- Ladies and gentlemen, welcome back to Kitchen Gadgets.
Today I have a very special guest.
My friend, Katie Pickens.
You may have seen her before on Team Michael Symon
on Iron Chef America, where you guys destroy, pretty much.
- We do destroy.
- So I brought Katie in
to help me test the Tasty One Top,
which you see in all those Buzzfeed Tasty videos
to cook all their top-down food.
Before we journey on this adventure,
- Yes.
- We should watch this video.
- Definitely.
- [Narrator] At first glance, it may look like
an induction curvetop.
But the One Top is the most versatile appliance
you've ever used.
Without any additional equipment,
you can sous vide, pan fry, slow cook,
pretty much anything.
You don't need anything else, except for the One Top.
- With the Tasty app, you can access our growing database
of over 1,700 recipes.
Each recipe is broken down step-by-step
to make it as easy to follow as possible.
And with one tap, you can send that recipe
to the Tasty One Top,
which will automatically set it to the perfect time,
the perfect temperature,
to get you the perfect result every single time.
- Well, the One Top's iconic shape is perfect for Instagram.
- Iconic shape. - No way.
- Perfect for Instagram.
- Pause.
(laughing)
- Like, not something that you could, like,
stick a bunch next to each other.
- No, no.
- This is definitely design over function.
- I wanna see if this gets hot too.
- This side thing, yeah.
- It doesn't seem like it would, but...
- We hit the plus sign.
There's plus, minus, and power.
Low, medium, and high.
That's, I guess that's your dial?
- Mm-hmm.
- Kinda wanna see what temperature
that I'm gonna be doing this at?
- Right, at least a number.
Something.
We should look for a burn pattern
to see if there are any hot spots.
So, ideally, we want to see the flour burn
or start changing color all the way out
to the edges of the pan.
Not just in the very center.
- So let's turn this on,
all the way up to dot all the way.
(melodic dinging)
And we're going.
We're starting to get coloration.
That's a small ring.
- So it's not very even.
It's not reaching the edges of the pan.
Uneven cooking, is what that translates to.
- Let's do what induction does best,
and heat things up really, really quickly.
- Let's boil some water.
- What this is really testing here is kind of,
the power that exists in this, in the heating element.
And we're gonna hit go.
We are at-- - What are we at?
- Eight minutes and thirty seconds.
We don't have much movement at the bottom here.
This is a disadvantage.
This is a large surface area.
This is a big pot.
- It's uncovered.
- We're staring at it.
- It's the way not to boil water.
- Stop staring at it.
It's all you've been doing.
(laughing)
- And you can actually see--
- The center.
- You can see this line.
- If you want a little comparison,
this is as good as it's gonna get.
- I don't know if we're ever
gonna get at a full, rolling boil.
- No, I think this is the full boil.
We're all the way up.
We still are in this little center ring.
No, we're just evaporating at this point.
- I think we're maxed out.
- We're maxed out.
- I just don't think the power is there
to get us all the way up.
- Yeah, I agree.
- So at 21 minutes, we are gonna cut this.
- What's next?
- We are gonna do the filet mignon .
- Not everyone's favorite.
- Not my favorite.
- But with the filet mignon--
What does the filet mignon do?
- It will show temperature very well.
- Very well, 'cause there's not a lot of like,
fat cap in there, and it's pretty lean.
Although, look at these bad boys.
- Those are pretty perfect for filets.
- I just did the app.
Oh, look, One Top is connected.
So I guess here's part of those 1,700 recipes.
But what we're looking at--
- 23. - The One Top is 23.
- 23 actually using bluetooth,
taking the thinking away a little bit.
- Oh, this is kinda cool.
It actually does, I guess, a little video.
Filet mignon or beef tenderloin in under 30 minutes.
- Okay, so this should be foolproof.
Like, it's gonna tell us exactly what to do.
- Let's just do salt.
- I got you.
- Do you learn to go high like that from--
- Yeah, you gotta go high.
- And we're supposed to insert the probe,
I guess this is our temp probe, in the side here.
We're gonna hit "Cook with One Top."
How do you like your steak?
- Let's go with med-rare.
- Medium rare.
Done.
Oh, look, it even shows you the photo of--
I mean, that's kind of like,
- It's looking good.
- Press the power button on the One Top to start cooking.
We're preheating right now to 380 degrees.
- Does that temp seem a little low to you?
Like, I need a crusty sear on a steak.
- 380 does seem a little low.
- Alright. - Like, I feel like--
- We'll see if it gets us there.
It might.
- It actually is showing us where the pan is at.
- That's kind of nice.
- That's actually kind of cool.
You know where you're at.
- And it's an exact temperature.
You know what I'm also thinking?
The size of the filet is the size of the hot spot.
- That could work.
Now we hit 380.
It says "Next step."
Add oil to pan, place filet down on the flat side
ensuring all parts are touching the skillet.
(sizzling)
Alright.
Now we set, wee hit it, the timer is going.
Oh, it's giving a little thing here.
Flip the filet onto the other side,
again moving around, ensuring that
all parts are touching the skillet,
undisturbed for two minutes.
It's saying two minutes, two minutes,
but we already see from the side--
- Right.
I'm curious to see what the next step is gonna be,
after the sear.
Because this is less than rare, given to me.
- Flip the steak once more.
Add butter and continuously spoon over the melted butter
over the steak until the goal temperature is reached.
Continue to flip the steak as needed
to ensure even cooking on both sides.
Here's my thing though.
Internal right now is 60 degrees.
- 60 degrees, it's like, raw.
- If we put that butter in there now--
- Right.
- We're gonna have burned butter steak.
- Right.
- Maybe we wait?
- We definitely wait.
Should we give it a flip?
- Sure.
- It's smellin' like it could use a flip.
- There's a nice little sear on there.
- Yeah, that's a little nicer.
- But like--
- We're at about 80 degrees.
- Wow, this is really draining my battery.
91.
- Come on 120.
- At this point, like, that crust is kind of like
getting' to the point where like--
- Borderline.
- We're borderline burning a steak right now.
- Yeah.
It is time to add butter.
Uh-oh.
- That butter should be sizzling a lot harder.
- This is an indicator, again,
this pan has been seemingly rippin' hot this whole time,
searing this steak in the middle,
but along the edge,
butter is barely melting.
- Remove steak from pan
and place on a clean cutting board.
Allow to rest for about five minutes.
- I like that they include that step.
The rest is important.
- It is very important.
I think we did the steak that is optimized for this,
'cause it's so tiny.
- Right, right.
- What if you're, like, tryin' to pick up...
- A strip or a ribeye.
You woulda had that hot sear in the middle,
and then the old steam sear on the edges.
- Steak is done.
Not bad.
- It's a nice med-rare.
However, yes, this has a probe, but
you can just have a regular thermometer.
I guess it's, you know, what do you want out of it?
Me, I wanna use intuition and a thermometer.
- Yeah. - It's reliable,
but my mom might wanna be told when to flip something.
Or, you know, exactly what she's supposed to be doing
all the time.
- You can literally set down your phone
and it'll show you.
- Right, it's like a huge safety net that a home cook
would like a lot, I think.
- I'm gonna tell you this.
I like the app more than I like this machine.
'Cause honestly, this Tasty One Top could not exist
and that app would still--
- That's so true, I agree completely.
Generally people wanna, you know, if they're gonna
go through this process and download an app
and all these things, they wanna, like, learn how to cook.
This isn't giving them that.
It's giving them a tool, but you're turning your brain off
and you're following.
- When you learn a technique,
your one recipe becomes ten to fifteen.
- Right.
- Katie.
- Cliff.
- Thanks for stopping by.
Please come again.
- Yes.
- When you're not busy destroying the lives of others
in kitchen stadium.
- I will do that.
- Alright.
- It's been a pleasure.
(laughing)
- Let's eat some steak.
To see how this Tasty One Top stacks up
against the high-end control freak, click here.
What we have here is the Breville slash
Polyscience Control Freak.
What this is, is it is essentially is an induction top
that has extreme temperatures.