- Oh, it's burning straight away. - [Barry] Oh, that is smoking quite a bit. Oh my gosh!
- Barry, is that on fire? (dramatic music) - Hello everybody.
- Hello. - Hello, Mrs B.
- Hello. - Welcome to our kitchen, Mrs B. Welcome, it's our kitchen.
- Okay. - It's kinda, like, our
thing, it's what we do. - Thanks for having me. - That's all right, you're welcome to tag along for another
kitchen hack testing video. This is the player series in which we. - Tests lot of hacks,
so that you don't to. - Yeah, basically, so you don't have to, unless they work and, on
our hack testing journey, we have discovered quite
a lot that do work. They do okay. - Some which are just dangerous. - Yeah. Ooh, well there's one of
those today, actually. - Oh. - The ones that seem
to work, miraculously, is the ones that Becky picks
out, Mrs. B, Mrs. Moose. (laughing) - Anything else? Anything but my actual name.
- Yeah. Sorry, Rachel. Anyway. (laughing) It tends to be the ones
that Bethany picks out, are better than the ones that I do. I don't know why, maybe
cause they're safer, but generally, it's just the way it works. We always, always want these to work. - Yes, we do.
- Sorry, Judy. - First one, actually, I don't
think this is gonna work, but it's one of the
most simplest ones ever. - Okay.
- Okay? - Okay.
- Let's go. - All right. - Hey Berry. Get it? Have you ever been in a
situation where you're like, "Hey, I need to hull a strawberry
because I want to eat it. "I'm at Wimbledon, watching
tennis and I need to, "they forgot to hull a strawberry." - I was gonna say yes and then
I go and get this gadget out. - That is an amazing gadget. Ooh, we also have this,
like, pen knife-y one, which is a bit more fun, 'cause you curve it all
out and slice the top off, but if you don't have
time to do that, okay and you don't have a knife.
- Yes. - You can use, apparently, a fork. - Oh, okay. - This is not gonna work, prediction. - I reckon it will.
- Do you? - Yeah.
- Debate. We take our fork, okay, and we push it, apparently,
into the top half of the strawberry, so through the stem and then just lift it up. (laughing) It's kept it in, hasn't it? And for me, that hasn't
got everything out, 'cause if you go right down, you've got that white, hard,
stumpy bit in the middle, okay? 'Cause you see this bit here? When you go in with one of these, it takes all that bit out. Well, near enough, you can see that there and it's a little bit over the top, but I guess, in a way
though, did that work? - Yeah, I think it did. If you haven't got a
knife to hand and you-- - Well, that didn't work, look at that. It just looks like a cherry. - Or you just eat the
strawberry from the bottom and stop when you get to the top, if you haven't got a knife.
- Like everyone else would. - Yeah. - Okay, well that was a mild start. - Okay. - Was a bit unsure, although
we'll class as a pass, shall we?
- I think so. - But I think your hack of just, I mean, that's brilliant, look. (laughing) - Are these gonna get
better as we go along? - This is as good as it gets. (laughing) Mrs. Moose, have you
ever been in a situation when you're at work and you're like, "Oh my gosh, I really wanna take a salad, "or other things with me
and then take it apart "and build it and eat my salad "and then have it all in
one pot, ready to go," kind of thing? - Yes, I don't do that every day, but yes. (laughing) - Well this hack is for you.
- Okay. - See these, these are fruit pots that we would normally give
to our children, our young, to nourish them.
- Yes. - We need them empty, so
you can either eat them, or we can put them in
a storage bag for later so we can give them to the kids still. - Okay. - [Barry] It looks disgusting (laughing). It looks a lot more appealing to a kid when it's in a plastic tub, doesn't it? - Yeah, but you bought the jelly ones. They're empty.
- Brilliant. So do you know what this is? - It's a jar.
- It's not a jar. It is the food storage vessel,
trademark on the MTM, yeah? - Okay. - This is a jam jar, right? So it's one of those ones
where you take the lid off and then you've got a seal. (singing) (laughing) - I had to tell Chloe she
couldn't do that at school, 'cause no one would know
what she was on about. - The teacher probably
would, she'd be like, "Yes!" - She keeps doing it, every
time anyone says seal, she'll go (singing). Like, under her breath. - Someone messaged me
saying they were on, like, a Zoom work call and did it. (laughing) - I was like, "Chloe, please
try not to do that at school. "No one will know what
you're talking about." "Oh," she goes. (laughing) - This is not just salad in a jar. - Right. - This is salad in a food
storage vessel, trademark. Oh, this is the size it should've been, 'cause what you do, right? You put your salad in the
bottom, that should fit in, then your lid goes on, right? So you've got salad and then
you've got some croutons there, but it should go more than this. This is a coffee jar and
that's where this seal. - Yeah. (laughing) - Will help, but, annoyingly, I don't think these are gonna fit, look. - Push it down. - Push it down.
- Push! - You've then gotta get the lid on. - Oh, I see. - Ladies and gents, look,
we've made an incision, which might impact what we
can put in the storage vessel, but we can now, it was not
going down, but luckily, we can push it in on
itself and just about, if we manipulate it, get it
on there, like that, okay? - Okay and then shall we try the lid? - Well yeah, the lid goes on. No, but that's where you're wrong! It doesn't end there because
then we could've used the larger food storage vessel, trademark. - Okay. - This is where we take
it to another level. - I am very, very baffled. Are we just using it to put
salad dressing in or something? - No, it's more than salad dressing, it's a food storage
vessel, trademark, okay? Right, so look.
- What are you on about? - I see, oh my gosh,
that's so warped in there. Trust me. Take that, squish it together. - Oh. - Push that on there. Okay, yeah and then we get it on there. - It's come out.
- It's come out? That's okay. I think, do you know what? We've gotta do it with the actual food. I think we're only gonna
get one chance with this. We're gonna get one shot, like Eminem. Right, so I've got my salad, all right? Just putting that in there. Oh gosh. Then this goes in. We needed a wider jar, but
the food storage vessel, trademark, smaller one
will do it, trust me, okay? - Okay. Right hold it, so I pour it in? - Yeah, pour that in. All right, see that, ladies and gents? There is dressing going in. - I'm guessing we put this on. - We get that on, yeah. Put the croutons in there. Disappointingly, it will
come in a larger model, like I said, in the future. This food storage vessel
doesn't have much, but we need to, very
carefully, get that on there without the croutons falling in. - One, two, three.
- Ow, my finger! Why did you do that? Why did you do that? Now, we've got to, now,
work together as a team and try and get this lid on. - Just isn't working.
- It is, look. - Yeah, but there's a big hole. - Look, there we go! Genius. - This is a good idea, but you know you can buy ready-made
salad dispensers like this? - Don't ruin the hack. I worked hard, I researched
this for at least 10 minutes. Right, this is it, you're in work, so you're coming to your desk, you're gonna eat your lunch, okay? You just got it from your
bag and you're a bit grubby, 'cause you left your food
out from yesterday, okay? Action.
- Oh, yum, my salad. (laughing) - Oh, yum, my salad, yeah, right. (laughing) - Oh, I can't wait to use my
ready made dispenser pots. - [Barry] So you pour your dressing on. There, see! - Oh, this stopped my
salad from going soggy. - What a time to be alive, huh? We're making miracles happen, folks. But none of it's really come
out of the tub, to be fair. And look at all those croutons. - Whoa! - (laughing) How many was that, like four? Oh wow. But now, right, I know what
you're thinking, Mrs B. She thought it was just gonna
be one of those salad jars where you put it on there, but now, you can shake it up, put your dressing on. All right, that's it, lunch break's over. - Back to work.
- Back to work. - It's so much easier just to
buy the things that do this. - Yeah, but this is creative. Your work colleagues would
look at you across the desks in envy.
- It's a bit early for salad. - Is it? Oh right, sorry (laughing). Just to show you, if
this jar was big enough, our food storage vessel, like that, look how perfect that
sits flushed in there without having to cut it, like that, bigger jam lid
on top and then that again, that's what was supposed to happen, but hopefully, you'll see
that we've proved the point that it's invaluable. I wanna see you guys doing that. Have you ever been in a
situation where you've wanted lots and lots of toast at the same time? - [Becky] Yes. (laughing) - I was waiting for you to do that. Have you?
- Oh yes. (laughing) - How to make, rather
than using a toaster, you can get, like, four
pieces of toast done, unless you've got one of
those amazing hotel ones, multiple pieces of
toast, at the same time. - Put it under the grill? - No.
- Oh. - That's a good idea though. (laughing) This is Phoebe and Chloe's
bug house, by the way, some of you guys wanted an update. They are now in a chrysalis and
butterflies will be in there and we will keep them
forever and farm them. - Ah! (laughing) - Sorry. That is a loaf of bread! Wait right there, whilst I
get the incredibly amazing multi toasting device. (whooshing) - Ta-da!
- The grill? - No!
- Okay. Yeah, okay. - Yeah?
- Yeah. - This is the oven, okay? - Yeah. - Remove a slice of bread
from the bread holster. Maybe more, keep going, keep going. Keep going!
- Where? - There.
- There's no space. - The answer, some of have
got this, is before your eyes. No? Right, okay.
- What, on top? - No, no.
- Like that? - No! - Like that?
- No. - Are you ready for this? I don't know if it works, but, okay, you take the bread and you go like this. Whoa. Oh God. Right, so in the oven,
we can adjust the rack. Don't worry about this, we
can adjust the rack, okay? To stand the bread slices up like this, so it will be slightly higher,
to stop it moving, okay? Like this. - Oh, I understand now. (laughing) - But that was part of the
game, the challenge, right? So we're gonna put the shelf in like this. I think we should turn the oven on. - Yeah, but you're not
toasting it, that's cooking it. - It's still toast! No, it'll brown. That's what toast is, it's gonna be fine. There you go, look at that! - [Becky] And then you just... - [Barry] Yeah, you just stick 'em in. - [Becky] Oh, like posting bread. - [Barry] Like a postman of toast. There we go.
- Now do we put it like that? - [Barry] Well, I wasn't sure. It doesn't matter, does it? - [Becky] Do you leave it like that? - [Barry] You can't, people with OCD are gonna be like, "No!" - Oh right.
- Okay, cool. So let's, yeah.
- What, just put it on? - I don't know the temperature. We'll just go fan oven, so the heat will pass
around evenly and then just, let's go 160. Mrs. B?
- Yes? - Mrs. Moose?
- Sandra. - Lauren (laughing). Have you ever been in a
situation where you've got a food storage vessel filled with salad, croutons, dressing, the lot, right? But you're like, "Oh no! "I really wish I put some
fresh lemon juice on it, "but whenever I try and
squeeze out the lemon, "it just goes everywhere! "Oh my gosh, I hate my life!" - Every day.
- Right. We've got one lemon, which
we're going to test as normal. We're just gonna do it as it is. - Yeah.
- Insert the cocktail stick, the bamboo cocktail
stick, in one of the ends. Probably the one, yeah, that end. Push it in as far as you like,
because what I want you to do is get juice out of that lemon. A little bit like the
strawberry a minute ago, we've got a stumpy fruit. Now, this one, all I want
you to do is roll it, squish it with your hand,
really go, "Oh, yeah!" - Oh yeah! - Yeah, the voice was optional, it's fine. (laughing) Squish it, that's what
we're doing, okay folks? Squishing it down, making sure
all the zest and the rind, all that stuff there, so it doesn't even become
like a lemon anymore, it's kinda like a squished lemon. Squeeze that one that we
did not roll around, okay? Firm, yeah?
- Yeah. - Firm but fair. Now, this is the one that we rolled. It's a bit more waxy and also, (grunting). Feel that, it's like a whoopee cushion. So, we do the same,
cocktail stick in there. So they are very different. They were quite similar, but now we've got one that's rounded and one that's on a weight loss plan. Right, what the plan is you
get your food storage vessel and this is supposed to be a way of getting lemon juice easily, without going ah, all in your eyes. Like, you know when you sometimes half it and you squeeze it and
it can go everywhere? By putting the hole there,
this should give you control. It's, like, look, doing little bubbles! Ladies and gents, can you see? It's bubbling, okay?
- Oh, that's good, something's dripping down. - [Barry] Yes, but you're not
getting much out, are you? - Mm-mm, I am not. Can I try this one?
- Yes, that is where this one should come in. There you go, look at that! It's like a teet. - Like I'm milking a cow. - (laughing) Have you ever milked a lemon? There you go, look at that. So now your food storage
vessel is freshly dressed with the most gorgeous lemon juice ever. - That's a good one.
- That is good, innit? - Well done. (dinging) You can have that one. It's crunchy.
- Look, it is! Perfect.
- I can feel it, but I need it golden brown.
- You do. I was wondering, maybe
we should have buttered one or two sides to see
if that made a difference, but you wouldn't normally
butter your toast. I am a big believer in this
one, I think it's gonna work. - [Becky] Shall I turn
them over or something? - [Barry] No, that's the point. You don't need to turn it
over because it's a fan over. It's going to circulate. - At the minute, it
feels like stale bread, that kind of texture. - How does a top pirate like his toast? (growling) No, charred. (laughing) Oh, the irony. Have you ever been in a situation where you've got an iron in
your kitchen and you're like, "Oh my gosh, I really wish
I could cook with this." And we've tried something
similar to this before. - Yeah, we've done it a few times. - I know, but it's never worked. - No. - This time, we're gonna make it work, because I've found the perfect settings. - Okay. - We're gonna make a
grilled cheese sandwich. - Right.
- Using the iron. - Yep. - But there's two things
that we need to do. - Butter the bread and put the cheese in? - But we also have to use the
right settings on the iron. - Oh. Without the steam?
- Without the steam and I think that's what we've done before, we steamed it and this is gonna work. - Not self clean. - So I'm gonna butter the bread. The important thing is that you make sure that the butter side is
down, facing the foil, but that's obviously gonna
get flipped over anyway. So if you'd like to
garnish as much fromage as you would like. Lovely jubbly, Mrs. B. So now, we put one of the
buttered sides facing up, just like you're making
a normal grilled cheese and then we wrap this, now,
completely in the foil, so that the butter sides
are facing either way. Well, we've not actually done
the grilled cheese before, but that is very important,
the butter thing. We did a quesadilla and a panini before. The quesadilla was so
simple 'cause it's so thin, but this, the butter should
really help it brown, so that's a big, critical
thing, if that's gonna work. Maximum heat on the iron and no steam. - It's on the linen setting. - Linen, mm, my favourite
setting on the iron. Ooh! Can you hear that? (crackling) Turbo steam. Apparently about three to
four minutes either side should do it. - You don't know how hot
this iron gets, do you? - No, because I don't have enough linen. (laughing) What? What's the matter? - I don't think this is gonna go brown. - Why not?
- It's solid, the toast. - Yeah, but it should
be, is it rock solid? - Yeah. (buzzer sounding) - We made croutons. Well I'll keep ironing this
and get these creases out. Oh wow, it it hot?
- Yes. (gasping) - Oh my gosh!
- Look at that! - Look at the gooey-ness!
- Look at the cheese pull. - [Barry] Cheese, yeah,
look at that cheese pull! Nah.
- That's hot! Hot, hot, hot. That's worked.
- That has worked, the butter has, I didn't
think that was gonna happen. I thought it would cook it, but I didn't think it would brown it, but obviously, by sizzling
it through this there, that's what's done the browning. - And listen. (tapping) It's, like, crunchy, it's not soft. - It's like toast.
- It's like toast. - [Barry] Who needs the oven? - Who needs the over
when you've got an iron? Red hot, be careful. - Ah, ah! Why? (crunching) Gooey, toasted, it's like
it's been toasted, isn't it? - It is.
- Wow. - No, that's a good grilled cheese. - You like that?
- I like it. - Another one that worked. From one toast, to some
toast that's not toasting, to my favourite appliance, the toaster. - What are we gonna do in the toaster? Oh no! - Have you ever been in the situation. - No, no!
- What? - No! No!
- This is quite cool for me, 'cause yesterday morning, I
filmed a video where I needed, in quotation marks, leftover pizza and little, well, long story
short, I ate most of the pizza before nine o'clock (laughing). And this morning, I had to cook a pizza, pretending it's leftover. Now let me tell you, one of
only people that actually has a leftover pizza is Phoebe and Chloe. Reason for divorce, toaster.
- Toaster shenanigans. - And apparently, if we
take a very safe toaster, please don't try this at home though, we're highly trained professionals. - But it's very safe,
but don't try it at home. - Yeah. Well, just be careful. We can reheat cold pizza in a toaster. - Well you're cleaning the
toaster out if it all goes wrong. - Okay. So what you do is you don't
put it in standard way, in through the top. You turn the toaster on its side. - [Becky] Watch out for all the crumbs! - Oh crumbs! - So it's gonna, sort of, act as a grill and I've got one piece here,
this has got cheese on, but because it's gonna only
be heated from the top, it will only fall down, so you
need to keep your eye on it. That's the only thing that could go wrong! - I really think we need to
invest in a fire extinguisher. - This is a really cool
gadget called toaster tongs, wooden, so you don't electrocute yourself. I'm just a little
concerned 'cause there is, like, a metal casing
going all the way round. I just don't want us to
touch any of that, all right? Oh, I'm pushing the toast in. - The pizza.
- The pizza. - Oh, it's burning straight away. - [Barry] Where? - I can smell it, from underneath! - Where?
- The smoke. - [Barry] Oh, that's just
a little bit of freshness coming off.
- No, Barry. - [Barry] Don't you worry. - [Becky] No, it's
burning, look at the smoke. - [Barry] It's not. Look, this is minimal
compared to what I'm used to. - No, well. - [Barry] By doing it like this, it not only will set your house on fire, but it'll make it crispy. Oh, that is smoking quite a bit. - Yeah, stop it now, I don't like it. - [Barry] Hang on, hang on,
the cheese is nearly done. - [Becky] Seriously. - [Barry] Look, look,
look, look, look, look, that's done, that's done. Oh my gosh, it just shot out at me! (laughing) It just fired cheese! - I turned it off, Barry, is that on fire? - Where?
- Dunno, but the smoke! That was dangerous.
- That's actually worked! No, but Beck, it's worked! I know it's dangerous, but.
- Oh, okay, it has worked. - It has worked. Yes!
- Oh. - We didn't find the house down. - Never again. Do not try that at home. (gasping) (laughing) - It's not done.
- It is. - Shall we try it? Oh, it's gone yellow. Ah! Ow! - It's rock solid.
- It's hot! (laughing) I want us to try it one more time, but we're gonna butter the
bread and put it in there. That's what I want to do.
- What? - Yep, get those out, I'll sort this. - What difference is that gonna make? - I dunno. Thanks for watching this
hacks video, ladies and gents. (laughing) You're gonna see a bonus scene after this, but if you wanna check
out the rest of them here on the playlist, then we could put on a sweatband, have a Barathon, subscribe
for regular videos and food fun. Let us know any cool hacks you've seen. Mrs. Toast, is there
anything you wanna say? - We're not doing it again, doesn't work. - See you next time.
- Bye. ♪ Check you level player ♪ ♪ No matter what your style
the kitchen's for me ♪ ♪ Sideburns moustache
goatee maybe all three ♪ (hip hop beats) Buttered both sides, just
like a grilled cheese, okay? - [Becky] Has it worked? - Smoke alarms just went off.
- Yeah, it did. Oh yeah, look, that's better.
- It looks better. (crunching) No, that's not worked at all. Brilliant. What was your favourite hack though? - I like the lemon.
- Really? - That was good, nice and simple. - That was good. - Oh, and the strawberry at
the beginning, with the fork. - Food storage vessel is the
way forward, or the iron, that was good too.
- Yeah. - A lot of good ones, a lot of bad ones. - There was, well done. - Nobody got burned.
