(upbeat music)
(diners chattering)
- Hello and welcome to the channel.
Today I fancy tucking into some tasty food and drink,
and I've picked four kitchen gadgets that might
get us there a bit easier and a bit quicker.
- Oh, I like the might.
- Yeah well, we'll see.
- Bring it.
(rock music)
- Number one, lift the cloche.
- Oh, the Cooper cooler.
- A Cooper cooler?
- A Cooper cooler.
- [Ben] What do we think it might be or do?
- It's a cooling machine of some sort, I believe.
- To cool your Cooper. (laughs)
- To cool my Cooper,
which a cooler would insinuate it's a fridge
or cooling mechanism.
- [Ben] This is the Cooper cooler,
the rapid beverage chilling appliance.
It claims to chill drinks 90 times quicker than a fridge.
- Great, okay.
I'm kind of interested.
- Well, we're gonna have to put it to the test.
There is a bottle of wine, pop the cork,
let's take the temperature of it before we start.
They reckon they can chill a room temperature bottle of wine
at about 25 degrees down to six degrees in six minutes.
- Okay, that would be impressive.
- BS.
(Ben laughs)
BS. - I know.
That's why I bought it. (laughs)
- [Jamie] We would all have a Cooper cooler
if that was the case.
- Oh, I literally have already taken the cork out for you.
How have you managed to break it?
- Yep, 21 degrees.
- 21 degrees.
So it's not actually as cold as they say
as the extreme they can do it to, they say 25.
But I'll still be impressed if this
takes it down to six in time.
Add 30 ice cubes into the machine.
Pour two cups of cold water, that's 16 ounces,
into the ice water bin.
Place your beverage container, horizontally.
Wine, choose this setting for wine bottles
or bottles of thicker glass.
The cycle time is six minutes.
- I wasn't expecting that.
- A can in one minute.
A regular beer bottle in three and a half minutes,
'cause the glass is thicker.
And a wine bottle, 750 mil, in six minutes.
- That is fast.
- Well, when it's there, let's take the cork out
and put the probe back in.
Let's see, we were at 21,
in six minutes where are we now?
- [Barry] It's on six degrees!
- Okay, the BS that I was describing earlier is-
- Brilliantly superior. - Yes.
That actually worked!
- How did that actually work?
I'm really confused as well.
You're a wine expert, right?
- Yeah.
Well, no. - Yeah.
- As in, no, I like wine.
- Yeah you like your wine.
You described this wine as like
there aren't many other white wines that you want ice cold.
This one works really nicely cold.
- No, I don't think that one would.
I think that one's a Burgundian,
and you probably want a few degrees warm than that.
It's just the only one we had on the shelf.
- How white is this wine meant to be, Mr. Expert?
It's a red wine.
(Jamie sniggers) (Barry laughs)
- Ebbers. Pour it out.
- That's terrible. - Pour it.
(group laughs)
- Oh no! - Ebbers!
- I thought earlier, when I put that in,
that looks red. - I didn't even look at it.
That's the one I wanted,
it was literally on the shelf next to it.
(Barry laughs)
- I don't think there's any need to test any other gadgets,
we've peaked. (Barry laughs)
- We'll chill down the nice one, another six minutes.
It claims the ice in there will do it
up for up to five bottles.
So a couple of examples they give of
when you might want to use it,
for people who don't like to preplan
or forget for chill beverages.
- Yep.
- To fill up valuable refrigerator space
for more perishable goods,
especially if you're hosting a party.
- Yeah.
- For boats, RVs and tailgate parties.
- The fridges on boats are really small.
And you can only get like one drink in there.
So like, this does make sense.
- I get all of those use cases, as long as,
you can keep 30 ice cubes frozen at the same time.
- This is true. - But 30 ice cubes freezing
is probably gonna take up less room,
than five bottles of wine.
- Yes and a different space of the section.
You're not freezing wine. - Yes, no.
- The ice cubes are in the freezer,
if you're short of fridge space
then this means your wine doesn't need to be in there.
- Wonder if this one's turned red as well.
(group laughs)
- Get the probe in, now granted this particular white,
probably doesn't need to be as cold as six degrees
but has it worked?
- Yeah, we're down to six degrees again.
- That is very impressive.
- Yeah, I have to be honest,
I wasn't expecting to like this machine.
(group laughs)
- Very surprising because it worked.
The thing that's thrown me most
is if it is for a social occasion,
are you not better off with a big bucket of icy water,
and putting lots of things in it,
rather than a small bucket turning one at a time.
- A bottle of wine will help to give
more than one person a drink,
whereas a can of beer is only gonna be for one person.
- Yeah. - Yeah.
- And I think the spin with the wine and the six minutes
that's certainly a lot colder
than even putting a bottle of wine in an ice bath
for six minutes would do.
And whilst 30 cubes of ice is a fair number,
you'd probably need two or three times that
for a big ice bucket.
And of course the ability to chill drinks down to ice cold
without forgetting about them
and them exploding in your freezer.
Let's talk price, and we should point out that
that particular one is second hand.
We got it off eBay and was relatively affordable.
But if you were to go out and buy a brand new one,
which is slightly more modern design, and materials now,
a Cooper cooler, how much?
- I reckon around 30 pounds would be a fair price.
- That's what we bought ours for, second hand,
but brand new, 184.
(record scratching) - Whoa.
- Can't you buy like a freezer? (laughs)
- Takes 40 times a lot more longer.
- No matter how much the designs have changed,
if it still does the same thing, that's still a lot of money
for something that's gonna cool one bottle at a time.
30 pounds seems reasonable for something
that I had no idea you ever needed.
- Does that rapid beverage chilling appliance
get any cooler? - Oh.
- Or would you cool it a day?
- Am I gonna say it?
It doesn't get any cooler.
- Yes. - Oh my God.
- I mean it does exactly what it says on the box.
Right, lets bring on number two.
- [Announcer] If you're enjoying this,
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Thanks.
(upbeat music)
- Okay Baz, we'll keep you in the hot seat for number two
since you're doing so well.
- This is a wine cooler, isn't it?
- [Ben] This is the Hielo,
looks familiar, works differently.
A revolution in wine cooling with eco credentials,
keeps wine at fridge temperature
for an hour on the table top using just five cubes of ice.
- [Jamie] So it's gonna maintain a temperature
rather than lower to a temperature.
- Lucky that we have a cold bottle of wine.
- Okay, we're now at seven degrees.
- All you need to do is put five ice cubes
in the bottom of the ice cooler.
And because of its sleek design
the bottom will now sit on top, but not in the ice.
So it claims to maintain a temperature as
close to fridge conditions as possible
where wine can rest on the tabletop,
without losing its cool or being over-chilled.
Compared to many conventional wine buckets
and tabletop coolers, this uses thermal conduction
to actively chill the wine because it's made from aluminium.
But in comparison to other examples, I've certainly seen,
would be ice buckets that need lots of ice, and then water.
And therefore this is being used
certainly in the restaurant and hospitality trade,
because if you've got one on your table,
and your waiting staff or sommelier comes along
and pours it, so you don't need to wipe away the drips,
no more soggy labels, it's not submerged in water.
It's just sat on top of five cubes of ice in aluminium.
So that it's drip free when you pour it,
and keeps it cold at fridge temperature for an hour.
And as a comparison to lots of other wine coolers,
I mean different shapes and sizes, some you pre-chill,
some you add in lots of ice.
They claim that this is 92% more efficient
based on its conductivity as aluminium,
but also the reduction in ice cubes you need,
which you would have had to freeze.
- I've used these before in the past,
like ones you put in a freezer or whatever it be,
this feels like it's it's trying to do something
that isn't like necessary.
It has to be phenomenal, a bit like the Cooper cooler,
to be worth talking about.
- Like it's trying to solve a problem
that doesn't necessarily exist.
- It's a problem that's already been solved.
- To be honest with you,
we're not gonna know much about this,
until we've tested it for an hour.
So should we move on to gadget number three?
(energetic music)
- Now Ebbers, at the start of this video
you said we were going to make a meal
and these four kitchen gadgets,
might help us make it easier and quicker.
So far we've tested two gadgets to get wine cold
and keep it cold.
- Very important, you don't want to drink warm wine.
Now let's cook something to go with cold white wine.
- And red - Or red.
(group laughs)
- [Ben] Lift the cloche.
- Oh no, that's got garlic on it.
Does it peel garlic?
- This Jamie, is a garlic twist, crusher, pressure,
manual garlic crusher, garlic peeler, crusher, stirrer,
garlic twister presser for kitchen tool,
garlic crusher for mincing garlic,
ginger, nuts, shallots, olives.
I think they're after an SEO title,
but that's what it is.
- Wow.
- I think the logic is
that in a convenient, fast, and easy to use way,
it will crush three cloves of garlic,
as per all of their video and image instructions.
- Ooh. - Okay.
- [Ben] There's only one way to find out.
- Do I peel them first?
- Yes. - Yeah.
- One of those many, many gadgets
that because we're foodies, we get pushed our way
on various social media platforms.
So needless to say,
we've not been sponsored to talk about this.
And all the images I saw had three cloves, so fair test.
Once you've got those in,
you basically clamp the two together,
and you manually twist, and the more twists,
the finer your mince.
- [Barry] Is it easy?
- Yeah, it is easy.
I think even you can do this.
I mean, I'll be honest, that has worked.
- [Ben] What's your gut on this one?
- My gut says, I know how to chop garlic.
And if I'm chopping garlic, the chances are,
I'm also going to need to chop some other things.
So if I'm using garlic, the chances are I've already got
a knife and a chopping board out and ready to go.
This is an extra piece of equipment I don't need,
but if I don't have a knife and a chopping board to hand,
or I don't have the dexterity for a knife,
that does the same job.
It's a one trick pony, it's for garlic.
You might be able to use it
for ginger and stuff. - Peppers and ginger maybe.
- But it does the same job
as the levered garlic crusher that I've got at home,
which is like a traditional way of doing it.
And I do find that useful sometimes.
- Price wise, what do you think?
- I mean, to me, this has got 4.99 written all over it,
and maybe 3.99 at a push.
- Closer with your second guess at 3.97.
- Pretty close. - Pretty close.
- [Ben] So they're not-
- You're laughing, but it did the job.
And at 3 pound 97, it's hard to argue with that.
- So the final question, did it crush the manual task
or does it just grind you down?
- It crushed the manual task.
It did the job.
I now have garlic where as before I didn't,
and it's 3 pound 97.
If you need one, you're going to buy one.
I still don't know what food we're making.
We have cold white wine, cold red wine,
and some raw garlic.
- Let's move on to number four.
(upbeat music)
Number four, lift the cloche.
- [Barry] Oh no.
- [Jamie] A toenail clipping set.
(Barry laughs)
- How big are your toenails?
- So they've got a really sharp side of the knife there,
and then a serrated side of the knife here,
and then a pointy bit of the knife here.
- [Ben] Any ideas?
- Something you want to hold still,
and then something you want to very precisely-
- Well, lets just keep going, this'll be interesting.
Let's say you weren't holding it and you were inserting it.
- I'm gonna put that into somewhere-
- [Barry] Perhaps.
- And open up a cavity.
- He's not wrong.
- [Ben] I'm gonna put you out your misery.
This is a two piece shrimp peeler and deveiner.
- [Jamie] Oh.
- So rather than having to peel-
- Yeah, yeah. - the shell off big prawns
you should be able to go in and (imitates pop)
and then your other devices to get the the black
intestinal track. - Poo chute.
- Poo chute. - The poo chute
out of the bigger prawns as well.
- Shell shrimp shells into the middle
of the shrimp shell and shrimp,
plug in the end of the department.
(group sniggers)
- I think that might be direct translation.
I've got some English instructions here.
- Shake hands.
(Barry laughs)
- So claims to be useful for all types of seafood,
lobsters, shrimp, crab legs,
anything you like to enjoy delicious food with.
- And it's good for fashion.
(Barry laughs)
- What?
- [Jamie] It's good for fashion.
- [Barry] No.
- [Jamie] First remove the shrimp head.
- We'll use those to make a lovely little prawn stock.
Insert the tip of the shrimp peeler along the tail,
firmly pinch the handle and the shrimp shell will fall off.
(peeler snaps)
(Ben and Barry laugh)
- I mean, it's on my glasses.
(Barry laughs)
But it near enough fell off.
Look at that! - Look at that.
- That was actually very easy. (laughs)
- See we're so we're such poo-pooers until it works.
- Wait. - About the poo-poo.
- [Jamie] About the poo-poo.
- Oh, you got another gadget for that.
You got your deveiner, you can go in and scoop out.
- That's a hell of a lot quicker than doing it by hand.
- Now here's a question,
can you do it with the head still on?
'Cause presentation,
I love serving prawns with their heads on,
but so it's still easy to eat,
you've done the shelling part.
- Nice.
I would never be able to do that bit,
without making an absolute mess of it.
- Now you've used it, what do you think?
- It made a job that I dread
so much easier.
I think that was really helpful.
- While we wrap up this section,
won't you whack some crushed garlic
into some bubbling butter, and after a minute or so,
whack in your prawns.
Now whilst they cook away, Jay, let's talk price.
- I think they're between 10 and 15 pounds.
I'm gonna say 12 pound 50.
- In which case a bargain at 7.99
for the two piece set, the peeler and the deveiner,
as they come as one.
Would you have a pair?
- I think it depends on how often you're going to use them.
Like how often are you gonna have prawns like this?
At home, next to never.
However, in Spain, where we go and we get seafood a lot,
far more useful, because we are there for, I don't know,
one to two weeks and we'll get it
three or four times during that time,
and we'll cook them up at home.
They definitely make that job so much easier
and cleaner as well than trying to do it yourself.
- So the final question,
a cracking crustacean peeler,
or just the devein of your life?
- It's a cracking crustacean peeler, definitely.
And fashion.
(group laughs)
- [Ben] Let's get the prawns served up,
and back to our wine.
- [Jamie] Oh yeah.
- Let's have a look at the temperature of the wine.
- It's still at seven.
Mind blown.
(group laughs)
You know what, that is actually quite impressive.
I was expecting a couple of degrees higher,
and I wouldn't have been disappointed if it was.
If you're looking for an efficient and effective
wine cooler, wine holder, that keeps things cold,
then this works.
- [Ben] How much do you reckon?
- 30 quid.
- [Ben] That's 45.
- [Barry] It feels like it's designed for a restaurant
more than a home.
And I like it, it's not offensive at all.
- So the question for you,
the thought of one of these at home,
does it keep your cool, or do you lose your cool?
- It keeps its cool.
End of sentence.
(Jamie laughs)
- Another one of those gadgets
that I think has surprised us today.
Comment down below, which of those four
would you want in your kitchen, if any?
Let us know.
- And as always
please keep sending us your kitchen gadget recommendations
the great ones, the average ones, and the absolute tat,
who knows they might actually be great.
(Barry laughs)
- Should we eat this now please?
- [Ben] Yeah I want a prawn.
(beep)
- Do you reckon, I've only just realised this,
does the Cooper bit refer to anything that might come from
a product that has gone through cooperage?
I.e. barreling, if you're a cooper, is that not,
you're not a barrel maker, are you?
Like he's a Taylor.
- I'm a spaff.
(group laughs)