(uplifting music)
- It takes years to become a pro chef.
But with the way technology's been going
over the last few years,
today we are asking the question,
can kitchen tech help a group of normals
for the internet into thinking that they're pro chefs?
- So we're joined with a special guest today
to help us with these gadgets.
Today, it's Arun from Mrwhostheboss.
- But, fear not Arun,
you're also joined in the kitchen by Mr. How's your father,
and Mr. look who's finally found a barber.
- Oh, my... - Okay.
Right.
- You're the boss of gadgets.
Boss of cooking?
- Debatable.
Well shall we see what we're trying to beat today?
- That cake?
(group laughing)
- So, for context, Kush has made his version by hand.
He's made a classic sponge,
which is layered with a wonderful passion fruit ganache.
He's also got a yuzu gel that he's decorated on the outside.
We've got some tempered chocolate.
We've got some spun sugar,
we got gold leaf, we've got isomalt.
But it was all done by hand.
- This challenge is actually so perfect cause,
I am like a very strong believer in tech.
I actually feel very confident we can do this.
- Well that makes one of us.
(group laughing)
(fast anticipatory music)
- First gadget we're gonna use, the TOKIT Omni Cook.
This is gonna help us weigh out all of the ingredients.
It's gonna help us mix all of the ingredients.
Even better than that,
it's gonna give us a recipe in the first place.
- I did a little bit of research on this online.
It's like a 21-in-one cooker or something like that.
- That's exactly it.
- Which is like kind of my dream gadget.
(Jamie laughing)
Oh my God.
- So the beauty here is we've got ourselves a video.
This is also gonna talk us through,
step by step, all we have to do.
- [Omni Cook] Weigh 30G butter and 60G milk,
and melt them into liquid in a container.
- [Arun] I can't believe I've never seen one of these
in person before.
- [Barry] Could you see yourself actually
using something like this at home?
- I, I think so.
So this mixes, it cooks...
- [Barry] It blends.
- [Arun] It blends.
- [Barry] It stirs things as well.
So you can can make cakes,
but also it's quite good for like making soups,
or even risotto is where it just needs constant stirring.
- So what else would you need apart from that in a kitchen?
- Talent still, is still quite useful.
- You still need an oven,
but it's really good for any wet cook.
You can stir fry in it, which is awesome.
Um, yeah, sous vide.
Slow cook.
- [Omni Cook] Add 5 eggs.
- [Arun] Five eggs.
Isn't the cake like, like this big?
- [Jamie] We're making one little cake.
Next instruction is to, to mix it for 12 minutes.
- Start cooking. - Oh my god, that's it.
This is gonna mix it for us.
- Still mix it for us at 40 degrees Celsius.
- But without a piece of machinery that's doing it for you,
you would not be able to control the temperature
like that while at,
while mixing. - No, not at all.
- You'd have to do it over a pan of simmering water,
and for many, many minutes you're whisking by hand.
- But technique-wise, we're using more chefy techniques
because of this machine, than our chef.
- But this is the more precise recipe.
- We've not added any flour yet.
- Good so far.
- [Ben] It's a bit like a Swiss roll sponge,
which is a fatless sponge,
but you have added fat in here from the butter.
But basically your whippy, whippy, whippy, whippy,
loads of air, loads of volume,
and then you'll fold in the flour.
- It needs to be zeroed right?
It's at -3.
- Jamie's presence is putting a weight on it.
(group laughing)
Pour the melted butter and milk through the hole.
- The milk and butter's already in there.
- No. Instruction one was melt it over a pan of water.
Instruction two was whip up the eggs.
So it turns out it doesn't matter how normal you are,
you still have to follow the instructions of the machine.
- It's just a (censored) cake mix.
Just, just make (censored), just mix it,
and put some, put some flour in it and we'll get going.
Come one.
- [Omni Cook] Now cooking.
- [Barry] So remove the whisk and stir the materials gently
with a scraper into those, no-dry flour.
- That's not very automatic-
- I know.
- I know. - -at all.
- Boys, boys, we're on the side of the tech right now.
- Sorry.
As long as it makes an impressive looking cake.
That's all the matters.
Half full, do you reckon?
- [Jamie] It's gonna rise, isn't it?
It's got gluten flour in it.
- Does gluten rise?
- [Barry] They'll rise apparent...
I don't know.
They'll be fine.
- We've just put air into it.
- [Barry] Does it...
It's fine.
- So next up, this is going into our Bermuda Toaster,
which also doubles up as an oven.
You can make amazing toast, croque madames.
You can reheat croissants.
You can also bake a cake.
- So I actually use one of these at home.
I think it's phenomenal.
As soon as I got one and tested it for the first time,
my old toaster is gone.
So the way this thing works is it sends out steam
into the oven, which coats the outer layer of the bread.
And then because steam heats up faster
than the air around it,
it basically crisps up the outer layer of bread
while leaving the inside fluffy.
And I read it and I was like, "That's rubbish."
But then you try it and you can,
you can hear the crunch in the other room.
- So for a sponge cake, the theory is
that we can get that crust on the outside
but we can keep a really moist cake in the middle.
- Pastry chefs use this technique quite a lot when, like,
their ovens inject a bit of steam
into the oven to get a crisp top.
If the pros are doing it,
then this is what we should be doing.
- It doesn't instil any confidence at all.
But it's such a nice bit of kit though, isn't it?
Like, this is like the nicest thing in this kitchen.
- Well we've done the hack for...
- Oy. - Oh.
- Sorry.
(group laughing)
- [Ben] We have our own bit of kitchen tech.
How about that for a dubious link?
This really does bridge the gap between chefs and normals.
So we can get our weeks dinner on the table
from a single shopping list, with no food waste.
And you can get it free now for 30 days.
- So, I have got you guys a present.
This is Mycusini, and it's basically a 3D chocolate printer.
- [Jamie] Oh.
- [Arun] Which sounds good.
- Yes. - Mhmm.
- [Arun] In practise, it's not very reliable.
Which is probably not what we need right now.
(group laughing)
- Cheers for the present Arun.
(group laughing)
- But if it works,
this could be the thing that separates us.
- Can we choose from anything to go on top of our cake?
- [Arun] So we have about 200 3D models preloaded onto this,
on an SD card, and you just browse and pick.
Shuttle cock.
(group laughter)
The options are endless.
Um, unicorn.
- We've got a trick our audience into thinking
a chef made it.
- Think like a chef, I like that.
- [Jamie] Think like a chef.
- Like, pretentious. - Very pretentious, yes.
- Pretentious, yeah. - Yeah, yeah, okay.
- We could do food and drink.
It's a bit on the nose.
So I wish this did just like magic chocolate outta nowhere.
But what you actually have to do is to use these
really strange looking cartridges
and you basically shove them up there
so that it can then shove them back down
in the shape you want them to.
So what you have to do is you actually have to
pre-dose it where it basically starts
by heating up the chocolate,
allowing it to flow out smoothly.
At that point it will start building the model.
So we have decided that we would like to
associate ourselves with the French cuisine,
and therefore, 3D print an Eiffel Tower,
and it's going shockingly well.
- I know it's a tense moment, but we have smoke
now. - Oh.
- [Arun] Oh my god!
- Jamie, you're right.
They do rise.
- Yes, you've just beaten 12 minutes worth of air into them.
- They look more like Yorkshire puddings.
- I feel like I'm starting to smell a bit of burning.
Are you, no? - No, it's fine.
That's just my, my deodorant.
(snorting laughter)
Okay, there's a real issue here.
So, let's turn it off.
- [Jamie] Barry, is that issue that the
dariole moulds are overfilled?
- No.
No.
- [Arun] Oh god.
- [Barry] Okay we...
Right, the ones in the back are falling. Oh no.
This is our test one.
(group laughter)
- Oh well at least it's moist.
(group laughter)
- 50 minutes and counting.
- Oh, I know we're grown adults, but come on.
(group laughter)
Okay, next gadget, which I think you're familiar as well.
I've seen a short on this on your channel.
- I have used it.
- [Barry] So this, supposedly, can engrave using the laser.
Anything we want onto something with sugar on it.
- [Arun] It's like a phenomenally powerful laser.
- If we were to take a lemon peel,
and have it, like, around the Eiffel Tower,
or on top of the cake, it's now a lemon cake.
We're making a lemon cake
if we go for this.
- Oh well, that's good to know.
(group laughter)
- [Barry] We know, we know this machine works on lemon.
So, what could we put on the lemon peel
to compliment the Eiffel Tower,
and maybe a lemon filling as well?
- We've gotta be 200 IQ here.
We've gotta make this look like a professional chef made it.
- Yeah.
- So what would a professional chef do?
- [Barry] Well these can be interesting, couldn't they?
- [Arun] That, actually, is a really good idea.
I think, given that we're not sure what the theme is,
we should go abstract.
- [Barry] Yes, go abstract.
Yeah, nice.
- So this will basically do an outline,
but not the full laser, to show you where it's aiming.
- Oh right.
- [Arun] So what I'm gonna do now is move the lemon peel
so that it actually prints on that.
Begin.
All right, we're going, we're going.
Oh, wow, look at that. - I can't, I can't look at it.
But you can see it in real time, like,
shaving away the top layer.
- It's really difficult not to look at something
that sounds fascinating,
but I haven't got the goggles on.
- So I'm now making another cake batter using
an incredible piece of technology
called a microwave.
A tablespoon of butter, sugar, self-raising flour,
and an egg,
all into a mug with some lemon zest
to give it a lovely zing,
into a microwave for two minutes.
The thing is, it's not the tech that let us down.
It's us, not following instructions,
and trying to do too many things all together
at the same time.
So I'm doing something that I know will work.
It's really simple.
I'm just gonna get on with it.
Lemon drizzle.
You're welcome.
- Oh no. - No!
- So basically the nozzle of the 3D printer
decided to knock over our Eiffel Tower
so that it's now the, the leaning tower of Paris.
I think we can push this back into place
while the chocolate's still warm.
It doesn't look quite as impressive now, up close.
Well, okay, okay.
Tell you what, why don't we keep this as a backup...
- And go for a, go for a more simpler shape?
- I think so.
- [Barry] There's a Michelin star.
- [Arun] The fact that it's managed to do
seven or eight rounds,
while perfectly going on top of itself every single time;
pretty good, right?
- [Barry] We've done well. We've got time to do more.
- Okay, I'm gonna try a rose
cause the rose looked really good.
- Yes. - Just as a backup, yeah.
Again, it's like, it's just fascinating to see the progress.
It's like, if a human were to draw this
they would go shape at a time.
This does the entire image, one layer at a time.
- We've got a sponge, which is cooling down in the freezer.
Jamie's making a delicious jam.
For the frosting, I'm thinking lemon cream cheese
and icing sugar.
- [Arun] Mhm.
- [Barry] As kind of your crumb coat.
- To smooth out all the... - To smooth out all the,
some of the imperfections.
Then, maybe a little drizzle at the top?
- Drizzle sounds good.
- So, therefore, I'm thinking white chocolate,
and cocoa butter,
melted down into a basic drizzle.
The easiest kind of "drip" cake you can make.
How long left chef?
- 22 minutes.
Feels like you've got a plan at last.
- The slight issue we may have is we've given this one
the task of printing in 2K resolution,
which is not something you do when you have 22 minutes left.
- So how many layers of jam do you want in this, one or two?
- [Jamie] I think two layers.
- [Barry] Two layers.
Two layers.
It's got a burnt patch in the middle.
(Ben laughing)
There's slightly more uniform.
We now just need our jam.
- [Arun] That's good.
- Why is it so bogie like?
- So the jam's got xanthan gum in it
because we had to make it so quickly, we needed it to set.
It's got quite a lot of that texture that we need.
(Arun laughing)
- Yeah, look at it!
- [Jamie] The flavour is, dare I say it, spot on.
That combo of mango, and passion fruit,
is gonna go really well with our lemon sponge.
- Would you say it's worthy of a Michelin star?
(laughing)
- [Jamie] Right, do you need me to melt the white chocolate?
- Uh, yes.
I think we can colour it, very slightly,
so it looks chefy, not like a normal did it.
So a hint of purple would be lovely, wouldn't it?
- Ordered.
How much red, and how much blue should we go for
to make purple?
- [Arun] 50-50 seems like a good starting point.
- [Jamie] 50-50?
- [Barry] It doesn't look beautiful,
but I'm kind of happy with that
cause that is just a crumb coat.
- [Arun] My confidence is going up.
- [Barry] Jamie...
- What, what do you mean, Jamie?
- What colour is that?
- [Jamie] I don't know.
I'm gonna guess not purple.
- Wait, let, let me check.
It looks green.
(group laughter)
- But this is not useful.
- What I'm learning is it doesn't matter how much
you spend on gadgets, they're still very normal.
- [Jamie] And you're happy with that colour?
- [Barry] It's not a bad colour.
It looks like a natural, berry colour.
- [Jamie] Oh yeah.
- [Barry] Just off centre.
- [Arun] Yeah.
We're gonna cover the whole thing in gold?
- [Barry] Yeah, why not?
This is so...
Right.
What you've done there is that stuff sticks to moisture,
and obviously, you're a little bit sweaty.
(Barry laughing)
- [Arun] That, that feels unusable.
(Barry laughing)
- You're using all the gold.
You do realise that, that was like
an entire year's supply of gold?
- [Arun] We were going for pretentious.
We agreed that.
- Yeah, yeah.
- You've also got two and a half minutes.
- We should coat that with as many things as we can.
- Hey!
(group laughter)
Right, I can, icing on top.
- What? So, so, what?
I mean I don't wanna ruin it, Baz.
So...
(group laughter)
- [Arun] So we've got the rose,
we've got the lemon to go on top.
- Citrus peel. Are you going rose or are you going star,
what was your decision?
- I thought we may need to award ourselves
the Michelin star this time.
- [Ben] A lot of modern art needs interpretation.
- Mhmm, mhmm. - Yeah.
- Yeah, turn it...
Is there a good side?
(group laughter)
- [Arun] That's nice.
I'm trying.
(Barry laughing)
- [Barry] He's really doing it.
- [Jamie] Yep.
- [Arun] Ah, okay.
Okay, okay, here we go.
And then another one at a little angle like that.
We can put that on the plate.
- [Barry] Yeah. Okay, cool.
It's broken! - Broken.
- [Arun] And Eiffel Tower on top.
- [Barry] Okay, cool.
We're there.
- Wait, wait. - Chuck the rose as well.
- Yeah, go on.
Why not?
- [Ben] Ten, nine,
eight, - Oh good.
Let me just repair this. - Seven,
six, five, - Stop, Jamie!
- Four, three, - Jamie!
Two,
one.
Step back
from your work of art.
- I mean, it's exactly what I expected if I'm honest.
(group laughing)
(groovy music)
- So whilst I am going to taste both, side-by-side,
and make a comparison, we're also just putting it
to the audience to vote.
A photo of each...
- [Arun] Which cake was made by a professional chef,
A or B?
- I've made my vote
- There's already hundreds of votes so far.
I feel like we now we should not look at it
until the reveal.
- Yep. Yep.
Looks and first impressions is one thing,
but it's also gotta taste good. Should we just hack into it?
- Yeah, it might help ours.
- Sooner the better, probably.
- Let's start with the cheffy one.
Cause what we're looking for...
- [Arun] Oh my gosh.
- [Ben] are layers.
- All right.
- [Group] Cheers.
- That's pretty good.
- You got a passion fruit ganache in the middle,
and then you've got a yuzu gel on the outside.
- It's incredibly rich.
It's my kind of chocolate cake.
Like a light element of fruit as well,
that kind of goes underneath.
- I mean, I'm not surprised, but that is stunning.
- And to be fair, years of experience,
and expertise in the kitchen.
- Now, for our little unicorn.
- I like, I like the spritz of glitter.
I like the fact you've gone three 3D printing.
There is absolutely no way, by hand,
you could have created these.
- No. - No.
- Entire passion fruit seeds in there for added crunch.
(group laughing)
Have a taste.
- [Barry] Jamie, look at the bogie filling.
- The sponge is denser, the middle is gooier.
- It's probably the lowest budget thing
I've ever seen gold leaf on.
(group laughing)
- [Group] Cheers.
- Why is that so eggy?
- What side are you on?
So eggy.
That's inedible.
- It's just a full English.
(group cackling)
- How many eggs did you put in that?
- Just one. I picked the smallest one.
- But look, I'm gonna try and find some positives.
There is no way you could get
that kind of precision etching.
There is no way, I don't think,
that you could pipe something quite as intricate,
albeit, being the compound chocolate,
I don't think it tastes great.
- Amazing.
I'm actually quite impressed by some of the gadgets.
They did deliver. - In isolation,
they've done their own roles well.
- But ultimately the votes are in.
Can we get a final verdict?
- So soon as I click this, we're gonna see which cake won?
- Yep. - You ready?
Three,
two,
one.
Oh, no!
- With two thirds of the vote...
- I'll take 33% though.
Wow!
(group chatting)
- [Jamie] 33% is much higher than I was expecting.
I class that as a win.
- That's cause they didn't taste it.
- Yeah.
- The tech is doing very supplemental parts of this.
- Mhmm.
- The problem was the core cake, which was all us.
- Baz, we know how to make a cake.
We know how to make a jam.
By using the tech, it took us outside of our comfort zone,
and we did it in ways that we wouldn't usually do it,
and we had a far worse result for it.
- Arun, thank you so much for coming down.
If you wanna go check out some proper tech reviews,
go give Mrwhostheboss some love.
- But it was good fun.
- 33%.
- Yeah, take it! - Yeah.
(group applause)
- That's 30 more than we were expecting.