More Kitchen gadget testing videos on this playlist ua-cam.com/play/PLfItiEY3o1mua5cnCEz2ssWLQbS6ZiSIq.html If you want to get any of the gadgets heres some links (affiliate) Electronic Mason Jar Sealer amzn.to/406byat Pyramid Pan Mat amzn.to/4giJI00 Stasher Silicone storage bag amzn.to/4fjKkkY Rhubarb Duck Mould amzn.to/4iDkECA Dartington Chopbox amzn.to/4gBnc2q Deep fat frying pot amzn.to/3P2scRC
Barry, if you are worried about cutting your fingers, invest in some butchers gloves. - Made of chain mail/mesh to protect your delicate skin when boning meat or using 'chopper' gadgets. Oh and they look quiet cool too. Sometimes know as safety gloves.
@@mrbarrylewis It has been screamed in the comments multiple times, but just for safety's sake I'm going to say this directly on one of your comments: NEVER UNDER ANY CIRCUMSTANCE use that jar sealer as a substitute for a boiling water bath or pressure canner. Thinking that the only thing those processes do is sealing the jar is a common but dangerous mistake that first time canners make. Boiling with or without pressure (and follow your recipe to the letter on which one to use and how long) doesn't just seal the jar, it pasteurizes the food which is critical to the long term safety of said food. Otherwise... Well... Botulism is a nasty way to go, and even if you survive it may leave you wishing you hadn't for the rest of your life. You DO NOT play around with botulism. That jar sealer is exclusively for sealing dry goods like pasta or dry beans in order to stretch out their shelf life, NOT canned goods intended to be shelf stable.
Whatever you do don't use that mason jar sealer for anything you intend to be shelf-stable... This is NOT a canner and will not properly sterilize the jar and its contents. This thing could kill you if you use it improperly. The canning process isn't about making a seal, that's just part of the equation. The canning process sterilizes the jar, its contents AND fixes the seal on the can. It's also deeply important to use proper canning recipes to ensure safety as a minimum acid content must be achieved in the canned goods for standard water bath canning. Don't die of botulism, folks.
Thank you! I was coming here to say this. Canning is a science and this is for dry goods and herbs you open and want to last longer. Also, please clean the jar rim 😂😂😂 I was yelling at the video and it was driving my bf nuts. I was waiting for the jars thermal shock too 😬
As someone who cans regularly I hate these things! Beginner canners will think that it is an alternative and make themselves or family very very ill. These should be banned.
While this wouldn't work for Jams and other wet items, I could see this working if you were to can dry ingredients to keep them shelf stable for the long hall if it does take out air. Things like dry pasta, flour, grits, or even dried fruit and nuts. I would still sterilize the jars the same way I would normally do, but let them dry completely, put my dry ingredients into it and use this to seal it since the wet process might add extra moisture that could mess with the items.
Just a reminder - please, please, please don’t use the jar sealer in lieu of traditional jar sealing methods for canning, especially for products that require boiling or pressure cooking. Those methods are not just sealing the lid, but also killing any bacteria within the jar or the contents of the jar itself to ensure appropriate preservation. Also, due to the adhesive on Mason-type jars, reusing the lid in that manner will likely make this process increasingly less effective over time. I would recommend it for leftovers and you could probably use it for some cheeky dry storage, but it’s definitely not a substitute for boiling or pressure cooking in canning. Botulism is dangerous games with very dangerous prizes lol
Sealing a jar with a vacuum is not the same as 'canning' a jar which is what you described, boiling the jars. In canning the heat pasteurizes the contents *and* seals the jar so that it preserves the contents. In your jar sealer any contained germs are still in there
I came to say the same thing, I feel like these things are a little dangerous because some people are gonna assume they're sealing it for a long time just like when you're canning...
Barry please read the instructions on the side of the box for the chop box! When I watch these videos I sometimes wonder how you still have all your fingers
Specifically: The outer box that you discarded is meant to be used as a guide to make sure you're lined up and your fingers get nowhere near the blade, Barry.
VACUUM SEALING DOES NOT REPLACE BOILING WATER SEALING. Everyone repeat this until it is fully embedded in your subconscious for a happier life. When you do the traditional boiling water canning for jam, you're doing THREE things: 1. Making the jam the hottest it can get without a pressure canner (boiling). 2. HOLDING it at that temperature for long enough to kill bacteria. 3. Driving the air out of the jar while it's boiling hot. After the specified boiling time, the jam is basically sterile and stays in that air-free environment while the jar cools. At the same time, atmospheric pressure against the lid seals it to the jar mouth (the brown staff at the edge of the lid is a food-safe sealing compound that activates at boiling temperatures). It takes ALL of these to make the resulting jar shelf stable. The jam in this video was never in an air-free environment and is no safer than had it been put in a jar with a regular lid. It'll be fine in the fridge for a few weeks, but IT IS NOT SAFE to store at room temperature. Vacuum sealing in jars is only for making air-free environments for things that are already safe to store at room temperature, like cereals, grains, cookies (biscuits), chips (crisps), and so forth. It is never a replacement for boiling water preservation. It is excellent at keeping moisture out of the jars to protect those things, but that's as far as it goes.
Spot on. When I make jam, I warm the jars first so they won't crack when you pour the hot jam into them. As they cool, the jars seal - you can hear them "pop". I then submerge them in a large pot and boil them for the required time to kill off any nasties. That said my mother made a lot of jam as my brother had an allotment. She only used the wax disks and cellophane covers. It would store for about 2 years. It did have some mould on the top but you scooped that out and the jam underneath was perfect. None of us ever got food poisoning.
I've actually got a similar vacuum sealer to that one, and what I primarily use it for is storing my extra coffee beans XD I like to try out different coffees, and, in order to keep the extra as fresh as I can, I stash it in jars and vacuum seal them. Yes, I know. It is very extra, but it works pretty well!
Besides being an ice cube tray, what can the silicone toblerone useful for that a cooling rack couldn’t do better? Also: Others have said it already but in case you need someone else.. VACUUM SEALING FOOD IN JARS WILL NOT RENDER IT SHELF STABLE ON ITS OWN. We use the sealer on dried spices, rice, etc. (things that are shelf stable already but an air free environment will make them last longer)
I usually see the jar sealer used to keep dry goods fresh. Like when you purchase a larger package of flour, some goes in the canister and the extra goes into a sealed jar where it will keep fresh until you are ready to use it.
NEVER...No, you should not cut a Silpat or any Silicon mat; it is not designed to be cut on and doing so could damage the mat by releasing the fiberglass fibers embedded within the silicone, potentially contaminating your food.
Some thoughts for your re-design of the veggie chopper. I have used several ones of a similar design and i have found after a few uses small bits of plastic come off of the piece in the lid that presses the veg down through the blades. I think it would be great for your version to use a metal piece for this part to avoid this problem of microplastic getting into the food.
The stasher, I have some larger ones. I keep chopped onions in one and chopped peppers in the other in the freezer. Chop a lot when you need one and save some time later. Works great!
That second clear plastic part you took off the cutting tool is supposed to hold the pusher part, then the whole thing slides down over the outside of the main bit that has the blade. I have a very similarly designed thing.
Agree with everyone about the sealer. But that fryer jug is terrifying, especially on a gas hob, and with a handle that will strip your skin off if you try to re-position it while hot. The whole time it was being used in the video, my brain was saying no,no, no, no, no!
as handy as that filter is for the oil gadget, I think I'd rather stick with my electric one, I just have visions of a bit dripping over the side, touching the flame and the whole thing going up
love seeing all of these, particularly impressed by the frying pot! Was inspired by your other videos to get an affordable airfryer and just try out a whole bunch of things, thanks Barry, it's definitely going to improve our christmas dinners!
I used that exact thing for quite a while and it started to smell and get sticky after use. Granted, it worked for several months before I had to throw it out. I do prefer the grill pan that I can put in the dishwasher.
The story of the stink in your friend's wall reminds me of something that happened in secondary school (back in 2003). Like all "good" schools in the UK, it had a temporary permanent classroom (they are still there even though the school closed in 2015). Someone had kicked a hole in the wall, and people picked at it and got bigger. One day, we came to school, and the hole was sealed up. The next day, being in that classroom was unbearable from the smell of rotten fish. Someone had stuffed a fish in the wall before it was plastered over.
Come on Barry !!! My old pickup is sooooo close to 100000 miles and you are soooooooo close to the massive number of sub riders . I wish all the new subscribers could understand and appreciate the journey. The more, the merrier.
I love my mason jar sealer. I made soup mixes as Christmas gifts and it was fabulous at sealing them. I also used it to seal some 1/2 gallon jars of lentils for use throughout the year. Dal anyone? And just so no one worries, everything in the soup mix is freeze dried, dehydrated or shelf stable. I sealed them so they would last longer and the freeze dried items wouldn't be affected by any moisture in the air.
The method you mentioned for sealing a jar is only really used in America. Hot jam into a hot sterilized jar, and it will make its own seal as it cools down. Will last years.
Looking for a cake cookie recipe, not a cake box turn into cookie recipe, at Christmas time mom would make thses cookies, they were super tall , but thick and soft , almost like a brownie texture, but crispy on the outside like sugar that's baked .. any clue what I'm talking about. I've gone through her recipe cards and can't find anything that looks like it would work
Hi Barry, do you remember the face masks you wear around the head with a strip of sponge across the forehead? I turn it upside down so the front top lays across your clavicles, and the elastic is behind your neck. Then I cut up onions with little or no tears. Hope you try it and find it useful. Best wishes Diana. XX
The potato chipper gadget does the outer clear plastic section clip between the lid and the part that pushes the food to be chopped to guard fingers away from the blades ?
I’m sure it’s been said but vacuum sealing and canning are two different things. That do not cross over. They both have their uses. But if you try to store that jam long-term only using vacuum seal you could probably poison yourself because no sterilization happen.
That frying pot would be great for camping...you could just boil water in it and do your veggies, boiled eggs, noodles, pasta etc and not worry about pouring hot water out onto grass / your feet!
By the way, you have the new AI translation thingy enabled. The title of the video became "YT EDIT Utensílios de cozinha ft o tapete triangular". It basically translates to "YT EDIT kitchen utensils ft. the triangle mat/rug".
Barry please please try making biltong and droëwors in an air fryer, I hope you do remember what that is *wink* I’ve been trying it’s coming differently every time either it’s too dry or it’s still damp in the center, I can’t seem to find the balance, my air fryer is a defy the settings are automatically set am able to change the time only not the temperature! Please test it out it’s a wonderful snack!!
That fryer jug is like a miniature version of a turkey-fryer they use (and burn themselves frequently with) across the pond, and my thought of a deep-fried poisson (a very small chicken) comes to mind....... :P
When using the mason jar yhing, you need tonwipe the rim of the jar. It could be dangerous for it to be sealed with stuff on the rim. It could cause bacteria to build up.
Could you please try hard boiled egg in the duck press, just don't press too hard? It'd be cute. I have a square egg press and so, having used that, I'm pretty sure the duck would work..
Try and find yourself a fire mat so you can be protected. I have one, and when frying, i have it right beside whatever I'm frying. It just makes you feel safer. I think i bought mine on Temu? I've got one of those Mason jar sealers. It works like a hot dam. I only use it for when a jar of food has been opened and needs to be re sealed.
The fishy discussion made me remember an old Sharticle from the early days of Barshens where a shopowner had a fish stuffed through his letterbox if memory serves.
I work at TJ Maxx and that assessment of "random things you see once and then never again" is pretty spot on. Also for some reason we don't seal any of our items under certain price ranges so customers just...rifle through boxes and we can't do much about it.
I've got one of them fryer jug thing I love it i feel safe with it at 1st I didn't feel safe with it but after a couple go's with it yip and to drain it i just put it on a small plate and let it drain on that
Are you trying to kill your viewers now? Vacuum sealing food is NOT "preserving" it. It is NOT "an alternative" to sterilizing and canning. I would urge you to re-edit this video to reflect this. The chopping box has the outer box for a reason - I believe it's used to slide the food being chopped through the blades, giving you the stability you are looking for, and an additional block keeping you hands away from the blades. Good on you for your (basic) understanding of Archimedes' principle of displacement with the fryer, something hundreds of Americans forget when deep frying turkeys on Thanksgiving.
Put the side of the duck that doesn't move on first. Fill. Push othe piece in to compress contents. I have similar to make shower/bath steamer thingies.
The potato chip/wedges slicer, I've got one like it, however the bottom pot and the lid both look the same, with the handle attached to the lid. It's hard to explain but the blade is covered 100% at all times and it's just a much better design than the one you had. You couldn't get your fingers in the way of the blade no matter how much you may try to. Sadly there doesn't seem to be any branding on it for me to share it with you.
11:20 All of these chip makers, when it says you have to "do it fast", it means don't press, rather slap on top of it. They usually have a hinge though...
That "Box slicer" seems very dangerous. There definitely are some better options and safer available. Not sure I really seen any of the gadgets I would even think about using or getting. I still like the water bath method of sealing the jars, that way I now it's all sterile as well as sealed, but it would be handy for resealing a jar after you have opened it for regular use instead of storage.
Barry needs to speak clearly about "canning"! If that was a bunch of jams, they would not be shelf stable....they would have to be refrigerated! He is not really doing canning or preserving! It would be fine for shelf stable foods, like flour sugar rice...but could kill someone if it were say fruit/vegetables! I hope he doesn't misinform someone and kill them!
I worry about sealer info. Barry, please, please, please don't give out dangerous information. I can not believe you would intentionally try to kill your fans. As has been stated, canning is so much more than just sealing the jar!!! Do your research, man.
i would argue if you do jam for al iving the boiling is faster (and safer cause you sterelise the jars) cause you can submerge badges. as a hobbyist its way more usefull
You are correct. In fact, you should store your jars without the bands in case the seal fails. If the band is on the jar, it can form a "false seal" even though it's unsafe to consume. The sealer here is NOT a replacement for canning, though. It will keep dry goods and refrigerated items fresh longer, but it's not the same as waterbath or pressure canning.
More Kitchen gadget testing videos on this playlist ua-cam.com/play/PLfItiEY3o1mua5cnCEz2ssWLQbS6ZiSIq.html
If you want to get any of the gadgets heres some links (affiliate)
Electronic Mason Jar Sealer amzn.to/406byat
Pyramid Pan Mat amzn.to/4giJI00
Stasher Silicone storage bag amzn.to/4fjKkkY
Rhubarb Duck Mould amzn.to/4iDkECA
Dartington Chopbox amzn.to/4gBnc2q
Deep fat frying pot amzn.to/3P2scRC
Barry, if you are worried about cutting your fingers, invest in some butchers gloves. - Made of chain mail/mesh to protect your delicate skin when boning meat or using 'chopper' gadgets. Oh and they look quiet cool too. Sometimes know as safety gloves.
@@neilthehermit4655 Yeah, good call, I do have some anti-cut gloves too but I didn't think i'd be needing them for that bit of kit!
You could use the pyramid mat to make your own chocolate chips for cookies. :D
@@mrbarrylewis It has been screamed in the comments multiple times, but just for safety's sake I'm going to say this directly on one of your comments: NEVER UNDER ANY CIRCUMSTANCE use that jar sealer as a substitute for a boiling water bath or pressure canner. Thinking that the only thing those processes do is sealing the jar is a common but dangerous mistake that first time canners make. Boiling with or without pressure (and follow your recipe to the letter on which one to use and how long) doesn't just seal the jar, it pasteurizes the food which is critical to the long term safety of said food. Otherwise... Well... Botulism is a nasty way to go, and even if you survive it may leave you wishing you hadn't for the rest of your life. You DO NOT play around with botulism. That jar sealer is exclusively for sealing dry goods like pasta or dry beans in order to stretch out their shelf life, NOT canned goods intended to be shelf stable.
I love your videos and channel 🤩🤩💘❤️
Whatever you do don't use that mason jar sealer for anything you intend to be shelf-stable... This is NOT a canner and will not properly sterilize the jar and its contents. This thing could kill you if you use it improperly.
The canning process isn't about making a seal, that's just part of the equation. The canning process sterilizes the jar, its contents AND fixes the seal on the can. It's also deeply important to use proper canning recipes to ensure safety as a minimum acid content must be achieved in the canned goods for standard water bath canning.
Don't die of botulism, folks.
Unless you're Ashens who's immune to botulism
@@MrTrolololol101 - Or take a trip with Steve1989 to 'Botulism City'.
I have the t-shirt.
Thank you! I was coming here to say this. Canning is a science and this is for dry goods and herbs you open and want to last longer.
Also, please clean the jar rim 😂😂😂
I was yelling at the video and it was driving my bf nuts. I was waiting for the jars thermal shock too 😬
As someone who cans regularly I hate these things! Beginner canners will think that it is an alternative and make themselves or family very very ill. These should be banned.
While this wouldn't work for Jams and other wet items, I could see this working if you were to can dry ingredients to keep them shelf stable for the long hall if it does take out air. Things like dry pasta, flour, grits, or even dried fruit and nuts. I would still sterilize the jars the same way I would normally do, but let them dry completely, put my dry ingredients into it and use this to seal it since the wet process might add extra moisture that could mess with the items.
Just a reminder - please, please, please don’t use the jar sealer in lieu of traditional jar sealing methods for canning, especially for products that require boiling or pressure cooking. Those methods are not just sealing the lid, but also killing any bacteria within the jar or the contents of the jar itself to ensure appropriate preservation.
Also, due to the adhesive on Mason-type jars, reusing the lid in that manner will likely make this process increasingly less effective over time. I would recommend it for leftovers and you could probably use it for some cheeky dry storage, but it’s definitely not a substitute for boiling or pressure cooking in canning. Botulism is dangerous games with very dangerous prizes lol
Sealing a jar with a vacuum is not the same as 'canning' a jar which is what you described, boiling the jars. In canning the heat pasteurizes the contents *and* seals the jar so that it preserves the contents. In your jar sealer any contained germs are still in there
I came to say the same thing, I feel like these things are a little dangerous because some people are gonna assume they're sealing it for a long time just like when you're canning...
Might be done for sealing dry goods that you wouldn't boil, maybe?
It's good for dry Herbs 🌿
That may or may not be legal in your area.
Mason Jars per harvest is a recognised weight measurement
Within the community 🌿
Barry please read the instructions on the side of the box for the chop box! When I watch these videos I sometimes wonder how you still have all your fingers
Specifically: The outer box that you discarded is meant to be used as a guide to make sure you're lined up and your fingers get nowhere near the blade, Barry.
I thought this too so much i commented
came here to say this
VACUUM SEALING DOES NOT REPLACE BOILING WATER SEALING. Everyone repeat this until it is fully embedded in your subconscious for a happier life.
When you do the traditional boiling water canning for jam, you're doing THREE things:
1. Making the jam the hottest it can get without a pressure canner (boiling).
2. HOLDING it at that temperature for long enough to kill bacteria.
3. Driving the air out of the jar while it's boiling hot.
After the specified boiling time, the jam is basically sterile and stays in that air-free environment while the jar cools. At the same time, atmospheric pressure against the lid seals it to the jar mouth (the brown staff at the edge of the lid is a food-safe sealing compound that activates at boiling temperatures).
It takes ALL of these to make the resulting jar shelf stable. The jam in this video was never in an air-free environment and is no safer than had it been put in a jar with a regular lid. It'll be fine in the fridge for a few weeks, but IT IS NOT SAFE to store at room temperature.
Vacuum sealing in jars is only for making air-free environments for things that are already safe to store at room temperature, like cereals, grains, cookies (biscuits), chips (crisps), and so forth. It is never a replacement for boiling water preservation. It is excellent at keeping moisture out of the jars to protect those things, but that's as far as it goes.
Thank you, I came here to say this. It's incredibly important that this device isn't misrepresented as a way to preserve foods
Is the chip pan used more for camping? It seems small to use often
Spot on. When I make jam, I warm the jars first so they won't crack when you pour the hot jam into them. As they cool, the jars seal - you can hear them "pop". I then submerge them in a large pot and boil them for the required time to kill off any nasties. That said my mother made a lot of jam as my brother had an allotment. She only used the wax disks and cellophane covers. It would store for about 2 years. It did have some mould on the top but you scooped that out and the jam underneath was perfect. None of us ever got food poisoning.
@@louiselill1528 people do live alone, you know…
I've actually got a similar vacuum sealer to that one, and what I primarily use it for is storing my extra coffee beans XD I like to try out different coffees, and, in order to keep the extra as fresh as I can, I stash it in jars and vacuum seal them. Yes, I know. It is very extra, but it works pretty well!
Needed this right now. It's basically therapeutic at some points of the week.
Besides being an ice cube tray, what can the silicone toblerone useful for that a cooling rack couldn’t do better?
Also: Others have said it already but in case you need someone else.. VACUUM SEALING FOOD IN JARS WILL NOT RENDER IT SHELF STABLE ON ITS OWN. We use the sealer on dried spices, rice, etc. (things that are shelf stable already but an air free environment will make them last longer)
Cleaning Stasher bags is absolutely horrendous, even with a dishwasher.
You beat me to it. I have mine away as was more trouble than it was worth.
I usually see the jar sealer used to keep dry goods fresh. Like when you purchase a larger package of flour, some goes in the canister and the extra goes into a sealed jar where it will keep fresh until you are ready to use it.
nice!
If you form rice, you need to far, far over full it and then press it into the shape. Otherwise it falls apart, as you demonstrated.
It wasn't a very gummy rice either
@mrbarrylewis that makes sense too.
@@mrbarrylewis But I think you should have pressed down the shaped part of the mold at least somewhat to compress the rice.
Short grain rice works better. It's basically an onigiri maker so sushi rice is perfect.
NEVER...No, you should not cut a Silpat or any Silicon mat; it is not designed to be cut on and doing so could damage the mat by releasing the fiberglass fibers embedded within the silicone, potentially contaminating your food.
It wasn't a Silpat though.
Some thoughts for your re-design of the veggie chopper. I have used several ones of a similar design and i have found after a few uses small bits of plastic come off of the piece in the lid that presses the veg down through the blades.
I think it would be great for your version to use a metal piece for this part to avoid this problem of microplastic getting into the food.
The stasher, I have some larger ones. I keep chopped onions in one and chopped peppers in the other in the freezer. Chop a lot when you need one and save some time later. Works great!
That second clear plastic part you took off the cutting tool is supposed to hold the pusher part, then the whole thing slides down over the outside of the main bit that has the blade. I have a very similarly designed thing.
That makes so much sense. Another case of Barry not completely reading the instructions.
😂 100% i slapped my forhead so many times. Come on barry. @@ozfroggirl9221
I have the jar sealer- I love it! I've put powdered sugar in it, freeze dried fruits, etc. It's wonderful!
Agree with everyone about the sealer. But that fryer jug is terrifying, especially on a gas hob, and with a handle that will strip your skin off if you try to re-position it while hot. The whole time it was being used in the video, my brain was saying no,no, no, no, no!
I’ve just been down the middle aisle of Lidl and seen some crazy Christmas kitchen gadget gifts. Seems to be so many around this year!
awesome, anything interesting?
as handy as that filter is for the oil gadget, I think I'd rather stick with my electric one, I just have visions of a bit dripping over the side, touching the flame and the whole thing going up
sounds sensible!
Bloody hell, Paul Bearer - That's a throwback 😂
love seeing all of these, particularly impressed by the frying pot! Was inspired by your other videos to get an affordable airfryer and just try out a whole bunch of things, thanks Barry, it's definitely going to improve our christmas dinners!
The Silicone mat with the Pyramids is just a modern take on a grill pan, nothing new really,
Yeah, I liked the versatility of it though
I used that exact thing for quite a while and it started to smell and get sticky after use. Granted, it worked for several months before I had to throw it out. I do prefer the grill pan that I can put in the dishwasher.
I've been using the silicon pyramid mats for years, great for getting crispy roast potatoes.
Could we have a follow up video on preserving jams/chutneys? Would love to see this as a learning moment 🖤
Paul Bearer mention, love it
The story of the stink in your friend's wall reminds me of something that happened in secondary school (back in 2003).
Like all "good" schools in the UK, it had a temporary permanent classroom (they are still there even though the school closed in 2015). Someone had kicked a hole in the wall, and people picked at it and got bigger. One day, we came to school, and the hole was sealed up. The next day, being in that classroom was unbearable from the smell of rotten fish. Someone had stuffed a fish in the wall before it was plastered over.
3.35 😂😂 that look! You know what we're thinking and yiu thought it too
Come on Barry !!! My old pickup is sooooo close to 100000 miles and you are soooooooo close to the massive number of sub riders . I wish all the new subscribers could understand and appreciate the journey. The more, the merrier.
I love my mason jar sealer. I made soup mixes as Christmas gifts and it was fabulous at sealing them. I also used it to seal some 1/2 gallon jars of lentils for use throughout the year. Dal anyone? And just so no one worries, everything in the soup mix is freeze dried, dehydrated or shelf stable. I sealed them so they would last longer and the freeze dried items wouldn't be affected by any moisture in the air.
I use one of the pyramid mats, cut to size, under my lap top. It allows air flow to happen and easy to transport.
Such a fun and great selection of gadgets! :) Loved it to bits! :)
I've made jam and pickles and sealing was never an issue. It seals on its own as it cools.
I'd be interested to know how the silicone tray compares with a broiler pan, or just a normal cookie sheet.
Loved the silicon Mat, a brilliant design & thanks for sharing Barry 😊👍🎅🎄
That duck looks cute
The method you mentioned for sealing a jar is only really used in America. Hot jam into a hot sterilized jar, and it will make its own seal as it cools down. Will last years.
A tip for cleaning cooking oil. Two tablespoons of cornflour cooked until it gets into a ball. Then dispose og. Left with clean oil.
Looking for a cake cookie recipe, not a cake box turn into cookie recipe, at Christmas time mom would make thses cookies, they were super tall , but thick and soft , almost like a brownie texture, but crispy on the outside like sugar that's baked .. any clue what I'm talking about. I've gone through her recipe cards and can't find anything that looks like it would work
Hi Barry, do you remember the face masks you wear around the head with a strip of sponge across the forehead? I turn it upside down so the front top lays across your clavicles, and the elastic is behind your neck. Then I cut up onions with little or no tears. Hope you try it and find it useful. Best wishes Diana. XX
Really needed this right now! Bravo😊😊😊😊
Yay I love kitchen gadgets! 🥳🎄❤💚
Oh, love that silicon mat!
The potato chipper gadget does the outer clear plastic section clip between the lid and the part that pushes the food to be chopped to guard fingers away from the blades ?
I’m sure it’s been said but vacuum sealing and canning are two different things. That do not cross over. They both have their uses. But if you try to store that jam long-term only using vacuum seal you could probably poison yourself because no sterilization happen.
Nothing is safe when Barry's got a hold of it.
Use a sushi rice (rice that is a bit sticky) if you want to mold them. They will hold it shape perfectly
Amazing work as always Barry 😊😊❤❤❤
That frying pot would be great for camping...you could just boil water in it and do your veggies, boiled eggs, noodles, pasta etc and not worry about pouring hot water out onto grass / your feet!
The jar sealer is for dry good not stuff that need to be boiled to seal. Boiling it does more that seal it. It’s for pastoring and sanitation.
Yay more gadgets to watch Barry test!
Cook some Japanese rice in yellow-dyed water.
Use that in the duck mould.
When you were listing things to mold with the duck I thought you were going to say snowballs!
By the way, you have the new AI translation thingy enabled.
The title of the video became "YT EDIT Utensílios de cozinha ft o tapete triangular".
It basically translates to "YT EDIT kitchen utensils ft. the triangle mat/rug".
Can you update us how much work it took to get the sheets of silicone clean again?
Just a decent soak in hot soapy water sorted it out :)
Barry please please try making biltong and droëwors in an air fryer, I hope you do remember what that is *wink* I’ve been trying it’s coming differently every time either it’s too dry or it’s still damp in the center, I can’t seem to find the balance, my air fryer is a defy the settings are automatically set am able to change the time only not the temperature! Please test it out it’s a wonderful snack!!
That fryer jug is like a miniature version of a turkey-fryer they use (and burn themselves frequently with) across the pond, and my thought of a deep-fried poisson (a very small chicken) comes to mind....... :P
Thanks for the video Barry
When using the mason jar yhing, you need tonwipe the rim of the jar. It could be dangerous for it to be sealed with stuff on the rim. It could cause bacteria to build up.
Could you please try hard boiled egg in the duck press, just don't press too hard? It'd be cute. I have a square egg press and so, having used that, I'm pretty sure the duck would work..
Try and find yourself a fire mat so you can be protected. I have one, and when frying, i have it right beside whatever I'm frying. It just makes you feel safer. I think i bought mine on Temu? I've got one of those Mason jar sealers. It works like a hot dam. I only use it for when a jar of food has been opened and needs to be re sealed.
I want the chopper for when I make myself air-fried potato wedges... I HATE trying to cut the potatoes into even wedges!!
We need a Barshens Kitchen Gadgets video sequel. Ashens did the Starwars special years ago.
TJ Maxx and Marshalls in the US and Winners in Canada
The fishy discussion made me remember an old Sharticle from the early days of Barshens where a shopowner had a fish stuffed through his letterbox if memory serves.
You got me with the punny sniffle lol.
love the demure, "Bayaya"
Feels like forever since we had a Seal "baya".... I missed them...
I work at TJ Maxx and that assessment of "random things you see once and then never again" is pretty spot on. Also for some reason we don't seal any of our items under certain price ranges so customers just...rifle through boxes and we can't do much about it.
I've got one of them fryer jug thing I love it i feel safe with it at 1st I didn't feel safe with it but after a couple go's with it yip and to drain it i just put it on a small plate and let it drain on that
I chocked on my water when he cut that silicon sheet
Hands up if you’ve only ever seen that duck gadget make snow ducks and had no idea it was a food gadget 😂
Hey Barry! Dani here! Main accaount faulty! Thanks For this
Nice one Dani :)
@mrbarrylewis thanks! Will comment on My regular as soon as i can
Are you trying to kill your viewers now? Vacuum sealing food is NOT "preserving" it. It is NOT "an alternative" to sterilizing and canning. I would urge you to re-edit this video to reflect this. The chopping box has the outer box for a reason - I believe it's used to slide the food being chopped through the blades, giving you the stability you are looking for, and an additional block keeping you hands away from the blades. Good on you for your (basic) understanding of Archimedes' principle of displacement with the fryer, something hundreds of Americans forget when deep frying turkeys on Thanksgiving.
Put the side of the duck that doesn't move on first. Fill. Push othe piece in to compress contents. I have similar to make shower/bath steamer thingies.
TJ Max is a store chain here in the US
I would only use the sealer for dry goods, the water bath and pressure canning needs to be done for food safety reasons
For anyone trying the oil at home 175c-190c is an ideal range
The potato chip/wedges slicer, I've got one like it, however the bottom pot and the lid both look the same, with the handle attached to the lid. It's hard to explain but the blade is covered 100% at all times and it's just a much better design than the one you had. You couldn't get your fingers in the way of the blade no matter how much you may try to. Sadly there doesn't seem to be any branding on it for me to share it with you.
11:20 All of these chip makers, when it says you have to "do it fast", it means don't press, rather slap on top of it. They usually have a hinge though...
Rice duck probably better with sticky rice 🦆❤
That "Box slicer" seems very dangerous. There definitely are some better options and safer available. Not sure I really seen any of the gadgets I would even think about using or getting. I still like the water bath method of sealing the jars, that way I now it's all sterile as well as sealed, but it would be handy for resealing a jar after you have opened it for regular use instead of storage.
The silicone pads with sausages on...just use a wire cooling rack.
Barry needs to speak clearly about "canning"! If that was a bunch of jams, they would not be shelf stable....they would have to be refrigerated! He is not really doing canning or preserving! It would be fine for shelf stable foods, like flour sugar rice...but could kill someone if it were say fruit/vegetables! I hope he doesn't misinform someone and kill them!
Barry what do you do with the leftover oil in that fryer or in Tuck?
Ooof, careful messing around with sealers like that.
You're supposed to make sure the rim of the jar is clean before using the sealer.
I worry about sealer info. Barry, please, please, please don't give out dangerous information. I can not believe you would intentionally try to kill your fans. As has been stated, canning is so much more than just sealing the jar!!! Do your research, man.
Wonder if that little fryer pot would work over a fire. Little camper deep fryer
Good stuff
i would argue if you do jam for al iving the boiling is faster (and safer cause you sterelise the jars) cause you can submerge badges. as a hobbyist its way more usefull
having made jam for years, i just jar it when the jam is HOT........... as it cools it self seals and pulls a vacuum as it cools
Those mats are a pain to clean if you don't have a dish washer xx
Has Barry finally gone QUACKERS?
The ‘fish in car’ movie you were referring to was “Grumpy Old Men”.
When canning,you don't tighten the screw on lid. You actually don't need it.
You are correct. In fact, you should store your jars without the bands in case the seal fails. If the band is on the jar, it can form a "false seal" even though it's unsafe to consume.
The sealer here is NOT a replacement for canning, though. It will keep dry goods and refrigerated items fresh longer, but it's not the same as waterbath or pressure canning.
6:37 did you just say Pilav here?😂 Thats what we call cooked rice😊
Jar sealer The best 🥃
I think sushi rice would have worked better with your duck mold.
Maybe the duck mold is to make mochis?