- It's all in Japanese. Colin's heads exploded. No. (burbles) Oh my, (laughs) (bright bouncy music) (slide whistle whistling) Hello everyone, hope you're well, welcome to Kitchen Gadget Testing 49. If you're not in the middle of a Barathon do check out the rest of the playlist at the end of this video,
start from number one, it will take you a whole weekend,
but a lot of you love it. Almost as much as I do, and
before commenting down below, please keep consider that
some of these gadgets, although some are novelty,
some can help people, and do help people with disabilities, which is an amazing
thing, and it's just great to get people in the
kitchen, and just having fun. in sometimes an interesting
way as you'll see today. There's actually a bit
of cooking going on, quite a lot today let's start with the... Yes, this first one is more
of a utensil, or a tool. This is something called a Nutella knife. Look, oh wow, it's just come
straight out of the packaging that it arrived in, there we go. Nutella knife, can you
see the curvature on it, that's the only reason,
I love how shiny that is, look at that. It's called a Nutella spreader, and when I ordered it, I was like, it's really nice and weighty actually. Why would that be needed,
why would that be a thing, so I'm just gonna get a
knife out of my drawer, butter knife, okay, so can
you see the difference there between the Nutella
knife and a normal knife? And in fact this has a very delicate, in fact that's not a butter
knife is it, (laughs), this is just a table knife. But that's what I would just
normally grab from the drawer with a serrated edge. So this is smooth, so it's
gonna be good for spreading, and also maybe the curvature
is good for the jar? I've gotta be honest the
one time I actually do use Nutella I don't use a knife at all, I tend to just use a spoon,
and just scoop it around 'cause the curvature
can get all in the gaps. Can you see, hopefully
that lines up with that, yeah it's got that sort
of custom neck hasn't it, a jar like that? With a standard knife you can go in, and you can scrape, and
actually to be honest, you can get in there. So, no look, see I am
scratching at the surface, I'm revealing the glass
there, there's not a problem, that's fine, (laughs) Straight down, straight
on there, it's fine. Okay so the Nutella knife
it feels more valuable, I'm gonna stick that in there, so actually that is inline perfectly, so
if I really try and help this it just feels a bit over the top but look, if I go like this, I am
actually scraping that, I'm getting it flush, what about the neck? Where's the neck, there you go, I'm getting some up there
as well, but I'm really having to sort of scrape that. But I don't think it's really about that, I think it's just the fact
that it's a nice knife that you can scrape in
there, really wipe it clean like that, and then most importantly you've got a smooth edge
so you can then go along like that without serrating your toast. (laughs) No, I don't really, I think it's a novelty
thing, I don't think Nutella knives are needed. Anyhow, check this one out. This thing arrived from
a follower in Japan, can you see that, it's got this egg thing with a handle, some
weird, look, look at these serving suggestions. Now I got a bit confused
because it looks like it's like an egg scrambler
but then the Japanese are serving it with caramel
sauce and chocolate sauce, and almost like a creme
brulee kind of vibe. It does have some sort of help here, I don't know what this means,
some sort of nuclear egg, but it looks like you put the
egg in the sort of holster thing, you then boil it, which
I think 30 minutes perhaps, I don't know, we'll do that,
and then you can serve it with your sauce on top like that. (laughs) I don't really know, but I think it's gonna be a bit of fun. Oh let's just rip, no,
no, no I'm not gonna rip, I'm gonna give this one
away 'cause it's so quirky to my patrons, remember I do a
Patreon giveaway for gadgets. Someone now has a cheese
gun in their possession. Look at that, it looks like a light bulb. Look at the cartoon of the kid, no don't eat the egg. (laughs) This is cool, it feels like a comic book but it's all in Japanese. It's literally all in Japanese,
yes, every single bit. (laughs) So you open this, and you
can then take that out, oh this is quite
sophisticated, look at this. Okay, okay, so this is
our sort of shuttle, it's like a spindle look, all that is, is that moves this, that's cool. It's that shuttle that the egg sits in? The egg goes in, this goes on. It honestly does suddenly
feel like a NASA space launch. (laughs) It's sticking out the
top there, look at that. It is literally, I
wanna draw a face on it, yes, let's draw a face on it. To infinity and beyond. Look at him, you all right in there mate? You're upside down. Maybe you can sort of screenshot this and have a look at how funny
these instructions are. I mean there's an egg there in shock. I've got the rotation picture to do next, but it doesn't say for how long. Okay, (laughs). So I've got various different versions of, I guess we're technically
spinning the egg. I've got another one
upstairs with a pull cord, and that's basically it. I'm just worried that we
haven't pierced the egg. (jaunty horn music) All right that'll do. I think this is where we might go wrong because it's got here
this is black and white but I can still see that neon
colour egg difference there. Maybe the eggs are different in Japan, I know they're different
in America for example. It's sort of saying how they would go from seeing the white to the yolk,
maybe the shells are thinner, or maybe that's just a
visualisation of what is happening inside Colin, that's
what I'm gonna call him. The very Japanese name, Colin. (water running) This is still cold but
rather then shocking it I'm actually gonna put it in there now, so it warms up with it. I am genuinely worried that
it could burst a little bit by not putting a hole in
it, but we'll go with it. In fact do you now what,
I think I'll do quickly just another one off camera. Another random point,
the gadget, bizzarely, smells of marzipan. There we are, so I'm gonna
put a little hole in this one with the big smiley face,
looks a bit like Jaws don't he from the James Bond movies. And then we'll see if
that makes a difference. Only a little hole, this
is actually a sweetcorn holder thing, there we go. Ooh, you see it's seeping,
that's possibly why you don't do it, but at least
we've got some comparison. So we've got Colin in there,
and then we've got Ed. Ed the egg, oh no look
your brains are coming out already Ed, oh dear. Yeah, can you see, it's actually
spilling out a little bit, but I think it could seal up. ♪ Ba-Ya-Ya. ♪ Do you guys get that
reference, I don't know. For those of you asking what
kitchen gadget testing 50 is gonna be, let me give you a hint. Those of you that are fans of Star Wars will have to stew for
not much longer, hmm. Oh my gosh, let's get it
off the heat, look at that. I'm gonna put it on my smaller hob, that ones a bit powerful at the back, but I put a lid on it as well, 'cause I wanted to try
and get some control. And I can still see an egg in there, what the heck is that? (laughs) There's something floating to the surface. Er, well one of you, (gasps), it's Colin, Colin's heads
exploded look he's got an afro. (laughs) Look, I'm glad we did Edward. Edward's holding strong. This next gadget is,
obviously you can tell, look, it is a Mediaeval looking,
this was sent to me, one of you guys sent me this,
thank you very, very much, very, very kind, this is a burger press. It's two burgers, gives
you two separate options to do different thicknesses. So let's make some burgers. Bit of salt, smoked garlic powder, some onions, and some beef mince. Wow, mix this all together with one hand, so I'm keeping one hand
clean for the camera, but I'm gonna squish all
those ingredients together, all those flavourings, and
you could add more of course, it's your burgers, it's
more about the gadget really but I'm just gonna make
a little bit of effort on this here. Wow, this mince is cold, (laughs). All right I'd say that's pretty darn good. This gadget, scrapey, scrapey,
is very simplistic I think. I mean I love it, it's
really strong and metallic, I've no idea where it
came from which country, but look you open it up, you're gonna place your meat in there, maybe you could grease
it, maybe you could put some non-stick paper in if you want. But the most important thing here is I don't know if you can
see these spindles here, now they apparently
will adjust the height. See that one's low down, and
that one's a bit higher up so you put your meat in,
and you can press it down. But that should, you
see if I push them down, look how lower down that one goes. So the lower down it
goes, the more smaller and thinner your burger's gonna be. (laughs) It's really awkward, so
I've never used this before, I've no idea how thick
we're gonna make it, and bear in mind whenever
you cook any sort of meat or burger, generally it
shrinks by about 10 to 20%. I've got one hand trying
to keep that still clean, I'm gonna put this, I guess
that's like a tennis ball size of meat, so we're
gonna push that down on it. I'm gonna press that, (groans). Oh my gosh, I can just
hear some squelching, I'm not sure if that's me. (laughs) That's actually really cool. It's a little bit lopsided,
but that might have been the amount of meat that I put in there. That's actually worked,
really, really well. So with this plate a lot lower down, this is gonna be a thinner one, so I'm gonna get the same amount of meat, pull that down so it presses in place. Oh wow, you can see I've
put too much in there. So the initial level of the plate is pushing the meat anyway,
but we'll go for it. And then I'll push,
(groans), look at that. This is brilliant, that's
actually really fun. It's a teeny bit lopsided as I say but I think you can play around with it, and work with it, that's
a fun little gadget. You know I actually, I've
just got this in my cupboard, prefer this one, you know
where you can push the meat in and it shapes it for
you, and when you cook it although they're that sort of shape they do go round by the end, and then you can freeze it as well. I do prefer that, whereas
this is a bit more of a sort of Mediaeval times thing. I like it. It's not got the straightest edge on it, but that'll do. (jaunty accordion music) That is a nice burger. That's just watercress, a
burger sauce which is basically just ketchup and
mayonnaise mixed together, and tomatoes in there. Oh my gosh, anyhow, back to reality, let's see how Ed and Colin are getting on. (laughs) Look, he's got a bit of a headache. Hello I'm not having a very good day. Love what you've done to your hair. - Lets try Colin. No, let's not try Colin, let's try Edward, which I just dropped, and he,
you've got the little hole at the top that we made
there, other then that, and the fact that I just dented it, he looks all right. All right mate, how was the sauna? (laughs) So these have cooled down a bit now, and what I think I'm gonna try and do on the box they've got
some serving suggestions, I quite like the one where
they've halved it there, and you're looking for a
really nice yellowy yolk, where the white and the
yellow has mixed together, hence the spinning. This one might be more
achievable but we'll have a look. Sadly Colin I think we're gonna have to take your head off mate, all right. Oh dear, I span that like a mad man. Huh, who's smiling now. (laughs) That hasn't worked at all. Maybe I should have spun
it much, much longer. And then you just want
a fairly flat bottom for it to sit on, and then you drizzle your caramel sauce on top. I don't really wanna do that. Does not bode well for Edward does it. Oh no, oh wow, no that
one's worked better. The one that I put a hole in, look. That's actually worked,
there's a difference in colour, that's actually darker. Maybe I spun the other one more, in fact I think that, I did it off camera but I spun it less, I just
went, boop, boop, boop, quick. But that's definitely
worked, so definitely put a hole in it, I'm sure
the Japanese instructions probably told you to do that. They go for that sort of
restaurant style zig-zag by the looks of it. (laughs) that's gourmet right there,
we'll get out teaspoon, so this is effectively
what they're classing as a pudding, I'm classing
it as a very confused boiled egg, but maybe
the sweeten will help. No, (laughs). I was thinking doesn't
matter, the caramel sauce will mask it, no, it
just tastes like rubber. We have at least proved
that that concept worked. I guess it can vary
depending on the sort of eggs you use, and your tastebuds, (laughs). Let's do something else. Let's bring together three gadgets that's gonna finish off
this video to make one epic pudding. Okay so we are making some macarons, not macaroons, macarons
are the slightly more posh things with almonds
that are trickier to make. So I've got a gadget that should hopefully help with that, this is
a macaron keszito szett. It's a tray that's got the grooves in it, and a pump, basically a piping bag. For the macaron mix we
need to separate our yolks, we've got a little yolk catcher, and the last thing we've got
to help with our ingredients, might not need it too
much but I'll probably use it going forward with other things. This is a digital scale with
a measuring cup on the side. So it's got grammes, mils, cups,
everything you can think of, I think, I haven't used it yet, but that's what it's supposed to do. So macarontastic times. And I like the fact that
the lids got that stem on both sides, so this is
it to I guess keep it cool, and you can keep it in the
fridge, but when you turn it over and the spout
is good too like that, you turn it over, this
becomes the yolk catcher. Crack an egg in, the egg
white is seeping away through those holes,
and the yolk will stand. There's a big gap in the middle too, it's draining it off for us. (egg cracking) Oh my gosh, boom, straight in like that. I only need three eggs,
that's eggshellent, look at that. Egg whites are collected down the bottom, I'm gonna leave them to do their thing, and we'll crack on with making it. Okay so this is the digital mug, oh look it's got cups
on that side already, and mils and ounces on that side, which is really, really cool. But there is a digital
screen here, and it says tar. What does tar mean, it's
like a pirate thing, and then mode. So you put it on a level surface, I think that's quite important, put the power on, then
the LCD screen will show. In normal mode the scale
cup is set to grammes, and the density is one
gramme equals one mil, which I think is about
normally pretty accurate to be honest. So it's very cool because
you're gonna get your fluid kind of measures there anyway, but then on here you're
gonna get your grammes and your other cup sizes, and your ounces and all that other stuff as well. I don't want to go too crazy with this because you can sort of
see what this is gonna do but I do need some almond flour. Oh actually I've just
seen it's got one of those watch battery things in there, and I can't quite pull that out, so there's a perfect gadget for that too. Slightly dirty Nutella knife. (laughs) There we go, and we should, oh look we've got power,
Marty we've got power. 20.9 degrees C, that's
the temperature isn't it? It's got a thermometer in it, what? I'm just gonna put it up here, there is a little bit of wobble in that, look at that, but I'm gonna
be super delicate with this. I need 95 grammes of ground almond flour. Come on, it's like at the
petrol pump, there we go. Just a little spec, and
it's moved it up to 90, that's exactly what I needed. 95 grammes, which of course
is 200 mils, there we are. There's also about seven ounces, or 3/4 of a cup, what a cool thing. I need icing sugar this time. Oh my (laughs) Oh no, 202, that's what I
do at the petrol station, yeah, gonna get it bang on 10 pounds, 20 quid, 30 quid,
whatever, 10 pound two p. So we'll just pour that straight in there, and yes, the plume of icing sugar that's brought it down to 200 grammes again. Those two grammes are
in the air somewhere, and if you wanna make it super fine, you can get yourself a sieve, like that, and then just work it through. We can now go back to our egg
whites, tip them in there, and then I guess what we can
do is tip the yolks in here, store them upside down like that. That's awesome. We'll whisk these up, okay
so we've got soft peaks. 50 grammes of sugar, again
using the little jug thing which I've washed out,
so I'm gonna do this in about four batches. (whisk whirring) I've got the stiff peaks
there so vanilla extract, and a smidgen of food colouring. So I'm gonna go for yellow,
don't need too much, I'm gonna do this is batches. There we go, nice and blended in, stiff peaks, and if you
wanna check that it's done stick it over your head
and it shouldn't fall out, but I'm too mature for that. You see. I've transferred our
sieved almond mixture, I'm gonna do this in four batches, we just carefully fold it
in to that whipped mixture. All right so that's combined,
our third gadget coming up, and I guess this is a
little snippet of a request I get quite often of doing a cooking video with just gadgets. So if you like what we're doing here, in this little section, let me know. Okay this thing, that's the baking mat. There we go, it's a little bit flimsy. There we go nice round silicon baking mat which I'll give a wash,
and this looks like a whoopee cushion. (air puffing) It's not, okay yeah it
is like an icing pen, we've got literally
different nozzles on it. So we just kind of want a fat round one. Oh and a cap that's pretty good. Yep, so that's on pretty good. Oh we've got to get the batter in there, and then stick this sort of curved lid on. Let me give this all a wash, and then we'll sort it out. Okay so that's in there,
it's not the most snug fit but I'm putting it in the tray because look how loose that is. Once we pipe them, when I move it again it's gonna all collapse everywhere. We'll open up our whoopee cushion, and I am going to spoon in the filling. Gotta just try and get this lid on now, this is gonna be tricky. It's sort of got a lip on it, you kind of wanna seal it down, and now is not the time for Seal puns. Come on, is that on? No, there you go it's on. (laughs) Look at that, wow. The other thing with macarons
is once you pipe them you want them to kind
of go hard on the top which takes about half an hour to an hour. So we're gonna leave them to stand, but also you're gonna wanna tap them to get air bubbles out at first, which is why the tray
would be so much better then just leaving it on that, going (burbles). But let's try this out,
I'm gonna squeeze there, oh that's coming out so easy. I don't know how big to do them. I'm just gonna wing it, it's quite good 'cause for symmetry it's
given me a consistent vibe. I think for this
experiment that will be it, but it is sitting nicely between it. And a little trick I learnt,
if you lick your finger, if there's any sticking up
you can just tap it down like that. (tray banging) So there's my tapping, I
might do a few more anyway but that's the air bubbles coming up. We now leave this for
at least half an hour so it firms to the touch before baking. These are going in for 17 minutes. Just as an aside while
they're in the oven, look, this just arrived,
do you remember Alice, I showed you this week,
this is the actual drawing. Look guys. Thank you so much, if
anyone else wants to do some fan art I'm mulling
over having a whole wall full of it, I've got
quite a bit collecting up, and this is pretty
impressive, look at that. I can't even do Etch-A-Sketch. I've just got them out of the
oven, they're looking good, they've got some decent feet on them but I'm gonna let them cool down fully and we're gonna fill them, and there's only one
thing to fill them with, the Nutella knife. Oh you see that, (laughs). And also I can't see it,
I did a mini one as well. Awesome. Okay no joke, moving the
camera to basically say thanks for watching I drop
it on the floor, my mini one. No! I totally did that on purpose so I could have the
bigger one, here we go. Oh should have chilled it
really, Nutella's spilling out, it's not a bad thing. Those three gadgets came
together quite nicely then, and the Nutella knife
was actually helping. I wasn't really thinking
about it, I was just scooping it up, but
yeah, again novelty that, but they've all actually
been pretty darn good today. This was my favourite gadget out of all, the sun has actually come
out a little bit as well, it's a little bit brighter in here now. Just to celebrate the
world of this gadget, and actually most of them
today, they're all pretty good. This one, the novelty one from Japan I'm gonna sign that right now, smiley face and all that stuff, I'll be
giving that away to patrons. So if you are not a supporter on Patreon please consider doing so. Don't forget to have a Barathon now, any cool gadgets you've seen
do let me know down below. Thanks for watching, and
this has been excellent. Bye. ♪ Check your level player ♪ ♪ No matter what your
style the kitchens for me ♪ ♪ Simon's moustache,
goatee, maybe all three ♪ - It's all in Japanese.
