(upbeat jazz music)
(guests chattering) (cutlery clanking) - Hello, welcome to the channel. - You know what this is. Chef. Normals. Gadgets. (upbeat music) - What we can guarantee though, is that we will all be whelmed. Perhaps over, perhaps under. We'll find out. - It's an accurate
description of these videos. - The bar has been set. (upbeat music continues) Mike, lift it. - What? - Yes, yes and yes. - [Mike] What is in that? - [Barry] Cool. Try it on, mate. - Is that chain mail? - Is this your attempt to whelm me? (all laugh) - Go on, put it on. - What? What? - You know how it works, say what you see. - There's a little pendant
that says "Roast Easy" and it's chain mail, it's heavy. - You're right. It's chain mail. And now what would you usually
use chain mail for, Michael? (Barry laughs)
- To protect me in battle? - Yeah, it's used for body
protection against swords and even can fend off a few dragons. But if that dragon were to
burn you or to cook you, you'd be cooked to perfection. - What? (Mike laughs) - Yeah, this is the very clever Roast Easy stainless steel chain mail. It eliminates the use of
aluminium foil and is reusable. Plus, you could also baste your
meat once you've covered it. And it says it keeps your meat
nice and soft and succulent but at the same time,
crisp on the outside. - It's replacing aluminium foil? - Should we find out?
- But it's got little holes, so it's not. - Should we find out? So we would like you
to roast some chickens. - Question is, Baz, are we
comparing chain mail to tin foil or chain mail just to naked? - It states that it is a good
replacement for tin foil. And the use of tin foil,
personally, is to keep the heat in. And most importantly,
the moisture as well,
to get succulent chicken. - But the chain mail has holes in it. - I know, but that's what it states. Let's get them ready for battle (Ben laughs)
or roasting. - Arise, Sir Clucks-a-lot.
(Barry laughs) This will go in the
bin after I've used it. That.
- Might also. We'll see how good it is. - [Barry] Okay. Well, would
you mind roasting these for us? - Absolutely. - [Barry] So if you now
you got two chickens, both cooked at 200 for about an hour-ish, and one under your chain mail, that under tin foil, please reveal. - I did get the chain mail
chicken out halfway through and basted it. - [Barry] Yeah. Yeah. - I didn't do that with that cause I couldn't be bothered to remove it. - [Mike] Ready? - [Barry] Go for it. - Three, two, one. - What you're noticing visually? - I'm noticing visually that the breast area of the chain mailed Sir chicken has browned a lot more. And that could have been
to do with the basting. - Well, the theory behind the tin foil is that you are kind of half
steaming the chicken as well to keep the juiciness in. Whereas the chain mail is
more open to the elements. So it browns more. - Let's find out. I'll carve it. - You try and teach him a better way. - I know how to do it, Ebbers, I've got a badge for it. I mean it's perfectly cooked - [Ben] If you're carving
it, remove the wishbone before you roast and take
the leg off before you carve and you'll get those
perfect slices that cut through the whole breast. You don't end up with sort
of chunks at either end - I just wanna clarify that I know that, I just wanted to get
some breast slices quick. - I agree. - But you made it sound
like I was doing it wrong. - You were doing it wrong. (Barry laughs) - I chose to do it wrong, Ebbers - Skin sounds a lot crispier. - [Mike] Yeah. -It did leave a mottled chain mail effect. - It didn't, I was really
hoping it would take in very similar colours and juiciness, I would say. Okay, I'm gonna say it now. I'm not sure there's
gonna be a huge amount of difference here. Like absolute delicious. Succulent, delicious. Very similar - Succulent and delicious. - The skin is brown up. It's slightly crispier. Is there a huge amount of difference? I don't think there is - Brilliant. That's what we're looking for. To compare it to tin
foil, it's doing the job. But you don't have to throw this away. You can just wash it and use it again. - [Ben] It's a nice seasonal veg squashed roasted lemony potatoes
and a lovely little sauce. - Should we talk about price? - Okay, If I were to use it I don't think I'd want pay anything more than £15 for it. Am I close? - [Barry] No, no. You nowhere near mate, it's £44. - Okay. - So now you've tasted it. You know the price, is
it rise Sir Clucks-a-lot or is it down to the dungeon? - For me personally in the application in which I would use it or not, it would be down to the dungeon - For reference for a bit of Googling. You can also buy this for £47. - [Ben] Brilliant purchase off Etsy, I want one. - [Jamie] Right then, Ebbers this has been highly
requested by the community. Not for us to review, but for you specifically to review. - It's either allotment based or it's gonna wind me up. One of the two. - That's such an assumption. - I know, come on. - Come into this with an open mind - [Jamie] Lift the cloche. - Well it's plastic enough
to be a kitchen gadget on this channel. (upbeat music continues) - Oh, twisty vents. Which would suggest it's to
keep steam or moisture in. And then you can unseal. With some sort of rack. Oh slidey, is this air drying, or steaming or smoking something? - Absolutely not. - Don't know. - Ebbers, this is the kitchen craft, Stay fresh, expanding
bread keeper and slicer. They say, "Say no to stale
bread, kitchen crafts', Stay Fresh, expanding
acrylic bread keeper, is an ingenious way to keep
bread fresh and bouncy. It even comes with a free slicing guide. So you can turn your loaf
into a neat tasty sandwich". - So you're saying this
is a smart bread bin? - Yes and slicer. - This might be the best
thing until sliced bread. - Yeah. Say no.
- Say no. - Say no to stale.
- Say no to stale - [Jamie] So keep it in its little box. - As a bread bin, thoughts? - So it's a bread bin. And the good thing is, you
don't have to open the lid of the bread bin to work out
how much bread you got left. - See through.
- See through. - See he's finding the positives already. - Yeah. Good. - Yeah. Yes, Ebbers - [Jamie] Well it says, Ebbers, it's got a versatile
expanding design though - [Ben] It's not air tight. I don't really understand
what this is doing because this isn't airtight. - It lets bread breathe. - So the bread keeper is designed to keep your loaves protected. But at the same time,
lets the bread breathe which helps to prevent
mould and staleness. - Because if you keep
bread wrapped up in its, you know, in the, the
plastic that it comes in, if you leave it in a hot place. You get condensation on
the inside of the wrapper. Actually that leads to mould. - Where are you taking it into a shower? - Why is your kitchen so hot and steamy? As a see-through expandable bread bin, it fits a loaf of bread. - Well done. - Shall we look at the
other functionality? Let's use it to help
us slice bread evenly. So as they say, Ebbers the bread keeper comes with
a robust slicing guide. So you can enjoy that home baked taste without struggling to slice properly. Simply place your bread inside and the grooves guide your
bread knife to cut even slices. It's simple, safe, and easy to use. - It's doing quite an even job - Right. Coming in. I wanna see how straight these slices are. - I thought that's pretty good going - Look at that. It's like you bought it from a bakery. - The good news is they're
all the same thickness. So when you make your sandwiches. - That is actually. Yeah. - It's no, it can't be. - And it fits pretty perfect. Oh, sort of late spring
little humidity in the air, a sort of solid 20 degree average. I'll have the vents open a little bit. - And I'll tell you something. - He's mocking you to your face. - Not, he's not, he's getting into it. And I'll tell you something for nothing. 2,363 people on Amazon. Agree with him. - I cannot deny. - This is ludicrous. - That does exactly what
it says on the bread bin. I'm not sure if it's needed. I'm not sure if I'd want
it on my work surface, but it works. - The question is Ebbers. How much would you be willing
to pay for the bread bin? - A really nice bread bin would
set you back £20, £30. This is not a really nice
bread bin, but maybe 18? - 18? - 18. - [Jamie] It's only £16 - Bargain. - Sorry what is happening here? - No, let me tell you this. This loaf of bread. I mean an 800 gramme farmhouse loaf. What's that gonna set you back? - We paid £1.60 for that loaf. - So if half of it
remains fresher for longer you could save 80 P every
single week across a year. The bread bin pays for
itself multiple times over. - At this rate, that's gonna
be a "Sorted" endorsed product. - No, it's not. - Let's reign it back
a little bit, come on. - Ebber's the only question that remains. Is this a straight up slice of genius? Or is it superfluous and stale? - The design and the execution means that it is a slice of genius, but I think it's a hundred
percent superfluous. - Oh good, thank goodness. - I think that's fair. (upbeat music continues) - What's in your sandwich? - Cheeky little crab sandwich. - Oh, you're an such Ebbers. - Okay Jay, number three, lift the cloche. - What on earth are you
going to do with that? - I want you to work out what it's for and what you're gonna put in it. - Oh, oh, oh - There's a clue hidden inside. - Bamboo sticks. - Suddenly everything
becomes clear, right? - Skewers. - It's a giant toothpick holder. - I'm gonna be honest. I have absolutely no idea. Apart from some very rude
things that I will not say on this channel. - [Mike] Well, Jay, this is
in fact the Easy Kebab maker the perfect gadget for
anyone who loves barbecue or grilling complete with skewers. So there you have absolute
delicious Kebab mix. Fill the tube. So step one, remove the
plunger from the tube. You've done that. - Step two, disassemble the plunger, and remove the skewers. Reassemble the plunger, done. Step three, which is
what you are doing now, is fill the tube with mince meat. You don't need to use two fingers, do you? Like it just. Place the tube on top of
the plunger and press down until the mince meat
enters the nozzle chamber. - It's coming through, yep. - So next, insert a skewer
into the hole at the back of the nozzle and continue to
press down over the plunger. And then as the mince meat
emerges from the nozzle. It moulds itself around the skewer creating a kebab.
- Oh, oh. - Oh my goodness. - Oh, oh. - Okay, Jay. - Okay then do I pinch it off? - Stop it. It doesn't say. - Five, six inches maybe, I dunno. - [Ben] Oh, I think pinch
rather than just bend. - [Barry] Oh, you actually
have to pitch it off. - Oh God. - Okay. You can mould that. You can save that. There you go. - [Ben] That was an easy, perfect kebab. - It was. what's happening? These things are impressing us. - [Barry] No stick. - [Ben] Jamie's got a plan. - Oh god. We've done some stuff on this channel but. - [Barry] Ah, well done. Nailed it. - Okay. - And just out of interest,
can you do one by hand? - [Jamie] Yeah. - I didn't think I'd
catch myself saying this but I think actually
it looks a lot better. You got smoking pan there. (rock and roll music) - Cheers. - Still holding onto the stick. - Wow. - Good structural integrity
there, isn't there? - Yeah, there is. Which I don't think you get, you know when you mould it by hand. - This slides off the stick. - Oh - Oh, interesting. - Having used it, cooked
with what it made, eaten that. What are your thoughts? - It really works. - Would you genuinely have that? Would you take that home and honestly get it out and use it? - I would use that. - So not only does we review a lot of these things, we're like,
Hey, it does what it says. I wouldn't have one, but
this does what it says. And you would use it? - I think I would use that. Yeah. It's fun for
grownups and for children. - Shall we talk price? How much would you pay for this? - When it comes with the skewers? - Exactly. - £15. - [Mike] This is priced at £24.97. Does that change your opinion of it? - £25 Isn't enough to put me off buying it, but it is enough to make me think twice, but now I've tried it. £25 is alright. - Well. - What sorry? - Barry, where are you in this video? - I don't know where I am
in the world right now. If you use it every week, I understand. But your kebab that you made
by hand wasn't that much worse. - It fell off the stick. (everyone laughs) - Okay. - We're all thinking
this, the Easy Kebab Maker complete with skewers. Has it doner good job? - Yes. - [Mike] Or is it not worth the plunge? - Oh, that is my favourite
one for a long time. I think you know where
I'm gonna go with this. I think it's doner good job
and it's gonna come in handy. - Next. (eclectic music) - We're on a roll here. - What we are. - Hey, come on. - You've got your work cut out with him. - Turn me around. No, that's not what? No, no I no. - Mr. Taylor, number four. - A mini Kebab maker? - Okay. It feels, it looks
like a weird looking cork screw or pepper grinder, but
plunges and doesn't screw. This is like something
you use to plug something. - This is a Vacu Vin. - Oh, a wine vacuum. - It is a wine saver and stopper. - Wine stopper? Okay. Does it cork? - [Ben] So Vacu Vin is the
number one wine accessory on Amazon. So many people would say
it does and they claim, it will keep wine preserved up to 10 days. So you'll be glad to
know that nine days ago, we opened two identical bottles of wine. Poured out a couple of glasses, Vacu sealed one, and left a regular cork in the other. Two bottles of Flurie. one, we opened. The other one, we poured
out a similar amount and then sealed it. - So where's the line
between letting wine breathe and being out of breath? (laughing) - Such an excellent way of putting it. Oxidation is an important
part of wine ageing and processing in a barrel. It might be wine type,
but it's not oxygen type. So it's slow, steady
application of oxygen, which is where you get ageing and oaking, and all that kind of wonderful stuff. At home, if it's then
been trapped in a bottle, the cork is also very slightly breathable, which is why over a long period of time, wine can go past its best. But it's also been trapped in a bottle. So you want to release it to
give it a chance to come back to life for a little while,
half an hour, an hour, but day or two or three or seven. And it will start to deteriorate. - Oh, that was... - Okay. The Vacu version, it ever so slightly more burgundy. The other has lost some
of that deep colour, and is ever so gently more rosy. - They, well, how do they smell? - Look at me just for a second. - Is it clear and obvious? - There is more coming
from this than that. All I'm getting is more
like there's something else that the other lost. I couldn't put my nose
on what that bit is. - Have a taste the first one. - [Mike] What you getting
from that first one? Does that taste like red wine? Has it, does it taste like it? - It tastes like red wine that's been open for a couple of days. - Oh great. - Like it has that very
slight twang like that's. - [Mike] That you were
talking about earlier. - That's absolutely drinkable. I wouldn't put that in a bolognese yet. - [Ben] Okay. - Oh, that's actually
quite a significant amount of difference in the taste. Compared to what I was getting
through colour and smell. - Are you saying that like in taste, it holds a taste. But does the wine still deteriorate? Like it doesn't extend the shelf life? - The oxygen in the bottle of which now instead of being a tiny, tiny bit. There's two glasses worth,
will basically begin to react with the ethanol and you
get that acidic acid. So you get the acidity almost turning towards a vinegary kind of note, but also the fresh fruitiness of this kind of wine won't come through more soften. Might feel more like cooked
fruit as opposed to fresh fruit. - Gotcha. - Have a plunge and take the air back out of that bottle, - [Ben] But keep going until it clicks. - Oh, I see, it's pushing it down. - [Ben] Little click. They're you go. As soon as you hear
that click, you're done. - It's a nice summer's day. If you open an nice
bottle, you have a glass. Great. You might have two glasses. You might wanna put the rest
back in, suck the vacuum out. You don't feel obliged the
next time you want wine to have that same wine. - Normally I would say
only wine gadget you need in your life is a bottle opener. I'd say that's almost as important. No, it's not almost important. It's second to the cork screw. - Now it is number one on
wine accessories on Amazon. It has thousands of reviews, but how much for Vacu Vin? - I'd happily pay a tenner for that. - Happily pay tenner? - [Barry] Happily pay a tenner for that. - [Ben] 9.95. So bang on. - So the question on everyone's mind, is this a bright corker of an advantage or is it a dull idea? - It's a corker mate, definitely - Over to you guys. That's just the opinions of
one chef and three normals. What are yours? Comment down below. - And if you like the video, make sure you give it a like - And, if you see any kitchen
gadgets at any price range I've said that now that you
can get the test on your behalf comment them down below
and we will get to it. (beep) - I think it's one of those things that if you were leaving kids to
make their own packed lunch it does remove a little
bit of the jeopardy of a serrated blade. - Don't bother. It's not, it's just not it
doesn't, it's not worth it. It doesn't make any no way. - It's to make their
charcuterie sandwiches. (laughing)
