- Ooh, okay. Why is it going everywhere? Come on, push the teat. Give that teat a squeeze. If I don't end up in my pants with a load of sun cream on, lying in my kitchen by
the end of this video, we've done quite well. (upbeat music) Hello everybody, it's Barry here. Hope you are well. I'm not going right in because someone commented the other day that they hate it when I go "you". I just did it. Just did it. Today we're doing kitchen
gadget testing 64, I think. Yes, I'm pretty certain it is. This is when I bundle loads together. Sometimes I do independent ones as well, where it's just the
single gadget on its own. But whichever video it is, if
you've not seen them already, don't forget to check them out. And before commenting down
below, please consider that some of them can help
people with disabilities to perform certain tasks in the kitchen. Quite fun ones today that I actually think most of
them are pretty darn useful. And we're also going to brush our teeth as a bonus gadget as well. But first, look, a chicken. This is a chicken, we're
going to roast it today. Speaking of roasting, it is going to be 30
degrees in this kitchen in the next hour. It's going to get hot in here, in the words of, was it Nelly? We are going to roast a chicken, but we're going to use some gadgets to help us prepare said chicken. Let's go. I feel like today's video
involves a lot of the brands that I've kind of like, been like, "Ooh, I like these ones!"
We'll come on to it in a bit. One of the first ones is one that's coming out of nowhere
recently, Handy Kitchen Thingy! It's a box grater with two bladey lids. Now I've been looking at this. Look, this is it. You've got one side here,
so you can do cheese. And also you've got the
finer one there for zesting, but also for Parmesan, as
well, something like that. So it sits on there and then you can grate into Eh? Ooh, okay. Oh wow, that's pretty cool! You grate, and then it's in there and I suppose you can just store it. That's pretty good. It's quite bulky though,
but then again, so's this. We should be able to hold
it and slide along there. Oh, nice! That is gliding lovely. Oh, that's really good for like pizza-making and stuff like that. That could be really nice and convenient. Just do all that for your kids and then they chuck it on a pizza. Let's see what the lemon does. Ooh, that's actually really sharp. Nice. That is not a bad old start. I'm going to get some
lemon zest off-camera because we need it for our chicken. (sniffing) Lemon cheese. Ooh, gotta try it, I've got to try it. Uurgh. All right, chicken's back because we are going to use half of that lemon. Put it into the chicken. Nice. And I've got some thyme herbs here. In they go as well. Now notice how the chicken here, normally you get something called twine. There's a gadget for that when you don't. I think it was about 18 months
ago, something like that, someone got in touch and said to me, "Barry, can I use elastic
bands in cooking?" And I said, "No, I don't think so." I'm fairly certain
they're made from rubber. But that's why things like twine exist, which is obviously what sometimes joints of meat or chicken
come wrapped or tied in to hold things in place. But these, these are Hot Cooking Bands. These are actually elastic bands. So the theory that person had, I did say, "Please don't do it." If they did, they probably
had quite a bad accident and I hope they're still alive, but it's not a good thing
to put elastic bands. But these are actually
silicone elastic bands, designed exactly for that. Maybe they went away and invented this. It could be you. Well done, congrats. They're all the same size. That's probably a maybe if they did different
sizes, that'd be great. But other than that, I've got a lot of silicone elastic bands. (band snapping) So that's pretty good. I'm
now going to get a yellow one, and that is way too big for that on there, on its shoes, and we'll stick it there. And that should, oh look at that! (Barry laughing) That's actually held
it really, really well. I mean, we have got
cooking twine here already, but they were pretty fun. I think it was like
50p for the pack of 25. So a bit of a bargain. They're re-usable, so quite
good for the environment, and I've not seen it before. So I wanted to show you guys that. Now we need a tool to help make a baste. Yes, we do need to make a buttery basty thing for our chicken. I rub it, I just chuck in a bit of butter, bit of herbs, bit of rubs
and spices and pepper. Ooh, and it doesn't matter, it always tastes good, doesn't it? But this by Joseph
Joseph is the Measure Up. It's an adjustable measuring spoon, which can help us get the
perfect, accurate measurements. There's so many like this,
but what got me in the shop was that I could actually
go up and down with that to get the exact measurements. I'll show you along it now to show you all the
different things you can do. 'Cause it does liquids and dry as well. Now, if we get a bit
closer, let's turn it over. You can see it's got 15 ml, it's got 10 ml and it goes all the way down
to one, two and even five ml. And then we can turn it over. And it's kind of like the same. We can go all the way
down here to one teaspoon or even smaller, to a
quarter of a teaspoon. And the other thing is,
especially with the dry stuff, you can scrape it off. I'm not gonna go too crazy with this, but we're just going
to start with a fluid. So this is some olive oil. I'm gonna pour it as close to, oh my gosh! That was almost bang on. Well, I hope it was, otherwise
the measurement'd be wrong. One tablespoon, and the arrow
perfectly lines up with 15 ml. In that goes, all right. I never knew that. I mean, I
could probably just Google it. One tablespoon apparently
is 15 millilitres. And just to check that, I'm not going to do that with all of them, but this is a one tablespoon measure. Oh yes! (Barry laughing) That is bang on and
extremely close to spilling. Block of butter now, something solid. So let's mix it up a little bit, going down from one tablespoon
to a half a tablespoon. I actually need way more than that. Now the thing I don't like the idea of, I was gonna get like a knife or spoon and carve it in and then
press it and rub it. Or I was just going to
see if this would work. Let's just see if we can
sort of almost carve it, straight off a block, oh yes! (Barry laughing) You can, and then, I mean,
what is the difference there? That's half a tablespoon, it's fine. But if you really wanted
to, you could press it down, scrape right across like that, and look, that is a perfect
half tablespoon measure. I need way more butter
than that for our chicken, but I can't deny it, it is working great. And we can go right down
to a quarter of a teaspoon, but with this look, there's no way, look. (Barry laughing) If you just go across like that, look. (laughing) quarter of a teaspoon. This is this stuff
called Season All, right. I found it in the supermarket, and it's basically a blend of
salt and spices on the side. It has literally every
spice you can think of. It just stinks, but I'm going to put it
on the chicken anyway. I'm sure it'll be all right. Probably the downside to it
is you are kind of restricted by like something in this scenario where you can only go up to a tablespoon. But that seems to be when
you get measuring spoons the limit it goes up to anyway. So that's not bad. (pepper mill grinding) All right, so some fresh pepper. Our big bastey combination. And then we come back to our
gadget for our fresh lemon. Smells so good with this. We're just bringing that all together. I'm using my hands because I've got to use my
hands anyway on the chicken. Wooden spoon is way cleaner, but hey. With something as simple as that, you've made a flavoured butter, and supermarkets like charge
a lot of money for that. And I'm not gonna go into this too much because I know some of you guys are vegetarian and vegan and things, but with a chicken, rub it all over, okay? Kind of like you're like giving it suntan lotion at the
beach, that sort of thing. And I'm adding this butter today, particularly because I
want to get extra fat for another gadget we've got coming up. And the one other thing
I'm going to show you, I'm going to do the inside as well. But if you can lift the
skin up on your chicken and go right under there,
that is really good. Get the flavour in there too. And our chicken is ready to be roasted. That's going in for two hours
'cause it's a big chicken. Meanwhile, we've got some other gadgets. All right, and in that goes. (Barry laughing) I'm just hoping that
those bands don't snap. But that should be amazing. So just while that's roasting, before we move on, just a little reminder, I do give my gadgets away
to Patreon supporters. Every sort of five to six
weeks, I do some bonus content, generally a bonus video,
sometimes a taste test, a podcast, a livestream,
something like that. And I give away the signed gadgets there. So I think the Baker Master is
the next one I'm giving away. And all of these, if they
don't go to a charity shop, or end up in my drawer, they generally go to Patreon folks with a little signed thank you message. First up, whilst the
chicken's in the oven. It's smelling so good. I don't know what was in that seasoning. Well, I think everything was, like I say, but it is smelling good, oh! This by Oxo Good Grips
is a strawberry huller. And it's aptly called
the Strawberry Huller. It's an original, right? "Efficiently removes strawberry hulls." I love a strawberry huller
here on the channel. I've got my favourite one
in my pocket, actually. I always keep it in my pocket. Some people carry pens around with them. I carry strawberry hullers. In fact, I sent a strawberry hulling kit to every one of my patrons
about six months ago. That's pretty cool. Those actual ones, I like them so much, I was like, "You have 'em." I just sent loads. "Stainless steel tapered blades "make quick work of strawberries. "Unique design and non-slip
grips for comfort while hulling" I do like comfort when I'm
hulling my strawberries. But it's such a quick process, and genuinely this gadget, the other day, did help us when we had
some relatives over. It was just like, boom, boom,
boom, strawberries and cream, British countryside, summertime classic. But will this be better? Fraise is strawberry in French, isn't it? Which is in its own way
quite an interesting phrase. So I guess we can go in
like this, and then push. Ooh! And straight out. A nice hollowed inside
there, and (laughing) you kind of made yourself
a mini-strawberry as well. A slightly bigger strawberry, but actually if I just push it, or will it pinch together naturally? Oh, it sort of does, you know. And can you twist it? Oh, it pops out, whoops. But then, yeah, you do need to give it that
little oomph to get it out. I actually really like this. The only problem is I
just don't like the idea of storing something
like that in a drawer. I know after a while it'll probably just get knocked and bumped
and stuff like that. Which is where my other
favourite one comes in, which is kind of like,
it retracts for you. So you just kind of stick
it in, do it, twist and out. And you can just walk
around with your strawberry, and you end up with a
smallest tiny strawberry. So that's actually, I
mean, it works, it's fun. It just feels a little bit
more like an operation. I just want to push it in and then just see if it
just clasps down naturally. No, it just wants to cut it. These are better. All right,
after this one, we have got a totally non-kitchen-related gadget, but it should be a bit of fun. This one from Dreamfarm, so this is who we mentioned earlier. I did speak to the owners of Dreamfarm a while ago, actually, pretty cool. Package, really cool, with
like actual rope on it. This is the Spina, S-P-I,
like spiner, spinner. It is a spin and strain colander. So you can strain it, so like a colander. You can get your salad in
there, which is what we'll do. Wash it out, so it'll all
come out, colander styley. You can spin it. So apparently this, I
think, goes to the bottom and then that handle goes to the top. And then you can sort of like, hello! Like the hand's doing there, you can actually push
down and spin your salad, and like, you know, whoarr! But then also it's supposed
to be quite convenient for storing because this
handle will somehow flip over and neatly sit in like your mixing bowls or something like that. So what we'll do, all three
of those, why the heck not? Now I do like this packaging. That is really like unique,
like someone's shoelace. I hope someone's not missing that. Oooh! Now as flash as these instructions are, it doesn't tell you how to do it. No. "Nonslip foot pivots for secure high RPM." Ooh, revs per minute spinning. This spins, this spins. Oh wow, okay. I'm really sorry, but you've
got to give the instructions on how to use the thing. There's nothing there. But you turn it to the left, it unlocks that. It's now sat on that foot. (Spina whooshing) Wow! "Handle pushes down for
a quick-stop brake." (Spina whooshing) Oh yeah, that's pretty good. If you're in an emergency like, "Oh my gosh, I span my salad too much" (Spina whooshing) Rather than that, you go: (Barry mimicking the sound
of brakes screeching) Pretty good. Well, let's get some salad in there. (suction cup releasing)
Ooh! (suction cup releasing) Suction cup thing! Ah, aaahh, oh, and then
that's how you store it. Like that, okay? So we turn this over again, twist it to the left
and lock it into place. (water flowing) So push it in and then, we spin away. (Spina whooshing) (Barry laughing) What? Why is it going everywhere? (Spina whooshing) It's not sticking. It needs a bigger suction
on the bottom, I think. Now that is not staying still. Why is that not sticking to
something that it should? Oh my gosh, this is quite slippy. (Spina whooshing) That's a bit of a fail, in my opinion. That should really grip better
to the bottom of the sink. That could go flying. I nearly had a very bad eye injury. I didn't really even get
to try out the brake. Oh my god, stop! Uh, yeah! Salad comes out nice and washed. I always want gadgets to work, but, not that happy with that. It's okay, it does the job, but it's this bit, needs a bit of work, in my humble opinion,
but did it spin a salad? It did spin it, it did. So it does the job-ish. The only problem is my sink looks a little bit like a salad concert. The chicken is nearly done. This is our sort of
out-of-the-kitchen gadget. I just tried to film out of
the kitchen in my bathroom. And it sounded like this: (Barry mimicking opera singer) It's quite echoey in here, isn't it? Let's go back to the kitchen. "No, you Barry." No, you tube. So this is the Tube Master. It seems like I got value for money and may have gotten two in a pack. We'll just take the one. It is basically a piece of plastic. I feel that this could be 3D-printed. Yes, a hundred percent. I don't know why there is a hole there. Why would there be a hole? No, in the packaging, other than saying, "You will like it," I love that. So this is some toothpaste and it's a tube that I've sort of pushed
as much out as I can. And even pushed down on the cap to get like hardly anything out. Look, there's hardly
any toothpaste in that. Look, I'm literally compressing it, okay. So hopefully this is where
the Tube Master comes in. And I do honestly believe this could be an interesting concept because sometimes you get
tubes of toothpaste like this, you get ones that are actually in a plastic vessel with the pump. You lose loads of toothpaste in that. In fact, over a whole year,
you could save yourself maybe one entire tube of toothpaste. And that my friends,
as a dad, particularly, could buy you a pair of socks in a year, not a decent pair of
socks, but a pair of socks. So this is basically the design concept. So it has a wider opening on this side, which is where we push the tail end. Now that is an extremely tight squeeze. And on the sides here, that's quite good. There's actually these
like non-slip bumples. I'm gonna call them bumples,
or just areas where, oh wow, that feels like card now. That is pushing toothpaste. That is like literally paper thin. That's amazing. Have we had any toothpaste yet? No, I'm going to push it
all the way to the end. (Barry grunting) Come on, and okay. (Barry laughing) I've got no toothpaste
out, but let's take it off. I went as far as I could with it. (Barry grunts) Will we get one little bit of toothpaste? Oh, oh, look at that! I believe the recommended dosage is a pea-sized amount for a child. So look, that's almost a
portion for a kid in two days. I mean, I know that is
not much toothpaste, but over the amount of toothpaste
that we use in our house, it would probably save us like
four or five tubes a year, if we bothered to do that. So a little bit of fun. The Tube Master, that actually worked. And this is now like absolutely, there are no lumps in there at all. Completely compressed. Fun little bit of kit, nice! All right, the smell is incredible. It's time to get the chicken out. (chicken sizzling) Despite the chicken looking amazing, it is the juices that we're
after for this gadget. Yes, our last gadget today is a fat separator by Oxo Good Grips. Now I have never generally
used a fat separator. Remember we've done a
roast dinner playlist here on the channel, so
chicken, lamb, pork, beef, all that kind of stuff. And normally you use the
juices from your cooked meat to help make a gravy base. And there is kind of like
that freaky thing where you take the juices and you
see that line of fat. And that is where fat
separators generally come in. Now this is kind of
like a multipurpose one because I've seen ones before that just have a little funnel
that get rid of the fat, but this is more than that because this one kind of
works in two different ways. (lid rolling on the floor) The lid, which we've just seen, which could double up as a colander, or if you're panning
for gold, peace of mind. (Barry laughing) You can pour the juices and all the other little
bits that come in the pan, which I'll show you in a minute, straight into this collecting tray. And it kind of sieves it for you. Now you'll notice there's
this kind of like tube here. Now if I push this in, it
opens it up, can you see that? So at the moment it's
pinched, it's pinched shut. Now what you're supposed to do is you pour the fat through here, so it collects all the
gubbins from your cooked meat, and then all the juices run through. And once it cools down,
and you get that fat layer, apparently, when you push
that, and you do this, okay? That will get rid of
all of the good stuff, leaving you with a healthier fluid, and the fat just sat in there. So let's bloomin' well do it! This is the juices and
the bits that were left with the cooked chicken. And what I would normally do is cook this on the hob with
some stock and some flour and just make a lovely, good old gravy. Of course you can still do that, but this is trying to omit some
of the fat that is in there. (juices pouring) I can see visually that there
is traces of fat in there. So this, you can really see
the benefits of doing this. As this cools down, that will, hopefully, we've got about 150 ml there, not too bad. We should get a nice
sort of like head on it, like a beer or a Guinness. So I've moved that to the coolest part of
the house to cool down. But just to show you
whilst that is chilling, we can just unhook our bands. They've both come off. We can reuse them again, I
love gadgets that are reusable, just like the silicone baking mats. I mean, again, silicone,
perfect, amazing, it's done it. And also it's kind of made
like a little random marking. So here it is. Look, we really, really do have
quite a line definition now. Wow. And even the bits on the top,
where that sort of firmed up, not all of those holes are complete. There's actually pockets
of fat in those holes, wow. And if you are naughty
and have some of this, tastes like fried chicken. Shh, I didn't tell you, okay? But that is more solid. So let's pull the trigger now. And it's not letting anything out. (chuckling) What? Oh my gosh! I mean this isn't a very
good thing for me personally to convince me to use a fat separator. The manual way in the jug, skimming it off at the end is fine. (Barry laughing) What? I don't really want to stir
this, 'cause I'll disturb it, but I might have to. (sighing) That ain't working, oh my gosh. If I, oh, oh my gosh! Can you see it's pushing out like a weird, oh look, here it comes. Yes, oh. Fluid! (Barry laughing) Oh, there we go. There we go, oh, it's going everywhere. Oh, there's clumps of
lots of stuff in there. Come on, push the teat. Give that teat a squeeze. (Barry grunts) Oh there, oh no. It feels more like a
toilet device of some kind. There's just like these random lumps that the sieve hasn't picked up. Oh, look at that! (laughing) Oh wow. (Barry laughing) This is putting me off my food massively. Like we cannot deny that that there, ooh look, that's what our
classic fat separator does, look! Can you see how there's
the juices coming away and that lump of fat is staying there? That's basically what a
normal one does with a funnel. So we have got a massive amount, I mean, that is just purely. Yeah, let me just pour that out. Look, that is just, that is your naughty stuff right in there. Oh, gosh. But I think
what I'm going to do, I'm going to chill this again and see if that is any fat in there, because I can see a separation already. I think you might be better
with a funnel one, you know, because we just saw then as an
example of how easy that was, once it separates, it pours
way quicker than the fat, which is kind of like,
"Hello, I'm coming." Ugh. You know it's taken out most of the fat, you can't deny that. So I'd call that gadget video, a video. Thanks so much for watching. Don't forget to put on the sweat band, check out the rest of the gadget
videos here on the channel. And if you've seen any other cool ones that I haven't reviewed yet, do let me know down below. Don't forget, subscribe for regular videos and press the notification button so you're told of all new uploads. And I'll see you very soon, goodbye! ♪ Check your level player ♪ ♪ No matter what your style ♪ ♪ The kitchen's for me ♪ ♪ Sideburns, moustache,
goatee, maybe all three ♪ I mean, it doesn't look the
greatest, but comparative.
