Chefs Recommend Kitchen Equipment Vol.2 | £112 Pan vs £12 Pan | Sorted Food
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- Опубліковано 27 вер 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...
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.
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
"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
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! 😂😂
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
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.
13:58 I love that his beating the table is in time with the song!
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!
Love it when Jamie got to try all the kitchen equipment. He was so passionate, trying to cook just to see the comparison 👍🏻❤
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!
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.
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!
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
Great video as always, but please zoom out the camera a little bit more when on our chefs, I miss James' biceps 💪
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...
As an older woman I find Le Creuset pans far too heavy, even when empty. Thanks for this video; good wishes to Barry.
The big advantage of a Silpat: it's there when I need it and not just out or on its last inch.
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.
I would NEVER give up my silpat. Have 4 in 2 different sizes. Was life changing for my kitchen.
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 have a MEATER, absolutely love it. As they said takes the stress out of cooking perfectly every time
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
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.
6:10 best pick up line imo
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.
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...
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
I love Ben's glasses here. The pop of blue is beautiful
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
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
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
As a former Drip Coffee, Keurig and French Press owner, I have to say that the Aeropress beats them all. You have enormous control over how your cup tastes, and the ease of cleaning cannot be beat - by ANY of the others.
For all germans/people visiting germany: DM sells a reusable baking mat for like 4€. Its fantastic and has held up perfectly. No need to spend so much.
Oh and you can cut it to size if you need to!
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
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 :)
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.
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.
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! 😅😅
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!
As a soldier. Everytime i hear "military grade" i think cheeply made and mass produced.
Unprompted, here is my essential kitchen equipment list. Not a short list, but to me, the bare minimum. 1. A chef's knife that feels good in the hand. 2. A good paring knife. 3. A sharp Chinese cleaver, that can do so many things - finely slicing, butchering, smashing, scraping up, finely dicing, peeling (in theory could replace 1 and 2 if you know how to use it). 4. A good quality cutting board. 5. A large heavy based pot that you can braise in, boil water in. 6. A good quality sauce pan. 7. A saute pan or a well seasoned cast iron. 8. A wok (which could in theory with a lid replace 5, 6, 7 if you are familiar with it). 8. A good quality sheet tray 9. Tongs or cooking chopsticks 10. A ladle 11. A strainer that you can also steam with 12. 2 heat proof bowls of different sizes 13. A roasting tin 14. Kitchen towels, not just for clean up but for taking hot things out. 15. Something to measure. 16. Something to whisk. 17. A grater. The knives do most of the work, but you do need some other kit. This is just a home cook normal's advice - but I think worth it.
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.
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.
As someone who lived in a house at 7000' elevation in Colorado that was heated by a wood stove, an insulated coffee press was almost required when we made coffee on a winter's morning while the house was still cold.
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
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 :)
This video is pan-tastic! :)
Greetings from Sweden!
lollllll
SORTEDfood :)
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.
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 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.
Sillicon mat is more environmentally friendly in terms of you using less paper. So that's a plus!
Just a lot of silicone lol
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.
Can you do price point comparison on ingredients? Like how much difference is there between a $7, $20, $50 steak?
I love how Barry immediately says water after he gets hurt. Most of that is just instinct to go for the water, but he made it very aware something was wrong and he needed water lamo! I’m just saying I love it because most people just scream and don’t do anything to help themselves
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.
After I refurbished an ages old cast iron pan I have not used my modern (mid range) non stick pan once. That cast iron pan is damn excellent! The company that made it has not been in business for like 30 years and the pan works like new, possibly even better.
5:30 Is no one going to talk about how Jamie changed the spoon ends so not to mix brews
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.
I like the quote from Arthur Hoggett. It's one I sometimes use myself.
Yess more product recommendations 💪🏻💪🏻💪🏻
I have a Meater+ and totally agree with the guys. Yes it does one thing but it does that one thing very well and takes all the guesswork out of the process no matter how you cook it. I tend to lean towards the reverse sear method so having it connected to my phone I don't have to babysit the steak and can go about whilst it's cooking. The app also keeps a log of all your previous cook temps and times so if you start off and need to tweak the temp or time it's stupid simple. I didn't have this issue as the reverse sear allows me to get a great charred crust and a even cook on the steak. Another selling point is if you're cooking multiple steaks and someone wants theirs done medium or midwell. They offer a multipack but you can just use one as your control and go based off that. The multipack makes more sense when you're using a smoker with different cuts of the same meat or cooking for a family. This has easily paid for itself in savings from from steak and chicken not being cooked properly. I liken it to taking me from a home cook to a home chef!
We're so glad you like it! It really is a clever product.
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.
No regret getting a Silpat, even used it to roll dough before using it for oven. 8 years now and still going strong.
Please do a other step up to the plate
if we're requesting the return of old formats, we need more Made Personal
Agreed! I love seeing the wee ones helping. c:
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'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...
3 course meal with drink pairings as an ultimate challenge! They get to choose theme for the three course meal but then need to stick to the theme across all 3 dishes. With a time limit of... Let's say 3 hours? That should be fun!
As a coffee nerd, one major benefit to a vacuum sealed french press is you can grind coarser and hold much longer brews (10+ minutes) while keeping it hot (which is important for good extraction or it ends up being sour). Giving you an extremely smooth and rich cup.
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!)
Because I’ve broken glass French presses repeatedly, the metal French Press is fantastic! I own the one you reviewed!
Can we see the middle options? So far it's really cheap or probably unaffordable for most people watching these videos. What would you guys actually buy?
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.
If you have a home-chef type in the family, I get them nice kitchen stuff for birthday/christmas presents. Got my brother a big Le Creuset cast iron enamelled casserole dish for his big birthday and have built up a really fantastic set of chef knifes for him over the years, buying a new one each Christmas. It's good cause he'd never justify spending the money on it for himself and it also means I'm not guessing and spending money on things he'd never use.
I will say I own the Gator French press, and the number one reason I bought it is because my good press got dropped and broke. I absolutely love this thing.
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.
I can't believe the metal handle is on the expensive pan, how could it not have an oven safe coating? If I'm paying like $140 for a pan and it doesn't have everything like that covered... Jeez
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.
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".
I dont think a heavier pan is really more energy efficient.
Right. Heat goes into the pan through the bottom. It goes up into the food and on up and out. (And out from the sides.) A thicker pan will take longer to heat up (and cool down) and should have a more even heat distribution, but it can't amplify the burner's energy.
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
I don't know about other cultures, but Arabs make coffee and keep it on hand for guests during important events (like Christmas, Easter, or Eid). Guests will stop by at random times throughout the day as everybody goes around to visit everyone else, and this often goes on for a week or so (to fit all the visits in). So you basically need to have hot coffee ready to go all day long. Anything that holds the heat in the coffee for longer would be super useful in this type of situation
My Family once invited me into a real fancy Restaurant for my Birthday. It was one of the Restaurant where the Chef cooks in front of you. For 5 People the Price for the entire Course was well in the 4 Digits. When the Chef served us the Steak i had the the same as Jamie had at 13:57 . The Chef (who was also the owner) then gave us the entire Meal for free because i was the first Customer in 15 Years that reacted in such an "honest" way he said :D
I have a metal cafetiere, it has lasted 15 year, I can make a pot and drink it all morning without it being cold. I even travel with it, everyone wants to see you in the morning, left it behind in lake Tahoe, luckily I got it back. Missed it every morning for the 6 months it was gone.
Jamie: ‚Blimey that‘s hot!‘
Me: *looks at James* Oh, yeah, it is..
Currently 2021 London in bed 11at night snow out side watching your videos ( perfect ) great videos
@sortedfood the heat retention feature of the more expensive French Press will be useful in reducing temperature-loss during the BREWING of the coffee, as well as keeping it hotter for longer AFTER the brew. maintaining a consistent and optimal temperature during the BREWING of the coffee will encourage a HIGHER EXTRACTION RATE, and contribute to not only a more flavoursome cup, but also a more pleasant and viscous MOUTHFEEL, as Jamie described.
Ideas for more of these recommendations:
Stand Mixers
Mini Choppers
Knife Sharpeners
Frying Pans/Cast Iron
Standard utensils (ladles, spatulas, masher etc)
Jamie: you can't keep blaming me
James: no we can blame you 😂😂😂
Hope Barry is ok now 🤗
The expensive French Press is for sale on Amazon under different brand labels and colours. The one you tested was the one with an extra storage box for coffee. These were EU 10 more expensive last year. I bought two stainless steel variants on Amazon Germany for EU 18,- each. These came without the storage box.
About the french press, it's not just keeping the coffee hotter. It's about constant brewing temperature, which is probably the reason why it's more expensive. 38 pounds for that, is pretty reasonable actually.
The regular Aeropress costs about 50 USD, and I love it so much. So if you love French Press and you want to brew the coffee perfectly, it's a reasonable price.
We've finally bought steel french press and can be happier. Before that, we usually gone through one glass french press every half a year. Everytime someone made coffee, something slipped and the glass broke.....I cannot praise the steel one enough.
I started out with the cheaper non-stick pots'n'pans and after a year or less ..the non-stick peeled.
I now have a non-stick 8" saute that's over 10 years in use and it's just now showing wear. My large stock pots no wear. But my favorite large skillet is a 14" x 2"deep cast iron.
Barry comes in for the last two minutes of the video, burns himself, and eats some steak... Yeah that sounds about right.
With the Cafetiera to make a smoother pour and to reduce the sediment. Use a tablespoon stir the coffee and scoop out the crema layer floating on top once it stops before you plunge it.
Since it's immersion made you've got to make sure all the coffee is fully immersed. Scooping the top of it, stops more of the sediment from pouring into your cup.