Chef Reviews INDIAN Kitchen Gadgets | Sorted Food
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- เผยแพร่เมื่อ 7 ก.ค. 2024
- It's time to blow some minds by having Chef Ben and Normal Jamie test and review some Indian Kitchen Gadgets!
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My mother gifted me a masala dab a when I got married 44 years ago. I still use it. It has travelled the world with me.
How fantastic! ❤
That`s awesome!
@@SortedFood EEEEEEEEEEEEW YENDIKER RENDIKER
I find that beautiful, you always have your mother with you while cooking and it is the gift that just keeps giving ❤ Thank you for sharing.
I have my Mom's one too . And im 75!! Another elderly aunt gave me hers. Too.
The guys acting like they're watching a football game when watching the Roti maker was the best!
Some guys do the same thing with the microwave lol
Honestly, I'd rather watch the roti maker. You get tasty roti from it. XD
@@baurochs2283 When I first got my multi-function microwave, that was me. Grilling, Convection oven, and microwave, you bet I'm watching each setting do it's magic.
@@its-aydonus6842 lol we got one with an air fryer setting, my roommate literally watched it for 30minutes and was like whoa, then hes like i bet you didnt know you can do this lol
@@baurochs2283 Thats awesome. I scared my housemates by throwing metal in mine, just watching them freak out was worth the cost of the machine.
As an Indian living in the U.S., I know quite a few including myself that own a rotimatic. It is definitely not meant for the Indian market but for Indian who live abroad, especially households where both parents are working. I love my rotimatic and use it on a daily basis
Now that is a glowing recommendation!
I totally agree as i own one and use it at least three times a week!!
Is it hard to clean?
You could import a rotiwallah for that price"
The only downside it has is that it only works with specific 2-4 brands of wheat flour. If you find something else then it doesnt work at all.
Amazing how quickly Ben and Jamie turned into 12 year old's when the Rotimatic came out. It started immediately when Ben started it by accident. From that point on it was as if Santa was in the living room that night and left absolute proof of his presence.
Yep, it's the "Easy Bake Oven" on Christmas morning!
the sheer childlike excitement about the roti robot made my morning ❤
I came down to say the same
Ok, I need to address this. Whomever edited this video and put a picture of the singer Seal, when Jamie said "Good Seal" had me laughing for about 1 minute straight. Looked like the old Mortal Kombat meme "Toasty" guy. 10/10!
6:55
Did you know that the Toasty guy is Dan Forden, MK2's sound designer?
I was eating lunch and missed that, thank you fro pointing it out.
↓ Start
Gotta be a Chef Barry Lewis reference! BAYYAAYYYAHHHH
The Seal flash edit broke me. I had to pause the video for about 3 or 4 minutes because I was laughing so hard.
You guys should consider reviewing how hard is it to clean those gadgets too, most of them are designed to save time, and cleaning is part of the time you will have to spend on the gadget too.
True..cleaning too is something part and parcel of every Indian kitchen..rather every kitchen out there !
Rotimatic parts go in the dishwasher afaik
I have an idea for a format: Get a number of kitchen gadgets from around the world and have people guess where they're from. As someone from portugal I recommend you get a cataplana!
I love the transition from 3 to 4. From two pieces of rock to a fully automated roti maker. xD
Guess which one will get more use and last longer...
Just like India is transforming.....again.
You guys think it's only a rock but it tasts much better then mixer or any machine... now a days due to busy schedule or lazy people we are missing the best taste of Seel-Batta.
@@dilipbudhani8033 It doesn't to taste any different. My family has been using it for 26 years. It's hard work and heavy. After I bought a blender and grinder the Seel Batta is rarely used. It's a back up instrument when we have to make a lot of spices during Kurbani.
tasted so different
Maybe my memory is failing me, but I don''t recall any previous kitchen gadget review episodes where every device was complicit in the making of a complete dish. Regardless, this significantly enhances the entertainment value of this format and I would love to see that continue in future kitchen gadget reviews. Thanks for a fantastic video!
I wholly agree, makes it much more exciting to follow along and see all the gadgets used to build up to one 'meal'
I’m guessing that’s as much to do with the gadgets rarely living up to the manufacturer’s claims 😂
That's the format Barry Lewis has been using for years in his gadget review videos. Really does improve the flow of the video!
OMG, I feel like licking my iPad 😊
This is rather fascinating. Let’s write a paper about it and attempt to publish it for peer review. 💀
The Mexican version of the Sil Batta is called a metate and it's made from the same kind of volcanic stone a traditional molcajete is made from. It's traditionally used to grind corn, spices, and seeds.
I saw one in use in Costa Rica to grind chocolate!
@@aprilblossoms4 it's also really good for making mole!
@@aprilblossoms4😂 Costa Rica, safe hai?
Just seen this and my partner had a great idea for a new chefs battle! No pots or pans allowed but only gadgets! Get your roti makers, waffle irons, air fryers and what have you. I think that would be super fun!
Sounds great!
12:52 Mike mentions food tasting 'fresher' when grinding things to a paste like that, and there's some truth to that! When you're grinding a herb or vegetable to a paste, you're breaking up more cell walls, which causes more aromatic compounds to be released. This is essentially why a guacamole or pesto tastes noticeably better when made in a molcajete or pestle and mortar.
I use my molcajete when making pesto!
Ikr, it was weird to me that all three didn't acknowledge the difference between a food processor slicing through vs a manual action that would tear the cells apart and crush, as well as having the control when a processor might be prone to overdoing it and not getting the right consistency. To even suggest the "imagination" as the reason was somewhat disrespectful, I thought. Not enough for me to not enjoy the entire video, but it seemed like all three of them would know the advantage of these manual tools over a processor. I mean, still use a machine if you need to (I do to save time and effort when the difference is something I can tolerate), but just acknowledge the difference. I wonder if it was lost in the edit.
Pseudoscience.
Also I'd have to imagine that using a food processor or something similar would heat whatever's in it due to the speed and friction from the blades. When you heat fresh soft herbs especially, it can change the flavour to some extent. Using a sil batta - or a mortar and pestle, or a molcajete - means going slower and preventing that kind of heat buildup. Kind of like the cold press olive oil, now that I think about it; they've reviewed different olive oils extracted at different temperatures in the past and found more pleasant or complex flavours when it's colder.
@@Fyreflier friction from the blades... Are you listening to yourself
Bloody hell. Never expected a bunch of Londoners using Sil Batta. It’s a quintessential tool in an old school Indian household, and it’s freaking awesome. I am very proud of y’all. Just a quick unsolicited tip, when y’all are making piccalilli during Christmas, toast some mustard seeds and coarse grind it on the sil batta, the entire flavour and texture will be better. But probably use half of whole mustard. Once again, bloody hell it is !
How do you stop it going over the edges? Was it just bad tekkers from Jamie?
I wanna know as well!
@@ReedoTVRolling in a straight line, rather than an angle, helps.
Start from the top, roll straight to the bottom edge. Start at the bottom and bring it back to top. Repeat 2/3 times - the paste will be spread out a bit. Use the batta to pull everything back in a pile in the centre and go again.
How do you clean it? Just a wet paper towel?
What on earth is piccalli?
I loved that you showed Sil Batta. It's one of the oldest Indian cooking gadgets, if we could call that, it's generally passed down through generations, we have one which belonged to my paternal grandmother and we still use it, it's almost 60years old. It doesn't carve with use, there is a carved version of this available as well.
Cooking with pastes made in Sil Batta makes food tastier and its not just emotion, also it's great form of exercise. Amazing representation of Indian cooking gadgets ❤
The host is soo knowledgeable and good with history and culture around the world! Applause for him! Give him a raise guys!
This is a really cool variation on the gadget series
Glad you likey 😀
Man, Ebbers just saying about the use of metal skewers because the skewer heats up and cooks the food from inside aswell as outside blew my mind. How did that never occur to me as a reason for metal skewer use?
Good way to cook a baked potato too …
Plastic or bamboo would melt and catch fire, there's no other choice.
@@nessiferum6200Wooden skewers are used frequently also - if you soak them before use, they don’t catch fire.
Wooden skewers simply hold things together while they are cooked from the outside, and metal ones hold and cook from the inside as well. Both are reasonable options depending on the ingredients, the method, and what you’re aiming for from the dish.
@jsptravels Had 'gadget' aluminum nails to insert into potatoes for oven baking. They shortened the baking time.
@@celery7094 Yes I know, I use wooden skewers at home. Ebbers was talking about metal skewers used in a tandoor and there's no way a little wooden skewer is suitable for use.
I love the royalty free "Guile's theme goes with everything" at the 16:30 mark when the machine starts.
I literally can't help but think of Guile every time the song gets used lol
I'm American, but we eat a lot of flatbread partially because I spent some of my childhood in the middle east and we love world cuisine. I found out about the rotimatic probably like 5 years ago and I've wanted one since
I can't remember the exact science but I'm pretty sure Kenji Lopez-Alt explains that there's a difference in taste between a electric blade slicing things into a paste rather than having a tool crush the herbs and spices. The bruising and squashing releases the flavour better. In the same way a pesto made in a mortar and pestle is much better than one from a blender :)
If memory serves, he said that a traditional electric blender gets hot pretty fast because of its powerful motors. For things like basil that's not ideal because the aromatics are very heat sensitive. But that's not a problem for a lot of Indian spices so it honestly comes down to the texture of the paste that you prefer.
It’s because the blended gets hot at the bearings (pot at the bottom) plus the blades get hot and blades don’t squish the ingredients but cut it so it’s different when working with spices
It's the particle size and the method of grinding. Grinding gives even particle size at nano scale which makes it taste better. While blending is ununiform in size. That's why we use pestle mortar even in labs to get even sized particles
Should have had Barry in for Gadget #2, the masala dabba. Then Ben could have tested him on his spice knowledge... potentially giving him back his spice badge. 😆
Haha, that was my thought too!
And Mike missed out on eating chicken
The absolute excitement from the boys over the roti maker and, previously the dosa maker, is just perfection!
I’m Chinese and we had the daba at home for Chinese spices and seasoning :) ❤
Love from India. Loved this. A trip down memory lane ❤❤
Glad to hear it 😁
The silbatta gives the smoothest masala paste.i grew up seeing my mother and grandmother use this. We put some water to use it more easily. The grains on this has to be redone since they reduce over time. And people make designs, typically fish design when redoing the grains
@@adrita2606 yes. I remember those days. Sil Batta is best for making chutneys as you get a fine grind without having to use too much water. Unlike a mixer.
12:26 Indian aunties would acknowledge the grinding skills there, totally Bahu worthy.
I absolutely love this channel and how inclusive you are!
Every time there's a gadget I REALLY enjoy and would love to have, I die a little inside when the price is revealed. The ONE exception to this is the butter dish which I bought because it was not only brilliant but also because Jamies answer to, "Is it just that good, or are you that old" resonated with me deeply. We are getting THAT old Jamie, and that butter dish was just THAT good.
I have that butter dish because of their video as well, lol.
Can someone link me to the butter dish (product or video) when they get the chance please. I can't find it
nevermind I found it th-cam.com/video/cLhgybvFhlk/w-d-xo.html
@@PrinceOfDarkness2k7 th-cam.com/video/cLhgybvFhlk/w-d-xo.html&ab_channel=SortedFood
@@PrinceOfDarkness2k7chefs and normals review kitchen gadgets S2 E1
th-cam.com/video/cLhgybvFhlk/w-d-xo.htmlsi=7-uB4u2-WjxEfUhg
This is why I watch!! I enjoy seeing 3 grown men get overly excited about a cooking robot. 😂
The Roti Matic: How do you clean it?
You don't. The insides gets moudly and is infested with ants.
Yes please! I love learning about (esp typical) kitchen gadgets from other countries… Slovenian friends were super excited about our Raclette grill which Germans use pretty regularly. Same with fondue which they knew but also did not use to the extent we do. Our American friends love the electric kettle and the garlic press and brought home a „Spätzle“ board (German eggy noodles) . I am fascinated by my Italian Pizelle maker and the boards used for some pasta and Gnocchi and the Takoyaki pan. Or the bamboo steamer which has been a constant companion for the last 25 years
Brilliant! One of the best episodes of Kitchen Gadgets in ages. The sheer joy that that "Goto Robo Roti Rotimatic" brought alone was magical. (And I want one).
waste of money, do not be tempted.
@@aala50184 For the amount of times I eat them & the quantities I do, I'd never splurge that amount for one & I don't have the space. Plus I quite enjoy making them by hand. I did enjoy the video though for the childish glee it gave to watch it - a toy for adult cooks.
i actually have that oven thing, identical (minus the red color and its like 30 years old), but its not marketed as a tandoor, its basically a indoor BBQ (per the local manufacturer) you can also skip the water and you get some wonderful char on the outside.
I expected that they would try without the water… 🤷
I thought I was going crazy! I was like I have that EXACT thing but it's Korean and it's meant for grilling meat!
At actual tandoor heat, the non-stick surface starts to give off toxic, carcinogenic smoke. So it's definitely bad for your health to use it without the water. They should not have made this with the non-stick surface, because too many people will poison their families with it to get the char they want.
I've seen them in thrift stores . Some still in their boxes as indoor BBQs (Canada)
I was thinking the water was an issue and limiting its heat.
The sillbatta, please wash it and make it wet before use. And yes its scientific that making paste with it tastes better because it's draws the juice out of the leaves, greens of seeds instead of a high speed electric chopping that chops it super fine but does not extract the flavours out. Its same as doing Basil pesto in a food processor vs doing in a pestle and mortar.
All looked amazing ! Another great episode !
As an Indian, I've never thought of a spice dabba as a gadget before :) It's a staple in every Indian household.
Edit: I'm enjoying reading the debate in the comments....although its suprisingly gotten a bit 'heated'. My original comment was meant to highlight how ubiquitous masala/spice dabbas are in India, and so we just don't think of them as gadgets. My understanding of a kitchen gadget is something that helps you prepare food, or is actively used in the cooking process- as people have mentioned- peelers or knives. But a dabba is a storage container, so I don't know if that qualifies as a gadget. I was certainly not calling out Sorted, it was just a fun comment, and I its okay to raise questions about assumptions we have.
A kitchen gadget is a piece of equipment with a specialised purpose that you use to cook or prepare food... If it's not a gadget... What is it? 🤷
I think the argument is it felt like a knife or cutting board or pan, just a basic cooking tool
@@DamienMackay would you call a chefs knife a kitchen gadget?
@@DamienMackay okay Damien
@@Marpurrsa a kinfe is a multi use tool. The spice dabba has one specific purpose. I think that's the difference
As someone of Indian descent this is amazing dabba means box. Or container. We all have one in our houses for spices it's a proper memory lock. Like a roast is for an English person
The Masala Dabba houses the spices used for tempering spices.
Basic spices for tempering are mustard seeds, cumin seeds, chilli powder, tumeric powder, whole red chilli, chana dal( not spice but used to give crunch in many tempering)
Usually you wont keep aromatics like whole garam masala. Or powdered garam masala.
Great video! I’m a Euro-American who loves cooking Indian cuisines. I was given a masala dabba a few years ago for Xmas and I absolutely love it. To Jamie’s point, only ground cumin and ground coriander look alike, so I keep the cumin next to the whole seeds. Garam masala, mustard seed, turmeric, and Kashmiri chili powder all look distinctive enough that I don’t worry about identifying them in a hurry.
This is excellent content, you could make it even better with a segment where you go back to a previous gadget that has since seen regular use
Great idea, gadgets we love and use!
@@SortedFood supoon, I recall the review and I see it all the time. Agree seeing prior gadgets in use is fun. Even without danger
I'd love to see the guys go back and try things with guidance from the community on using it differently.
1500 GBP! That's 160k INR. I just checked on Indian Amazon and the Rotimatic is available for less than half that, at 70k INR.
Still WAY too much though. My family would disown me if I got caught with one. 😅
It was developed for overseas market by Indians who lived in Singapore. When it was launched in US like a decade ago? it was $750 and today its selling for a little less than $2K. Some of my friends have it but I don't like the way it makes it. The roti from inside is still sorta wet and gooey (not sure if there is a setting for that to be changed) one of the families has dumped theirs and other one still uses it.
@@mickeysaini403 well it has settings for how thick you want it and how cooked you want it.. these guys went 3 and 2 out of 5 for it and it looked good enough for that size..
It's not made for us here....😂
It also doesn't make sense for the sheer size of the thing. You'd have to have a pretty damn big kitchen or at least a large pantry cupboard to store it in.
When you create a paste like this it taste better because the crushing action releases oils and juices better than blender because in blender it gets cut and not crushed. Also good job on usgin it. Did a great job considering you were using it for the first time.
When you make a dough for roti, you typically want to let it rest for some time (few minutes to a few hours). Otherwise, the finished product tends to be slightly bitter (I'd love to know the chemistry behind that). I think Rotimatic might have had greater success by simplifying the device to accept dough instead of flour. And they could have sold a second gadget to make the dough.
it's a waste of investment
The sil batta is also used at a significant sikh shrine to grind chandan or sandalwood for the purposes of relgous rituals its very old and traditional. Can also have the vibe of a molcajete
Most Hindus have a smaller version at home for that exact reason, to grind sandalwood in to a paste for our poojas.
I have big cabinets, tallboys & fridges dedicated to spice storage, but a masala dabba is a great thing for those spices that you use everyday. I have two, one for Indian food & another for the Levant/Turkish/Moroccan food as they're just so handy. also everytime I open the lid the waft of spices takes me back to my first time in a Mısır Çarşısı/Bazaar.
I'll be stopping in Casablanca on a cruise. Do you think I would be able to find one there? That would make a fabulous souvenir
@@TracyKMainwaring I have seen masala dabbas in Morocco in the souks, but I'm not sure if they are particularly traditional there.
Most often the spice holders in Morocco are either little wooden chests/boxes with lots of small drawers/compartments, ornate metal jars or my favourite for table spices which are tiny little tagine shaped clay (sometimes with metal wire decoration) pots, some of which are two or three pots joined together with a central rod/handle sticking up in the middle. In fact I have one on my desk in front of me at the moment that I use as a pinch pot for chaat masala, Urfa biber/isot pepper & sea salt with seaweed. These little pots are called "Fassi Tagine" after the city of Fez where they originate.
I don't know where you live, but you can usually find masala dabbas in good Indian grocers, kitchen supply shops or on Amazon. Same with the Moroccan spice pots/boxes. Though getting one on your trip will obviously mean more.
Hope that helps & I hope you have a lovely trip there.
There is definitely a difference in flavour between grinding spices in a mortar and pestle and one of the spice mills that just cut them up finely.
"Powered by a 32-bit microprocessor..."
I'm having serious flashbacks to the early 90s with that comment. 🤣
“I think its brilliant, i also will not be getting one “😂
Watching the guys watch the Rotimatic was pure joy!
12:56 It is true that when u use a "silbatta" to prepare pastes because because in a food processor or geinder it just grinds and chops it in a really high speed which make it loose its flavours due to heat.And by using a silbatta its slow so it dosent heat and it preserves the oil from the ingredients and mix it with the paste.❤❤❤
Usually I come out of these gadget reviews wanting one, or maybe two, of the gadgets. It's a first for me to want all of them.
I don't think I've ever seen any of you more excited than you were about the roti maker, and I was right there too - best toy ever!
The Rotimatic!
I had the pleasure of seeing this while it was still being developed 7~8 years ago.
They got me in to make a display stand for it.
Glad they launched successfully!
Meanwhile im wondering how hard/easy it would be to clean.
@@TheNowerianRaven At least cleaning is easier than making roti
If you're okay with making a dough, then you can easily find roti makers that will press, cook and puff the roti for you. Those are usually much cheaper and will take a looot less counter space as well.
I heard a saying from a grandma in my country, that if you 'torture' your spices, they'll taste better.
That's why most still opt for the crushing-and-grinding method (with traditional stone/wooden one, or modern one with stainless) rather than the chopping method with the electric grinder/chopper, as they believe the chopper is not 'torturing enough' for the spices.
This is what Indian household is about, you will find Stone Age and modern tech working in harmony😂
Watching Poker Face yesterday and I had an idea for you....Kush's Koncoctions. It would be nice to see the process to make the Poker Face foods. You could post it afterwards so it won't spoil anything, and I think it would be great to see his madness in full form! Keep up the great work!
Yes, this!!!
Commenting to boost this, this is an excellent idea!!
Love this idea!
#KushsKoncoctions
Yes, please. Anything with Kush in a devilish mood would be welcome.
I'd love it if you guys could do more national gadget vids! Japan springs to mind as a gadget-place but I'm sure there's lots of places that have gadgets you rarely see outside the country
They already did four from Japan, and more famously, some from Italy
"STOP M O U N T I N G THE CHEESE!"
Love the format!
Sil Batta recipe
Chilli and Garlic Chutney (Lal Chutey)
Take some red peppers, garlic, some salt to taste and grind them on it till it becomes a course paste. Add some lemon and enjoy with a paratha, or rice anything you want really
I'd like to see an episode where you bring out ALL the gadgets you've said "yes" to and make meals just using the gadgets. Is there a studio big enough to hold them all?
Do the robotic wok. It looks like cement mixer. I mostly see it being used for stir fry. It rotates and mixes for you so you only have to shove in ingredients inside. You tilt it down and the food slide out into a plate or bowl.
13:03 the thing about tasting the freshness is a fact. Electric blades are fast and tend to get hot.
The heat generated cooks the ingredients thus removing the fresh taste.
These stones on the other hand does not get hot because of the slow pace in which it is used, Thus keeping the fresh taste.
The silbatta or ammi kallu is also called a metate in Mexico. You need to season yours before use I believe. Grong some rice into a fine paste with water and wash it off, now you can use it to grind anything!
I saw the spice dabba here for the first time and was transported some 30 years back in time. I "invented" my own spice dabba for sailing trips. I used a round tin box (Danish butter cookies 😉) and put my spices into film cans (before digital fotos) they closed tightly and the spices were kept fresh. 🙋♀
I used to use one of those multi-cube boxes from a fishing shop. when I went camping.
This Roti machine reminds me of this gadget called a Flatev. for making tortillas. I don't know if that went anywhere after crowdfunding. It was bad because you needed to use pods like for coffee machines. One pod per tortilla. So with this thing, i can see people liking it because you put your own ingredients in!
Really cool.
Need to see that in situ in the production office! "Alexa, print 2 copies of today's script and 3 roti..."
This episode was magnificent. National gadgets are a new must!
That particular tandoor oven is for sale at 4000 rupees (~38 pounds) on Indian Amazon. Alternatives are like 600 rupees (~6 pounds).
edit: Masala dabba is like 5 pounds. Rotimatic is 70000 rupees (~650 pounds). You guys need to head down to your local Indian shops instead of importing them 😂
Well I assume there import tax and shipping fee added on top when you buying it in england lol. Even if its a local indian shop they still import it so the tax is always there. But even at 650 pound its still oof. Maybe when its down to like 300 it be a good deal.
That sounds more like it
My experience was that close to India for Indian products is generally a third the price on the high end for stuff that you would normally pay for in the US or UK. Unless you shop for them on temp or alibaba or on of the discount sites.
Shipping costs, import costs, and VAT still get applied to shit at the local Indian shop. What do you think importing means?
@@RexZShadowi doubt anyone buys that.
Especially since the roti doesn't even look soft & pliable, for the simple fact that like any dough, even plain roti dough requires some proofing time.
Spaff and Ebbers are such an amazing duo! Thanks For this
Spaff? Isn't that some kind of drug?
He is addicting, that's for sure. @@bsvenss2
I find it quite interesting that we have in Mexico exactly the same grinding tool as the sil batta called Metate, is a pre-hispanic grinding tool normally made out of volcanic stone use mainly to make the masa for corn tortillas and moles.
I can totally believe that the paste made with one of those boards is going to taste better than one made with a stick blinder or similar. Think coffee grinding - only the very cheapest machines use a blade because crushing releases more flavour.
My cousin uses the rotimatic every day, multiple times a day to feed her family and in-laws. It is a huge help for her given that she is allergic to wheat! As a daughter-in-law of a desi household, it is a lifesaver
For the Bowry Tandoor, I found something that looked identical on amazon called Wonderchef Gas Oven Tandoor for about 4000 rupees or about 40 pounds
I absolutely loved this video! Then again, I also love Indian cuisine from all regions! This was good fun! I’m happy everyone had a fun time shooting it and eating their creations as well!😊
Your absolute joy when that first Roti came out, warmed my cold stone heart ❤😅, adorable ❤
thanks for sharing, you inspired me to try something new.
The way Mike said Butta is the way we said Bhutta (corn) lol. Good video!
love these chefs, they know their indian cuisine well
About the sil butta or the flat mortar and pestle - there IS a difference in taste not because as ebbers said romance but when you use an electric device to make pastes like Pesto you're cutting the ingredients but with a mortar and pestle or sill butta you're crushing - thats is the hundred dollar difference. You can tell the difference its very real
Yaaasss!!! Lunch date with Sorted per usual! Got my chicken broccoli casserole and a new Sorted video. I’m in Heaven!
Ooooh enjoy 😋
@@SortedFood I wish I could join you boys for lunch. It's 2am in Australia.
My mom worked nights. We'd get up to the smells of spaghetti sauce, or she be having leftovers from the night before ( pre microwave)
Lunch can be any time you want it.
Buon appetito, Australia. ❤
@@dorahale6582 a beautiful idea🥰
Loved this! Was so interesting to get a peek into another culture through gadget staples. Masala dabs seem a great way to organise ready mixes for regional cuisines
One of the differences between using a mortar vs. electric grinder is that the mortar is not heating the spices (true for coffee too).
In Argentina we have something that’s just like the tandoor oven, but we use it to make Asados using the stove. Just like Ben was saying, it’s not the same to grill over charcoal than with something that steams… but it’s a compromise some people with no access to an actual grill would take. We call these “parrigas” (from parrilla,grill and gas… well, gas)
Exactamente lo que estaba pensando!
Well done! The effort and passion are evident.
Great episode!!! I want more!
The Tandoori oven costs about 4000Rs in India(abour 40 pounds)
The Masala Dabba(அஞ்சரை பெட்டி[Anjarai Petti] Which means 5 or more similar spaced room inside a box in Tamil) costs 500Rs(about 5 pounds)
The Ammi kal one is a crude copy of the proper ammi kal we Tamils use, In the ones we use they have larger base with ornamental designs and the pestle is cylindrical but sometimes with the center diameter bit larger than the 2 ends so that you dont have to lift the whole pestle to crush spices you just have to press one side while slightly lifting the other side to crush it and then roll the pestle to mush the spices. They cost around 3000-5000rs for good stone with good ornamental designs(300-500 pounds)
love that the comment section is full less than a minute after the video drops.
Yeah. Makes the "Spot the Asshole" game really easy.
You guys are the Best,! Love this format. This is a very cool variation! Colombia next please 🇨🇴🇨🇴🇨🇴
My grandmother who uses an ammikallu that's been in our family home for atleast 40 years says that the reason chutneys taste better when you use it is because it doesn't produce heat the way an electric blender would, so you get a different flavour profile.
We use both in our home but certain things definitely taste better on the ammikallu in my opinon
I've loved my Masala Dabba for 20 years. Bought it in Dallas, Texas. Took it home to the Hopi native land in Arizona, where I started learning to cook Indian cuisine. I'm still using it. FYI, I love you guys 😋🤩
Wow, this episode was so much fun! I love how excited everyone got watching the robot. Did Ben take the spice dabba home? I hope so.
Sorted have to get a COBB portable BBQ oven to try out. From South Africa originally it's one of the most fuel efficient BBQ's I've ever used. Can use it as an open BBQ or as an oven for whole chickens, roasts, pizzas & has pots & woks for cooking on too. Love mine.
I have three of those masala dabba containers. One for whole seeds, one for ground spices and one for herbs. Bought them from Borough Market's Spice Mountain over the years. When summer is over, I clean them all out and start with fresh herbs and spices for autumn and winter cooking. The smell that comes out when you open the lid warms your very soul. Like Jamie, I have to label those ground spices because some of them look very similar and since you're smelling a mixture of them all at once, you can't smell the individual spice. I use a permanent marker which lasts for the season. I love them!
That robot makes the _cutest_ sounds! Like the most aggressively licking fennec ever, "mlem mlem MLEM MLEMMLEMLEMLEMLEMLEM!!"
I could never in a million years afford one, and that's probably a good thing, because I'd probably weigh a million pounds.
Aah the last one in Bengali is a sheel pata! I so wanna bring one over from back home, just that it weights a tonne! 😂
Love these videos! These gadgets are sometimes off the wall
Off the wall? They are always on the bench, i.e. off the wall.
I don't know about other things but Coriander chutney made on Silbatta tastes really different(in a good way) than the one made in mixer grinder or blender.
Coriander chutney made in a blender tastes a bit bitter but if it's made on Silbatta, it tastes really good. Atleast not bitter.
The excitement level was off the charts.Thank you.
17:26! VICTORY! infinite naan supply now sorted team?!
There's humongous amounts of Indian breads, flat and otherwise.
And they are not all called naan.
It's akin to calling all Occidental breads, Donuts.
@@NishithThakkar Mmm...donuts.
Do you know what the word infinite means?