(egg cracking)
(food sizzling)
(zooming sound)
- Higher-end kitchen gadgets.
- Absolutely.
- Cool.
I know where I am.
(upbeat sound)
- [Woman] And I'm rolling.
(claps hands)
- Hello and welcome to "Sorted Food."
- Now, thanks to all of your suggestions
and our scouring the internet for the latest
high-end kitchen products,
we've got a lovely range to review.
- And to be absolutely clear, this is not a sponsored video.
We bought all of these products ourselves
with our own money because we found them "intriguing."
- We also kept the receipts to see if they're any good.
You ready to lift the cloche on number one?
(static sound)
(air whooshing)
- Ooh.
- He instantly thought hairdryer.
- I thought, straightaway, I recognized the brand, Sage.
- We featured the second time.
- Segay.
- Segay, what?
- No, Sage?
- Sage.
It feels like a drill. But with a-
- Is this from Ebbers' personal collection?
- It might be at the end of this.
No, not the end of that.
I mean at the end of this video.
I might take it home.
It might become part of my personal collection.
- Oh!
(laughs)
- Is it a smoke gun?
- Straight off the bat.
- Oh!
- This guy knows his smoking.
The Sage by Heston Blumenthal, Smoking Gun,
lets you infuse food and drinks with unique smoky flavors.
There are virtually no other methods that allow you to
make such a big change to the flavors of
hot and cold foods so easily.
Use a smoking gun with a small or large glass cloche
for exciting tableside theater.
- Some wood chips, Applewood and Hickory.
Hickory, in the way, posh.
Hickory dickory dock.
(snickers)
- Pop and click the mesh bucket in
to the top of the machine.
Sprinkling a little of the hickory smoke.
Arguably there is no better way to add bold flavor
to both hot and cold food.
And the fact that it is cold smoke,
it doesn't affect the food you're smoking
other than to add a smoky flavor.
Light it with the pump going and see if it smokes stuff.
- So as you turn it on, it starts to ember
and smoke straight away is puffing out the end.
- What does that smell like?
Can you smell the flavor?
(coughs) (laughs)
Can I?
- You can pretty much smoke anything,
but it's going to be cold smoke.
Cheese, great suggestion.
We've got something a little bit different for you to try.
Would you like to try and smoke some cream?
(lively music)
(coughs)
Is that okay? Fine?
- [Mike] He's like a cat.
- I can't tell if it's in the cream or on the cream.
But it's there.
- [Ben] So I presented something that might replicate
the dining theatrics.
- Wow.
- Ebbers, what on Earth is that that you've smoked?
(chuckles)
I mean, I asked that a lot but, what in particular?
- [Barry] Are they more wood chips on top?
- [Ben] That is a nice little scallop dish
that we have smoked with a celeriac remoulade.
- [Jamie] He did what, what?!
- And I've topped it off with some crispy tortilla.
A little hack from one of our meal packs.
It's a nice way of adding texture to something.
Imagine, hay-smoked, or in this case,
Applewood-smoked scallop.
- Amazing. Amazing.
- So one of the applications for this gun is
that once food is pretty much prepared and good to go
you can add the smoke to get that final finishing
flourish that provides the experience at the table.
- It's a hint of smoke.
Like I'm not being smacked in the face by it at all.
It's really nice.
And, you know what?
I can't work out if I'm tasting it
or I'm just smelling it from what's around me.
But it adds to the experience.
- I think what's interesting is there's two options.
It's what you smoke and what you smoke it with.
So bearing in mind, you could put tea leaves,
hay, herb, spices, or wood chips into this.
You can add a lot of different smoke
and nuance into that unveil.
But what you smoke, it's pretty much limitless.
- Would you like to try an Ebbers' special?
- Smoke me, Ebbers.
- Whoa, fill it with smoke.
(snickering)
This is to allow you to have the cloche dining
experience as well, but actually we use the smoke cream.
So the smoke essence should be all the way through this.
This is our tiramisu from "Can't Be Arsed To Cook 2."
I think it could be really cool.
Even things like cocktails as well.
'Cause you can smoke liquids as well
as you can smoke and fats and salt.
There's so many things you could do with it.
- It's really that there's such a light delicate note.
Still tastes of a beautiful tiramisu
but just with a little ambiance.
- So let's talk price.
- Yeah.
- How much do you think we paid for this device?
- 50 quid?
- 80 pounds.
- Pretty good going on the guesswork.
79 quid. (cash register dings)
(air whooshes)
- That was really good.
- Okay. It works and it does a good job, but it's probably
a little bit more than I would pay for it.
- So useful or not?
- It's very, very good.
And I would like to keep it.
- I've been on a journey, I'm gonna say that's useful.
(static sound)
- We really need bigger cloches.
- Oh, anything.
- Oh, is this one of those ones that's either
the name of an orange or mandolin?
- [Barry] Oh, wait a minute.
- Oh, so I can put my stuff in there.
And I can swipe it.
- This is a Beech Wood 3-Blade Cabbage Slicer.
If you are a sauerkraut enthusiast, this is for you.
- Did you make it?
- I'd expect it to be well-finished.
I'd expect it to be sanded down,
to be varnished, to be a thing of beauty.
- If you're making sauerkraut because of the time it takes,
I suggest you make quite a lot of it.
Do it in one big batch and it lasts you forever.
And you do it when cabbage is in season.
And then you've got sauerkraut for the year.
So, you want something that cuts it quite quickly
and efficiently because doing by hand is strenuous.
- The blades are very sharp. (sawing sound)
It's cutting very finely.
It's wafer thin.
- [Ben] Could you've done that by hand?
- I could not have done that by hand.
- Does all the leaves and even the firm kind
of stalky stemmy bit, which means you get no wastage.
You can literally push the whole cabbage
through that because it is so fine in the way it grates it
because of its three-blade action, chopped up.
- Would you like to make some sauerkraut, anyway?
- Have we got a week?
- Well, yeah, good point.
- Or longer.
The process is pretty simple.
Essentially, you're preserving the cabbage .
And to do that you need to put it into an environment
where the nasty pathogens can't live and survive.
So 2% salt will do that.
And now, get your hands involved.
And just kind of mix it all up
and scrunch it all up until water comes out.
And really scrunch it, scrunch it, scrunch it, squeeze it.
And what you're gonna want is the good bacteria
will survive in that and begin to ferment
and eat the natural sugars from the cabbage.
Once you've got loads of liquid out of it,
you season it, traditionally with caraway seeds,
maybe some black pepper.
But you can really sort of play with those seasonings.
And then you're gonna put it into your jar.
We just have the tiny tiny little jar here.
But put it all in there including all of its liquid.
- So you basically wanna make sure that
all the liquid is covering it
because that's essentially going to ensure
that it kills all the bad bacteria and the pathogens.
If you're gonna seal it up,
you need to burp it every so often by opening it
and letting all the air out and then trapping it again.
- Or you just leave it unsealed.
And this is the thing that's weird.
You just leave it at room temperature for about 10 days.
- You're gonna eat some of Ebbers' sauerkraut.
- Oh, there's a sentence.
- I'll sort you out a sausage as well.
There you go, Baz.
German mustard, bratwurst, and my homemade sauerkraut
which has got fennel seed, black pepper and juniper.
- Ooh, a whole jar of it.
(laughs)
Oh, it's lovely.
- Took about 10 or...
No, maybe 11 or 12 days to get to the sourness I wanted.
- It's very tasty.
That is far less sour
than the one that I've got home, actually.
The one I've got home, you have a tiny bit of it
and it's really stringy, long stringy stuff.
Oh, where there too.
- I'm guessing, you didn't use this though, to make that.
- No, I did it by hand.
- But a bit chunky.
- If I was making sauerkraut on the rakes and I was doing it
for like homebrew or selling it or whatever it was,
then I would want a quick
and easy way to slice up the cabbage.
And I think that would be really useful.
- So it doesn't feel like a thing for normals.
Feels like a thing for hobbyists.
- Yeah. Would you like to guess the price?
So for a reference point, one of Amazon's most popular
and highly rated mandolins, finished in black plastic
but obviously with a metal blade, one blade sells
for about 28 pounds.
- 37 pounds 50.
- Let's go for 40 pounds.
- 29.99. (cash register dings)
- Okay.
- [Mike] Is it worth it? - Okay.
- Question is, is it useful or not?
- It's not for me.
- For the right person, this is useful.
For me, not so much.
(upbeat music)
(static sound)
- Okay, Barry, we've tucked a little something
under your nose.
- I've been told to look.
- Oh!
It looks like it's just missing the cow.
(chuckling)
- What gin, rum, vodka?
- That is an awfully big glass bottle for tequila.
- What you put pods?
No!
- This is the Bartesian Machine
and it makes on-demand bar-quality cocktails
an effortless way to serve
and enjoy premium cocktails at home.
- Oh wow, okay.
- It's delivered with a little bit of class.
- We have purchased very particularly the old fashioned set
of capsules for you to test today, mate.
- Excellent. I do enjoy an old fashioned.
- Right, Baz.
You have cosmopolitan capsules, we've provided you
with the recommended vodka, 50 Cent's very own.
(chuckles)
- I'm skeptical, but I'm intrigued.
- You've got a gin and rum, vodka, tequila
and whiskey vessel.
Fill it, stick 'em in.
Fill the reservoir with water then add your capsule
and you're good to go.
On the top of each capsule, there's a barcode
which the machine will read
and then make sure that the correct measures are used.
I'll stick to regular.
Tempted by light.
(laughs)
- We'll go regular now.
And then later we'll go
(whispers) strong.
- And next when complete, shake, strain
and enjoy your drink.
- [Ben] Whiskey's bubbling.
- Oh, look at that.
(ice clacking sound)
(upbeat sound)
- That tastes to me, like it's been made with a sugar syrup
rather than with a sugar cube and water
because it's thicker.
It's more viscous as a whole drink.
- It's delicious.
I like it.
It tastes very cranberry and citrusy.
Am I fussed by how good of a drink it can make?
Probably not.
I think I'm buying something like that for the convenience.
- Without having to remember the recipes
things like margarita, long island ice tea,
gimlet negronis, old fashioneds, cosmopolitans.
- Can I the strong version to see-
- [Mike] Yeah, absolutely.
- If it puts more...
If that puts more bourbon in.
- Is it close, passable or miles away
from what you'd expect?
- Passable.
If I wanted a quick fix of an old fashioned,
that would do the job.
- That in your living room, on top of your glassware.
Well, that would be really cool wouldn't it?
- The problem with cocktails is having to buy all
of the different ingredients to make a cocktail.
- I think where this excels is exactly that
when you want to make different cocktails in one glass,
one after the other.
- I don't need one, but I really, really want one.
- Smart looking product.
- It's been featured by "Forbes," "The Food Network,"
Oprah loves it.
It's been very well received.
How much do you think it is?
- 199 pounds.
- Six...Hyundai.
- So once we converted the price from dollars to pounds
comes in at around 300 pounds, excluding delivery.
- Ooh.
- And the pods are then two or $3 each.
Depending on what bulk you buy them in.
And you can get those in subscription.
- If you were to part with 300 pounds,
I think you'd be happy because it's premium.
It's solid.
It's quite high-tech and it does the job.
If you're willing and in a position to part with 300 pounds,
good for you, have it and enjoy it
because I really want one.
- That's so expensive.
Because it's unnecessary.
- That's the standout gift.
That's like the 21st birthday.
- Well, over to you guys, which of those gadgets
caught your eye and would you smash the cash on any
of them comment down below.
- And as always also comment down below
with other gadgets you see that we should review next time.
Or of course, let us know over on Twitter
using the hashtag #sortedgadgets.
- Not useful.
- It's absolutely.
(argues and laughs)
(lively music)
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And, they're written specifically for normals
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So there's a range of easier dishes right up to
colossal-yet-still-achievable project cooks.
We're running a limited pre-sale right now.
So, Sorted members, you can guarantee yourselves a copy.
If you aren't a member, you can sign up for free.
And then guarantee yourselves a copy.
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(superhero theme music)
(beep)
- The people who provide my water are called Thames Water.
So when I drink water, I think this is Thames Water.
(chuckles)
And then I think I hope it's not Thames water
because that's green.
(chuckles) Sorry.