- [Narrator] We are Sorted, a group of mates from London
exploring the newest and best in the world of food
whilst trying to have a few laughs along the way.
(guys laughing)
We've got chefs, we've got normal,
(bleep)
and a whole world of stuff for you to explore
but everything we do, starts with you.
(lively rock music)
- Hi, I'm Jamie!
This is Ben, hello!
- Now last time we did one of these
you absolutely loved it
so James and I have found other tools
that are useful in the kitchen
and we're seeing what our normalest of normal
thinks of them.
- Well at least you didn't call me a tool.
(Ben laughs) It's an improvement.
- Today, we are revisiting kitchen tools.
So as chefs, when we buy things for our kitchen,
we look for certain properties.
And today, we're gonna have four different categories
and two examples almost under the cloche for each.
The first one, a pan!
- Oh, a big pan and a small pan!
- [Ben] Both 20 centimeter pans.
Both non-stick.
Both with a lid, both oven-proof and dishwasher-proof.
- Okay, carry on, keep going.
- [Ben] They've both got handles.
(laughing)
- Instantly,
Le Creuset.
If you've got Le Creuset, you're doing well.
As I moved this one a minute ago,
I felt
how heavy.
- Hefty.
- To me that's the marker of quality,
but I don't know why?
- Takes a bit longer to heat up,
but once it does, holds the heat.
- And then more energy-efficient because you can
cook at lower temperatures because
the whole pan keeps the heat
and you don't have to keep a large heat underneath it
to keep it going.
- So these, this one as well is non-stick.
(gasps)
Crikey!
- [Ben] That is also nonstick,
and one of its positives,
one of its up-sale is the fact that it's lightweight.
- I've transferred to my cooking station.
I'm just gonna put some olive oil in,
get it heating up.
Put my onions in.
- It's not a recipe video,
we just really test the pans. - Right.
Right, yeah but I'm just working out,
do I wanna sweat-- - No, no, what he's doing is,
he's asking us (Ben laughs)
what to do.
- Now, this'll be interesting,
because this one's thinner,
- Yeah. - and this one's
more lightweight, do we think
that this one will heat up quicker?
- Did you measure the slices? - Well I did,
and then he dropped some so
(laughing)
I can't hear anything coming from that pan, whereas here,
that's a proper sizzle.
- So I think with any pan,
the cooking experience in its first use
is always quite nice.
- Yeah. - I think the testament
is how well it lasts, how easy is to clean,
all those kind of things as you use it more frequently.
- I think that's the same with a lot of these
chef-recommended things.
It's less about the first use
- It's the endurance of it, - more about
anything else, yeah yeah yeah. - and how long is it
actually gonna last because,
with cheaper pans in the past,
the non-stick comes off very quickly in my experience.
I reckon the lightweight one is gonna be around £15.00.
- It's 12.00.
- (bell rings) Okay. - If it's cooking
and still nonstick and doing its stuff
that's pretty good.
What about the Le Creuset one?
- 50.
- Oh, he went high.
- £112.00.
- Whoa!
- Phew!
- So that one is £100.00 more than that one.
- Wow!
- It is a purchase for life.
- For a £12 pan--
like as we say, first usage it's hard to tell.
I'd like to use that twice a day every day
for the next year and see if
it's still in that kind of condition.
James, as a Chef, your top three things
you look for in a good pan.
- Duh!
A nice heavy weight to it,
a well-constructed handle,
wow I am fascinating aren't I?
It has to be ovenproof.
- Yeah. - There's no point in buying
a pan that isn't ovenproof.
- I would love to be in a position
to spend £112.00
on a single pan.
I can't justify that at the moment
and I think a sweet spot of around £50.00,
that would be where I would want to be
at this point in my life.
- I think I agree with you, like I would rather
go for a mid-range, like in the middle of the two.
- I think you're looking for heavy base
that heats evenly, holds its heat,
is ovenproof and non-stick that lasts.
- Guys we need to talk about cloche sizes.
- Try it. - Oh!
- Two cafetieres.
- That's what I think of.
Cafe Ole!
Whereas this,
sip me baby
one more time.
(laughing)
- Oh! - Whoa!
- [Ben] That is a little jar for your next caffeine hit.
- They've given me coffee
within the-- - No, I put coffee in it.
- Right you put-- (laughing)
This one, classic.
That is what people are gonna think of
when you say "a French press",
"cafetiere", whatever you wanna call it.
That is that coffee pot.
This,
it's heavier,
it looks more up-market.
- I'm a bit worried that it's taking away
from the experience of pushing it down, you know?
- And seeing the coffee - You wanna see that happen.
Are you gonna make us coffee?
- I feel the judgment
coming from you. - Oh yeah, that's why
I'm looking forward it!
- The Gator one did come with instructions.
It's important that it's 21 grams of ground coffee,
a very set amount of water,
which is why we've got you some scales.
It then requires four minutes of steeping
and then a plunge.
(pop) - Smooth AF
with a really satisfying pop when you get to the top.
The main reason people would buy
a cafetiere is because they want to serve coffee
to other people.
- Yeah, but so what is it that you look for in a cafetiere?
- Coffee.
(laughing)
- It is military grade stainless steel.
It keeps it hot for longer,
up to 60 minutes, and the double filtration system
means you drink coffee, rather than eat it.
Less sediment.
If I do have a cafetiere, (pop)
I generally--
It's because I want coffee.
I don't wanna make coffee now
and have it sit there for 60 minutes.
- You ready for the plunge?
- That looked unsatisfying.
- That was a very unsatisfactory plunge.
I didn't get much feeling from that.
- So I feel like the pour is more important sometimes,
than the brew.
- You ready? - Yeah.
- More satisfying, but still felt scratchy!
Could you not have found a taller cup?
- [Ben] Oh, the suspense!
(laughing)
(slurping)
- Mm!
(slurping)
Blow me, that's hot!
Right. - That's the thermos
doing that I guess? - Yeah. (laughing)
- I think if you enjoy a cafetiere,
I'm not sure how much difference is, providing,
the plunger pushes all the sediment down.
So if that first one is sediment free,
you can see the coffee,
I think it's more about the coffee grounds you put in it.
- This one, which is from this cafetiere.
There's no sediment in it.
This one, which has come from, again no sediment.
Not necessarily tastes different,
but it feels thicker, it's more viscous.
I mean the times change so quickly,
how much do you pay for a good cafetiere these days?
£10.00?
- It's 12. (bell rings)
- 30?
- 38.
- So it's more than three times as expensive.
- Mm hm.
- It keeps your coffee an awful lot longer,
probably three times hotter.
- If I was gonna go out and buy a cafetiere tomorrow,
that is all I'd be looking for from a cafetiere.
That meets all of my expectations.
The coffee that it delivers, that is great,
and £12.00 seems reasonable for that.
This one whilst it looks different,
I don't see why I would spend more than three times as much
on that, I would go for this one.
- I'm not sure what a thermos does to that.
- I'm not sure, it makes it, - I wouldn't look for one.
- it keeps it hotter, apparently.
- Keeps its-- - But I don't think
it's necessary.
- Exactly.
- Number three. - Still not big enough.
- [Ben] So it's a Silpat mat,
and a roll of
baking paper.
- I have never bought a silicon baking mat before,
even though we've used them countless times here.
I've always used trusty baking paper.
- Obviously stick proof, good for caramels,
meringues, tuiles, we're gonna offer you
the opportunity to make some parmesan crisps.
- First off that's annoying, innit?
- I feel like it might be a standard size for a
professional
setup?
- I'm gonna grate some cheese!
What?
You're gonna say something!
- Ben's looking at me like,
"How can you grate cheese wrong?"
And I'm looking at you like,
(mumbles) - He's grating cheese wrong.
- [Ben] For anybody who hasn't caught
the first episode in this series,
where we discuss cheese graters,
- Oh yeah! - you'll know why
he's using a microplane
as a grater. - I've done it wrong,
haven't I?!
(laughing)
- It's also halfway off the tray!
Oh no!
- Another thing that I quite like about a mat more so,
is the way that, even cooking!
But also that kind of mottled netting effect,
means you get air circulation through it as well.
If you ever were to make something like a brandysnap
or something like that, that needs quite careful
but even temperature, then a mat is going to do that.
- I'm gonna put these in the oven.
How long do we leave those in there for then?
Three, three to four minutes? - Yeah.
- Yeah. - Now you can buy
silicone mats that are own-brand or cheaper options,
but that Silpat one, how much?
- I want to say £10.00, but I don't know
if I'm being ridiculous or not.
- £27.00. (bell rings)
- Wow!
That buys you a lot of baking paper!
- A 15 meter roll,
which would give you 45 uses.
Single use, you are always throwing it away.
£2.40, but again I think a little bit like the Le Creuset,
if you buy it, if you do bake a lot, especially,
- Yeah. - and you trim it
to fit your trays.
- In the cooking that I do at home,
and I-- it's not a lot of baking stuff,
I don't think I'd see the use out of a silicone mat.
Whereas with baking paper
there's always a roll of it in the cupboard.
Unless those parmesan crisps come out
completely differently from each other,
I think I'm sticking with the baking paper.
Boys, did you see how easily that came off?
- The baking paper is more evenly cooked!
The silicon one's gone dark around the edges
but has left the middle bit.
- It's possible that is to do with cheese distribution,
but from where we sit,
it looks like the paper one's done a better job.
- You can't keep blaming me! - It has yeah, it has.
No, we can blame you. (laughing)
It could be you, it's often you.
- Even if I was slightly more heavy-handed
with my cheese distribution on the silicone mat,
is there really such a big difference
that I want to spend £27.00 on a silicone mat?
No.
- No. - No, I'm buying baking paper.
- [Ben] Saved the best till last Jay.
- It's fit, it's fitted under the cloche.
- Yeah!
- (gasps) Thermometers!
Okay, so very standard looking digital thermometer,
and this one, "Thank you for choosing Meater,
"the first smart wireless meat thermometer."
Oh! (gasps)
This is,
this,
this is an experience!
A beautiful wooden case.
- [James] Is it a case?
- It's a charging case, because it's wireless!
I'm really intrigued by this.
Ahh!
Oh, hello!
Are we cooking cow, pig, chicken, sheep, fish?
Right select the cut of meat you want to cook.
Oh, here we go.
So what it does is it gives you all of the options
for what a rare, medium-rare, medium, etc, should be,
but then lets you change it.
So if you actually only wanted to cook it to 50 degrees
which is less than rare, you could do.
Insert your meat probe into the middle
of the thickest part of the meat.
- Oh he's going for this.
- Oh, there we go.
- What? - Two chefs just trying
to interrupt before he did it.
(laughing)
Oh 'cause if I flip it,
I can't flip it can I? - Yeah.
- Right we're in!
Start cook!
The internal temperature is currently 18 degrees.
The target is 59 degrees, internally.
Oil the steak, not the pan.
(Jay grinds salt onto the steak)
(steak sizzling)
Brilliant, so it's estimating the cooking time.
- I'm a big fan of digital thermometers
and I think they're super useful in the kitchen.
I use it more for other stuff,
caramel, sugar syrups,
jams, chocolate.
Whereas your Meater is absolutely
only really good for meat and fish.
(steak sizzling)
- Right with both sides nice and golden-brown,
I'm gonna chuck that into the oven.
- So whilst it's doing its thing.
- Mmm!
- Price?
- £10.00.
- It's £5.88.
(bell rings) - That is a--
That is a bargain, because I think you have
a lot of uses for that.
£60.00?
- 50% more, it's 89.
(bell rings) - Ohh!
If you're gonna spend £20.00 on a piece of steak,
how much will be bricking it
that we were gonna ruin that piece of meat?
And like, if that takes all of the stress and worry out,
and you're gonna do it on a semi-regular basis,
that's probably worth it.
That's got 15 minutes left.
I might go and get some lunch.
- You've got steak in there.
- Yeah but--
- [Ben] You've got nearly a kilo of meat cooking.
- Yeah but I'm not gonna get to eat that all by myself am I?
- Jamie did actually get hungry enough
during the steak cooking to go get lunch.
- That's an actual thing.
But Barry, apparently he's good at babysitting.
He's gonna look after it.
- (oven door slams) My meat has been removed.
- So the interesting thing,
is that the--
- Water! Need water, give me water!
- What have you done? - What's going on?
- Touched the pan!
- Oh no! - Why'd you do that?
Stupid, didn't tell me not to touch the pan, did it?!
Idiot!
- The only thing I think about metal handles
and stuff is that they get hot,
they conduct the heat.
- At least it was on camera!
(laughing)
- It got you to take the meat out of the oven
when the internal temperature was 52 degrees.
We have a target of 59 degrees,
so the residual heat is still coming through
and you're gonna get a more even temperature.
- Jay try the cheaper one.
- The cheaper one is currently saying
56.1.
- So we're looking for medium to medium rare.
- [Barry] Whoa!
- It looks great!
(Jay bangs the worktop)
- Good video guys.
- That'll do pig, that will do.
- If you ever have any questions
about how to kit out your kitchen,
and there's certain categories you want us to cover,
comment down below and we will start to review those too.
- And if you wanna see our chefs
reviewing some more chefy things,
like indoor pizza ovens, indoor barbecues,
sous-vide machines, then we made a playlist
of all of those videos which you can check out down below.
- But for now, Dad joke of the week.
- I'm gonna need my phone for this one
'cause it's quite precise.
So once upon a time there was a witch doctor.
He walked barefoot most of the time,
which gave him impressive calluses on his feet.
He also ate very little, and the food gave him bad breath.
Which made him, and wait for this one,
a super calloused, fragile mystic,
hexed by halitosis.
- I love a joke
(laughing) that is actually that clever!
- Look at that, it's brilliant!
As we mentioned, we don't just make
top quality YouTube videos.
- [Echoing Voice] Lol!
- We've built the Sorted Club,
where we use the best things we've learned
to create stuff that's hopefully interesting
and useful to other food lovers.
Check it out if you're interested.
Thank you for watching, and we'll see you in a few days.
(beep) - Ever made parmesan crisps?
- Yeah?
- Yeah? - Yeah.
- Okay. - Not at home.
Like here, when we're doing wanky stuff but-- (laughing)