- What?
Maybe that's why it was so cheap.
This is not too safe.
It looks better than it says it is.
Oh wow.
Yes.
Hello, today I'm testing some more kitchen gadgets,
part of a massive playlist here on the channel.
So please check it out at the end of this video
and let's get started with number one.
This is a cupcake two two-tone insert thing
from a company called Wilton,
who are actually quite a well-known brand for cakey things.
They do cake things. Yes.
I'm hoping that is fairly self-explanatory
in that it's kind of like a funnel thing
for your cupcake batter.
And on the back there, can you see,
you've got these different options
where you can make really cool looking centres.
So essentially we just need some cupcake batter,
which I've already got and we're gonna dye it.
I've got four different food dyes here,
so this should look pretty cool.
(batter whizzes)
Got some cupcake cases
and this is where I thought it might be its fault,
okay, 'cause I've never really, like,
assessed cupcake pans that much.
And this is just the two that we have here.
It fits like really perfectly.
So I don't know if there's this sort of,
like, symmetrical agreement
with every manufacturer of cupcake pans,
but it does actually work.
These might be the strangest looking cupcakes.
I'm not really gonna like decorate them
with frosting or anything like that.
But what we can see, it's got this thing here
so you're gonna have like a wall around it,
which is where this outer part creates it.
And it's this funnel bit in the middle
where you can stack the layers to get,
I mean that's three in that one there
or even just one solid one.
So I think we'll just play around with it
and maybe just see what happens,
I mean, that's what we're doing.
(cupcake device pops)
Oh no, there is a slight fault with this.
Unless I push it right down,
it might mean there's a little bit of spillage
because this is a slightly deeper pan.
Like with this one for example, like it's hitting...
Oh.
(cupcake divide pops)
And this is what's confusing me as well.
We do the outer last.
Look, it's spilling out,
but if they get the bulk of, I don't really mind that.
I'm gonna push it like that.
Oh look at that, it's awesome.
And we go on the outer bit now,
which if I don't get round that side,
it's gonna push the red
that we initially put in to the top.
Okay, I just wanted to make sure I got that right.
It does actually say fill the centre ring first.
I disagree with that, I'm gonna do the opposite
and if this completely fails, it is on me, okay.
So this is the standard batter. There we go.
Can you see there's a teeny bit in that middle there.
I'm not too fussed about that.
So if I just go like, so go green
all the way in there, you see.
That, for me, is actually working better.
But if I actually do the other theory
of like pressing it right down,
I don't know if you can see in the middle there,
there is literally nothing come through
because I've put that weight down on it.
(laughs) This is so bizarre.
So if we just take this out like this,
oh my gosh.
Whew.
What?
Well I'm not actually worried about that so much,
it's just more the food dye
that I just splattered on my cupboards.
Oh my gosh. (laughs)
But I think by lifting it out fairly Taylor Swiftie,
well I've never used that pun before and I never will again,
it's probably kept it in there.
But before the oven preheats
and I get rid of all this batter,
we've got one other gadget to try, which is on brand.
So this by Artisan Baking Tools is a reusable,
that's great. (laughs)
Don't want a one use cake thermometer.
It's basically this thermometer
where the tip will change colour when your cake is ready.
Kind of like a budget,
like, meat thermometer or something like that,
you know when you shove it into like the meat.
this is the same thing.
For perfect cakes each time you bake,
reusable hundreds of times.
You would hate it if this wasn't reusable, wouldn't you?
Simply insert the thermometer
into the centre of the cake for five seconds.
The cake is perfectly baked
when the thermometer tip turns red.
Yes, the tip is dark at the moment,
but there's a little red bit here.
Interesting.
Alright, that's been in there about 10 seconds.
If that was red, that would be amazing.
So that is quite clearly covered in cake.
Yeah, look, definitely still dark, right?
We're gonna have to part bake these cakes to test this out.
Rather than, like, 12 minutes of baking it,
about six minutes, we're gonna take it out
and see what the thermometer says.
Hmm. I don't think they're gonna be baked.
Thank goodness I've got my thermometer.
Five seconds in there.
One, two, three, four, five.
Well we've gotta give it some credit, that's still not red.
(laughs) Well you could see that anyway.
Alright, so whilst I was finishing off in the oven,
I picked this up from a bargain bin for two quid,
along with another one, the same brand,
which I'll probably put on the next video.
This is a three in one vegetable and fruit cutter.
I've seen these things before.
We've done one on the playlist here.
However, this one, if you look at this here,
you can change the centre so you can do different slices.
So whilst they finish off baking,
we'll try and show those three now.
(laughs) Right, we're gonna need to wash it.
Nice little coaster.
So this is an apple corer and slicer, like, wedger,
which you can also use on potato.
That would give you wedges.
However this is a chipper.
So we would just slide that on to make chips.
And then this more interesting one is one for a mango.
So this is the one I'm least expecting to do brilliantly.
Okay, and then let's just go for it.
We'll start with the easy one then.
So this is the main holster thing.
It's quite strong actually.
However, most of this now
could probably be 3D printed at home.
So this one, apple corer.
(apple corer thunks)
Oh, love it.
And like I said, you can do potato wedges
with that so, so simply.
Oh that's, to be fair,
that's just the only thing I don't like about it.
That's quite rigid.
It's good that it's like that and like quite tough
because you don't want that blade flying off
but at the same time trying to take it off.
And my hand then was quite close to those blades.
Like, yeah.
Maybe that's why it was so cheap.
But we again, oh my gosh, I don't feel comfortable.
I'm gonna have to use a tea towel to lock that in.
Look, my hands, if not, my hands are running
along the top of those blades.
Anyhow, from potato wedges to chips.
(potato wedger thunks)
Oh.
Amazing.
To be fair, it's pretty darn...
Oh my gosh.
That was locked in.
Okay, now I'm starting to understand
why they might be trying to take this
back to the drawing board.
That was not fully, (laughs).
What?
Ooh, I've gotta just check my cupcakes a minute. Hang on.
Oh, oh wow. Oh my gosh, what's happened there?
Quite the explosion. (laughs)
Let's see, let's see, let's get this in there.
Ooh, one, two, three, four, five. (heartbeat thumping)
(gasps), it's red.
It's actually red and slightly covered in cake.
That's amazing. That is actually pretty cool.
It's kind of like a little bit
of double checking, if you will.
Right. Back to mangoes.
Here we go. Oh gosh.
Oh no, please don't slip.
There's a hack using a glass.
Oh my gosh.
(laughs) What?
I'm really worried actually, if I don't...
I need to take the bottom off this
'cause this is not too safe.
I need a steady, flat, there we go.
There we go, look at that. Right.
They said that these mangoes were ripe and ready.
(laughs) They look more like polystyrene.
Oh no. Wow.
Look at that. Inside is a blooming big stone.
So this, yes, has worked, but when I first bought it
I was like, this is an absolute bargain.
I can see why it might be,
it could just be they're evolving it,
but that's probably why that was in the bargain bin.
Right, let's look at these cupcakes.
Isn't it a bit like that TV show, "Is It Cake?"
Let's find out, let's go one at a time.
Spoiler alert, they are all cake.
Oh wow. (laughs)
Oh, what's happened there?
Oh was that, oh yeah,
that was just our one where we just went standard.
Okay. And the last one.
Oh wow.
Yeah, that's just all kinds of weird, that one.
That's just done what it's wanted to.
It looks like a smiley face.
Okay.
Well, I'm not sure about that.
Tastes absolutely fine.
If you're aiming for something like that,
you are gonna be quite disappointed potentially.
However, the more you use it,
maybe you'll get better at it or batter at it.
Right. Next one.
All right, this next one is called the rice ruler.
Look at that packaging there, that's actually awesome.
Is that supposed to be like a king with his robe?
But it's actually a bowl of rice.
And that's the crown, isn't it?
Wow.
Simple, faster, tastier rice.
However, I think, a rice cooker, everyone should have one.
Amazing rice in one of those.
A simple measuring tool
for adding the exact amount of water required
to cook rice in any pot you already own.
It measures not only the correct amount of water,
but additionally provides the time needed
to cook your rice perfectly.
I'm not sure if you can see that diagram there,
but you've got this like weird stamper thing.
There's your rice there
and then there's different ridges
that gives you fill lines depending on the rice.
See, why don't I just get outta the packet, I'll show you.
Oh my gosh, I've got a sticker. (laughs)
Long grain brown rice, 43 minutes,
medium grain white,
and then your classic long grain white,
which takes 18 minutes.
So we'll start with that first.
I'll give this a little bit of a wash,
check out these instructions,
and then rice, rice, baby.
And this is some rice that I've just washed off a teeny bit.
So the water in there doesn't matter too much.
Just gonna push it in.
Now we grab the rice ruler.
So that's nice and level.
And what I've realised is this height there,
is one inch, right.
So it says to add the rice to a depth of one inch
and that is pretty much it.
We then find the rice.
So this is long grain rice, yeah.
We put it there and the arrow here,
we fill water to where the top of this box is.
And yes, all our jugs seem to be in use at the moment.
So I'm using a fat separator.
Once it hits the boil, the lid goes on,
we lower the heat, and cook it for the time on here.
So for the long grain rice, it does say 18 minutes.
However, I wanna try and cook the brown rice
at the same time because I don't need this,
ooh, in there.
(plastic rustles)
This takes a lot longer to cook.
And see that box there,
we're gonna go just to where that arrow is.
(water splashes)
That looks like a lot of water.
Oh, and this is just starting to boil.
Lid on, lower heat.
18 minutes from now,
we should have long grain white rice. (lips smack)
This thing is gonna take a little bit longer,
43 minutes for that.
So whilst that rice is still cooking,
we've got another gadget here,
which I think is actually underrated,
not selling itself enough.
This is by Brabantia, it's quite a respected brand.
I think our dust bins from Brabantia.
it's a two in one universal opener.
Now what I don't like about this,
is it's got nothing on there
other than a little image on the top right,
into why it's two in one.
Look, if you look at it, can you see that,
all the different sort of, like,
weird grooves and that on it.
It's really crazy looking thing.
You know, sort of as a result,
I feel like it could do more,
like this bit in the middle here looks really barbaric,
but I feel like that could,
like, you could crack a walnut on that bit there.
It looks like, it looks better than it says it is.
But for it to be two in one,
we have got like the standard thing.
I mean, does this make everything a bottle opener,
just having a little hook thing there?
You get them on tin can openers, but.
(bottle cap whooshes)
(liquid splashes)
Oh, this and this?
This is on my merch store if you're ever interested.
I have some random T-shirts and designs.
Mm, cider from a mug.
But I've made this weird commitment today
with our final gadget,
which is actually a semi viral gadget.
It's very popular. We're gonna make a pizza.
What I try to do is get three different lids,
okay, three different sizes.
We're gonna start with a small lid, baby food, okay.
And we're gonna see if this universal opener...
We'll go on there, grab it.
(seal pops) Oh, ba ya
Pop that seal.
Oh.
Slightly larger.
Now this is the thing.
Like, we went that way up for the small one,
but then there's a sort of like raised grip here.
I think you kind of do one way for the smaller ones
and then you go upside down that way
for the really big stuff.
So let's see. This should grip it well.
(seal pops)
Oh my gosh.
This is like, you've seen on the playlist,
or if you haven't, please do check it out.
There's been a few tin can openers
and a lot of ones are like five in one, six in one.
This is just like humble. It's a humble opener.
It's two in one, like I'm doing the job.
But this is the mammoth one here,
big old jar of pickled gherkins.
So we've gotta go to this side, that real wide opening.
There's still a bit of slack there
and what it is, there's these sort of like grips there.
Can you see this sort of like triangular indent
that's biting into the lid?
So we should just go do this fairly effortlessly.
(seal pops)
Oh my word.
Will it help me put it back on? Is it that good?
Oh wow. (laughs)
It's three in one, you can put the lid back on.
This is possibly,
I never thought I'd say this as a grownup man.
If I look back at my teenage self, I'd be like,
possibly the most exciting tin opener I've ever had.
That's actually alright.
This rice is well rested now.
This one just needs to come off the heat a little bit.
I don't know if you can see there, those indentations,
it looks like little finger marks
where the water has burst through the rice.
So heat off of that now,
just to cool it down again for 10 minutes
and we'll see what this tastes like.
Okay, my first reaction is it's nice and fluffy and steamed.
My second is that it's not burnt on the bottom.
Mm. Oh, that's really good.
It's light and fluffy and not stuck together.
I'm actually really relieved by that.
I was really worried I was gonna burn the pan.
Okay, and now the brown rice.
Oh my gosh. Ah.
So whenever I have this, normally,
it's like you bite into it like, oh, it looks cooked
and you're like, ooh, it's like a bit firm.
Hence the 43 minute cooking time.
Mm.
Yep, I can't say it tastes identical to this
because these different rices have like...
Rices?
Have like a different sort of like texture profile anyway.
Slightly more grainy,
but fluffy, steamed, just good texture to it.
Really good.
From that to a very strange pizza.
This final gadget, I'm very, very excited to use.
Our last gadget involves pizza.
Hence this amazing pizza oven right here.
In fact, I've got the competition going at the moment.
Anyone that signs up to my top tier of Patron,
I'm gonna get them a brand new one of these.
I'm paying for it myself. They are so, so good.
But once it hits midnight, 28th of February,
I'll pick a winner from there.
And as standard for other Patrons,
I am signing these and giving them away,
which is really, really fun indeed.
So good luck with that if you've entered
and check out the Patron, if you wish,
with Discord, behind the scenes,
early access, all that kind of stuff.
This thing, I'm really disappointed with it.
It's arrived and it's basically a conveyor belt
pizza peel thing.
Okay, it could be amazing
because let's face it, we've all been there.
So this actually cost me, it looks absolutely pathetic.
Though, I think this feels like plastic,
but I'm told it's bamboo, okay.
Now this thing, I've actually got it upside down anyway,
can do this, okay.
It's basically a way of lifting pizza.
So imagine you've built a pizza.
If you're doing it in the oven on a tray
or even a frying pan,
you can build it in there, no problem whatsoever.
However, sometimes you build a pizza
and then you try and lift it up and it just gets bleh.
This is where it's supposed to help.
(gentle music)
This is what I'm talking about.
This is the situation now.
I'd be like, oh no, I've built this amazing pizza.
And then no matter what you do to try and lift it,
it just doesn't get it right.
But what we're supposed to do is put this to the front,
tuck this, oh gosh, lift the pizza up like that
and then go like this.
(laughs)
Oh, does it need a bit of flour on it, I wonder?
It's been really popular
and suggested by you guys, this one,
but it did have a lot of one star reviews.
Maybe I'll try and get more under it.
No.
I think with a little bit of convincing,
if I get right under it,
there seemed to be like a motion
where I sort of push forward with it.
(gasps) See, like that.
I think we can do it, I think we can do it.
Maybe I'll go about halfway up like this.
Get under it a little bit.
Yes. (laughs)
That worked and it hasn't misshaped at all.
Wow.
I'm really worried with how hot this pizza oven gets.
Any of this touches it, that's gonna ruin it.
I would much prefer doing that.
But remember the role of this
is only to get it up off your surface
and onto a pizza thing.
And then you use a standard peel
or a proper pizza peel shovel thing
to scoop it out once it's done, I think.
I'm sorry, I'm gonna put long sleeves on for this.
Oh my goodness. Hello baby.
Oh no. No.
Ah. (laughs) I think that worked.
I really think it needs flour on it though.
That might be why it's had so many one star reviews.
Pepperoni, gherkin, apple sauce pizza.
Ah.
Huh.
♪ Yeah, it's nice ♪
- Whoa.
Hmm.
♪ Just cooking ♪
- Hmm.
Thanks for watching.
Consider subscribing if you wish.
Don't forget to check out the rest of the gadget playlist.
Keep any gadget ideas you've seen coming over to me.
Favourite one today, it could be this one with some work,
but I think my favourite is the underrated
two in one can opener, which is quite boring. (laughs)