I think a fun addition to this series would be like “gadgets we still use” would love to know if there’s some that stood the test and are actually being used
@@bignate2814I know the use the hell out of the instant pot and one of the flexible spatulas that Ben hated.The one with the bendy handle that keeps itself from touching the surface and can be used for getting the interior walls of a jar so you aren't wasting product.
The jar sealer is great for resealing things, storing leftovers, and extending the life of dry goods such as baking ingredients, spices, teas, and freeze-dried goods, but it's definitely not a replacement for canning. Also, the lids for canning jars typically only come in two sizes: regular and wide mouth.
Especially with sauerkraut being one of the things they were sealing. That's something that really needs to be either left out to keep fermenting or heat-sanitized while sealing.
Yes you have to sanitize it, but still things go bad sometimes. It would be an additional preserving measure. Pouring enough stuff to not leave air in the jar is hard and messy
For the jarlock, this is not a good use for it. If the sauerkraut is still alive and active, it'll continue to produce bacteria and off-gas CO2. This will increase pressure in the jar and either the lid will pop off (if you haven't screwed the ring on tightly) or explode with glass if the seal is too tight and the gas can't escape. This is not good for lacto-fermented foods that are still active. If you've killed the bacteria off so it's no longer live, it'll work fine but you just lost a chunk of the health benefits. This CAN be useful for something like acetic acid fermentation since they need oxygen and this removes that. It's also good for extending shelf life of dry store-cupboard ingredients since it's air tight, or making your foods in your fridge last longer. It's just not a good solution for fermented foods, and doesn't replace canning for shelf-stability on perishable foods
Also great for dried goods that go stale in humidity, cereals, grains, pastas, etc that you buy in larger portions can be split up and kept fresh for longer.
I think I should point out that this gadget probably reduces likelihood of jars exploding, as it sucks all the air out leaving more space for CO2. The indentation in the lid should pop, giving a helpful sign that the pressure is building and the fermenting materials need to be burped. TL;DR Vacuum reduces the pressure inside the jar, while fermentation will increase the pressure.
I really want Ben to review these ones. Maybe have a side by side normals vs chef's Like Ben & Kush reviewing all the same gadgets separately to get their response without knowing what Mike & Barry said.
I don't think even Ben could dislike the last gadget. I own one just like the one they show and it's brilliant. Easy, fast, doesn't create a mess and the result is better and more consistent than anything I could produce without it. Got it for 35€ and I think it's a good deal. Also: I'm sure Ben would have liked the vacuum thing. Seems to be right up his alley. Easy to use, reduces food waste, conserves taste and freshness. He would have totally meltdown over that burrito stick, I'm sure. 😅
With the Jarlock, it would be neglectful not to mention that air-sealing is not as safe as canning. So, for the sauerkraut you "could" use the Jarlock to preserve it. However, not for as long as you could if you water bath/pressure canned it. A secondary note when it comes to sealing mason jars in general: dont just wipe the rim with a dry cloth, use vinegar.
That was my thought. The Jarlock just looks like a recipe for botulism for those not familiar with the requirements of safe canning. Very surprised that they didn't mention the possible risks there.
You can't really vacuum seal a Kimchi as it's alive and produces gas. In fact, sealed jars are a nono for it as they can explode. Use jars that have some give in the seal so they can "fiss off" if pressure gets too high. Those screw-on caps are thus a very unsafe choice.
Can the chefs do a food safety course? Ebbers dropped a fun fact recently about soil being a significant source of contamination and it was totally news to me. Would love to learn more about how to prepare and store food safely!
Maybe it would inspire him to stop the boys ( mostly looking at you, Barry) wearing so many rings when they cook. For a channel so concerned about contamination, this continues to shock me. 🤮
As long as people don't use it in place of canning. Canning sterilizes the jars before putting the ingredient(s) into them and then ensures the food is raised to a high enough temperature to kill most bacteria. And of course the cooling is what creates the vacuum seal. That gadget would be good for resealing, but doesn't keep the bacteria out.
You're exactly right. It's meant as a resealer to extend leftovers. It does work quite well for dry goods, though. My friend uses an older version that his mom bought in the 90's to seal and store his rice, beans and flour. It extends their shelf-life well and creates a defense against pests getting in.
This is what I was thinking. This is not to be used as a way to can and preserve food. I am so afraid someone will think it is. Actually, there are already people that promote this as “canning”, and that is very dangerous. I am trying to remember that different countries have different canning rules, at least that is what I have been told. But this is not safe. I use my food saver attachment for dry goods only.
My parents had the 70's version of the crepe maker. We made crepes all the time growing up and it was just as easy then as now.. I've been missing them so much. I am absolutely tickled they've recreated the gadget, I might have to get one!
The extractor is PERFECT for a RV/Caravan setup. Sometimes you can't cook outside where smoke and other things aren't an issue, but with this bit of kit you can just open the window near your hob and aim the fan outwards to not engulf your space with smoke, oil and other debris. I LOVE IT, price is a bit steep, but as a gift would 100% use it any chance I could. 10/10 boys.
As someone in a Studio /Cheap as H e l l Student apartment. I got no Extractor hood. I have a open door to the outside in the kitchen. So one of thosse i've eyes for A G E S to consider getting
As someone who watches a lot of craft channels it could also potentially help someone who is just starting out with stuff that might need an extractor fan in a small workshop. Stick a pipe on the end and then use that to help
I mean....you can buy a better fan for much less. If you're looking to expell outside, the filtration is pointless and will only create a trap for grease and germs that is a PITA to clean. Just buy a decent fan of similar size, attach hose, done. For less than $60. Why anyone would pay $165 for an overcomplicated FAN, I will never know. Hell, for that money, you can buy an actual hood and install it yourself.
I live in a studio apartment without an Exhaust hood in the kitchen. Those kinda hoods i've been eyeing for months and you are the first to properly review one! Thank you!
The crepe maker is an 'ancient' design. We had something looking almost exactly like this in the early 70's (yeah, I aged myself). It didn't have the indentation at the grip, the rest was identical. However ours didn't come with the 'dipping plate' which resulted in the gadget being dipped too deep into the batter, resulting in soggy edges and dripped batter everywhere. But I still remember fondly the delicious treat that were these crepes. 🤤😊
Yeah, my French teacher back in highschool had one of these, she'd bring in for the occasional crêpe party. Easy enough for a bunch of teens to use, without making a mess
I think its inspired by a southeast asian streetfood thing thats like hundreds of years old... Can't for the life of me remember where I saw it though.
I want to know what happens when the batter gets low in the bowl - is there a lot of wasted batter? Can you just pour the dregs on to the plate and make a decent but not as good crepe?
For those wondering about the "patented" burrito holder, the patent is US10405681B2. The answer to "how the hell they got a patent for that" appears to be two different ways: 1) claims 1 and 17 specify a particular way to make the "ramp shell" (i.e. the part with the helical ramp for the elevator), so it can be made in two parts and line up properly when assembled (it's a bit more complicated than that, and this seems to be partly a problem arising from doing it at this scale, rather than the small scale of a lipstick or pritt stick). 2) claim 19 specifies the mechanism pretty broadly, but also requires that the container has a vacuum between two of the layers (and noone is making a lipstick or pritt stick thermos, so that's enough to be inventive). Or, in short - they found one problem which happened when scaling this mechanism up to burrito size, and solved it, and identified one opportunity (a vacuum-insulated food elevator) which noone else had thought of before, so those are inventions so they get a patent. (All other claims "depend" on one of those three claims - i..e. require all the features of either claim 1, 17 or 19, and also specify some other features. The claims are what define the scope of protection of the patent - if a product has *everything* in any one of those claims, then it infringes the patent).
The Burrito Pop is the best worst gadget of all time 😂😂 Baz going from trying to figure out how to civilly eat a burrito to straight up snogging it. The absolute uselessness of the gadget. The "why isn't Ben here". And the boys falling in love with it, and trying to defend it. I can't stop laughing 😂
yeah also: if you add sauce into the top, how do you close the pop without spilling all the sauce over the burrito ( lack of separate wall) ? you basically gotta throw the dip away and clean the top...
Also, how did they get a patent on the mechanism? That's basically what every glue stick or lip balm uses. Either they're lying or the patent office needs to be slapped. And I wish they'd tested the sauce holder lid. Because I imagine it's gonna make a mess if you have sauce left over and put the lid on again.
You can definitely tell how often these guys eat burritos. Honestly it's a stupid little gadget that would clutter up most people kitchen, but I understand how a burrito lover might like it for $5-10. When they said it was almost £25, I think I nearly fainted. If you go to where they linked where you can buy it in the UK it's £42. I've bought real metal thermoses for cheaper.
I actually use a jar sealer to remove dissolved gases in my homemade wines. After fermentation is over, I pop it on top and start pulling out the CO2 and whatnot.
It’s common with homemade fermented foods. You do have to burp the bottle every few days. As it ferments. But once it’s fully fermented then you should be in the clear. Like “supermarket” kraut has already gone through the process so it’s safe. Just as an example.
I have the vacuum jar sealer and I can't emphasize enough that these are NOT for preserving or making shelf stable foods in anyway. I use mine to store dry goods long term: dry beans and grains, fruits and veg that I've freeze dried or dehydrated, pastas, flours, herbs, spices, just add water meals in jars, etc. It does a great job and the lids are reusable as long as they don't get damaged when removing them. However, I've recently discovered that oxygen absorbers do a stronger seal than the vacuum sealer but in the long run they are more expensive than the sealer. In addition, mine doesn't use batteries, it's USB rechargeable. The Hood to Go: definitely looking into that! That would be perfect for my cooktop in my camper bus conversion!
@@martinisaksson87 It's a small food safe chemical packet placed in airtight jars or mylar bags that remove the oxygen from the enclosed space and create a vacuum seal.
@@one-eyepadidally8449 Damned if I know how it works. It's an oxygen absorber. It sucks all the oxygen out of an enclosed space. There are different sizes for different sized jars. All I know is, it works. For more details on how it works you're going to have to look it up.
@@one-eyepadidally8449 I don't know how it does it, I know it does it because I use them. To find out how an oxygen absorber works you'll have to look it up. I'm not a scientist.
The Burrito Pop is hysterical!!! I know we all immediately thought of Jaime’s paella burrito when this came up. “This is the cleanest burrito eating experience I’ve ever had.” -Barry
I recently bought a jarlock myself and love it. I store in mason jars all the time so now I have them sealed instead of just closed. When I want to use the goods they are easy to open and reseal. Just make sure the edge is clean. No bottle opener needed. Just use your thumb to push up on the sealer to open so you don't bend it.
@@darcieclements4880 Dried goods not used daily for the most part. Like oatmeal, flour, brown sugar, dried beans, & some spices not often used to name a few. I pour the box of salt into a jar and seal it so it doesn't get hard as it as a tendency to do with humidity between filling the shakers. I feel it keeps things better longer not exposed to air.
As other people have pointed out, the jar sealer really isn't suitable for fermented things as they need to be able to expel gases and it's dodgy for preseving a lot of things because of the risk of botulism (water bath or pressure canning are better options depending on what it is). What it *is* really good for is preserving dried goods, cupboard staples like dried beans or things that you have dehydrated or freeze dried. I think they need to do an episode (or series) on food preservation beyond the basics like freezing or how to store things in your fridge... Things like fermentation, pickling, curing, waterbath and pressure canning, dehyradting, freeze drying etc. Ebbers should love the nerdyness of the science behind it and it's really useful when you have an allotment and end up with gluts of produce
James is famous for never, ever negatively reviewing any gadget that does exactly what it says it will, and the Burrito Pop does. exactly. what. it. says. it. will. do. Plus it's not a gadget that takes up kitchen cupboard space. You take it on the go. Just, no negatives. (Signed, an angry Scot that loves burritos)
I think a fun spin on this format would be to have the Chefs review the devices the normals loved/ripped into (or vice versa) then you can get the contrast of normals going "yeah this is a great idea I'd totally pay for that!" as the chefs absolutely rip into it. like seeing Ebbers rip into that jar sealer for not Curing the food with heat like normal jarring would be hilarious
Jarlock is fantastic. I use mine with the big mason jars to preserve vegetables longer. For example, I can buy massive bags of spinach and it last 2-3 times longer. Pro tip, just use your fingernails and not a bottle opener, it wont bend the lids.
I have used jar sealer for 2+ years - would not do without it. It keeps cheese fresh 3 months or more; fresh veg for 3X or longer than any other method. It can also seal odorous objects so they don't add smells to entire frig. Works well to get an USB rechargeable one. Once you learn how much it saves you $$ in food loss and pick an instantly accessible place to store you will never want to be without.
Oh my god... I have an electric crepe maker like that from, like, the 80s?!?! The recipe for the batter is ON THE BOWL haha. It's still working!!! Super easy :D
My mom has had a similar crepe maker for over 20 years probably and it still works and no issues with losing non stick, great for making tons of crepes for grandkids and so on and easy to use
That last gadget is great but can be replaced by simply using the bottom of a stainless pan. Place over stove (upside down) to heat. Your bowl can be another one of your pans. Thanks for the new idea!
Wait, what, is this a joke? How is your stainless pan the shape of your stove such that you can place it upside down to heat? Even on my gas stove, that wouldn't work and from previous experiences with electric and induction stoves, that *definitely* wouldn't work. That's before questions regarding hygiene, non-stickness etc. from using the bottom of a pan usualy intended for upside use. I'm so confused...
@@alex2217 my counter top is roughly one inch lower than my gas stove grating. It’s not perfectly level but close enough. Cleanliness? It’s hot enough to burn anything problematic and there is nothing stuck on the pan that would scrape off. Teflon has chemicals associated with it that I would be much more worried about. But yes, an electric stove would need to adapt. Could still be done by putting one pan on another to make a sort of clam shape; the bottom having some water in it for thermal mass. But I kind of doubt that would be feasible/practical. …I may try just for shiggles. Lol
I have the jar sealer and I love it, especially for fresh Berries and washed/cut lettuce. Raspberries last a week to a week and a half with no mold! One thing to remember is this does not replace canning, so even though it is sealed, it still needs to be Refrigerated unless it is something shelf stable like marshmallows, chips, crackers, etc.
That Burrito Pop is the absolute best invention showcased on SortedFood, and I'm not even a burrito girlie. A squash/beetroot burrito sounds delicious though so I've been having the wrong burritos all my life!
My parents got a very similar crepe maker as a wedding gift over 35 years ago and it still works good as new. Also, I think Barry hit the nail on the head with the extraction fan needing some kind of AC tube to be able to direct the smoke wherever you want it to go.
So, interesting fact. Mason jars lids are a specific size. It's a classification just as much as it is a 'brand'. The lids are either wide or narrow/normal. So, so long as it's a mason 'standard' so to speak, cool. Also, those little lid bit (the sealing, not the ring) are purchasable separately and cheap as chips. It's a consumable to canning. (the brown/red ring is heat activated glue).
The lid thingos are not 'cheap as chips' here, and every time you use that little openner, the ability of it to seal again. If this gadget is for re-sealing during the life of the contents, that's pretty wasteful. Fine, but not actually safe for, canning. Not extending the lifespan of opened product
@@cassieoz1702 So, you've never actually canned then. That gadget turns a mason jar into a ziploc bag. That is all. To can and PRESERVE with it. You need to get that lid hot enough for the glue to work. That happens in a boil/simmer. Enough to pasteurize the jar. They are cheap because they literally were designed to be thrown away. One time full seal.
@@hevytimes yes, I know. Im a homesteader who does a lot of 'canning' (not wwhat we call it here). Yes, if they're only used once, at initial canning. That is NOT what this product is promoting. It's for repeatedly re-sealing the jar of something that you generally take a long time to consume, perhaps olives or commercial/pasteurised kimchi. My point was that THAT requires multiple lids and I'm not spending AUD$1.50 every time I open the jar
I fail to see the problem then, @cassieoz1702 . They literally demonstrate the lid portion can be re-used. Are you annoyed that it'll wear out? I'm not sure here. The point of my comment was the one portion that is likely to need replacement is easy and planned for. I know everybody has those containers from when they were kids, but eventually you need new ones. Or is it that you're afraid you may over open and bend a lid in a comical way? Not that strong a vacuum I promise.
At least in Germany, mason jars are only a thing with people who spend way too much time on Pinterest. The "standard" jars here have the same lid as Bonne Maman jams. And if you want to go old-fashioned, there's Weck jars which are having a come-back lately.
The burrito pop seems like a great thing for burritos at the beach. Keep the sand out. Keep it safe from seagulls. Keep you from touching it with your sandy salty little mits. Definitely feels like it was developed by a surfer bro just trying to keep his burrito safe between sets.
I am a former chef who has made a lot of crepes on a professional style crepe maker, which is just a heated round flat top, that cost hundreds of dollars. I think the electric gadget would go faster and make as good if not better crepes once you had a chance to practice.
It still seems pointless to me if you don’t do the other side of the crêpe too. A yellow crêpe is honestly unappetizing to me. It needs to be at least golden brown on both sides!
Exactly what I was thinking. If you hand that crêpe to someone here in France, they will tell you that it is not cooked enough. Plus with this device, you don't have the crispy edges that everyone likes.
Something i really enjoy about these guys is thay even when they dont like something just by nature they will admit they're wrong and that something works better than they expected
The crepe maker comoany has to be so happy with the free advertising this review brought. I want one now! Its simple. Its clean. Its easy to make consistent results. And seems satisfying to use.
Extractor fans that are fitted too low are a menace in the kitchen, lost count of the amount of times I've put a dent in one with my head going to check on something cooking.
"It's got a 3 1/2 inch diameter - so it can fit the biggest monster burritos." C'mon Jamie, you've been to the US - you know that's barely a medium over here!
I have a jarlock and absolutely love it for repackaging dry goods so bugs can't get to them! It's the best to keep the ants out of sugar and moths out of beans and rice.
Okay, admittedly no true comments can be made about the jar vacuum sealer without more data, but that one is concerning. My understanding of a vacuum removing air is that it lowers the pressure of what's being preserved, so that is completely contradictory to long standing advice. At least if you're in the United States and you've done/been around people who do a lot of canning of fresh products, you know that many of them have to be done under high pressure to properly preserve them. Jams and pickles are fine in a hot water bath, fresh things like tomatoes and green beans--even tomato sauce--should be done in a pressure canner, or even a pressure cooker. But more than that, I wonder about the instructions and if they have anything to say about botulism. It thrives in an anaerobic environment, which could easily be produced by removing the air from an environment. So many people have gotten interested in fermenting over the last years, I wonder if they know enough about the bacteria and pathogens that go along with the process.
I see only one reason to use the vacuum sealer and that is if you have food that oxidizes easily. In those cases it can help to preserve the food longer, but that is quite niche application as the food needs to preserve for long time on its own anyway. The reason why pressure is used for canning is that the pressure raises the boiling point of water. At the normal boiling point of 100°C or 212°F, many endospores of bacteria still survive for quite long time while at higher temperatures they die much faster. It's not the pressure that kills the bacteria, it's the heat. Jams and pickles are a bit different thing as high sugar content and acidic environment typically prevents bad bacteria from growing.
Exactly my comment too. I would postulate that this is meant for short term preservation in a refrigerator and more dry food stuff items like herbs. I would actually love this to preserve marshmallows and icing sugar because they take on pantry flavors so quickly. Also, tomatoes don't necessarily need pressure Canning due to their high levels of acidity, but I agree, always consult the experts because this is absolutely a science. A delicious science. 😋
@@Its_like_the_T-Rex the marshmallows probably wouldn't be helped by this. They puff up coz the air is taken out then they shrink back once opened coz they have no air left so they're super dense at that point
Mainly bought one because I am a coffee nerd, and expert all say removing air from coffee is great for keeping it fresh, and freezing it. But I am starting to see it as an alternative to those OXO pop containers if you got a bunch of mason jar lying around anyways. Works pretty good for storing dry beans, rice, pasta, seems to work well with already dried fruits and mushrooms as well etc. Also great for removing air from jar if you doing sous vide. I wouldn't use this as a canning alternative.
The problem with the mason jar sealer is that the food can only go into the fridge afterwards because it has been exposed to bacteria. A more traditonal method of pressure canning or anything where you heat up the food and jars will kill the bacteria and seal it.
Do I need more kitchen gadgets? The lack of space in my kitchen cabinets says no. But I’m still getting ready to add the ones I want to my wish list. 😂
Jamie said the lid of the burrito pop can be used as a sauce holder. I want to see a retest of the gadget with sauce in the lid. I think the burrito would fall out if you turn the pop upside down, and if you have to take the burrito out you lose the point of the gadget.
Speaking of canning, while the guy that invented canning was French the French wouldn’t buy it from him and the English did, which allowed for the expansion of the British empire in their bid for world-wide imperialism because it allowed for them to remain on ships longer with safe food. Y’all should do a video about that! Strangely enough the British today do not use proper canning methods these days and it’s kinda scary sometimes watching videos of people “canning” in the UK and Europe in general. We have entire departments at university that study and research recipes to insure that with proper canning methods the desire temperature and length of time kills the deadly bacteria and properly preserves the food in the US.
I bought the jar lock. I love to make tomato soup from my garden grown tomatoes. The problem being that tomatoes are a summer fruit and I like soup more in the winter. I've been a bit uncomfortable with home canning, but now I'm excited!
I have, from time to time, as a true lover of good wrapped foods - such as the kebab, the burrito, the rice paper roll, and even the amazing and unique Australian innovation the Chiko Roll - wondered what would enable my love for these long foods to be realised in a more convenient manner. The burrito encasement device in this video I can see being best used to take these foods that I wish to love a little harder to the next level. I have seen other things cast in tubes that arouse desire and feel the world is primed for this product accordingly. I'm certain it is not lost on you guys, fellow food lovers and food "enthusiasts" that this tool would encase those long foods into a "flashlight" like encasement so we can really go to town on them. I particularly liked how Baz here just got it all face up in the tube food, if you get me. Thanks gents - better than the last advertisement.
What happened with the oil in the fan (3rd one), I thought one main point of the device was that it filtered and would actually allow you to reuse the oil as well? Surprised you didn’t open it up afterwards to check.
That jar sealer could be a good way to start off my lacto ferments as an added layer of safety. And when the lid naturally pops, it’ll be from carbon dioxide pushing out any remaining oxygen. So perfect.
The burrito pop makes me wish I still worked so I could casually bring this to the office and make everyone jealous lol. I love how hesitant he was until he was able to get a second bite lol. The jar lock should be a very useful item - I have a jar attachment for my FoodSaver that I use often. I like to vacuum seal meat in marinade - I think it speeds up the process and increases absorption. It's also good for the oyster crackers we only use in chili, and since it's just 2 of us, never finish a bag the first time and they go stale by the time we want chili again unless saved this way. Also good for prepping a week's worth of salad at once: pack jars with heartiest stuff on the bottom, delicate stuff on top. If you don't want to keep dressing separate, put it in jar first, add veg that marinates well like onions, squash, carrots, cucumbers, etc and make sure the dressing doesn't go completely over them to keep it away from the greens that would go soggy. If your the type who likes to mix your cereals, but don't eat a full box before it goes stale, keep your cereal vacuum sealed in jars. Personally, I'd stay away from using it for fermented foods that might create gas.
When jarring food, you’re not supposed to put the twist ring on bc it could break the seal & allowing air back in which can lead to botulism, etc. Also the lids are only to be used once bc it’s been compromised when you used the can opener…the lid and/or the edge is dented.
I'm pretty sure that the Jarlock fits the standard sized mason jars, don't think you'll need to buy filled ones to then de-cant them, can buy them empty for a couple of quid.
Videos like this make me think I need all these gadgets, when I’ll likely never need to use them, but my mind will tell me I potentially would. I’ve never needed to remove the air from a jar of marshmallow but now I really want to 😂😂
I love kitchen gadgets, as a technology-interested guy I like to see how far ppl can push the limits of innovation.... and sometimes how wild ppl can go.
Love your gadget videos guys! Great to see You all laughing and havibg a good time with these! Plus i don't have to spend money seeing how they work! Win win
i love these videos. i have bought several items that were reviewed by you fellas. my favorite though is that air fryer from a while ago. it gets used almost every other day
Take it to the beach and throw it around? 😂 why Barry? Side note, as someone who is getting into homemade goods like jams etc and like giving it out as gifts, this is something thats been on my wishlist for a long time and I appreciate that I could see it work without buying it. Maybe you could do a future battle by canning ingredients ahead and only using whatever has been canned for a meal.
People have made great points about the jar lock. Just another important canning tip, you don’t want to tighten the ring back on after you’ve sealed the jar because it can prevent you from detecting a seal failure.
With the burrito pot I would have been interested in seeing if the sauce dipping is messy. I.e. if you have to turn the burrito upside down to add sauce, or if you have to clean it before saving leftovers
I have a crepe maker like that that has been in my family for over 20 years. Still non-stick and still works as well as it did when we first got it. Brilliant piece of kit.
I use the crepe maker to make dosas and for reheating flatbreads and rotis at the dining table. It’s been about 4 years and the nonstick is still good as new.
If you use a bottle opener to open the lids, put a butter knife under the pointy bit. You'll be able to open the lid without making a dent in it. The burrito holder would also work really well with submarine sandwiches. Got to look into that.
It's fascinating to see the same gadgets being reviewed between Good Mythical Morning and Sorted. Getting unique perspectives from all angles allows for a well balanced review of what initially may seem like a silly piece of technology.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
If we were going to buy you one of these gadgets, which one would you want??
Also... FIRST 😅
@@SortedFood amazing video as always guys! And the electric Crepé maker is the winner For me! Please tell me that it Will make a come back later
Sorry mate, all these are just look like use a few times and lose in a cupboard items
The crêpe maker for sure!
The jar sealer!
I think a fun addition to this series would be like “gadgets we still use” would love to know if there’s some that stood the test and are actually being used
Yes!
That will be a lot of Barry XD. He does have the same pizza oven as me and I'm curious how he likes it.
@@bignate2814I know the use the hell out of the instant pot and one of the flexible spatulas that Ben hated.The one with the bendy handle that keeps itself from touching the surface and can be used for getting the interior walls of a jar so you aren't wasting product.
The ‘suppoon’ has definitely stayed the course. They have loads of them!
This! do this!
Now we need a YT short of Ben reacting to the burrito pop
Came here to say the same thing!
🙄
@@em0_tion 😂😂
I'm imagining him just slapping it off the counter like a cat
Exactly this
“Do you know what I fancy, sauerkraut and marshmallows on toast.”
Clear evidence that this video was made without the supervision of any chefs. 😂
Let's not act like any video with Kush is instantly 20% more chaotic
Sauerkraut and marshmallows sound like a pregnancy craving to me.
@@DeathstroketheTerminator I somehow suspect that Kush was the one who left the marshmallows for them.
Marshmallows are just sugar? So that sounds fine?
@@osieorb18 a lot of marshmallows also have vanilla flavoring though which might go less well with sauerkraut lol
The jar sealer is great for resealing things, storing leftovers, and extending the life of dry goods such as baking ingredients, spices, teas, and freeze-dried goods, but it's definitely not a replacement for canning. Also, the lids for canning jars typically only come in two sizes: regular and wide mouth.
That's what I wish they clarified
Especially with sauerkraut being one of the things they were sealing. That's something that really needs to be either left out to keep fermenting or heat-sanitized while sealing.
Yes you have to sanitize it, but still things go bad sometimes. It would be an additional preserving measure. Pouring enough stuff to not leave air in the jar is hard and messy
For the jarlock, this is not a good use for it. If the sauerkraut is still alive and active, it'll continue to produce bacteria and off-gas CO2. This will increase pressure in the jar and either the lid will pop off (if you haven't screwed the ring on tightly) or explode with glass if the seal is too tight and the gas can't escape. This is not good for lacto-fermented foods that are still active. If you've killed the bacteria off so it's no longer live, it'll work fine but you just lost a chunk of the health benefits.
This CAN be useful for something like acetic acid fermentation since they need oxygen and this removes that. It's also good for extending shelf life of dry store-cupboard ingredients since it's air tight, or making your foods in your fridge last longer. It's just not a good solution for fermented foods, and doesn't replace canning for shelf-stability on perishable foods
I can confirm, having cleaned up after a mason jar of kimchi exploded in my fridge 😢
I was thinking the same thing about it being alive and filling the jar with CO2
Also great for dried goods that go stale in humidity, cereals, grains, pastas, etc that you buy in larger portions can be split up and kept fresh for longer.
I think I should point out that this gadget probably reduces likelihood of jars exploding, as it sucks all the air out leaving more space for CO2. The indentation in the lid should pop, giving a helpful sign that the pressure is building and the fermenting materials need to be burped.
TL;DR Vacuum reduces the pressure inside the jar, while fermentation will increase the pressure.
Very good point!
I really want Ben to review these ones. Maybe have a side by side normals vs chef's Like Ben & Kush reviewing all the same gadgets separately to get their response without knowing what Mike & Barry said.
That would be a fantastic idea!
Interesting idea.
Even better...JAMES! 😂😂😂
I don't think even Ben could dislike the last gadget. I own one just like the one they show and it's brilliant. Easy, fast, doesn't create a mess and the result is better and more consistent than anything I could produce without it. Got it for 35€ and I think it's a good deal.
Also: I'm sure Ben would have liked the vacuum thing. Seems to be right up his alley. Easy to use, reduces food waste, conserves taste and freshness. He would have totally meltdown over that burrito stick, I'm sure. 😅
With the Jarlock, it would be neglectful not to mention that air-sealing is not as safe as canning. So, for the sauerkraut you "could" use the Jarlock to preserve it. However, not for as long as you could if you water bath/pressure canned it. A secondary note when it comes to sealing mason jars in general: dont just wipe the rim with a dry cloth, use vinegar.
Also it’s not pantry safe and needs to stay in the fridge! Came here to give this warning so I’m glad to see it was already posted
That was my thought. The Jarlock just looks like a recipe for botulism for those not familiar with the requirements of safe canning. Very surprised that they didn't mention the possible risks there.
@@dianacfleming Ben wasn’t there XD
Why vinegar though?
You can't really vacuum seal a Kimchi as it's alive and produces gas. In fact, sealed jars are a nono for it as they can explode. Use jars that have some give in the seal so they can "fiss off" if pressure gets too high. Those screw-on caps are thus a very unsafe choice.
Can the chefs do a food safety course? Ebbers dropped a fun fact recently about soil being a significant source of contamination and it was totally news to me. Would love to learn more about how to prepare and store food safely!
I remember that video they literally grabbed it and ran away from the food they were preparing
Maybe it would inspire him to stop the boys ( mostly looking at you, Barry) wearing so many rings when they cook. For a channel so concerned about contamination, this continues to shock me. 🤮
You learned that dirt… was dirty? You know what compost and manure are right? Lol
@@The063091 lol listen I can’t be a genius all of the time, it would be too exhausting
@@The063091 but yes obviously once it was pointed out to me I realized how stupidly obvious it was
As long as people don't use it in place of canning. Canning sterilizes the jars before putting the ingredient(s) into them and then ensures the food is raised to a high enough temperature to kill most bacteria. And of course the cooling is what creates the vacuum seal. That gadget would be good for resealing, but doesn't keep the bacteria out.
You're exactly right. It's meant as a resealer to extend leftovers. It does work quite well for dry goods, though. My friend uses an older version that his mom bought in the 90's to seal and store his rice, beans and flour. It extends their shelf-life well and creates a defense against pests getting in.
This is all I could worry about when watching, how many uneducated consumers will think this is for canning lol
Very good and potentially lifesaving point!
@@aj383 Yes, absolutely great for dry goods. I used to use one for the same as your friend.
This is what I was thinking. This is not to be used as a way to can and preserve food. I am so afraid someone will think it is. Actually, there are already people that promote this as “canning”, and that is very dangerous. I am trying to remember that different countries have different canning rules, at least that is what I have been told. But this is not safe. I use my food saver attachment for dry goods only.
My parents had the 70's version of the crepe maker. We made crepes all the time growing up and it was just as easy then as now.. I've been missing them so much. I am absolutely tickled they've recreated the gadget, I might have to get one!
Yup, my mom had one too
@@LiqdPT I had one as well - knew what it was as soon as they lifted the cloche.
The extractor is PERFECT for a RV/Caravan setup. Sometimes you can't cook outside where smoke and other things aren't an issue, but with this bit of kit you can just open the window near your hob and aim the fan outwards to not engulf your space with smoke, oil and other debris.
I LOVE IT, price is a bit steep, but as a gift would 100% use it any chance I could. 10/10 boys.
As someone in a Studio /Cheap as H e l l Student apartment. I got no Extractor hood. I have a open door to the outside in the kitchen. So one of thosse i've eyes for A G E S to consider getting
I thought this too. Was curious if it'd work well on steam from showers too
As someone who watches a lot of craft channels it could also potentially help someone who is just starting out with stuff that might need an extractor fan in a small workshop. Stick a pipe on the end and then use that to help
@@coriweaver2581 I never thought of that, you're on to something mate
I mean....you can buy a better fan for much less. If you're looking to expell outside, the filtration is pointless and will only create a trap for grease and germs that is a PITA to clean. Just buy a decent fan of similar size, attach hose, done. For less than $60.
Why anyone would pay $165 for an overcomplicated FAN, I will never know. Hell, for that money, you can buy an actual hood and install it yourself.
I live in a studio apartment without an Exhaust hood in the kitchen. Those kinda hoods i've been eyeing for months and you are the first to properly review one!
Thank you!
The crepe maker is an 'ancient' design. We had something looking almost exactly like this in the early 70's (yeah, I aged myself). It didn't have the indentation at the grip, the rest was identical. However ours didn't come with the 'dipping plate' which resulted in the gadget being dipped too deep into the batter, resulting in soggy edges and dripped batter everywhere.
But I still remember fondly the delicious treat that were these crepes. 🤤😊
That's what I was thinking too. The dipping plate makes the crepe making process so much improved.
Yeah, my French teacher back in highschool had one of these, she'd bring in for the occasional crêpe party. Easy enough for a bunch of teens to use, without making a mess
@@oggopia French class is where I first used one of these too! I bought one 15 years ago and it's still going strong.
I think its inspired by a southeast asian streetfood thing thats like hundreds of years old... Can't for the life of me remember where I saw it though.
I want to know what happens when the batter gets low in the bowl - is there a lot of wasted batter? Can you just pour the dregs on to the plate and make a decent but not as good crepe?
It would have been interesting to see how much oil there was in the "collection cup" 🙂
For those wondering about the "patented" burrito holder, the patent is US10405681B2.
The answer to "how the hell they got a patent for that" appears to be two different ways:
1) claims 1 and 17 specify a particular way to make the "ramp shell" (i.e. the part with the helical ramp for the elevator), so it can be made in two parts and line up properly when assembled (it's a bit more complicated than that, and this seems to be partly a problem arising from doing it at this scale, rather than the small scale of a lipstick or pritt stick).
2) claim 19 specifies the mechanism pretty broadly, but also requires that the container has a vacuum between two of the layers (and noone is making a lipstick or pritt stick thermos, so that's enough to be inventive).
Or, in short - they found one problem which happened when scaling this mechanism up to burrito size, and solved it, and identified one opportunity (a vacuum-insulated food elevator) which noone else had thought of before, so those are inventions so they get a patent.
(All other claims "depend" on one of those three claims - i..e. require all the features of either claim 1, 17 or 19, and also specify some other features. The claims are what define the scope of protection of the patent - if a product has *everything* in any one of those claims, then it infringes the patent).
that was mildly interesting to read, thank you for the info.
Name doesn't check out, a very interesting comment.😮
The Burrito Pop is the best worst gadget of all time 😂😂
Baz going from trying to figure out how to civilly eat a burrito to straight up snogging it. The absolute uselessness of the gadget. The "why isn't Ben here". And the boys falling in love with it, and trying to defend it.
I can't stop laughing 😂
yeah also: if you add sauce into the top, how do you close the pop without spilling all the sauce over the burrito ( lack of separate wall) ? you basically gotta throw the dip away and clean the top...
Also, how did they get a patent on the mechanism? That's basically what every glue stick or lip balm uses. Either they're lying or the patent office needs to be slapped.
And I wish they'd tested the sauce holder lid. Because I imagine it's gonna make a mess if you have sauce left over and put the lid on again.
@@H3llSkull Also, how do you dip in the sauce? It's not like the Burrito Pop has a tight grip on the burrito.
You can definitely tell how often these guys eat burritos. Honestly it's a stupid little gadget that would clutter up most people kitchen, but I understand how a burrito lover might like it for $5-10. When they said it was almost £25, I think I nearly fainted. If you go to where they linked where you can buy it in the UK it's £42. I've bought real metal thermoses for cheaper.
Everyone glossing over the fact that they put squash in a burrito. This is simply heresy and I'll not stand for it
You are saying to use the jar sealer for fermentation. When you ferment it creates CO2 and you will blow that lid off and make a mess.
Also if you put the outer band lid on it like they did the mason jar would likely explode.
I actually use a jar sealer to remove dissolved gases in my homemade wines. After fermentation is over, I pop it on top and start pulling out the CO2 and whatnot.
@@shannonmarbut3648 the key is, after fermentation is over :-)
It’s common with homemade fermented foods. You do have to burp the bottle every few days. As it ferments. But once it’s fully fermented then you should be in the clear.
Like “supermarket” kraut has already gone through the process so it’s safe. Just as an example.
How did this go away from food storage under no oxygen to fermentation?? So confused.
I have the vacuum jar sealer and I can't emphasize enough that these are NOT for preserving or making shelf stable foods in anyway. I use mine to store dry goods long term: dry beans and grains, fruits and veg that I've freeze dried or dehydrated, pastas, flours, herbs, spices, just add water meals in jars, etc. It does a great job and the lids are reusable as long as they don't get damaged when removing them. However, I've recently discovered that oxygen absorbers do a stronger seal than the vacuum sealer but in the long run they are more expensive than the sealer. In addition, mine doesn't use batteries, it's USB rechargeable.
The Hood to Go: definitely looking into that! That would be perfect for my cooktop in my camper bus conversion!
What's an oxygen absorber?
@@martinisaksson87 It's a small food safe chemical packet placed in airtight jars or mylar bags that remove the oxygen from the enclosed space and create a vacuum seal.
@@bebopandbecca3096
How does a PACKET create a seal?
@@one-eyepadidally8449 Damned if I know how it works. It's an oxygen absorber. It sucks all the oxygen out of an enclosed space. There are different sizes for different sized jars. All I know is, it works. For more details on how it works you're going to have to look it up.
@@one-eyepadidally8449 I don't know how it does it, I know it does it because I use them. To find out how an oxygen absorber works you'll have to look it up. I'm not a scientist.
I was really waiting for "or is it a piece of crepe"
Jamie said he didn't go for the obvious one
It was nice of them to let us all feel clever and silly.😊
The Burrito Pop is hysterical!!! I know we all immediately thought of Jaime’s paella burrito when this came up. “This is the cleanest burrito eating experience I’ve ever had.” -Barry
I was half expecting Barry to bite into it and discover that it was a "paella" burrito.
@@LemurDreamer87 that would’ve really been next level hilarious!! I would’ve laughed till I cried! 🤣🤣🤣🤣
I recently bought a jarlock myself and love it. I store in mason jars all the time so now I have them sealed instead of just closed. When I want to use the goods they are easy to open and reseal. Just make sure the edge is clean. No bottle opener needed. Just use your thumb to push up on the sealer to open so you don't bend it.
What do you store that benefits from that? I can't think of it the single thing that I store that actually would benefit from vacuum sealing.
@@darcieclements4880 Dried goods not used daily for the most part. Like oatmeal, flour, brown sugar, dried beans, & some spices not often used to name a few. I pour the box of salt into a jar and seal it so it doesn't get hard as it as a tendency to do with humidity between filling the shakers. I feel it keeps things better longer not exposed to air.
I love kitchen gadget vids because I get to see how good they are without wasting my own money.
I keep telling people we're offering a public service 😂
@@SortedFood Of course you are!
As other people have pointed out, the jar sealer really isn't suitable for fermented things as they need to be able to expel gases and it's dodgy for preseving a lot of things because of the risk of botulism (water bath or pressure canning are better options depending on what it is).
What it *is* really good for is preserving dried goods, cupboard staples like dried beans or things that you have dehydrated or freeze dried.
I think they need to do an episode (or series) on food preservation beyond the basics like freezing or how to store things in your fridge... Things like fermentation, pickling, curing, waterbath and pressure canning, dehyradting, freeze drying etc.
Ebbers should love the nerdyness of the science behind it and it's really useful when you have an allotment and end up with gluts of produce
I really need James to review the burrito pop. I feel like his angry Scot energy would be amazing on that
James is famous for never, ever negatively reviewing any gadget that does exactly what it says it will, and the Burrito Pop does. exactly. what. it. says. it. will. do.
Plus it's not a gadget that takes up kitchen cupboard space. You take it on the go. Just, no negatives.
(Signed, an angry Scot that loves burritos)
Mike saying "this is consumer testing" as Barry takes a bite is magnificent pun timing and I'm unsure whether it was on purpose.
I think a fun spin on this format would be to have the Chefs review the devices the normals loved/ripped into (or vice versa)
then you can get the contrast of normals going "yeah this is a great idea I'd totally pay for that!" as the chefs absolutely rip into it.
like seeing Ebbers rip into that jar sealer for not Curing the food with heat like normal jarring would be hilarious
Jarlock is fantastic. I use mine with the big mason jars to preserve vegetables longer. For example, I can buy massive bags of spinach and it last 2-3 times longer. Pro tip, just use your fingernails and not a bottle opener, it wont bend the lids.
I have used jar sealer for 2+ years - would not do without it. It keeps cheese fresh 3 months or more; fresh veg for 3X or longer than any other method. It can also seal odorous objects so they don't add smells to entire frig. Works well to get an USB rechargeable one. Once you learn how much it saves you $$ in food loss and pick an instantly accessible place to store you will never want to be without.
I have the first one and use it a lot. I have stuff homemade, so it's already in the jars. Works great and your leftovers hold longer.
Oh my god... I have an electric crepe maker like that from, like, the 80s?!?! The recipe for the batter is ON THE BOWL haha. It's still working!!! Super easy :D
13:43 check the reservoir. Did it actually work?
Airlock is great for dried herbs and spices. We use it for those. We use boiled pressure canning for everything else.
My mom has had a similar crepe maker for over 20 years probably and it still works and no issues with losing non stick, great for making tons of crepes for grandkids and so on and easy to use
That last gadget is great but can be replaced by simply using the bottom of a stainless pan. Place over stove (upside down) to heat. Your bowl can be another one of your pans. Thanks for the new idea!
Wait, what, is this a joke? How is your stainless pan the shape of your stove such that you can place it upside down to heat? Even on my gas stove, that wouldn't work and from previous experiences with electric and induction stoves, that *definitely* wouldn't work. That's before questions regarding hygiene, non-stickness etc. from using the bottom of a pan usualy intended for upside use. I'm so confused...
@@alex2217 my counter top is roughly one inch lower than my gas stove grating. It’s not perfectly level but close enough. Cleanliness? It’s hot enough to burn anything problematic and there is nothing stuck on the pan that would scrape off. Teflon has chemicals associated with it that I would be much more worried about. But yes, an electric stove would need to adapt. Could still be done by putting one pan on another to make a sort of clam shape; the bottom having some water in it for thermal mass. But I kind of doubt that would be feasible/practical. …I may try just for shiggles. Lol
@@alex2217 *also, you can have the pan handles go over the edge and at an angle so they don’t come out too badly but it would be less safe for sure.
There’s no way that would work. The crepes would definitely stick to that surface. You really do need a non-stick surface for making crepes.
I immediately had to buy the Burrito Pop for my brother and his wife! Great episode guys!
Watching Mike vacuum seal marshmallows brought back memories of 90s infomercials. ❤😂
I have the jar sealer and I love it, especially for fresh Berries and washed/cut lettuce. Raspberries last a week to a week and a half with no mold! One thing to remember is this does not replace canning, so even though it is sealed, it still needs to be Refrigerated unless it is something shelf stable like marshmallows, chips, crackers, etc.
The way Jamie intro’d that I wasn’t sure if we were seeing if the gadgets or the home cooks were any good.
That Burrito Pop is the absolute best invention showcased on SortedFood, and I'm not even a burrito girlie.
A squash/beetroot burrito sounds delicious though so I've been having the wrong burritos all my life!
Can you have a food challenge for the chefs where they are given a dish and have to recreate it by taste alone
My parents got a very similar crepe maker as a wedding gift over 35 years ago and it still works good as new.
Also, I think Barry hit the nail on the head with the extraction fan needing some kind of AC tube to be able to direct the smoke wherever you want it to go.
So, interesting fact. Mason jars lids are a specific size. It's a classification just as much as it is a 'brand'. The lids are either wide or narrow/normal. So, so long as it's a mason 'standard' so to speak, cool. Also, those little lid bit (the sealing, not the ring) are purchasable separately and cheap as chips. It's a consumable to canning. (the brown/red ring is heat activated glue).
The lid thingos are not 'cheap as chips' here, and every time you use that little openner, the ability of it to seal again. If this gadget is for re-sealing during the life of the contents, that's pretty wasteful. Fine, but not actually safe for, canning. Not extending the lifespan of opened product
@@cassieoz1702 So, you've never actually canned then. That gadget turns a mason jar into a ziploc bag. That is all. To can and PRESERVE with it. You need to get that lid hot enough for the glue to work. That happens in a boil/simmer. Enough to pasteurize the jar. They are cheap because they literally were designed to be thrown away. One time full seal.
@@hevytimes yes, I know. Im a homesteader who does a lot of 'canning' (not wwhat we call it here). Yes, if they're only used once, at initial canning. That is NOT what this product is promoting. It's for repeatedly re-sealing the jar of something that you generally take a long time to consume, perhaps olives or commercial/pasteurised kimchi. My point was that THAT requires multiple lids and I'm not spending AUD$1.50 every time I open the jar
I fail to see the problem then, @cassieoz1702 . They literally demonstrate the lid portion can be re-used. Are you annoyed that it'll wear out? I'm not sure here. The point of my comment was the one portion that is likely to need replacement is easy and planned for. I know everybody has those containers from when they were kids, but eventually you need new ones. Or is it that you're afraid you may over open and bend a lid in a comical way? Not that strong a vacuum I promise.
At least in Germany, mason jars are only a thing with people who spend way too much time on Pinterest. The "standard" jars here have the same lid as Bonne Maman jams. And if you want to go old-fashioned, there's Weck jars which are having a come-back lately.
The burrito pop seems like a great thing for burritos at the beach. Keep the sand out. Keep it safe from seagulls. Keep you from touching it with your sandy salty little mits. Definitely feels like it was developed by a surfer bro just trying to keep his burrito safe between sets.
I am a former chef who has made a lot of crepes on a professional style crepe maker, which is just a heated round flat top, that cost hundreds of dollars. I think the electric gadget would go faster and make as good if not better crepes once you had a chance to practice.
It still seems pointless to me if you don’t do the other side of the crêpe too. A yellow crêpe is honestly unappetizing to me. It needs to be at least golden brown on both sides!
Exactly what I was thinking. If you hand that crêpe to someone here in France, they will tell you that it is not cooked enough. Plus with this device, you don't have the crispy edges that everyone likes.
@@mrv.5114the edges are very crispy, but it is fussy to cook the other side if you want both sides done.
@@ayelemensah8816
Seems like a very easy fix...
Take your released crepe... and put it back on the iron with the yellow side down.
@@Un1234l But then a pan works about the same
We’ve got the jar vacuum and we use it mostly for dry goods and such that we don’t want to get bugs/moisture/mold in.
The Burrito Pop is deeply silly but I love it anyway.
It makes sense if you're bringing burritos to lunch regularly. It's just a specialized lunch box.
Something i really enjoy about these guys is thay even when they dont like something just by nature they will admit they're wrong and that something works better than they expected
The jar lock is brilliant (I have had a rechargeable one for a few months) it even works on (some) jam jars and the like.
The crepe maker comoany has to be so happy with the free advertising this review brought. I want one now! Its simple. Its clean. Its easy to make consistent results. And seems satisfying to use.
Extractor fans that are fitted too low are a menace in the kitchen, lost count of the amount of times I've put a dent in one with my head going to check on something cooking.
I own something similar in design to that Crepe Maker for 40years and still works great.
The non-stick lasted 40 years?!?
Love you all at Sorted keep going! Can't wait for the next live show!
6:55 in and I believe I’ve witnessed the most useful gadget EVER and the most WHIMSICAL gadget EVER as seen on this series to date. 😂❤
"It's got a 3 1/2 inch diameter - so it can fit the biggest monster burritos." C'mon Jamie, you've been to the US - you know that's barely a medium over here!
dude has not seen a BURRITO. Those are rookie numbers. hahahah
I have a jarlock and absolutely love it for repackaging dry goods so bugs can't get to them! It's the best to keep the ants out of sugar and moths out of beans and rice.
Okay, admittedly no true comments can be made about the jar vacuum sealer without more data, but that one is concerning. My understanding of a vacuum removing air is that it lowers the pressure of what's being preserved, so that is completely contradictory to long standing advice. At least if you're in the United States and you've done/been around people who do a lot of canning of fresh products, you know that many of them have to be done under high pressure to properly preserve them. Jams and pickles are fine in a hot water bath, fresh things like tomatoes and green beans--even tomato sauce--should be done in a pressure canner, or even a pressure cooker. But more than that, I wonder about the instructions and if they have anything to say about botulism. It thrives in an anaerobic environment, which could easily be produced by removing the air from an environment. So many people have gotten interested in fermenting over the last years, I wonder if they know enough about the bacteria and pathogens that go along with the process.
I see only one reason to use the vacuum sealer and that is if you have food that oxidizes easily. In those cases it can help to preserve the food longer, but that is quite niche application as the food needs to preserve for long time on its own anyway.
The reason why pressure is used for canning is that the pressure raises the boiling point of water. At the normal boiling point of 100°C or 212°F, many endospores of bacteria still survive for quite long time while at higher temperatures they die much faster. It's not the pressure that kills the bacteria, it's the heat.
Jams and pickles are a bit different thing as high sugar content and acidic environment typically prevents bad bacteria from growing.
Exactly my comment too. I would postulate that this is meant for short term preservation in a refrigerator and more dry food stuff items like herbs. I would actually love this to preserve marshmallows and icing sugar because they take on pantry flavors so quickly. Also, tomatoes don't necessarily need pressure Canning due to their high levels of acidity, but I agree, always consult the experts because this is absolutely a science. A delicious science. 😋
@@Its_like_the_T-Rex But in those cases a really tight lid is really all you need.
@@Its_like_the_T-Rex the marshmallows probably wouldn't be helped by this. They puff up coz the air is taken out then they shrink back once opened coz they have no air left so they're super dense at that point
Mainly bought one because I am a coffee nerd, and expert all say removing air from coffee is great for keeping it fresh, and freezing it. But I am starting to see it as an alternative to those OXO pop containers if you got a bunch of mason jar lying around anyways. Works pretty good for storing dry beans, rice, pasta, seems to work well with already dried fruits and mushrooms as well etc. Also great for removing air from jar if you doing sous vide. I wouldn't use this as a canning alternative.
The problem with the mason jar sealer is that the food can only go into the fridge afterwards because it has been exposed to bacteria. A more traditonal method of pressure canning or anything where you heat up the food and jars will kill the bacteria and seal it.
Do I need more kitchen gadgets? The lack of space in my kitchen cabinets says no. But I’m still getting ready to add the ones I want to my wish list. 😂
A man of ability and the desire to accomplish something can do anything.
Jamie said the lid of the burrito pop can be used as a sauce holder. I want to see a retest of the gadget with sauce in the lid. I think the burrito would fall out if you turn the pop upside down, and if you have to take the burrito out you lose the point of the gadget.
I was saying the same thing. Also if it's meant to store the burrito for travel, how exactly would you store the sauce?
I have a jarlock and use it a lot, i use it to seal jars of dry goods like rice and flour. I love it.
Speaking of canning, while the guy that invented canning was French the French wouldn’t buy it from him and the English did, which allowed for the expansion of the British empire in their bid for world-wide imperialism because it allowed for them to remain on ships longer with safe food. Y’all should do a video about that! Strangely enough the British today do not use proper canning methods these days and it’s kinda scary sometimes watching videos of people “canning” in the UK and Europe in general. We have entire departments at university that study and research recipes to insure that with proper canning methods the desire temperature and length of time kills the deadly bacteria and properly preserves the food in the US.
I bought the jar lock. I love to make tomato soup from my garden grown tomatoes. The problem being that tomatoes are a summer fruit and I like soup more in the winter. I've been a bit uncomfortable with home canning, but now I'm excited!
Cleaning that hood to go looks like it would be a nightmare!
Yeah. The entire time they were talking about I was thinking "Ok. It passes the smoke though 3 filters. How do you clean and change those filters."
I have, from time to time, as a true lover of good wrapped foods - such as the kebab, the burrito, the rice paper roll, and even the amazing and unique Australian innovation the Chiko Roll - wondered what would enable my love for these long foods to be realised in a more convenient manner.
The burrito encasement device in this video I can see being best used to take these foods that I wish to love a little harder to the next level. I have seen other things cast in tubes that arouse desire and feel the world is primed for this product accordingly.
I'm certain it is not lost on you guys, fellow food lovers and food "enthusiasts" that this tool would encase those long foods into a "flashlight" like encasement so we can really go to town on them.
I particularly liked how Baz here just got it all face up in the tube food, if you get me.
Thanks gents - better than the last advertisement.
That crepe maker is actually pretty cool. The burrito thing, not so much.
It's a bento box for a burrito and a perfect Christmas gift for the SORTED staff
What happened with the oil in the fan (3rd one), I thought one main point of the device was that it filtered and would actually allow you to reuse the oil as well? Surprised you didn’t open it up afterwards to check.
God no. You definitely don't want to reuse the oil that's been vaporized. That'd be like scraping down the walls and reusing that oil as well.
I have one of those mason jar vacuum sealers. Works great on my prep salads for the week!
That pancake maker surprised me so much! Tempted to get one now
Haha we were just as shocked!
That jar sealer could be a good way to start off my lacto ferments as an added layer of safety. And when the lid naturally pops, it’ll be from carbon dioxide pushing out any remaining oxygen. So perfect.
why did you not show how much oil the gadget gathered? Was that an ad? 😢
The burrito pop makes me wish I still worked so I could casually bring this to the office and make everyone jealous lol. I love how hesitant he was until he was able to get a second bite lol.
The jar lock should be a very useful item - I have a jar attachment for my FoodSaver that I use often. I like to vacuum seal meat in marinade - I think it speeds up the process and increases absorption. It's also good for the oyster crackers we only use in chili, and since it's just 2 of us, never finish a bag the first time and they go stale by the time we want chili again unless saved this way. Also good for prepping a week's worth of salad at once: pack jars with heartiest stuff on the bottom, delicate stuff on top. If you don't want to keep dressing separate, put it in jar first, add veg that marinates well like onions, squash, carrots, cucumbers, etc and make sure the dressing doesn't go completely over them to keep it away from the greens that would go soggy. If your the type who likes to mix your cereals, but don't eat a full box before it goes stale, keep your cereal vacuum sealed in jars. Personally, I'd stay away from using it for fermented foods that might create gas.
When jarring food, you’re not supposed to put the twist ring on bc it could break the seal & allowing air back in which can lead to botulism, etc.
Also the lids are only to be used once bc it’s been compromised when you used the can opener…the lid and/or the edge is dented.
I'm pretty sure that the Jarlock fits the standard sized mason jars, don't think you'll need to buy filled ones to then de-cant them, can buy them empty for a couple of quid.
Is “Pass It On” a thing of the past??
Not at all... Next one coming at ya in a couple of weeks!
@@SortedFoodyay!! So glad to hear! 👍
*passed. Fixed that 4 ya 😉
@@HappyGothGalare you sure about that?
@@HappyGothGal incorrectly correcting me isn’t fixing anything!
2:35 "Expelliarmus." That was the most low key Harry Potter spellcasting ever.
Videos like this make me think I need all these gadgets, when I’ll likely never need to use them, but my mind will tell me I potentially would. I’ve never needed to remove the air from a jar of marshmallow but now I really want to 😂😂
I love kitchen gadgets, as a technology-interested guy I like to see how far ppl can push the limits of innovation.... and sometimes how wild ppl can go.
Love your gadget videos guys! Great to see You all laughing and havibg a good time with these! Plus i don't have to spend money seeing how they work! Win win
i love these videos. i have bought several items that were reviewed by you fellas. my favorite though is that air fryer from a while ago. it gets used almost every other day
Good choice!
Take it to the beach and throw it around? 😂 why Barry?
Side note, as someone who is getting into homemade goods like jams etc and like giving it out as gifts, this is something thats been on my wishlist for a long time and I appreciate that I could see it work without buying it.
Maybe you could do a future battle by canning ingredients ahead and only using whatever has been canned for a meal.
Excuse me, we test things properly here... 👀😇
People have made great points about the jar lock. Just another important canning tip, you don’t want to tighten the ring back on after you’ve sealed the jar because it can prevent you from detecting a seal failure.
Mike in a Trucker Hat. One of my favourite looks on the channel after his collection of cardigans 🔥
Mikes recent embrace of hats makes me scared for his hairline. We need confirmation Mike!
With the burrito pot I would have been interested in seeing if the sauce dipping is messy. I.e. if you have to turn the burrito upside down to add sauce, or if you have to clean it before saving leftovers
My sister-in-law would have loved the mason jar sealer. She used to do all sorts of preserving, especially her incredible crabapple jelly.
Burrito Pop is a solution to a problem that doesn't exist
I just bought one of these jar vacuum sealers about a week ago, to help my baking and other dried goods keep longer, lol.
Bazz looks like he's having a jolly good time
I have a crepe maker like that that has been in my family for over 20 years. Still non-stick and still works as well as it did when we first got it. Brilliant piece of kit.
JUST STICK THE SAUERKRAUT BACK IN THE FRIDGE...
It would have nice to see the filters of the hood at the end. How much did it extract?
6:29 Oh I see what happened here: Jamie borrowed the company credit card.
YAAAAS Burrito Pop! I've sworn by mine ever since the Kickstarter. It's now totally covered in stickers from my favourite local burrito chain.
0:34 Mike once placed his bare hands on an electric fence so definitely not surprised
I use the crepe maker to make dosas and for reheating flatbreads and rotis at the dining table.
It’s been about 4 years and the nonstick is still good as new.
I’ve had my crepe maker like this since the 80s-and we used it weekly growing up! Made to last as long as you treat it right
If you use a bottle opener to open the lids, put a butter knife under the pointy bit. You'll be able to open the lid without making a dent in it. The burrito holder would also work really well with submarine sandwiches. Got to look into that.
It's fascinating to see the same gadgets being reviewed between Good Mythical Morning and Sorted. Getting unique perspectives from all angles allows for a well balanced review of what initially may seem like a silly piece of technology.
Mum had a crepe maker like that over 30 years ago and it genuinely worked perfectly every time!