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?
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. 🙃
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!
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.
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.
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.
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! 👍👍
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.
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?
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.
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 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.
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.
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
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.
@@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
@@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.
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?
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.
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 :)
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"
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.
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.
@@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.
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
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
@@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.
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.
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
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?
That's how I broil salmon. Surprised he didn't do that way, knowing the heat element is at the top.
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. 🙃
I did my first steak in this tonight, a large prime ribeye. Absolutely fantastic, I'm so glad I did the kickstarter!!!
Me too, it's a wonderful kitchen appliance!
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!
This recipe has all the elements of a culinary masterpiece. The combination of ingredients is simply brilliant.
Thanks you so much!
Directions call for SKIN SIDE UP...on Salmon. or any fish.
Yea we know that now. 🤦🏻♂️
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.
You’re the 45th person to tell me this 🙄
Thanks for the tip on the Ghee. I can't wait to try out my new Dreo.
You bet!
What is the watch you have on?
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.
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.
You are correct!
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! 👍👍
I was just about to say the same thing, not sure why he cooked it skin side down.
@@RagingZoner The cooking instructions on the little screen..said to cook it skin side up, but he didn't follow the instructions!!!
I see that now! 🤦🏻♂️ guess I’ll have to take another try at it and follow ALL the directions!
what is italian seasonings ?
Why did you only season the top and sides of the steak?
They aren’t being flipped.
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.
🤷🏻♂️ never tried
@@ChefAnge I'll try to remember to report back. Can't wait to get my ChefMaker!
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?
Yup. I’m going to the salmon again in a future video and read ALL the directions!
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.
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.
They call the inside a 6qt. I have an 8qt air fryer and that works for two to three servings
@@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.
Unsure but I’m going to do larger steaks in the next video
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.
I never said better. This is for those who don’t know everything like yourself
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
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.
@@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
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.
@@ChefAnge cook it Classic style...
@@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.
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?
Have you ever thought about using a vacuum sealing situation to get some of the marinade inside to meet?
Yes but I wanted to move fast and make the demo/test real life practical
Stainless or chemical interior?
I'm so envious when you taste the food you make 🤤😅
I get excited myself and I’m making the food! 😜
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.
Maybe used distilled water like an iron? It’s not much in the container.
Dreo has a video on how to clean this machine, including draining the water pipe, and descaling it like you would an espresso machine.
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 :)
Thanks for watching!
I just ordered one today since i am Carnivore... its a must have from my research
It works very well cooking for 1-2 people.
I think someone said to cook salmon skin up to get it crusty.
I’ll have to give that a shot! Thanks for the tip!
I didn't even know people eat fish skin. I'll have to give that a shot.
@@PoodleParti it’s my favorite part when it’s crispy
@@ChefAnge It actually says on the display to cook with the skin side up. 3:53
@@ceregonx I totally missed that! I guess I’ll have to take another try.
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.
45% off the price?
Just the day I posted the video. There still should be a discount with the link in the description. Just not as much.
To get the skin crispier, put it in skin side up
Yup missed that
So how can you cook one steak medium and the other well done? Easily done on the bbq, but with this?
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"
Yes we know. Thank you
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.
This is definitely less messy and pretty foolproof for hitting internal temp.
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.
@@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.
@@ChefAnge I don't mind paying attention at all. To each his own. Happy Cooking and thanks for the reply :)
@@skykitchen867 thanks for your comment and the world would be a better place if more people thought like you! 🙏
Can you cook wings in this machine?
I just saw another video on TH-cam of someone doing wings in the Chefmaker so I do believe so 👀
I’m sure you can cook them in there but I’m unsure of the outcome. I’m making a future video on this.
It shows that the skin is supposed to be up to get crispy.
👍 i’m going to do the salmon again and read ALL the directions!
The salmon skin would have been crispier if you put them in skin side up like the machine told you. 😏
Yeah I know 😒
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
Things burn without any oil.
How do you do one 🥩 rare and other well cooking at the same time? Two people who like meat totally different
That’s a lot of liquid and ingredients for a 10min marinade 😅
Yup!
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
I’m going to try a few things in the next video to see if I can improve this. Thank you!
your salmon should have been cooked skin side up. this device is getting better and better.
You are supposed to cook with skin up, that's what the instructions told you to do.
Looks about the same results I get from my ninja air fryer 🤷
Salmon needs to be skin side up!!
👍
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
Is this video sponsored?
Yes
A kickstarter and wayyy overpriced. No thanks. Good luck to you!
Thanks!
That's a very expensive toy that doesn't do much more that cooking meat - perfectly and fool proof but....
🤔
"Fat looks pretty rendered" is a complete lie.
No, it was decently rendered and I ate it no problem. 😁
@@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.
But, The basket is plastic?🫢
No, it’s metal
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
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.
But it is ruined! Lol
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
The red isn't blood its myoglobin just FYI
I’m like you - I prefer well done because I cannot eat steak with any pink/rawness, so I’m in the 1% too.
@@Ajacka916 yup!