As someone whos worked in a kitchen... That slicer does more than just tomatoes ^_- You slice everything that either needs slicing OR dicing first with it. Then from that prep you portion out what needs dicing. (tomato, potato, onions. ect) Effectively you remove as many of the knives from the process as possible.
Used to use the tomato slicer at McDonald’s, both in the U.K. and Australia, so it is used in restaurants. The blades are lethal, especially when they start to buckle and go blunt.
I"d bet that if they made the slicer with the same kind of vibrating function as the peeler, it would lessen the effort needed, and keep the blades sharp longer
@@jaspercandoit Nah, Millennials are Generation Y, since it's the generation after Gen X. Gen Z are currently teens/early 20s. Some of us Millennials are pushing 40.
The tomato slicer gave me flashbacks to working at Subway during college - I can't imagine how many tomatoes I put through one of those. You guys mention it as one of the attributes, but I think the emphasis should definitely be on the "unskilled" aspect; it allowed employees to cut tomatoes extremely quickly (in large quantities), with little training, all while remaining relatively safe. When you're dealing with high school aged individuals, anything which involves less knife usage is a plus! I'd be interested in seeing what you think of the hand-cranked vegetable slicer that we used as well!
At the same time, it definitely looks more dangerous in normal operation than a mandolin. Which would be a fair comparison. And the fact that it will be abused in minimum wage junk food places like Subways and McDonalds means it will not have the blades replaced or sharpened before it becomes a work place hazard.
Fast food is also a good example of an industrial kitchen. Your normal restaurant doesn't have that kind of throughput. But fast food is way more busy.
As someone with arthritis, my fingers tend to freeze and cramp after peeling hard things like butternut. The electric peeler would be great, maybe they need to redirect their marketing
That tomato slicer was one of my favourite things about working at Subway. Works way better on firmer tomatoes (if they're too soft they explode and hit you), and works better if you punch it through rather than softly pushing it.
@@pattheplanter almost certainly yeah. Amusingly I was asked to avoid "broken" tomatoes on several occasions. People don't want those ones even though the broken ones are way tastier because they were too ripe for the tomato slammer.
@@stuurhuis69 In my experience, what happens is it splits right at the top and shoots a load of seeds in your face. It's pretty funny because you do all your prep at the start of the day then you have to work with tomato seeds all over your shirt.
Worked in a high volune kitchen and let me tell you, using the tomato slicer to slice onions before using the dicer to dice them is a huge time saver. The dicer also works wonders on bell peppers if you cut them properly first. Like two cooks can make GALLONS of diced peppers and onions in less than an hour. And dont even get me started on how fast the prep for burger heavy days where LTO setups have to be made in advance. Edit: spelling
I was thinking that exact same thing. I was like why are you slicing that onion by hand when you literally just used a slicer gadget on the tomatoes? I'm sure it works on an onion as well.
@@zsuzsannaagoston3908 This person is lying to you. Onions are too dense, and just fuck the blades up. They're basically razor blades: paper thin and stupid sharp, but they will bent and blunt easily. Cut the onion in quarters, and then dice away. Straight up abuse of the equipment, akin to stabbing a can repeatedly because you can't find the opener.
@@alexanderson7101 nope, not lying, that's what we used, the blades on our model were thinner than a standard chef's knife, but weren't razor thin. They were also serrated, (not like standard serrations but scalloped, don't know the actual term) yes running onion through it dulled the blades faster but didnt bend them. The Chef considered it worth the extra wear on the equipment.
I've worked as a cook in Canada for about 15 years now, working in industrial kitchens, to family restaurants, to local pubs. The last gadget (the dicer) has been in every single one of the kitchens I have worked at. Most will only use it for cutting french fries, but I've used peppers onions and the like in them all the time. The only complaint I had with the way you used it is that the guiding spokes should have been greased (more often then not just with a cooking spray). It shouldn't have been able to not fall by itself if you lift it.
Quickest way to make massive amounts of Pico de Gallo! Tomato slicer (use the scooper to remove the stem), then dicer. Onions, peppers, whatever you want. And yes, lube it up!
One place I worked at, that made a ridiculous amount of fresh cut fries, had a wall mounted lever action version. We put 18L buckets under it to catch and store the fries in the walk-in.
@Sortedfood. The Bram Ladage fries shops that started as a food truck in the Rotterdam market use a more sturdy version of the "vegetable slicer" since the 1980's. My mom had a high quality plastic one to make home made fries before the 1980's. The more professional ones are clamped to the table.
As chef we use this vegetable dicer for lettuce only. It was a waste of time to use this item, especially when you had a mechanical vegetable dicer for your floor mixer (we called the Hobart) machine. We had a wall mount chipper.
I would love to see a tour of the Sorted studio, behind the scenes. What does the development kitchen look like, where are the office spaces, where do all the gadgets get stored (and how many get taken home)?
4:58 -- I could really see that electric peeler as being useful for someone with grip and/or dexterity issues. You don't have to be as nimble with your hands and arms, and you don't have to exert as much force, and are still able to peel effectively.
Which makes me think... You could easily get carpal tunnel from doing a lot of peeling (I know I've had wrist injuries just from drawing and painting too much), an electric peeler like that seems like a wonderful solution for a situation like that. Plus there's plenty of small restaurants owned by older people, they'd also benefit from it.
yep. I love cooking, but I am chronically ill with limited reserves of energy . I have to adapt my cooking techniques to take account of that. This device would really help me.
Was thinking just that. I immediately thought of Dan Furmosa from the gadget videos on Epicurious when watching this and he'd very much be in favor of the peeler for that very reason. The slicer and dicer I used as well when working at a fast food place(Shake Shack) to slice tomatoes and french fries respectively(dicer is legitimately great for uniform shoestrings).
And comments like these are why we paint the whole picture, not just throw "for the disabled" at a questionable product with a single use and questionable longevity. This hypothetical person would have to make frequent use of stuff that requires a peeler to warrant the purchase, but at the same time be so debilitated that they couldn't make frequent use of a peeler beforehand. At the same time they must have 0 people in their life that can do the peeling job. Oh and their disability must be so severe that it goes from "peeling takes a little longer" to "peeling would lead to lots of injuries or is impossible". In which case it's questionable if this hypothetical person should really be on their own and cooking in the first place, given that's statistically quite a dangerous place in your home. Not to mention that this is just the peeling. With disabilities so severe, this person would then need to handle a knife, which is a lot more dangerous. Stoves aren't particularly super safe, forgetting to turn it off would easily burn your house down, you can't stir with the dexterity issues your hypo person requires etc. Basically you're trying to create a person that would make use of this, but ONLY this peeler. Your person would literally only exist to peel carrots and do nothing else during the cooking process. Just hours of peeling veg. And unless grandma has to substitute for someone in a restaurant, that scenario makes absolutely 0 sense. Bottom line: You don't have to be "nimble" or strong to peel veg. It just might take you a little longer. If you're so feeble you can't peel, then buying an electric peeler is extremely far down on the list of things you'd actually need to survive.
@@dowfreak7 being disabled is not an all or nothing situation. For many like me the big issue is about managing limited reserves of energy before fatigue becomes too debilitating. Ÿes I have people in my life who can do the peeling for me - but that misses the point. For me cooking is about maintaining some form of independence in a life which is now more constrained than it was, and about showing I care for the people who care for me. I don't want to be dependant on my family to peel vegetables for me. I have to use lots of devices to cope with the activities of daily living, they range from a mandolin to reduce the effort in slicing, through a l Iong handled reacher to help me dress to a device to help me put on my socks. I could complete all those tasks without the devices, but at a substantially increased cost in time and very limited energy. As an entirely non-hypothetical disabled person, this peeling device will be near the top of my birthday present list.
Used the onion chopper at a pizza place I worked at. We used it on all the pizza veg toppings. If you’d used the horizontal slicer (Item Number 1) in conjunction with the onion slicer you’d get perfect results every time.
The last one can also be used for making chips. As for the slicer, I worked in a bakery and we had a mandolin that would get used for cutting the sandwich prep. We also had a chainmail glove. It tends to stop fingers from being peeled off or sliced off.
I've bought Kevlar gloves for my house and my daughter. Saves a lot of fingers lol They are fairly cheap and washable. I think I got 2 for $5 locally. Pure genius for de-boning chicken or fileting fish
@@Emeraldwitch30 they would definitely be useful. Being a workplace and with the amount of food prep (and the fact that often it was the retail staff doing the salad prep so a proportion being university students) one chainmail glove was well worth the investment for the particular situation in comparison to cut resistant gloves. I am sure Kevlar gloves would be more comfortable though.
The tomato slicer, as seen in every single subway restaurant ever. The little thumb screws in the back are for an add on that's essentially a ...hook, that hooks onto a counter edge to hold it in place when you slam the tomato straight though it. It's used daily to cut 2-3 boxes of tomatoes in a relatively busy restaurant here. For the dicer, used one in a pizzeria for dicing onion and green pepper toppings. There is another machine for slicing first. It's a disk with two blades, that you manually crank (spin) while pushing the veg against the disk with a metal plate with a long handle... hard to describe but obvious when you see it in action. The dicer takes a bit of force, but there's rubber stoppers so you can slam on it pretty hard without damaging anything.
I used a ricer very similar in restaurants before. One of my early jobs was to prep 100+ lbs of mashed potatoes as my first task of my shift. I can report that the tool featured is a joy to use and can process several cases of cooked potatoes in under 30 minutes into perfectly skinless, perfectly smooth mash.
I've got a hand version of that meant for home kitchens and it's a godsend for anything involving mashed potatoes. Because you're not really mashing them but more like sending them through a sieve, the potatoes end up far less starchy and gluey. Great for holidays when you have to make a bunch of mashed potatoes or potato salad to feed a lot of people.
I have a small potato ricer love it. We even used it on all cooked root veg for my children and grandchildren when babies to make good baby food. But now they are all older. It's my go to for gnocchi. One big potato and one big hunk of baked winter squash together it makes excellent squash gnocchi. The way mine is designed ive even used it for my great grandmas favorite. Sparrow sh!ts lol aka speatzle (sorry spelling is bad today)
I have neuropathy in my hands and feet. The numbness that is always present turns into little needles when doing repetitive chores for more than a couple of minutes. I would love that thing.
Also, as Mike showed, the more force you (have to) use, the more risk you have of cutting yourself bc you slipped. Not needing brutal force to peel a butternut or other sorts of pumpkin will help to reduce the risk of human skin in pumpkin puree...
Used to make paella mix (tomato, capsicum, onion) and prep the burger bench at Australian Nando’s, I got myself several times with that slicer and the dicer but my god was it fun! Getting veggie bits out of the slots in the dicer wasn’t fun, but I was the only person who did it properly
Used the slicer and the dicer in fast food as a teenager. For the dicer, we usually put the onions and such through the mandoline slicer first. Made it super quick since we needed both sliced and diced.
I used that EXACT onion dicer working for corporate sandwich chain, Jimmy John's. The tomato slicer we used was very similar, but was a top to bottom slice like the onion dicer instead of side to side. Really makes large food prep in the mornings SO much faster, and of course you are able to train 20 year olds to use it!
10:48 -- In my hometown, there was a wall-mounted version of one of these, with a wider aperture -- whole raw potatoes went in the top, skin-on-end cut potatoes came out the bottom to go in the fryer. Best fries (chips to you) *ever* and a local phenomenon. The hand-levered potato cutter was the same tool the whole time the drive-in was open, and it's over 70 years old at this point with no sign of failing on the horizon.
The last gadget, combined with the lever mechanism of the third gadget, is what traditional frites shops and stalls in the Neterlands and Belgium use to make process their potatoes. And was quite surprised when neither of you mentioned it. Either way, lovely new release, thanks!
Ive actually never seen one they way they have it, ive used it to do onions, you dont slice them, you just have to top and tail and use a lever, like you use a lever over a bucket to do 20-30lbs at a time. The form of the one they have is nonsensical.
Exactly what I was thinking as well. Here in the US, I’ve seen wall-mounted models where they can just put a bowl underneath it, and then just go to town cutting fries.
And I've seen that lever version in bar & grill restaurants here in the States. The plunger version I see more in pizza joints. Seen both versions in food trucks, drive-ins and steakhouse chains.
Used a wall mount with lever handle potato slicer in a pub kitchen. It was mounted just high enough to put a 10 Gallon pail of water underneath to catch the fries. It was a work out but so efficient.
This was great to show my 8 year old daughter as I make sandwiches in a bakery and use the tomato slicer. She loved seeing it as trying to explain it to her is very difficult. I cut a box of tomatoes every 2 days so it makes it so much quicker than doing it by hand.
@@thomgizzizlol if you think that is ‘gross’ I hope you prepare all your food yourself at home😉. Nearly all veg has a two day expery date after cutting (in countries with strict laws, longer in some other).
The potato ricer is used in all but the smallest professional kitchens I have worked and seen in 40 years. It's one of the most common tools besides knives and spoons. That Vegatable Slicer is also quite common for any restaurant doing volume French fries.
I worked at a concession stand for large events and we had a hinged slicer that we would use for tomatoes, onions and pepper. We would top, tail and cut in half everything then i would toss one half on the slicer, catch the resulting slices and turn then 90 degrees to dice them. It was WAY faster since we would prep veggies by the 50 lb box. For large events we could easily go through 200lbs of onion, 50lbs of peppers and 100lbs of tomatoes.
The raised eyebrow at 5:13 is simply perfection. Can’t stop laughing at it. The chaotic vibe these two have together is so entertaining. And Mike taking off part of his thumb is 100% on brand. The “crash dummies of food on TH-cam”…love it!!! 😂😂😂
While the electric peeler isn't necessarily faster than good quality regular peeler, I could see it being more ergonomic if you need to peel a lot of thick skinned vegetables.
the Vogue food dicer is just a modern version of the retro Veg-o-matic they tested ages ago. interesting to see how some gadgets haven't really changed over the years, flawed or otherwise.
I think it would be cool to see how each of you goes about shopping- how you make the decisions on what to buy vs skip etc. Y’all rock! Thanks for always making such fun videos!
@@knightdanger9415 Cleaning, or un-jamming. Over a long enough time someone will neglect to de-stem a tomato and shove it in there and a chunk of tomato will jam in there (often bending a blade). In a panic (or in a hungover state) many people have tried to poke the stuck bit out and cut a finger or two. The bent blade now causes regular jams and because this is a job where the least useful and least experienced person gets sent (breaking down veg) the odds of someone being ignorant on a broken device now go up constantly.
I have used 3 out of 4 of those at 2 jobs. The tomato slicer we used at a gas station/convenience store that made sandwiches. We used it to slice all of the veggies that needed slicing, which were tomatoes, lettuce, cucumbers, and even pickles, when we ran out of sliced pickles even though they were a bit thick. At a pub I worked at they used potatoes for mash and chips. A LOT of potatoes. We had an industrial drum peeler but also had to peel potatoes, can't remember why. I used an older version of that electric peeler because it was quick and safe. As you saw in the video, a bit safer than the pro peelers. We also used a lever action version of the slicer at that pub to make the chips. Just put the peeled potato in long ways, pull the lever, and ready to fry potato slices drop into the container below. That masher would have also been a good idea at that pub but we didn't have one.
I grew up in my grandparents’ restaurant kitchen. There was a potato fries cutter thing on the wall at the end if a counter. My earliest memories include Gramma letting me use it. She’d put a huge raw potato in I’d grab the handle and jump off the counter, my 3, 4, 5 yr old weight doing the work. It was so fun!
They both are so excited by the toys. I can't even call them gadgets cuz Mike and Jamie act like literal children with a new toy. But Mike's dedication to matching Jamie's speed with the easy-peeler was impressive. I hope the cut heals quickly though.
That last one actually is used in restaurants all the time. The thing that might not be obvious is that you don't always NEED perfect cuts when you're making things for restaurants, sometimes you just need them smaller. That last one was used to prep veg for soup, sauces, marinades etc, where how they looked wasn't an important factor, you just wanted surface area and flavor extraction. There's a big one used for making salad ingrediants that's very similiar too, and those damn nylon sliders popped off just like yours did all the time. Was always fun trying to run them down and find them when they went bouncing off under a workstation or fryer. Try the big onion slicer Outback uses to make bloomin' onions next time. That thing's a monster.
Slicer and dicer in combination is great! Our slicer had a hook to hook onto the work surface, so no need to hold back when punching the tomatoes/onions through. Dicer is also awesome for bell pepper.
I would love to see you guys playing around with some of the big kitchen equipment stuff too. Like a big stand mixer or even something like a Hobart Buffalo Slicer. 😮
We'd call the potatoes riced, not mashed, and there are plenty of much smaller ricers available for the home kitchen -- although you'd usually peel the taters first. They're big in Scandinavia and an essential first step in making smooth lefsa.
Would also be the same for making large quantities of gnocci which is quite a popular restaurant dish these days in Australia even in more up market pubs.
I think every household in Southern Germany has one (but handheld). You can make potato dough, mash and even use it for other things like Spätzle (it’s kind of a small noodle thing)
I’m in the uk and have had a handheld potato ricer for years that works just like this larger one, no peeling required. I assume the boys have just never seen the domestic version of this. They were very common in the 1990s, I’m probably the same age as their parents, though ;)
I once saw at fast-food place that had a dicer mounted on the wall near the deep frier. It was quite an effective setup with minimal handling: Fresh potato was sliced directly into an empty fry basket and then that into the frier. Fresh fries/chips in five minutes.
The smaller attachment would be choice for making shoestring fries. I've used a horizontal version from the 60s that still makes the best cuts. Saves so much time. Whack it into the bowl and you're done.
I've used the big dicer chopper thing 😂 in quite a few restaurants I've worked and found it to be alright. A lot of these choppers require your fruit / veg to be unripe so the skin is firmer. Would be great if you guys could borrow a Robot Coupe CL50 for the next style of this video, they are absolute machines and can dice, slice, grate, ridge cut, julienne and more.
I've used the dicer and the tomato slicer in a professional kitchen. Just makes things more consistent and quicker. Would love to see a Hobart mixer and it's attachments get reviewed but those are very expensive.
I'm the Chef of a professional kitchen and I love having the dicer for my cooks. If I need it to be perfect we use our knives, but having that for large batch sauces that will be blended or large stews like moqueca is phenomenal. I'd prefer them to be able to get some of these items done quickly rather than perfectly when the end result is negligible 15:33
I manage a parrot rescue and chopping the fresh foods daily was such an ordeal before we got a chopper simialr to the last one. Especially good for sweet potatoes and apples, which I regularly cut myself on trying to chop up finely. The machine has been a game changer
I am amazed that the guys have never seen a potato ricer. I would not make mashed potatoes at home without one. Obviously, mine isn't that bulky, but a good handheld does wonders.
Riced potatoes are basically a thick purée, it’s not mash and its very unpleasant to eat. It’s like the mash you get in a microwave meal that is thick and unpleasant. An actual masher is better as it has body (lumpy is a pejorative term for proper mash), it should be one step down from a crush so it has some actual texture.
Jamie is spot on, regarding the peeler! For someone with aging, arthritic hands, I'm increasingly interested in the kitchen gadgets that make tasks easier & less painful or cumbersome.
I use both the tomato slicer and vegetable dicer at work to make large batches of Pico de Gallo. Definitely gives my arms a work-out 😆. You should also test an industrial kitchen-sized immersion blender next. My workplace uses it to make large batches of humus and blended soups.
I've used both tomato slicers. When used correctly, they are extremely efficient and save tons of time. You can smash whole tomatoes in there it just takes a bit of practice. 🙂
I used the tomato slicer at Wendy’s hamburgers in the 1980s. We did so many tomatoes each week, there was no way we could prepare them any other way. Fast food has a very high volume, actually more than catering. We’d serve several hundred burgers every day, most of which had tomatoes.
So I've been a chef for 18 years and I've personally used three of these exact gadgets in several restaurants including the final dice. Minus the peeler, they are all quite common here in the states but they are huge time savers
The unmotorized peeler with the wide handle looks really interesting also for a home cook, the bog standard cheap one I have does the job, but the handle is kind of thin.
The dicer at the end, it's configuration is (mostly) the same as a lemon wedger. I used to oil the side poles & it would slide ALOT easier. Just a tip 👍
The potato ricer, and the veg dicer looked pretty unstable in those setups. 4 legs for the masher seems better, and legs on the corners of the upper assembly of the dicer also seems like the better choice. Was surprised you didn't try other veg in the tomato slicer though. Maybe the onions, then into the dicer.
The tomato slicer is great for chain restaurants, low skill ceiling so you can teach the new guy fairly quickly. And if you butt up your pan between the slicer and the wall, you can easily catch your tomato on the other side, remove the top and tail for dicing, and neatly place the slices in the pan. Bonus points if you use a tomato shark beforehand to remove the little stem piece. Also if you quarter your onion and place it with the point down, kinda like an icecream cone shape, you get a much more consistent dice
I wonder how many of these I will know. Yesterday I had to cut 2 boxes of tomatoes for about 600 dishes. Involved salad garnish which is hand cut, slices for burgers, and rough diced stuff for a 80 person event this morning. It's amazing how much time those slicers save. I work at a place that hosts weddings and business events, currently hosting a 230 person group. I'm on breakfast garnish so pretty much sit around for a hour and watch youtube.
Then you scale that up to larger convention centers and such that host galas or large corporate events where you can have 1000+ or guests for a "mid size" event and large event that pushes over 5000 heads to provide food for.
It seems like it shouldn't be terribly difficult for them to design an add-on for that. People could even 3D print their own, though I think most 3D-printed things aren't really considered food-safe.
great in theory until it's stuck and you're trying to pry pieces out of a chute near a bunch of steel razor blades. Manually loading each tomato helps a lot towards ensuring it is sliced correctly.
they make a rotary one that's electric, it's the evil stepson of that one and a deli slicer... the guys should play with that... they are about 200us online when i see the entry level ones...@@SortedFood
The masher -- USE IT FOR NOODLES! I thought it was going to be for noodles to drop right into boiling water. Dough on top, and the contraption sits on the counter/job right over the pot
Used both the tomato slicer & onion dicer when I worked at Sonic Drive In. They are both certified death traps for your fingers and a pain to wash. The amount of mini scars I have on my fingertips from using and/or cleaning these “tools” is uncountable.
I had a dicer as well but ours had a slicing blade too. So you’d cut things into 5-6” chunks and smash then through the slicer blade, once everything is sliced switch to the dicer and stack up slices and smash em Did you have the slicer blades for the dicer? Or maybe use the tomato slicer? We used a meat slicer for the tomatoes but it didn’t like squash lol. And we diced so much damn squash.
I used both when I worked at a uni food court. Luckily, our dish washer set up was pretty powerful and almost completely automated so the dishwasher didn't have to risk the little nicks as they just had to feed it through the machine
It's silly how excited I got for the last one because I've actually used it before. I used to work at a sandwich shop and we would dice onions when we needed to make tuna salad. Definitely works best if you halve or quarter the onions first.
the 4th one just brings back memories of working in Papa Murphys doing the morning prep.... Used that for both the tomatoes and onions every day. Saved so much time using it, and it's super satisfying.
The first one could be useful for home cooks if it can be rented or borrowed from a library of things (some public libraries have those, though I'm not sure how many would include bladed stuff like this...). Anyway, if you have some big event and want to do the catering yourself, getting that for a day or two would be useful!
I have a white and green plastic “Fry Cutter” from walmart that works nearly identical to the last dicer. Works great for cutting chickpea salad with bell peppers, onions and parsley in a couple minutes instead of half an hour.
I love that I knew what the first gadget was right away!! I used to use a tomato slicer similar to that in my very first job at a Wendy’s fast food restaurant! I always worked the opening prep shift and we had a tomato slicer and onion slicer and a lettuce chopper. Didn’t have to use knifes on very many of the prep items for our salads or burger stations. Lol
I’d really like to see you guys test the Anova chamber vacuum sealer they just released! They advertise a whole host of extra functions but I’d like to see it put to the test given it’s £400 price tag
That is what it is for, not dicing. It's for making chips. They had a potato next to the chopping board but didn't use it! I was shouting "Put the potato in!"
when i used to work in a uni food court we used both the slicer and dicer in tandem for tomatoes and onions. We would slice massive metal tubs full of each and then run those slices through the dicer. It could take a couple of hours for the amount we needed but it was so effortless it didn't completely wipe the person using it and there was almost zero risk of injury.
With regards to the peeler, I think there are scales of professional catering outlet, and with that comes a scale of people operating the outlet. A peeler like that could really help someone who has to prep a whole lot of produce solo, but has that lowered dexterity Jamie mentions in relation to home cooks. Not a criticism, just noticing the trend to consider only restaurant/high end chefs as professional :)
I always see tools like that for someone with something like arthritis. Although I do find it funny that they really advertise butternut squash for it lol.
also think about RSI (repetitive strain injury) which is a huge issue in the restaurant industry. You can be fit and healthy and still get RSI due to having uninterrupted volumes of repetitive work which leads to injury. Chefs notoriously can get RSI from doing knife work prep day in and day out.
As someone with CTS personally I don't think something like that would work for me since I would have to keep holding that thing, pressing the button to keep it going and the possible vibration I assume it emits... Yes maybe the act of peeling would be easier, but with all the added things compared to regular peeler would not make it worth it for me I think.
I've used the tomato slicer in a couple restaurants in the US, totally worth the space, also never been in that cramped of a kitchen, but I could see it being a high space cost for like a food truck.
When I worked at the habit I used to use the tomato slicer at beginning of shifts to prep the tomatoes for the burgers. Also would prep a lot of onions with a similar press for the burgers and also the diced tomatoes for the salads. I didn't get to prep the lettuce which would used a slicer you would crank and a giant trash can sized salad spinner to dry them.
I work in a restaurant where we use the slicer and dicer. The slicer works best in one quick motion and firm tomatoes. The dicer we lubed up the poles with cooking spray to help it move more fluidly and cut easier.
I was concerned that there wouldn’t be a video but the wait was worth it and who doesn’t love a bit of Gadge Discourse? Also, is it going to be ‘Squeezing Custard’ fun or ‘Coconut Scraper’ Disaster Movie? Only time will tell! Happy Sunday to SortedFood HQ and the Community!
Happy Sunday! We had daylight saving at midnight last night….. so we’ve switched from BST to GMT which may explain why a few people are a little confused at the timings 😆
Another use for the “dicer” is to make french fried potatoes. I used to work in the chow hall of a military base and we had one of those mounted to a wall and we would make buckets and buckets of fries ready to be cooked. We also used it to make carrot sticks when packing field lunches.
For the potato masher, I was surprised they didn't compare it to a hand-held potato ricer. Same thing, just smaller scale. And for the dicer at the end - it is probably more common than you might think state-side, particularly for french fries. Walk into any in-n-out in California, and you can almost always see someone chucking whole potatoes in to a wall mounted version with a leverage handle (kinda like the one one the potato ricer): th-cam.com/users/shortsdBveg8tDpx4
We use that vegetable dicer in my pizza kitchen. To dice tomatoes, we top them, cut them in half (top to bottom), cut out the core and scoop the mushy insides with our thumb, then it's ready to dice -- cut side down for best results.
Okay this video was fun & I loved seeing the industrial kitchen gear being tested. That said, I think we need to have a safety intervention for Mike... When the boys wanted to see which peeler was faster, esp after seeing how close Mike's fingers were when solo peeling with Kush's peeler mid-air, I said out loud, "You do NOT have a cutting race!" Lo and behold Mike cut himself, and then was so nonchalant about it... Then moments later haphazardly forced down on the dicer handle with no bracing or support underneath until it flew downward, and even Jamie said firmly "mind yourself" It made me scared for Mike and the hundreds of thousands of viewers these videos influence, likely many young impressionable viewers as well - Maybe we can have a safety skills badge day or something... I was really excited for this video when it started but by the end all I could think about was the worry for everyone's safety :(
Oooh while working McDonalds in the 90s a bit, we had a, "Kitchen Witch," which was that tomato slicer bolted to a table just for tomato! I loved that slicer. Whooa and in the 80s my mom owned an arcade and cafe, and on the kitchen wall was a square blade chopper mounted to the wall with a lever on the side so you could put your body into it! It was just for cutting potatoes into fries right over the deep fryer!
![ลองสุ่มไอโฟน 990 โกงมั้ย? [ โกงมั้ยครับ ep.101 ] | DOM](http://i.ytimg.com/vi/bfsWe0j492k/mqdefault.jpg)
A lot of people are asking what is the peeler that Kush recommends…. It’s the Victorianox Rex peeler if you’re interested 😁
Happy peeling peeps!
Victorinox?
THE MAINS PEELER IS FOR CHEFS WITH ARTHRITIC WRISTS! THERES A LOT OF US LOL
As someone whos worked in a kitchen...
That slicer does more than just tomatoes ^_-
You slice everything that either needs slicing OR dicing first with it. Then from that prep you portion out what needs dicing. (tomato, potato, onions. ect)
Effectively you remove as many of the knives from the process as possible.
I was just about to ask. Thanks!
That peeler was designed for people like me whose hand don't work well, thank you boys for pointing this out to everyone else...
The ‘crash dummies of food’ is a brilliant tag line!
That’s exactly what we are 😆
Yes, loved that
@@SortedFoodUh…. That “dicer” is for making French fries! 🙄🙄🙄🙄🙄🙄🙄🙄🙄🙄
Used to use the tomato slicer at McDonald’s, both in the U.K. and Australia, so it is used in restaurants. The blades are lethal, especially when they start to buckle and go blunt.
That’s super interesting - thanks for sharing! 🍅
Yup... ex McDonald's decades ago.
Needed to be 16 to use too
They say the most dangerous thing in the kitchen is a dull knife, but it's actually a monkey with a gun.
We used it at Boston market, a fast food chain in America.
I"d bet that if they made the slicer with the same kind of vibrating function as the peeler, it would lessen the effort needed, and keep the blades sharp longer
Vogue is SUCH a classic, don't dare downplay your amazing references!
🙌
Also they're Generation Z themselves (millennials)
Gen Z aren't millennials. Gen z are 1997-2016 and millennials are like 85-96@@jaspercandoit
Millennials and Gen Z aren’t the same. Gen Z is after millennials. Millennials are 27-42 years old.
@@jaspercandoit Nah, Millennials are Generation Y, since it's the generation after Gen X. Gen Z are currently teens/early 20s. Some of us Millennials are pushing 40.
The tomato slicer gave me flashbacks to working at Subway during college - I can't imagine how many tomatoes I put through one of those. You guys mention it as one of the attributes, but I think the emphasis should definitely be on the "unskilled" aspect; it allowed employees to cut tomatoes extremely quickly (in large quantities), with little training, all while remaining relatively safe. When you're dealing with high school aged individuals, anything which involves less knife usage is a plus! I'd be interested in seeing what you think of the hand-cranked vegetable slicer that we used as well!
Same! Had a flashback working in the kitchen for McDonalds : all those tomato slices for the burgers
Another Subway tomato slicer. Stack them into a bin or lay them out? That's the real question.
@@ultigirlinCO no question at all. 100% on team "stack." So much faster and efficient!
At the same time, it definitely looks more dangerous in normal operation than a mandolin. Which would be a fair comparison.
And the fact that it will be abused in minimum wage junk food places like Subways and McDonalds means it will not have the blades replaced or sharpened before it becomes a work place hazard.
Fast food is also a good example of an industrial kitchen. Your normal restaurant doesn't have that kind of throughput. But fast food is way more busy.
As someone with arthritis, my fingers tend to freeze and cramp after peeling hard things like butternut. The electric peeler would be great, maybe they need to redirect their marketing
I was thinking the same😊
I'm disabled too and this is really cool
Wash squash. Stab 5 or 6 times. Bake in oven. Cut in half. Remove seeds. You can bake up to 8 squash at once and freeze.
That tomato slicer was one of my favourite things about working at Subway. Works way better on firmer tomatoes (if they're too soft they explode and hit you), and works better if you punch it through rather than softly pushing it.
Which explains why nobody uses nice, tasty, ripe tomatoes in commercial sandwiches and salads.
@@pattheplanter almost certainly yeah. Amusingly I was asked to avoid "broken" tomatoes on several occasions. People don't want those ones even though the broken ones are way tastier because they were too ripe for the tomato slammer.
I was hoping the lads would have some (over)ripe tomatoes to test with the slicer as well to see how well it works on those.
Do you reckon it could work with bologna, pepperonni, etc? That'd be neat, instead of having a motorized version...
@@stuurhuis69 In my experience, what happens is it splits right at the top and shoots a load of seeds in your face. It's pretty funny because you do all your prep at the start of the day then you have to work with tomato seeds all over your shirt.
Worked in a high volune kitchen and let me tell you, using the tomato slicer to slice onions before using the dicer to dice them is a huge time saver. The dicer also works wonders on bell peppers if you cut them properly first. Like two cooks can make GALLONS of diced peppers and onions in less than an hour. And dont even get me started on how fast the prep for burger heavy days where LTO setups have to be made in advance.
Edit: spelling
Yeah, when they said that the onions should be sliced first, i just screamed at my screen to use the tomato slicer 😂😂
Absolutely thought the first gadget could be used with the onion the fourth for the dicing
I was thinking that exact same thing. I was like why are you slicing that onion by hand when you literally just used a slicer gadget on the tomatoes? I'm sure it works on an onion as well.
@@zsuzsannaagoston3908 This person is lying to you. Onions are too dense, and just fuck the blades up. They're basically razor blades: paper thin and stupid sharp, but they will bent and blunt easily. Cut the onion in quarters, and then dice away.
Straight up abuse of the equipment, akin to stabbing a can repeatedly because you can't find the opener.
@@alexanderson7101 nope, not lying, that's what we used, the blades on our model were thinner than a standard chef's knife, but weren't razor thin. They were also serrated, (not like standard serrations but scalloped, don't know the actual term) yes running onion through it dulled the blades faster but didnt bend them. The Chef considered it worth the extra wear on the equipment.
I've worked as a cook in Canada for about 15 years now, working in industrial kitchens, to family restaurants, to local pubs. The last gadget (the dicer) has been in every single one of the kitchens I have worked at. Most will only use it for cutting french fries, but I've used peppers onions and the like in them all the time.
The only complaint I had with the way you used it is that the guiding spokes should have been greased (more often then not just with a cooking spray). It shouldn't have been able to not fall by itself if you lift it.
That’s super interesting! Thanks also for the tip on using it next time 🙏
Quickest way to make massive amounts of Pico de Gallo! Tomato slicer (use the scooper to remove the stem), then dicer. Onions, peppers, whatever you want.
And yes, lube it up!
One place I worked at, that made a ridiculous amount of fresh cut fries, had a wall mounted lever action version. We put 18L buckets under it to catch and store the fries in the walk-in.
@Sortedfood. The Bram Ladage fries shops that started as a food truck in the Rotterdam market use a more sturdy version of the "vegetable slicer" since the 1980's. My mom had a high quality plastic one to make home made fries before the 1980's. The more professional ones are clamped to the table.
As chef we use this vegetable dicer for lettuce only. It was a waste of time to use this item, especially when you had a mechanical vegetable dicer for your floor mixer (we called the Hobart) machine. We had a wall mount chipper.
I would love to see a tour of the Sorted studio, behind the scenes. What does the development kitchen look like, where are the office spaces, where do all the gadgets get stored (and how many get taken home)?
2:10
4:58 -- I could really see that electric peeler as being useful for someone with grip and/or dexterity issues. You don't have to be as nimble with your hands and arms, and you don't have to exert as much force, and are still able to peel effectively.
Which makes me think... You could easily get carpal tunnel from doing a lot of peeling (I know I've had wrist injuries just from drawing and painting too much), an electric peeler like that seems like a wonderful solution for a situation like that. Plus there's plenty of small restaurants owned by older people, they'd also benefit from it.
yep. I love cooking, but I am chronically ill with limited reserves of energy . I have to adapt my cooking techniques to take account of that. This device would really help me.
Was thinking just that. I immediately thought of Dan Furmosa from the gadget videos on Epicurious when watching this and he'd very much be in favor of the peeler for that very reason. The slicer and dicer I used as well when working at a fast food place(Shake Shack) to slice tomatoes and french fries respectively(dicer is legitimately great for uniform shoestrings).
And comments like these are why we paint the whole picture, not just throw "for the disabled" at a questionable product with a single use and questionable longevity.
This hypothetical person would have to make frequent use of stuff that requires a peeler to warrant the purchase, but at the same time be so debilitated that they couldn't make frequent use of a peeler beforehand. At the same time they must have 0 people in their life that can do the peeling job. Oh and their disability must be so severe that it goes from "peeling takes a little longer" to "peeling would lead to lots of injuries or is impossible". In which case it's questionable if this hypothetical person should really be on their own and cooking in the first place, given that's statistically quite a dangerous place in your home.
Not to mention that this is just the peeling. With disabilities so severe, this person would then need to handle a knife, which is a lot more dangerous. Stoves aren't particularly super safe, forgetting to turn it off would easily burn your house down, you can't stir with the dexterity issues your hypo person requires etc.
Basically you're trying to create a person that would make use of this, but ONLY this peeler. Your person would literally only exist to peel carrots and do nothing else during the cooking process. Just hours of peeling veg. And unless grandma has to substitute for someone in a restaurant, that scenario makes absolutely 0 sense.
Bottom line: You don't have to be "nimble" or strong to peel veg. It just might take you a little longer. If you're so feeble you can't peel, then buying an electric peeler is extremely far down on the list of things you'd actually need to survive.
@@dowfreak7 being disabled is not an all or nothing situation. For many like me the big issue is about managing limited reserves of energy before fatigue becomes too debilitating. Ÿes I have people in my life who can do the peeling for me - but that misses the point. For me cooking is about maintaining some form of independence in a life which is now more constrained than it was, and about showing I care for the people who care for me. I don't want to be dependant on my family to peel vegetables for me.
I have to use lots of devices to cope with the activities of daily living, they range from a mandolin to reduce the effort in slicing, through a l Iong handled reacher to help me dress to a device to help me put on my socks.
I could complete all those tasks without the devices, but at a substantially increased cost in time and very limited energy.
As an entirely non-hypothetical disabled person, this peeling device will be near the top of my birthday present list.
I'm always reminded of the coconut scraper when you guys post gadgets review 😂
Haha us too!
You traumatized James!
@@yoshitoshi98 poor James lol. 😅
@@yoshitoshi98 It's funny that it traumatized James more to watch it than it traumatized Ben to almost be maimed.
It's funny because it's a pretty standard piece of kit in a lot of Asian kitchens.
Used the onion chopper at a pizza place I worked at. We used it on all the pizza veg toppings. If you’d used the horizontal slicer (Item Number 1) in conjunction with the onion slicer you’d get perfect results every time.
Came here to say this!
We had a version that was wall mounted with a large handle for leverage. We used it to cut our fries.
The last one can also be used for making chips. As for the slicer, I worked in a bakery and we had a mandolin that would get used for cutting the sandwich prep. We also had a chainmail glove. It tends to stop fingers from being peeled off or sliced off.
I've bought Kevlar gloves for my house and my daughter. Saves a lot of fingers lol
They are fairly cheap and washable.
I think I got 2 for $5 locally. Pure genius for de-boning chicken or fileting fish
@@Emeraldwitch30 they would definitely be useful. Being a workplace and with the amount of food prep (and the fact that often it was the retail staff doing the salad prep so a proportion being university students) one chainmail glove was well worth the investment for the particular situation in comparison to cut resistant gloves. I am sure Kevlar gloves would be more comfortable though.
The tomato slicer, as seen in every single subway restaurant ever. The little thumb screws in the back are for an add on that's essentially a ...hook, that hooks onto a counter edge to hold it in place when you slam the tomato straight though it. It's used daily to cut 2-3 boxes of tomatoes in a relatively busy restaurant here.
For the dicer, used one in a pizzeria for dicing onion and green pepper toppings. There is another machine for slicing first. It's a disk with two blades, that you manually crank (spin) while pushing the veg against the disk with a metal plate with a long handle... hard to describe but obvious when you see it in action. The dicer takes a bit of force, but there's rubber stoppers so you can slam on it pretty hard without damaging anything.
I used a ricer very similar in restaurants before. One of my early jobs was to prep 100+ lbs of mashed potatoes as my first task of my shift. I can report that the tool featured is a joy to use and can process several cases of cooked potatoes in under 30 minutes into perfectly skinless, perfectly smooth mash.
I could imagine it also being used in a kitchen that produces potato dumplings or gnocchi…
I've got a hand version of that meant for home kitchens and it's a godsend for anything involving mashed potatoes. Because you're not really mashing them but more like sending them through a sieve, the potatoes end up far less starchy and gluey. Great for holidays when you have to make a bunch of mashed potatoes or potato salad to feed a lot of people.
I have a small potato ricer love it.
We even used it on all cooked root veg for my children and grandchildren when babies to make good baby food.
But now they are all older. It's my go to for gnocchi.
One big potato and one big hunk of baked winter squash together it makes excellent squash gnocchi.
The way mine is designed ive even used it for my great grandmas favorite. Sparrow sh!ts lol aka speatzle (sorry spelling is bad today)
Potatoes ricers are common in Minnesota for lefse
I feel like the peeler could be useful for people with joint pain or weakness, to make it easier to peel things
I have neuropathy in my hands and feet. The numbness that is always present turns into little needles when doing repetitive chores for more than a couple of minutes. I would love that thing.
Great for arthritic joints. I would immobilize the veg on the work surface with a skewer first.
For people who have weaker hands and then later it can make them weak in the knees.
Also, as Mike showed, the more force you (have to) use, the more risk you have of cutting yourself bc you slipped. Not needing brutal force to peel a butternut or other sorts of pumpkin will help to reduce the risk of human skin in pumpkin puree...
@@SchachpferdYes! completely agree ,that was what stood out most to me.
Used to wash the tomato slicer up when working at Maccy’s…absolutely lethal bit of kit 😂
We bet! Did you ever have any accidents? 😅
Used to make paella mix (tomato, capsicum, onion) and prep the burger bench at Australian Nando’s, I got myself several times with that slicer and the dicer but my god was it fun! Getting veggie bits out of the slots in the dicer wasn’t fun, but I was the only person who did it properly
Used the slicer and the dicer in fast food as a teenager. For the dicer, we usually put the onions and such through the mandoline slicer first. Made it super quick since we needed both sliced and diced.
I used that EXACT onion dicer working for corporate sandwich chain, Jimmy John's. The tomato slicer we used was very similar, but was a top to bottom slice like the onion dicer instead of side to side. Really makes large food prep in the mornings SO much faster, and of course you are able to train 20 year olds to use it!
10:48 -- In my hometown, there was a wall-mounted version of one of these, with a wider aperture -- whole raw potatoes went in the top, skin-on-end cut potatoes came out the bottom to go in the fryer. Best fries (chips to you) *ever* and a local phenomenon. The hand-levered potato cutter was the same tool the whole time the drive-in was open, and it's over 70 years old at this point with no sign of failing on the horizon.
The last gadget, combined with the lever mechanism of the third gadget, is what traditional frites shops and stalls in the Neterlands and Belgium use to make process their potatoes. And was quite surprised when neither of you mentioned it.
Either way, lovely new release, thanks!
came to say same thing, but in Brasil. Also, using other blades, you're able to cut all sorts of veggies.
Ive actually never seen one they way they have it, ive used it to do onions, you dont slice them, you just have to top and tail and use a lever, like you use a lever over a bucket to do 20-30lbs at a time. The form of the one they have is nonsensical.
Exactly what I was thinking as well. Here in the US, I’ve seen wall-mounted models where they can just put a bowl underneath it, and then just go to town cutting fries.
And I've seen that lever version in bar & grill restaurants here in the States. The plunger version I see more in pizza joints. Seen both versions in food trucks, drive-ins and steakhouse chains.
Used a wall mount with lever handle potato slicer in a pub kitchen. It was mounted just high enough to put a 10 Gallon pail of water underneath to catch the fries. It was a work out but so efficient.
This was great to show my 8 year old daughter as I make sandwiches in a bakery and use the tomato slicer. She loved seeing it as trying to explain it to her is very difficult. I cut a box of tomatoes every 2 days so it makes it so much quicker than doing it by hand.
every 2 days.... gross, you serve your customers day old tomatoes?
@@thomgizziz Much more likely that they 'get through' a box every two days. - Slicing as needed throughout the day
@@thomgizzizlol if you think that is ‘gross’ I hope you prepare all your food yourself at home😉. Nearly all veg has a two day expery date after cutting (in countries with strict laws, longer in some other).
Actually the only thing I’ve seen with shorter lifespan is guacamole and baked goods.
@@thomgizziz bear in mind, it's refrigerated for those two days
The potato ricer is used in all but the smallest professional kitchens I have worked and seen in 40 years. It's one of the most common tools besides knives and spoons.
That Vegatable Slicer is also quite common for any restaurant doing volume French fries.
I worked at a concession stand for large events and we had a hinged slicer that we would use for tomatoes, onions and pepper. We would top, tail and cut in half everything then i would toss one half on the slicer, catch the resulting slices and turn then 90 degrees to dice them. It was WAY faster since we would prep veggies by the 50 lb box. For large events we could easily go through 200lbs of onion, 50lbs of peppers and 100lbs of tomatoes.
We need more of Mike and Jamie pairing up. I hope we get a "identify the meat/alcohol/whatever" video with them.
Mike and Jamie are much better than Barry he's just annoying
@@qazz6209don't be rude bro
you probably worse
The raised eyebrow at 5:13 is simply perfection. Can’t stop laughing at it. The chaotic vibe these two have together is so entertaining.
And Mike taking off part of his thumb is 100% on brand. The “crash dummies of food on TH-cam”…love it!!! 😂😂😂
While the electric peeler isn't necessarily faster than good quality regular peeler, I could see it being more ergonomic if you need to peel a lot of thick skinned vegetables.
also useful for disabled folks
This episode was amazing! We're need way more of this type of concept as a series! You guys already nailed the name and slogan for the series.
the Vogue food dicer is just a modern version of the retro Veg-o-matic they tested ages ago. interesting to see how some gadgets haven't really changed over the years, flawed or otherwise.
It's just an industrial mandoline.
I've used the tomato slicer in one of my jobs. It does one job, and does it quite well. It has been around for several decades.
I think it would be cool to see how each of you goes about shopping- how you make the decisions on what to buy vs skip etc. Y’all rock! Thanks for always making such fun videos!
That tomato slicer is responsible for more trips to the emergency room than a deep fryer, salamander, & slippery floors combined.
How? I've used one of those at my old job, the only dangerous part about it was they kept it on a shelf above our heads when not in use.
@@knightdanger9415 Cleaning, or un-jamming. Over a long enough time someone will neglect to de-stem a tomato and shove it in there and a chunk of tomato will jam in there (often bending a blade). In a panic (or in a hungover state) many people have tried to poke the stuck bit out and cut a finger or two.
The bent blade now causes regular jams and because this is a job where the least useful and least experienced person gets sent (breaking down veg) the odds of someone being ignorant on a broken device now go up constantly.
I have used 3 out of 4 of those at 2 jobs. The tomato slicer we used at a gas station/convenience store that made sandwiches. We used it to slice all of the veggies that needed slicing, which were tomatoes, lettuce, cucumbers, and even pickles, when we ran out of sliced pickles even though they were a bit thick. At a pub I worked at they used potatoes for mash and chips. A LOT of potatoes. We had an industrial drum peeler but also had to peel potatoes, can't remember why. I used an older version of that electric peeler because it was quick and safe. As you saw in the video, a bit safer than the pro peelers. We also used a lever action version of the slicer at that pub to make the chips. Just put the peeled potato in long ways, pull the lever, and ready to fry potato slices drop into the container below. That masher would have also been a good idea at that pub but we didn't have one.
I grew up in my grandparents’ restaurant kitchen. There was a potato fries cutter thing on the wall at the end if a counter. My earliest memories include Gramma letting me use it. She’d put a huge raw potato in I’d grab the handle and jump off the counter, my 3, 4, 5 yr old weight doing the work. It was so fun!
I think the peeler is a great idea for someone with arthritis or something similar that makes tasks involving their hands more difficult
They both are so excited by the toys. I can't even call them gadgets cuz Mike and Jamie act like literal children with a new toy. But Mike's dedication to matching Jamie's speed with the easy-peeler was impressive. I hope the cut heals quickly though.
Given that the peeler was sharp, it'll probably be fine
That last one actually is used in restaurants all the time. The thing that might not be obvious is that you don't always NEED perfect cuts when you're making things for restaurants, sometimes you just need them smaller. That last one was used to prep veg for soup, sauces, marinades etc, where how they looked wasn't an important factor, you just wanted surface area and flavor extraction. There's a big one used for making salad ingrediants that's very similiar too, and those damn nylon sliders popped off just like yours did all the time. Was always fun trying to run them down and find them when they went bouncing off under a workstation or fryer.
Try the big onion slicer Outback uses to make bloomin' onions next time. That thing's a monster.
You should put the blooming onion idea on its own post so they see it ! Great idea !
Slicer and dicer in combination is great! Our slicer had a hook to hook onto the work surface, so no need to hold back when punching the tomatoes/onions through. Dicer is also awesome for bell pepper.
I would love to see you guys playing around with some of the big kitchen equipment stuff too. Like a big stand mixer or even something like a Hobart Buffalo Slicer. 😮
We'd call the potatoes riced, not mashed, and there are plenty of much smaller ricers available for the home kitchen -- although you'd usually peel the taters first. They're big in Scandinavia and an essential first step in making smooth lefsa.
Would also be the same for making large quantities of gnocci which is quite a popular restaurant dish these days in Australia even in more up market pubs.
I think every household in Southern Germany has one (but handheld). You can make potato dough, mash and even use it for other things like Spätzle (it’s kind of a small noodle thing)
@@julianeschulz3186also in western and eastern and Northern Germany 😂
I’m in the uk and have had a handheld potato ricer for years that works just like this larger one, no peeling required. I assume the boys have just never seen the domestic version of this. They were very common in the 1990s, I’m probably the same age as their parents, though ;)
They definitely know what a river is. Probably just playing up for content
i love how the first and last gadget basically pair together perfectly for many things
I was actually super disappointed they didn't have an "AHA!" moment at the end and bring the other gadget out.
“It looks dangerous.”
Can’t be more dangerous then the coconut scraper right?!? 😂
Exactly right? 😂
@@SortedFoodexactly! That’s the stuff for nightmares.
I once saw at fast-food place that had a dicer mounted on the wall near the deep frier. It was quite an effective setup with minimal handling: Fresh potato was sliced directly into an empty fry basket and then that into the frier. Fresh fries/chips in five minutes.
The smaller attachment would be choice for making shoestring fries. I've used a horizontal version from the 60s that still makes the best cuts. Saves so much time. Whack it into the bowl and you're done.
I've used the big dicer chopper thing 😂 in quite a few restaurants I've worked and found it to be alright. A lot of these choppers require your fruit / veg to be unripe so the skin is firmer. Would be great if you guys could borrow a Robot Coupe CL50 for the next style of this video, they are absolute machines and can dice, slice, grate, ridge cut, julienne and more.
MY first thought when seeing "professional kitchen gadgets" was "Hobart", followed by "Robot Coupe" ^^
Jamie constantly reminding Mike to mind his thumb though? Such a dad I love it, love these two together
I've used the dicer and the tomato slicer in a professional kitchen. Just makes things more consistent and quicker. Would love to see a Hobart mixer and it's attachments get reviewed but those are very expensive.
Or how about a buffalo chopper? Terrifying thing, but badass.
I'm the Chef of a professional kitchen and I love having the dicer for my cooks. If I need it to be perfect we use our knives, but having that for large batch sauces that will be blended or large stews like moqueca is phenomenal. I'd prefer them to be able to get some of these items done quickly rather than perfectly when the end result is negligible 15:33
I manage a parrot rescue and chopping the fresh foods daily was such an ordeal before we got a chopper simialr to the last one. Especially good for sweet potatoes and apples, which I regularly cut myself on trying to chop up finely. The machine has been a game changer
I am amazed that the guys have never seen a potato ricer. I would not make mashed potatoes at home without one. Obviously, mine isn't that bulky, but a good handheld does wonders.
And like ten bucks...
I use the meat grinder attachment for my mixer as an electric potato ricer.
Mashed potatoes should have lumps. Varied textures is a must-have for me.
@@englishatheart in the wise words of adam ragusea ‘heterogeneity’.
Riced potatoes are basically a thick purée, it’s not mash and its very unpleasant to eat. It’s like the mash you get in a microwave meal that is thick and unpleasant.
An actual masher is better as it has body (lumpy is a pejorative term for proper mash), it should be one step down from a crush so it has some actual texture.
Jamie is spot on, regarding the peeler! For someone with aging, arthritic hands, I'm increasingly interested in the kitchen gadgets that make tasks easier & less painful or cumbersome.
But for the peeling role in kitchen, you slice, dice, julienne, etc. carrots, and veg.
It wouldn't work. It does just one thing.
It peels anything and the handle alone would help with being able to hold it. the pro peeler requires your hand not cramp@@UPalooza
I use both the tomato slicer and vegetable dicer at work to make large batches of Pico de Gallo. Definitely gives my arms a work-out 😆. You should also test an industrial kitchen-sized immersion blender next. My workplace uses it to make large batches of humus and blended soups.
Same.
I've used both tomato slicers. When used correctly, they are extremely efficient and save tons of time. You can smash whole tomatoes in there it just takes a bit of practice. 🙂
I used the tomato slicer at Wendy’s hamburgers in the 1980s. We did so many tomatoes each week, there was no way we could prepare them any other way.
Fast food has a very high volume, actually more than catering. We’d serve several hundred burgers every day, most of which had tomatoes.
So I've been a chef for 18 years and I've personally used three of these exact gadgets in several restaurants including the final dice. Minus the peeler, they are all quite common here in the states but they are huge time savers
exactly the same experience cooking in many restaurants in Portland over many years
The unmotorized peeler with the wide handle looks really interesting also for a home cook, the bog standard cheap one I have does the job, but the handle is kind of thin.
the clam-shell griddle. used for:. Taco Bell's quesadillas and grilled burritos, panini/sandwich press, etc.
That tomato slicer is great for taking your frustrations out on your produce
we have them in our university residence kitchens
Used the slicer and dicer at outback restaurants. Totally used in fast casual dining.
Nice! 🙌
The dicer at the end, it's configuration is (mostly) the same as a lemon wedger. I used to oil the side poles & it would slide ALOT easier.
Just a tip 👍
Used the wedger for tomatoes too!
The potato ricer, and the veg dicer looked pretty unstable in those setups. 4 legs for the masher seems better, and legs on the corners of the upper assembly of the dicer also seems like the better choice.
Was surprised you didn't try other veg in the tomato slicer though. Maybe the onions, then into the dicer.
The tomato slicer is great for chain restaurants, low skill ceiling so you can teach the new guy fairly quickly. And if you butt up your pan between the slicer and the wall, you can easily catch your tomato on the other side, remove the top and tail for dicing, and neatly place the slices in the pan. Bonus points if you use a tomato shark beforehand to remove the little stem piece.
Also if you quarter your onion and place it with the point down, kinda like an icecream cone shape, you get a much more consistent dice
It would be cool if Sorted did an experience like their live shows where they cook as a restaurant team for the night for their viewers
I wonder how many of these I will know. Yesterday I had to cut 2 boxes of tomatoes for about 600 dishes. Involved salad garnish which is hand cut, slices for burgers, and rough diced stuff for a 80 person event this morning. It's amazing how much time those slicers save.
I work at a place that hosts weddings and business events, currently hosting a 230 person group. I'm on breakfast garnish so pretty much sit around for a hour and watch youtube.
Then you scale that up to larger convention centers and such that host galas or large corporate events where you can have 1000+ or guests for a "mid size" event and large event that pushes over 5000 heads to provide food for.
I'm sure they save time, but mandolins are fast as heck too
We used to use a deli slicer in the kitchen I worked in as a teen. So satisfying, and you could dial in the slice thickness.
The tomato slicer could do with a loader that just feeds them in from the top.
Wouldn’t that be cool?!
It seems like it shouldn't be terribly difficult for them to design an add-on for that. People could even 3D print their own, though I think most 3D-printed things aren't really considered food-safe.
heh, the first comment on this video (on my end) mentions a bunch of injuries related to it
great in theory until it's stuck and you're trying to pry pieces out of a chute near a bunch of steel razor blades. Manually loading each tomato helps a lot towards ensuring it is sliced correctly.
they make a rotary one that's electric, it's the evil stepson of that one and a deli slicer... the guys should play with that... they are about 200us online when i see the entry level ones...@@SortedFood
Definitely worth doing more of these industrial solutions!
The masher -- USE IT FOR NOODLES! I thought it was going to be for noodles to drop right into boiling water. Dough on top, and the contraption sits on the counter/job right over the pot
Used both the tomato slicer & onion dicer when I worked at Sonic Drive In. They are both certified death traps for your fingers and a pain to wash. The amount of mini scars I have on my fingertips from using and/or cleaning these “tools” is uncountable.
I had a dicer as well but ours had a slicing blade too. So you’d cut things into 5-6” chunks and smash then through the slicer blade, once everything is sliced switch to the dicer and stack up slices and smash em
Did you have the slicer blades for the dicer? Or maybe use the tomato slicer?
We used a meat slicer for the tomatoes but it didn’t like squash lol. And we diced so much damn squash.
I used both when I worked at a uni food court. Luckily, our dish washer set up was pretty powerful and almost completely automated so the dishwasher didn't have to risk the little nicks as they just had to feed it through the machine
Glad im not the only one who always takes off half a thumb with the manual peelers when doing potatoes or stuff like that.
😅😅😅
Yes!! Always wanted a review of professional kitchen gadgets!!
It was about time! 🙌
@@SortedFoodthis doesn’t make Mike and Jamie professional though 😂
It's silly how excited I got for the last one because I've actually used it before. I used to work at a sandwich shop and we would dice onions when we needed to make tuna salad. Definitely works best if you halve or quarter the onions first.
the 4th one just brings back memories of working in Papa Murphys doing the morning prep.... Used that for both the tomatoes and onions every day. Saved so much time using it, and it's super satisfying.
I think the slicer and the dicer could be used in tandem for a pretty quick dicing situation. I love these vids.
Was surprised they didn’t try slicing the onion with the tomato slicer
Mike really gave it his all in this one 👍
The first one could be useful for home cooks if it can be rented or borrowed from a library of things (some public libraries have those, though I'm not sure how many would include bladed stuff like this...).
Anyway, if you have some big event and want to do the catering yourself, getting that for a day or two would be useful!
I have a white and green plastic “Fry Cutter” from walmart that works nearly identical to the last dicer. Works great for cutting chickpea salad with bell peppers, onions and parsley in a couple minutes instead of half an hour.
I love that I knew what the first gadget was right away!! I used to use a tomato slicer similar to that in my very first job at a Wendy’s fast food restaurant!
I always worked the opening prep shift and we had a tomato slicer and onion slicer and a lettuce chopper. Didn’t have to use knifes on very many of the prep items for our salads or burger stations. Lol
This was super fun to watch, would love to see more of the industrial gadgets
LOVE your gadgets Reviews guys! Always so funny!😂😂😂😂😂
I’d really like to see you guys test the Anova chamber vacuum sealer they just released! They advertise a whole host of extra functions but I’d like to see it put to the test given it’s £400 price tag
The last gadget would absolutely help in making homemade French fried potatoes!
That is what it is for, not dicing. It's for making chips. They had a potato next to the chopping board but didn't use it! I was shouting "Put the potato in!"
when i used to work in a uni food court we used both the slicer and dicer in tandem for tomatoes and onions. We would slice massive metal tubs full of each and then run those slices through the dicer. It could take a couple of hours for the amount we needed but it was so effortless it didn't completely wipe the person using it and there was almost zero risk of injury.
With regards to the peeler, I think there are scales of professional catering outlet, and with that comes a scale of people operating the outlet. A peeler like that could really help someone who has to prep a whole lot of produce solo, but has that lowered dexterity Jamie mentions in relation to home cooks. Not a criticism, just noticing the trend to consider only restaurant/high end chefs as professional :)
I always see tools like that for someone with something like arthritis. Although I do find it funny that they really advertise butternut squash for it lol.
also think about RSI (repetitive strain injury) which is a huge issue in the restaurant industry. You can be fit and healthy and still get RSI due to having uninterrupted volumes of repetitive work which leads to injury. Chefs notoriously can get RSI from doing knife work prep day in and day out.
As someone with CTS personally I don't think something like that would work for me since I would have to keep holding that thing, pressing the button to keep it going and the possible vibration I assume it emits... Yes maybe the act of peeling would be easier, but with all the added things compared to regular peeler would not make it worth it for me I think.
This video is Mike and Jamie’s Improv Comedy Special and I just love it hahaha thank you for making my Sunday 🔥
I've used the tomato slicer in a couple restaurants in the US, totally worth the space, also never been in that cramped of a kitchen, but I could see it being a high space cost for like a food truck.
When I worked at the habit I used to use the tomato slicer at beginning of shifts to prep the tomatoes for the burgers. Also would prep a lot of onions with a similar press for the burgers and also the diced tomatoes for the salads. I didn't get to prep the lettuce which would used a slicer you would crank and a giant trash can sized salad spinner to dry them.
I work in a restaurant where we use the slicer and dicer. The slicer works best in one quick motion and firm tomatoes. The dicer we lubed up the poles with cooking spray to help it move more fluidly and cut easier.
Im so fucking frustrated. They used the chip cutter without making chips with it 😂 i just wanted to climb up the screen and make them use the potato 😂
Absolutely! Couldn't fathom why they didn't realise it's full potential (never used one for dicing, definitely used it for cutting chips)
i love jamie and mike trying gadgets and being dumb idiots together 😊
they were not dumb or idiots at any point in this video. i dont know what you watched. and also i cant see why that would be a good thing either.
I was concerned that there wouldn’t be a video but the wait was worth it and who doesn’t love a bit of Gadge Discourse? Also, is it going to be ‘Squeezing Custard’ fun or ‘Coconut Scraper’ Disaster Movie? Only time will tell!
Happy Sunday to SortedFood HQ and the Community!
Happy Sunday! We had daylight saving at midnight last night….. so we’ve switched from BST to GMT which may explain why a few people are a little confused at the timings 😆
@@SortedFood I understood that much later lol
Another use for the “dicer” is to make french fried potatoes. I used to work in the chow hall of a military base and we had one of those mounted to a wall and we would make buckets and buckets of fries ready to be cooked. We also used it to make carrot sticks when packing field lunches.
Have also used the slicer and dicer in fast food prep. The carrot peeler//massager was hilarious
For the potato masher, I was surprised they didn't compare it to a hand-held potato ricer. Same thing, just smaller scale.
And for the dicer at the end - it is probably more common than you might think state-side, particularly for french fries. Walk into any in-n-out in California, and you can almost always see someone chucking whole potatoes in to a wall mounted version with a leverage handle (kinda like the one one the potato ricer): th-cam.com/users/shortsdBveg8tDpx4
We use that vegetable dicer in my pizza kitchen. To dice tomatoes, we top them, cut them in half (top to bottom), cut out the core and scoop the mushy insides with our thumb, then it's ready to dice -- cut side down for best results.
Okay this video was fun & I loved seeing the industrial kitchen gear being tested. That said, I think we need to have a safety intervention for Mike... When the boys wanted to see which peeler was faster, esp after seeing how close Mike's fingers were when solo peeling with Kush's peeler mid-air, I said out loud, "You do NOT have a cutting race!" Lo and behold Mike cut himself, and then was so nonchalant about it... Then moments later haphazardly forced down on the dicer handle with no bracing or support underneath until it flew downward, and even Jamie said firmly "mind yourself" It made me scared for Mike and the hundreds of thousands of viewers these videos influence, likely many young impressionable viewers as well - Maybe we can have a safety skills badge day or something... I was really excited for this video when it started but by the end all I could think about was the worry for everyone's safety :(
Agreed. I know they have some no-cut gloves somewhere in the kitchen they just needs to wear a pair while doing this.
Hey guys! Got a cool idea: Umami challenge. Feed the normal dishes that had plenty of umami in them and have them guess what the source of umami is.
Love this idea, thanks Daniel! I’ll pass your comment onto the team 😁
Hayley @ Team Sorted
@@SortedFoodVery happy to help!😊😊😊❤❤❤❤❤
The vegetable dicer, or at least a similar design, is definitely used at Chili’s. We also use a similar design for the lemon/lime chopper we use
Oooh while working McDonalds in the 90s a bit, we had a, "Kitchen Witch," which was that tomato slicer bolted to a table just for tomato! I loved that slicer. Whooa and in the 80s my mom owned an arcade and cafe, and on the kitchen wall was a square blade chopper mounted to the wall with a lever on the side so you could put your body into it! It was just for cutting potatoes into fries right over the deep fryer!