Chefs Review Kitchen Gadgets S2 E5 | Sorted Food

It’s GADGET REVIEW TIME and today we have Michelin-trained chef, Poppy O’Toole in the studio. Get ready for delicious food, filthy jokes and questionable puns!
Wanna become an awesome home cook? Sign up to our Sidekick app and be the hero of your kitchen: bit.ly/3tfFgsR
If you’d like to check out the gadget lineup today, head to the links below:
Aeropress: amzn.to/3oRHVao
Zwippy Rice Cooker: amzn.to/3oRJOUI
Meat Tenderizer: amzn.to/3ByNhL9
Revolving Cutter: amzn.to/3FLexsC
#SORTEDfood
#Chef
#Gadgets

[@Taylor-bw4zg]

"It goes in for 10-12 minutes which just means 11 minutes" she really does get us normals haha

[@johnnywatches1734]

I’m not going to lie I heard that and instantly wondered “has she seen me in the kitchen?” I felt seen!

[@irishwristwatch2487]

Poppy is like the chef to normal translator

[@erikforsell6605]

Jamie saying "two thirds" in a tone somehow incredibly empathetic and fatherly and simultaneously partonising and smug made my day.

[@secretforreddit]

It sounded like he couldn't believe that he was the math expert in that instance!

[@nick2401]

@@secretforreddit I couldn't believe he was the math expert in this instance.

[@lewismaddock1654]

Funny thing was Jamie sensing danger when Poppy says "That's what she said, oh no that's what he said." Couldn't help it by laughing, too funny seeing the married man in danger zone, at the precipice of a non ending cliff of dirty dad jokes.

[@katy4523]

With a dash of surprise that he's the one answering a math problem for a chef haha

[@DomenBremecXCVI]

I detected a bit of fear that it might be a trick question

[@Shinnizle]

15:38 Poppy: "Give your meat a good bash!" *winks at the camera* Ebbers: "See! I'm not the only chef making sexual innuendos!"

[@EvaLution]

Shortly followed by a "That's a big hole. That's what she said, no he said!". Definitely supporting Ebbers

[@scammy2010]

As an ex-donut fryer, I used one of those tools while being a donut fryer. They work brilliantly on commercial-scale production. This is not for home-use, it is for a proper donut fry shop.

[@jimwall2291]

Yeah. It really looks like it would be difficult to use. If I were making donuts, I'd rather use a single donut cutter instead.

[@plebiansociety]

@@jimwall2291 I just use a coffee cup and a shot glass.

[@jimwall2291]

@@plebiansociety makes sense. Why use a special tool if you don't need one?

[@alphenhousplaysgames4565]

true. i feel like you can make 30~100 donuts a minute with that cutter.

[@BeardedDanishViking]

@@jimwall2291 You always need a special tool. It's much cooler to use the actual equipment than bodging it with some nonsense.

[@ollieclarkey5470]

When the kitchen got an upgrade I really hoped there would be an actual working tap, but my hopes have crushed

[@Earnan21]

The running joke may be worth more than the functionality!

[@MaikNL]

@@Earnan21 The joke is the only running thing in that kitchen

[@Ko-et8vo]

@@MaikNL *chefskiss*

[@OCFHS]

Literally the only reason i still follow... when are they gonna get running water?

[@HS2103]

I actually asked them the same thing on Twitter, apparently it’s a rental studio so they can’t touch the plumbing 🤷🏻‍♂️😂

[@philipgardner5171]

I’d love to see you review a cloche, and when they lift the cloche there’s a smaller cloche underneath. Or there’s no cloche underneath, and they have to talk about benefits of the cloche, and then prepare an offering of their choosing and present it with the cloche and rate how it is as a cloche

[@suchageekblog]

cloche

[@jeremystultz6492]

well at least here in the states they make clear plastic Cloche's for reheating dinner plates in the microwave. Maybe they can test it to see if it actually heats the food better. and to be fair it's also to help keep microwave clean from food splatters. 🙂

[@HappleProductions]

@@jeremystultz6492 I guess I never thought of the microwave cloche heating the food better. I've always used them just to keep the microwave clean.

[@sierra7986]

@@HappleProductions they don't really heat 'better' but I've noticed that they trap some steam and depending on what you're heating it can either help (like rice where moisture is good) or potentially hinder (I do not use one for heating chicken nuggets, makes them soggy imo)

[@sykessaul123]

Found the cloche salesman/woman.

[@kathyerickson9402]

She is a "normal" with Michelin skills...the perfect person to test gadgets. And she seems truly hopeful that the gadgets will deliver on their promises. She's very cheeky (in the best possible way) and a welcome addition to the team. More Poppy, please!

[@jesmiscellaneous8938]

Yes! Love her stance on this

[@DieFarbeLila88]

YESYESYES!!

[@BeardedDanishViking]

She's a guest, she's not a part of Sorted.

[@frozenpixie8801]

Poppy really is a great balance between normal and chef. Highly trained expert but still totally relatable. I love her guest episodes!

[@PokhrajRoy.]

Barry getting instructions on hobs was much needed. Thank you, Jamie.

[@Joliie]

its not gonna help... but still it was worth the try

[@PokhrajRoy.]

@@Joliie A for Effort 😂

[@goldenghostinc]

Don't they have induction hobs in the new kitchen? Does turn themselves off if there's no pan on it anymore 😁

[@Joliie]

@@goldenghostinc We must then blame Ebbers.

[@Stan_man]

Poppy: There is no running water in studio. Jamie: Yeah, blame Ben.

[@SortedFood]

Blame Ben for everything.... it's just easier 😂

[@ishtara9470]

I wonder if there's a tally of the number of guest mentioning that

[@crow2535]

@@SortedFood well we dont have that many options left now that James left 😛

[@lynbaker7780]

Why did they choose a studio that didn’t have running water on the main set? I know they have a test kitchen but there have been a few times when running water would have been advantageous. Just curious.

[@kantongkresek1512]

I kinda understand tho, installing a running water is kinda hard, especially it's in the middle of the room like that.

[@bigchooch4434]

Poppy is an absolute gem, she fits in PERFECTLY with the crew at Sorted

[@marieokay]

Aeropress is one of the most perfect, affordable, fool-proof coffee makers and THAT is the hill I will die on.

[@Dr_Monitor]

When my house got broken into, that was one of the only few things the burglars stolen, and I'm still so pissed they took it.

[@ilovetrafficcones]

Preach.

[@SeraphinaPZ]

I appreciate that Poppy actually tries to see how this would be useful for someone else when reviewing, it's nice when people reviewing things try to think just not about what they think about it, but also consider how it could be useful for someone else. Even if something isn't for you, it could be for a friend or a relative, and could be a great gift for them, and nothing shows you care like putting that kind of consideration into a gift.

[@myname-mz3lo]

she tries to be nice to the product but thats actually mean to people . because they waste their money . the other chefs are more harsh but thats better . at least people dont end up buying a "microwave rice cooker" lol

[@SoTypicallyMeh]

Mike also makes a point to consider if a gadget can be useful to disabled people. I really appreciate that.

[@OCFHS]

@@myname-mz3lo damn an other one ... the plot thickens

[@gardengatesopen]

@@myname-mz3lo I have to agree with you here... WHO NEEDS A "YES" MAN?!! Because isn't the WHOLE POINT for the viewer to hopefully find out if we might be wasting our money on some unknown kitchen gadget? (Aside from the entertainment value, of coarse!) And wouldn't my gift to YOU be that much better if it actually worked?!! Sera- Have you ever received a gift that turned out to be a worthless dud when you went to use it? It's just soooo disappointing... I feel that a bad result in the gift I gave you shows that I did NOT give it much thought, OR do any research with this gift I have given you. When a gift turns into a dud, all I've really given you is the burden of you having to now get rid of that terrible gift! And then, after you tried to use the donut cutter, and it was clearly a dud, what will you say to me about it the next time we see each other? Would you tell a big giant FIB by saying something like, "It's really fun to use!" Even though it WASN'T any fun to use? Even though it was frustrating to use, and you just want to exchange it?!! But now you don't want to hurt MY feelings by telling me my gift was crummy, so you end up fibbing to me! Which, really Sera, a FIB is actually a lie... So you see... There's just all these problems stemming from a review that is not 100% honest. Today's product was a great example of this VERY THING: That ridiculous donut cutter! It barely cut donuts AT ALL !! Poppy showed us that someone else had to help her use the gadget to just get ONE DONUT cut out of the dough!!! Ugh!! And STILL she said it was "Worth The Money" !!! Double-UGH!!! AND don't you think it also looks like it would be very irritating to clean afterward!?!! I'm thinking 2 sharp cookie cutters would not only cut better, but would be: ▪︎FASTER ▪︎EASIER TO USE ▪︎MUCH LESS EXPENSIVE AND ▪︎EASIER TO CLEAN!! AND- ▪︎ 2 Cookie Cutters would result in a better shaped donut! AND•AND - ▪︎ 2 Cookie Cutters would take less time to use! AND•AND•AND- ▪︎ 2 Cookie Cutters can be used for other things as well!! You know, like maybe cutting actual cookies!! Heck, even using a glass cup, and a shot glass, would work better than that silly donut cutter!! So, no Sera. I do not think Poppy's input was helpful AT ALL. Especially in the case of the over-priced "donut cutter" which now needs to be in parentheses because it doesn't actually CUT donuts as advertised! It doesn't do what it promises to do. Plus, Poppy's a bit of a ditz... And no, I'm not being a troll to Poppy. I would actually say this to her face, in the nicest way possible, of coarse. Bcuz hey - if your friends can't tell you the truth, then you're prolly not a very good friend, are you? If Poppy would stop worrying about saying the wrong thing, or saying "what she thinks people want to hear", and simply tell the truth - THEN she would be helpful !! From what I saw, the truth for Poppy seems to be that she had seen this product before, and she thought it looked like fun (IF it actually worked like it says it does) AND even though it did NOT work like it said it did, and it was NOT fun bvuz she had to press DO HARD and then only ONE donut was cut, after ALL OF THAT she STILL wanted it to work! and be fun! and so she lied. Perhaps she was lying to herself too? I dunno. Either way, her review was NOT helpful. But watching her TRY to make the gadget work WAS helpful to ME. It was THEN that I saw with my own eyes that it is just one of those useless gadgets which is a waste of my money, and I'm betting takes up too much space in the landfill. Because Sera, even though you were trying to be nice with your comment about Poppy, the truth is: Nobody needs a "Yes" man. Actual Truth is better. ❤

[@neutraltral8757]

Yeah, I like how she considered how us non-chef street fighters might be able to use that meat tenderizer as a knuckle duster. j/k ;)

[@juligerdes2418]

I think you guys entirely missed some of the best features of the Aeropress. For example, it is super easy to clean compared to every other coffee device I have ever owned. You just press out the puck of grounds into the trash and give the parts a quick rinse. There are very few nooks and crannies that accumulate gunk, unlike drip machines, percolators or a French press, and it doesn’t need any counter space.

[@MarkRobbo96]

And the "excessively big paddle" for stirring is designed to be impossible to reach/break the filter paper. There's a lot of great design gone into it

[@SortedFood]

Hey - having now used the Aeropress at home for the last few weeks, I completely agree! I've been following James Hoffman's technique and it's stunning, plus the efficiency is just mind-blowing! J

[@Jeffmorgan1991]

@@SortedFood Down the Aeropress rabbit hole, see how far it goes!

[@KooriKitsune]

@@SortedFood A collab with James Hoffman about coffee-related recipes (baking or food) and/or gadgets (or even just a coffee-tasting) would be an absolute blessing to see! ✨

[@DickWigglin]

Not all drip machines have, "nooks and crannies that accumulate gunk". My ninja hot and cold brewing system is cleaned in the exact same way the aeropress is. I knock the grounds into the trash, quickly rinse the coffee or loose leaf tea brewing basket, then put it back into the machine. I'm not limited to only a few cups of coffee, either. I can make anywhere from a 4oz shot of concentrated coffee/tea, to a full carafe. I don't have to purchase filters or have a separate device to heat water, either.

[@dolan-duk]

"Did she write the book herself?" Shots fired!

[@SjHoOsRhTuYa]

The "tenderizer" is called a jaccarder and is a staple in a steak house, usually used for chicken and coulotte sirloin, it not only tenderizes but also creates a more even thickness across ur protein so it cooks more evenly. There's also much larger versions that can fit an entire sirloin butt or strip lion to jaccard before slicing.

[@loreleihayden454]

It looks difficult to clean to me! Is there a special trick to it, or do you just pop the whole thing in the dishwasher and hope it doesn't rust?

[@Techtot]

@@loreleihayden454 this one I can answer, it’s dishwasher safe as it uses stainless steel spikes. Sometimes the dishwasher doesn’t work so you can use a pipe cleaner style brush. Also it’s great for really cheap but flavourful cuts.

[@retrogradebolide2198]

Worth mentioning that devices like these changes the recommended cooking temp in items like steak, since they allow bacteria to permeate the steak, not just sit on the outside.

[@henrath]

Jaccard is the company that invented/popularized the bladed tenderizers in 1962.

[@KenS1267]

There is a whole bunch of American recipes based on very cheap tough steaks tenderized with one of these, they go way back before Jaccards. Chicken fried steak is probably the best known but there are several others.

[@Isabelagug]

I demand an episode dedicated to coffee. Perhaps a collab with James Hoffmann? There is so much more to coffee than pre-ground coffee! Many flavors and nuances worth exploring imo.

[@filmgeekrs]

YES!

[@gothicmuffinofdoom]

Oh, another James Hoffmann fan, yay. I would love to see that episode.

[@neromar2672]

@@gothicmuffinofdoom Are you sure? I do not think they are "coffee person weird" enough for such a project

[@Jack-oq3gk]

@@neromar2672 After the Tom Scott + James Hoffmann video, I think they are just weird enough;)

[@taelend5301]

Agreed. Love watching his videos

[@rhombicuboctahedron9343]

"I haven't done any exercise for a year and a half!" Yeah we all felt that

[@katjav3125]

The rice cooker caught my attention since I am terrible at cooking rice, can’t remember making a single successful batch… Luckily decided to also try Poppy’s rice cooking recipe she showed in this!! First rice cooking success and the method is the easiest I’ve heard of! Thank you Poppy! 🌸

[@brentonrawhoof1967]

FYI, you can get an electric rice cooker for $19.99 usd which is actually cheaper than the microwave thing they reviewed and they work flawlessly. This is why every single Japanese home has one

[@charlx8979]

@@brentonrawhoof1967 you can get em a lot cheaper than that, mine was $11 USD, had it for years and its perfect every time

[@momothebug]

You can also cook rice in literally any (preferably round) microwave safe container with a lid. You don't need a special doohickey. But also you can buy very inexpensive rice cookers. I'm Australian and here they're $13 at Kmart, so about $10 USD.

[@isthatrubble]

@@momothebug not sure I would trust any appliances from kmart tbh. we just cook rice in the microwave with a microwave safe container and a lid. it really seems like it's basically the same level of convenience as a rice cooker if your microwave has a rice setting, all you have to do is stir it when it beeps.

[@SennaAugustus]

Just buy a rice cooker. You can even cook more than rice in there, like soups or desserts.

[@diabeticdaniel7848]

Poppy has such a bubbly personality that watching her do stuff simply brings joy :)

[@calves1]

I love Poppy's "that's what he said". I literally lol'd.

[@DerZwen2008]

"Pan off, hob off" . Sassy Jamie is sassy

[@xilverxoul6917]

That "I don't like donuts, but Poppy said it was good, so..." bit Jamie did had me rolling!

[@Steelcryo]

I had an idea for pass it on: Mix up. You know how you can get those Skittles where the flavours don't match the colours? Same thing for food. So the food team lays out a bunch of ingredients, that correspond to a load of alternatives and the guys can pick some ingredients, but can't take them. Instead, they get given the alternate that matches whatever original ingredient they picked. So they say they want lamb, potatoes and a lemon and instead they get fish, mint and grapefruit. Of course, they would be limited to only being allowed to choose say 3-5 ingredients, otherwise they could just request 20 things and then use a couple of things from what they get. I feel like the chaos it would cause would be fantastic.

[@stephendonovan9084]

Ah yes, the classic substitute for potatoes, m i n t Seriously tho, great idea

[@T_1.5]

The CC for Poppy’s intro has Jaime declaring her a ‘mentally’ trained chef, which honestly feels more appropriate XD

[@neutraltral8757]

Haha, I noticed that as well. :) The CC had quite a few comical mistakes this go around.

[@cixelsyd40]

For me it changed it from Michelin to Michigan

[@chadfalkin6850]

@@cixelsyd40 it did both in different places

[@giraffesinc.2193]

I noticed that as well!

[@SolarisMusic]

Wait I was so confused by that what did he actually say-

[@craigbryant9925]

Have you considered installing a caravan/rv water system on that sink? They're not cripplingly expensive and you can move it around if you ever change the studio again.

[@MetalheadAndNerd]

They could simply put a bucket under the sink and connect a garden hose to the tap.

[@MitchHamer98]

Poppy has great chemistry with the boys and feels natural and at home in the studio- Hope she becomes semi regular!

[@rebella_alld5108]

Poppy, the normal chef. lol. I love it! I sincerely hope to see much more with her :D

[@ronaldatila9640]

As an South East Asian living in a certain Asian country, I can tell you that the cheapest electric rice cooker costs about USD$15 - 20 and it will last a long time.

[@Frostdraga]

SEAsian here also! I think my family's been using the same rice cooker for 10-ish years now. Just take care of it, and it'll take care of you 😜

[@bleukreuz]

Splurge and get a Japanese Zojirushi brand and you'll be set for life.

[@14rs2]

Love how Barry is still getting stick for never turning the hobs off haha 😂

[@betsym3708]

i will never get tired of them giving him crap for that, hahah

[@mikaylafindlay1997]

We used the donut cutter when I worked at donut shop, and we always pulled it towards ourselves. It was way easier that way. They also make other shapes for different types of donuts.

[@rochudek]

I can hear Uncle Roger screaming "No woman! Put away the colander!" 🤣

[@rako95dk]

Barry mentioned that poppy is like a "normal-chef" and i think thats verry accurate and also explains why i think she fits so well into the Sorted world. Another great episode!

[@ballroomred]

“The test is, did she write the book herself? And the answer is yes.” 😂😂😂 I imagine this was probably recorded before the Elizabeth Haigh press, but if it wasn’t what a burn 🔥😂👌🏻

[@LorettaChin]

What’d I miss? Liz didn’t write her own cookbook??

[@ballroomred]

I guess technically I should say multiple “allegations” of plagiarism.

[@louloumjryan1991]

I kinda hope it wasn't recorded before because it was hilarious but probably was given the way they schedule things 😕 @LorettaChin Apparently Liz stole anecdotes and stories (and recipes I guess but that's a little more ambiguous) for her book.

[@lonyo5377]

@@ballroomred it's pretty blatant.

[@colinfitzgerald4131]

There are a few really blatant examples of plagiarism. Multiple paragraphs were just copied + pasted word for word the same.

[@Helvetica09]

I love how the Poppy videos are basically like 4 dads and their daughter 😭😭

[@petermiller8727]

Can Poppy just permanently join the team? She is such a natural complement to everything and just a joy to have around.

[@ShadowThatMusicGuy]

"Change the way you cook rice" Uncle Roger felt a disturbance in the force.

[@Imdaphne_wg]

Actually, as someone grew up in Hong Kong and have been having rice everyday, I have to say the microwaved rice is actually looking closer to the rice you have from a rice cooker, it does look like a cake at the beginning but then you just fluff them out with the plastic spatula. But maybe it’s different type of rice. Good to have poppy on the show though! She got really great energy!

[@heartdeyna5169]

I agree. the microwaved rice actually looks "better" than the one Poppy made... It just needs to be fluffed up. Sorry but the stove top one looks very wet :(

[@soarinpenguinlive6372]

British people are wierd with rice I think it from the Indian influence.

[@gitanemo]

@@soarinpenguinlive6372 Weird because the 'cake' rice is closer to how we make it at home, and we fluff it up with a paddle spoon/spatula too

[@XcaptainXobliviousX]

the rice looked like some kind of extra long grain variety, i think if she tried to fluff it it would have turned into mush. the grains dont have the body that glutinous rices do. probably not as good for this kind of device as a japonica.

[@ticketyboo2456]

Does condescension come naturally to you??

[@lynnettesue6240]

"That's going to go into the microwave for 10-12 minutes. That means 11 minutes." 🤣 That's exactly how I calculate my microwaveable instruction times. 😁

[@shiny_x3]

I use the Sistema microwave rice cooker. I did have to experiment to get the perfect timing, but it works great. It also has a great lid construction so it doesn't spill gooey rice water everywhere.

[@danielamaterna7348]

"That's such a large hole - that's what she said" Ben would have been so pleased with the innuendo. Poppy is awesome can we have her back?

[@ntlespino]

17:23 for reference

[@THECOFFEEPOT]

The Aeropress is brilliant and not just for camping, there’s even world championships for it. It’s been around for ages, can’t believe this has taken so long to get on the show.

[@BraxtonHoward]

And the directions that come with it are almost universally accepted as bad.

[@SortedFood]

Better late than never 😉

[@raccoonking7566]

@@BraxtonHoward yeah, just look at Hoffman's instructions and method. World apart from the ones that the creator recommends.

[@DerZwen2008]

Hoffman the Bob Ross of coffee. Even if he is angry at something his smooth tone just lulls me

[@Sald8Trin]

Aeropress with prismo attachment is my best replacement for espresso machine

[@rebootweb]

I LOVE POPPY! She is like the energizer bunny that has been plugged into a nuclear reactor! She is the perfect compliment to Ben's style.

[@andreapalm2817]

Hi! Love the gadget reviews. Also Poppy's reaction when the kitchen didn't work... In the future, I would love to see a pass it on challenge with a Swedish sandwich cake! The old video resulted in a "too pretty" cake! Sandwich cakes is big and messy but not messy there should be A LOT of food o top.

[@aleindria42]

more amused than I should be at the auto-gen CC and "Michigan trained chef" Poppy

[@Shelsight]

Ha! As a fellow Cubs fan, I saw that reference to our MidWest neighbours too, and cracked up… 😎🇺🇸

[@DougalMatthews1]

I got "mentally trained chef"

[@tessgonzalez]

@@DougalMatthews1 Me too. As someone from Michigan, I would have prefered the other version

[@jakobhammerbertelsen]

9:32 with subtitles: "Delicious fridge water though. Absolutely lovely."

[@Kairilookalike32]

I got my Aeropress a couple christmases ago and i love it. Its perfect for my boyfriend and I to use daily. We dont have the counterspace for a big machine so its amazing for apartments too. The only issue i have is its made for more traditionally sized coffee mugs, so if you have odd shaped or larger mugs its a little tricky but still useable 👍🏻 just be careful

[@Blamm83]

Old comment, but you can use the funnel that came with it, put that on your cup and press onto that

[@embemtherainbow]

There was a part of me who genuinely expected all the gadgets to be vaguely potato centric 😂😂 I’d also love to see poppy vs James, it would be like the sun fighting the moon. 😂

[@stone5against1]

Jamie, the question everyone was wondering about the tenderizer is not the silly puns, it's if it's easy to take apart and wash, otherwise it's garbage.

[@aylacrissman3443]

Barry yelling “more pressure” brings me Jeremy Clarkson “more power!!” vibes.

[@adamcravets5408]

I use the aero press exclusively. Poppy is correct. Once you get used to it, it’s fantastic for daily use. Pro tip, use more coffee and water to get a fuller cup and put the press in about half an inch and let it hold for 3 minutes before pressing the water through. It gives the coffee time to bloom and makes a better cup.

[@elsaqueen8872]

17:54 Jamie & Barry synchronously nod at the same time together 😂

[@PokhrajRoy.]

I mean, Poppy is right: It looks like a bunch of make up remover pads 😂

[@SortedFood]

It really did 😂

[@laartje24]

And who says you can't use those in a kitchen?

[@jhalkoski]

Words cannot properly express how much I love Poppy being on the show. And her being an in and out guest chef just makes every time she's on that much better.

[@myname-mz3lo]

should be a normal for liking that microwave rice cooker and the meat tenderiser that literally stabbs holes in meat lol i work in fine dining and every chef i know would have laughed those gadgets off stage and told people never to waste their money on that. dont get me wrong shes a good cook but she has the normal mentality more than chef mentality

[@honeymatcha379]

@@myname-mz3lo or maybe she's... get this... just a normal and likeable person?

[@OCFHS]

@@myname-mz3lo what a weird comment

[@MissJudyJetson]

I love Poppy....you guys should bring her on the show more. Her laugh is great and her over all personality makes me happy.

[@The_Keeper]

That "tenderizer" might be gold if you're Sous Vide'ing, it would probably let the marinade penetrate far deeper into the meat.

[@Anna-uh3jq]

“Imagine you’re at the post office.” Not the first thing that comes to mind when people are testing a meat tenderiser. 😂

[@sirBrouwer]

it does sound way to much like those old industrial like stamping devices.

[@SortedFood]

Haven't you seen people tenderising their meat in the Post office before?

[@Anna-uh3jq]

@@sirBrouwer it really does! Makes me go back to the days when I had a job where I had to stamp things. 😂

[@Anna-uh3jq]

@@SortedFood to use the words of Chef Lanlard: “No.” But I’ve also never been to an English post office… 😉

[@hcjkruse]

@@SortedFood So that was what happened in the London underground (dungeon) postal railway ;)

[@andy16005343]

Haha, loved this - wondering if innuendo is just a 'chef' thing then, rather than just a benuendo thing with the 'give your meat a good bash' wink, from Poppy. x

[@TheDolphace]

As someone who worked nearly a decade with chefs I'd be very VERY confused if a chef wasn't making innuendos in the kitchen at some point.

[@jasonbell6670]

@@TheDolphace sorry did you want a point?

[@TheDolphace]

@@jasonbell6670 nah, but I got 6 right now, so that's nice! Have a terrible day!

[@jasonbell6670]

@@TheDolphace lol fine be that way!. I definitely will my chefs hockey team is having a awful start.

[@missitheachievementhuntres560]

I only found your channel recently and have been bunch watching videos. This episode is special. I love Poppy’s personality!

[@tiago9977]

8:32 I like how Poppy seems to take everything into consideration to review the products fairly, i.e. some products might be targeted towards people on a budget, with a small kitchen, without a stove, with mobility issues, etc.

[@sexualchocolate5991]

Half normal, half chef, she’s perfect for this channel. Being her on full time to end this war between foie gras and frozen pizza.

[@GonzoDonzo]

And the innuendos her and ben will toss around would be great

[@iat8329]

Hi! I´ve been following sorted for quite a while, and the work is actually superb! But there is something I don´t recall watching, and is a video with the challenge of 0 sodium. I´d personally love to see a video challenging restrictive diets that are, frankly becoming more and more popular each day. Just remembering that sodium is ever so present in high quantities such as in soja sauce, cheese and so on, some of us have a limited amount of sodium per day [in my case, 1.5g a day].

[@danielamaterna7348]

And low/no carbs sugar would be good too!

[@Sunny-ot1vo]

I think the reason for this is because it get's too specific about personal diets. Veganism or vegetarianism can also be introduced based on environmental or cultural views. If someone if watching sodium intake (you still need sodium) it will depend on other vitamin levels, water intake, wholeistic diet, lifestyle and if you are on medications. They are not doctors. I understand your curiosity, but unless supported by a dr. I very much dislike diets that withhold any ingredient or food. Same with carbs. If someone needs lowcarbs what is the cause? Weight loss, inflammation, feeling lethargic, etc- it's not the carbs it's probably the quantity, frequency and type. Too low carb and you get into keto fad territory. That isn't for everyone and based on personal health it might not be a good option. Also not all carbs or sugars are created equal. When fad diets restrict something the body becomes deprived of it. Some say no sugar as in no additional sugar like sweets, soda, processed grains, syrups or honey etc. Others might think they should cut out fruit, dairy, and all carbs. Typicall the cause of wanting to know this information is to get off medication or to lose weight. Diet is a part of it, but physical activity is what will drive everything. If there is a specific condition that prevents this normal process from happening (which is a slow process, no one gains 5,10, 20, 50, 100lbs over night) talk to a doctor and a nutritionist. I say this affectionately.

[@PublicPoll]

Love this episode. Hope there is more with Poppy in the future!

[@emilyciner6449]

As someone who is a baker at a donut bakery- can confirm the revolving donut cutter is used professionally- we have those at work!

[@sophiegrace15]

Absolutely love Poppy, she's such a laugh and so chill, especially for a chef, as Baz and Jamie were saying, she's so normal! Definitely hope to see her on the show more, if not becoming the new second chef!! (With James coming back occasionally obviously because his sass was on point)

[@MrSpirals]

Agree 100% - I love the boys, but Poppy is a breath of fresh air for sorted

[@trisharupp7892]

I enjoyed her too. I'm confused as to why some people on Instagram said they were not going to watch because of her..but everyone is different and entitled to their own opinions!

[@sophiegrace15]

@@trisharupp7892 It's definitely different from usual, I see it as refreshing but I think the people you're talking about maybe don't like the change from it being just the blokes. that's true though, everyone has their opinions ^^

[@jeremystultz6492]

I think they should Definitely see if she would be interested because just my opinion but it Definitely Seems like there's a void now that James is not there. The "Normals" challenges are good but I also enjoyed the Ben and James chef challenges just as much. 🙂

[@thewigglyjoe]

Y’all should get James Hoffmann on for a coffee themed episode! It would be a great crossover.

[@patrickkeller2193]

That tenderizer is most efective on something like a flank steak or a whole roast beef. Anything where you poke the muscle from the side and cut the long fibers. Another tip: season first and then poke the holes to get the seasoning inside.

[@Goosefang]

Only recently found your channel and have been binging. This is the first time seeing Poppy and I hope we see a lot more of her. She is great!

[@kvoltti]

I am living for Poppy's energy.

[@SortedFood]

Only good, positive vibes here 🔥

[@RobEldridge]

I feel like she's a secret James replacement

[@anonymous7192]

@@RobEldridge hopefully not, she's awful

[@Me-zu2nv]

@@anonymous7192 Completely disagree with your comment and need to write it in the first place. She's lovely and a great fit :)

[@dowkinners4106]

@@Me-zu2nv i think he’s entitled to comment his opinion whether it’s positive or negative. If only good comments were posted you’d have creators living in an echo chamber.

[@ladybelle6506]

I worked in a grocery store bakery and would use donut cutters every day. Had one for rings and another for bars. Put the dough through the sheeter and then on the stainless steel counters (little flour down to keep from sticking too much) and you could put a lot of pressure and get clean cuts without it sliding around. When the ab roller came out, I laughed cause donut fryers got the same workout for free.

[@juliaharris8751]

Exactly! I suggested the same though I'm very much an amateur baker. Dough on paper just doesn't cut it. Ha!

[@shenlun]

How to cook rice. The ratio is 1.5 cups of water for the first cup of rice, and then 1 cup of water per additional cup. wash rice really well, then add current water as per the above absorption method. Put saucepot on high heat covered when boiling, boil for two minutes, then turn to the lowest setting for 15 - 18 mins. My children who are 10 can cook this, and yes I am of Asian descent. This is how I was taught to cook rice. Generally never fails. I now weigh both the rice and the water, so for 2 cups of rice it's 360grams of long grain rice to 625 grams (2.5 cups) of water. salt 1 teaspoon per cup of rice

[@TheNetsrac]

Great and very fun episode. I'm glad to see Polly back, she gels so well with the team 👍 Everyone seems to have a lot of fun

[@tobiasreinhold7642]

4:05 "The electric ricecookers can be a bit pricy sometimes" - True, but I can speak from personal experience that this doesn't have to be a problem. I bought my ricecooker when it was on offer at a local supermarket for 24,99 €. Reason being that I just wanted to see whether or not it makes a difference when compared with the method I usually used, which was rice in those cooking bags. Result: The difference is huge and very noticable. Rice is way more fluffy and super easy to make, you just prepare the rice (wash it, then measure the appropriate amount of water and lightly season it), put it in the rice cooker, push the button, done. It'll be done in about 20-25 minutes or so, but the exact point in time doesn't matter at all, because the ricecooker keeps it fresh, warm and fluffy for at least 30 minutes up to two hours before it slowly deteriorates in quality. Where previously we ate rice about once per month, it's now at least once a week and it just tastes so much better. Obviously an expensive rice cooker will give you more options to experiment with other dishes and it might offer some additional conveniences, but even a cheap rice cooker is absolutely worth it if your household doesn't have an inherent dislike for rice. (And you can find enough space to store it in or near your kitchen, some people struggle with that.)

[@Moltak111]

Due to the way rice cookers work a cheap only for rice rice cooker makes way better rice than expensive multi use cookers.

[@NamesForDogs]

If your rice cooker has more than one switch and two lights (cook/warm), you've paid too much for your rice cooker. You can get an incredibly simple rice cooker for $15 (6 cup) to $30 (10+ cup), and the simpler the rice cooker, the better the rice. Sure, there are multi-function gadgets that claim to cook rice, but none work as well as a simple rice cooker. And don't forget to buy a rice washing bowl.

[@alanholck7995]

Fuiyoh!!

[@MtnNerd]

@@NamesForDogs I have a fancy one for different settings for different types of rice and a setting for rice porridge. Works great

[@lilywithkick]

ours was £20 from amazon and does the job perfectly and can easily feed 4 which is all ever we need.

[@liamwilson3704]

As someone who uses the aeropress, it's great. You should definitely look into the inverted method though. Much easier and much better coffee

[@jeremystultz6492]

Hey Sorted, That Tenderizer has been around the U.S for years. In fact a lot high end steak houses use it on really big thick steaks like Porterhouse and T-bone. To not only tenderize, soak up marinade, but to help insure it cooks through evenly. As I'm sure you guys are aware really thick steaks can cook on the outside and still be completely rawl in the middle. Speaking of this, It would awesome to see the cuts of beef you guys are accustom to vs American cuts of beef. 🙂

[@aarondreyer]

As a butcher we also use this regularly to help cures penetrate into large cuts of meat. For example bacon or pastrami.

[@jeremystultz6492]

@@aarondreyer yeah, First time I ever saw one in the early 90's. A friend of mine was a manager in a high end steak company served 25-30oz Porterhouses, Filets, and prime rib. I would always bug him to find out why there steaks where so much better. finally he showed me that Tenderizer and swore by it. 🙂

[@novacaino]

most inventions already exist long before gen pop knows about it but translating it to for home is what makes it new

[@Cruxispal]

I can already feel Uncle Roger glancing over at this glorified rice cooker. You can get an electric rice cooker from Walmart for like $25. Yeah, it doesn't have all the functions but it gets the job just done.

[@Dr_Monitor]

I still say save up for a Zojirushi and call it a day.

[@soarinpenguinlive6372]

I own a rice cooker I think rice cooker are more common in asia and the united states. Most british chef I see dont use them

[@brentonrawhoof1967]

Exactly, mine was $19.99 from Walmart. My grandmother was Japanese and she would never cook rice without one. I've never seen a Japanese person cook rice without one.

[@Anna-uh3jq]

I love a good gadget review but I must admit that I love the Ultimate Battles & Pass It On’s even more. Hope to see them again soon. 🤞🏻

[@thomerno]

pass it on with poppy maybe? that might be fun

[@myname-mz3lo]

the one where they all work together that they did recently is also a good type of content . like a mini restaurant serrvice. id love to see em do a popup restaurant for a night or two

[@Anna-uh3jq]

@@thomerno they’ve actually already done that. 😉

[@tangowilliams1244]

Yesss 👏👏👏👏👏

[@christinamatzen4214]

“I don’t like doughnuts but Poppy said it was good…” jeeze, Jamie. Why you gotta call me out like that?!?!

[@keawarren]

Awww, sweet Poppy being so diplomatic on the Zwippy.

[@246kisses]

Poppy’s my favorite guest chef you’ve had on the show!

[@gregmunro1137]

I have a Starbucks portable French press- when my friend was in the hospital - cafe coffee got too expensive so I took my French press in - the smell of fresh coffee drove the nurses crazy and it always made a good brew!

[@deborahdisantis2299]

I've made my rice in the micro for years! No special pot needed. Any micro safe bowl you can cover. 5 mins on high, 15 mins at 50% power. Perfect every time.

[@bloemundude]

Gotta love Poppy! Why is it that the most appetizing part of these videos is that egg frying in the intro?

[@secretforreddit]

The pun for the last gadget should have just been, "is it worth the dough, or nut?"

[@amy3971]

For the Zwippy; you can get electric rice cookers for less than that, and to be honest I’d rather use one of those. Less chance of it going wrong IMO.

[@ThePirateParrot]

Sistema do something very similar for £8

[@sirBrouwer]

I got the luck to get a good rice cooker my mother bought back in 1993/1994 in Hong Kong. Still works like it's brand new. Last week I used it again after a while and was reminded how easy it is. rice in it water in and go.

[@sagichdirdochnicht4653]

There are 20-30$ Rice Cookers that, while very simple and basic, cook good, concistent rice. And they don't even take away much more space. Continue using the Stove, if you get good rice using that and don't have room for more appliences, or get a cheap cooker. That Zwippy thing also has only one additional feautre, Pasta, but just use a pot and boiling water, Pasta is god damn easy and fast to cook.

[@angbald]

Uncle Roger approves this comment.

[@AggressiveLemur]

@@sagichdirdochnicht4653 zwippy is good for people without a stovetop

[@lakenbouwer5290]

“Give your meat a good bash” -saucy wink from Poppy- 😂 loved that

[@marionicolini958]

Loved this video! Great kitchen makeover btw!

[@david29262]

I think the normals need to get their wives to cook. Giving them hints

[@SortedFood]

Who is your money on to win?

[@david29262]

@@SortedFood that's a tough one. Barry?

[@janmay3901]

@@SortedFood not sure... which husband can give clear direction? Which wife can follow said directions? But I LOVE this idea so much!

[@cartercarrio6401]

This needs to happen

[@mistressblush4233]

@@janmay3901 …..I can just imagine the extra chaos this would cause, but I love the idea!! 🤣

[@gingercanoe2621]

The fact that the new tap doesn’t run makes me kinda sad ngl

[@sirBrouwer]

it kind of is. even if they could not get a water pipe to it. why not get a small tank underneath like you see in caravans or campers.

[@pulver117]

@@sirBrouwer Dedication, there is clearly a lack of that to get running water in a KITCHEN, you would think between all of them that they could figure that out and make it work.

[@ArchieKeen1]

@@pulver117 they probably didn’t want to pay a plumber……

[@ntlespino]

@@ArchieKeen1 one would have thought they could afford one after years of KZbin and sponsor monies

[@alisaishere]

@@pulver117 They've made do without it in this setup for years. So I don't think it's lack of dedication, it was just priorities being arranged appropriately. Extra hobs, a microwave, another oven, all things that were higher up on the list.

[@rjeffm1]

Aeropress is awesome for single cups of coffee. It only comes in 1 size.

[@franzruberl1583]

It's super durable and lightweight too. One of our luxury items we take when we go hiking/canoeing/camping.

[@tyoutside]

Other size is an Aeropress Go

[@justinwhite2725]

Grade 6 science fair the the rescue! The holes actually hold liquid. I did an experiment where I compared absorption of different paper towel brands, and the most expensive named brand had holes. My hypothesis was that it was goong to perform the worst because of the holes. However, at that age I didn't know about surface tebsion. Liquid can fill small holes and spend itself inside the holes, allowing for more absorption.

[@Wannabe_Baby]

"That's quite a large hole though. That's what she said ..." Good to know that even when Ben isn't in studio, the innuendos never stop!

[@fabe61]

I know Poppy is a fantastic and well trained chef, but the art of making rice is a science that has been thoroughly looked into. Dan’s video from America’s Test Kitchen covers this very well, but the short of it is: - Pretty much all rice requires a 1-1 volume ratio of rice to water to cook. - The additional water added beyond the volume equivalent of the rice is for evaporation. - The additional amount of water you add depends slightly on how big the pot is, how full it is, whether you nail the low temperature for the pot and how snug the lid is. All of these things matter. The best ratio for easy, perfect rice at home is 1 cup of water for every cup of rice, plus somewhere between 1/4 a cup or 1/2 a cup of water additionally (regardless of the rice quantity) to allow for any water lost to evaporation. If you take the ratio Poppy recommends (which would be perfect for one cup of rice) and scale it up to feed 8 people, you’d end up with a watery mess. Electric rice cookers set their liquid quantities up with this in mind and calculate the volumes going into the rice cooker very precisely, as well as knowing how much steam the rice cooker will lose in a set amount of time. This is why rice cookers nail it regardless of the number of servings you need.

[@carlam4986]

She seems to be missing some of the fundamentals taught in culinary school.

[@fabe61]

@@carlam4986 I’ve never been through culinary school, but I wouldn’t be surprised if the content above from ATK isn’t standardised information. Britain has a love affair with rice cookers and I feel that maintains a lot of the mystery as they do all the work for you. Even veteran Indian chefs give ratios for rice that are incorrect (often the same as Poppy) in U.K. cookbooks, though they will mention briefly the ‘up to the first knuckle’ trick (again, as does Poppy) which is actually very accurate for most pots used in most domestic kitchens. But as that feels imprecise, I feel people prefer the strict, clear volumetric ratios that cause so many issues. I wouldn’t go too hard on her!

[@lellyt2372]

I LOVE the word "frollocks" and I am most certainly stealing it and using it daily from now on 🤣🤣🤣🤣

[@Goon-124]

Tenderize: Come now, call it what it is..."Pre-chewed"

[@AkitaSyn]

“Rice cookers can be expensive.” * 👀 my dollarstore electric rice cooker *

[@JoeyKlu]

You know those kinds of people that you randomly meet who have so much energy and joy in them that you just instantly want to be their friend to listen to them laugh and hear about their adventures? That's Poppy.

[@BeardlyTheFirst]

I love Poppy She fits the Sorted feel and fun so well

[@triksterx]

One thing to note about the tenderizer. Since you're forcing any bacteria on the surface of the meat into the interior, you'll want to cook it to a higher temp than an untenderized steak if food safety matters to you.

[@alexdavis5766]

The subtitles on this video are hysterical. I’m guessing they are quite wrong, but as I can’t understand what is said, I’m getting a very interesting video experience.

[@Nanda-ub9qp]

Delicious fridge water 😍

[@rolfs2165]

They are very wrong at times. Makes you wonder if they had an actual person or speech recognition write them.

[@justmemayel4174]

@@Nanda-ub9qp i love a mentally trained chef, don't you?

[@kitherit]

Yeah I actually left my own comment about that. I don't have major hearing loss, but I love captions because I mishear things a lot. I appreciate they have captions for their videos (not auto-generated ones) but they DEFINITELY need someone quality checking their files before they go live!!!

[@kitherit]

@@rolfs2165 My guess is speech recognition, but they need an actual person double checking it for accuracy, and they definitely haven't done that. (I've written/edited transcripts for CC in the past, so I have a little experience with the process.)