Just a tip: For the butter maker, put a cheese cloth in the bottom of the bowl then pour the cold water in, then the butter mixture . Then when it's done, you just pick up the cheese cloth and squeeze the water out. Make sure it's a couple layers of cheese cloth. We don't buy butter anymore. We have a different hand crank thing. Our paddle goes all the way to the bottom of the jar, yours looks like it didn't quite go down.
Awesome video Barry but, screw that pizza rack. I've already got a full size air fryer that fits 3 - 16inch pizza..... It's the big French door model by Oster
The oven not being able to turn off because the door is open feels like a terrible safety hazard. If the oven gets damaged while it's on and doesn't close properly, does that mean you can never turn it off?
You can turn it off, but the light stays on when the door is open and the fan continues to run because that's used to cool it down. As per usual, Barry is confused.
Every time I see something go massively wrong on your channel, I am genuinely amazed at how you don't lose your mind and start swearing like a sailor. I would have lost it with that pizzatastrophe.
@@shahnazstrishaikh It will only go rancid if too much water is left in the butter. The cold water does help set it faster and minimise the water content in the finished butter.
Gotta give Barry credit, if it was anyone else, they'd have failed the Pizza product after it's first fail but he kept going until all were done. I'd have returned it after the first fail and left a 1 star review.
I think the idea behind the meatball maker is to slide the mix off straight into an Asian style hotpot. It would be more of a soft paste with a finer grain than the minced beef you had. I think originally a piece of bamboo was used. The pizza tower needed something to pick up the trays with, something like a grill pan handle that would hook over the pan lip to safely pick them up.
14:25 I'm sitting here with the video on while i'm playing a video game, and I looked over as soon as you said "Seal" to see you looking right back at me 😂
I've been using an oven rack thing for years now ( admittedly not the same one as in the video) and I never ever had my trays tip over. When your oven comes with a single rack from the factory, those multi-level ones are a super cheap and convenient solution to add much needed baking space.
Great video :) . Not sure if you've done a video on it before but one on different kitchen scissors to see which are the best ones to buy or avoid would be good. Also if you included adapted or easy to use versions as well that would be great
If the taste is a problem, use a citric acid solution instead, tastes better and has the same effect, it's often used in coffee machines as a descaler as not to leave your brew tasting like it had someone's fish & chips put through it... :D
Cheers Barry, From experiments I did at my mother-in-law's house inthe 1990s, I discovered the best shape to cook a cake in a microwave is a bundt pan (torus, big donut shape) You can achieve it by taking a flat micro-safe cake mould and putting a cup or glass in the center. I make tons of cakes and wanted to make one for the in-laws , and they had no coventional oven. Hope this helps all you pioneers out there Jacques Mexico Retired.
Love the video as always! I enjoyed the extended version with the older videos tacked on, so creative! I also took the survey. I hope that helps! Thank you for being the best part of my week! Much love to you, Mrs. B and the girls!
- Did you check the temprature of the chocklate after microwaving it ? maybe it is JUST too hot to instant harden on the ice , melting the outer layer of your ice and sliding off ?_? - No, buttermilk is exactly that, the one you think of is the mixed version but plain buttermilk is exactly what you made (if you would have cranked a little longer it would have formt bigger lumps and there would have been more buttermilk :) ) - just check how to take off the oven door, normaly you should be able to take it off by flipping the hinges open a specific way so you can clean all with ease, just be careful when putting it back in you could need a screwdriver to reset the hinges becuase they are powerful (check the manual of the oven if you got one, it should be explained in there in bigger detail =) )
The scratches on that pizza tower is most likely not down to somoeone else having it. It's more that Chinese produced stuff is really thin in non-stick coating and their metallurgy is notoriously awful so it really doesn't stick to the metal basee too wel. In other words, that scratching is easy to do in transit.
Buy cream when its on discount. Pour the butter/buttermilk into a muslin, then you don't have to fish it out of the bowl like that and its easy to squeeze the muslin to get the excess liquid out, then rinse the 'ball of butter in a muslin'... then add salt etc.
Wow. That takes me back! Kitchen #1, featuring the Ashens bobblehead, and a cardboard Queen. That egg opener was oeuful. I'll get me coat... And kitchen #2 as well. I always liked that one.
I'm paralyzed neck down, and the jar open was a life saver, but I saw a hack on Facebook that cost 1-3 $. Take a bottle/coke can opener and but under lid and pull up on 4 sides of jar lid and twist! My life is so much easier. Even on those family size pickle jars, I think it's 40 oz, anyways I can open it by myself! It breaks the seal so you can twist it off. I love your channel! 🎉
1. Good to see the ice cream gadget retested, told you adding coconut oil will help! 2. Pizza tower - this one is very flimsy and tiers are too close but the idea itself is not terrible. A better version could also be useful for baking larger batches of biscuits. 3. Egg cracker - flimsy hinge and the metal teeth are too long but it works as expected. I don't need it but I can see it being useful for some people. 4. Meatball maker - it's meant for Chinese meatballs which are usually made with pork, not beef, and the mix contains other ingredients that make it a bit looser. BTW it might work for making little gnocchi style potato dumplings? 5. Butter churner - not strictly necessary but works well. Nice to see you discover how easy it is to make your own butter and how delicious it is. Next time strain your butter through a sieve or cheesecloth before you wash it to reduce butter loss. Winner! 6. Microwave cake maker - works but not really worth it. Your all time favourite - I'm not sure if it's the strawberry huller or the garlic rocker.
This sort of egg cracker is used in high demand kitchens catering for thousands, They are basically disposable 1 day use items, hence the bad hinge, They aren't used to make fancy eggs, If you're eating eggs in a place like this, it's almost always going to be scrambled anyway. They are very good at keeping shell out, if you're cracking 500 eggs into 1 pot by hand, you can't be wasting time fishing out bits of shell. (It's basically prisons, and hospitals, I'm sure some Military bases that outsource their catering too.)
Barry, both me and my mum have the pizza racks. I found the same issues but overcome them. I always place the rack on a baking tray so it doesnt fall through the shelf. I also raise it at the front slightly to stop them falling out 😂 then part way through the cooking, swap the pizzas round. Still using it after a few years 😊👍
Lovely, Barry has a new video, yay! Suddenly this day isn't terrible anymore 🎉the pizza tower thing is an absolute disaster! 🤣 I'm even clumsier than Barry, I probably would have managed to get all the pizzas on the floor 🤣🤣Luckily you're getting very experienced at cleaning accidents so thoroughly that Mrs B doesn't even notice, I hope at least 😅 My grandmother, a farmers' daughter, still had two of these mechanical butter churns from the 1930s. To skim off the butter, I recommend using a very fine kitchen towel, something like a cheese cloth.
I own the jar opener and it is the best solution for getting my pasta sauce jars open, no more tapping them on the counter and hoping that they will open
If you have a marble and a jar, with strong arms you can make butter. Waaay cheaper and kids like to help shake. Use cheese cloth and a tea/flour sack towel to remove the butter from the buttermilk.
Make butter in around 5/6 minutes put your cream in a bowl wash your hands put your fingertips into the cream and at a sedate pace make a circular motion it will thicken then the buttermilk and the cream separate grab the butter ball drop it into ice water wash out any buttermilk or it will go rancid quicker,add salt to your butter and refrigerate
In the first wayback gadget video, featuring the strawberry huller, I very much recommend this gadget, as when I first saw it featured in the original video, I ordered one and still have it now. Its even survived the dishwasher!
I bought that jar opener a long time ago, I had a jar of relish, no matter what I've done, I couldn't get it open, everyone in my family tried to get the darn jar open, even the guys couldn't get it open, finally, that thing worked like magic!
About that meatball gadget. 1.the meatballs are usually made of pork (sometimes mixed with some beef) + plenty of other ingredients depending on the reciept (bread crumbs, mushed bread, mils, cream etc). 2. You're not supposed to cut them on the table, you're either cutting them directly into hot olied pan or a boiling water\soup (depending on what you're doing). This way they instantly cook and become much rounder. 3. Both spatula and tray need some oil for better results. It works in general, if you know what you're doing. :)
I had one of those pizza racks, it was perfectly stable and I don't remember it having any latch mechanism. You need to switch the pizzas around to insure even baking at the top and bottom side.
I've had fairly good times with "microwave in a cup/mug" cakes/muffins. I've never put an egg in one, butter, or fresh-melted chocolate, but it _is_ something that can be done.
I've seen the multi pizza rack before but I thought it was to use once they came out of the oven so they cool easily with taking less room up on your work top
With salad spinners you supposed to rinse the lettuce as normal in the sink in the colander and put it in the spinner only to get out the water for drying they're not for washing ^^ And the thing with non-flexible ice molds is you leave them sit out to warm up until you hear the crackling popping noise because that's the the ice letting go of the mold^^
Barry If you put double cream into your churn or food mixer and just keep going it will all come together. You will have butter and butter milk. Then rinse the butter under cold water tap until the water runs clear. Removing the buttermilk from the butter will make the butter last longer.
When you put it in the oven, give the whole thing a quarter turn and closer to the side so it will fall. Against the sid. The side will be easier to clean.
With the egg cracker could you tilt it on it's back ( silver side facing up) while you crack it, so the yolk in the egg lays flatter against the back side of the egg and maybe won't get pierced? Then open the device up while tipping it out so the yolk doesn't fall straight onto the metal part? What do we reckon?
What you are getting is not the buttermilk you get at the store. I haven't looked into it but I assume it won't behave the same in a recipe and I add accidity with lemon juice or vinegar. The buttermilk at the store is cultured. You can do this at home following Chef Jean Pierre's french butter recipe which will have you make sour cream essentially then whip it up to agitate the butter out of it. The resulting buttermilk is the same kind of thick buttermilk that you get in the carton. Edited to add: I consulted Google and you cannot use uncultured and cultured buttermilk interchangeably in a recipe. Cutlured buttermilk is more acidic; unclutured needs the lemon juice/vinegar hack to work the same way.
Had one of those apple devices back when I was doing a lot of dehydrating. They work pretty well but there's a frequent problem that happens where an apple is a little too soft or shaped in a certain way where the prongs will let go or just start rotating inside the apple.
I just finished it today :)❤ the first one was one was Bettter and the second one the last one needs working on to get the ice out of the freezer i think
the rack is an interesting idea but instead of the design being straight, there should be a slight angle in the metal work. even just a 5-10 degree angle towards the back to pull the trays backwards would help the design. interesting idea just not enough research to perfecting it. (also a bit more spacing to help the heat distribute.)
Thanks for the videos -- enjoyed seeing some of the blasts from the pasts. Realized that I really miss your celebrity stand-up cutouts. I think you should put them back in your videos (at least once in awhile).
In case you didn't know, it's easy to detach the oven door for proper cleaning. Like how you said you're in a hard water area, you mean England?!. Your water is horrible down there, probably why we Scots have to sell you our excess!.
Butter is so expensive in Toronto, I was wondering the same : is it cheaper to just buy cream and do it yourself. Then you have butter an buttermilk together out of it.
My husband used to make the wine holder out of Oak and sold them at craft fairs back in the 90's. Much more sleek and rich looking than that leather one. Try soy sauce on your eggs next time.
I feel like that pizza rack could have been reinforced with a bit of wire or foil to keep the latch in place, but more importantly, for those who actually like their pizzas in various states of doneness.
The fragility of that egg-cracker is absolutely hinge. Also, I don't know if there's a technique to not breaking the yolk with that thing, or if it breaks the yolk by virtue of having those piercey blades, but I wouldn't be surprised if it was the latter. Peppino Spaghetti would lose his mind if he saw that contraption you put in the oven. *_[It's Pizza Time intensifies]_* *"EeyAaAaAoww!"* Also, I'd advise getting that faulty oven replaced. Definitely a fire hazard. That Cuppa Cake looks like it could have belonged to Captain Murphy from Sealab 2021. And if that show means anything to you, it was made by the two guys who would go on to make Archer. Hell, apparently there's an episode of Archer where Captain Murphy show up as a supervillain. "The secret ingredient is LOVE, damnit!"
Cream vs butter cost - I'm pretty sure you won't save money making your own unless you can get cream that's being sold off cheaply. Make it into salted butter, rinse out the buttermilk well and it will keep even after the use by date on the cream.
I think you're meant to use the oven pull to pull the tray forward rather than the wire rack? I know I have burnt my wrist a couple of times because I threw the tray in and it went to the back
Wow I also had a misadventure with my oven today: I made two individual fish pies. And when they were ready I took one from the oven and put it aside and when I was about to take the second the whole rack was dislodged and the other pie fell on the glass door. While falling I was sure I would get burned and wounded by glass shards. Nothing happened it was a pure miracle the heavy glass oven dish fell flat on the door. (It was yummy)
Is the pizza tower actually meant to go into the oven? Everything about it looks as though the wire rack part is for serving (takes up less space than a bunch of pizzas on a table )but not for cooking .
Survey is here, takes 1 min, cheers forms.gle/JwW1RVd8Yt6VKGYdA
Kitchen Gadget Playlist th-cam.com/play/PLfItiEY3o1mua5cnCEz2ssWLQbS6ZiSIq.html
Links to the Gadgets (some are affiliate)
Lekue Ice Cream Maker amzn.to/48Cl6ME
Pizza Tower Rack amzn.to/3AqoX2V
Egg Cracker amzn.to/4hC2bGb
Meatball Maker amzn.to/4hwERti
Kilner Butter Maker amzn.to/40y2JXA
Cuppa Cake Microwave Cake Maker amzn.to/3YA219r
Love your mate! Keep up the good work 😊😊😊❤❤
Survey completed! 😃
Just a tip: For the butter maker, put a cheese cloth in the bottom of the bowl then pour the cold water in, then the butter mixture . Then when it's done, you just pick up the cheese cloth and squeeze the water out. Make sure it's a couple layers of cheese cloth. We don't buy butter anymore. We have a different hand crank thing. Our paddle goes all the way to the bottom of the jar, yours looks like it didn't quite go down.
I caved in, and bought an air fryer. A cheapie, but it's an air fryer.
Awesome video Barry but, screw that pizza rack. I've already got a full size air fryer that fits 3 - 16inch pizza.....
It's the big French door model by Oster
The oven not being able to turn off because the door is open feels like a terrible safety hazard. If the oven gets damaged while it's on and doesn't close properly, does that mean you can never turn it off?
An expensive SMEG one too!
you could always turn off the mains power at the socket
@ sometimes hard wired and stuck behind the wood so not always possible
@@razzo15 It could also take precious seconds switch, if there is a fire or something, could cost lives
You can turn it off, but the light stays on when the door is open and the fan continues to run because that's used to cool it down. As per usual, Barry is confused.
Every time I see something go massively wrong on your channel, I am genuinely amazed at how you don't lose your mind and start swearing like a sailor. I would have lost it with that pizzatastrophe.
These old videos make me feel so nostalgic, i'm really glad that you have done this for all these years.
This video isn't old, it's brand new...
@BeccaHetrick Did you even watch the video halfway through? Whole second-half is legitimally old kitchen gadget-videos.
Barry! Keep churning the butter! You just keep going with it, it eventually just "clags" itself together! Trust the process!
yeah many stop too early :D i would say he should have cranked that handle at least another 4 minutes :D
Also rinse butter in cold water until clear otherwise the butter will go rancid.
Butter should be squeezed thru cheesecloth. Saves your hands and keeps the butter safer
@@shahnazstrishaikh It will only go rancid if too much water is left in the butter. The cold water does help set it faster and minimise the water content in the finished butter.
Gotta give Barry credit, if it was anyone else, they'd have failed the Pizza product after it's first fail but he kept going until all were done. I'd have returned it after the first fail and left a 1 star review.
And you'd be right to.... What's the point of putting in more racks if you still have to put stuff back in a second time?
He kept going until all the pizza was inedible. Does that all the time when making pizza. Turns them into big crackers.
maybe he should just bend the hook a bit more closed so it doesnt come undone on its own ? (could work, i believe )
I'm 71 years old and I can't tell you how many hours I spent as a kid churning butter with a bigger version of your hand cranked churn.
I loved the gadget videos from the frist one you did and still enjoy them so much! So nostalgic to see these old videos at the end
If my dad (Italian) knew how many pizzas I’ve dropped taking them out the oven he’d probably disown me. 😂
Potentially how the calzone was invented!?
@ possibly. 😂
I think most things were invented by mistake.
@@SE7ENFXcouldn’t agree more
I make plenty of messes in the kitchen but pizza doesn't go gravitational wrong that often. Should make my own dough more often perhaps, lol
Buy a pizza peel
Gadget series is Best series! Never miss a video
Thanks
I think the idea behind the meatball maker is to slide the mix off straight into an Asian style hotpot. It would be more of a soft paste with a finer grain than the minced beef you had. I think originally a piece of bamboo was used.
The pizza tower needed something to pick up the trays with, something like a grill pan handle that would hook over the pan lip to safely pick them up.
14:25 I'm sitting here with the video on while i'm playing a video game, and I looked over as soon as you said "Seal" to see you looking right back at me 😂
That was an insane amount of butter for a single serving cake.
Ok good it wasn’t just me thinking that !!🧡🖤🧡
@mrscb5303 The entire egg was pretty crazy as well. 😄 He basically made a greasy, sweet chocolate omelet
😂😂😂
I've been using an oven rack thing for years now ( admittedly not the same one as in the video) and I never ever had my trays tip over. When your oven comes with a single rack from the factory, those multi-level ones are a super cheap and convenient solution to add much needed baking space.
An hour long kitchen gadgets? I thought I'd started a barrathon already!
67minutes! I hope this wasn't a wrong version.
Great video :) . Not sure if you've done a video on it before but one on different kitchen scissors to see which are the best ones to buy or avoid would be good. Also if you included adapted or easy to use versions as well that would be great
I was told vinegar sprayed on a cloth and wiped over the silicon is the best way. Then wash as normal. Imagine forgetting to rinse it off though 😂🤢
Nice call, interestingly it hasn't discoloured just yet!
If the taste is a problem, use a citric acid solution instead, tastes better and has the same effect, it's often used in coffee machines as a descaler as not to leave your brew tasting like it had someone's fish & chips put through it... :D
British people don't rinse their dishes. They just drive them with the soap still on them... Where have you been??
The pizza trays was a complete disaster, but funny as hell 🤣🤣🤣🤣Brilliant & thanks Barry 🤪👍
The butter churner needed going for a little bit longer, there is a distinct change in colour and a lump of butter forms! It’s great to do with kids !
Cheers Barry, From experiments I did at my mother-in-law's house inthe 1990s, I discovered the best shape to cook a cake in a microwave is a bundt pan (torus, big donut shape) You can achieve it by taking a flat micro-safe cake mould and putting a cup or glass in the center. I make tons of cakes and wanted to make one for the in-laws , and they had no coventional oven. Hope this helps all you pioneers out there Jacques Mexico Retired.
Love the video as always! I enjoyed the extended version with the older videos tacked on, so creative! I also took the survey. I hope that helps! Thank you for being the best part of my week! Much love to you, Mrs. B and the girls!
- Did you check the temprature of the chocklate after microwaving it ? maybe it is JUST too hot to instant harden on the ice , melting the outer layer of your ice and sliding off ?_?
- No, buttermilk is exactly that, the one you think of is the mixed version but plain buttermilk is exactly what you made (if you would have cranked a little longer it would have formt bigger lumps
and there would have been more buttermilk :) )
- just check how to take off the oven door, normaly you should be able to take it off by flipping the hinges open a specific way so you can clean all with ease, just be careful when putting it back in
you could need a screwdriver to reset the hinges becuase they are powerful (check the manual of the oven if you got one, it should be explained in there in bigger detail =) )
Barry! I love your videos. And I'm so excited: you are sooo close to a MILLION subs!!! Keep it up!
Next time use cheese cloth to seperate butter n buttermilk. Thanks for sharing!! Love your adventures & family!!!
This content is amazing! I'm hooked!
Sooooo dang close to that 1 Milly subscribers , it's taken a wee while , but every subscription is soooo well deserved.
Always great to watch these style of videos.
Cheers mate
The scratches on that pizza tower is most likely not down to somoeone else having it. It's more that Chinese produced stuff is really thin in non-stick coating and their metallurgy is notoriously awful so it really doesn't stick to the metal basee too wel. In other words, that scratching is easy to do in transit.
18:40 The usage of the word mold got me slightly concerned for a second there 😂
Buy cream when its on discount. Pour the butter/buttermilk into a muslin, then you don't have to fish it out of the bowl like that and its easy to squeeze the muslin to get the excess liquid out, then rinse the 'ball of butter in a muslin'... then add salt etc.
Lets just hope Peppino doesn't run into your house and destroy the pizza tower.
Wow. That takes me back! Kitchen #1, featuring the Ashens bobblehead, and a cardboard Queen.
That egg opener was oeuful. I'll get me coat...
And kitchen #2 as well. I always liked that one.
I'm paralyzed neck down, and the jar open was a life saver, but I saw a hack on Facebook that cost 1-3 $. Take a bottle/coke can opener and but under lid and pull up on 4 sides of jar lid and twist! My life is so much easier. Even on those family size pickle jars, I think it's 40 oz, anyways I can open it by myself! It breaks the seal so you can twist it off. I love your channel! 🎉
We always used our stand mixer (same speed as you whip cream) to churn butter and squeeze as much milk out before rinsing it as you can.
Mrs. B is always a welcome guest in your videos, she is such a love!
1. Good to see the ice cream gadget retested, told you adding coconut oil will help!
2. Pizza tower - this one is very flimsy and tiers are too close but the idea itself is not terrible. A better version could also be useful for baking larger batches of biscuits.
3. Egg cracker - flimsy hinge and the metal teeth are too long but it works as expected. I don't need it but I can see it being useful for some people.
4. Meatball maker - it's meant for Chinese meatballs which are usually made with pork, not beef, and the mix contains other ingredients that make it a bit looser. BTW it might work for making little gnocchi style potato dumplings?
5. Butter churner - not strictly necessary but works well. Nice to see you discover how easy it is to make your own butter and how delicious it is. Next time strain your butter through a sieve or cheesecloth before you wash it to reduce butter loss. Winner!
6. Microwave cake maker - works but not really worth it.
Your all time favourite - I'm not sure if it's the strawberry huller or the garlic rocker.
Neither. His all time fav is the can opener. If I remember correctly lol
I believe his second fav was the apple peeler/slicer
The microwave cake maker you could honestly easily just use a mug 😂
And I definitely could see gnocchi with the meatball slide!
This sort of egg cracker is used in high demand kitchens catering for thousands, They are basically disposable 1 day use items, hence the bad hinge, They aren't used to make fancy eggs, If you're eating eggs in a place like this, it's almost always going to be scrambled anyway. They are very good at keeping shell out, if you're cracking 500 eggs into 1 pot by hand, you can't be wasting time fishing out bits of shell. (It's basically prisons, and hospitals, I'm sure some Military bases that outsource their catering too.)
Barry, both me and my mum have the pizza racks. I found the same issues but overcome them. I always place the rack on a baking tray so it doesnt fall through the shelf. I also raise it at the front slightly to stop them falling out 😂 then part way through the cooking, swap the pizzas round. Still using it after a few years 😊👍
Lovely, Barry has a new video, yay! Suddenly this day isn't terrible anymore 🎉the pizza tower thing is an absolute disaster! 🤣 I'm even clumsier than Barry, I probably would have managed to get all the pizzas on the floor 🤣🤣Luckily you're getting very experienced at cleaning accidents so thoroughly that Mrs B doesn't even notice, I hope at least 😅 My grandmother, a farmers' daughter, still had two of these mechanical butter churns from the 1930s. To skim off the butter, I recommend using a very fine kitchen towel, something like a cheese cloth.
I own the jar opener and it is the best solution for getting my pasta sauce jars open, no more tapping them on the counter and hoping that they will open
If you have a marble and a jar, with strong arms you can make butter. Waaay cheaper and kids like to help shake. Use cheese cloth and a tea/flour sack towel to remove the butter from the buttermilk.
What jars have strong arms?
The one that lift weights, duh!
Make butter in around 5/6 minutes put your cream in a bowl wash your hands put your fingertips into the cream and at a sedate pace make a circular motion it will thicken then the buttermilk and the cream separate grab the butter ball drop it into ice water wash out any buttermilk or it will go rancid quicker,add salt to your butter and refrigerate
In the first wayback gadget video, featuring the strawberry huller, I very much recommend this gadget, as when I first saw it featured in the original video, I ordered one and still have it now. Its even survived the dishwasher!
I bought that jar opener a long time ago, I had a jar of relish, no matter what I've done, I couldn't get it open, everyone in my family tried to get the darn jar open, even the guys couldn't get it open, finally, that thing worked like magic!
The elvis egg timer wasn't a favorite??
Love my butter churner, once you know when to stop it’s brilliant.
not the mess of the oven when the pizza dropped 😂😂😂 you could tell you're trying so hard to keep your cool 😂😂
LOVE the videos Barry.. but the addition of the wife and kids and dogs make them all the better
About that meatball gadget. 1.the meatballs are usually made of pork (sometimes mixed with some beef) + plenty of other ingredients depending on the reciept (bread crumbs, mushed bread, mils, cream etc). 2. You're not supposed to cut them on the table, you're either cutting them directly into hot olied pan or a boiling water\soup (depending on what you're doing). This way they instantly cook and become much rounder. 3. Both spatula and tray need some oil for better results. It works in general, if you know what you're doing. :)
I had one of those pizza racks, it was perfectly stable and I don't remember it having any latch mechanism. You need to switch the pizzas around to insure even baking at the top and bottom side.
I've had fairly good times with "microwave in a cup/mug" cakes/muffins. I've never put an egg in one, butter, or fresh-melted chocolate, but it _is_ something that can be done.
At least those oven doors are easy to remove! but cheers mate I made a day long beef stew and now I want some dam pizza!
I've seen the multi pizza rack before but I thought it was to use once they came out of the oven so they cool easily with taking less room up on your work top
That opening hurt so much barry! Can relate 😭😭😭😭😭
Most likely, the reason why the ice cream one is slipping, is because the icecream is melting, therefore slipping
You are right. When producing ice-cream they are - 40°C so they do not tend to melt so fast.
With salad spinners you supposed to rinse the lettuce as normal in the sink in the colander and put it in the spinner only to get out the water for drying they're not for washing ^^
And the thing with non-flexible ice molds is you leave them sit out to warm up until you hear the crackling popping noise because that's the the ice letting go of the mold^^
12:40 "it does have to be a quick dunk"... as he dunks it in for ages and swirls it around..... 🤪
I've got that apple core, peel, slicer thingy, its the best gadget I have ever had. I've had it for years and years perfect for making apple crumble.
Yay a shiny new kitchen gadgets video🥳😻
Wow, this was insane! Do more like this!
Barry If you put double cream into your churn or food mixer and just keep going it will all come together. You will have butter and butter milk. Then rinse the butter under cold water tap until the water runs clear. Removing the buttermilk from the butter will make the butter last longer.
When you put it in the oven, give the whole thing a quarter turn and closer to the side so it will fall. Against the sid. The side will be easier to clean.
"Big ol' buttery tennis ball" was my nickname at school. ;P
Barry, I love ya, but tacking on the old videos is a bit..... tacky.
Freash mince probably acts different than properly made meat ball meat. Meat ball meat is a lot softer from mixing and the bread and milk in it.
My favourite is the jar opener and the apple peeler/corer.
Love these videos!
With the egg cracker could you tilt it on it's back ( silver side facing up) while you crack it, so the yolk in the egg lays flatter against the back side of the egg and maybe won't get pierced? Then open the device up while tipping it out so the yolk doesn't fall straight onto the metal part? What do we reckon?
That was a very good clip to show in the first 10 seconds!
What you are getting is not the buttermilk you get at the store. I haven't looked into it but I assume it won't behave the same in a recipe and I add accidity with lemon juice or vinegar. The buttermilk at the store is cultured. You can do this at home following Chef Jean Pierre's french butter recipe which will have you make sour cream essentially then whip it up to agitate the butter out of it. The resulting buttermilk is the same kind of thick buttermilk that you get in the carton.
Edited to add: I consulted Google and you cannot use uncultured and cultured buttermilk interchangeably in a recipe. Cutlured buttermilk is more acidic; unclutured needs the lemon juice/vinegar hack to work the same way.
Had one of those apple devices back when I was doing a lot of dehydrating. They work pretty well but there's a frequent problem that happens where an apple is a little too soft or shaped in a certain way where the prongs will let go or just start rotating inside the apple.
Oh Barry, you are just so funny 😂😅Love your vids.
I just finished it today :)❤ the first one was one was Bettter and the second one the last one needs working on to get the ice out of the freezer i think
Ive never used those pizza racks in the oven, but always as a table item. After I take my pizzas out of the gozney i put them on the racks
the white on the silicon moulds can also be cacao butter
10:15
It seems whoever designed the pizza tower didn't factor in the metal expanding as it heats up.
I just use a fork to dunk my Oreos, just stick it in between the cookies, into the cream, and dunk
the rack is an interesting idea but instead of the design being straight, there should be a slight angle in the metal work. even just a 5-10 degree angle towards the back to pull the trays backwards would help the design. interesting idea just not enough research to perfecting it. (also a bit more spacing to help the heat distribute.)
You should test the zap chef rolled ice cream maker.
Thanks for the videos -- enjoyed seeing some of the blasts from the pasts. Realized that I really miss your celebrity stand-up cutouts. I think you should put them back in your videos (at least once in awhile).
I was a bit bummed about the pizza shelf, but it's probably best for my waistline that you can't easily cook four full size pizzas at once lol
In case you didn't know, it's easy to detach the oven door for proper cleaning. Like how you said you're in a hard water area, you mean England?!. Your water is horrible down there, probably why we Scots have to sell you our excess!.
So why do you label that excess water "Tennents" or "McEwans"? 😏
When my mother churned, she let the milk clabber first. She made the best butter and buttermilk I have ever had. I surely miss her.
love from Canada!
Howdy Canada! Hope to get over there some day try some proper poutine!
Butter is so expensive in Toronto, I was wondering the same : is it cheaper to just buy cream and do it yourself. Then you have butter an buttermilk together out of it.
The "buttermilk" people usually buy isn't buttermilk, it's a fermented product (like yogurt but with different bacteria).
My husband used to make the wine holder out of Oak and sold them at craft fairs back in the 90's. Much more sleek and rich looking than that leather one. Try soy sauce on your eggs next time.
My oven has an air fryer setting that turns the whole thing into a giant air fryer. It came with a baking sheet sized basket.
I use the stand mixer to churn butter, much easier xxx
I feel like that pizza rack could have been reinforced with a bit of wire or foil to keep the latch in place, but more importantly, for those who actually like their pizzas in various states of doneness.
The fragility of that egg-cracker is absolutely hinge. Also, I don't know if there's a technique to not breaking the yolk with that thing, or if it breaks the yolk by virtue of having those piercey blades, but I wouldn't be surprised if it was the latter.
Peppino Spaghetti would lose his mind if he saw that contraption you put in the oven. *_[It's Pizza Time intensifies]_* *"EeyAaAaAoww!"*
Also, I'd advise getting that faulty oven replaced. Definitely a fire hazard.
That Cuppa Cake looks like it could have belonged to Captain Murphy from Sealab 2021. And if that show means anything to you, it was made by the two guys who would go on to make Archer. Hell, apparently there's an episode of Archer where Captain Murphy show up as a supervillain. "The secret ingredient is LOVE, damnit!"
Cream vs butter cost - I'm pretty sure you won't save money making your own unless you can get cream that's being sold off cheaply. Make it into salted butter, rinse out the buttermilk well and it will keep even after the use by date on the cream.
I thought your number one gadget was the Garlic Rocker. You liked it so much you merchandised your own version.
I think you're meant to use the oven pull to pull the tray forward rather than the wire rack? I know I have burnt my wrist a couple of times because I threw the tray in and it went to the back
Wow I also had a misadventure with my oven today: I made two individual fish pies. And when they were ready I took one from the oven and put it aside and when I was about to take the second the whole rack was dislodged and the other pie fell on the glass door. While falling I was sure I would get burned and wounded by glass shards. Nothing happened it was a pure miracle the heavy glass oven dish fell flat on the door. (It was yummy)
Considering the buoyancy of the yolk… I’d say you’re using the egg cracker upside down. Crack it when the metal prongs are facing down
I think u need more cream and stir longer for the butter maker
You need a fine filter bag to separate the butter and butter milk
Is the pizza tower actually meant to go into the oven? Everything about it looks as though the wire rack part is for serving (takes up less space than a bunch of pizzas on a table )but not for cooking .
i think with the second egg thing you need white eggs they have a way thinner shell