Reviewing PRO Kitchen Gadgets | Sorted Food
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- Опубліковано 28 жов 2023
- Today we are reviewing some Professional Kitchen Gadgets! What will our normals think?!
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A lot of people are asking what is the peeler that Kush recommends…. It’s the Victorianox Rex peeler if you’re interested 😁
Happy peeling peeps!
Victorinox?
THE MAINS PEELER IS FOR CHEFS WITH ARTHRITIC WRISTS! THERES A LOT OF US LOL
As someone whos worked in a kitchen...
That slicer does more than just tomatoes ^_-
You slice everything that either needs slicing OR dicing first with it. Then from that prep you portion out what needs dicing. (tomato, potato, onions. ect)
Effectively you remove as many of the knives from the process as possible.
I was just about to ask. Thanks!
That peeler was designed for people like me whose hand don't work well, thank you boys for pointing this out to everyone else...
The ‘crash dummies of food’ is a brilliant tag line!
That’s exactly what we are 😆
Yes, loved that
@@SortedFoodUh…. That “dicer” is for making French fries! 🙄🙄🙄🙄🙄🙄🙄🙄🙄🙄
Vogue is SUCH a classic, don't dare downplay your amazing references!
🙌
Also they're Generation Z themselves (millennials)
Gen Z aren't millennials. Gen z are 1997-2016 and millennials are like 85-96@@Kjfletcher1985
Millennials and Gen Z aren’t the same. Gen Z is after millennials. Millennials are 27-42 years old.
@@Kjfletcher1985 Nah, Millennials are Generation Y, since it's the generation after Gen X. Gen Z are currently teens/early 20s. Some of us Millennials are pushing 40.
The tomato slicer gave me flashbacks to working at Subway during college - I can't imagine how many tomatoes I put through one of those. You guys mention it as one of the attributes, but I think the emphasis should definitely be on the "unskilled" aspect; it allowed employees to cut tomatoes extremely quickly (in large quantities), with little training, all while remaining relatively safe. When you're dealing with high school aged individuals, anything which involves less knife usage is a plus! I'd be interested in seeing what you think of the hand-cranked vegetable slicer that we used as well!
Same! Had a flashback working in the kitchen for McDonalds : all those tomato slices for the burgers
Another Subway tomato slicer. Stack them into a bin or lay them out? That's the real question.
@@ultigirlinCO no question at all. 100% on team "stack." So much faster and efficient!
At the same time, it definitely looks more dangerous in normal operation than a mandolin. Which would be a fair comparison.
And the fact that it will be abused in minimum wage junk food places like Subways and McDonalds means it will not have the blades replaced or sharpened before it becomes a work place hazard.
Fast food is also a good example of an industrial kitchen. Your normal restaurant doesn't have that kind of throughput. But fast food is way more busy.
4:58 -- I could really see that electric peeler as being useful for someone with grip and/or dexterity issues. You don't have to be as nimble with your hands and arms, and you don't have to exert as much force, and are still able to peel effectively.
Which makes me think... You could easily get carpal tunnel from doing a lot of peeling (I know I've had wrist injuries just from drawing and painting too much), an electric peeler like that seems like a wonderful solution for a situation like that. Plus there's plenty of small restaurants owned by older people, they'd also benefit from it.
yep. I love cooking, but I am chronically ill with limited reserves of energy . I have to adapt my cooking techniques to take account of that. This device would really help me.
Was thinking just that. I immediately thought of Dan Furmosa from the gadget videos on Epicurious when watching this and he'd very much be in favor of the peeler for that very reason. The slicer and dicer I used as well when working at a fast food place(Shake Shack) to slice tomatoes and french fries respectively(dicer is legitimately great for uniform shoestrings).
And comments like these are why we paint the whole picture, not just throw "for the disabled" at a questionable product with a single use and questionable longevity.
This hypothetical person would have to make frequent use of stuff that requires a peeler to warrant the purchase, but at the same time be so debilitated that they couldn't make frequent use of a peeler beforehand. At the same time they must have 0 people in their life that can do the peeling job. Oh and their disability must be so severe that it goes from "peeling takes a little longer" to "peeling would lead to lots of injuries or is impossible". In which case it's questionable if this hypothetical person should really be on their own and cooking in the first place, given that's statistically quite a dangerous place in your home.
Not to mention that this is just the peeling. With disabilities so severe, this person would then need to handle a knife, which is a lot more dangerous. Stoves aren't particularly super safe, forgetting to turn it off would easily burn your house down, you can't stir with the dexterity issues your hypo person requires etc.
Basically you're trying to create a person that would make use of this, but ONLY this peeler. Your person would literally only exist to peel carrots and do nothing else during the cooking process. Just hours of peeling veg. And unless grandma has to substitute for someone in a restaurant, that scenario makes absolutely 0 sense.
Bottom line: You don't have to be "nimble" or strong to peel veg. It just might take you a little longer. If you're so feeble you can't peel, then buying an electric peeler is extremely far down on the list of things you'd actually need to survive.
@@dowfreak7 being disabled is not an all or nothing situation. For many like me the big issue is about managing limited reserves of energy before fatigue becomes too debilitating. Ÿes I have people in my life who can do the peeling for me - but that misses the point. For me cooking is about maintaining some form of independence in a life which is now more constrained than it was, and about showing I care for the people who care for me. I don't want to be dependant on my family to peel vegetables for me.
I have to use lots of devices to cope with the activities of daily living, they range from a mandolin to reduce the effort in slicing, through a l Iong handled reacher to help me dress to a device to help me put on my socks.
I could complete all those tasks without the devices, but at a substantially increased cost in time and very limited energy.
As an entirely non-hypothetical disabled person, this peeling device will be near the top of my birthday present list.
Used to use the tomato slicer at McDonald’s, both in the U.K. and Australia, so it is used in restaurants. The blades are lethal, especially when they start to buckle and go blunt.
That’s super interesting - thanks for sharing! 🍅
Yup... ex McDonald's decades ago.
Needed to be 16 to use too
They say the most dangerous thing in the kitchen is a dull knife, but it's actually a monkey with a gun.
We used it at Boston market, a fast food chain in America.
I"d bet that if they made the slicer with the same kind of vibrating function as the peeler, it would lessen the effort needed, and keep the blades sharp longer
I'm always reminded of the coconut scraper when you guys post gadgets review 😂
Haha us too!
You traumatized James!
@@yoshitoshi98 poor James lol. 😅
@@yoshitoshi98 It's funny that it traumatized James more to watch it than it traumatized Ben to almost be maimed.
It's funny because it's a pretty standard piece of kit in a lot of Asian kitchens.
I would love to see a tour of the Sorted studio, behind the scenes. What does the development kitchen look like, where are the office spaces, where do all the gadgets get stored (and how many get taken home)?
I used a ricer very similar in restaurants before. One of my early jobs was to prep 100+ lbs of mashed potatoes as my first task of my shift. I can report that the tool featured is a joy to use and can process several cases of cooked potatoes in under 30 minutes into perfectly skinless, perfectly smooth mash.
I could imagine it also being used in a kitchen that produces potato dumplings or gnocchi…
I've got a hand version of that meant for home kitchens and it's a godsend for anything involving mashed potatoes. Because you're not really mashing them but more like sending them through a sieve, the potatoes end up far less starchy and gluey. Great for holidays when you have to make a bunch of mashed potatoes or potato salad to feed a lot of people.
I have a small potato ricer love it.
We even used it on all cooked root veg for my children and grandchildren when babies to make good baby food.
But now they are all older. It's my go to for gnocchi.
One big potato and one big hunk of baked winter squash together it makes excellent squash gnocchi.
The way mine is designed ive even used it for my great grandmas favorite. Sparrow sh!ts lol aka speatzle (sorry spelling is bad today)
Potatoes ricers are common in Minnesota for lefse
I've worked as a cook in Canada for about 15 years now, working in industrial kitchens, to family restaurants, to local pubs. The last gadget (the dicer) has been in every single one of the kitchens I have worked at. Most will only use it for cutting french fries, but I've used peppers onions and the like in them all the time.
The only complaint I had with the way you used it is that the guiding spokes should have been greased (more often then not just with a cooking spray). It shouldn't have been able to not fall by itself if you lift it.
That’s super interesting! Thanks also for the tip on using it next time 🙏
Quickest way to make massive amounts of Pico de Gallo! Tomato slicer (use the scooper to remove the stem), then dicer. Onions, peppers, whatever you want.
And yes, lube it up!
One place I worked at, that made a ridiculous amount of fresh cut fries, had a wall mounted lever action version. We put 18L buckets under it to catch and store the fries in the walk-in.
@Sortedfood. The Bram Ladage fries shops that started as a food truck in the Rotterdam market use a more sturdy version of the "vegetable slicer" since the 1980's. My mom had a high quality plastic one to make home made fries before the 1980's. The more professional ones are clamped to the table.
As chef we use this vegetable dicer for lettuce only. It was a waste of time to use this item, especially when you had a mechanical vegetable dicer for your floor mixer (we called the Hobart) machine. We had a wall mount chipper.
That tomato slicer was one of my favourite things about working at Subway. Works way better on firmer tomatoes (if they're too soft they explode and hit you), and works better if you punch it through rather than softly pushing it.
Which explains why nobody uses nice, tasty, ripe tomatoes in commercial sandwiches and salads.
@@pattheplanter almost certainly yeah. Amusingly I was asked to avoid "broken" tomatoes on several occasions. People don't want those ones even though the broken ones are way tastier because they were too ripe for the tomato slammer.
I was hoping the lads would have some (over)ripe tomatoes to test with the slicer as well to see how well it works on those.
Do you reckon it could work with bologna, pepperonni, etc? That'd be neat, instead of having a motorized version...
@@stuurhuis69 In my experience, what happens is it splits right at the top and shoots a load of seeds in your face. It's pretty funny because you do all your prep at the start of the day then you have to work with tomato seeds all over your shirt.
The last one can also be used for making chips. As for the slicer, I worked in a bakery and we had a mandolin that would get used for cutting the sandwich prep. We also had a chainmail glove. It tends to stop fingers from being peeled off or sliced off.
I've bought Kevlar gloves for my house and my daughter. Saves a lot of fingers lol
They are fairly cheap and washable.
I think I got 2 for $5 locally. Pure genius for de-boning chicken or fileting fish
@@Emeraldwitch30 they would definitely be useful. Being a workplace and with the amount of food prep (and the fact that often it was the retail staff doing the salad prep so a proportion being university students) one chainmail glove was well worth the investment for the particular situation in comparison to cut resistant gloves. I am sure Kevlar gloves would be more comfortable though.
The tomato slicer, as seen in every single subway restaurant ever. The little thumb screws in the back are for an add on that's essentially a ...hook, that hooks onto a counter edge to hold it in place when you slam the tomato straight though it. It's used daily to cut 2-3 boxes of tomatoes in a relatively busy restaurant here.
For the dicer, used one in a pizzeria for dicing onion and green pepper toppings. There is another machine for slicing first. It's a disk with two blades, that you manually crank (spin) while pushing the veg against the disk with a metal plate with a long handle... hard to describe but obvious when you see it in action. The dicer takes a bit of force, but there's rubber stoppers so you can slam on it pretty hard without damaging anything.
Worked in a high volune kitchen and let me tell you, using the tomato slicer to slice onions before using the dicer to dice them is a huge time saver. The dicer also works wonders on bell peppers if you cut them properly first. Like two cooks can make GALLONS of diced peppers and onions in less than an hour. And dont even get me started on how fast the prep for burger heavy days where LTO setups have to be made in advance.
Edit: spelling
Yeah, when they said that the onions should be sliced first, i just screamed at my screen to use the tomato slicer 😂😂
Absolutely thought the first gadget could be used with the onion the fourth for the dicing
I was thinking that exact same thing. I was like why are you slicing that onion by hand when you literally just used a slicer gadget on the tomatoes? I'm sure it works on an onion as well.
@@zsuzsannaagoston3908 This person is lying to you. Onions are too dense, and just fuck the blades up. They're basically razor blades: paper thin and stupid sharp, but they will bent and blunt easily. Cut the onion in quarters, and then dice away.
Straight up abuse of the equipment, akin to stabbing a can repeatedly because you can't find the opener.
@@alexanderson7101 nope, not lying, that's what we used, the blades on our model were thinner than a standard chef's knife, but weren't razor thin. They were also serrated, (not like standard serrations but scalloped, don't know the actual term) yes running onion through it dulled the blades faster but didnt bend them. The Chef considered it worth the extra wear on the equipment.
I feel like the peeler could be useful for people with joint pain or weakness, to make it easier to peel things
I have neuropathy in my hands and feet. The numbness that is always present turns into little needles when doing repetitive chores for more than a couple of minutes. I would love that thing.
Great for arthritic joints. I would immobilize the veg on the work surface with a skewer first.
For people who have weaker hands and then later it can make them weak in the knees.
Also, as Mike showed, the more force you (have to) use, the more risk you have of cutting yourself bc you slipped. Not needing brutal force to peel a butternut or other sorts of pumpkin will help to reduce the risk of human skin in pumpkin puree...
@@SchachpferdYes! completely agree ,that was what stood out most to me.
the Vogue food dicer is just a modern version of the retro Veg-o-matic they tested ages ago. interesting to see how some gadgets haven't really changed over the years, flawed or otherwise.
It's just an industrial mandoline.
I've used the tomato slicer in one of my jobs. It does one job, and does it quite well. It has been around for several decades.
10:48 -- In my hometown, there was a wall-mounted version of one of these, with a wider aperture -- whole raw potatoes went in the top, skin-on-end cut potatoes came out the bottom to go in the fryer. Best fries (chips to you) *ever* and a local phenomenon. The hand-levered potato cutter was the same tool the whole time the drive-in was open, and it's over 70 years old at this point with no sign of failing on the horizon.
That tomato slicer is responsible for more trips to the emergency room than a deep fryer, salamander, & slippery floors combined.
Used the onion chopper at a pizza place I worked at. We used it on all the pizza veg toppings. If you’d used the horizontal slicer (Item Number 1) in conjunction with the onion slicer you’d get perfect results every time.
Came here to say this!
We had a version that was wall mounted with a large handle for leverage. We used it to cut our fries.
I used that EXACT onion dicer working for corporate sandwich chain, Jimmy John's. The tomato slicer we used was very similar, but was a top to bottom slice like the onion dicer instead of side to side. Really makes large food prep in the mornings SO much faster, and of course you are able to train 20 year olds to use it!
I think the peeler is a great idea for someone with arthritis or something similar that makes tasks involving their hands more difficult
Used to wash the tomato slicer up when working at Maccy’s…absolutely lethal bit of kit 😂
We bet! Did you ever have any accidents? 😅
We need more of Mike and Jamie pairing up. I hope we get a "identify the meat/alcohol/whatever" video with them.
Mike and Jamie are much better than Barry he's just annoying
@@qazz6209don't be rude bro
you probably worse
We use that vegetable dicer in my pizza kitchen. To dice tomatoes, we top them, cut them in half (top to bottom), cut out the core and scoop the mushy insides with our thumb, then it's ready to dice -- cut side down for best results.
I grew up in my grandparents’ restaurant kitchen. There was a potato fries cutter thing on the wall at the end if a counter. My earliest memories include Gramma letting me use it. She’d put a huge raw potato in I’d grab the handle and jump off the counter, my 3, 4, 5 yr old weight doing the work. It was so fun!
The last gadget, combined with the lever mechanism of the third gadget, is what traditional frites shops and stalls in the Neterlands and Belgium use to make process their potatoes. And was quite surprised when neither of you mentioned it.
Either way, lovely new release, thanks!
came to say same thing, but in Brasil. Also, using other blades, you're able to cut all sorts of veggies.
Ive actually never seen one they way they have it, ive used it to do onions, you dont slice them, you just have to top and tail and use a lever, like you use a lever over a bucket to do 20-30lbs at a time. The form of the one they have is nonsensical.
Exactly what I was thinking as well. Here in the US, I’ve seen wall-mounted models where they can just put a bowl underneath it, and then just go to town cutting fries.
And I've seen that lever version in bar & grill restaurants here in the States. The plunger version I see more in pizza joints. Seen both versions in food trucks, drive-ins and steakhouse chains.
“It looks dangerous.”
Can’t be more dangerous then the coconut scraper right?!? 😂
Exactly right? 😂
@@SortedFoodexactly! That’s the stuff for nightmares.
Jamie constantly reminding Mike to mind his thumb though? Such a dad I love it, love these two together
So I've been a chef for 18 years and I've personally used three of these exact gadgets in several restaurants including the final dice. Minus the peeler, they are all quite common here in the states but they are huge time savers
exactly the same experience cooking in many restaurants in Portland over many years
While the electric peeler isn't necessarily faster than good quality regular peeler, I could see it being more ergonomic if you need to peel a lot of thick skinned vegetables.
also useful for disabled folks
Used a wall mount with lever handle potato slicer in a pub kitchen. It was mounted just high enough to put a 10 Gallon pail of water underneath to catch the fries. It was a work out but so efficient.
This episode was amazing! We're need way more of this type of concept as a series! You guys already nailed the name and slogan for the series.
Slicer and dicer in combination is great! Our slicer had a hook to hook onto the work surface, so no need to hold back when punching the tomatoes/onions through. Dicer is also awesome for bell pepper.
Used the slicer and the dicer in fast food as a teenager. For the dicer, we usually put the onions and such through the mandoline slicer first. Made it super quick since we needed both sliced and diced.
The raised eyebrow at 5:13 is simply perfection. Can’t stop laughing at it. The chaotic vibe these two have together is so entertaining.
And Mike taking off part of his thumb is 100% on brand. The “crash dummies of food on UA-cam”…love it!!! 😂😂😂
Jamie is spot on, regarding the peeler! For someone with aging, arthritic hands, I'm increasingly interested in the kitchen gadgets that make tasks easier & less painful or cumbersome.
But for the peeling role in kitchen, you slice, dice, julienne, etc. carrots, and veg.
It wouldn't work. It does just one thing.
It peels anything and the handle alone would help with being able to hold it. the pro peeler requires your hand not cramp@@user-qt4qp6bj1q
I would love to see you guys playing around with some of the big kitchen equipment stuff too. Like a big stand mixer or even something like a Hobart Buffalo Slicer. 😮
This was great to show my 8 year old daughter as I make sandwiches in a bakery and use the tomato slicer. She loved seeing it as trying to explain it to her is very difficult. I cut a box of tomatoes every 2 days so it makes it so much quicker than doing it by hand.
every 2 days.... gross, you serve your customers day old tomatoes?
@@thomgizziz Much more likely that they 'get through' a box every two days. - Slicing as needed throughout the day
@@thomgizzizlol if you think that is ‘gross’ I hope you prepare all your food yourself at home😉. Nearly all veg has a two day expery date after cutting (in countries with strict laws, longer in some other).
Actually the only thing I’ve seen with shorter lifespan is guacamole and baked goods.
@@thomgizziz bear in mind, it's refrigerated for those two days
That last one actually is used in restaurants all the time. The thing that might not be obvious is that you don't always NEED perfect cuts when you're making things for restaurants, sometimes you just need them smaller. That last one was used to prep veg for soup, sauces, marinades etc, where how they looked wasn't an important factor, you just wanted surface area and flavor extraction. There's a big one used for making salad ingrediants that's very similiar too, and those damn nylon sliders popped off just like yours did all the time. Was always fun trying to run them down and find them when they went bouncing off under a workstation or fryer.
Try the big onion slicer Outback uses to make bloomin' onions next time. That thing's a monster.
You should put the blooming onion idea on its own post so they see it ! Great idea !
I use both the tomato slicer and vegetable dicer at work to make large batches of Pico de Gallo. Definitely gives my arms a work-out 😆. You should also test an industrial kitchen-sized immersion blender next. My workplace uses it to make large batches of humus and blended soups.
Same.
I used the tomato slicer at Wendy’s hamburgers in the 1980s. We did so many tomatoes each week, there was no way we could prepare them any other way.
Fast food has a very high volume, actually more than catering. We’d serve several hundred burgers every day, most of which had tomatoes.
We'd call the potatoes riced, not mashed, and there are plenty of much smaller ricers available for the home kitchen -- although you'd usually peel the taters first. They're big in Scandinavia and an essential first step in making smooth lefsa.
Would also be the same for making large quantities of gnocci which is quite a popular restaurant dish these days in Australia even in more up market pubs.
I think every household in Southern Germany has one (but handheld). You can make potato dough, mash and even use it for other things like Spätzle (it’s kind of a small noodle thing)
@@julianeschulz3186also in western and eastern and Northern Germany 😂
I’m in the uk and have had a handheld potato ricer for years that works just like this larger one, no peeling required. I assume the boys have just never seen the domestic version of this. They were very common in the 1990s, I’m probably the same age as their parents, though ;)
They definitely know what a river is. Probably just playing up for content
I am amazed that the guys have never seen a potato ricer. I would not make mashed potatoes at home without one. Obviously, mine isn't that bulky, but a good handheld does wonders.
And like ten bucks...
I use the meat grinder attachment for my mixer as an electric potato ricer.
Mashed potatoes should have lumps. Varied textures is a must-have for me.
@@englishatheart in the wise words of adam ragusea ‘heterogeneity’.
Riced potatoes are basically a thick purée, it’s not mash and its very unpleasant to eat. It’s like the mash you get in a microwave meal that is thick and unpleasant.
An actual masher is better as it has body (lumpy is a pejorative term for proper mash), it should be one step down from a crush so it has some actual texture.
The potato ricer, and the veg dicer looked pretty unstable in those setups. 4 legs for the masher seems better, and legs on the corners of the upper assembly of the dicer also seems like the better choice.
Was surprised you didn't try other veg in the tomato slicer though. Maybe the onions, then into the dicer.
It would be cool if Sorted did an experience like their live shows where they cook as a restaurant team for the night for their viewers
They both are so excited by the toys. I can't even call them gadgets cuz Mike and Jamie act like literal children with a new toy. But Mike's dedication to matching Jamie's speed with the easy-peeler was impressive. I hope the cut heals quickly though.
Given that the peeler was sharp, it'll probably be fine
The tomato slicer could do with a loader that just feeds them in from the top.
Wouldn’t that be cool?!
It seems like it shouldn't be terribly difficult for them to design an add-on for that. People could even 3D print their own, though I think most 3D-printed things aren't really considered food-safe.
heh, the first comment on this video (on my end) mentions a bunch of injuries related to it
great in theory until it's stuck and you're trying to pry pieces out of a chute near a bunch of steel razor blades. Manually loading each tomato helps a lot towards ensuring it is sliced correctly.
they make a rotary one that's electric, it's the evil stepson of that one and a deli slicer... the guys should play with that... they are about 200us online when i see the entry level ones...@@SortedFood
The unmotorized peeler with the wide handle looks really interesting also for a home cook, the bog standard cheap one I have does the job, but the handle is kind of thin.
when i used to work in a uni food court we used both the slicer and dicer in tandem for tomatoes and onions. We would slice massive metal tubs full of each and then run those slices through the dicer. It could take a couple of hours for the amount we needed but it was so effortless it didn't completely wipe the person using it and there was almost zero risk of injury.
I've used the dicer and the tomato slicer in a professional kitchen. Just makes things more consistent and quicker. Would love to see a Hobart mixer and it's attachments get reviewed but those are very expensive.
Or how about a buffalo chopper? Terrifying thing, but badass.
I think it would be cool to see how each of you goes about shopping- how you make the decisions on what to buy vs skip etc. Y’all rock! Thanks for always making such fun videos!
For next time - a potato rumbler ( not really sure what it’s called). My favourite gadget when I worked in kitchens as a student. Put potatoes with skins on in, run for a few moments, perfectly peeled potatoes out.
the 4th one just brings back memories of working in Papa Murphys doing the morning prep.... Used that for both the tomatoes and onions every day. Saved so much time using it, and it's super satisfying.
I've used the big dicer chopper thing 😂 in quite a few restaurants I've worked and found it to be alright. A lot of these choppers require your fruit / veg to be unripe so the skin is firmer. Would be great if you guys could borrow a Robot Coupe CL50 for the next style of this video, they are absolute machines and can dice, slice, grate, ridge cut, julienne and more.
MY first thought when seeing "professional kitchen gadgets" was "Hobart", followed by "Robot Coupe" ^^
i love how the first and last gadget basically pair together perfectly for many things
I was actually super disappointed they didn't have an "AHA!" moment at the end and bring the other gadget out.
I've seen and used both the tomato slicer and vegetable dicer in commercial kitchens. Chains use them. A lot. Large volume resorts, as well. I suspect that "de-skilling" kitchens happens a lot more in the high volume places found in the US vs the UK. Personally, I prefer my own knife skills. However, if you need huge volumes prepped for a banquet, or your only helper for the day doesn't speak your language and usually washes dishes, you instantly have a skilled helper prep certain components.
The "god we're f***ing old" moment was absolutely hilarious!
Used both the tomato slicer & onion dicer when I worked at Sonic Drive In. They are both certified death traps for your fingers and a pain to wash. The amount of mini scars I have on my fingertips from using and/or cleaning these “tools” is uncountable.
I had a dicer as well but ours had a slicing blade too. So you’d cut things into 5-6” chunks and smash then through the slicer blade, once everything is sliced switch to the dicer and stack up slices and smash em
Did you have the slicer blades for the dicer? Or maybe use the tomato slicer?
We used a meat slicer for the tomatoes but it didn’t like squash lol. And we diced so much damn squash.
I used both when I worked at a uni food court. Luckily, our dish washer set up was pretty powerful and almost completely automated so the dishwasher didn't have to risk the little nicks as they just had to feed it through the machine
Glad im not the only one who always takes off half a thumb with the manual peelers when doing potatoes or stuff like that.
😅😅😅
Another use for the “dicer” is to make french fried potatoes. I used to work in the chow hall of a military base and we had one of those mounted to a wall and we would make buckets and buckets of fries ready to be cooked. We also used it to make carrot sticks when packing field lunches.
This was amazing - the banter really shows you're all just friends making videos.
I wonder how many of these I will know. Yesterday I had to cut 2 boxes of tomatoes for about 600 dishes. Involved salad garnish which is hand cut, slices for burgers, and rough diced stuff for a 80 person event this morning. It's amazing how much time those slicers save.
I work at a place that hosts weddings and business events, currently hosting a 230 person group. I'm on breakfast garnish so pretty much sit around for a hour and watch youtube.
Then you scale that up to larger convention centers and such that host galas or large corporate events where you can have 1000+ or guests for a "mid size" event and large event that pushes over 5000 heads to provide food for.
I'm sure they save time, but mandolins are fast as heck too
Used the slicer and dicer at outback restaurants. Totally used in fast casual dining.
Nice! 🙌
I love that I knew what the first gadget was right away!! I used to use a tomato slicer similar to that in my very first job at a Wendy’s fast food restaurant!
I always worked the opening prep shift and we had a tomato slicer and onion slicer and a lettuce chopper. Didn’t have to use knifes on very many of the prep items for our salads or burger stations. Lol
I worked in a pizza shop for several years and we had those exact models of slicer and dicer. They were perfect because we had limited prep time and staff so you need to process veggies by the pound in a few minutes. We used the slicer for tomatoes, and you gotta use a relatively small, hardy tomato like we used roma tomatoes. The dicer we used for diced green peppers and diced tomatoes for salads. We could always tell when they were being used because the sheetmetal tables we used would always amplify the sound of the tools like a drum. I will say though both were an absolute pain to clean, and there was a risk of the blades of the dicer breaking off into the product.
The dicer at the end, it's configuration is (mostly) the same as a lemon wedger. I used to oil the side poles & it would slide ALOT easier.
Just a tip 👍
Used the wedger for tomatoes too!
Yes!! Always wanted a review of professional kitchen gadgets!!
It was about time! 🙌
@@SortedFoodthis doesn’t make Mike and Jamie professional though 😂
When I worked at the habit I used to use the tomato slicer at beginning of shifts to prep the tomatoes for the burgers. Also would prep a lot of onions with a similar press for the burgers and also the diced tomatoes for the salads. I didn't get to prep the lettuce which would used a slicer you would crank and a giant trash can sized salad spinner to dry them.
The last gadget would absolutely help in making homemade French fried potatoes!
That is what it is for, not dicing. It's for making chips. They had a potato next to the chopping board but didn't use it! I was shouting "Put the potato in!"
As someone in catering at a country club we used as food slicer that is usually used for deli meat. Onions, tomatoes, lemons limes and so on. The one accident was wicked scary to see
LOVE your gadgets Reviews guys! Always so funny!😂😂😂😂😂
The tomato slicer also does the onions. You slice and then dice. We use them to make tubs of salsa in no time. Our dicer is wall mounted with a lever that comes down.
You two are hilarious! I’m so glad I found your channel!
Mike really gave it his all in this one 👍
This was super fun to watch, would love to see more of the industrial gadgets
For a future industrial gadget, I think a spring onion shredder (lengthwise) would blow your minds as much as mine.
Definitely worth doing more of these industrial solutions!
We used to use a deli slicer in the kitchen I worked in as a teen. So satisfying, and you could dial in the slice thickness.
I think the slicer and the dicer could be used in tandem for a pretty quick dicing situation. I love these vids.
Was surprised they didn’t try slicing the onion with the tomato slicer
Having worked in a meal delivery service kitchen, during winter when things like stamppot were on the menu, I used a similar potato masher to process something like 20-25kg of potatoes whenever I worked an opening shift. Big 5 litre bowl under the press, dump as many potatoes into the press as you could possibly fit, then jump and just put your full weight on it. Mash a good kilo to kilo and a half of potatoes in one go.
Even at the scale of our small kitchen a lot of these type of "gadgets" were used, for the simple reason that it makes prep that much faster. When you're doing 300 portions of endive and mash each and every night for 4 months of the year. Getting the prep on things down to the point where you can effectively make 20kg of mashed potatoes in 40 minutes reliably is a big thing. Also using those things effectively and efficiently is a skill in and of itself. But yes, it did mean that the delivery riders could really help during prep. Heck some of us delivery riders were more skilled at using those things than the cooks.
I worked at a placed named The Dog House in the 80’s. It was a tiny building shaped like a dog house and we sold hot dogs :) We used the tomato slicer there! The “Chicago” had mustard, relish, onions, pickle spear and tomatoes! We also had a German..mustard sauerkraut and onions. And the Texas which was mustard, Chili, onion and cheese! Good times!!
The first one could be useful for home cooks if it can be rented or borrowed from a library of things (some public libraries have those, though I'm not sure how many would include bladed stuff like this...).
Anyway, if you have some big event and want to do the catering yourself, getting that for a day or two would be useful!
With regards to the peeler, I think there are scales of professional catering outlet, and with that comes a scale of people operating the outlet. A peeler like that could really help someone who has to prep a whole lot of produce solo, but has that lowered dexterity Jamie mentions in relation to home cooks. Not a criticism, just noticing the trend to consider only restaurant/high end chefs as professional :)
I always see tools like that for someone with something like arthritis. Although I do find it funny that they really advertise butternut squash for it lol.
also think about RSI (repetitive strain injury) which is a huge issue in the restaurant industry. You can be fit and healthy and still get RSI due to having uninterrupted volumes of repetitive work which leads to injury. Chefs notoriously can get RSI from doing knife work prep day in and day out.
As someone with CTS personally I don't think something like that would work for me since I would have to keep holding that thing, pressing the button to keep it going and the possible vibration I assume it emits... Yes maybe the act of peeling would be easier, but with all the added things compared to regular peeler would not make it worth it for me I think.
So fun! Love the potato ricer thingy ❤
I've worked in a large-scale kitchen at a private boarding school and we had a few gadgets like this. I used that exact dicer many times. We also had a potato wedger bolted to the wall and an electric kettle that was bolted to the floor that I swear you could stew an entire human in. We used it for pasta...
The vegetable dicer looks like the fry slicer my parents had at their restaurant! 😊
Referring to a peeler as a massager just made me spit out my drink. 😂
Haha #SozNotSoz
@@SortedFood😂
I used to work at a cheesesteak shop when I was 17 and they had a similar device as your last product, but it was mounted on the wall. The way you finally used it is correct. Part of my job was to cut a 5g bucket worth of onions pre-shift. With trimming the ends and peeling the paper, it took about 30 mins.
I’ve also seen the wall mounted version used for cutting potatoes into French Fries (chips). Check out “5 guys” burger shop.
the upgrade to the tomato slicer is a rotary slicer. Basically you feed stuff in from one side and a set of spinning blades turns whatever you put through them into slices. a little slow than a per-ingredient slicer like the tomato one, but more universal.
This video is Mike and Jamie’s Improv Comedy Special and I just love it hahaha thank you for making my Sunday 🔥
i love jamie and mike trying gadgets and being dumb idiots together 😊
they were not dumb or idiots at any point in this video. i dont know what you watched. and also i cant see why that would be a good thing either.
Oooh while working McDonalds in the 90s a bit, we had a, "Kitchen Witch," which was that tomato slicer bolted to a table just for tomato! I loved that slicer. Whooa and in the 80s my mom owned an arcade and cafe, and on the kitchen wall was a square blade chopper mounted to the wall with a lever on the side so you could put your body into it! It was just for cutting potatoes into fries right over the deep fryer!
I used the tomato slicer for several years at Subway in the late 90s and early 2000s. Ours had a piece that wrapped around the edge of the prep table so you didn’t have to hold it in place. You could then use your free hand to catch the tomato and place it in a Cambro.
I’d really like to see you guys test the Anova chamber vacuum sealer they just released! They advertise a whole host of extra functions but I’d like to see it put to the test given it’s £400 price tag
I've worked in many chain restaurants over the years. The slicer and the dicer came in really handy. We mainly used the slicer for tomatoes and mushrooms. I've made countless litres of pico de gallo with that dicer.
I used the stand dicer at 18:06 when I was a prep cook at a local restaurant. Most satisfying part of my job was dicing tomatoes and celery.
Hey guys! Got a cool idea: Umami challenge. Feed the normal dishes that had plenty of umami in them and have them guess what the source of umami is.
Love this idea, thanks Daniel! I’ll pass your comment onto the team 😁
Hayley @ Team Sorted
@@SortedFoodVery happy to help!😊😊😊❤❤❤❤❤
I've used the tomato slicer in a couple restaurants in the US, totally worth the space, also never been in that cramped of a kitchen, but I could see it being a high space cost for like a food truck.
Used the tomato slicer years ago when I worked in Wetherspoons for salad prep
Work at a cafe/restaurant on an apple farm! We use the tomato slicer for both tomatoes and apples - we core the apples and use the rings it makes to make these little apple mini-donuts, they're one of the most popular things we do.