Complete Game-Changer or Gimmick? | Dreo ChefMaker Review

Check out the Kickstarter campaign and grab your ChefMaker with an unbelievable 45% discount just for today, May 23rd: www.kickstarte...
Welcome to a brand-new episode where we take our cooking to the next level with the Dreo ChefMaker Combi Fryer! Join us as we prepare mouth-watering chicken, succulent steak, and flavorful salmon using this innovative kitchen appliance. #DREO #CHEFMAKER #Combifryer
The ChefMaker is revolutionizing the way we cook. With multiple functionalities in a single machine, it's a real game changer in the culinary world. Today, we're putting this device to the test to see how it handles some of our favorite dishes.
Timestamps
0:16 Making chicken in the ChefMaker
2:07 Reviewing the chicken
3:22 Preparing salmon in the ChefMaker
4:22 Reviewing the salmon
5:43 Cooking steak in the ChefMaker
8:31 Reviewing the steak
10:27 Final thoughts on the ChefMaker
Stay tuned till the end of the video to hear our comprehensive review on how the ChefMaker Combi Fryer performs. And remember, even after today, a substantial discount will still be available. Upgrade your kitchen experience today with the ChefMaker. #DREO #CHEFMAKER #Combifryer"
Don't forget to like, comment, and subscribe for more cooking adventures with the Dreo ChefMaker Combi Fryer!"
RECORDING EQUIPMENT
• Shure MV7 USB Podcast Microphone for Podcasting, Recording, Live Streaming & Gaming, Built-in Headphone Output, All Metal USB/XLR Dynamic Mic, Voice-Isolating Technology, TeamSpeak Certified - Black - amzn.to/3GjU39T
• Panasonic HC-WXF1 4K Cinema-like Camcorder, 24x Leica Dicomar Lens, 1/2.5" Bsi Sensor, Three O.I.S. Stabilizer Systems - amzn.to/3puS23N
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Hi, I’m Chef Ange, a self-taught cooking nerd who has been learning how to cook over the past decade by burning stuff, cutting my fingers, and occasionally making amazing dinners for my family and friends. I became a home chef after a long and successful career in sports and fitness training so most of the food I cook is healthy(er) but I love my chicken wings, have a pizza night regularly and can’t say no to a mouthwatering cheeseburger! SUBSCRIBE to my channel so you can learn to cook so you can lose weight and be healthy while eating delicious and tasty food with my easy-to-follow recipes, skills and tips! Let’s get cooking!
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[@user-es1oc1mv8o]

I did my first steak in this tonight, a large prime ribeye. Absolutely fantastic, I'm so glad I did the kickstarter!!!

[@grahamalexander5800]

Me too, it's a wonderful kitchen appliance!

[@averyvaliant]

Videos like this are just perfect, no nonsense, clear, easy to follow and show the results of the product and it's performance, thank you Ange. If there was one thing I'd do if I owned this product, when cooking steaks, I'd probably put some kind of very thin wired trivet/rack in the bottom, to lift the steak up off the metal plate That way the hot air can get at all the underside and should in theory crisp it up better. I started doing that in my ninja grill and it made quite a difference to the steaks, much crispier on the bottom and tastier as a result. I think once my Ninja grill dies on me, I'll get this.....mostly thanks to this video I might add haha.

[@ChefAnge]

I’m trying! Thanks so much! 🙏

[@derekdurst9984]

The instructions on the little screen said to cook the salmon "Skin side up!! You didn't follow the instructions!!! Try it again and see if skinside up will crisp it up to your liking...! It also would have been interesting to cook one sreak sous vide, and the other steak...Classic method! What do you think?

[@bourbakis]

That's how I broil salmon. Surprised he didn't do that way, knowing the heat element is at the top.

[@ChefAnge]

I just saw the first picture with the skin side down and that threw me off. This is why I always have extra screws after building stuff. I guess I’ll have to take another stab at both the salmon and the steak. 🙃

[@Un1234l]

Great testing and damn the product delivers. Others pointed it out to you already and you already know, but at 3:25 you put the salmon skin side down when the display said to put it skin side up. I wonder how the sous-vide action works when the water is on top and the food isn't touching the water? Is it just marketing terms for reverse sear low-and-slow?

[@ChefAnge]

Yup. I’m going to the salmon again in a future video and read ALL the directions!

[@Shadkow]

I know this has been a long time but it mimics how sous vide would cook a steak by adjusting the heat (believe its a lower heat) and cooking it over a longer period and thus give you the sous vide effect without water.

[@jm-gi2jw]

Why did you only season the top and sides of the steak?

[@ChefAnge]

They aren’t being flipped.

[@LakesideTable]

This recipe has all the elements of a culinary masterpiece. The combination of ingredients is simply brilliant.

[@ChefAnge]

Thanks you so much!

[@apogeedata]

Have you ever thought about using a vacuum sealing situation to get some of the marinade inside to meet?

[@ChefAnge]

Yes but I wanted to move fast and make the demo/test real life practical

[@uclajd]

Thanks for the tip on the Ghee. I can't wait to try out my new Dreo.

[@ChefAnge]

You bet!

[@balenabros3246]

Stainless or chemical interior?

[@riotsquirrelz]

I'm so envious when you taste the food you make 🤤😅

[@ChefAnge]

I get excited myself and I’m making the food! 😜

[@johngallo7383]

Thanks for the Vid. A few of the other vids I watched showed the skin side up on the salmon and the skin came out CRISPY! Just a heads up on your next time cooking salmon! Again, Thanks for the vid! 👍👍

[@RagingZoner]

I was just about to say the same thing, not sure why he cooked it skin side down.

[@derekdurst9984]

@@RagingZoner The cooking instructions on the little screen..said to cook it skin side up, but he didn't follow the instructions!!!

[@ChefAnge]

I see that now! 🤦🏻‍♂️ guess I’ll have to take another try at it and follow ALL the directions!

[@youtubular007]

Myself and most people I know would consider that salmon overdone on the inside. Better looking than expected for an air fryer but needs crispy skin, top crust and much more rare grapefruit color on the inside. I'm curious: what is "sous vide" flavor? I've never thought of sous vide imparting a particularly desirable flavor.

[@ChefAnge]

Rare grapefruit huh? 🤔

[@youtubular007]

@@ChefAnge Curse my grammar. I was running low on commas yesterday. While soggy skin well done salmon may be superior to most air fryer salmon, I wonder if it could cook the salmon upside down to get a crispy skin since the element is on the top vs a pan? And using my second wish, if they invented a ding to tell the cooking person to flip it over near the end and get a broil on the topside. All orchestrated using its AI to finish just after the sides become opaque. Just 3 wishes. It's so easy to cook salmon on the pan but if they invent this "hack" I would consider it.

[@Saurischian]

What is the watch you have on?

[@LivingTheLifeRetired]

It got colour on one side only and probably because you covered the steak with ghee before hand. You only seasoned one side of the steak so I’m guessing there is only colour on one side? Whenever I grill a steak I season both sides and flip during cooking and it only takes 6 minutes, not 48 minutes.

[@akanar_1924]

Salmon skin was not crispy because the skin was support to face up according to the on screen instructions you didn't follow. 3:53 "... on tray with skin/shell side up"

[@ChefAnge]

Yes we know. Thank you

[@superdepressif6047]

what is italian seasonings ?

[@ChefAnge]

Check out the Kickstarter campaign and grab your ChefMaker with an unbelievable 45% discount just for today, May 23rd: www.kickstarter.com/projects/dreo/dreo-chefmaker-combi-fryer?ref=a0ulsf There is still a considerable discount after May 23rd!

[@kidjayhawk]

You were supposed to cook the fish with the skin up. Said that in the screen. Cooking it skin up would have produced a crisp skin. I own this. It’s amazing. Really hands off and cooks everything nearly perfect every time.

[@ChefAnge]

You are correct!

[@arkikali5632]

Do you know if this will cook a roast? I bought one, but it's obviously not here yet. I'm super excited for it, but if it will cook a roast, I'll be ecstatic.

[@ChefAnge]

🤷🏻‍♂️ never tried

[@arkikali5632]

@@ChefAnge I'll try to remember to report back. Can't wait to get my ChefMaker!

[@TrulyUnfortunate]

What are the inside dimensions? Judging by the chicken breasts it appears to be large enough for a couple of ribeyes. Size with these type cookers always seems to be a problem,if you cant prepare enough for two it's hardly worth it.

[@wendyhammett]

They call the inside a 6qt. I have an 8qt air fryer and that works for two to three servings

[@TrulyUnfortunate]

@@wendyhammett I saw the quart measurements but that doesnt tell you the dimensions. You could have a six quart container thats two foot tall or two inches tall. I guess what I really want to know is the floor space😁. Like can I fit two good sized ribeyes or not.

[@ChefAnge]

Unsure but I’m going to do larger steaks in the next video

[@PoodleParti]

I think someone said to cook salmon skin up to get it crusty.

[@ChefAnge]

I’ll have to give that a shot! Thanks for the tip!

[@PoodleParti]

I didn't even know people eat fish skin. I'll have to give that a shot.

[@ChefAnge]

@@PoodleParti it’s my favorite part when it’s crispy

[@ceregonx]

@@ChefAnge It actually says on the display to cook with the skin side up. 3:53

[@ChefAnge]

@@ceregonx I totally missed that! I guess I’ll have to take another try.

[@stevenlawrence5733]

No offense I think the color on the steaks sucks. I think you should have brined the steaks overnight salted on the outside and then cooked the steaks with a dry outside surface after salted overnight in the fridge, and perhaps a darker sear would have resulted. I respect the machine

[@ChefAnge]

I do agree a cast iron pan can do a better job but it was much better than I expected and for those that are worried about undercooking or overcooking a costly steak this will at least hit temp and have decent color.

[@stevenlawrence5733]

@@ChefAnge I agree with you and you did a great vlog I would love to see you try it again with less outside covering of the steak and a 24 hour salt brine that changes the steak surface. I like the machine and how you can't over cook the steak Also how about setting it to rare and then torching the steak for a better char sear, but I would try the 24 hour salt brine first

[@AlokSomani]

Might help enough just to let the steak sit at room temperature for a bit and then pat dry before doing the seasoning and butter.

[@derekdurst9984]

@@ChefAnge cook it Classic style...

[@ChefAnge]

@@derekdurst9984 I tried that first and it wasn’t as good. The sous vide setting got better and most consistent internal temp and way better color on the outside.

[@crebholz2629]

You didn't notice that the Chefmaker instructed you to place the salmon in the basket skin side UP. If you had done this, the skin would probably have been crispy.

[@ChefAnge]

You’re the 45th person to tell me this 🙄

[@PopePlatinumBeats]

I just ordered one today since i am Carnivore... its a must have from my research

[@ChefAnge]

It works very well cooking for 1-2 people.

[@Mattbriggs85]

45% off the price?

[@ChefAnge]

Just the day I posted the video. There still should be a discount with the link in the description. Just not as much.

[@frankgiuliano380]

Directions call for SKIN SIDE UP...on Salmon. or any fish.

[@ChefAnge]

Yea we know that now. 🤦🏻‍♂️

[@korthosen949]

First time ever i see someone rubbing the meat/fish w/e with oil first, i get the reason to make the seasoning stick better but the results look waaay worse compared to everyone else normally u use butter, well u can use oil, After the steaks done so the crust is able to build up really nicely :)

[@ChefAnge]

Thanks for watching!

[@SouthernBelle732]

Can you cook wings in this machine?

[@ForbiddenFoodTV]

I just saw another video on KZbin of someone doing wings in the Chefmaker so I do believe so 👀

[@ChefAnge]

I’m sure you can cook them in there but I’m unsure of the outcome. I’m making a future video on this.

[@vincentcasolaro]

So how can you cook one steak medium and the other well done? Easily done on the bbq, but with this?

[@mikeathony7845]

Why do they always show the most obvious? We know the machine can cook steaks, salmon, chicken etc. But can it cook Bar BQ ribs, a small hen, or a small ham? One other thing is, I notice you didn't season the other sides of those steaks. Is there a reason for that?

[@dtrex392]

The salmon skin would have been crispier if you put them in skin side up like the machine told you. 😏

[@ChefAnge]

Yeah I know 😒

[@maxxxxxx74]

Honestly not impressed with the Sear on any of the protein. Seems mediocre at best, I understand you are sponsored and thus you have to say certain things. 1. Chicken Breast looked a little overcooked on the inside but this is a preference thing. You can visually see how dry it was when you showed the close up, and when you took that bite, you had a hard time swallowing. 2. Salmon was over cooked as well, but looked the best out of all your proteins. 3. Steak was grey on the outside. I think was because of the ghee you spread on the outside. Also had a large grey band. I understand the convience of using something like this, and I do agree that it could be a very useful tool in the kitchen, however claiming that it is better or similar to results youd get on a pan is just false.

[@ChefAnge]

I never said better. This is for those who don’t know everything like yourself

[@TrulyUnfortunate]

With the discovery of the reverse sear steaks have become pretty much foolproof. I'm looking for a decent steak as well as easy clean up. Pan searing makes a big mess requiring you to clean your cast iron pan and the stove top.

[@ChefAnge]

This is definitely less messy and pretty foolproof for hitting internal temp.

[@skykitchen867]

You're only going to have to deal with cleaning out the machine, and if you own an air fryer, cleaning one is a lot of work. I'd rather clean my skillet and stove top its faster.

[@ChefAnge]

@@skykitchen867 yes but you have to pay a lot of attention and stop cooking at the desired temperature. The feature here is its hands off and you don’t have to pay attention.

[@skykitchen867]

@@ChefAnge I don't mind paying attention at all. To each his own. Happy Cooking and thanks for the reply :)

[@ChefAnge]

@@skykitchen867 thanks for your comment and the world would be a better place if more people thought like you! 🙏

[@skykitchen867]

Pfft, I'll pass. It will be interesting to see what happens when its officially released. My concern is the build up of minerals inside of the machine from water, and it will happen just like a coffee pot.

[@ChefAnge]

Maybe used distilled water like an iron? It’s not much in the container.

[@frankp3075]

Dreo has a video on how to clean this machine, including draining the water pipe, and descaling it like you would an espresso machine.

[@bop5277]

Didn't you read the instructions? They tell you to put the fish in skin side up...

[@ChefAnge]

What’s it like to have never made a mistake?

[@bop5277]

@@ChefAnge It is totally awesome to have paid attention in school and learned how to read and be intelligent enough to understand that instructions are meant to be read and followed! Life is fantastic! :) I mean it's not like the video was made to show "how to..." riiiiiiight. Every opportunity was given for success.

[@ChefAnge]

@@bop5277I definitely did not pay attention is school.

[@kathigratton2286]

How do you do one 🥩 rare and other well cooking at the same time? Two people who like meat totally different

[@pabeader1941]

It shows that the skin is supposed to be up to get crispy.

[@ChefAnge]

👍 i’m going to do the salmon again and read ALL the directions!

[@LivingTheLifeRetired]

Sous vide action? Is that a script from the company? Clearly you must know what sous vide cooking is. This is not it. Maybe steam convection at best.

[@davidcarlson399]

In theory, as long as the machine keeps the temp at an exact consistent temp that does not exceed the desired internal temperature, it would be the same as sous vide. As long as it is misting to prevent the meat from drying out it is effectively doing the same thing.

[@LivingTheLifeRetired]

@ well, sous vide is French for “under vacuum“ which this is not. Maybe sous vide - like.

[@davidcarlson399]

@@LivingTheLifeRetired To everyone but a pedant, it's obvious that "sous vide action" meant "sous vide like"

[@connermoore1312]

That’s a lot of liquid and ingredients for a 10min marinade 😅

[@ChefAnge]

Yup!

[@jenniferparry8709]

I personally like to taste the main item, too many things in the chicken marinade. Similarly salmon is an oily fish, why add so much oil. The idea of an air fryer is less fat

[@ChefAnge]

Things burn without any oil.

[@TMS5100]

Looks about the same results I get from my ninja air fryer 🤷

[@maverickr0han]

You are supposed to cook with skin up, that's what the instructions told you to do.

[@rsmiley5]

your salmon should have been cooked skin side up. this device is getting better and better.

[@LifeInTheLaterYears]

To get the skin crispier, put it in skin side up

[@ChefAnge]

Yup missed that

[@DEANBAILEYDJ]

Salmon needs to be skin side up!!

[@ChefAnge]

👍

[@ryanflemingdesign]

the color on those steaks is grey, it isn't good, and it isn't remotely close to what you would get in pan cooking properly

[@ChefAnge]

I’m going to try a few things in the next video to see if I can improve this. Thank you!

[@spaceman2000-i3s]

And it's Sous Vide, with the d pronounced. It's not Sous Vee.

[@ChefAnge]

🙏

[@spaceman2000-i3s]

Put the salmon in with the skin up. The chef put the salmons in with the skin down.

[@ChefAnge]

We know 😳

[@fenderboy68]

All these people bitching about how to cook and how the food looks...Dude, stay you and forget about the comments!!

[@ChefAnge]

Thanks so much! It’s rough out here in the comments!

[@sassandsavvy007]

That's a very expensive toy that doesn't do much more that cooking meat - perfectly and fool proof but....

[@ChefAnge]

🤔

[@londzale3163]

Salmon does not seamer. It took 25 minutes and did nothing but make noise. It didn’t cook the salmon. Be ware when using “salmon steak” mode. Better off using classic mode. Find it very suspicious

[@uioplkhj]

Is this video sponsored?

[@ChefAnge]

Yes

[@Veteran_Nerd]

A kickstarter and wayyy overpriced. No thanks. Good luck to you!

[@ChefAnge]

Thanks!

[@fryertuck6496]

"Fat looks pretty rendered" is a complete lie.

[@ChefAnge]

No, it was decently rendered and I ate it no problem. 😁

[@fryertuck6496]

@@ChefAnge Why are you choosing to argue, ite plainly pale on the ends and not rendered in the way it would be in a pan if set in its end first. Looks OK but saying it has great render is untrue.

[@leedimeocoffey978]

But, The basket is plastic?🫢

[@ChefAnge]

No, it’s metal

[@leedimeocoffey978]

Thank God it's not plastic‼️😂 We've had enough petroleum melted into our diets, don't you think ❓😂 What kind of metal, im curious? Thx Chef

[@kennethwilliams7731]

I'm in the 1% that prefers my steak well done. I don't want the center raw and bloody pink. All I get is hate from people who tell me I've ruined my meat by cooking it throughly. If you like yours medium rare fine,but understand some of us prefer ours we'll done. Stop the hate and trying to shame people into liking what you like.

[@ChefAnge]

But it is ruined! Lol

[@kathigratton2286]

My husband same as you ,but I like it bleeding So it’s soo hard to cook two at same time in this, the ninja has two baskets and can be programmed for two different way

[@Ajacka916]

The red isn't blood its myoglobin just FYI

[@xxmisssvxx]

I’m like you - I prefer well done because I cannot eat steak with any pink/rawness, so I’m in the 1% too.

[@ChefAnge]

@@Ajacka916 yup!