Chefs Recommend Kitchen Equipment Vol.2 | £112 Pan vs £12 Pan | Sorted Food
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- Опубликовано: 3 окт 2024
- Ever wondered what kitchen equipment is essential for your home? Chefs Ben and James are here to recommend some of the best and tell you which options are worth your time and money!
Check out the playlist for similar videos: • Chefs Review Kitchen E...
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13:57 when the editing is so good, Jamie's bench-hitting corresponds to the rhythm of the music
Whoever edited needs a bonus.
Oh, I've got something to contribute! About the sil-pad! For general use, the baking paper is usually the best option, but some results you only get with the sil-pad. I'm a pastry chef, and I always use them when I'm baking sponge cake for rolls. I need sheets as thin as possible to get prettier rolls, but the baking paper doesn't allow that because it wrinkles with the moisture of the batter and I ended up with SHREDDED sponge cake sheets as a result. Also you bake at lower temperature because the pad distributes the heat more evenly so my cake sheets are softer too. Also, the pad is shiny, so when you make caramel or chocolate decorations they come out shiny and pretty, while the baking paper leaves you with one side of the decoration looking matte and frankly uglier.
Mmm...shredded sponge cake...
I'm 100% not surprised that Jamie left for lunch. 😂 That's the most Jamie thing to ever happen.
Also James' face when Ben said the Le Crueset price. I felt it all the down in my soul.
Jamie: you cant keep blaming me!
James: We can blame you. It could be you. Its often you.
Hahaha. Its always jamie.
Khansa Saada Unless it’s Barry! 😂😂
Anyone else done a Barry (and Mike) and grabbed a boiling hot saucepan handle? 🙈
Yes, several times back when I worked as a ‘chef’, I never did learn 😣
yep :(
SORTEDfood yes
I think the question is: Has anybody NOT done this?
No, but I have grabbed a metal kebab skewer straight out of the oven with my bare hand! The blister was amazing! 🤬
13:58 I love that his beating the table is in time with the song!
Barry: Sees something expensive, does not know what to do with it, buys it
Jamie: Sees something expensive, does not know what to do with it, walks away, goes into a steak restaurant
James: “I really want to buy it, but I need to think of an excuse to tell the guys so I may retain my credentials as a chef”
Meanwhile, Ben and Mike go on a date
Jamie: Enters the restaurant, spots Ben and Mike, “Oooh, that’s awkward,” exits
Jamie: Bumps into Barry, recognizes what he is holding, facepalms while uttering “I hate you so much”
James: Stands awkwardly in the background with the same thing Barry has in his hands
This is v. accurate.
郑安迪 soo true
Do they go on a date with each other?
Charlotte Larson #Bike #Men
Try out having the chefs and normals make the same dish, but the chefs get the normal-level tools and the normals get the chef-level ones!
Especially that meat thermometer. Thick cut of red meat, chicken breast, and a whole fish or seared ahi-ahi.
Alexander Collino It ain’t the equipment. Experience is the most important piece of equipment by far. Yard sales are full of kitchen gadgets that didn’t make anybody a better cook.
Other way round.
@@fishsquishguy1833 exactly. We dont have thermometer for meat and everything turns out fine. Why? Because of the experience
@@Framlii That's what worried me in the Meater justification --- "spend £89? yes if it takes the stress out of possibly ruining a £20 steak, on a semi-regular basis"... But if you do it semi-regular, the stress is gone as you know the signs/timings. Of course the damage is £20+rest of dish+pride+enjoyment; fine with friends but not in a tense context.
Jamie summed up my life in one sentence: "I'd love to be in position to spend a 112 pounds on a single pan" 🤣
its probably achievable- so long as you're willing to spend no more than £15 on any other piece of cookware- but the real sign that you've made it is the ability to spend £112 each on a set of about three or four pans
Find the few you use the most and really invest! Someday when I'm a big kid...
Sometimes you can pick them up pretty reasonably second hand. I got a le creuset casserole for £6 last year. It was a little grubby but it just needed a good clean and it's good as new and can't go wrong with getting a £200 casserole for £6
@@grouch314 Very true.
Also, if you treat the pans correctly, they will outlive you. I have an enameled cast iron set that I got as a wedding gift, and I know I don't have to supplement it, because I'm inheriting some from family.
Is it bad if I had that kinda money I would spend it on colored pencils
Jamie: (has a giant steak cooking for an experiment)
Jamie: I need lunch right now. I'm not going to be eating that steak all by myself.
lmao!
silicone mat is good for zero waste. baking paper is usually lined with silicone so it can't be used as compost nor recycled.
I used to live with a baker and learned to use both. Certain cookies bake much better on paper. Almost everything else goes on a silpat.
Also i use mine when i make the dough, so i dont have to clean the table after i am done. Is so good for working with wetter doughs
Baking paper can be reused depending on what was baked on it
It is great as Well if you want to make candy and sugar art since it doesn’t stick to it
It's not zero waste. You're still using a bunch of silicone. Unless you use baking paper so often that a silicone mat would be cheaper, baking paper uses less resources. The resources are spent when you buy something, not if/when you throw it away.
Different ways of making coffee! Machine drip, pour over (chemex?), french press, vacumn coffee maker... Take us down that rabbit hole!
Turkish coffee also!
Yes, Would love to see the Aeropress put through its paces lol
Can you please do a zero waste pass it on. Everything must end up on the plate at the end.
Yeah we all know you want a no waste pass it on.
Or maybe not zero waste, but less waste. The purpose would be not to put everything on the plate but to create as few garbage as possible
i feel like zero is impossible as greens wil always have top and bottoms or/and skins but a minimal waste could be done
Zero waste is impossible.
I'd say best bet would be a soup since you can use bones for stock and probably even steep things like green ends for flavor (I love the parsley vibe from carrot greens myself). For a Pass it On it woouldn't work, but if they did a series on dishes that utilize more complete sums of their ingredients, it'd be a good one.
Love it when Jamie got to try all the kitchen equipment. He was so passionate, trying to cook just to see the comparison 👍🏻❤
Him grabbing the pan gave me flash backs of everytime I've done that, it's just habit to use the handle
Much more of this lads. I'm always hesitant to pay a lot for kitchen equipment because I don't have the experience to tell the difference. My parents always bought the cheap stuff and now I want to improve the quality of my kitchen tools. Please make a video about equipment that IS worth it to buy expensive once and never have to buy another. Thanks a lot
Poor Barry, hope he's ok. Loved the dad joke, clever.. Btw, did the silicon mat went to Ben's personal collection after the vid done? 😏
#BensSiliconeCookwareHarem
I’ve had a silicone mat for years. I use it practically every time I put something in the oven and it’s still like new. Eco-friendly and so easy to use and wash. Could you please do something on non-stick versus cast iron?
I love the eco friendly part im gonna buy one
I've got an R2-D2 coffee plunger and it's brilliant
I've got a single-cup Captain America coffee maker!!!! :-D
I just picked up a TARDIS one. My only complaint so far is that the grounds have a tendency to get stuck between the filter and the little metal piece that holds it on. But other than that, it's great.
All three of you are living your best lives!
I love R2D2! That would go great with my R2D2 keep cup.
Cheap vs good standmixers. Because I think there’s a big difference between lets say a Kenwood Kmix and a cheap local supermarket thing for £30-£40. I absolutely LOVE the first two recipies, so pleaaase continue this series
"Military Grade Stainless Steel"
As a Civvie: That sounds Awesome!
As a Vet: Oh dear god thats terrifying, run away
Military grade ground beef doesn't sound very appealing either.
Seems like anything with "mil-spec" or "mil-grade" as a selling point instead of fine print mention somewhere at the bottom of the spec sheet is worthy of running away from...
Yeah. "Military grade" usually means: "The cheapest stuff available".
@@MrAranton It's not just that, it's that military stainless steel isn't particularly better than any other type of stainless steel. It depends on the application, but in almost all non-military use cases it's basically marketing wank. It's just a specific type of steel, that just so happens to live up to certain mil-spec certifications. Doesn't tell us much about how it's better in any way, and it's often unlikely to give you any tangible benefit versus another non mil-spec stainless steel. It's highly likely to increase the price though.
I've never even hear of military grade stainless steel.
I'd love to see a suggested 'starter set' of kitchen equipment for people looking to kit out a kitchen, but at different price points/ stages of life/ levels of minimality.
Start with what would be the absolute bare minimum you think someone could manage with if they had to feed themselves for a few months.
Then, cheapest without full on minimalising, probably for a student kitchen. (I managed with 1 small pan, a terrible fruit knife, and a wooden spoon for 2 years, though I was catered 5 days a week, and on reflection it really wasn't advisable... plus I was always borrowing a tin opener from a friend).
Through a few medium levels, a including a few items which you only get if you know you know you're likely to use them, or focusing on where it's more worth paying out for better quality, and where you can more easily afford to compromise. One of these might be particularly for those wanting to make a habit of baking, since I guess that would skew your priorities.
And at the end if you were kitting out a large family kitchen from empty, that was gonna be feeding a lot of people most days, what would be your shopping list?
Maybe even finish with restaurant/chef's kitchen.
You could also try setting these briefs with an actual budget to force the chefs to choose their priorities.
This idea has expanded massively since I started typing this comment....
Great video as always, but please zoom out the camera a little bit more when on our chefs, I miss James' biceps 💪
I received a Le Creuset french oven as a gift and it's the best thing ive ever used to cook. There's no going back now
In addition to being more fun to watch, you might have noticed that the glass coffee press also is easier to pour, since you can see the liquid.
And it's also lighter!
I bought a Meater a couple of months ago and apart from one disaster (caused by me trying to be too clever) every thing I’ve cooked with it has turned out perfect. Well worth the money if you’re going to use it regularly.
The more expensive french press keeping it hotter is kinda useless, as you shouldn’t keep the brewed coffee in contact with the grounds after the four minutes, as it’ll keep extracting and become bitter. That said, having broken several (expensive) glass ones in my life (former barista) I’d still go for the metal one.
Just saying fellas. Great video.
Agreed with the less breakable aspect of the steel. I've bust way too many glass cafetieres in my life, to the point where I bought a stainless steel one last year. It survives being dropped much better. I didn't pay £40 though
But that's the whole point of the filter, to separate the coffee bean from the liquid. Its a lot more efficient than getting up and making several individual pots of coffee.
@@skipsafford775 of course it does. pushing the plunger to the bottom still allows near boiler water to stay in contact with the coffee grounds its a fine mesh afterall. There;s some other fancy system that is reverse where you pull the grounds up and out when brewing completed but its expensive. Alternatively when brewing completed poor the coffee into glasses and drink...
"Military-Grade Stainless Steel". Military-Grade just means the lowest bidder.
yes and no "Military-grade" refers to a specific carbon count/hardness.
A BNH of 330-540, The only real difference between it and abrasion-resistant steel is that it had a ballistic test on it.
But it does tend to be marketing wang in the commercial area.
"While there are some chemical guidelines to military grades of steel -- such as a maximum carbon weight percentage of 0.32% -- military-grade standards focus primarily on two factors: hardness and ballistic limit."
Not all steel is the same
@@MegaCakeFan I think it might've been a joke, friend 😉
(Fantastic explanation, though!)
And often still overengineered
Only people outside the military think military grade denotes quality. The only thing in the military which is quality is the A10
Was waiting for this comment...on every single “military grade” product on youtube
Chef: how big is it? Heat resistant? What uses? Price? Longevity? Does it make me look like I know what I'm doing? Will the normals see me as superior?
Me: oh pot, gimmie!
What do you use a pot for?
@@oneblacksun edibles
Black Red Sun cook
I like this video format because I find it really interesting seeing a luxury piece of equipment being compared to a cheaper alternative and using that video footage to make an informed decision whether the cheap product performs well enough in comparison to the expensive product and allow people to save money by not buying the expensive products and allowing people to have more money to spend especially in times when so many people are having to count their pennies with some even being forced to choose between heating or eating at the most extreme
One of these times, you should put a cloche under the cloche.
They need a Russian Doll stack of them and then a teeny dish of Mysterious Powder for another pretentious ingredient video! Ma-Cloche-ka!
@@Uncle_Smidge Yas!!! Do this to Barry please! I can just see the elbow on the table, head in hand helpless laughter as cloche by cloche by cloche is removed until finally ta-da!
@@furrantee THIS!
Barry: *burns hand on bare handle from oven* 🤬🤬🤬🤬🤬
Also Barry: "...at least it was on camera"
The more dangerous version of Do It For The Vine? XD
Jamie: “I would love to be in a position to pay £112 for a pan. I can’t justify that.”
Also Jamie: Decides £89 meat thermometer is a bargain.
to me it seemed like the cheaper option was a bargain to him. Not the expensive one. The cheap one was only half of his predicted price.
He said the cheap one was a bargain.
He wrestled with the expensive one under the premise that someone would grill 20£ steaks on a regular basis.
I completely agree. Likewise, a prime $40 steak getting ruined in a $20 pan doesn't make sense.
He's a steak guy!
But also his reasoning behind it made sense. If you cook a lot of steak, those 90 pounds could pay off in not ruined steaks.
I have a MEATER, absolutely love it. As they said takes the stress out of cooking perfectly every time
I have silpats but they are own brand. 5.99 from amazon and they work excellent!
I would NEVER give up my silpat. Have 4 in 2 different sizes. Was life changing for my kitchen.
The big advantage of a Silpat: it's there when I need it and not just out or on its last inch.
Can you do like a student kitchen special? Including basic equipment and dishes?
I spent the Meater money on a sous-vide immersion circulator last year and am still glad I did.
I already had 2 anovas, so now I have a meater too... and a meater block on the way... I should cook more...
THE TIMING! of Jamie pounding the table and the music was perfect! and now i want steak.
The sticker..did he heat the cheap pan with the sticker still att the bottom?!
Hi Guys @sortedfood please do a video on the different types of pans prices what to use for what, and equipment we should and should not use.
So cast iron, non stick, stainless steel, aluminium
Cheers!
I would like to see them do different kinds of non-stick too.
The Meater wireless therometer is worth every penny. What you didn't say is it tells you how long you have to wait for your meat to cook. This makes preparing everything else so it's all ready at the same time a breeze! It's incredibly accurate and I will never go back to a regular thermometer for cooking meat (for jams etc.. you would still have to use the other type)
I really appreciate these vids on what to look for in your standard kitchenware. I would love to see a "kitchen starter video" with all the important basic kitchenware one would need.
I absolutely love sorted it’s a great channel and I’m only 13 and this channel has fought me how to do so many recipes even complex ones it’s also extremely funny. Keep up the good work guys
Love that normals bloopers are included!! Feels like your videos have always been and will always be genuine and it's not one of those typical cheap vs exp reviews :)
Did Jamie really throw in a Babe reference?
"That'll do pig. That'll do." 😂
yeah.. thats not a sentence you just make up, so it was definitely a quote
Silicon baking mat is probably my most used kitchen item, next to my knife and board.
It’s useful for so many things:
- protecting glass induction hob when cooking
- stopping light chopping boards from moving
- Mis on plas
- Resting in-use utensils
- Baking on
- Under the grill rack
The most useful kitchen item ever, and it rolls up nicely and sits in the side of the drawer.
As an older woman I find Le Creuset pans far too heavy, even when empty. Thanks for this video; good wishes to Barry.
Just signed up to the club as I reeeeally wanted to listen to the podcasts. Wish you could chuck ads on the podcasts and keep them free but I'm willing to try it for a month at least.
Loving your videos since I found them a couple of weeks ago.
I have a Meater probe, the first time I used it, it told me to pull the pork roast out, 16 deg C before what I wanted. I was hesitant, but going of friends suggestions of "do what it tells you to", I did. IT WAS PERFECT. It logs the temp change rate, adjusts the over run (rest time) and tells you when to pull it out. So worth the money.
the visual you get when pressing the coffee is one of the best things about them.
6:10 best pick up line imo
My partner got me a Meater for Christmas one year, it's great! I don't use it as much as I'd like (I have other fun gadgets to help me cook meat like a sous vide) but it's definitely handy when you have a really nice cut of beef that you don't want to mess up!
The cast iron Le creuset.. Heavy.. Great for intruders. Keep the lid near the door. BOOONNG!
I have cast iron/enamel Le Crueset pots. Fantastic but $$$ and bloody heavy.
But last you generations.
Great for intruders. 😂
Multi use pan!
@@laurenh825 The grill pan leaves very interesting marks when used.
It never hurts to keep an eye out for name brands like that when you go to thrift stores. My mom found a bright 60's-olive-green-enameled cast iron Le Creuset casserole (with matching iron lid) for just a few dollars. We don't care about the tacky color, it still cooks great and will probably outlive every person reading this.
@@laurenh825 Like when husband inadvertently invades the kitchen vital space. xD
I bought a 1 litre Meelio Double Wall Stainless Steel French Press for £18 off Amazon and its brilliant.
I put in three tablespoons of loose rooibos at 0700 and take it to my desk... its still hot by 12 when I make another. Love it!
Having had four glass cafetieres broken in the space of a year, I bought a thermal stainless steel one. It cost the same as three of the glass ones and is still going strong without even getting a dent, or scratch that I couldn't buff out. I suspect it'll be with me for many more years so it was definitely worth the higher initial cost.
Came here to say that! Over 10 years of happiness with my insulated steel, endured even a house full of clumsy kids doing dishes!
We have the gator thermos french press for our Eriba caravan. It is perfect - we don’t want glass in the place when towing and when you drink coffee outside in all seasons, the thermos comes into its own.
Easy, medium, chef challenge for ice coffee. I'd say easy is quite simple, milk, instant coffee and ice with sugar in a blender. Just see what you can do with the rest.
I have a cafetiere for camping (nothing as fancy as yours), and I love it. The glass in the standard ones breaks so easily. I've had to toss out a few. A metal version is so much better.
Saucepan is a round pot with high straight sides and a flat bottom, can be used for several purposes, such as cooking soup, stewing vegetables, making sauces. There are a few styles to suit special purposes. A saucepan known as a Windsor has sides that flare out and another known as a saucier has sides that are rounded. There are also different sizes and materials for saucepans. Most of them have a snug fitting cover.
Hope some1 will find that useful :)
If you know your equipment you know your times and temps from experience. Haven't needed a meat thermometer for decades. Useful for lots of other temp critical standards though. Great episode guys.
Bring back the electric shock challenges! Give them an incomplete recipe or one that they can read then take the instructions away. Every mistake they make and incorrect answer to your questions results in a shock! 😂
Plz noooo
@@SortedFood have you guys used it on the lowest settings?
SORTEDfood Positive reinforcement works better for mammals anyway! It is known! 😅😅
From someone who owns a thermos-french press hybrid (different brand), it’s useful because we wake up at different times so it’s nice to wake up to still-hot coffee. It’s also a lot easier to travel with.
A softer silpat than the one shown is also a plastic wrap alternative, especially when dealing with something like pulling together a pie crust then keeping it wrapped in the mat.
Love your gadget and equipment videos. Please make more :D
James showed how strong his friendship with Jamie is because he’s figured Spaff out completely 😂😂 he instantly knew Jamie was only narrating his process to get chef approval so he did nothing wrong and corrected Ebbers’ assumption 😂😂 despite that I loved this video because it’s very important and informative to hear some chefs insight on what utensils to spend more on for their quality and where money can be saved! The premium utensils are out of my budget at the moment but they’re something to aspire to, and make my kitchen experience a lot more enjoyable because their added quality offers better results and more versatility
This video is pan-tastic! :)
Greetings from Sweden!
lollllll
SORTEDfood :)
What I think could be really useful, is looking at accessible cookware for people who maybe can't grip as easily or have limited movements, and see how people who are skilled in the kitchen find them :)
Ben and James should play around with an air fryer!
I'd love to see you talking about which of these products you've bought and still use. I see some of them being used in other videos and I'd like to know what you think of them now.
Can you do price point comparison on ingredients? Like how much difference is there between a $7, $20, $50 steak?
I have the coffee gator coffee pot in orange and have had it for coming up on a year and a half. I love it. I am the only one in my house that drinks coffee so it is more compact than an electric coffeemaker. The only down side is some of the orange paint has worn off but it other that it has held up really well to daily use.
What i find more important when it comes to baking paper is that it is mostly only heatproof to 220 degrees celsius whereas all home ovens go to 250 degrees or even much higher with the grill on. My baking paper often burns on the edges where there is no food on it and it smells disgusting and i bet its not super healthy either. But also many silicone mats i saw are only heatproof to 240 degrees or so which defeats the whole purpose for me. I ended up buying grill mats from amazon which are heatproof to 3oo degrees and they cost only 12€ for 5 pcs.
I bought 3different sized silicone baking mats (all fit onto my different trays) for a tenner. I use it for everything when I bake. Chicken, fish, potatoes, cookies everything. Works very well and I've had the same ones for over 6years and they're still in great condition.
I'm surprised you guys didn't mention how the silicone mats are better for the environment! Also the amazon basics version is less than $10 (~7£) for 2. Silpat is a RIPOFF.
I found silpats on Amazon for between $10-20 depending on the size. I don't know why they think MSRP is the same as a realistic retail value.
@@colbunkmust I bought mine through Amazon. The varying price on some things makes pegging a price difficult. My Matfer pan varied about $30 in price until I bought it when it was low.
@@colbunkmust To be fair, the half sheet (I think that's the size they got?) on amazon right now is only 4 cents less than the msrp. It's just the brand name that's giving it that over 5× price hike.
@@Wolfgang8-Y I was referring to the same brand that was used in the video. Unless there is some ridiculously high markup for their products sold in Britain it should be priced closer to 19 GBP
Whether or not silicone mats are better for the environment depends on how often they're used before they're discarded.
I have a suggestion for a gadget for the kitchen. I ONCE burned my hand on a handle that I momentarily forgot had just been in the oven. Ever since then I have always slipped on a handle cover. I have two. One is made of the same thing as a good oven hit. The other is made of thick silicone. No burns. They’re very inexpensive and you’ll used them all the time.
All metal French press for me. Broken to many glass ones in my life.
I always can taste the metal :(
Fair point. Glass carafes in general are the first thing to go in any coffee setup. I'm surprised that didn't come up.
ah a clumsy one, just like me.
Metal can rust if you don't look after it properly. I have owned several French presses by now, and I never replaced one because the glass broke, it was always metal or plastic bits that failed. The mesh starting to rust and disintigrate, a plastic bit on top of the plunger breaking so I pushed the metal rod straight into my palm, the threads keeping the lower end of the plunger wearing out so it didn't seperate the coffee from the grounds anymore...
@@MrAranton after I broke 3 my secret santa request was a stainless press. Have had it 3 years and it's been good so I'm happy but I also don't make hot coffee frequently. More of a cold brew house over all.
I'd owned glass french presses for years and then was given the same metal one in this video. The main advantage in my opinion is the metal one is super durable!! Between my partner and I we've broken 4-5 glass french presses in the last 5 years - they slip when cleaning, we accidentally bump them etc. I foresee us owning the metal one for probably the next decade - it's incredibly durable. So if you liked French press coffee and are clumsy, a metal one is the way to go for sure.
Get a man who looks at you like Jamie looked at the huge chop Ben brought in
Additionally, get you a man that brings such a nice cut of steak. :D
I love this. This is exactly what i needed. Most "kitchen essentials" vids seem to focus on pros or home chefs. Heres a guy like me who's like "Baking paper does a fine job. Screw the 27 pound mat".
When Ben said to trim your silpat to fit, part of me died a little - does anyone actually do that???? Especially to the official silpat versions?
Also I own mine to be more eco-friendly!
FratorityRow i cut my off brand one in half because I have small trays
The folks on the Bon Appétit channel halve theirs to fit the quarter pans in their dehydrator.
I know a professional baker that did this for her home kit. Two quarter sheet Sil-pats are more than a single half sheet size.
Yes, it is actually a common thing to do.
i believe he was referring to the baking paper to emphasize wastage?? 😂
What I personally look for in a French press is "not going to shatter if I bump it against the faucet while washing it out". I've been through dozens and am now using a stainless steel, double walled model similar to the one you tested. I use it every day, make one cup at a time and I'm perfectly happy with it. The extra cost is insignificant compared to the irritation of scraping glass shards out of the sink at 5:00 A. M. Never mind the annoyance of having to buy another one after work for the next morning. And I'm sure you plunge too fast. Slow down.
Mine is a $9.99 (US) TARDIS press that I got from Think Geek and works perfectly.
5:30 Is no one going to talk about how Jamie changed the spoon ends so not to mix brews
Am on the Le Creuset list. Several times a year they send out email with sales of their pans. The pans are either seconds or the boxes were damaged but the pans are fine. The discounts are significant and perfect time to add to the collection.
No non-stick pan is 'for life'. They all wear out, some faster than others.
Truth. No reason to heavily invest in your non stick stuff. I don't go super cheap either, but I picked up a 12" skillet for $30 with the intention of getting 2-3 years out of it..
@@doomislav5791 or just not get one at all? I used to keep one for eggs but really there are no problem to do in a cast iron and im not even an amateur cook. I just cant justifying tossing an otherwise perfectly decent pan out every few yrs when there is no need to. try ply stainless, carbon steel or cast iron whatever floats yer boat.
I like the quote from Arthur Hoggett. It's one I sometimes use myself.
The normals are catching up to the chefs, you need to send the chefs out to do some work experience in some high end kitchens. Perhaps see if the normals could hack a service in a pub kitchen?
Paul Bunker SECONDED. Down and dirty, 15 hour shift, complete with clean down 😂
Ooh, seeing them in work environments as a compare and contrast-type video would be fascinating. Maybe each one of them works in a specific type/style of kitchen and they have universal traits they compare at the end, like organization, communication and acquisition of ingredients.
Wouldn't it be just cheaper to replace to normals with inexperienced ones?
(Just kidding though, as it'd be hard to find the same level of quirkiness as with the current bunch...)
Working in a pub kitchen is probably a lot more stressful than working in a high end kitchen. While you need to have more skill to work in a high end kitchen, guests are a lot more willing to wait and give the chefs the time they need to create extraordinary dishes. In a pub kitchen people are a lot less patient, so the cooking staff don't need to be as skillful, but they have to work a lot quicker and also be working more orders simultaneously than those in high end kitchen with a bunch of people specialized in certain items.
I think the thermos coffee carafe comes in handy in 2 specific instances - after you've broken the glass carafe for the 3rd time and have to replace the coffee maker *again.* And for those people who are working at home, and want to be able to pour a second cup of coffee during their mid-morning coffee break, it's kept it nice and hot.
On the silpats, it's really easier to buy the mat and the pan at the same time, because then you know they fit. Or else measure your pan first, all silpats state right on the label what their size is. It's also much easier to get the right fit if you use professionally sized sheet pans. The one thing you didn't touch on, which I find surprising considering all the talk about not wasting food in other vids, is the waste from the paper. Yes, the paper is cheaper, and in many ways easier to use, but the amount of waste from the paper is not insignificant, not to mention the environmental cost of making it. And it's not compostable in a home compost heap. On the flip side, I'd like to see the guys try to clean the silpat, because that is a hassle and a half, and it has to be done by hand. I have and use both, for different purposes - something really greasy like bacon or roasted veg goes on paper. Pastry or cookies go on a silpat because it's less mess.
I've seen so many chefs on other channels cut up those silpats or use multiple in a single recipe and now knowing they're £27 each I'm horrified...
I did that with a pan out of the oven. Cooking at 400° (f) I used an oven mitt to get the pan out but two minutes later, while it was still ripping hot, not thinking I needed to move the pan. Got it a good 4-5 inches (10-13cm) off the cooktop before the pain registers kicked in. Had some lovely 2nd degree burns on my use (left) hand.
On the baking matts you don't need name brand, there's very affordable mid-range options really for everything. I think, though I'm late to the comments, you should do three options when doing comparison videos; The cheap, beginner option. The dream I would love this option and finally the this is more than good enough and a decent price.
theres no way the more expensive French press would make different viscosity coffee. the only way that's possible is if the proportions used varied ^-^
Would not vary depending on the efficiency of the filter material?
@@MaZEEZaM The filter would have to be pretty poor for it to make a difference. If you've got a bunch of coffee grinds in your finished coffee, then you'd be dissapointed.
I have a swiss diamond suate pan and frypan. The saute pan is hands down my favourite thing in the kitchen. The saute pan is RRP at ~£180, the frypan is ~£150. Absolutely worth it. After 9 years of routine abuse, the handle fell off and I got a no-hassle replacement. No scratches, even cooking, still cleaned with a quick wash.
Yess more product recommendations 💪🏻💪🏻💪🏻
I’ve used the £12 pan for nearly 2 years now, at least once a day, and it’s easy to clean and has held up well. Bought it when I left for uni and would recommend to others
Sillicon mat is more environmentally friendly in terms of you using less paper. So that's a plus!
Just a lot of silicone lol
Box graters with a round handle are less painful to use. Bought one while still a student. Now graduated to Microplane. I have the one you tested. However my favourite one is the thinner one that looks like a wood grater. I use that on harder cheese like "Twentse Bunkerkaas"(You should taste that ;)) or for grating a bit of cinnamon.
As a soldier. Everytime i hear "military grade" i think cheeply made and mass produced.
As someone who bakes cookies at least once a week, cookies veggies and protein in the oven multiple times a week and makes candy like brittle and barks several times a year the silicone matt is amazing and I use it almost every day. I actually have one drying and one that needs to be washed.
I also use it when making doughs for kneading so it's easier clean up.
I would go through 2-3 rolls of baking paper a month. Now one roll will stay in my pantry for 2-3 months (use it for lining cake pans/loaf pans/brownies
is it okay that i think jamie's like the uncle that let's you do whatever you want as long as it's not illegal?
that probably doesn't make sense, but it does to me at 1am
(edit: i loved the dad joke today!)
My only comment is that I don't think that any nonstick pan or pot is a "purchase for life". But I loved this video, and would like to see more like it!