well it's hot
it looks very hot oh god
it's the coconut shredder all over
[Music]
again hello everyone we are sorted food
this is chef evers
this is the returning chef james curry
and they are going to be reviewing some
antique kitchen gadgets
from when you were a boy
look it's straight away that joke's
still going
[Music]
[Applause]
okay chefs
you can open your eyes
number one please lift the cloche do the
honest james tata looks much the same as
it did with clash on it
oh
well i
i've seen one of these before but not
for a long time i've also seen one of
these before doesn't mean i know what it
is but copper based
so it can hang in your kitchen and look
shiny until use and then when you do use
it it's very much for a celebration i
should imagine would you like to take a
guess something to cook fish in fish
kettle yes yeah absolutely right this is
a copper fish kettle
we believe it's french and therefore a
poison yeah
and we think that this dates back to the
late 1800s
so guys a fish kettle what on earth is
that
your chefs it's a nice sounding bit of
kit
a thing you could fish in okay helpful
whole fish more specifically hence the
long thin shape so an excerpt from
household management the 1865 edition
says the fish kettles are made in an
oblong form and have two handles with a
movable bottom pierced full of holes on
which the fish is laid and on which may
be lifted from the water by means of two
long handles attached to each side of
the movable bottom this is to prevent
the liability of breaking the fish as it
would be if it were cooked in a common
saucepan have either of you used one of
these in the past i think my parents
still have one i'm sure i've only ever
cooked a salmon
once in it
would you like to give it a go yes
indeed great
we put in a specific order for a fish to
fit the fish kettle and that's what
turned up it's essentially a whale so
let's get free willy out the way and get
you some ingredients okay so you have
some reasonably sized fish some
ingredients um boys knock up a cool
bouillon and tell me what it is like a
stock like a stock a splash of white
wine vinegar with water and aromats
lemons
peppercorn
some parsley and parsley stalks
basically lots of flavor so that when
the fish goes in and around it
you're also helping to flavor and season
the fish stick on a lid
and gently poach so we'll leave that on
in the background let's move on we'll
come back to it in a bit
[Music]
number two lift the cloche
tada
it's an old-school set of scales or a
balance yep complete with
weights at the very front it's very cool
it's announcers
ops obs
or oz should i say lol
so these are scales from the libra scale
company london we believe that these
date to the early
20th century so the early 1900s should
we knock up a waffle batter a waffle
assorted waffle batter that's gonna
require conversion yes in order to use
these
eight ounces of flour nice and easy
because we seem like a lot compared like
that that's a heavy weight eight ounces
is 200 grams right an ounce is 25 point
something grams oh oh oh oh oh oh
that's what who knew this could be so
oh no
yeah oh
you wouldn't want to be doing on a windy
day would you that is it that is perfect
let's see how accurate it was
so what are you looking for i'm looking
for eight ounces and we got oh it's bang
on
7.8 so that is near enough to tolerance
i'm very happy with nice
we're going to go 40 grams of unsalted
butter so 1.4 ounces travis you can't
take out with a paw
oh yeah that's it
that's it you don't want a ted
one and a half ounce we reckon
so point two that's twelve and a half
percent
tolerance for waffles happy yeah i mean
for a waffle batter it makes very little
difference 450 of whole milk
so the milks into three whisked eggs and
the butter did we put our baked
bicarbonate no we haven't done back up
yet
half a teaspoon
after all that i know literally any
painstaking painstaking measurement
eyeballs the bicarb wetting to dry
so what are your thoughts with regards
to the usage of the scales love them you
love them love them better than most of
the gadgets we've reviewed
i like the fact that even those stack
nicely i think it's just very elegant to
look at and it works quite elegantly
it's beautiful if you want that analog
experience you know be at one with the
food
put your record player on this is this
is it you like a brief history of the
kitchen scale yes yes ancient
civilizations documented back to the
egyptians were using counterweight
scales similar to these they would
they'd be more on the sort of t-bit you
know i mean like the t-frame the pivot
then richard salter in around 1770
salter off of the digital make of scales
that still exist now invented the spring
scale
so he then used gravity to calculate the
weight as defined by hooke's law which
determines the displacement of force on
the spring just because
as opposed to equilibrium and then the
digital scale it's unclear but in 1980
richard loshbra and edward pryor were
the first to request a patent for the
digital scale so we think the digital
scale started coming in from the early
1980s i feel like it's one of those
useful vintage gadgets that will
probably remain on set because it looks
good even though we won't actually ever
weigh anything because it's not as
efficient as the methods we have now
yeah i'll never be using them but
it was fun it was definitely fun now all
of these were purchased from
auction websites not just ebay some
actual proper kitchenailia
antique websites so would you like to
hazard a guess at how much i paid
recently for this set of scales how's it
a guess i'm not really up to date with
the scale market i reckon
i would bid
up to 75 pounds for this piece of
history i'm going to double it i'm going
to say 150. oh wow you have
overestimated me i paid 40 quid oh
bargain you want to stick it back on
ebay and we'll be
yeah yeah do you want to buy them off me
[Music]
fish kettle
came up to
just below simmering
poaching temperature and then we
switched it off and the thing with the
copper pot
is the whole thing gets and stays really
really hot so it's nicely insulated as
well oh how we looking
just needs to cool down now before we
tuck into it
beautiful flesh
and if it is nicely poached
and perfectly cooked you should be able
to take all the bones out in one well
done
edwards what on earth is that lemon
that's a dinosaur lemon but it's
basically what lemons used to be before
they're now bred to be
less of this and more of this
cinch it on the trout
good
it's nice that you just taste the fish
that's it it's a very classic way of
cooking but that's not to say you
couldn't
put all sorts of spices and flavors into
that broth if you wanted to impart more
flavor into the fish do you care how
much i paid for this one if it was brand
new it'd probably set you back 120 quid
so second hand antique 82 slicer history
82 james
40
40 pounds 109 pounds oh my god
it's not nearly as fun as the scales
there you go it's not as nearly as fun
as the scales we have an app
it's called sidekick and yeah we bang on
about it a lot but that's because we
think it's really good it gets three
phenomenal easy to make dinners from
just one shopping list of ingredients
and thousands of you are already using
it it also is completely free for 30
days and to make the most of that trial
and so that you can really test it out
properly we've put together the sidekick
challenge three meals is all it takes
and we explain everything in a full
run-through demo of the app and why we
think it's so clever click the link
below to find out everything
[Music]
okay chefs lift the cloch
freshly oiled
because it is stiff i think i know what
it is
do you know what it is it's a crank of
sorts that moves a paddle
here we go turner yeah butter for butter
presumably
absolutely correct this is a butter
churn this was made by bayard a french
company and dates to the late 1800s so
you're absolutely right the fact that it
still turns albeit with a little bit of
a glitch here and there
i think it's relatively well made
like the scale is quite satisfying
mentions of butter churning can be dated
back to the 6th century a.d in europe
and the crank barrel butter churn was
seen as one of the leading agricultural
innovations of that time
we have disinfected and cleaned all of
these gadgets however this has a rusty
rod so i don't think we want to be
preparing and then eating food from this
for the sake of history shall we knock
some up
can you fill us in a little bit about
how you would make butter beet whip
agitate dairy that's got high fat so
something like cream until basically the
fat separates from the buttermilk and
you end up with butter shallow yeah
going on lose the honors
crank away
it's making a very satisfying noise
nice tackers evers
it looks if it's changed at all because
in theory it needs to turn into cream
whipped cream
like a foam before it turns into it yeah
my word
we are far away
should we get the stand mixer out let's
be honest your arms are better than mine
not right now
it's been 14 minutes
we're all knackered we've all had a turn
we've definitely split the cream we
haven't yet got butter
[Music]
well done james it's hydrophobic enough
that all it wants to touch is itself
16 minutes
yeah it's getting really stiff
i think we're done oh we've got
separation now we've got me we've got
buttermilk yeah it's been to clean the
sides of the
oh
i think we've got butter yeah well done
should we try and massage some butter 20
minutes that took oh you're going in he
also going in he's going in
the chef's made butter you need to kind
of wash it in ice cold water and that
sets the butter
now obviously i have no idea what these
were selling for at the time but would
you like to hazard a guess at how much i
paid for it on an online auction i
imagine the only people really buying
these are people who are looking to
preserve a slice of history
so
again you kind of pay what's required
what did we pay
60 quid
30 quid
75 pounds
again a rusty one of these not as fun as
the scales
chefs final one number four lift the
clock don't imagine what's at this end
of that it's your turn it's your turn
oh
huh wonderful
it's an old school oh i was going to say
a waffle lion-esque thing but with an
imprinted floral scene well this was
advertised as a waffle slash pancake
plate
bit of a waffle history um
we think that we can trace the beginning
of waffles back to ancient greece
actually evers where they made flat
wafers made from flour milk or water and
sometimes eggs called oblios i'm so
sorry for the pronunciation which were
cooked between two metal plates
in the 13th century sugar and spices
were added and then craftsman began
embellishing the metal cooking plates
with designs ranging from family crests
landscapes religious imagery before the
dutch in the 15th century started using
rectangular crisscross plates which we
are now familiar with so because of the
pattern on that we think that it might
be some sort of
batter based cooking device with a nod
back to the old school very old-school
way of making waffles hence why you made
a weird waffle pancake batter previously
using the scales please tell me not
brushing our
cast iron device with homemade butter
as with many
of these devices from this era they
require heating over a very hot stove or
flame
hence why ebbers we're using your
camping stove again
we're looking at the victorian era
specifically the mid to late 1800s well
it's hot
it looks very hot pretty hot
um maybe i'll wait to put butter on it
oh god
it's the coconut shredder all over again
ben it's not worth it
it's not working
stop stop
no no no like it stand back don't lie
tested it
little brushy brush
that much yeah
who knows that's good right who knows i
like these kind of experiments
and then we clamp down
that's quite
hot
we don't know what this really is for we
can't we can't find out so if you guys
know if any of you are food historians
and can give us a heads up please let us
know in the comments should we try it
yeah let's do it let's try it
oh yes yes
going in ebbers
can you see any of the pattern
whatsoever it's
not particularly clear
[Music]
tastes like crispy batter
because it is an unflavored batter we
could have put vanilla in the batter in
hindsight that's all right actually when
you eat it it tastes more substantial
than it looks i'd never make them again
but i'm glad i have today i i like it
it's quite hard to get that same thing
like a very crisp wafer you didn't have
the same satisfaction as i did that
it feels good would you like to know how
much of our money i spent on this
i've bought a cast iron waffle thing on
the end of a long stick before for a
fire and that was about 40 quid so i'm
going to say this has got the fancy
pattern 42. 50. 74 pounds 90. you've
been spending a lot of our money on a
history lesson which i'm normally up for
and today has been fun do you know what
i like about these videos
i like when we do stuff
that we would never ever do if we
weren't trying to make a video prime
example i would happily
have all four of those vintage gadgets
in my kitchen for display purposes only
if i had a big country kitchen with
enough space i agree well you've heard
our chef's thoughts why don't you let us
know your opinions in the comments down
below and firstly if you know what that
weird waffle irony thing is actually for
let us know and have you seen any other
vintage or antique gadgets from history
that you would like us to try and get
hold of and review
[Music]
i ran out of time
on cars what are you doing
in malmo but i wanted to go to
disgusting food museum