(dramatic music)
- Whoa.
- Over the top. - I'm coming.
(crashing) (glass breaking)
(glass tapping)
(egg cracking) (sizzling)
(dramatic music)
- Hello, everyone,
and welcome to Sorted Food.
Now, the others have abandoned us today,
leaving Baz and I with a pile of kitchen gadgets
to test and review.
- So now we're officially chef-less.
Does it mean we have to be extra normal?
- Yes.
Yeah, let's do that.
(upbeat music)
- Okay, we're starting strong.
Mike, lift the cloche.
- Okay.
So it's plastic.
It's got a spring.
(plastic chopping)
I imagine
you
put vegetables
or something you wanna chop
(plastic chopping) and you slap it
and you chop it.
- This is the Slap Chop Food Chopping Machine.
The Slap Chop is your all-purpose food chopper
for all your chopping needs.
Food processors are too bulky
and most kitchen slice
or chopper gadgets have too many parts.
With Slap Chop, the more you slap, the finer it gets.
- I can see a need for it.
- I mean, straight away,
there are some incredibly compelling videos online
of this thing working
and Vince, who demonstrates it, does a very good job
at chopping pretty much everything.
Right, so features of it.
You've got a butterfly opening as well.
So if you take the black bit at the top, turn that, lift it,
it then butterflies open.
So you can - Okay.
- Clean the blades
- You can actually - really easily.
- Okay.
- Supposedly, on its first chop,
you can take away the skin of the garlic
or the onion as well.
So it peels as well as chops.
- Let's slap some veg.
- We're gonna start,
let's start with garlic actually.
(plastic chopping)
(Barry laughing)
(plastic knocking)
- Where did it go?
I mean.
- It has done what it said.
(plastic chopping)
- As I slam it, it rotates.
- Oh.
(plastic knocking)
- It's not bad.
- Okay, let's move on.
Let's chop some, not like that.
Can you chop the onion in half first?
- I'm pre-chopping an onion
to Slap Chop an onion? - Yes.
(plastic chopping)
- We got some chunks - in there.
- Stuck in the bottom.
For me, this is a hassle.
I'm just saying.
In fairness,
the skin has been removed on the first chop.
- Wow.
(plastic chopping)
- It is satisfying.
That is not bad.
That is absolutely usable.
- Red pepper?
- Oh, yes.
(plastic chopping)
After ten chops of pepper, it's
kinda there.
It works.
- One of the dishes they make in the video is a tuna melt.
I mean, we already have the garlic, the onions,
the red pepper.
All we need now is cheese, tomato, and some tuna.
So let's slap 'em all together.
- Cheese straight on.
(plastic chopping)
Slap Chop. (plastic chopping)
Slap Chop.
Tomato in, the whole tomato.
Let's do it. (Barry laughing)
- Interesting - Doesn't quite,
(plastic chopping) (Barry laughing)
(plastic chopping) (dramatic music)
(cheerful music)
(rock music)
That is a sandwich. (Barry laughing)
Now, full transparency,
we used some of my tuna mix, put some more herbs through it,
but essentially, the core of that tuna melt was the stuff
that I slap chopped.
Cheers.
Now, I'm trying to think whether this is yet another one
of those gadgets that's been invented
for people with dexterity issues and problems like that.
It's hard.
It does what it said it would do.
- Yeah.
- It, just bits get caught and it's rough.
It's rough and ready.
- Let's talk price then.
- 15 pounds.
- 12.99. (cha-ching sound effect)
- Okay.
Yeah, kind of what I expected.
- The Slap Chop,
is it a slice of genius or just a slap in the chops?
(Barry laughing)
- It pains me because it does exactly what it says,
but I actually, personally,
have realized that after using it, I don't need it.
So I'm gonna say it's a slap in the chops
for me personally.
(static)
Okay, Baz, number two.
Lift the cloche.
- Ooh, it's,
it looks like a kettle slash pressure cooker.
- Yeah. Lift the lid off.
Have a play, have a look.
- This has got a filter.
Why is it electric?
It's got a measuring jug inside of it.
(Barry laughing) I wish I could tell you,
mate, but I have no idea.
- This is the Almond Cow Plant-based Milk Maker.
Use any nut, seed, or grain
to make homemade, plant-based milk in moments.
Makes five to six cups of fresh milk
at the touch of a button.
No straining, no mess, easy cleanup,
just the way it should be.
- Oh.
- So plant-based milks, rapidly on the rise.
They're everywhere.
All in the supermarkets,
but there are still huge questions around packaging
and sustainability.
So why not just do it at home yourself?
- I drink nut milk.
So yes, this could be appropriate for me.
- Let's give it a test and see if it works then.
We've got all the ingredients there
to make their trademark CocoCash Cacao Milk.
- Oh, love that straight away
cause I've only ever bought
just standard nut milks before.
Okay, like it.
Take the lid off.
Fill the basket with all of the ingredients,
cashew nuts, desiccated coconut,
and some cacao in it.
Fix it back to the machine.
Fill the jug with water. (water pouring)
Press the Cow start button,
and it will run through three automatic stages.
When the green light stops flashing, your milk is ready.
- [Mike] Press the cow.
(blades whirring)
- Bloody hell. - And that's it.
You just leave it.
(blades whirring)
- What's it doing?
- I imagine we've just heard the nuts being chopped up
because commercially, nut milks are made
by grinding the nuts to an extremely fine paste.
Then, thoroughly mixing with water.
- I think it's ready.
Let's see what we got.
Straight away, it's velvety, like a milk would be.
It does, it's not as,
it's not as thick
as some of the nut milks I've got at home,
but it offers a satisfaction of
- It looks frothy.
- Yeah.
I've just never considered the idea of making milk
on demand.
- Inside the little filter,
what do we do with all that mush?
- Oh yeah. - It's just wasted.
Absolutely not.
You can take the pulp from within the filter
and you can eat it like an oatmeal or a porridge.
- It does actually look really nice.
I guess you've got that beautiful fiber in there.
- You've got some fresh berries there as well
to jhuzh it up or conserve.
It looks appetizing to me from here.
- It kind of does, doesn't it?
Ooh.
It needs the berries with it to, kind of,
add another level of sweetness.
But texture-wise, it's porridge-like.
- What is it gonna be?
Is it a yes or a no,
are, would you genuinely use this?
- I could use this nearly, like, every day.
- How much do you think the Almond Cow
Plant-based Milk Maker sells for?
- It is annoyingly genius.
- Oh. - And I'm gonna say that is
32 pounds.
(music cuts off)
- We paid, at the time of filming,
144 pounds for it. (cha-ching sound effect)
- Bugger. (Barry laughing)
- I feel like 30 was a little bit low.
- That's a lot more than I expected, but there's nothing,
I've got no precedent here for what I should be spending.
- Also bear in mind, nuts are expensive,
but the mission here is to stop you ever having
to buy a carton of milk off the shelf.
And does it do that thing?
- Yes, and brilliantly.
- Well, there's one question on the lips of myself
and all of you guys.
Barry, the Almond Cow,
is it unlike any udder
or would we never cashew using one?
(Barry laughing)
That is a good one.
And it's unlike any udder.
(whooshing)
(applause)
(static)
Lift the cloche.
- It's a fork. (metal clangs)
- [Barry] Yep.
- A fork with a hole in it.
- Yep.
- But why have they made a fork with a hole in it?
- Well,
this is
the AromaFork.
The fork that tricks your mind
and changes the way you perceive flavors.
It's a patented piece of cutlery,
specifically designed to create a novel
and intense olfactory experience.
Right, we all know that flavor is made up of 20% taste
and 80% aroma.
This fork is designed to see if we can trick the mind
and play with the senses.
- It's a fun fork.
- Yeah, I don't think it's everyday use.
So here you go.
(plastic rolling)
So bearing in mind,
your taste buds can only recognize five primary tastes,
whilst your nose is capable
of distinguishing the subtle flavors of food
as aromas reach the back of your palette upon expiration.
- This is fun.
I love stuff like this.
This is cool.
- Now we're done with the sinusy bit,
let's eat some stuff.
Put your little,
your little dab pad.
- I put my dab pad.
- And then you, with the pipette,
you're gonna suck up some of the juices
or the aromas
and drop it onto the fork.
This one comes in a passion fruit aroma.
(whooshing)
- Right, I see what you've done here,
- Yeah. - cause I see some horrible
olives which I don't like.
- My theory here was we're going to test the senses
by trying foods that
both of us either love or hate
to get a good idea of flavor combinations as we go along,
starting with passion fruit and Parmesan.
- I followed steps one to three,
four is take a bite and experience volatile flavoring.
- And inhale
(Barry laughing) at the same time.
- I nearly ate the pad.
(Barry laughing)
Every time it gets too cheesy, (Barry laughing)
I have to take another passion fruit hit.
(Sniffing)
It does (Mike laughing)
(Barry laughing) It does
It doesn't make it taste different.
It just,
it changes everything.
It's so weird.
- Is it more enjoyable?
- Well, it is cause I don't like Parmesan straight.
But that's such a pleasant smell, that, as you eat it,
it does change the profile of the cheese.
Because every time I took it away,
it was like cheese, cheese, cheese,
(sniffing) mm,
something different, but it was pleasant.
It was pleasant and it was weird.
- Well, should we try some other flavor combinations?
- Yes, please.
- Knowing that Ebbers is away,
we've just rummaged through his little wine kit
as well - His little suitcase
of aromas.
- So let's have a look at some aromas.
- Okay, okay, okay.
- Enjoy a single olive.
- I'm going honeydew melon.
Okay.
(Barry laughing)
Oh, it's so weird.
It almost makes it go creamy.
- Ooh.
- It makes it go creamy.
(Barry laughing)
As the next test, a banana.
Let's go for it.
- See if you can guess
what that smell is. - Okay.
- If citrus makes banana taste nice to you.
- I'm not tasting banana.
- No?
- I don't know what I'm tasting.
I'm just getting the texture of banana.
Tastes like pancakes.
- It's butter.
- It's butter?
- Yeah, to me, it smells
- Mm. - like cinema popcorn.
- Yeah, and just silky, slimy butter.
- Yeah. - That's actually
quite delicious.
- For the right people,
that's a great, little gift.
- So price-wise,
it's really hard to find a fork and that smelly stuff
on its own.
It actually comes part of a bigger kit,
the Molecular Gastronomy Kit,
which you can get the, like, stabilizers to make foams
and those little globule caviar things
that we've done in the past. - Yes.
- Basically, a fun kit for geeky foodies.
- 35 pounds.
- 45 pounds. (cha-ching sound effect)
- I'm okay with that.
- The AromaFork, Michael,
does it come smelling of roses
or is a forking waste of time?
- It comes out smelling of roses.
It's really cool, really fun.
(static)
Final one, Baz,
and this is gonna be very enjoyable for everyone involved.
(Barry laughing)
- Apart from me, I guess.
- Some of it is under the cloche.
Give it a lift.
So it's gonna require a little bit of assembly.
- It's a tray.
- You are 50% correct.
(metal rattling)
- Yeah.
- You're using it.
This is the Tipsi Tray.
Unlike traditional, two-handed serving trays,
the Tipsi Tray can be carried with a single hand,
allowing you to carry up to nine drinks
while holding a banister, opening a door,
or using a walking cane.
All whilst staying safe.
Everyone can benefit from the Tipsi Tray,
particularly older people,
disabled people, or those who work
- Oh. - in bars,
restaurants, and the hospitality industry.
- Gotcha, I'm with you.
- So it's got an anti-slip tray
and it's been designed so that it can hold up
to nine cups or glasses.
It's got gravity balance design
and overall design of the traditional Turkish tea tray
and the swinging motion of the tray counteracts the sloshing
or movement of items on the tray,
keeping them completely balanced.
And what better way to test it then to make use
of this wonderful, little obstacle course I've
- Is that what you've been doing?
- I've set up around the,
around the studio - Oh, I see.
Okay.
- Now, in order to make this a fair test,
- [Barry] Yep. - You're gonna do that
with the traditional, two-handed tray method,
(Barry gasping) And then,
put the Tipsi Tray to the test.
Are you ready?
(slapping counter) - Let's do this.
- Okay, Barry? - [Barry] Yep.
- 3, 2,
1, go.
(fast-paced music)
- Okay, the slalom.
Excuse me, sir.
Sorry, sorry, don't mind me.
Sorry, just breathe in a little bit.
- The stairs that lead to nowhere.
- It's the stairs. - Yep, one step.
- Oh my god.
- Well done. (Barry laughing)
Ah, someone's just left some chairs out from their dinner.
- It's okay, sir. - And then,
put them back
under their tables. - I can still get to you, sir.
- Give a little spin.
Yep, that's nice.
Sorry, Madame.
Thank you.
Over the step. - Over the step.
- You're on 54. - Why do I feel like a child?
- Quick, keep going.
- I thought - Go, go, go, go, go,
go, go, go, go and stop.
- Oh, the last spillage was as I came in.
- You did that in one minute and one second.
- All right.
Okay.
- Your time will start in 3, 2, 1,
go.
- Okay, excuse me, sir.
- To the tree slalom.
- Interesting - Around he goes.
- This is actually quite interesting.
- How will he handle the stairway to nowhere?
- Ah.
- How're you doing?
Any spillage so far?
- No spillages so far, chef. - Well done.
Well done.
Pirouette at the fridge. - Whoa.
- Very nicely done.
- I'm coming. - Over the top.
Wow, he's doing well.
And into the kitchen, tray down,
and time stops.
How did you find that?
- Surprisingly easy.
When you're in this position here,
you're having to balance both at the same time.
Whereas here, you have the hand free,
which is kinda pointless.
- No, it's good. - Yeah, yeah.
- Like, imagine holding a cane, opening a door,
that's useful.
- It's more the fact that you don't,
it's swinging very slightly.
For some reason, it doesn't seem to matter.
It stabilizes it.
- Right, sorry, I've got to do, try this.
(glass clinking)
- Oh no.
- So shall I pick it up and go further and faster.
(cheerful music)
How is that not spilling?
Pirouette?
- Pirouette.
- Okay, you ready?
(cheerful music)
(Mike laughing)
(Barry laughing)
- Windmill it. - No.
- Windmill it.
You're gonna have to go for it as well.
- No way.
Oh, this is different.
- Do it.
(glass breaking)
I told you it wasn't gonna work.
- Now we know.
- You completed our restaurant obstacle course
with help from the Tipsi Tray in
55 seconds.
You shaved six seconds of that time.
- That's okay.
I mean, now I know what it's capable of,
I could be a lot braver next time.
- You, what did you think of it?
- If you are doing it a lot, regularly in a bar
that will make life a lot simpler.
- So this is the 11 inch version.
They do 14 inch trays.
They do different variations,
but how much do you think we paid for the Tipsi Tray?
- 32 pounds.
- Oh, Barry, so close.
$48, which works out about 35 pounds.
(cha-ching sound effect) - Oh, okay.
It is an expensive tray.
But if you have an issue of spilling drinks regularly
and picking it up double-handed,
then this does solve that problem.
So I think it's kind of worth it.
- 90's throwback song for you
to ask you the question.
If you've got one hand on your Tipsi Tray,
the other hand is giving a thumbs up or a thumbs down?
Because it's freed up your other hand.
- It's a single hand on the tray and a thumbs up.
- Brilliant.
Well, you heard it all here first.
Let us know what you thought
of the gadgets down below
and comment and send us links to any other gadgets
that you'd like us to play around with.
And we might even have Ebbers or a Spaff here
to join in the fun, but
- No. - didn't we do well
without them?
Yes, we did.
(Barry laughing) - Please give us a like.
- [Narrator] We have an app.
It's called Meal Packs and helps you plan
and then cook a week's worth of meals using one set
of ingredients, saving you money,
cutting down on food waste,
and answering the age old question,
what should we have for dinner?
It's free to try for a whole month.
The link is in the description box below.
(jazzy music)
(beeping)
(metal rattling)
- [Mike] Do you wanna jar opener for that?
(metal twisting)
Ah fuck.
- Yeah, give it, yeah, that is smart.
Until it goes snap.
(jazz music)
(metal scraping) (Barry laughing)