Reviewing Japanese Kitchen Gadgets | Sorted Food
Вставка
- Опубліковано 20 тра 2024
- It's time to blow some minds by having our normals, Mike and Baz, review some Japanese Kitchen Gadgets!
Time to CANCEL your boring dinners!
It's easier than you think to cook up banging recipes... Click here to try Sidekick FREE for 30 days: bit.ly/3tfFgsR
The awesome benefits of the Sidekick app:
- Unlock your kitchen confidence to discover awesome new ingredients and dishes
- Reduce the stress of deciding what to cook EVERY day
- Grocery shopping made simple, with an automatically-generated list
- Cook more sustainably & reduce your food waste
Find the perfect Sorted Food gift for your loved ones this Christmas: store.sortedfood.com/ - Навчання та стиль
Ok but Jamie’s A5-A1 Joke was quite hilarious 😆
It was Great!
agreed!
I got many miles out of it.
Got a good guffaw out of me. 😆
I think you mean "A+".
The general excitement when they discover the "net" cutting feature, was fantastic
I would like to see if the potato net separates when deep fried. super thin hash brown.
It does seem like a great way to experiment with textures and frying but it also seems super thin so it won't take long, and I was also thinking lattices and oven dishes but I feel they'd need to be added late otherwise it would burn to a crisp@@robwilliams6753
@@robwilliams6753 Same! I was hoping they would fry it!
wasn't it!!! AS an Irishwoman I was thinking spud fishnets!!! made my week, that did! 🤣🤣🤣
Barryyyy!!!! Don't take this one home!!! We want all three of you to use this in a challenge!!
Ben forgot to mention that one of the reasons we do not eat as much eel anymore, is that eels have been overfished to a point where the European Ell is critically endangered.
Not just European eel either…
well there is a documentary on why as eels have a wierd breeding habit, that makes it impossible to breed in captivity
@@kimogkasper1 true- so people “farm” them by taking elvers (baby eels), shipping them around the world and feeding them up in captivity. So people often don’t realize just how many are taken from the wild, or have any idea of how many are left in the breeding population
also that eel travel acrooss the world to spawn in the middle of the sea@@averycheesypotato
I'm shocked Ben missed an opportunity to be preachy! 😅
I like how you've trained the boys to play along enthusiastically in these guessing games by rewarding them with snacks after each round.
For those of you relying on the subtitles: Ben is saying "tarekake," not "teriyaki." _Tare_ is the sauce, _tarekake_ is the tool.
Yeah, I was going to comment on it too. At first I thought he was just going hardcore on mispronunciation before I started actually listening to what he was saying.
Omg thank you for this comment I was so confused
Same! I was so confused. I thought I had mispronounced it for so long lol
There's also 'full' in the subtitles when it should be 'fault', earlier.
@@jeohist Yeah, though at least that one was something I think you could work out from context. I use captions because I have an auditory processing disorder, but I can hear (albeit with more loss of the upper end of my range than is normal for my age and some tinnitus, both due to working at a call center for most of a decade), so I'm used to transcription errors, especially from UA-cam automatic captions. Sorted's subtitles team are generally on the ball but I don't think I've ever seen a video that doesn't have a minor error like that one.
Barry may be the Sous Chef, but Mike is the one casually creating his ‘stained glass fried chicken’.
Mike there are millions who got the joke thanks to the top gear guys and you already have foodies watching you.
Not a huge top gear fan,seen a few episodes, but I recognize the A5 from other wagyu shows on the UA-cams, and I've been down Wikipedia rabbit holes about ring roads around cities, heard about the London Ring roads and that made me read up on the highways of the United Kingdom. You know how it is, you open on Wikipedia tab, then another and another.
i want him to do do it in a video.
I have that exact Japanese fryer, and let me tell you it is AMAZING! It's also used for karaage which is traditionally double fried, because it's so easy to take a batch out and let it sit and drain on the rack, then put it right back in, no drips all over the stove or counter, no extra drying rack. I love it and double fry basically everything now. 😅 10/10 I highly recommend!
Where did you get yours? 😊
would love to know if you have a link to yours! I saw a lot of different options/brands
If you wouldn’t mind sharing the name, I’d appreciate it!
Looks great, I might have bought some as Christmas gifts if I’d known sooner 😅
Just search 'japanese fryer pot'. Just got one lol
Yes, I would love to check one out for myself too. I’ve tried the hard way and it’s just so messy.
That sesame grinder for £9 is crazy! You can get one in Japan at the 100¥ store, and in Hong Kong you can get them at the 12 dollar shop (~£1, our equivalent to the 100¥ store)
Lmao I was thinking the same thing, I was horrified at the price
IKR! This is the comment I've been looking for!
The cost of importing
Agree. They upsale that for sure
For reference, ¥100 is about 55p, 1/18th the cost of it in the UK.
I feel like Mike said the last one was "great" several times looking for someone to acknowledge the "grate" joke, but no takers. lol I got it, Mike. I got it. 😄
That and his “you crank that” joke also deserved much more appreciation 😂
@@codabear8507i thought the same w the crank that deserving more laughs
Mike went from trying to eat healthy to "I can make fried chicken with this" real quick.
I love that Mike's brain works in association of how anything could be used for fried chicken.
Eels taste great but European eels are critically endangered - declining by 65% in the UK and 95% worldwide since 1980. Eating things like glass eels/elvers is particularly problematic as you can be eating thousands at a sitting. Farming eels is one way to alleviate pressure on wild stocks. PS Though I love eel, I agree with Mike, jellied eels give me the shivers - its that savoury jelly/aspic thing I just can't handle.
US eels are struggling too. Need more eel farms i guess? 🤷♂️ idk but they definitely need help
Was looking for this comment. Important information.
Farming eels is problematic still, as you need young glass eels from the wild to raise them into fully grown eels. Farmers are currently unable to make them reproduce in captivity.
According to Seafoodwatch, eel is among the worst choices when it comes to environment and sustainability. Don't eat eel.
@@klte1 Very much agree. The breeding & life cycle of eels was a mystery for a long time...& probably not yet fully understood.
I haven't had eel in a long time, but there is a school of thought that if you keep something economically viable, then people will save it. Cows are never going extinct as they say. You're seeing it with some endangered species like ethical sturgeon farms, conch & giant clam breading farms...etc. Eels have such a convoluted & mysterious life cycle that ethical farming is a difficult prospect though.
@@klte1 oh, that's sad :(
As for the tempura frying pot, you can also get a Japanese style wok with a half circular rack that fits on one side of the wok. You fry your tempura items and place them on the rack and they drain directly back into the oil. This is what my sister uses.
The main thing about the gadget called "Unagi tarekake" is to pour the sauce evenly over the rice underneath, not the eel.
(Sorry if the translation is wrong 🥲)
yea i kinda remeber they use a brush to glaze the eel
Also drizzle, the key word is drizzle! Not pour. I do hope they do a follow-up where they have somebody who knows how to use it show off what you can do with it cuz it's pretty nice what you can do plating wise with that thing.
The fryer is actually a really handy gadget. Plus makes sense with its design. The thermometer is also great for knowing the temp of the oil as electric ones can be hit and miss by a few degrees.
If there's a larger one, I could see using it for fried chicken. It could conquer the US.
Bought one as soon as I heard the price. There are ones bigger than the one they showcased, at just under $50USD. I'm going to see how it does with fried chicken.
@KenS1267 Let us know. I want one too.
but can you imagine a much bigger dome, where you put the tempura on the OTHER side and close the dome to speed up the cooking underneath and keeping more stuff on top, sigh!
Does anyone have a brand name or model of that pan? Helps to look it up, as I want to try and find one.
I want to see Mike make a giant lattice french fry! (lowered into the fryer accordion-fold-style)
That’s would be incredible
Came to the comments specifically to see if anyone else was thinking this!😋
I was thinking of a fried potato lattice wrap similar to the lattice puff pastry on some beef wellingtons.
@@SortedFoodI really hope we get to see more of that slicer in future battles. It's such a cool piece of kit, it'd be a such shame for you to Pass It On after filming this episode.
Makes me wonder, what _do_ you do with all those gadgets you review? Occasionally, one of the guys says something about taking one home, does that really happen?
Potato lattice meat ball or burger
Baz and Mike reaction when realizing the gadget can do vegetable net is just precious
I want to see them do some kind of challenge with the Tsuma Taro slicer. That thing is INCREDIBLE and I want to see more of it. :D
That looks fun!
Loved Ben's "Ooh, they're on the right track" eyebrow flicker when Jamie threw out the frying knowledge for the 3rd gadget... And then the facepalm for Mike when he took that information and went to fondue. 🤣
There is something we call Fondue Chinoise here in Switzerland. Maybe that's how he got that idea? Because it's basically hot-pot. Which also exist in Japan (Shabushabu for example).
Fondue is a general word now that includes styles with tempura. So he wasn't actually wrong.
I wanna see Mike use the last gadget with squash/courgette and create a 100 layer Moussaka 😁
That's what I was thinking of. A butternut squash would create some really good layers.
Aubergine. Imagine the parmesan dish with that, or the ratatouille!
I was thinking a light glassy slaw with horseradish root and carrot, rice wine vinegar dressing. And then Gamaliel with the first device.
The tempura fryer looks brilliant and I was searching for one before that segment was even over. Deep frying is something I'm kind of intimidated by but having a little lip around it like that seems like a great way to keep the splatter contained. Plus it seems like a nice small size, and the drainer lid is clever. Love it!
Only thing I wonder, I haven't gone back and loocked again, but was there an easy way too pour out the used oil? If so, this is a 10/10 item.
Some of the ones I've found for sale have a little pour spout on the rim for that, so just keep an eye out for that feature and you're set!
@@Brainspoil when you take the lid off there is no lip so would be easy enough to pour out if you are careful but as the other person said they also make some of them with a little drain on the lip.
I am the single person laughing at the A1, A5 joke. Thanks Jamie!
That eel tare pourer is usually used to evenly distribute the tare over the eel and rice together. That way, you don't get soaking wet rice, just enough sauce. Also very commonly used in tempura shops when you buy a tempura rice bowl.
That pourer's main purpose is to take money from you.
I can't wait to see them using the jiggy jiggy slicer in a battle.
I wanted them to fry that potato ladder thing so bad!
God, look at that focus pull at 14:33. I'm fairly confident you don't stage any of your amazing content like this, so that's amazing. Autofocus or not, that's an experienced videographer who really knows what they're doing!
Amazing video as always!
Well spotted!
Would be wonderful to see an episode where you use these gadgets.
The last looked almost too perfect for a strange edition to a Wellington (the lace work etc)
i wanted to see them put the potato net into the fryer!
The fryer is so impressive! Got to look it up online to see if I can find it. Great video today!
If you find it let me know!!
It's so good!
Hint a certain company with the name of a large river sells them. That's where I got mine.
@@errantnightao3 Amazon has it!
@@Getpojkecan you give us the ASIN?
Omg. Thank you! I needed another gift idea for my wife. The Japanese frying pot is perfect. We’ve been taking about replacing our older current fry pot. And her eyes lit up when she saw it as she had years of her childhood in Japan on a US Air Base.
Onto a winner! And of all the gadgets reviewed, that was the best value for money, in my opinion.
I wonder how good the daikon sheets would be for a lasange or something similar if you can't eat pasta. Maybe better veg for it but those sheets looked ideal in terms of size and shape.
in my head. after that the potatoes for Poppie's 24 hour potatoes
You should be able too do it with either eggplant or zuccini, so it would be great for a veggi lasanga. Also if you got smaller containers that you are making the lasanga in, you can layer it just like Barry did in a previous episode, with one single long sheet.
Yeah. There's a recipe I've used before from fitmencook for a lasagne that uses zucchini pumpkin and eggplant shaved on a mandolin as a replacement for pasta sheets. It's delicious.
I've had "ravioli" made from daikon sheets recently and they were sublime!
I worked at an high-end Japanese restaurant where we had to plane these sheets of daikon by hand. I worked there for two years and despite having generally excellent knife skills, my ability to make these sheets was mediocre at best. We never had a machine like this because hand made is considered the most luxurious. This was by far the most difficult knife skill to master at our restaurant (frankly the most difficult knife skill I've seen across all my culinary career).
That being said, this technique is intended to make sheets about 0.5 mm thick. As such the sheets are intended generally to be used for raw applications or other very gentle cooking methods. Using it for something like a lasagna would probably not work as the long cook time would disintegrate most veg.
There are other vegetable planing machines in the market though that produces thicker sheets that would absolutely work.
I’ve got a gadget you guys should try, can I post it to you? Helps me as a disabled person so I’m sure it would help many other people too.
Write an email to them I guess
For the netting, after cutting it dip it in ice water. Wash the starch off and you'll be solid.
The eel sauce pourer would also be god for general plate decorating.
I watch a Japanese cooking channel called usonsoba and I've seen people on there use them for lots of other things
I feel like it would also make for a great back scratcher.
With sunscreen applicator, perfect.@@Brainspoil
Of the four, the tempura fryer is the most useful to me, as in, I have a place and a use for it in my kitchen. That taro slicer, though, is by far the most impressive, and one of the coolest gadgets you guys have reviewed on this program. I almost want to buy one just so I could go out of my way to find a use for it.
Sounds great!
Mike and Barry's excitement over the tsuma taro slicer was priceless! Thought the tempura pan was great.
The tempura fryer could be great for sweet batters, too. +picturing desserts+ But I think the jiggle jiggle cutter is my favorite overall.
My wallet fears these videos
Lol! Yes! Like Williams Sonoma stores. My Kryptonite
That last one was satisfying to watch. Didn't know you could do that to a potato.
Potatoes can do anything!
The tempura fryer seemed much more generally useful. The tsura cutter was neat, but a bit niche.
Hahaha... Love how Barry subbed in for Jamie. These are such interesting gadgets though. I found myself reacting similar to Mike, Jamie and Barry while watching them work.
I'd definitely buy a portable hob to go on the coffee table if I had that fryer, seems ideal for a movie night.
20:00 oh, my. That jiggy-jiggy slicer is amazeballs. Wow.
The fryer pot is amazing, and cheap enough it is on my wish list. The daikon slicer looks like a blast and I'll have to think a while to even try and justify the cost but I'd love to play with it!
I want to see the tsuma taro slicer turn up in a gadget Pass It On or something. I'd love to see what the guys do with it.
The absolute wonder and glee Mike and Barry have at being able to 'net' a potato and daikon is adorable lol ♡ looking forward to seeing Mike make that potato-net fried chicken in a future battle 😉
I'm excited to see either the tempura fryer or the veg slicer show up in a cooking battle at some point.
As someone who is part Japanese and grew up in Hawaii, where there is a large Japanese population, this felt like a nostalgia video for me!
Love the idea of a gadget review for different countries! So much gadgets and customs to discover!!
Been rewatching all your videos all day waiting for a new one
Hope you’re loving your marathon of sorted!!
@@SortedFood It's the best Advent calendar yet!
Totally got the A1/A5 joke :) and I'm not even from the UK ! Wow, that last gadget was unbelievable! I understand the excitement of trying to cut different veggies with it!
I love how precisely specific these gadgets are
thank you guys so much for doing a video a day for the holidays they are always more stress than fun for me and having something to look forward to every day is great you guys are awesome
You’re awesome!!!
The 4 spout ladle, i just saw Japanese cooking video about giant Katsudon (breaded pork cutlet), and they used a multispout ladle to pour the sauce onto the pork Katsu. Funny how i just watched that on Saturday, and here it is on Sorted Food on a Sunday! ^-^
This was great! I want to see Kush or Ben use that last slicer and see what cheffy things they could do with it
As a side note: tempura batter should be thin and watery and kept cold to achieve a light,thin, cripsy coat.
The netting machine is used with daikon radish, it is used for sashimi boats as a decoration draped on the side to look like fish net.
Have you guys ever tried the Japanese powder (available from companies elsewhere nowadays) that you mix into your used, still warm oil and then let it sit to turn it into a jelly solid that is easier to dispose of?
I've seen it in Walmart, but I've never tried it myself. Sounds like a great product for the lads to talk about to me!
I tried it. It did solidify the oil, but it definitely didn’t come out in one clean piece as advertised. You go through it quickly, and it needs to be heated in the oil before being left to cool and set.
Not worth it for me, but might be good for others
(And needless to say, filter and reuse oil if you can before disposing of it)
@@averycheesypotato That is such useful information, thank you for chiming in.
I'm Canadian and I enjoyed the A5 - A1 joke
the most intriguing gadget imo would be the vegi slicer at the end of the video. thats something that will improve the apperace of your meal, ten fold! but the one i thought was just pure brilliance was the fryer! it fry's your food, keeps it contained within the sauce pan, a temperature gauge so there's no guessing when the heat is just right, and the drain lid not only lets the oil drip back into the pan but keeps the freshly fried food warm, brilliant!
Given how many gadgets the lads had reviewed, how much cooking has been done, and how many dilemmas faced in the SortedFood kitchen, i think its time the normals and chefs create/come up with their own crazy gadget. Would be fun to watch them prototype!
it could be great
That was good, would love to see you guys come to Japan and get a box full of 110yen items from Daiso and review! Awesome to see Mike get into the spirit with the kanpai too, though when eating you want to go with itadakimasu :)
ahhhhh we love the good ol' british motorway jokes
You guys have been saying "cheers" in Japanese before eating Japanese food. It should be "itadakimasu" which translates to "let's eat" or "Thanks for the food" it's sort of similar to bon appétit.
Just the music when the number 2 was shown told me everything I needed to know about what was coming. Love it
As someone who has lived in Ely my entire life I'd like to express my annoyance at the boys reaction to our lovely cities name. Love the videos though :)
Thought Mike would've had flashbacks to cutting himself on the veggie sheet slicer with that last gadget
The net feature reminds me of pastry wrapping I've seen on beef wellingtons before.....now I'm imagining potato netted beef wellington, yum!
That fryer, as I'm a single person household and never manage to convince myself to heat 2+ litres of oil. Maybe that fryer would make me start frying stuff, and it wasn't too expensive.
I love eating Japanese style eel dishes!! So cool to see a gadget related to it
It's so good!
It's just a shame that it is not very good for the eels since they are an endangered spieces..
@@SortedFoodIt's so bad! They are critically endangered, if not technically extinct. You're eating the last generation of eels. Please stop.
the unagi sauce pourer is use on top of the ris, so have a even distribution on the sauce not on the eel itself ^^'
First time I'm seeing the cutting machine, that's so cool!
For the sesame seed grinder, it seems like it is either defective or there is some kind of way to adjust it. I've used similar ones at restaurants and they made a nice ground powder and certainly no whole seeds.
Also, for the unagi sauce ladle, the sauce is usually made in a large container which is easier to ladle from rather than trying to fill a squeezy bottle with hot/warm sauce from. You don't want to deal with burns from spilling a hot sticky sauce.
You are the best. You make me smile everytime I watch you. Thank you xx
You can also distribute sesame seeds in a hygienic way from a small jar with holes on the top.
Would love to see the guys using the vegetable peeler in a battle!!
I fell in love w/ Japanese tempura veggies while in college -- when I got tired of pizza for dinner, I'd go to the Japanese restaurant just around the corner from my dorm to get a few veggies in. They were so delicately/lightly fried. Delicious! Good food, good memories.
Japanese here:
1. The sesame grinder is used for certain dishes only, and is kept in the spice cupboard at home for garnish - not at the table. You would always toast and cool the seeds first. It grinds them for scent, but also because sesame seeds can't be digested whole by the human body.
2. The daikon sheet is a standard technique that has to be mastered with a knife by Japanese sushi chefs who are starting out. These are used for raw garnish as far as I know.
It might be fun to get a Japanese sushi chef in with a knife one day to show their knife skills and measuring skills against gadgets lol.
3. Not sure if this is common elsewhere or not, but a couple of other handy common household Japanese gadgets: fish scaler, toothpick dispenser, boiling water dispenser, scum skimmer
My favorite series! Love gadgets!😊😊😊😊❤❤❤
Enjoy ☺️
@@SortedFood always do
Unshaved Katsuobushi is one of the hardest food on earth xD
Same thoughts exactly hahaha
From my experience the sesame grinders usually have roasted sesame in them which do grind up a bit more
The excitement over the net feature came across as genuine and pure. I would like to see how that potato lattice frys up.
I love Mike’s enthusiasm for great food! 😂
A-1 is also a (really bad) steak sauce in the US.
Really appreciate Jamie being a lefty and showing how many things are build for right handed people.
This made my heart happy. My family has a tradition of doing new years tempura and I was so excited to see the guys use it. We have one of these pots and it's awesome. The draining rack is so useful, and the thermometerhaving a built in holder means less dodging the thermometer and fishing it out of the oil.
The slicer tho.... I know I don't need it. I know I don't. But it's so cool. 😂
As a vegetarian non-Brit, I both got and appreciated Jamie's joke. 😂
Eel is critically endangered, and you really shouldn't be encouraging people to eat more of it. Many other Japanese dishes with a glaze out there.
European eel
@@animalsmistakenformonsters1492 Yes, American eel and Japanese eel are both only "normal" endangered, and all freshwater eels are considered to be at risk. And farming them usually means catching young ones from the wild and putting them in open pens, which are very unsustainable even without that extra layer.
Love your cardigan, Mike 😘
He never takes it off!
after seeing this video i told my husband i wanted the japanese fry pot. He bought me a a large one.....I LOVE IT!!!!
Thag last machine is essentially how we make skin grafts in the O.R.! But we have one type of blade, and carrier trays with different patterns of raised grooves for the blade to meet instead.
The fryer is definitely my favourite, because of how convenient and versatile it is
14:29 Mike the fryer of this type that works for chicken is the 3.5L version.
the keyword search to find it easier is "Japanese Tempura Deep Fryer Pot 3.5L"
That slicer is on my list for "When I have a good kitchen and don't plan to move for a long time"
The jiggle cutter is genuinely fascinating! Please use this to do stuff, or a JIGGLE CUTTER BATTLE!
that last tool was flippin amazing!! it somehow doesn't look like it's gonna do anything super crazy but I mean WOW!! you should do a video where you actually use this for different shapes and things!
I always use toasted sesame seeds. I don’t think they used the toasted ones in the grinder, but when you do, they break apart much more so it’s an actual grinder.
(scene wooshing) over (energetic music) has a *surprisingly smooth jazz* vibe ☺️ love it!
I'm fully excited to see how they use the jiggy jiggy in future vids/pass it ons
One tempura trick I learned from a Japanese UA-camr is to use the chopsticks to shake a bit more batter onto the tempura as you fry it to get more crispy bits around the tempura
First sesame grinder shared tool is very welcome and genuinely how I enjoy the Japanese or etiquette polite and respected
That slicer was so cool! I could just watch a video of that for 20 mins