- [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. - 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! 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! 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. - Yeah?
- Yeah. - Okay.
- Not at home. Like here, when we're doing
wanky stuff but-- (laughing)
