You should do a stone soup episode. Basically tell everyone at Sorted to bring an ingredient from home, don't tell them why or let them plan with others. Then have the main team create a singular dish using every ingredient. Only spices, herbs, etc that someone brings can be used. No pantry or staple ingredients. The only exception is water.
I like Ben's goodies for someone just setting up a kitchen. Kush's are great but too basic for a novice kitchen. The only thing I would add to Ben's items is either a measuring jug or a set of measuring spoons. I've been married 56 years and have even more kit that I've added over the years, there's always something new on the shelves😂
I'm not sure Ben realizes how helpful his buy is. If you're starting your first apartment, or have a child move out into their first own home, this is incredibly helpful. A first starter kit kind of thing that isn't the most expensive, nor the cheapest, but decent and many items are multi-purpose. Amazing!!
But then compare the space requirements for each as well. I'm sure most newly starting cooks would be afraid to spend a lot of money on a singular item but when you live in a small flat in a city and have 1 hob and a microwave you don't actually have the space for a knife block, 4 pots and pans, 3 spoons, tongs, multiple strainers plus a mini chopper. (You also probably wouldn't have space for an automatic knife sharpener either but its the approach that matters). The idea that you can cook a wide variety of solid dishes with the right sort of pan and a good knife that you can take keep in good form for a long time is really valuable.
@GCOSBenbow their target audience is the world not London. Most people don't have single bedroom flats. Ben's buys are just better for the average person going out on their own, Push chose a situational approach.
@@benf6822 I'd argue most of their target audience do live or are soon to live in single bedroom flats. It might not be the case for the average american but for the rest of the world? Either way agree to disagree.
I think Ebber's approach is correct 99% of the time. While yes, a good knife and pan are great, a home cook is going to eventually run into problems with things they want to make but either can't do or can't do it easily. If you're starting out cooking, getting more usable equipment is going to help a lot more by making cooking less stressful than trying to juggle cooking with only one pan or not having the utensils that would make things easier.
I heavily disagree. As a very-amateur home cook, I'd rather have good quality fundamentals that can do MOST things and make cooking a little easier/more enjoyable.
yes, the only thing Ben is missing is a dedicated knife sharpener the ones built into these blocks are normally quite bad. There are knife sharpeners that do a similar thing as the one Kush got, just manually and they cost about 50 pounds. Since the cheaper knifes are often a bit softer, that would be a worthwhile (next) investment I think.
@@kunimitsune177See, I think Kush went too far in the minimalist direction. Not being able to boil noodles and make a sauce at the same time is a fail time wise, not to mention lacking a sheet pan. I agree that fundamentals are good, but also if you want to blend something like a tomato soup, you kind of can’t without massive hassle.
@@kunimitsune177 The thing is that you don't need to spend 150 pound on an electric knife sharpener and even though it is a very high quality pan, you can get pan sets from reputable companies that will do 98% of the same stuff and will easily last a decade probably more if they are stainless steel or cast iron. The knife is an area where everyone should get one that they like the feel of. But you can get knifes that are also used in Professional kitchens from 30 pounds upward and if you keep them sharp even with a less expensive sharpener they will do pretty everything Kushes knife can do. The issue with Kushes setup is, that you simply can not do most things with just one pan, or at least not stress free. With bens setup you can easily prepare anything from easy weekday meals to holiday dinners.
I think at the very least Kush's setup needs a second cooking vessel. I'd argue it's pretty common to want two things running at the same time so just having the one pan feels like a bit of a pain. If it was me I'd have gotten some variety of small scale rice cooker. Those things are invaluable!
This makes me think we need a series of what you need in your kitchen if: - you’re newly-weds - you’re feeding a large family (7+ people) - you like to host dinner parties - and more!
Absolutely. I make a lot of flat breads but have mobility, vision and dexterity challenges. My partner loves to cook and is a foodie but struggles with standing for long periods due to chronic pain. It would be lovely to know what not to waste our funds on when looking at cooking equipment that's specifically geared towards accessibility.
The two approaches are what you'd do at different stages of your cooking career. Starting out then do what Ben did and get 'mediocre' everything, then when it's time to upgrade you go Kush's route as you know what you use the most and how you use it. Both are valid, it just depends on where in life you are.
I challenge you to do a side by side sourdough test using your expensive Dutch Oven vs an improvised cloche using a cheap stainless steel mixing bowl inverted over a baking sheet, preheating optional. My tests showed there is no difference for a fraction of the cost, no heavy pan to handle, minimal risk of burning yourself, easy to store. For steam, mist the top of the loaf and inside of the bowl.
Yep, I am basically doing both of them! I have a lot of medicore stuff from my student days, and only replace stuff with stuff that lasts for life, have made 3 big upgrades, a stainless steel saute pan, knife (+whetstone) and a spice grinder. The saute pan has been incredible, cooks small dishes extremely quick because of big surface areas and gets pretty close to wok levels of performance when frying and can cook massive curries/stews. 95% of the time I only need a saucepan for rice and pasta or a small non stick to fry some toppings or a side dish. (sometimes I can even get away with cooking the sides in one side of the pan while I pile the rest in the other side of the pan to keep warm, moving that side of the hob slightly.) although I will say a pull through knife sharpener and quite cheap knives are easier to use and get 90% of the way as an expensive knife with whetstone sharpening
By "career" are you assuming everyone buying posh boys recommendations are professional? I thought he was recommending sensible equipment that will last a significant period for the home cook
For the word 'career' maybe use the word 'journey' or whatever, to indicate whereabouts you are as a 'normal' Are you just starting out with your first flat/house and a kitchen and want to kit it out or are you ten years later, know mostly what you are doing and the time has come to replace stuff. Kush has looked at it from the view as a professional user (he even says, this is what I use), whereas Ben is from the perspective or a normal home cook.
There's no reason for a home cook to spend that much on a knife and no one should buy one of those sharpening machines. Just get two quality water stones.
i see an increasing number of comments saying the same thing, but i must also add my two cents in and say that mike is such a great host, emcee, moderator, whatever you want to call it. it's obvious in the pub podcasts too. he's engaging, clearly shows the interviewee that he's listening, and sometimes asks the kinds of questions i'd never have thought to ask myself but would like the answers to in hindsight. he's just excellent. and here is the obligatory ebbers and kush are excellent also, as always
my biggest hack at uni is to use my knockoff micro plane to strain things like pasta, just hold against the pan and tip the water out. saves washing up and is so easy
Not a bad hack. But I eat so much pasta my mother once gifted me a super easy to clean strainer that I can just put on pots and it's made from stainless steel instead of the (I think it was) silicone one that was once featured here. It was actually a christmas present and I was absolutely thrilled about it. Matter of fact just used it 5 minutes ago :D
I can't think of any good jokey way to say this, so I'll be sincere: it truly is cool as hell to watch two professionals make food in such an artful way, and understanding why they use the tools they do is just great. Keep on, dudes.
About 20 years ago, when I moved into my first apartment and started with nothing, IKEA used to sell these basic kitchen sets for about $100 or so that had everything to get you started. It had 2 knives, a couple pots + a pan, basic kitchen utensils (which I still have) like spoons, a ladle, peeler, colander. I still have some of these still while I’ve replaced many over the years with higher quality. But to get you started, I thought the kit was brilliant.
I bought one of those sets with plates, cups, serving bowls, cutlery and drinking glasses about 25 years ago. The cutlery (some of it plastic) has long been in the trash. But those glasses are absolutely undestroyable. Once I accidentally dropped one of the water glasses on the tile floor and it was still completely intact.
I bought one of those sets about 10 years ago when I got divorced and moved into a rental on my own. Most are still going strong. Maybe not the best quality equipment, but when you have to buy everything from scratch they are brilliant. I also got a mini chopper and stick blender. I have only just replaced that because I dropped the stick blender part and cracked the plastic...
I bought one of those about thirty five years ago, I have a couple of the sideplates and a couple of bowls left, everything else has been passed on or broken over the years. Oh except the wooden spoons that I think came with it, I still have those.
I would love to see you guys get together with (probably a couple of, with differing access needs!) disabled foodies to explore gadgets and techniques that disabled people use to make cooking more accessible to them - you've been pretty amazing at recognising in the kitchen gadgets when a gadget might be good for disabled cooks so it would be awesome to see that explored further! As a disabled watcher I'd love to see it and I'm sure I could get some ideas, but also for your able-bodied followers it might be helpful for them to see *why* certain products exist and understand how they're used!
I love this idea. Although able bodied myself, my hand strength and eyesight are diminishing as I age, but not my appetite! I'm sure there are many things I use I take for granted and would find a more inclusive version of this assignment (and just more inclusive cooking segments) very interesting
Absolutely LOVE the chef segments! Kush- you show off, I love you. Ben, your practicality - I love you. For people who live in small spaces and need to watch everything, this is an excellent lesson in what to have for what you want to accomplish
I believe you did this idea YEARS ago, but I'd like to see the chefs be given 500 pounds each (or an appropriate amount) to stock a durable goods pantry with the basics they believe every home cook should have on hand at all times. I'm talking down-and-dirty basics...flour, sugar, salt, spices, rice, tinned goods, oils...whatever is shelf-stable that they think should always be available. I'm especially interested in dried herbs and spices. I know fresh is best, but, especially for single people, fresh is not always the most cost-efficient or waste-proof choice. Thanks. ❤
Would this be for a month, six months? When I first started I found spice mixes were my friend. Italian spice mix, curry, Chinese 5 spice. Have to have thyme.
The idea of Kush having cut half his fingers wanting to have the best knife on the first day of class is oddly wholesome XD Humble beginnings? Nerves? Makes me feel better about my own occasional cut. Even Kush started from somewhere!
Every chef has cut themselves at least once! Most likely severe enough to need stitches, but you just bandage it up, toss on a finger condom, and finish service! I'm assuming...🙄
Kush' choice is what you buy if you allready have a fully stocked kitchen and you love cooking and want to take some things next level . Ben's choice is if you're starting from scratch. Both really nice choices! Only thing I would change is a wetstone for charpening my knives.
@@ArmadilloGodzilla If equipment doesnt impact how much skill translates to outcome, then why do competitive sports regulate equipment in the name of fair play? The only possibility is that equipment quality does influence the impact of skill
CHOPSTICKS! they're amazing cooking utensils, they replace a whisk, fork or tongs and work better than any of them, they're great for stirring or flipping things on a pan, and the precission you get with them is amazing
YES! Since being in college I use them for almost ANYTHING! I genuinely only have chopsticks and my tresured black flat spatula to cook with. It's enough. (Also a wooden spoon that I use on ocasion, but rarely) The only downside to the chopsticks is that you have to be able to use them lmao. But after some practice, you're golden!
Yes!!! I had a "eureka" moment about 5 years ago, and ended up getting standard and extra long versions of chopsticks that have replaced many of the common kitchen utensils I had been using up to that time. And they're great for fishing out the last bits of olives, anchovies, pickles, etc., out of jars!
I live in Asia, use chopsticks every day and no, they do not replace a quality set of tongs at all. They do not replace a quality whisk and they do not replace a fork for things you need a fork for. They can do a mediocre job at all three, but they are not a replacement at all.
@@jamesbyrd3740 There are plenty of indicators(not all needed mind you), like forged, distal taper, sandwiched metal, full tang, rivets, handle material, listed metal, known makers, the bevel, and others. I have found Henckels, Wusthof, Sabatier, Dexter Russel,and known names like Kitchenaid, Wolfgang Puck, and others that worked out because they cost me 2 to 4 bucks and I put an edge on them and they held just fine. Quality isn't Top Notch gear, Quality just means it can hold up to years of use and can be maintained to be serviceable. When you learn the basics, it is easy enough to spot.
Thank goodness Ebbers was involved with this! He's definitely a chef but understands us budget sensitive normals trying to do our best with what we've got and gives us some good ideas for what we can buy or save up to buy and still afford food!
I want to see student budget, and a size constraint. Has to fit in 1 cupboard because that's all you usually get in student digs, and cost the equivalent to a week of student earnings, so 16 hours on part time, so call it £160
You could probably fit a good amount of what Ben bought in a single cupboard. You just would need to get creative (and it obviously depends on the cupboard being a decent size)
I'd love to see a video that's not a 'competition' but rather like "The 10 best things you didn't know you needed in your kitchen". To discuss the best things to take you from good home cook to the best cook among your friend group. For example, Kush mentioned in a video that he threw out all the cutting boards when he came on board. And explained why you should only use wooden chopping boards. Those tid bits are excellent!
Puts me in mind of my best charity shop purchase- a "Gourmet Standard (TM)" large oval roasting pan with rack, 18/10 stainless steel with triple clad copper bases on both pan and cover, which can also be used as a pan. Spotted it in the shop workers cart as she was bringing it out to the shelves for sale. Had been looking for a decent used turkey roaster for a couple of years, bought it for 15 USD (about 12 pounds!) I only use it a couple times per year, but absolutely love that pan!
I was a single mum for a long time on a very tight budget, but I love to cook. I still have amazing cookware I picked up at garage sales and charity stores - I was especially lucky to find a great cast iron fry pan and cast iron casserole dishes, like a cheaper version of Le Creuset, from a garage sale. But there were a few things that were so worth splurging on when I had the chance, or requesting as gifts. A large saucepan/pot - like a stockpot. Never saw larger pots in the op shops. Good quality knives - they make such a difference. A really large chopping board. And a microplane - got one as a gift a few years ago, still use it almost every day!
@@fionaclaphamhoward5876I, too, was a single mum. My Daughter, as a much more successful adult, was a bit disgusted by my knife drawer so, at her first convenience, gifted me my very first GOOD chef's knifes, and insisted I get rid of my large collection of crap knives. She then followed by gifting a very good bread knife (first time I used it I sliced off the tip of my finger, but not much- it healed) and she was totally right! Good knives are underrated. Also, inherited my mum's favorite microplane, and it's worth its weight in gold!
Both were great, but got to give this to Ebbers. Just great all around stuff that is super useful. After getting his stuff, and saving for a few months, i would 1000% get the sharpener and honer Kush got. These videos are even more important than I think Sorted realizes with the inflation going on. Thanks for these tips! Wonderful video.
I would love to see a similar video but starting from already having a basic kitchen. Like you have pans, knives and other basic things. What odd things would chefs buy to supplement a basic kitchen.
Two things that I would really miss if they weren't in my kitchen are a pestle & mortar and a mandolin. I really like how you both went for completely different approaches.
Bowls! There's something to be said for a set of nesting bowls, be they metal or ceramic. ESPECIALLY if you bake a lot. Also, a 50 pound/dollar challenge for those on a shoestring budget could be... educational.
For £50 you couldn’t buy a set of anything. It would be a knife, a board, and a crap pan, all of which would be poor to the point of them probably not wanting to recommend it
Absolutely! Especially since the all-around cook may need to beat eggs or make a simple batter or even marinate a protein for certain recipes. A simple, nested set with a the large bowl big enough for cookie/biscuit dough, and the small big enough to beat 3-5 eggs for a quiche or omelette would be definitely valuable in that set.
@@fabe61 theyre creative, i made it work and had a setup of an okay knife set that i still use, 2 pans, some stirring stuff and 2 boards, a colander and a grater for that price! It would be interesting to see their takes on it and to see if they would recommend some of the items they got!
I live in Hawaii, so one thing that's missing is a rice cooker. I know Ben is of the mindset that you can make it in a pot, but having a good quality rice cooker is so nice. These days InstaPots do that too, so you'll also get the pressure cooker and slow cooker as well.
One of the best kitchen things I've ever bought is a plain stainless poaching pan + lid I found in a charity shop for £3. I don't poach all that often, so I took out the frame and cups and just use it as a frying/casserole pan. And it is so, _so_ much better than any coated pan I've ever used. Plain metal pans own.
Bought a 4 piece pan set from All Clad on SUPER sale. Love them. I also have most all other kitchen gadgets: Air fryer, Sous Vide, pressure cooker, toaster oven and a vacuum sealer. However, I am single and hate washing up so they don't get used that often.
How about a twist on the unplanned pick the ingredients challenge by adding a can to each round? Whoever goes first gets to pick from either a known ingredient or a canned (or hidden one. Say written on a card). Give them time based on what they picked, say 5 minutes per known ingredient and 10 per hidden ingredient.
Ben’s haul is fairly close to what I started my kitchen with when I moved out on my own, but mine is a bit more oven/baking focused. A 2-cup pyrex measuring cup, 2 mixing bowls, a set of measuring spoons, and an 8x8” glass cake pan are necessities for my kitchen setup. However, my absolute favorite item in my one person kitchen is the little 1 qt Corningware casserole dish that I got for $5 at an antique store, so I highly recommend checking out thrift stores/antique malls for vintage cookware if you’re building up a kitchen, it can be quite a bit cheaper while being higher quality!
I love these videos cuz Ben and Kush have such different styles of cooking. Would love to see if any of our favorite Sorted guest chefs would like to add to it... Maybe asking Poppy or James? Also loving the events reveal for the next Live...
I so appreciate that Ebbers buy was very helpful for thinking about what you really need for normal cooking. Such a useful list of items! I'm just not chef-y enough for Kush... :)
One of the best purchases I made myself for my kitchen was a plastic microwaveable tub, and two silicone headed tongs. I have dexterity issues so the tub is perfect for making scrambled egg in the microwave. It's lightweight and I can hold it to beat eggs and mix my ingredients. The tongs believe or not I got originally to use with the toaster. I've always had issues getting my toast or pancakes out of my toaster but my silicone headed tongs make it really easy. I got them from asda and love them. This was a great video showcasing what to get on a certain budget whilst still tailoring to personal preferences.
Love the video. Maybe there are some tools and tool-hacks in professional kitchens that home cooks like me could use? One thing I experienced myself: I've bought kitchen towels from consumer shops and they were abysmal. Then I ordered a bunch from a kitchen and hotel staffer -- so much better in quality while still reasonably priced. There have to be more things like that -- items that are proven in professional kitchens time and time again that are maybe better bought of professional shops.
Thrift stores an garage sales can sometimes be a good resource for kitchenware. Some of that older stuff is better quality anyway than you can get without paying an arm and a leg for.
Some brands have a lifetime warranty so if you pick up a Cutco knife at a garage sale they will honor that warrenty and make it like brand new or send you a new one (I hate Cutco as a mlm but they are good knives)
Great Vid!!, Loved the 2 MASSIVELY DIFFERENT approaches both had, both equally valid. Kush centered on the essential, the things you cannot live without, with his perspective of "Buy once and it shall last your whole life", allowing for not having to "upgrade" but just having to buy more equipment as you need it or are able to put more money into your kitchen essentials. Ben on the other hand centered on having every thing that is needed, with a perspective of "Is better to have it and not needing it, to needing it and not having it", allowing to "upgrade" as equipment break or a better version of something is needed, or even allowing, maybe, to buy more equipment later with Kush´s approach from then on. What an amazing video as always, I love to see how these two think and their approach to cocking, send love to the team as well.😁 (sorry for massive text)
I bought a micro-plane (which I thought was just a zester) because of this channel and sidekick. It has been used in almost every meal since.... Absolutely essential!!
I loved this. And I loved the idea that there is no wrong answer. How you do you is ... up to you. I'm a bumble-through type and I love my well-worn, comfortable and humble tools. But it's also nice to see a pro use high-end tools with fresh ingredients to come up with something delicious (even if I'm actually Team Ben because I need more tools -- even at a modest price -- to do a raft of things). Thanks guys!
One point about straight sided saute pans is that you gain a lot more cooking surface. For example, a 10 inch straight side saute pan has about 45% more cooking surface than a 10 inch frying pan! If you're starting off with limited storage and cooking space, straight side saute pans should definitely be considered.
They also cook differently because less steam escapes. They are a different tool. Ebbers is right though, most of the time a flared side is better - I’d only get a straight sided pan if I already had a standard frying pan.
Ebbers was using tongs towards the end of the video although he did not mention buying any and i did not spot them when they showed the equipment purchased.
I find it entertaining that both of them have a microplane, but neither have a box grater or something of that sort. Maybe I just eat a lot of cheese, but I use mine constantly.
I am with Ben on this one, especially the steamer. It's a king of leftovers and vegetables. Stale bread, pizza, sausage, any type of cooked meat, few moments in a steamer makes them taste just like fresh.
A big missing item for me: a food mill! You reviewed one as a strange gadget a month or so ago - but I use it all the time - to puree fruit, make hummus (really!), make sure anything that resembles a tomato has been pulverised beyond recognition so my husband will eat it. Can’t live without it. And, I was happy to see “my” knife sharpener on this episode! I learn from all of you all the time - thanks guys!
I really like Ben’s haul. I would have added a silicone spatula and tongs (think he had them maybe?), a knock off microplane large grater, 2 cheap and cheerful mixing bowls (small and large) and a deep oven dish. How are they going to make lasagnes or brownies or tray bakes without? Optional extras: a wok with lid instead of the bamboo steamer and a cake pan as I like to bake.
Useally I don't like drop an other TH-cam's channel but. There's a channel called America's test kitchen. Where they not only show you incredible recipes but cooking equipment that a home cook would like to use.
When I moved out of my parents' home, I got myself a chef's knife, a cheap chopping block, one cheap non stick pan, and a set of three cast iron saucepan and pots second hand (for 30 Euros all three, I was very lucky). Then I quickly realised I needed a can opener and a sieve. This was about 15 years ago. This year I finally got a proper wine opener. I drink wine regularly, but somehow I've been okay opening it with a screw, screwdriver, and a pair of tongs 😂😂😂 I got a pasta machine about 5 years ago, way before I got that wine opener.
Good points on both sides. I could not live with one pan. One of the things you missed was a large hole grater. I use mine for cheese and to grate onion into slaw and meatloaf/meatballs. Grate tomatoes, onion, chilies, carrots into other dishes. They cook in faster and it's easier on my wrists. HB eggs for egg salad. Veggies for green and pasta salads. I have a flat one that fits over bowls and pans.
I would love to see a 2nd part to this, how the chefs would upgrade their selections over time. I have a basic setup in my kitchen and would love to know what other tools and gadgets would be useful to get.
I also find these super useful in my kitchen: 1. pressure cooker (doubles up as a large saucepan) 2. universal frying pan lid (saves energy and space) 3. safety can opener (no sharp edges and can be resealed)
I do think it would have been slightly more interesting to have surprised them with a specific dish to cook so that they couldn't prep towards it and they'd be forced to adapt their equipment to stuff that they maybe aren't prepared for. I think that would have given a huge advantage to Ebbers whose spend I think was a lot more realistic. It feels like Kush spent his money without considering the realistic expectation that you might only have those things to cook with for several weeks before you can afford to add to the collection, and I 98% doubt his guess at being able to cook 98% of what he makes with what he has in front of him. But Ebbers could absolutely cook pretty much anything with his set. And I say all this as a die hard Kush fanboy.
This was the video I most enjoyed this year, thank you guys! Two professionals doing what they do best. I bought a set of wooden spoons 53 years ago and am still using two of them; nothing beats a wooden spoon. I’ve tried plastic, silicon and stainless steel but keep coming back to the wooden ones. I bought a large size some years ago for making jams and apple sauce, and that one isn’t used for savoury dishes. Same with cutting boards - wood or bamboo.
CHALLENGE FOR SORTED FOOD: Can you do some meal planning videos that will help people with ADHD or similar conditions? The recipes need to easy to follow and fast. You can collab with TH-camr How To ADHD.
15:34 as normal I really like the almost 90 degree edges of a large pan. Great for hamburger meals, sauces (when you want a lot of sauce), . . . also works for pancakes and French Toast like a griddle.
Great video! I used to cook for a living. A sharp knife is an absolute must!! When I did my last job interview for production cooking at a deli, the one thing I asked at the job interview was, "Will I have time to sharpen my knife before work each day?" I'm not fond of the sharpener that Kush choice. You can find an efficient sharpener for much less. I was fond of the pan with the high sides he chose. What a thing of beauty! For me an immersion blender is a must. Also, I love the cutting board that Ben chose. It would be so hard for me to start over with my kitchen tools. I'm sure I could get rid of 1/2 of what I have but I have so many essentials that I feel are irreplaceable! I did love this video. Game me a lot to think about!
I did the same as Ben when shopping after I finally had my kitchen set into my tiny house, bought a block set, and I pretty much only use the Chef's Knife and the serrated knife, maybe once a year the paring knife. My pans are mid range, plenty of trays, and then just piece out what I missed as I go along or replace the mid range every blue moon. As for the budget, maybe a podcast where you talk about the LOW BUDGET options you can do, then have Ben and Kush (even throw in Slater) team up to show what their dream kit is, maybe another podcast just talking about it/
Yup it's MAC professional series gyuto with dimples. I have one petty knife from MAC and it's an absolute joy to use, will be buying another one soon, the SK-65 santoku, from what I've read it's a legend
I am happy to see a wooden spoon! My great grandmother Melissa taught me how to make the best fudge. And she said to always use a wooden spoon to mix; it would set up better! Something about metal/plastic spoon with your heavy pan, wouldn't let the fudge set up properly. She was right ❤. My spoon finally gave out after 25 years; so I tried a rubber spatula... disastrous. Too soft and taste was off. I couldn't find a replacement like the one I was given by my grandma Hilda; they were too shallow or not strong enough. But my best friend found one for me! And I've used it for the past 15 years!
Would Kush recommend the knife sharpener he's got in this video over whetstones? I find I can never get the angle right on my stones, but worried a machine like that would mess up my good knives
Yes. It is a good sharpener for knives under 100$ it scratches your blade and takes off a lot of material, but it will restore your knife from completely blunt to razor sharp. Also throw away your "Honing Steel" they dont work on stainless steel knives.
Ben always has a great overall picture of what a normal, homecook person needs as a good start, I suggest adding to that a set of mixing bowls. Kush's choices can be used later on, when you know what pan you use the most, what kind of recipes you like and keep doing week to week, etc. Both coices are valid, they just apply to a different time and skill in someone's lives. I think it could have been a better challenge to make them use their equipment in the same recipe, to challenge how complete were their sets and how will they adapt if they don't have something specific, that could have been be extremely helpful for anyone having the same problem at home :)
Great video. I certainly haven't spent near 500 on whats in my kitchen but what i do have is super useful. .4 slot toaster .panini press (great for sandwiches, cooking burgers and sausages) .frying pan .3 sauce pans .Big pasta pan .crock pot .blender .3 baking trays .a proper loaf tin with a lid for baking bread .2 cheese graters .a mandolin sort of thing .2 colanders .knives .spatulas .2 wooden spoons .rolling pin .whisk
14:00 "The feeling of wood is just always gonna be better." If anyone else have said it, nobody would have thought twice about it. But because it's Ben, you can't help but feel this is a Benuendo.
I like his approach as well, instead of buying a cheap 10 piece set of mostly space wasting knives and a bunch of other things, just build up a collection of things you'll also enjoy using and keep. You'll learn what you need this way. Like his focus isn't on getting 8 spatulas.
I think I'd prefer this video without the cooking and instead going through the individual purchases and reasoning behind them, both in terms of what things they went for and why what specific item over similiar products. It would have been quite interesting..
Pasta maker. You had the Smart Pasta Maker on the channel years ago, and I bought it. It has elevated my pasta-making to such a hight, that I can't see myself anymore. Over the years of watching you guys and girls, I've developed my cooking at home. I use most of the things in this video, and I really love cooking now. For the first time in my life :)
Could do a follow up Chef v Chef with the stipulation that they have to make a specific dish with specific ingredients (within reason), but they can only use the things they have bought in this episode and/or the £100 one. It would be cool to see a more real-world showcase of both the kits they bought and their thinking around limited equipment.
Given another mention of the time that the guys spent at University together, it would be amazing to see the channel give some love for the food scene here in Birmingham. Its absolutely flying with almost anything you could ever want available, from Michelin to street food!
As an Aussie who lived in Birmingham for a while, I was prepared to be horrified by the food - but it was great. Your supermarkets are also a million times better than ours, even though I was taken aback by how much fresh food is imported to the UK.
The 1000 v 10 challenge sounds good. It could have a better theme with can a chefs skill matter the more $$$ you give them. Like the Budget v Unlimited but one single dish, no real time frame, and see how both Chefs use the Budget they are given. Could be a good showcase of Chef Skills and Cheats
Three silicone items I use all the time: a round pot cover/trivet/spoon rest/jar opener thing, tongs with the business end made of silicone, and a double-ended large/small scraper.
I'm actually with Kush on the idea that; when cooking for yourself, you only need 1 good pan. I like a big, heavy, and deep cast iron pan with a handle that is separate from the pan itself so it doesn't get hot.
I really like this kind of video the most honestly. Chefs giving tips and explaining why and how they use things and seeing it in action. I became alone fairly recently and found myself having to buy a lot of new stuff for the kitchen (amongst other things) and this video would've been really good to have a few months ago. It helped me now too, but some things are too late now. I would love to see more deep dive tutorials too, like how to sharpen a knife using that kind of knife sharpener or a sharpening stone (I have one, but no real idea of how to actually use it).
Rice cooker, that is escential. I know it's a one purpose item, (mine has a few extra functions I don't use) but I can't imagine not having a rice cooker, I make rice daily!
getting a mini rice cooker has changed my life - growing up I ate rice almost every meal but when I moved out, the volume the rice cooker needed to work was just too much. Now I have a rice cooker that can do as little as a quarter cup of rice and I'm back to being able to eat my favourite grain with every meal I want
I think that depends on how much rice you eat. I know some households where rice is eaten maybe 5 times a year and not much more. A rice cooker would be a waste overall in those situations.
you can actually use a rice cooker for more than just rice, a lot of the time they will come with a steamer basket so you can steam all kinds of things like vegetables, dumplings, even eggs. it's also very good at making things like chilli, beans, lentils that kind of thing! you can also make one-pot meals, or just add things like vegetables or mushrooms on top of your plain rice and it'll steam and release juices to flavour the plain rice underneath!
they did 2 videos now of common kitchen equipment, i want a video with them finding the most obscure equipment they can and cook a dish that is somehow a fusion of thatever specialized items they have (for example the wooden saurkraut thing)
Not a chef, but a knife enthusiast here: I NEED to weigh in on what Kush mentioned about sharpening knives. If you have a serious kitchen knife (like quality German or Swedish steel but especially Japanese steel- you generally don't wanna go anywhere NEAR those pull through sharpeners. They eat away at your knife MUCH faster than a whetstone would. But if you DO use one, DON'T directly use it on food after you're done, clean off any bits of metal that might still be on the blade with a cloth- that'll otherwise end up in your food! I adore Kush but this was straight up not great advice... Rest of the video was brilliant as always!
Knife/blade enthusiast here too. If you invest in good knives its worth while learning how to properly sharpen & maintain them - its a whole separate kitchen skill. Though maybe one that most home cooks forego? I actually enjoy sitting at my bench or kitchen table sharpening them up as an act in itself. 🔪
Fellow knife nerd here. Kushes "advice" was downright inexcusable. A Heirloom quality Japanese knife though an electric grinder and then RUINING the feshly polished blade with a cheap Honing steel!?!?! Makes me sick to may somach! He should know better!
As a person who lives alone I found one of my best cooking investments was getting a donabe. I use my small donabe all the time for soups and stews and even cooking ramen. It keeps heat beautifully and also saves me washing up because it’s also a serving dish. I use my bigger donabe all the time to make rice. It has a double lid so it works even better than a rice cooker and it’s also great for slow cooked stews and things if I am making a bigger batch. I also use it for hotpot because it keeps the heat in.
Kush no! Pull through sharpeners are the worst thing you can do to a knife let a lone an expensive one. Honing also isn't needed after sharpening it just realins the edge inbetween sharpens, the stropping finishes the edge and removes any burr. ::(((((
So his electric one is actually ok! It uses diamond discs and actually emulates stone sharpening... But i would never use it on any knife worth more than 75$ this particular thing scratches all along the blade, ruining the looks.
You should do a stone soup episode. Basically tell everyone at Sorted to bring an ingredient from home, don't tell them why or let them plan with others. Then have the main team create a singular dish using every ingredient. Only spices, herbs, etc that someone brings can be used. No pantry or staple ingredients. The only exception is water.
Ouch! At least allow Salt, Pepper and Oil. 😆
That sounds like a great video!
You would need to allow salt, pepper, oil as basics because no one would think to bring those. but this would make a great episode.
Even better, make it a Pass it On with the Chefs (plus Barry), and then do it again with the Normals (plus Barry) 😅😅
I like Ben's goodies for someone just setting up a kitchen. Kush's are great but too basic for a novice kitchen. The only thing I would add to Ben's items is either a measuring jug or a set of measuring spoons. I've been married 56 years and have even more kit that I've added over the years, there's always something new on the shelves😂
I'm not sure Ben realizes how helpful his buy is. If you're starting your first apartment, or have a child move out into their first own home, this is incredibly helpful. A first starter kit kind of thing that isn't the most expensive, nor the cheapest, but decent and many items are multi-purpose. Amazing!!
But then compare the space requirements for each as well.
I'm sure most newly starting cooks would be afraid to spend a lot of money on a singular item but when you live in a small flat in a city and have 1 hob and a microwave you don't actually have the space for a knife block, 4 pots and pans, 3 spoons, tongs, multiple strainers plus a mini chopper. (You also probably wouldn't have space for an automatic knife sharpener either but its the approach that matters). The idea that you can cook a wide variety of solid dishes with the right sort of pan and a good knife that you can take keep in good form for a long time is really valuable.
@@GCOSBenbowif you have that big of a space constraint you don't spend 300 bucks on a knife sharpener + knife
@@toxicgood9687 You haven't seen London flats much I guess 😂
@GCOSBenbow their target audience is the world not London. Most people don't have single bedroom flats. Ben's buys are just better for the average person going out on their own, Push chose a situational approach.
@@benf6822 I'd argue most of their target audience do live or are soon to live in single bedroom flats. It might not be the case for the average american but for the rest of the world? Either way agree to disagree.
I think Ebber's approach is correct 99% of the time. While yes, a good knife and pan are great, a home cook is going to eventually run into problems with things they want to make but either can't do or can't do it easily. If you're starting out cooking, getting more usable equipment is going to help a lot more by making cooking less stressful than trying to juggle cooking with only one pan or not having the utensils that would make things easier.
I heavily disagree. As a very-amateur home cook, I'd rather have good quality fundamentals that can do MOST things and make cooking a little easier/more enjoyable.
yes, the only thing Ben is missing is a dedicated knife sharpener the ones built into these blocks are normally quite bad. There are knife sharpeners that do a similar thing as the one Kush got, just manually and they cost about 50 pounds. Since the cheaper knifes are often a bit softer, that would be a worthwhile (next) investment I think.
@@kunimitsune177See, I think Kush went too far in the minimalist direction. Not being able to boil noodles and make a sauce at the same time is a fail time wise, not to mention lacking a sheet pan. I agree that fundamentals are good, but also if you want to blend something like a tomato soup, you kind of can’t without massive hassle.
@@kunimitsune177 The thing is that you don't need to spend 150 pound on an electric knife sharpener and even though it is a very high quality pan, you can get pan sets from reputable companies that will do 98% of the same stuff and will easily last a decade probably more if they are stainless steel or cast iron. The knife is an area where everyone should get one that they like the feel of. But you can get knifes that are also used in Professional kitchens from 30 pounds upward and if you keep them sharp even with a less expensive sharpener they will do pretty everything Kushes knife can do.
The issue with Kushes setup is, that you simply can not do most things with just one pan, or at least not stress free. With bens setup you can easily prepare anything from easy weekday meals to holiday dinners.
I think at the very least Kush's setup needs a second cooking vessel. I'd argue it's pretty common to want two things running at the same time so just having the one pan feels like a bit of a pain. If it was me I'd have gotten some variety of small scale rice cooker. Those things are invaluable!
This makes me think we need a series of what you need in your kitchen if:
- you’re newly-weds
- you’re feeding a large family (7+ people)
- you like to host dinner parties
- and more!
you’re feeding a large family (7+ people)... ahh for Catholics
And gadgets for older people. My Dad is in his late 80s loves cooking but struggles with accessibility and handling gadgets
a weeb would get waifu equipment obviously
such a good idea!
Absolutely. I make a lot of flat breads but have mobility, vision and dexterity challenges. My partner loves to cook and is a foodie but struggles with standing for long periods due to chronic pain. It would be lovely to know what not to waste our funds on when looking at cooking equipment that's specifically geared towards accessibility.
The two approaches are what you'd do at different stages of your cooking career. Starting out then do what Ben did and get 'mediocre' everything, then when it's time to upgrade you go Kush's route as you know what you use the most and how you use it.
Both are valid, it just depends on where in life you are.
I challenge you to do a side by side sourdough test using your expensive Dutch Oven vs an improvised cloche using a cheap stainless steel mixing bowl inverted over a baking sheet, preheating optional. My tests showed there is no difference for a fraction of the cost, no heavy pan to handle, minimal risk of burning yourself, easy to store. For steam, mist the top of the loaf and inside of the bowl.
Yep, I am basically doing both of them! I have a lot of medicore stuff from my student days, and only replace stuff with stuff that lasts for life, have made 3 big upgrades, a stainless steel saute pan, knife (+whetstone) and a spice grinder. The saute pan has been incredible, cooks small dishes extremely quick because of big surface areas and gets pretty close to wok levels of performance when frying and can cook massive curries/stews. 95% of the time I only need a saucepan for rice and pasta or a small non stick to fry some toppings or a side dish. (sometimes I can even get away with cooking the sides in one side of the pan while I pile the rest in the other side of the pan to keep warm, moving that side of the hob slightly.) although I will say a pull through knife sharpener and quite cheap knives are easier to use and get 90% of the way as an expensive knife with whetstone sharpening
By "career" are you assuming everyone buying posh boys recommendations are professional? I thought he was recommending sensible equipment that will last a significant period for the home cook
For the word 'career' maybe use the word 'journey' or whatever, to indicate whereabouts you are as a 'normal' Are you just starting out with your first flat/house and a kitchen and want to kit it out or are you ten years later, know mostly what you are doing and the time has come to replace stuff.
Kush has looked at it from the view as a professional user (he even says, this is what I use), whereas Ben is from the perspective or a normal home cook.
There's no reason for a home cook to spend that much on a knife and no one should buy one of those sharpening machines. Just get two quality water stones.
i see an increasing number of comments saying the same thing, but i must also add my two cents in and say that mike is such a great host, emcee, moderator, whatever you want to call it. it's obvious in the pub podcasts too. he's engaging, clearly shows the interviewee that he's listening, and sometimes asks the kinds of questions i'd never have thought to ask myself but would like the answers to in hindsight. he's just excellent.
and here is the obligatory ebbers and kush are excellent also, as always
I agree! Yay for Mike! ❤
I agree! Mike is such an all-in-one! I also love his taste in music!
my biggest hack at uni is to use my knockoff micro plane to strain things like pasta, just hold against the pan and tip the water out. saves washing up and is so easy
That’s really clever
Your comment just changed my life in a small but notable way. I'm totally going to start doing this!
Not a bad hack. But I eat so much pasta my mother once gifted me a super easy to clean strainer that I can just put on pots and it's made from stainless steel instead of the (I think it was) silicone one that was once featured here. It was actually a christmas present and I was absolutely thrilled about it. Matter of fact just used it 5 minutes ago :D
I just hold the lid, with a small crack to allow the water out.
Omg omg!! I just starting doing this last weak it's soo smart!
I can't think of any good jokey way to say this, so I'll be sincere: it truly is cool as hell to watch two professionals make food in such an artful way, and understanding why they use the tools they do is just great. Keep on, dudes.
Right!? For me, it's so relaxing and satisfying to watch. Kind of like the old school food network, like David Rosengarten and Sara Moulton.
About 20 years ago, when I moved into my first apartment and started with nothing, IKEA used to sell these basic kitchen sets for about $100 or so that had everything to get you started. It had 2 knives, a couple pots + a pan, basic kitchen utensils (which I still have) like spoons, a ladle, peeler, colander. I still have some of these still while I’ve replaced many over the years with higher quality. But to get you started, I thought the kit was brilliant.
I was at IKEA recently, they still have those! 70 Euros it was, I think.
I bought one of those sets with plates, cups, serving bowls, cutlery and drinking glasses about 25 years ago. The cutlery (some of it plastic) has long been in the trash. But those glasses are absolutely undestroyable. Once I accidentally dropped one of the water glasses on the tile floor and it was still completely intact.
I bought one of those sets about 10 years ago when I got divorced and moved into a rental on my own. Most are still going strong. Maybe not the best quality equipment, but when you have to buy everything from scratch they are brilliant. I also got a mini chopper and stick blender. I have only just replaced that because I dropped the stick blender part and cracked the plastic...
I also bought one of these at Uni and also a wok with a lid. One of my pans and my wok are still going 30 years later!
I bought one of those about thirty five years ago, I have a couple of the sideplates and a couple of bowls left, everything else has been passed on or broken over the years. Oh except the wooden spoons that I think came with it, I still have those.
I would love to see you guys get together with (probably a couple of, with differing access needs!) disabled foodies to explore gadgets and techniques that disabled people use to make cooking more accessible to them - you've been pretty amazing at recognising in the kitchen gadgets when a gadget might be good for disabled cooks so it would be awesome to see that explored further! As a disabled watcher I'd love to see it and I'm sure I could get some ideas, but also for your able-bodied followers it might be helpful for them to see *why* certain products exist and understand how they're used!
I love this idea! As a disabled foodie I hate that can't cook like I used to.
I love this idea. Although able bodied myself, my hand strength and eyesight are diminishing as I age, but not my appetite! I'm sure there are many things I use I take for granted and would find a more inclusive version of this assignment (and just more inclusive cooking segments) very interesting
I love this so much
Absolutely LOVE the chef segments! Kush- you show off, I love you. Ben, your practicality - I love you. For people who live in small spaces and need to watch everything, this is an excellent lesson in what to have for what you want to accomplish
I believe you did this idea YEARS ago, but I'd like to see the chefs be given 500 pounds each (or an appropriate amount) to stock a durable goods pantry with the basics they believe every home cook should have on hand at all times. I'm talking down-and-dirty basics...flour, sugar, salt, spices, rice, tinned goods, oils...whatever is shelf-stable that they think should always be available. I'm especially interested in dried herbs and spices. I know fresh is best, but, especially for single people, fresh is not always the most cost-efficient or waste-proof choice. Thanks. ❤
Would this be for a month, six months? When I first started I found spice mixes were my friend. Italian spice mix, curry, Chinese 5 spice. Have to have thyme.
Flour isn't as shelf stable as many would think 😔
The idea of Kush having cut half his fingers wanting to have the best knife on the first day of class is oddly wholesome XD Humble beginnings? Nerves? Makes me feel better about my own occasional cut. Even Kush started from somewhere!
Its very on brand
A sharp knife is a lot safer than a dull knife
Every chef has cut themselves at least once! Most likely severe enough to need stitches, but you just bandage it up, toss on a finger condom, and finish service! I'm assuming...🙄
Kush' choice is what you buy if you allready have a fully stocked kitchen and you love cooking and want to take some things next level . Ben's choice is if you're starting from scratch. Both really nice choices! Only thing I would change is a wetstone for charpening my knives.
Next equipment version could be £100 for chef and £1000 for normal. To see if the equipment makes a difference to skill.
Then they switch gear like Epicurious or something.
Of course it doesn't affect skill.
@@ArmadilloGodzilla If equipment doesnt impact how much skill translates to outcome, then why do competitive sports regulate equipment in the name of fair play?
The only possibility is that equipment quality does influence the impact of skill
CHOPSTICKS! they're amazing cooking utensils, they replace a whisk, fork or tongs and work better than any of them, they're great for stirring or flipping things on a pan, and the precission you get with them is amazing
YES! Since being in college I use them for almost ANYTHING! I genuinely only have chopsticks and my tresured black flat spatula to cook with. It's enough. (Also a wooden spoon that I use on ocasion, but rarely)
The only downside to the chopsticks is that you have to be able to use them lmao. But after some practice, you're golden!
Yes!!! I had a "eureka" moment about 5 years ago, and ended up getting standard and extra long versions of chopsticks that have replaced many of the common kitchen utensils I had been using up to that time. And they're great for fishing out the last bits of olives, anchovies, pickles, etc., out of jars!
They do not replace tongs, that’s an exaggeration. They can in some cases, but tongs can be used on larger things that chopsticks can’t be.
I live in Asia, use chopsticks every day and no, they do not replace a quality set of tongs at all. They do not replace a quality whisk and they do not replace a fork for things you need a fork for. They can do a mediocre job at all three, but they are not a replacement at all.
I only use chopsticks now for eating leafy type salads. Much easier than trying to stab or scooping with a fork.
Massive fan of the £100 version of this, thanks for bringing it back with more budget!
Get all of this at a thrift store over a few months. Yes, even quality knives. Maybe not the top notch brands, but something that will work.
THATS WHY I THOUGHT I HAD SEEN THIS VIDEO BEFORE 😭😭😭I was like istg this is a repost
@@seancoyote how would you even know what a quality knife is?
@@jamesbyrd3740 There are plenty of indicators(not all needed mind you), like forged, distal taper, sandwiched metal, full tang, rivets, handle material, listed metal, known makers, the bevel, and others. I have found Henckels, Wusthof, Sabatier, Dexter Russel,and known names like Kitchenaid, Wolfgang Puck, and others that worked out because they cost me 2 to 4 bucks and I put an edge on them and they held just fine. Quality isn't Top Notch gear, Quality just means it can hold up to years of use and can be maintained to be serviceable. When you learn the basics, it is easy enough to spot.
Thank goodness Ebbers was involved with this! He's definitely a chef but understands us budget sensitive normals trying to do our best with what we've got and gives us some good ideas for what we can buy or save up to buy and still afford food!
I want to see student budget, and a size constraint. Has to fit in 1 cupboard because that's all you usually get in student digs, and cost the equivalent to a week of student earnings, so 16 hours on part time, so call it £160
Ooh, especially if they have to cram their ingredients into that budget too...
They already have a £100 episode. Lots of thrifting in that episode I appreciated!
You could probably fit a good amount of what Ben bought in a single cupboard. You just would need to get creative (and it obviously depends on the cupboard being a decent size)
I'd love to see a video that's not a 'competition' but rather like "The 10 best things you didn't know you needed in your kitchen". To discuss the best things to take you from good home cook to the best cook among your friend group. For example, Kush mentioned in a video that he threw out all the cutting boards when he came on board. And explained why you should only use wooden chopping boards. Those tid bits are excellent!
Charity shop haul would be interesting to see
They did that, one of the other videos they did Ben got a few things from the charity shop
Puts me in mind of my best charity shop purchase- a "Gourmet Standard (TM)" large oval roasting pan with rack, 18/10 stainless steel with triple clad copper bases on both pan and cover, which can also be used as a pan. Spotted it in the shop workers cart as she was bringing it out to the shelves for sale. Had been looking for a decent used turkey roaster for a couple of years, bought it for 15 USD (about 12 pounds!) I only use it a couple times per year, but absolutely love that pan!
I was a single mum for a long time on a very tight budget, but I love to cook. I still have amazing cookware I picked up at garage sales and charity stores - I was especially lucky to find a great cast iron fry pan and cast iron casserole dishes, like a cheaper version of Le Creuset, from a garage sale. But there were a few things that were so worth splurging on when I had the chance, or requesting as gifts. A large saucepan/pot - like a stockpot. Never saw larger pots in the op shops. Good quality knives - they make such a difference. A really large chopping board. And a microplane - got one as a gift a few years ago, still use it almost every day!
@@fionaclaphamhoward5876I, too, was a single mum. My Daughter, as a much more successful adult, was a bit disgusted by my knife drawer so, at her first convenience, gifted me my very first GOOD chef's knifes, and insisted I get rid of my large collection of crap knives. She then followed by gifting a very good bread knife (first time I used it I sliced off the tip of my finger, but not much- it healed) and she was totally right! Good knives are underrated.
Also, inherited my mum's favorite microplane, and it's worth its weight in gold!
Both were great, but got to give this to Ebbers. Just great all around stuff that is super useful. After getting his stuff, and saving for a few months, i would 1000% get the sharpener and honer Kush got. These videos are even more important than I think Sorted realizes with the inflation going on. Thanks for these tips! Wonderful video.
I would love to see a similar video but starting from already having a basic kitchen. Like you have pans, knives and other basic things. What odd things would chefs buy to supplement a basic kitchen.
Two things that I would really miss if they weren't in my kitchen are a pestle & mortar and a mandolin. I really like how you both went for completely different approaches.
Bowls! There's something to be said for a set of nesting bowls, be they metal or ceramic. ESPECIALLY if you bake a lot. Also, a 50 pound/dollar challenge for those on a shoestring budget could be... educational.
They did a £100 pound video last year
For £50 you couldn’t buy a set of anything. It would be a knife, a board, and a crap pan, all of which would be poor to the point of them probably not wanting to recommend it
@@fabe61 so go to the 2nd hand stores and buy some stuff?
Absolutely! Especially since the all-around cook may need to beat eggs or make a simple batter or even marinate a protein for certain recipes. A simple, nested set with a the large bowl big enough for cookie/biscuit dough, and the small big enough to beat 3-5 eggs for a quiche or omelette would be definitely valuable in that set.
@@fabe61 theyre creative, i made it work and had a setup of an okay knife set that i still use, 2 pans, some stirring stuff and 2 boards, a colander and a grater for that price! It would be interesting to see their takes on it and to see if they would recommend some of the items they got!
I live in Hawaii, so one thing that's missing is a rice cooker. I know Ben is of the mindset that you can make it in a pot, but having a good quality rice cooker is so nice. These days InstaPots do that too, so you'll also get the pressure cooker and slow cooker as well.
A link to the actual items would be so handy and helpful
Ben definitely went to ProCook. Sauce, I used to work there and recognise half his stuff
That would be so nice
yea I am really interested in Bens board. it looks to be End Grain but for 40 pounds?
One of the best kitchen things I've ever bought is a plain stainless poaching pan + lid I found in a charity shop for £3.
I don't poach all that often, so I took out the frame and cups and just use it as a frying/casserole pan. And it is so, _so_ much better than any coated pan I've ever used.
Plain metal pans own.
Would love to see barry and jaime brought in and have to make a meal with only ben/kush's equipment
Bought a 4 piece pan set from All Clad on SUPER sale. Love them. I also have most all other kitchen gadgets: Air fryer, Sous Vide, pressure cooker, toaster oven and a vacuum sealer. However, I am single and hate washing up so they don't get used that often.
How about a twist on the unplanned pick the ingredients challenge by adding a can to each round? Whoever goes first gets to pick from either a known ingredient or a canned (or hidden one. Say written on a card). Give them time based on what they picked, say 5 minutes per known ingredient and 10 per hidden ingredient.
Add something halfway through, lol
Ben’s haul is fairly close to what I started my kitchen with when I moved out on my own, but mine is a bit more oven/baking focused. A 2-cup pyrex measuring cup, 2 mixing bowls, a set of measuring spoons, and an 8x8” glass cake pan are necessities for my kitchen setup. However, my absolute favorite item in my one person kitchen is the little 1 qt Corningware casserole dish that I got for $5 at an antique store, so I highly recommend checking out thrift stores/antique malls for vintage cookware if you’re building up a kitchen, it can be quite a bit cheaper while being higher quality!
I love these videos cuz Ben and Kush have such different styles of cooking. Would love to see if any of our favorite Sorted guest chefs would like to add to it... Maybe asking Poppy or James?
Also loving the events reveal for the next Live...
I so appreciate that Ebbers buy was very helpful for thinking about what you really need for normal cooking. Such a useful list of items! I'm just not chef-y enough for Kush... :)
One of the best purchases I made myself for my kitchen was a plastic microwaveable tub, and two silicone headed tongs. I have dexterity issues so the tub is perfect for making scrambled egg in the microwave. It's lightweight and I can hold it to beat eggs and mix my ingredients. The tongs believe or not I got originally to use with the toaster. I've always had issues getting my toast or pancakes out of my toaster but my silicone headed tongs make it really easy. I got them from asda and love them.
This was a great video showcasing what to get on a certain budget whilst still tailoring to personal preferences.
pancakes???
Love the video. Maybe there are some tools and tool-hacks in professional kitchens that home cooks like me could use?
One thing I experienced myself: I've bought kitchen towels from consumer shops and they were abysmal. Then I ordered a bunch from a kitchen and hotel staffer -- so much better in quality while still reasonably priced. There have to be more things like that -- items that are proven in professional kitchens time and time again that are maybe better bought of professional shops.
You’re such a lovely bunch of lads. I’ve been following you since day one.
This is perhaps the most food centric video I have ever seen. This is something I struggled with when I moved out of my parent’s house many years ago.
I love that Ben's choices are basically an ad for Sidekick, while Kush's are an ad for knives.
haha! I noticed that too!
I would say Ben is giving more direct information to their viewers. It is one of the reasons this channel is so successful.
@@ThereseDavis-t4k which is great. And it makes Kush a great counter to Bens helpfulness by saying exactly what he's thinking of it.
Thrift stores an garage sales can sometimes be a good resource for kitchenware. Some of that older stuff is better quality anyway than you can get without paying an arm and a leg for.
Some brands have a lifetime warranty so if you pick up a Cutco knife at a garage sale they will honor that warrenty and make it like brand new or send you a new one (I hate Cutco as a mlm but they are good knives)
First stop, charity shops. I got one of those deep 30cm stainless pans Kush has for a tenner 👍 50 quid new.
Great Vid!!, Loved the 2 MASSIVELY DIFFERENT approaches both had, both equally valid. Kush centered on the essential, the things you cannot live without, with his perspective of "Buy once and it shall last your whole life", allowing for not having to "upgrade" but just having to buy more equipment as you need it or are able to put more money into your kitchen essentials. Ben on the other hand centered on having every thing that is needed, with a perspective of "Is better to have it and not needing it, to needing it and not having it", allowing to "upgrade" as equipment break or a better version of something is needed, or even allowing, maybe, to buy more equipment later with Kush´s approach from then on. What an amazing video as always, I love to see how these two think and their approach to cocking, send love to the team as well.😁 (sorry for massive text)
I love the vibe and friendship between Kush and Ben !
I bought a micro-plane (which I thought was just a zester) because of this channel and sidekick. It has been used in almost every meal since.... Absolutely essential!!
Personally a reliable thermometer is a necessity. And I like the broadness of Ben's purchases. Kush is amazing, but I think I need what Ben bought.
I loved this.
And I loved the idea that there is no wrong answer.
How you do you is ... up to you.
I'm a bumble-through type and I love my well-worn, comfortable and humble tools. But it's also nice to see a pro use high-end tools with fresh ingredients to come up with something delicious (even if I'm actually Team Ben because I need more tools -- even at a modest price -- to do a raft of things). Thanks guys!
One point about straight sided saute pans is that you gain a lot more cooking surface. For example, a 10 inch straight side saute pan has about 45% more cooking surface than a 10 inch frying pan! If you're starting off with limited storage and cooking space, straight side saute pans should definitely be considered.
They also cook differently because less steam escapes. They are a different tool. Ebbers is right though, most of the time a flared side is better - I’d only get a straight sided pan if I already had a standard frying pan.
Tongs!!! I definitely say they are a must. A good pair too. Sturdy, stainless, with a strong hinge.
Ebbers was using tongs towards the end of the video although he did not mention buying any and i did not spot them when they showed the equipment purchased.
I find it entertaining that both of them have a microplane, but neither have a box grater or something of that sort. Maybe I just eat a lot of cheese, but I use mine constantly.
I am with Ben on this one, especially the steamer. It's a king of leftovers and vegetables. Stale bread, pizza, sausage, any type of cooked meat, few moments in a steamer makes them taste just like fresh.
The wooden spoons/spatulas also give you an improvised temp gauge to know when your oil is hot enough to fry.
And they don't scratch a good pan!!
A big missing item for me: a food mill! You reviewed one as a strange gadget a month or so ago - but I use it all the time - to puree fruit, make hummus (really!), make sure anything that resembles a tomato has been pulverised beyond recognition so my husband will eat it. Can’t live without it. And, I was happy to see “my” knife sharpener on this episode! I learn from all of you all the time - thanks guys!
How about a roulette style where the chefs have a budget to spin for a specific kitchen gear
I really like Ben’s haul. I would have added a silicone spatula and tongs (think he had them maybe?), a knock off microplane large grater, 2 cheap and cheerful mixing bowls (small and large) and a deep oven dish. How are they going to make lasagnes or brownies or tray bakes without? Optional extras: a wok with lid instead of the bamboo steamer and a cake pan as I like to bake.
Kush is really putting a fine point on not looking at the work while cutting. 🤣
I think ebbers is perfect for starting out and kush is perfect for upgrading as you go.
Useally I don't like drop an other TH-cam's channel but. There's a channel called America's test kitchen. Where they not only show you incredible recipes but cooking equipment that a home cook would like to use.
When I moved out of my parents' home, I got myself a chef's knife, a cheap chopping block, one cheap non stick pan, and a set of three cast iron saucepan and pots second hand (for 30 Euros all three, I was very lucky). Then I quickly realised I needed a can opener and a sieve. This was about 15 years ago. This year I finally got a proper wine opener. I drink wine regularly, but somehow I've been okay opening it with a screw, screwdriver, and a pair of tongs 😂😂😂 I got a pasta machine about 5 years ago, way before I got that wine opener.
Glad to hear about the Hexclad feedback. I was one of the people asking how they are after such a long time. Thx Ben :D
Good points on both sides. I could not live with one pan. One of the things you missed was a large hole grater. I use mine for cheese and to grate onion into slaw and meatloaf/meatballs. Grate tomatoes, onion, chilies, carrots into other dishes. They cook in faster and it's easier on my wrists. HB eggs for egg salad. Veggies for green and pasta salads. I have a flat one that fits over bowls and pans.
I would love to see a 2nd part to this, how the chefs would upgrade their selections over time.
I have a basic setup in my kitchen and would love to know what other tools and gadgets would be useful to get.
I also find these super useful in my kitchen:
1. pressure cooker (doubles up as a large saucepan)
2. universal frying pan lid (saves energy and space)
3. safety can opener (no sharp edges and can be resealed)
I do think it would have been slightly more interesting to have surprised them with a specific dish to cook so that they couldn't prep towards it and they'd be forced to adapt their equipment to stuff that they maybe aren't prepared for. I think that would have given a huge advantage to Ebbers whose spend I think was a lot more realistic. It feels like Kush spent his money without considering the realistic expectation that you might only have those things to cook with for several weeks before you can afford to add to the collection, and I 98% doubt his guess at being able to cook 98% of what he makes with what he has in front of him. But Ebbers could absolutely cook pretty much anything with his set. And I say all this as a die hard Kush fanboy.
This was the video I most enjoyed this year, thank you guys! Two professionals doing what they do best. I bought a set of wooden spoons 53 years ago and am still using two of them; nothing beats a wooden spoon. I’ve tried plastic, silicon and stainless steel but keep coming back to the wooden ones. I bought a large size some years ago for making jams and apple sauce, and that one isn’t used for savoury dishes. Same with cutting boards - wood or bamboo.
CHALLENGE FOR SORTED FOOD: Can you do some meal planning videos that will help people with ADHD or similar conditions? The recipes need to easy to follow and fast. You can collab with TH-camr How To ADHD.
15:34 as normal I really like the almost 90 degree edges of a large pan. Great for hamburger meals, sauces (when you want a lot of sauce), . . . also works for pancakes and French Toast like a griddle.
Great video! I used to cook for a living. A sharp knife is an absolute must!! When I did my last job interview for production cooking at a deli, the one thing I asked at the job interview was, "Will I have time to sharpen my knife before work each day?" I'm not fond of the sharpener that Kush choice. You can find an efficient sharpener for much less. I was fond of the pan with the high sides he chose. What a thing of beauty! For me an immersion blender is a must. Also, I love the cutting board that Ben chose. It would be so hard for me to start over with my kitchen tools. I'm sure I could get rid of 1/2 of what I have but I have so many essentials that I feel are irreplaceable! I did love this video. Game me a lot to think about!
I did the same as Ben when shopping after I finally had my kitchen set into my tiny house, bought a block set, and I pretty much only use the Chef's Knife and the serrated knife, maybe once a year the paring knife. My pans are mid range, plenty of trays, and then just piece out what I missed as I go along or replace the mid range every blue moon.
As for the budget, maybe a podcast where you talk about the LOW BUDGET options you can do, then have Ben and Kush (even throw in Slater) team up to show what their dream kit is, maybe another podcast just talking about it/
whats the knife that kush bought? it'd be great if there could be lists of all the stuff in the video description....
+1
hell yeah I need that knife sharpener!
Its the MAC mth-80 they featured it in a episode for christmas foodie gifts
Yup it's MAC professional series gyuto with dimples. I have one petty knife from MAC and it's an absolute joy to use, will be buying another one soon, the SK-65 santoku, from what I've read it's a legend
I am happy to see a wooden spoon! My great grandmother Melissa taught me how to make the best fudge. And she said to always use a wooden spoon to mix; it would set up better! Something about metal/plastic spoon with your heavy pan, wouldn't let the fudge set up properly. She was right ❤. My spoon finally gave out after 25 years; so I tried a rubber spatula... disastrous. Too soft and taste was off. I couldn't find a replacement like the one I was given by my grandma Hilda; they were too shallow or not strong enough. But my best friend found one for me! And I've used it for the past 15 years!
Would Kush recommend the knife sharpener he's got in this video over whetstones? I find I can never get the angle right on my stones, but worried a machine like that would mess up my good knives
I think he would as even 3 stones would have been cheaper ... I too am rubbish with sharpening so I'd love more details on that thing!
Bought one on clearance, and it works but scratches (swirls) up the sides of the knife. Would rather have a fine diamond stone for the price.
@jambone0908 you can get a wedge that will keep the angle consistent on a whetstone.
Yes. It is a good sharpener for knives under 100$ it scratches your blade and takes off a lot of material, but it will restore your knife from completely blunt to razor sharp.
Also throw away your "Honing Steel" they dont work on stainless steel knives.
Ben always has a great overall picture of what a normal, homecook person needs as a good start, I suggest adding to that a set of mixing bowls. Kush's choices can be used later on, when you know what pan you use the most, what kind of recipes you like and keep doing week to week, etc. Both coices are valid, they just apply to a different time and skill in someone's lives. I think it could have been a better challenge to make them use their equipment in the same recipe, to challenge how complete were their sets and how will they adapt if they don't have something specific, that could have been be extremely helpful for anyone having the same problem at home :)
My Asian soul says that no kitchen is complete without a wok and a wok spatula. But that just reflects the kind of things I gravitate towards cooking.
A chopper and good chopping board, too.
Great video.
I certainly haven't spent near 500 on whats in my kitchen but what i do have is super useful.
.4 slot toaster
.panini press (great for sandwiches, cooking burgers and sausages)
.frying pan
.3 sauce pans
.Big pasta pan
.crock pot
.blender
.3 baking trays
.a proper loaf tin with a lid for baking bread
.2 cheese graters
.a mandolin sort of thing
.2 colanders
.knives
.spatulas
.2 wooden spoons
.rolling pin
.whisk
That other 2% of Kush stuff, is the blender.
14:00 "The feeling of wood is just always gonna be better."
If anyone else have said it, nobody would have thought twice about it. But because it's Ben, you can't help but feel this is a Benuendo.
I can’t wait for the £5,000 episode
They'll just buy a wheel of cheese 😉
As a person who lives in a small apartment that is just me I love Kush’s approach of good knife and board with one quality pan.
I like his approach as well, instead of buying a cheap 10 piece set of mostly space wasting knives and a bunch of other things, just build up a collection of things you'll also enjoy using and keep. You'll learn what you need this way. Like his focus isn't on getting 8 spatulas.
I think I'd prefer this video without the cooking and instead going through the individual purchases and reasoning behind them, both in terms of what things they went for and why what specific item over similiar products. It would have been quite interesting..
Tongs I use these for everything! From grabbing food to flip to serving to even mixing and flipping marinated chicken
The microplane comments makes me want to see an episode where they try to differentiate which has had the name brand/high quality tool used.
Pasta maker. You had the Smart Pasta Maker on the channel years ago, and I bought it. It has elevated my pasta-making to such a hight, that I can't see myself anymore.
Over the years of watching you guys and girls, I've developed my cooking at home. I use most of the things in this video, and I really love cooking now. For the first time in my life :)
Sundays are always great with the SORTED team! You guys always make My day 😊😊😊😊
Could do a follow up Chef v Chef with the stipulation that they have to make a specific dish with specific ingredients (within reason), but they can only use the things they have bought in this episode and/or the £100 one.
It would be cool to see a more real-world showcase of both the kits they bought and their thinking around limited equipment.
Ebbers: I’m doing a one pot meal (proceeds to put 3 pots on the stove). Kush: I’m making pasta and sauce (proceeds to use the only pot he has). 😅
Given another mention of the time that the guys spent at University together, it would be amazing to see the channel give some love for the food scene here in Birmingham. Its absolutely flying with almost anything you could ever want available, from Michelin to street food!
As an Aussie who lived in Birmingham for a while, I was prepared to be horrified by the food - but it was great. Your supermarkets are also a million times better than ours, even though I was taken aback by how much fresh food is imported to the UK.
I have to say, having kush on the channel, as regularly as he's been, has made this channel 10 times better
The 1000 v 10 challenge sounds good. It could have a better theme with can a chefs skill matter the more $$$ you give them. Like the Budget v Unlimited but one single dish, no real time frame, and see how both Chefs use the Budget they are given. Could be a good showcase of Chef Skills and Cheats
Love the feast of content you have given us guys! Specially yesterday's poker face marathon! You're the Best ❤❤❤
Three silicone items I use all the time: a round pot cover/trivet/spoon rest/jar opener thing, tongs with the business end made of silicone, and a double-ended large/small scraper.
I'm actually with Kush on the idea that; when cooking for yourself, you only need 1 good pan. I like a big, heavy, and deep cast iron pan with a handle that is separate from the pan itself so it doesn't get hot.
I really like this kind of video the most honestly. Chefs giving tips and explaining why and how they use things and seeing it in action. I became alone fairly recently and found myself having to buy a lot of new stuff for the kitchen (amongst other things) and this video would've been really good to have a few months ago. It helped me now too, but some things are too late now.
I would love to see more deep dive tutorials too, like how to sharpen a knife using that kind of knife sharpener or a sharpening stone (I have one, but no real idea of how to actually use it).
Rice cooker, that is escential. I know it's a one purpose item, (mine has a few extra functions I don't use) but I can't imagine not having a rice cooker, I make rice daily!
Especially on TH-cam or you risk that the leg get removed from the chair
getting a mini rice cooker has changed my life - growing up I ate rice almost every meal but when I moved out, the volume the rice cooker needed to work was just too much. Now I have a rice cooker that can do as little as a quarter cup of rice and I'm back to being able to eat my favourite grain with every meal I want
I think that depends on how much rice you eat. I know some households where rice is eaten maybe 5 times a year and not much more. A rice cooker would be a waste overall in those situations.
you can actually use a rice cooker for more than just rice, a lot of the time they will come with a steamer basket so you can steam all kinds of things like vegetables, dumplings, even eggs. it's also very good at making things like chilli, beans, lentils that kind of thing! you can also make one-pot meals, or just add things like vegetables or mushrooms on top of your plain rice and it'll steam and release juices to flavour the plain rice underneath!
they did 2 videos now of common kitchen equipment, i want a video with them finding the most obscure equipment they can and cook a dish that is somehow a fusion of thatever specialized items they have (for example the wooden saurkraut thing)
Not a chef, but a knife enthusiast here: I NEED to weigh in on what Kush mentioned about sharpening knives.
If you have a serious kitchen knife (like quality German or Swedish steel but especially Japanese steel- you generally don't wanna go anywhere NEAR those pull through sharpeners. They eat away at your knife MUCH faster than a whetstone would.
But if you DO use one, DON'T directly use it on food after you're done, clean off any bits of metal that might still be on the blade with a cloth- that'll otherwise end up in your food!
I adore Kush but this was straight up not great advice... Rest of the video was brilliant as always!
Was about to say the exactly the same thing, never put quality steel trough a electric sharpener
Yeah it seems off, also isn’t the point of honing to straighten a bur, so if it was truly already stropped this wouldn’t help at all…
Knife/blade enthusiast here too. If you invest in good knives its worth while learning how to properly sharpen & maintain them - its a whole separate kitchen skill. Though maybe one that most home cooks forego? I actually enjoy sitting at my bench or kitchen table sharpening them up as an act in itself. 🔪
Fellow knife nerd here. Kushes "advice" was downright inexcusable. A Heirloom quality Japanese knife though an electric grinder and then RUINING the feshly polished blade with a cheap Honing steel!?!?! Makes me sick to may somach!
He should know better!
As a person who lives alone I found one of my best cooking investments was getting a donabe.
I use my small donabe all the time for soups and stews and even cooking ramen. It keeps heat beautifully and also saves me washing up because it’s also a serving dish.
I use my bigger donabe all the time to make rice. It has a double lid so it works even better than a rice cooker and it’s also great for slow cooked stews and things if I am making a bigger batch. I also use it for hotpot because it keeps the heat in.
"Mike can I talk about my holes" 😭
Loved that. I totally understand Kush's approach but I think for all rounder home cooks, Ben was pretty spot on.
Kush went with Ben's approach on the last one, but I guess he assumed if you're dropping 500 on kitchen gear you're probably not a standard home cook!
Kush no! Pull through sharpeners are the worst thing you can do to a knife let a lone an expensive one. Honing also isn't needed after sharpening it just realins the edge inbetween sharpens, the stropping finishes the edge and removes any burr. ::(((((
So his electric one is actually ok! It uses diamond discs and actually emulates stone sharpening... But i would never use it on any knife worth more than 75$ this particular thing scratches all along the blade, ruining the looks.
I love watching the chefs cook, just so interesting the way they operate in a kitchen