infused with the liquid.
It cools it down because of the gas law equation! PV=nRT, so the machine decreases the Pressure and the Volume so Temperature will decrease. N and R are moles (n) and R is the gas constant so that will not be impacted by the machine. This is when my PhD and love of cooking combine haha
I was hoping someone would come in with the science!
So the opposite of a pressure cooker I suppose?
SCIENCE 🤯
@@NerdyMusicChefessentially because the Volume of a pressure cooker is constant due to the container size so increasing the temp will increase the pressure
Because the volume is fixed an increase in pressure increases the temperature and (as in this case) a decrease in pressure in a fixed volume allows for a reduction in temperature. Pressure cooker - increases temperature in a fixed volume. Vacuum sealer decreases in pressure and temperature in a fixed volume. At a fixed volume of 1 unit ( 1 pressure cooker or 1 vacuum sealer) you have a simplified formula of P = T. As one increases so does the other and as one decreases so does the other. A direct relationship.
Never is Ben more lovable than when he`s in big-brother mode teaching us things!
The Moulin is still used a LOT in austria and as far as I know also in germany. It's called Flotte Lotte here and we use it a lot to make (tomato) sauce, jams and purrees. I still use the one from my grandma from the 70s when we harvest all the vegs in summer. Best thing ever. I'm genuinely surprised, that our normals didn't know it.
These were probably one of the best cooking gadgets episode you've made. Given that every single one are a must have in the kitchen.
Wow, thanks! A must have?! Bold.
Maybe a professional kitchen. I have one of these (food mill) and I don't really use it.
@@bcaye I think it will really depend on the person. If you're in need of a kitchen tool and it is something you will use a lot, it is almost always better to get a commercial grade version of it. They are more likely to last longer and tend to come with better warranties. The vacuum sealer and sausage maker might be a little much, but I can see a legitimate need for all of these devices in a home, especially if you have a big family.
@@wairgaldOr if you like making batches of canned/preserved foods that last a while all at once. Food mills are the absolute best tool for applesauce.
@@wairgaldagreed though there should be smaller versions made for the home kitchen, there is simply a far to large distance today in quality and function between these gadgets and their equivalent for-home products.
Chamber sealers are good for a lot of things other than packing for sous vide and food storage. You can use them for fruit compression (I like fresh pineapple bagged with a little rum), instant pickles and instant infused oils. I would recommend against using it to cool down hot liquids though, aside from the mess it makes all that water vapor getting pulled into the vacuum pump will drastically shorten the lifespan of the pump oil (assuming that model uses an oil pump rather than a dry piston pump).
Food prep and marinading!
These videos just make me wish I had a lottery win and a massive kitchen to buy all these and play with them and have space to store the. 😂😂
Haha, which was your favourite from today's video?
@@SortedFoodthe sausage one, so I could make my own vegan sausages in various flavours
If money was no object I would 100% have a vacuum chamber sealer and a permanent sous vide station using distilled water in my bespoke kitchen.
Vacuum sealers for home kitchens are smaller than a shoe box and very useful, well worth the space they take up. Mine has space for a roll of bags inside which is very convenient.
Not expensive either, you can get a decent one under £30, even Lidl has them occasionally.
Hear me out - mystery sous vide battle, boys have to pick 3 bags (that they can't see inside of) that have been sous vided and make a dish out of them :))
Great idea!💡
@@SortedFood Also, sausage battle. Each of the guys can come up with their own sausage mix and use the stuffer. Two (relatively) basic sides, and then it's judging time.
@@rolfs2165 Before a sausage battle they need to visit Poland.
Master butcher by trade, don't work in the industry anymore but have all the kit to process most things at home. Love my powered 50lb stuffer, still have a vertical 5lb stuffer for small batches. Lots of work but oh so satisfying! Have my Hobart service tech friend hunting me down a reasonably priced buffalo chopper for emulsified sausages.
The Moulin is really popular in germany for tomatoes that get used in sauces and soups. The method is called "Passieren"
Flotte Lotte!
I use it for fruit preserves. Flotte Lotte ftw!!
Edit: WHATTTT?? 220 £??!! I paid 20 €. And it's stainless steel and I have two different sizes for the grate plates.
Also for making jams (e.g. rosehip). I also use mine to make applesauce (can't be arsed to peel that amount of apples).
@@74bishAbsolut!
@@Piggelgesicht Probably the size ... regular sizes are definitely cheaper (like you said)
Vacuum science! First, we need some heat science:
When you boil water on the stove, what you're doing on a very simplistic level is pushing energy into the water. That energy does two things: 1. It raises the temperature of the water, and 2. It changes the state of the water from liquid to gas. There's a little of the latter going on all the time (let's not get into vapor pressures just yet), but when the water reaches a certain temperature (100° C), all the energy goes into state change instead of temperature increase. And that takes almost as much energy as heating it to 100° took in the first place. That's right, the energy difference between 100° water and 100° steam is similar to the difference between 20° water and 100° water.
Now, back to vapor pressure. Molecules that aren't locked into crystals tend to move about as much as they can. The most they can move around is in a gas, but once there's enough gas in their vicinity, there's basically no more room for it to move like that, so the rest goes into the second-best state, which is liquid. This is why water evaporates when you leave it out at room temperature: the air drifting about will randomly leave areas of less moisture above the liquid water (yes, moisture specifically, we're not getting into the law of partial pressures today!), allowing a few molecules to become gas, but because the atmosphere is so much larger than any container of water, this basically happens thousands of times per second, making it basically a continuous process. However, remember that bit about how much energy it takes for water to turn into a gas? Well, if you're not adding heat to the liquid, then every molecule that escapes to the gas phase has to get that energy from somewhere, and that somewhere is usually the heat energy of the rest of the liquid it's coming from. This is why you sweat, actually: the water evaporating from your skin helps cool you off, because in order to evaporate it has to take energy - aka heat - away from your skin.
Now, when you apply a vacuum, you're reducing the amount of gas the water has to compete with, allowing more of it to move from liquid to gas at once. As all of that liquid evaporates, it takes energy from the surrounding liquid, cooling it off rapidly! That's how it all works, and it's actually possible to freeze water in this way (CodysLab has a video demonstrating it if you're interested). It's also how refrigeration/air conditioning works, by carefully manipulating the pressure of a fluid as it moves through a loop so that it becomes a gas (thus absorbing energy) on the side of the loop you want to keep cool, and becoming a liquid (releasing energy to the environment) on the side you don't mind being warm - though the fluid used in HVAC systems is generally not water but something with a much lower boiling point. Also, heat pumps, which are just air conditioning in reverse! (Yes, that was a Technology Connections reference.)
I am actually surprised by the 1st one (which I call "passe-vite" instead of "moulin") because there's the same one at my parents house from since before I was born, I have used it plenty of times and I was convinced it was something everyone had in their kitchen 😮
This video should have been titled, "Home cooks test out presents for the Sorted Food Team" or as I like to think of the team: the Sorted Kitchen Elves
Why do I feel that Kush proposed this series, so he can have all the tools in the back kitchen?
I love how everyone in the flyer- ad - screen for the battle royal everyone has their angry/fighty face on, except James, who is probably wondering what he put himself into
3:27 In my culture (I’m from Lebanon), we use moulins in our home kitchens. My mother has one that her mother used before her. We make soups and broths and even mashed potatoes!
Would be great if you could review some bacon/meat slicers. I've wanted one for ages, great for slicing meat, bread, fruit & veg. I want one even more now as I bout a "ham presser" for making & cooking round logs of pressed meats & being able to do perfect slices of cold cuts quickly would really make me happy.
I have a home vacuum sealer & it's a useful thing, not just for sous vide. I use it a lot for portioning up for cooking later when I batch cook. Vacuumed bags take up vastly less space in the freezer than rigid containers. I also vacuum bag bones, carcasses & scraps (both meat or veg) to freeze for making stocks & glace later. Great for doing "compressed fruit" where you change the texture & can add flavour. And of course food can be vac-packed to extend its life in the fridge by excluding air. You can also re-use some vac-bags, they just get washed out & dried & when you reseal the next time they just get a little smaller. I reckon my vacuum machine saves me a lot of money & space every-time I use it. 💸💷
I use my vacuum sealer (and sous vide) for trekking food.
Make an easy stew, vacuum pack, then pasteurize (145 F/65 C, for 30 minutes), and finally freeze. Will last for a week when properly stored and insulated in a backpack.
Since the sous vide bag is already heat-resistant you just pop it in boiling water and eat right out of the bag (like those MREs we all know and love) - reducing clean up to a minimum.
A *_LOT_* cheaper than freeze-dried food bought at exorbitant prices at an outdoor supply store.
Also use for revealing frozen food bags
You can also buy the rolls to cut your own size bag so that there is less plastic waste.
I use mine to ferment in. Far less likely to mould than other methods as there’s less oxygen
Depending on the plastic you use, those at home vacuum sealers are great for sous vide. I have a basic Food Saver brand from years ago and get the rolls of plastic to make the correct size needed. But I sous vide with those bags all the time.
The moulin can be found in a lot (if not most) of french "normal" households, maybe more in the rural ones, but it's quite a common thing for people who are used to making jams, or tomato sauce or things like that
The first one looks like something my family used called a Tomato Mill to process blanched tomatoes and separate out the skins and seeds when making a large (tens of gallons; mom got over a bushel of tomatoes that year) batch of sauce we then canned and stored for years thereafter. I only remember using it once, and it may have been borrowed, but I remember using it. (As a six year old, Mom though turning the crank was a reasonably safe way for me to contribute and stay out from underfoot.)
I’ve got a much less fancy vacuum packaging machine that’s pretty similar to that sousvide unit, and it gets used every other day. Costco size blocks of cheese, portions of meat from a full size brisket that’s been smoked, soup, beans, coffee - I use it for everything and would go back into a burning kitchen to save it!
Barry saying 'bus has arrived' was hilarious haha
Physics PhD student and long time viewer here! Pressure is force per area (think pounds of force per square inch of surface). The air around us is at a certain pressure where each air molecule collides with the molecules that are trying to evaporate from the liquid that you are looking at. As they colide they apply a force to the molecules which pack them in more tightly. When you reduce the pressure, i.e put it in a vaccum packer, you reduce the number of molecules applying the force and thus more molecules can evaporate and the liquid boils.
Science! Love you guys, Happy Easter!
The moulin is commonly used in hungarian households to preparing the tomato for preserving, and to processing the fishbroth base for the szeged style fisherman's soup.
Mike and jamie smack talking each other is something I never knew I needed
The hatred runs deep ever since band practice 2003
Neither is wrong. Jamie makes variations of the same foods all the time, and Mike is fidgety and takes time to make a decision.
@@SortedFood I think we all need an explanation to this during the next table talk.
I clocked out after Jamie said he did well under pressure in the kitchen.
Me remembering all the times he fumbled the ball in a Pass It On....
Mike let the intrusive thoughts win, you can see him thinking about it for a hot second before he commits😂
I love that for the most part, these were all manually operated. Maybe not the vacuum chamber, but the others are all great professional use kit and just required a little elbow grease. Easy to move, easy to use.
That’s how I make mashed potatoes! I process a lot, then freeze the purée in portions. Thaw, add cream and butter, best mash ever. Yes, as cooking school chore, not a favorite.
That's FANTASTIC 👏
I just love seeing how excited Mike and Barry get and how much fun they have.
I do wish I could play with the vacuum sealer, though.
One day you should all sit around the table and tell us about where all the gadgets have ended up - eg still used, sold, given back (if they were borrowed?!), ended up in Barry’s kitchen ?? 😂
Why I feel like these videos start with Kush and Ben just deciding they want a new kitchen gadget and having to then shoehorn a video out just so they can get a vac packer
Or they already bought it and go "Hey! we can do a professional kit review and write em off as a business expense" (maybe, not sure of UK taxes)
pass it on idea: bangers and mash. but, the boys have to make their own sausage using the sausage stuffer and mash using the moulin
I'm glad Mike asked about the plastic; plastic recycling is all but a myth if you look it up.
The Moulin is interesting to me. I have a home kitchen sized one. To me it's a totally normal part of a home canning set up. I've known it as a food mill. I use for fruit to make a puree for sauce or to strain the juice from for jelly, for veg as you did in the video for sauce. It's overkill for potato mash IMO. It's a unique tool in that it strains out the bits of skin and seeds while pureeing. And it's easy to clean up. Worth the storage space to me, even though I only use it a couple times a year.
Overkill for mash, but not for Robuchon's pommes puree.
My aunt's food mill is always overkill for mashed potatoes except for Thanksgiving upon which it transforms into a godsend
There are also vertical-oriented ones that use an auger and a mesh cone, instead of the disc. That design is even better for jelly, and usually has finer screens. It works really well for single-variety berry jelly (blackberry, raspberry, etc.).
I remember my grandma having a mouli - a smaller one than the big moulin that you have.
Specifically, I remember her using it to make baby food for my little sister. This was in the early 1970's
the pure unadulterated joy the boys get from sausages will never fail to make me laugh🤣
I love the callback to the Innuendo bingo video!😆 That's one of my favorites among your old videos.
The HOME vesion of a CHAMBER vacuum sealer is the perfect tool for the home cook looking for a vast variety of one and two serving creations. The plastic bags are much more economical then the edge vacuum type.
Now we need a sausage battle with each of the normals making their own flavors.
One step closer to the Ordinary Sausage Collab I dream of
This came up when I had just finished watching the first one!! Happy Easter to all at Sorted as well
I’ve recently discovered your channel and I’m so hooked! I love to binge watch your videos. The camaraderie between everyone is so much fun.
Video idea: I have a very picky 9 year old. It’s so hard to feed her in a healthy way. Maybe do a pass it on picky kids edition.
Cheers from Canada🇨🇦
Welcome to the community! Great to have you here and i'll pass on your video suggestion 😃
Hayley @ Team Sorted
German Omas know the first item (the moulin) under the name "flotte Lotte", "flott" being German for "quick" or "swift" and Lotte (pronounced something like "Lott-uh") being a diminuitive/shortened form of the feminine first name Charlotte.
I got me a sausage stuffer a while back for home use, since I make quite a bit of home-made sausages. Usually around 20 pound batch at a time. The model I got has 5 kilo capacity and pretty much same functionality, but is vertical, which makes loading and turning the crank easier than the one featured here. It is so much better than trying to use a meat grinder to do the stuffing, and it was $180.
Also got me a 30 pound capacity meat mixer recently. A serious time saver over trying to mix 20 pounds by hand.
My brother got himself a similar vacuum machine as the one here. It doesn't do sous vide or any of the fancy stuff, but still cost him around $1500. Meanwhile, I got a little Greenwise machine that cost me $80.
Lubbers.... i love it.... or ludders.... ebbers the luddite.... well done mike!
I love using the moulin for jams and purées!
The Moulin along with a Chinois are brilliant things to have in the home kitchen of you're pretty serious about cooking. They make a great team when making mash, puree, stock & consommé as they save a lot of time faffing about.
Ebbers looked so offended at 16:55 when Mike asked "Is this all single-use plastic?"
But it was the correct question. Even 'recyclable' plastic is only recyclable if your area does that type of plastic. Even then, single use bags are often not recycled at the recycling center for several reasons.
There was a gadget I used to have to use on a daily basis that everyone hated because it was a pain to put together before using and an even bigger pain to disassemble/clean. I believe it was called the NEMCO Slicer. Big, heavy duty steel beast designed for slicing veg as evenly as possible. I'd recommend it for another video like this just because the boys would probably have a field day with the spinning blades and how easy it is to use.
First one was familiar. Grew up with one for making Lentil Soup!
The moulin is actually a great long-term investment. My grandpa has one that has been in use for over 60 years, and while it’s now kinda wonky, it still works just fine!
Everything about this video makes my heart happy. I loved using all of these when I was cooking professionally
It cools down bc the water is evaporating when you drop the pressure, the boiling point reduces (as the boys observed) but the act of boiling and changing from liquid to gas takes energy and that cools down the liquid, the steam then gets pulled out by the vacuum machine leaving you just the cool liquid in the machine
This is very similar to how sweating cools you down, your body produces sweat it then evaporates using your body heat and that cools you
My mom has a smaller moulin that she uses for making tomato pasata. She's had it for decades and it works amazing
Okay, super unfair to say the lads haven't got better over the years. I've watched those early videos... they've ALL improved!
"Sorry Baz, we gotta let you go, we've bought a £2400 vacuum sealer. Please pick up your final check upon leaving. It was a lovely 13 yrs."😂😂
Very cool to see these insights into commercial kitchens. Thanks for sharing!!
I work for a restaurant supply company and I look at all these things when customers order them but it's fun to get to see them in use!
I use what you call the moulin, to make and can tomato juice from my garden. I have an ancient one and a newer one, but both work well.
Stuffing sausages with Ben all weekend … sign me up! 😂
yessss another one… love you guys
The moulin is also great for making spätzle.
The moulin......we in the USA call that a food mill
They paid much much more than we do for it the highest price I could find is $190 or 150 pounds for an extra large version
We call it a Passe Vite (get stuff through quickly is implied) in Switzerland. It's no longer standard in each household but still a well known item and only costs about half of what they paid. The cultural differences are quite interesting...
ah - that`s what a food-mill is!
Moulin is just french for mill, British English has tended to keep french words for cooking/food related things.
Heat is tiny particles jiggling about (this is energy). When liquids boil it's the jiggliest particles (most energetic) that turn into a gas - they're so jiggly they leave the liquid altogether. What's left is less jiggly, less energy, therefore less heat.
My grandmother had a moulin! We would use it once a year to process all the apples from their trees and make applesauce for canning! We would have applesauce all year. Thanks for the good memories! I can taste the applesauce now!
I reuse my sous vide bags probably 20-50 times before they start to fail on me. Most you can just pull open. If it's sealed up too well, you just cut of the sealed bit and now it's a tiny bit smaller bag.
I got taken into hospital this morning and have been drugged up all day waiting for an op tomorrow. So while I’m off my head and zoning in and out, then all I hear is Mike saying ‘4 ply condom’. I laughed so much hahaha
I use my vacuum chamber to as well for pickling instantly and also adding clarity to fluid gels.
Great Episode! 100% More of this!
When I was still working at a restaurant here in the states, we used the second gadget a LOT when prepping diced tomatoes for our salads.
Well done, I loved this video so much!!
loved the vacuum machine!
I bought my passe-vite, moulinette for €20. Use it about once a month. Love it! Flotte Lotte in German
Why is Mike flicking the catch on the vac packer every time?😂😂
We call the moulin „Flotte Lotte“ and yes I have one @home, smaller though. But very useful!
The home version of the Moulin is called a food mill and they are usually under $30us.
Plastic is a HUGE environmental issue and most of the plastic in the world does not get recycled, even if it's sent to recycling!
We got ours stainless steel for 20$ usd, I’m extremely surprised they paid so much for it unless there’s a huge difference between the home and professional kitchen one
@@evo3481 yeah, there's a huge difference between the home one and the commercial ones. I had a home one, and it broke after a few weeks. The commercial one I had at work would easily and regularly process 200kg of potatoes and never broke or had any issues.
I have a home food mill that's been going strong for easily 70 years (through the generations). Things in general are not made as well as they used to be (built-in obsolescence is a real thing), but you got a crap one, @evo3481 .
@@christjan08 The one I use has been working for absolute YEARS!
I recognized the first item from hours watching Iron Chef: America. Over here, we just call it a food mill.
The sausage stuffer I recognize from Diners, Drive-Ins, & Dives.
The second one was new to me, and the sticker shock was exquisite. My heart should start beating again in another few minutes. 😅
I've seen chefs use the vacuum to infuse liquids into solids, like balsamic vinegar into watermelon. Bowl of melon & vinegar, a rigid plate of wire mesh over that, a paper towel over the mesh. After the vacuum sucks all the air out, breaking the seal uses air pressure to force the liquid into the fibers where air and some of the melon's juice used to be. Now imagine doing the same thing with a jacquard steak and marinade.
I work in a university cafeteria and we have one of those ufo slicers and lemme tell you, it's a god send. We use it every day just about.
The first three items were not just perfect for kitchens but also food trucks and homesteaders/farmers who produce a lot of their own food and need to preserve it quickly and under potentially non-electric conditions.
This feel to me like a trip through a foodie museum. An interactive foodie museum and I Love it.
First product brought back memories. My grandmother used one or something similar to crush apples for apple sauce when I was a kid.
You guys are so fun to watch. I remember using lots of things in the Vintage items videos 😍. Hello from Indiana USA and this 63 year old lady.
18:33 the price, I made a noise, I don't know what noise it was, but I still made it 🤣🤣
This was a great, informative video, guys. Well done.
I have a domestic size moulin made by moulie (same people who made the rotary grater). Antique and second hand shops often have them and just need a good clean.
Vaccum Chamber Sealer.
Barry: It's sucking the air out!
Oh hey, that first one is something I've known since I was a young child and have since bought for myself! Food mills (moulin) aren't really an everyday use thing for a home cook but they're super useful when you can use them!
I absolutely love my home vacuum sealer, it’s way smaller than the beastly machines we use in pro kitchens but it does the job! I can easily buy whole chickens or whole sides of fish, break em down, seal em and pop em in the freezer and I’ve got meals for days…Anova makes the best Sous vide gadgets in my opinion
These are all great for professional kitchens.
For home cooks that have a Kenwood Chef, some of these tools are available as attachments:
- continuous slicer and dicing attachment are available
- sausage stuffer comes as accessory for the mincer
- if you need a Moulin in your life, you can get a "colander and sieve" attachment - unfortunately used only as they don't seem to make them any more, but still. Very useful.
Vacuum sealers are also very useful and you can even occasionally get them in Lidl. If you want to go with a brand, I can recommend Food Saver - I've been using mine for a few years, it comes with a built in bag cutter, has space for a roll inside and can also seal vacuum containers. It's not intelligent - you have to press the right button to tell it whether your food is dry or wet, but that's not a big problem at home. Great for sealing plastic bags without taking out the air too - so you can seal half a bag of crisps and they will not go soft.
BTW you don't have to throw the vacuum bags out after a single use - they can be washed and reused a few times.
The orange second one, I have a smaller version of that.
I really enjoyed that! Mike and Barrys excitement was 100% worth the money 😂
We call Moulin a Passvit in Portugal and it’s something that was widely used in homes when I was a kid. Thing is £222? You got robed.
I would like to see a "pro" kitchen gadget review but compare to the best "home" equivalent gadget. Like the vacuum sealer - you can get a home chamber vacuum sealer for $300 that does most of what the industrial machine does and will last a long time as well.