(metal clanging) (egg cracking) (pan sizzling) (bright music plays) - Hello, and welcome to Sorted Food. - It's kitchen gadget time, and we've got a very
exciting lineup today. - We are going to test,
review, and explore whether any of these are worthy
of a spot in your kitchen. - Ebbers our personal chef
in the hot seat first. Are you ready? - So ready. (upbeat music plays) May I? - Of course. - I always have mixed
feelings about these. - Come on. This
is the fun, Ebbers. - Oh, oh! Fresh out the box, quite a good hinge and a great snap. (wood snapping) (laughs) And I like the engraving
of the brand name, Sooshi. - The name gives it away. This is the Sooshi maker. The Sooshi comes with all you need to get started on your journey from humble beginner to
master sushi prepper, made completely from clean, smooth wood. - [Jamie] Barry. - [Barry] Don't do it. Don't, don't, don't do it. - [Jamie] Barry, look what you've done. - [Barry] Made completely
from clean, smooth wood, this sushi maker contains a
mould for your sticky rice and filling of your choosing and a prod to ensure the rice is evenly pushed in and pushed out. - Can I make some sushi please? - Of course. So step one is to soak
the machine or maker. Give it a dip. Give it a
dip. Make sure it's very wet. So you want to pack the
rice into the maker. - I'm intrigued to see if
this genuinely does work because I don't make sushi often, so when I do, I always mess it up and think I could have done that better because I'm out of practice. - That goes on here. Oh, it
definitely needs some pressing. - Yeah, what you did, Ben,
you didn't wet it properly. - I don't know how much wetter it can be than stuck in water, but. (laughs) Ooh, squelchy. That was wet. - [Barry] Oh, good, good, good! Ha! - Same, same. - This sushi is now sodden. (Jamie laughs) - A little clumsy, but then- - Oh, don't be so hard on yourself. - if you've ever tried
to actually roll it, that's quite clumsy too. So now we get to put our filling in. - Now this is the bit for me
that I find very satisfying because usually I find it
very hard to get my salmon bang in the middle. - [Jamie] Yeah. (happy music plays) - Oh my God! Wow!
- Wow! (happy music continues) (glass clinking) - That's means you got a firm grip. (Ben clears throat) - Oh, God. - [Ben] And then, suuuuuuuuuuuuuuuuuuuuuu-shi! (Barry raspberries) - [Jamie] That's how
the sausage gets made! - Wow. Wow. - So at this point you
could serve it as is, or you could roll it in some sesame seeds, or you can wrap it in the nori sheet. - Which we've got here, let's do that. Now you always want to
allow the nori sheet to draw some of the moisture from the rice. We could try one more while we wait. - Do another one. (bright music plays) Surprisingly satisfying to just see how it all works and tessellate. It's a great bit of carpentry. Step behind to get my
weight behind it, and then- - Oh, no! He's cooked his leg up! (laughing) - [Barry] It's just nice
and very satisfying. Oh, and it's the perfect size! - [Jamie] Don't call it a log!
- [Mike] Don't call it a log. - [Mike] I don't know about you guys. If they came out of my
kitchen in that consistency, I'd be proud. - [Jamie] If they come
out of your kitchen, I would be very proud and
very impressed and quite questionable about how, what happened. - They are very uniform. I think, as I was cutting them, you could tell they're not
quite as tightly packed. I think when I typically roll with a mat, you're kind of putting it back
on itself and it is a little on the wet side, but
uniformality and simplicity, it absolutely works.
I was quite surprised. - Okay. Shall we have a stab at the price? - I'm gonna go 19.99. - £27.99. - Ooh. Okay. Fair bit more than I thought. If you do make sushi often
you'd probably have the knack and not need it, but if
you've never tried it and want to get into it,
it's a good stepping stone. - Well, it does work, doesn't it? - It works. (bright music) - Number two, Basil, lift the cloche. - Okay. A hexagonal toastie machine. - Oh, you've gone
bold with a guess. - That's what I'm going for... (lid snaps closed) (laughing) - I'm sorry. - Close it, I'm scared. - Does this just make
a lot of mini toasties? - Barry, this is the Smart Samosa Maker. This samosa maker gives you
a way of making healthier samosas quickly and easily
instead of frying them and making them oilier than a spa massage, this machine bakes them. It also gives you a way
of making batches up to 24 deep-filled samosas at once, meaning you don't have to
spend all day in the kitchen. - Just to clarify, 'cause sometimes we do need
to have this transparency. Are they your words or the manufacturers? - I, they are the manufacturer's words. - Right. - I want to know what
you spa you can go to and get massaged in ghee. - Barry, what do you think? (Jamie and Ben laughing) - First up, grease up my samosa machine. This bit doesn't tessellate quite so well. The pre-made filo
pastry has to lay on. - [Mike] So that there is the
pea and potato recipe actually from the manual that
we've made for you, mate. - So already. I'm doing it,
and the filo is cracking. - So traditionally, as I
have been told by Kush, you would take your specific samosa dough. You'd roll that out, and then you'd fill
that with your filling, and then you'd fold it
over in a triangle shape, and then you basically go
up and down and up and down, folding it over into a samosa. They can be deep fried, but
Kush's mom actually just brushes them with a little bit of oil and bakes them in the oven. So this is not too far away,
how some people are doing it. - [Jamie] Well, it's quite,
it's very far away, isn't it? Look at it. - We haven't seen the results yet, but if these work then
I'd be intrigued to try it time and time and time again,
with different pastries. Filo, possibly puff,
maybe even some shortcrust and mix up the fillings like
cheese, like feta and spinach and do kind of that. Do some sweet ones. We did
the bouncy samosas years ago, literally crack a bit
of bounce in the middle, like job done, basically
triangular pastries. - So it's been about 10 minutes.
I think it's about done. The paler ones in the middle,
that's where I double-wrapped. - Ah.
- Ah. - [Barry] Which might be why as well. It's not what I'd expect from
a samosa for something new. I'm not quite excited by this. Why, should we try some? - [Jamie] Yeah. - They don't look bad. I
mean, they don't look like- - traditional... no.
- real proper simosas, but they, they don't look unappetizing. - Cheers!
- Cheers, cheers. (crunching) - I do the samosa thing. - But having the same crack and crunch. - Well, filo adds a
different texture to it, but it's not bad. - No. - I tell you what. The filling, which is from
the booklet, tastes delicious. Are we doing a terrible
thing? I don't know. - If someone said to me,
"Baz, knock up 24 samosas," I would, there would be a big sigh and a just a bit of panic. - You saw the fuss he made putting together a Christmas tree advent calendar. - Exactly. - The admin of making a samosa. For me, midweek is a bit too much. We have a machine like
that, it's really simple. I'm a pre-made filo. It's a wicked hack. - Do you want to take a
guess at how much this cost? - I'm going to go in and
say that is about £46. - Turn that six upside down,
49. Well done. Very close. - Right? Okay. - Wow, that could have gone
in a few different directions. - Yeah, you can get really nice waffle for a hundred pounds, and that's slightly lower quality,
but a very specific use. So 50 quid feels about right. - And if it was less than
that, I'd question how. - Didn't expect this, but I
think I might take it home. - I don't think that was the offer was it? - [Mike] No. - That's what I said about
storing it in the back so we could all use it when we want. - I'll take home. I'm gonna take it home. (bright music playing) - Time for number three,
Mike. Lift the cloche. (bright music playing) - Vacuum cleaner. (guys laugh) Slicer, dicer, French fry maker, mandolin. There it is. That's
what I was looking for. - [Jamie] That's it,
Mike, you've guessed it. This is the Once for All
multifunctional vegetable slicer with stainless steel blades, manual food cutter for chef and household. - [Mike] Once for All. - [Jamie] So it's an all
in one vegetable chopper, which performs perfectly
for slicing, stripping, julienning, and dicing. There's no need to change blades. You just rotate the knobs,
press the handle down, and you can cut various veggies and fruits into any shape and
thickness that you want. - It doesn't feel stable like. - Well, Mike that's
because you haven't found the collapsible feature. Ah, there you go. Look at that. Now it's sturdy, AF. - Okay! (bright music plays) Cool. Let's try it. This
hasn't been thought through. - So on the back of there mate, you've got three different knobs. You've got a big one at the
bottom. That is your thickness. The two small knobs at
the top will then change the direction of the blades
so that you can have it as slices, you can have it as dices, you can have it as
juliennes, or batonnets. Right, let's go slices of cucumber. You want to make sure your
little knob's all the way around to the left and
now choose your thickness. (machine chopping) - [Ben] Excellent rhythm. - Well, what's the consistency like? - [Mike] It is very consistent. - What I'd like you to
do is turn your big knob all the way around to eight, and then your left knob,
turn it 360, lock it back in. - That's made the spikes go right out. - Let's use the potato- - Yep. - and make strips of potato. - Sounds like chips to me.
- Chips, mate. (machine chopping) - Lads! - What you got?
- Chips! Chips! Mate, I did want chips, but I'm also now a little bit hungry for like Parmentier potatoes. So for this, we need to
start with thick slices. So you're gonna want to
turn your left hand knob all the way back around
again, 360 degrees. Lock it in. You've already got the big
knob on the thick slice. - A one, a two, a one, two, three, four. (machine chopping) - You can put your slices back in and you're going to want
to rotate your left knob. (machine chopping) - The ferocity of the
spring, like coming back out, flicks these forward, watch. - [Barry] Hallelujah! Hallelujah! - Once for All. - You, you're not going to get
like a perfectly diced dice as if you were to trim the edges off, make a square, and actually
do it by hand yourself. I mean, but look. This
reminds me of like a sofrito. - Let's do a carrot and let's julienne. - [Ben] Yes. - [Barry] Oh, okay. - So I think the thing with
all of these types of machines, and we've tested multiple of
them in the last few years. - They've been the backbone
of our advertising revenue. Let's be honest. - It does depend a lot, usually on the shape of your
vegetable or whatever it is that you're trying to chop.
But when you get it right, this seems to work. - Normally they're absolute dog crap. I'm, I'm pleasantly surprised. - Can you see yourself using
something like this at home? - It's the things that
require good presentation or bulk, mostly. I could actually imagine myself
using it here in battles, like genuinely to speed
up. Like the time trials, it would make things quicker, like bigger, bigger portion sizes, doing stuff in bulk. I genuinely would use it for those things. - You three might also
need it for your next shift in my deli. - Oh. - I heard that got shut down
by the Environmental Agency. (Ben laughing) - So let's talk price. How much do you think we
paid for the Once for All Multifunctional Vegetable Slicer? - Do you know, like this
isn't the type of gadget that strikes me that
you'd buy from Amazon. I'd imagine in getting it from something like a Lakeland
or like a shopping store, and I therefore would say £25. I'm not sure I'd pay more than £25. - Okay. Well, we bought this from Amazon for £27.59. - Again, I can see, see a use for it. I think you'd get £27
worth of usage out of it, if you were going to use it. It would be a waste of that
money if you bought it because you thought you'd use
it and you never did. (bright music plays) - God, Ebbers. I can't wait to lift
the cloche on this one. - What could it be? - I don't know! - We've had a lot of fun today, but it's about to get more fun. - Oh!
- Oh. - It looks like a coffee machine, except you don't get this
bit on a coffee machine. Tell me that this is what I think it is. - And this is indeed, Philips The Perfect Draught Keg Machine. - Yeah. - We have tested over the years, a number of devices that give
you that draught feel at home. - They're all crap. - Actually. Can I, can I just stop you. What we've done in the
past is cheap versions. - Yeah. - None of them have
worked. So we've just gone, "screw it! Try the
proper, big, expensive one and see if that works." Am I right? - You are right. And we also got a keg involved
and we chilled that and I preloaded it into the machine
because unlike the others, this actually chills it for you. - Oh, okay. Nice! - Gabriella Cilmi! Right. - (beep) Such a dad! - Their words; "This pours perfectly
cold draught beer from tap to enjoy with your friends or to relax after a stressful day. Sturdy, with a real bar tap
handle that fits perfectly in every kitchen, man
cave, or holiday house." - Everyone loves beer. - Or be any person's cave. - Any person can like beer.
- Any person cave. - Yeah. Or cooking studio. - Human cave. Now out of the box, there's some instructions
you have to follow, the quick startup guide. And if I'm honest, very easy to follow. Lots of diagrams, lots of telling you when things should click in. The top pump kind of goes onto the keg. Then you get, this will
be a little tube that goes down the front and clicks in. Again, everything clicks into place. You slide it into what is a
base that is a refrigerator inside the machine. Once
you've opened it up, you clamp down the blue,
and you leave it to chill. (upbeat music plays) - [Barry] Perfect. - The Barry one. (Barry laughing) - [Ben] They do say the first one, you have to run it through the pump because at this point
there was air in the pipe. So the second one should be better. (upbeat music continues) - Oh, here we go. He's got it. No, no, he's got it. He's got it. He's done it. There you go. Mastered it on the last wave. - Oh wait. - Hey! - That's what a beer mat's for. - It goes without saying
it wouldn't be a sorted pub without some sorted grub.
We've got beer snacks as well. - Oh! - [Jamie] The machine made, but. - No, we just have to keep,
keep the kitchen busy. - Cheers. - Cheers. - [Mike] Lovelace. Oh, IPA. Floral. - That is wonderful. - So if these beer
glasses are 33 centilitres and you'll get about 18 out of a keg, if you use the continental
20 centilitres, you get 30. The one we bought was 37 quid. - It's about the same as
buying cans of beer. Yes. Obviously you going to have
the machine on top of that. Different, but yeah, this
is the closest to draught. That's almost actually
indistinguishable from a draught pint. The head is a bit more bitter. It's creamy and a bit more bitter than the actual beer itself. And that's what you want
because it provides the balance between the head and the bit. And that provides a really
good amount of that bitterness with the airiness. And I like it. It's a bit extra. Isn't it? It's a bit big, like it's
this thing on your work top. Where, where is this going? - You've got to have a
big kitchen, granted. - Yep. I also think you have
to have immense willpower. - [Mike] Yeah. That is so true! - What? Not to pour
yourself one for breakfast? - Yeah. - If that was on my worktop
and I knew that there was cold beer in there and I'm working from home, why would I not be having
one at lunchtime, right? That's not good for me. I know that. - How deep are you willing
to go to pay for this? - £300. - I'll throw in a keg and a half as well. With the glasses of which
there were two, 249. - This is Splurgeville. That's what that is, it's Splurgeville. It's not "cor, I need to get
this, now I've been paid." Mike, during that last conversation, I discovered something about the machine and I'm gonna need your help to show what I think might be its best feature. So this is detachable. So we can just move that out of the way. - Oh, I've always wanted to do this! - We can move this there and then- - Live the dream! - Three, two, one. (camera crew laughing) - Oh, this is the best job ever. - Well, whilst Mike is
busy, over to you guys. Which of those gadgets would
you love to get your hands on? Comment down below. (Barry laughing) - One more. (crew laughing) - It's very hard to
swallow from this angle. (beep) - Now, do you know what
else I like? I like strips- - [Mike] Okay. - Of carrot. - No, you've never said that. - I do. I do.
- You've never said that. - I love strips of carrot.
I'm never going to buy it but it's nice to see a vegetable slicer that doesn't look completely lethal
"It's very hard to swallow from this angle"
.........
Now I really want to know if the samosa maker can make tiny toasties.
I'm not sure I've heard the word "knob" that many times before
Ben was way too excited with the sushi gadget. 😬
My office has a few of those beer pumps. Good fun but pain in the ass really compared to bottles or cans
I haven't watched it yet, but I see that mandolin - I have one and have given out several as gifts and I love the thing. (And GZ is pretty entertaining to watch on the TV while selling it) Can't wait until I get home from work and see what Ebbers thought of it.
EDIT - It doesn't look like the one Ebbers is showing has the Zakarian branding, but it's definitely the same slicer. https://www.qvc.com/Geoffrey-Zakarian-Safe-Slice-Upright-Mandolin.product.K50008.html