☝️😲 Emmy, here’s a steak marinade recipe for you. I made it myself, I’m a chef. Bourbon Steak marinade 1/2 cup of soy sauce 1/3 cup whiskey - moonshine 1/3 cup brown sugar - packed 1 tsp of dijon mustard 1 tbs hot sauce Mix ingredients and place your steaks in the marinade for at least 8 hours or overnight for larger pieces of meat. Works great with flank steak, hangar steak, any steak works well with this and it’s great on an open wood grill, caramelizes the whiskey and makes the steak super tender and flavorful.
That steak was _totally_ medium-rare. By 1971 standards! The avocado enamel was sooo nostalgic. The house we moved into in 1968 had both fridge & range in it.
Exactly! When Emmy said she was going to do it for 9 minutes I was all NOOOO EMMY THE 70s WERE DIFFERENT! 😂 She should have been taking time OFF the cooktime, not splitting hairs. (Especially since I think Emmy follows Alton Brown for food safety temperatures.)
I remember that color well. My fridge from the late 70s/early 80s brings back lots of happy memories. When she said 50 years old, it made me feel so old.
A toaster for steaks is something that sounds super futuristic even though it's from the past and would now be seen as vintage. These need to make a comeback
Even if I had no use for it (which I really don’t), this is an appliance I don’t think I’d be able to part with simply because it’s so cute. I love the typography of the manual, the overall design, the materials used and how much more well made it looks than many of today’s consumer appliances. Adorable. And this is coming from the fella who heard ‘meat toaster’ and thought it sounded like the world’s worst euphemism. I wish companies today made the longevity and materials used in their appliances as much of a priority as companies of the 50s/60s/70s did!
Man, my mind immediately ran wild with all the things "meat toaster" could be a euphemism for. Most of them I doubt TH-cam would allow me to type out 😂
Even up until the 90s! My mother has 3 electric hand mixers and 2 of them are from 2010 and newer, but she always uses the one that she had all through my childhood that she got around '90 because it just works the best. The newer ones heat up sometimes and get stuck, but the old one works flawlessly and never gives her any problems.
This reminds me of a "modern" version of the vertical burger broilers at Louis' Lunch in New Haven. Those date back to the end of the 19th century. Curious what cleanup was like?
Oh, yeah! Thanks for reminding me of that place. I still have to eat there some day. 🍔 Clean-up was really easy; just peeled of the foil and washed the drip trays.
The place sounds so familiar. I knew where PePe’s & Sally’s is/was (the lines were ALWAYS out the door). I knew Toad’s & Yale, of course…Macy’s… What street was Louis’ Lunch on, please? I haven’t been to my old stomping grounds in over 30 years.
Love the green... sixties avocado. Brings back memories. The best crust on meat I found with a thick carbon steel super hot. Whoa! what a super fast crust. Perfect for sous-vide when you don't want to cook your meat any longer. Ultra fast .
My parents had a much sturdier one of these in the 70's in Australia. It was very good at cooking all sorts of meats from steaks to sausages and was easy to clean.
I find it so interesting how we all have preferences. I prefer no pink in my meat. A tiny bit is fine. Like super tiny. I like it well done, but not burnt and chewy. My boyfriend, on the other hand, loves it rare. He always says after the cow lets out its last moo, that is when he wants it on his plate. I find him weird for it, but we are all different. 😂💖
I love avocado green. What a wild concept. Weird niche appliances are so fun. Thanks for showing it off and thanks to the one who sent it in such pristine condition.❤
I just ordered one of these on EBay! Thank you so much! I think it will be cool to use at the boathouse during stormy weather when it's harder to use the grill! 😎
Wow: It looks very much like that has never been used since the day it was received as a wedding gift over 50 years ago. I do wonder how easy the drip pan was to get out, and if the drippings were usable.
I used to have one of those. It was great for making steak sandwiches! You could cook the steak and then toast the bread too 😋😊 I really wish they would bring them back! 😁👍👍👍
I got married in 1987 and my mother-in-law had one. She used to exclusively cook and burn lamb chops in it. I got divorced in 1994 and I haven't cooked lamb chops since.
We called them Vertical Grills. My first husband and I got one for a wedding present in early 80’s. it was used constantly, but I let him keep it when we divorced.
Man, as soon as you pulled it out of the box, I got a flashback to the avocado coloured appliances in an apartment I once lived in. I'm sure it was built in the late 60's to early 70's, and the refrigerator and stove were an avocado colour. The bathroom fixtures were pink, and I can't figure out the builder's colour scheme. I guess it will take a bit of calibration to figure out the timing of the cooking, but it is fascinating. Maybe something to pull out during dinner parties or something
I need need need one of these, Emmy! I'm a BBKA, or bilateral below knee amputee. And having something like this in the kitchen would be a dream come true!!! Thank you for showing it, and trying it, and if I ever get a lottery win, I'll get one too! Love you Emmy!!!
Maybe a George Foreman Grill could work for you? I used to have one a long time ago and it did a pretty good job. Cleaning up was kind of a pain compared to a regular cast iron pan so I stopped using it but I think modern ones are easier. That particular design Emmy just used makes me a little nervous.
I have a Seventies kitchen. However, most of the appliances broke and have been replaced with white ones, so only the countertops and range are still avocado color.
I'm with you! I love a good ole ribeye medium at the most, with a good crust. When I was young, I wanted well done. Thank goodness, someone showed me what a proper sheared steak is...
Wow looks like that was never used before as it was pristine! Wish today’s appliances were made like back in the day. I was a kid in the 70’s and things were built to last.
I'd imagine that if the heating elements were coiled a bit more tightly, they might give more heat concentration inside the device, giving you the nice caramelisation on the meat on the outside, but giving you the pinkness inside that you desire, but, given it's a 120v device, you guys are a bit limited as to how much power you could draw from an average 15A 120v socket back when it was new, so I guess they could only fit a certain length of heating elements to keep it from burning up the wiring... :)
Vertical grills were "a thing" in Australia around the same time (1970's and early 1980's), but I guess the flaming/fire problem Emmy pointed out plus all the fun of clean-up (nooks and crannies that get coated in fat and meat juices) eventually killed them off. We have 240v 50Hz, so a lot more power and less cooking time than possible in the USA.
The problem I see is that heat rises, so you are always trying to basically overcome physics by creating an overly high heat. Broilers only make sense because you already have a very high powered devise, but you are still drawing a ton of power to overcome physics. Plus cooking by "air" is the least efficient method possible, also because of physics. I've never truly loved a steak that wasnt cooked on an outdoor grill
You're excitement and the fact that the meat toaster was in its original packaging is Amazing! I enjoyed your excitement. So I never knew this existed! Ty!
1971! No wonder we didn’t have one of those… all of mom’s fabulous wedding gift appliances were from 1959 and she really didn’t get anything new of significance till 1985 when we got our first microwave! 😂
My husband and I had something like this pretty recently that we had gotten as a gag gift - a bacon toaster! Worked exactly the same way on a smaller scale - cooking the bacon in the oven is easier!😆
@@oohlalala2153 It's actually quite easy, but requires a ton of paper towels if you don't want a huge mess on your hands. Basically just wrap up to 8 slices of bacon in paper towels (A minimum of three layers of 2-ply paper towels, I actually use three layers on the bottom and three layers on top). Put on a plate, microwave for about 4 minutes on high to start, CAREFULLY unwrap them and rearrange them based on how cooked they look (all microwaves have hot spots). Then microwave another 2 minutes or so, check again, then repeat, one minute at a time. Cooking them on a sheet pan in the oven is better in every way IMO, tastes better, less work, less mess. But for like only 3 slices of bacon, or if you don't have a full oven, it works perfectly fine
Can I just say I always look forward to the little nonsense clip at the very end. The consistency of keeping that in all your videos has made you one of my favorite TH-camrs.
I kind of want this with how relatively fuss free it is. Yes, technically just using a cast iron skillet also is, but I feel like the stove we have at our apartment is just not up to the task - never managed to get a good steak on it. Yours also came out a bit too cooked than I like it but not too bad, at least it didn't look like a shoe texture.
What's the matter with your stove? Can't you control the heat properly or does it lack power to get quick good heat? I'm also in love with induction for a few years now. At first we had a single portable hob (and a quite cheap one) added to our regular stove, now we have an induction stove. Love it and at least your cast iron skillet will work on it. And any pot, pan and skillet a magnet sticks to will work, too. You can't work with remaing heat as on a regular electric stove, but you have that instant heat on/off effect of a gas hob plus having perfect heat regulation.
If you want the best steak possible on a low power stove... Use the Reverse Sear method. 1) Season steak with Salt, Pepper, and Garlic powder. Leave on the counter, to allow it to reach Room Temperature, and to absorb the spicing. 2) Pre-heat the over to about 250f (under 300f). 3) Put the steak in your Cast Iron pan, and slide into Oven. 4) Allow a 1" thick Steak to reach a temp of about 115f. 5) Pull the pan out with Silicone gloves, and place on the stovetop... waiting 10min for the meat to Rest. (It will continue to rise in temp, and cook fully to Med.Rare + re-absorb the juices. 6) Remove the steak from the pan, temporarily placing it on a plate. 7) Put some Peanut Oil into the Pan, and place the pan on the stovetop burner, on the Highest setting. 8) Pat the steak and plate dry with paper towels 9) When the oil starts to smoke... place the steak in the center of the pan. 10) Allow the steak to Sear for at least 60 seconds, each side. Do not move the steak, between flips. 11) Remove the steak, put on Dinner plate, and Serve / Eat Immediately (its already been rested.. as this last step, was just to add a crispy crust). Tips: - Make sure that there is plenty of Oil in the Pan, so that it forms the perfect Crust. Too little of oil, and the crust formation will not be anywhere near as good. - If after flipping the steak twice... the exterior isnt crispy enough.. extend cooking times another 30 seconds per side. Extend more, as / if needed. (Ive almost never needed more than 60 seconds per side) - If for some reason your steak is still a bit too raw internally... just pop it back into the oven, and check the temps frequently. - If the steak is thinner than 1", you may have to remove the steak at 110... least it over-cook. - If the steak is over 1", you might need to add more cooking time afterwards.. or, to remove it at like 120f. That said.. IMO, Its still much safer to add more time in the oven, after searing, to prevent over-cooking. - Using a Cast Iron pan, helps retain the maximum amount of heat possible... and will help to yield the best searing results. If you dont have one, you may need to extend searing times.. as the pan will cool much quicker. As for this gadget, its a technical flop. Cleaning that grates, the internals, and especially those Springs... would be a Nightmare.. compared to cleaning a frying pan. Why the Reverse Sear method? - The result of reverse sear, will create a steak that is perfectly Medium rare, from the very center of the meat... to the very thin crusty edge shell. With typical steak cooking methods... you tend to get different color gradients in the meat... where the center is red (Med Rare), and further out towards the edges... the meat is "Medium"... with a very thin layer of "well done" at the furthest edge of the meat. - In addition, since you Rest the Steaks before searing them... that allows you to be able to serve the steaks nice and HOT, Immediately. - There should be far less Moisture loss, due to the oven sealing the moisture from escaping. As such, the steaks will be the Juiciest you have ever had. - The crust will be FAR more crispy than the typical pre-sear methods, and wont overcook the steak, when done properly. The only thing missing, is a Charcoal grill flavor. If you have a Charcoal grill... change the Searing, to High Temp, flash Grilling. That will give you those grill char marks, and natural charcoal smoke flavor.
Me too! I once went to a fancy restaurant and ordered my steak “blue” by accident. My Ex, who was a jerk, wouldn’t “let me” (I was young) send it back. Best jerky thing he ever did to me. So delicious! Never went back to medium rare! 😆🇨🇦
That would be a really cool appliance for say someone in college, in a dorm room where they don't have an oven. I mean sure you could buy one of those heat plates but with tis you'll get less mess and no smoke. I think its pretty cool.
Ok people often say this, but who the heck is cooking a steak in their dorm room? It's hard enough doing dishes in a dorm, imagine trying to pull this thing apart in the bathroom and wash it out
Oh my, avo green too. When I got married in the 90s, my mom gave me her avo green kitchen appliances that she had been using for 20 years. They worked but were ugly
I actually think my parents had one! that thing has NEVER been used!!! amazing - two words!!! FIRE HAZARD!!!! a vertical toaster oven??? thanks for the amazing video Emmy!!!!
My aunt had one when I lived in San Francisco as a kid. We sold it at a yard sale back in the 90s. I think there was a bidding was btw 2 or 3 people and the person who bought it owned a vintage antique shop in SF. My aunt probably only used it a few times. Had the box and instructions.
We had the exact same broiler when I was a kid. Mom did not like it very much, so it lived in the cabinet when it wasn't on limited duty for sausages/brats/wieners. Our steaks were only done in cast iron skillets or on the grill on the back patio.
now that actually looks good(and still needs to be cooked more for me)! im always a little revolted when i see still pink meat inside, mine must be well done.
Aaahhhh, Yes! I had one of those! The colour of the “toaster” is truly one of the two colours associated with that decade. The other was “Harvest Gold”. I found the “toaster” to be adequate in cooking the meat, but I too, prefer a super hot cast-iron surface to get that wonderful fond. When you want to cook bacon (or similar thin items) you simply flip the sides of the thing that holds the meat and you get a really thin space in which to grip your desired food. Great demo, by the way. This one brought back fond memories for me. As I remember, it wasn’t very expensive and did a reasonable job. Thanks for all your efforts to bring us a show filled with positivity and humour! 👵🏻🐾💕🇨🇦 *roar*!
I heard in another video that these were taken off the market because there were many instances of people setting their kitchen on fire if they flared up while cooking a fatty steak which in my opinion is the best kind of steak :) I prefer to cook my steak on the grill seasoned with a little onion powder and garlic salt. I live in northern New England and use my grill year round. It's fun watching the snow melt off as it heats up.
The CAN OPENER! A short wooden dowel with a curved metal "spike" sticking out of it. It's simple and reliable. No electricity. No AI. No lasers. It just works... :)
Off topic, thank you for making me sleep in peace every night watching your videos, thank you for calming my stress/anxiety, your smile, your soothing voice, your positivity, everything in your videos just bring me peace, happiness, and Isolate me from everything negative going on, thank you!❤️
This is crazy. I've never seen this meat toaster. I was married in 71 and I would have loved to get this as gift. This couple never even really opened it.
Hmm.. I remember this as a kid. Not to be a negative Nancy but wonder how many fires were started by this thing. People not following directions, etc. love your vids!!
Me: frantically searching the web for something like this since my stove literally just quit! That steak looked so good but I’m like you, I love a medium rare while the hubby loves a well well done steak (aka shoe leather haha). Love the ending. I’d gnaw that bone too, especially since I haven’t eaten a steak since C19
I graduated high school in 1971 and of course there was a war going on and yep I got drafted. so I somehow don't remember seeing this Appliance. great concept, but not the way I cook my steak. love the Vintage look, though it would be interesting to find out how many of these appliances they actually sold during the time they were making them.
Love ya emmy- love that retro gadget!!! So much fun as always.Sorry it was over cooked. I just made a vintage recipe of cornbread waffles made with cream of chicken soup- I think you would love it
Thanks Emmy! Delightful as always! Team Cast Iron Pan When I tried to think of appliances, all I could think of is Turkey dinner suspended in jelled Turkey broth (but, that's from a couple years ago) Also, not vintage, but, at least an appliance: hand held mini pies (about 8 oz each), set of 4 in something that is built like a waffle iron. So much fun!
Wow, I like it. I've never seen one. My local neighborhood pizza parlor/beer establishment cooks their steaks perfectly as ordered with the rotary pizza oven. My favorite nostalgic kitchen appliance would be my grandmother's electric Turkey broaster from 1968. It still works perfectly.
That steak was cook just right for me. I love a mine medium. At least you know how long to cook it for you now though. That is a really cool gadget. Thank you for sharing.
That's kind of cool. I like my steaks rare to medium-rare, so cooking a steak in 6-7 minutes sounds great to me. I would have loved to own one. I'm surprised that no one has made a modern version of it.
OMG are you kidding me Emmy?? I'm not a big steak person but that steer looked BEAUTIFUL to me. I hate extra fat and too much pink. They never used that? I think that thing is really cool. Love green lol. I would gladly have received it. Thank you! 🥩
Oh goodness, I haven't seen one of those in decades. My aunt who lived in Simi Valley had one of these and I remember seeing it used when we visited back in the 70s and 80s. The only difference was hers was harvest gold instead of avocado. And I'm pretty sure hers was a wedding gift too.
I love vintage appliances ,though I own a modern digital crock pot -I use my 1970s one all the time. Why do I have a sudden urge to buy this meat toaster...I rarely eat steak .....lol!
OMG 😳 We had one these way back when it was new. Same avocado green color, when avocado green and harvest gold were the big thing. If I recall correctly we cooked burgers more often. It seemed like the elements didn’t provide even heating. There’s too big of a gap between the undulations of the elements. I wonder what happened to ours?
We very rarely could afford steak in the house or when out to eat while I was growing up, but on the rare occasions that we did, my mom insisted on having it well done (very little or absolutely no pink at all). Even now as an adult, seeing people cook their steaks anything less than that is always a shock at first 🤣🤣
My mother liked her steak well-done. I hated steak until I was 10 years old and tasted a rare steak at a neighborhood 4th of July party. It was delicious.
@SensualSquelch Yeah nothing beats a good old cast iron.. you know individuals that overcook their meat. I say to them Maasai drink cow's blood and milk. The raw milk has good bacteria that helps them break down the protein nutrition..There is no better source of actual iron then from beef. Beef blood beef liver beef meat.. it is superior bioavailable nutrients. You can't even begin to take the iron from a plant and make it into ferritin. And ferritin is important for you to make ATP and get oxygen to your cells. Chicken has more tryptophan than turkey. As a matter of fact it's the lighting around the holiday times. Fire light candle light that warm glow light. Is important for your penile gland to start producing melatonin.. the first thing I see in a vegan when I know that they have eaten through their blood serum store, is the changing of their color their melanin. Some appear yellow gray green pale. People of Rich melanin turn from a deep chocolate to coffee with cream.. we are talking bioavailable nutrients. The sacrifice of a life of an animal in our nutrients is a perfect circle. We can't even begin to break down the ingredients within vegetables and make vitamin A vitamin k vitamin D3. No amount of tryptophan and avocados and seeds is going to help anyone produce melatonin. Or melanin. Or D3. As a matter of fact it's so important for the eyes to receive the light. Because that's the trigger for the pineal gland, quite amazing I said whenever I learned this in first grade because I was learning it my class wasn't. And I was educating them. School is so slow and redundant. Our education system needs a massive overhaul. It's infuriating how are modern medicine absolutely ignores nutrition herbs. My very own great-grandfather was coined a witch doctor. This is in the time when Rockefeller was coming into oil and pharmaceuticals. Whoever heard of healing someone with an herb. You witch doctor, they proclaimed him a witch doctor. Susan Humphries an amazing woman you should check her out check out her book. And those times that they were proclaiming herbalists such as my great-grandfather and I'm proud to take after him. My grandmother said you're more like your great-grandfather's daughter than I ever could be. And you weren't raised with him. But I remind her I remember him. He was a master of so many things. He made cuckoo clocks. He also made big grandfather clocks. He was a master farmer. Superior animal husbandry. My family are farmers. I have one heck of a story. But TH-cam doesn't let me share it. Back to iron. Iron is so so important for your body to make ATP which is basically fuel for your cells. Vitamin D3 is gasoline for your cells. Animal nutrition is superior. Hands down. Myself, my grandmother, my cousins. We all have to eat the carnivore diet. As a matter of fact, I have a connective tissue disorder, and I cannot handle oxalate. Many individuals that have fibromyalgia or Crohn's or IBS. You need to get your oxalates checked. If you are a hypermobile EDS. Ehlers danlos syndrome. As well as vascular. It would be very important for you to mind your nutrition and an animal-based diet is key nutrition for us. And I also want to remind you, I repeat if you have hypermobility I would get yourself checked, test your calcium oxalate. You must be careful with high doses of vitamin c. You must be careful when taking yourself down off of oxalate as well not to cause a dump. That's your body just getting rid of it all at once and it is the most painful thing ever you will be hospitalized. It's not fun when you're peeing tea. My cousin has epilepsy severe grand mal seizures. Since he was 19, I was 10 I witnessed the healing of him. We carry MTHFR SNP gene mutations. we can't methylate properly. We cannot remove toxins from our cells. Folic acid is a slow cell death for individuals like ourselves. Which anything pre-processed and pre-made is a slow cell death for us. Folic acid turns into a chemical within the cyanide family. That is very toxic to our cells. There's a movie in the early 2000s a young Dakota is in it. I think it's called uptown girl. Young Dakota is a hypochondriac and she has to take a medicine at a certain time. The babysitter hands her a fruit punch and she says yuck you might as well drink cyanide it's faster. Well folic acid is definitely in fruit punch. I caught that immediately. My girlfriends didn't so I googled all the information and showed it to them and they were like oh my god. I'm like yep. Wow no one even bad at an eyelash at it. But I knew what it was. I cannot stress how imperative animal nutrition is certain individuals. Especially like myself and many others in my family.
I like my steak in between medium and medium well. At restaurants i usually opt for medium because more often than not when asking for medium well it ends up being well done.
This proves cash is the best wedding gift 😂 it’ll get used immediately instead of a gift that is shipped to a TH-camr and used for the first time 50 years later.
I want 1! Imma "set it and forget it"- person. My favorite style of cooking is to set it, then walk away; ie; microwave, toaster, insta pot, slow cooker. Even a BBQ grill or boiling a 6 min egg is asking a lot.
As a former restaurant chef, meat is as follows: Rare - cool red center 135°F Med rare - warm red center 140° Medium - hot pink center 145° Med well - hot center with no pink 150° Well done - put it on your feet because it's leather. 155° Let rest for 10 minutes You like yours medium rare and a half.
You'd get quicker and more browning if you left the steak uncovered overnight on a rack open to the dry refrigerator air, seasoned. The salt will be inside the meat and the juices will be slightly concentrated, but the outside dry enough for the Maillard reaction to start sooner. Adjust the amount of time it dries in the fridge to optimize your results.
When I was 8 years old I wanted a grilled cheese sandwich. But instead of asking my grandma to make me one, I decided to make one but in the toaster. 😆 Smoke started to come out once the cheese melted and as soon as the smoke detector went off, my grandma came running downstairs to see what was going on! She saw the toaster, made the sandwich pop up and then unplugged it! It was, needless to say, now ruined. 😆🤦🏼♀️ Never did that again! 😂🤣 Thankfully I don't remember what happened after that except her yelling at me "Amanda!!! What are you doing?!" 🤣🤣🤣
I wish I could have an appliance like this. I don't have much of a kitchen until I get to move house so this would've been perfect for me to make more than just microwave stuff! Looks wonderful!
Presto did have a recall on those vertical toasters because of a fire hazard. I don't know what models, it's been a long time since I've seen one of those. Probably because the dripping fat caught fire, like on an outside grill. Now it could be user error by not cleaning it properly, and, Presto did have a couple of different models as I recall. Like any appliance, some work for years and years for people, some don't. Like pressure cookers, I've used them all my life, never a problem, but people are terrorized it's going to explode. Not if you read directions which most people don't do.
I see how the element is arranged and perhaps that’s why there was an uneven cooking of the steak. I bet if the elements were longer, therefore had more waves, that it would be more evenly cooked.
In Australia, they’re called a vertical grill and you can still buy them. When you said 70s, I thought, don’t they still make them? I checked and yes, they do.
The electric rotisserie machines, tend to come with a flat basket.. which could easily hold a steak. You should try cooking a steak in one. Ive used mine to cook both a Chicken and a small Turkey in it (well seasoned) ..and both turned out Fantastic. Ive been meaning to try beef in it, but I have to find the basket...
A toaster for toasting your meat.💀 What's your favorite nostalgic kitchen appliance?
My mum's pressure cooker. I still have it.
@Ba Gawk Classic.
@@Jiuhuashan Cooks everything right quick.
I have a vintage 1930s panini press.
☝️😲 Emmy, here’s a steak marinade recipe for you. I made it myself, I’m a chef.
Bourbon Steak marinade
1/2 cup of soy sauce
1/3 cup whiskey - moonshine
1/3 cup brown sugar - packed
1 tsp of dijon mustard
1 tbs hot sauce
Mix ingredients and place your steaks in the marinade for at least 8 hours or overnight for larger pieces of meat. Works great with flank steak, hangar steak, any steak works well with this and it’s great on an open wood grill, caramelizes the whiskey and makes the steak super tender and flavorful.
That steak was _totally_ medium-rare. By 1971 standards! The avocado enamel was sooo nostalgic. The house we moved into in 1968 had both fridge & range in it.
Exactly! When Emmy said she was going to do it for 9 minutes I was all NOOOO EMMY THE 70s WERE DIFFERENT! 😂 She should have been taking time OFF the cooktime, not splitting hairs. (Especially since I think Emmy follows Alton Brown for food safety temperatures.)
dude that steak is cooked perfectly. A little pink in the middle.. how is that not medium rare? medium wouldn't be pink at all
@@stone_pilot Well Done is no pink, what she cooked is Medium to Medium Well. Medium is mostly pink, Medium Rare is some red.
I remember that color well. My fridge from the late 70s/early 80s brings back lots of happy memories.
When she said 50 years old, it made me feel so old.
A toaster for steaks is something that sounds super futuristic even though it's from the past and would now be seen as vintage. These need to make a comeback
Even if I had no use for it (which I really don’t), this is an appliance I don’t think I’d be able to part with simply because it’s so cute. I love the typography of the manual, the overall design, the materials used and how much more well made it looks than many of today’s consumer appliances. Adorable. And this is coming from the fella who heard ‘meat toaster’ and thought it sounded like the world’s worst euphemism.
I wish companies today made the longevity and materials used in their appliances as much of a priority as companies of the 50s/60s/70s did!
Hear, hear!
I agree. I love how this whole thing looks with it’s beautiful vintage green colour. I’d totally buy one if I had the chance.
Man, my mind immediately ran wild with all the things "meat toaster" could be a euphemism for. Most of them I doubt TH-cam would allow me to type out 😂
@@skeetsmcgrew3282 "He was a real meat toaster until he met the woman he would eventually marry."
Even up until the 90s! My mother has 3 electric hand mixers and 2 of them are from 2010 and newer, but she always uses the one that she had all through my childhood that she got around '90 because it just works the best. The newer ones heat up sometimes and get stuck, but the old one works flawlessly and never gives her any problems.
Okay but hear me out : in the dead of a Canadian winter, yet you still get BBQ hotdogs with this. That would be amazing.
She always finds the best stuff lol
Thank you, but this one was all Niki.
Emmy: “No peeking!”
Also Emmy: “Let’s take a peek!”
I love her🤣💕
This reminds me of a "modern" version of the vertical burger broilers at Louis' Lunch in New Haven. Those date back to the end of the 19th century. Curious what cleanup was like?
Oh, yeah! Thanks for reminding me of that place. I still have to eat there some day. 🍔 Clean-up was really easy; just peeled of the foil and washed the drip trays.
Yes!! My mind immediately went to that! Mmmm... Now I want a hamburger 🍔
The place sounds so familiar. I knew where PePe’s & Sally’s is/was (the lines were ALWAYS out the door). I knew Toad’s & Yale, of course…Macy’s…
What street was Louis’ Lunch on, please?
I haven’t been to my old stomping grounds in over 30 years.
@@StormSongs7 over on crown street. :)
I saw a hundred year old toaster in NY somewhere online. It was cool.
My school had a smaller one similar.
Was very even on how it toasted.
Love the green... sixties avocado. Brings back memories. The best crust on meat I found with a thick carbon steel super hot. Whoa! what a super fast crust. Perfect for sous-vide when you don't want to cook your meat any longer. Ultra fast .
Thanks for the tip! I really need to use my carbon steel pan more often. I forget that it exists lol
You had a green kitchen, but could you buy avocados?
My mother’s favorite color!
@@mikebeacom4883 yes
My parents had a much sturdier one of these in the 70's in Australia. It was very good at cooking all sorts of meats from steaks to sausages and was easy to clean.
I'm australian, how did I miss this??!!
@@MsWnDrLnD You're young? My mother had one of these when I was growing up. I even cooked sausages in it.
I'm 33 :( so born in 89, still surprised I've never seen or heard anything like it 😅
@@MsWnDrLnD You didn't miss much - when you did lamb chops in it it smoked the whole house out. Ditto fatty bangers. 🤪
Hello fellow Aussies. We had one too. I moved into my first flat in 1975. I nicked mum's! Greetings from Dimboola in Victoria, Australia.
My ex had one of these and we used it often, It fun to use for a variety of stuff - sausages often got grilled up in ours
Did she keep it ?
I find it so interesting how we all have preferences. I prefer no pink in my meat. A tiny bit is fine. Like super tiny. I like it well done, but not burnt and chewy. My boyfriend, on the other hand, loves it rare. He always says after the cow lets out its last moo, that is when he wants it on his plate. I find him weird for it, but we are all different. 😂💖
I love avocado green. What a wild concept. Weird niche appliances are so fun. Thanks for showing it off and thanks to the one who sent it in such pristine condition.❤
I just ordered one of these on EBay! Thank you so much! I think it will be cool to use at the boathouse during stormy weather when it's harder to use the grill! 😎
Wow: It looks very much like that has never been used since the day it was received as a wedding gift over 50 years ago. I do wonder how easy the drip pan was to get out, and if the drippings were usable.
I used to have one of those. It was great for making steak sandwiches! You could cook the steak and then toast the bread too 😋😊 I really wish they would bring them back! 😁👍👍👍
I got married in 1987 and my mother-in-law had one. She used to exclusively cook and burn lamb chops in it. I got divorced in 1994 and I haven't cooked lamb chops since.
We called them Vertical Grills. My first husband and I got one for a wedding present in early 80’s. it was used constantly, but I let him keep it when we divorced.
Man, as soon as you pulled it out of the box, I got a flashback to the avocado coloured appliances in an apartment I once lived in. I'm sure it was built in the late 60's to early 70's, and the refrigerator and stove were an avocado colour. The bathroom fixtures were pink, and I can't figure out the builder's colour scheme.
I guess it will take a bit of calibration to figure out the timing of the cooking, but it is fascinating. Maybe something to pull out during dinner parties or something
I have a blender that my Daddy bought in the 70's. Still works and a fridge that is 50 years old! Amazing craftsmanship!!
I need need need one of these, Emmy! I'm a BBKA, or bilateral below knee amputee. And having something like this in the kitchen would be a dream come true!!! Thank you for showing it, and trying it, and if I ever get a lottery win, I'll get one too! Love you Emmy!!!
Maybe a George Foreman Grill could work for you? I used to have one a long time ago and it did a pretty good job. Cleaning up was kind of a pain compared to a regular cast iron pan so I stopped using it but I think modern ones are easier. That particular design Emmy just used makes me a little nervous.
You should look on ebay. Its amazing what you find on there!
Omg!! It's even avocado green!! Super era-appropriate.
I have a Seventies kitchen. However, most of the appliances broke and have been replaced with white ones, so only the countertops and range are still avocado color.
I'm with you! I love a good ole ribeye medium at the most, with a good crust. When I was young, I wanted well done. Thank goodness, someone showed me what a proper sheared steak is...
Wow looks like that was never used before as it was pristine! Wish today’s appliances were made like back in the day. I was a kid in the 70’s and things were built to last.
I'd imagine that if the heating elements were coiled a bit more tightly, they might give more heat concentration inside the device, giving you the nice caramelisation on the meat on the outside, but giving you the pinkness inside that you desire, but, given it's a 120v device, you guys are a bit limited as to how much power you could draw from an average 15A 120v socket back when it was new, so I guess they could only fit a certain length of heating elements to keep it from burning up the wiring... :)
Vertical grills were "a thing" in Australia around the same time (1970's and early 1980's), but I guess the flaming/fire problem Emmy pointed out plus all the fun of clean-up (nooks and crannies that get coated in fat and meat juices) eventually killed them off. We have 240v 50Hz, so a lot more power and less cooking time than possible in the USA.
Exactly! ...or you could just buy a cast iron skillet. 😘
this comment makes my legs feel funny
The problem I see is that heat rises, so you are always trying to basically overcome physics by creating an overly high heat. Broilers only make sense because you already have a very high powered devise, but you are still drawing a ton of power to overcome physics. Plus cooking by "air" is the least efficient method possible, also because of physics. I've never truly loved a steak that wasnt cooked on an outdoor grill
I just Love watching you test these older gadgets!!!!
You're excitement and the fact that the meat toaster was in its original packaging is Amazing! I enjoyed your excitement. So I never knew this existed! Ty!
1971! No wonder we didn’t have one of those… all of mom’s fabulous wedding gift appliances were from 1959 and she really didn’t get anything new of significance till 1985 when we got our first microwave! 😂
My husband and I had something like this pretty recently that we had gotten as a gag gift - a bacon toaster! Worked exactly the same way on a smaller scale - cooking the bacon in the oven is easier!😆
IMHO cooking bacon in the oven is hard to beat. 🥓
@@emmymade I prefer bacon cooked in the the microwave. I makes it very crispy and quick cooking time.
@@burdis2gunz how do you do it? in increments?
👍Yeah, or you could use a cast iron skillet. (I'm a fan of lard-fried-bacon myself. 😉)
@@oohlalala2153 It's actually quite easy, but requires a ton of paper towels if you don't want a huge mess on your hands. Basically just wrap up to 8 slices of bacon in paper towels (A minimum of three layers of 2-ply paper towels, I actually use three layers on the bottom and three layers on top). Put on a plate, microwave for about 4 minutes on high to start, CAREFULLY unwrap them and rearrange them based on how cooked they look (all microwaves have hot spots). Then microwave another 2 minutes or so, check again, then repeat, one minute at a time. Cooking them on a sheet pan in the oven is better in every way IMO, tastes better, less work, less mess. But for like only 3 slices of bacon, or if you don't have a full oven, it works perfectly fine
Can I just say I always look forward to the little nonsense clip at the very end. The consistency of keeping that in all your videos has made you one of my favorite TH-camrs.
I kind of want this with how relatively fuss free it is. Yes, technically just using a cast iron skillet also is, but I feel like the stove we have at our apartment is just not up to the task - never managed to get a good steak on it. Yours also came out a bit too cooked than I like it but not too bad, at least it didn't look like a shoe texture.
What about an induction burner? Probably easier to clean and more versatile than this!
What's the matter with your stove? Can't you control the heat properly or does it lack power to get quick good heat? I'm also in love with induction for a few years now. At first we had a single portable hob (and a quite cheap one) added to our regular stove, now we have an induction stove. Love it and at least your cast iron skillet will work on it. And any pot, pan and skillet a magnet sticks to will work, too. You can't work with remaing heat as on a regular electric stove, but you have that instant heat on/off effect of a gas hob plus having perfect heat regulation.
If you want the best steak possible on a low power stove... Use the Reverse Sear method. 1) Season steak with Salt, Pepper, and Garlic powder. Leave on the counter, to allow it to reach Room Temperature, and to absorb the spicing. 2) Pre-heat the over to about 250f (under 300f). 3) Put the steak in your Cast Iron pan, and slide into Oven. 4) Allow a 1" thick Steak to reach a temp of about 115f. 5) Pull the pan out with Silicone gloves, and place on the stovetop... waiting 10min for the meat to Rest. (It will continue to rise in temp, and cook fully to Med.Rare + re-absorb the juices. 6) Remove the steak from the pan, temporarily placing it on a plate. 7) Put some Peanut Oil into the Pan, and place the pan on the stovetop burner, on the Highest setting. 8) Pat the steak and plate dry with paper towels 9) When the oil starts to smoke... place the steak in the center of the pan. 10) Allow the steak to Sear for at least 60 seconds, each side. Do not move the steak, between flips. 11) Remove the steak, put on Dinner plate, and Serve / Eat Immediately (its already been rested.. as this last step, was just to add a crispy crust).
Tips:
- Make sure that there is plenty of Oil in the Pan, so that it forms the perfect Crust. Too little of oil, and the crust formation will not be anywhere near as good.
- If after flipping the steak twice... the exterior isnt crispy enough.. extend cooking times another 30 seconds per side. Extend more, as / if needed. (Ive almost never needed more than 60 seconds per side)
- If for some reason your steak is still a bit too raw internally... just pop it back into the oven, and check the temps frequently.
- If the steak is thinner than 1", you may have to remove the steak at 110... least it over-cook.
- If the steak is over 1", you might need to add more cooking time afterwards.. or, to remove it at like 120f. That said.. IMO, Its still much safer to add more time in the oven, after searing, to prevent over-cooking.
- Using a Cast Iron pan, helps retain the maximum amount of heat possible... and will help to yield the best searing results. If you dont have one, you may need to extend searing times.. as the pan will cool much quicker.
As for this gadget, its a technical flop. Cleaning that grates, the internals, and especially those Springs... would be a Nightmare.. compared to cleaning a frying pan.
Why the Reverse Sear method?
- The result of reverse sear, will create a steak that is perfectly Medium rare, from the very center of the meat... to the very thin crusty edge shell. With typical steak cooking methods... you tend to get different color gradients in the meat... where the center is red (Med Rare), and further out towards the edges... the meat is "Medium"... with a very thin layer of "well done" at the furthest edge of the meat.
- In addition, since you Rest the Steaks before searing them... that allows you to be able to serve the steaks nice and HOT, Immediately.
- There should be far less Moisture loss, due to the oven sealing the moisture from escaping. As such, the steaks will be the Juiciest you have ever had.
- The crust will be FAR more crispy than the typical pre-sear methods, and wont overcook the steak, when done properly.
The only thing missing, is a Charcoal grill flavor. If you have a Charcoal grill... change the Searing, to High Temp, flash Grilling. That will give you those grill char marks, and natural charcoal smoke flavor.
My cousin laughs at me because I like my steaks so rare....she said a good veterinarian could bring it back to life... Lol
Me too! I once went to a fancy restaurant and ordered my steak “blue” by accident. My Ex, who was a jerk, wouldn’t “let me” (I was young) send it back. Best jerky thing he ever did to me. So delicious! Never went back to medium rare! 😆🇨🇦
That would be a really cool appliance for say someone in college, in a dorm room where they don't have an oven. I mean sure you could buy one of those heat plates but with tis you'll get less mess and no smoke. I think its pretty cool.
Ok people often say this, but who the heck is cooking a steak in their dorm room? It's hard enough doing dishes in a dorm, imagine trying to pull this thing apart in the bathroom and wash it out
Oh my, avo green too. When I got married in the 90s, my mom gave me her avo green kitchen appliances that she had been using for 20 years. They worked but were ugly
I actually think my parents had one! that thing has NEVER been used!!! amazing - two words!!! FIRE HAZARD!!!! a vertical toaster oven??? thanks for the amazing video Emmy!!!!
You're welcome. 😆
Really really cool..love vintage kitchen ware..thanks for testing and showing
My pleasure!
Not gonna lie, the concept of this video had me saving it until the very end of my subscribed videos today. 😂 All you videos are great tho, Emmy!
My aunt had one when I lived in San Francisco as a kid. We sold it at a yard sale back in the 90s. I think there was a bidding was btw 2 or 3 people and the person who bought it owned a vintage antique shop in SF. My aunt probably only used it a few times. Had the box and instructions.
That is a lovely early 1970's office furniture Green! 😀☘️
We had the exact same broiler when I was a kid. Mom did not like it very much, so it lived in the cabinet when it wasn't on limited duty for sausages/brats/wieners. Our steaks were only done in cast iron skillets or on the grill on the back patio.
Wow my parents had a toaster similar to this when I was a kid.
We just used it for cooking toast, never knew you could cook meat in it.
now that actually looks good(and still needs to be cooked more for me)! im always a little revolted when i see still pink meat inside, mine must be well done.
Agreed. Well done done well is the best.
Aaahhhh, Yes! I had one of those! The colour of the “toaster” is truly one of the two colours associated with that decade. The other was “Harvest Gold”. I found the “toaster” to be adequate in cooking the meat, but I too, prefer a super hot cast-iron surface to get that wonderful fond. When you want to cook bacon (or similar thin items) you simply flip the sides of the thing that holds the meat and you get a really thin space in which to grip your desired food. Great demo, by the way. This one brought back fond memories for me. As I remember, it wasn’t very expensive and did a reasonable job. Thanks for all your efforts to bring us a show filled with positivity and humour!
👵🏻🐾💕🇨🇦
*roar*!
I heard in another video that these were taken off the market because there were many instances of people setting their kitchen on fire if they flared up while cooking a fatty steak which in my opinion is the best kind of steak :)
I prefer to cook my steak on the grill seasoned with a little onion powder and garlic salt. I live in northern New England and use my grill year round. It's fun watching the snow melt off as it heats up.
The CAN OPENER! A short wooden dowel with a curved metal "spike" sticking out of it. It's simple and reliable. No electricity. No AI. No lasers. It just works... :)
That has been in someone's basement for 50 years. Takes the " I might need it someday " to the extreme. 😄
Off topic, thank you for making me sleep in peace every night watching your videos, thank you for calming my stress/anxiety, your smile, your soothing voice, your positivity, everything in your videos just bring me peace, happiness, and Isolate me from everything negative going on, thank you!❤️
This is crazy. I've never seen this meat toaster. I was married in 71 and I would have loved to get this as gift. This couple never even really opened it.
Hmm.. I remember this as a kid. Not to be a negative Nancy but wonder how many fires were started by this thing. People not following directions, etc. love your vids!!
Me: frantically searching the web for something like this since my stove literally just quit! That steak looked so good but I’m like you, I love a medium rare while the hubby loves a well well done steak (aka shoe leather haha). Love the ending. I’d gnaw that bone too, especially since I haven’t eaten a steak since C19
I graduated high school in 1971 and of course there was a war going on and yep I got drafted. so I somehow don't remember seeing this Appliance. great concept, but not the way I cook my steak. love the Vintage look, though it would be interesting to find out how many of these appliances they actually sold during the time they were making them.
HOLY CRAP!!!🎉. I’m 33 seconds into the video and my mind is so blown. I have so many questions, so many comments. This is absolutely amazing!!
Yay!!!
Thank you as always dear Emmy! I love your videos!
Steak toasters sound interesting 😂 but I would have to constantly start over because I’d have the urge to check on it.
Love ya emmy- love that retro gadget!!! So much fun as always.Sorry it was over cooked. I just made a vintage recipe of cornbread waffles made with cream of chicken soup- I think you would love it
How to start a fire in your house:
Lol! The phrase, "what could go wrong?" did go through my head right as the video started. 😅
That's kind of amazing. Maybe you could do another episode and talk about the other recipes. I'm thinking that shish-kabobs might work well.
It looks as if they never even used it! I think the colors of these vintage gadgets the best!
Every Friday night, I open YT and wonder what Emmy's up to. Meat toaster was not what I expected to see 🤣
My dad had one of these when I was little!!! We used to cook chicken wings and steaks in it on his balcony. So much nostalgia.
Bless your heart that . I can see how it could quickly turn into a 2 Alarmer. I'm 64 years young and these cookers and fondue pots were all the rage
Oh wow! The toaster looks like a cute little 1960s starter guitar amp, with the color and those circles on the top panel.
I love when I get the chance to catch up on my Emmy videos. 😊 a rainy Saturday afternoon seems like the perfect time!
Thanks Emmy!
Delightful as always!
Team Cast Iron Pan
When I tried to think of appliances, all I could think of is
Turkey dinner suspended in jelled Turkey broth (but, that's from a couple years ago)
Also, not vintage, but, at least an appliance: hand held mini pies (about 8 oz each), set of 4 in something that is built like a waffle iron. So much fun!
Wow, I like it. I've never seen one. My local neighborhood pizza parlor/beer establishment cooks their steaks perfectly as ordered with the rotary pizza oven.
My favorite nostalgic kitchen appliance would be my grandmother's electric Turkey broaster from 1968. It still works perfectly.
That steak was cook just right for me. I love a mine medium. At least you know how long to cook it for you now though. That is a really cool gadget. Thank you for sharing.
That's kind of cool. I like my steaks rare to medium-rare, so cooking a steak in 6-7 minutes sounds great to me. I would have loved to own one. I'm surprised that no one has made a modern version of it.
This is so much fun!! Do more like this!!!! Test old gadgets like this! So cool
OMG are you kidding me Emmy?? I'm not a big steak person but that steer looked BEAUTIFUL to me. I hate extra fat and too much pink. They never used that? I think that thing is really cool. Love green lol. I would gladly have received it. Thank you! 🥩
Oh goodness, I haven't seen one of those in decades. My aunt who lived in Simi Valley had one of these and I remember seeing it used when we visited back in the 70s and 80s. The only difference was hers was harvest gold instead of avocado. And I'm pretty sure hers was a wedding gift too.
I love vintage appliances ,though I own a modern digital crock pot -I use my 1970s one all the time. Why do I have a sudden urge to buy this meat toaster...I rarely eat steak .....lol!
Oh yeah I agree... cast iron skillet is the way to go. I get a perfect med rare stake using mine.😋
How does Emmy find these hacks and gadget ideas?
They're sent to her by fans
Clicked on thumbnail thinking it was a modern wacky gadget you gotten off Amazon 😅
Curious at the results 👀
OMG 😳 We had one these way back when it was new. Same avocado green color, when avocado green and harvest gold were the big thing. If I recall correctly we cooked burgers more often. It seemed like the elements didn’t provide even heating. There’s too big of a gap between the undulations of the elements. I wonder what happened to ours?
Is it bad that I'm 30 and I've never eaten a steak before? Always feel like I'm missing out when I see videos like this lol
If it's bad then we're bad together 😂
How was the cleanup? It looks like an appliance that could be modernized and make a comeback!!
We very rarely could afford steak in the house or when out to eat while I was growing up, but on the rare occasions that we did, my mom insisted on having it well done (very little or absolutely no pink at all). Even now as an adult, seeing people cook their steaks anything less than that is always a shock at first 🤣🤣
My mother liked her steak well-done. I hated steak until I was 10 years old and tasted a rare steak at a neighborhood 4th of July party. It was delicious.
Seeing people not ruin their meat is shocking to you? Thats sad lol
@SensualSquelch Yeah nothing beats a good old cast iron.. you know individuals that overcook their meat. I say to them Maasai drink cow's blood and milk. The raw milk has good bacteria that helps them break down the protein nutrition..There is no better source of actual iron then from beef. Beef blood beef liver beef meat.. it is superior bioavailable nutrients. You can't even begin to take the iron from a plant and make it into ferritin. And ferritin is important for you to make ATP and get oxygen to your cells. Chicken has more tryptophan than turkey. As a matter of fact it's the lighting around the holiday times. Fire light candle light that warm glow light. Is important for your penile gland to start producing melatonin.. the first thing I see in a vegan when I know that they have eaten through their blood serum store, is the changing of their color their melanin. Some appear yellow gray green pale. People of Rich melanin turn from a deep chocolate to coffee with cream.. we are talking bioavailable nutrients. The sacrifice of a life of an animal in our nutrients is a perfect circle. We can't even begin to break down the ingredients within vegetables and make vitamin A vitamin k vitamin D3. No amount of tryptophan and avocados and seeds is going to help anyone produce melatonin. Or melanin. Or D3.
As a matter of fact it's so important for the eyes to receive the light. Because that's the trigger for the pineal gland, quite amazing I said whenever I learned this in first grade because I was learning it my class wasn't. And I was educating them. School is so slow and redundant. Our education system needs a massive overhaul.
It's infuriating how are modern medicine absolutely ignores nutrition herbs. My very own great-grandfather was coined a witch doctor. This is in the time when Rockefeller was coming into oil and pharmaceuticals. Whoever heard of healing someone with an herb. You witch doctor, they proclaimed him a witch doctor.
Susan Humphries an amazing woman you should check her out check out her book. And those times that they were proclaiming herbalists such as my great-grandfather and I'm proud to take after him. My grandmother said you're more like your great-grandfather's daughter than I ever could be. And you weren't raised with him. But I remind her I remember him. He was a master of so many things. He made cuckoo clocks. He also made big grandfather clocks. He was a master farmer. Superior animal husbandry. My family are farmers. I have one heck of a story. But TH-cam doesn't let me share it.
Back to iron. Iron is so so important for your body to make ATP which is basically fuel for your cells. Vitamin D3 is gasoline for your cells.
Animal nutrition is superior. Hands down. Myself, my grandmother, my cousins. We all have to eat the carnivore diet. As a matter of fact, I have a connective tissue disorder, and I cannot handle oxalate. Many individuals that have fibromyalgia or Crohn's or IBS. You need to get your oxalates checked. If you are a hypermobile EDS. Ehlers danlos syndrome. As well as vascular. It would be very important for you to mind your nutrition and an animal-based diet is key nutrition for us. And I also want to remind you, I repeat if you have hypermobility I would get yourself checked, test your calcium oxalate. You must be careful with high doses of vitamin c. You must be careful when taking yourself down off of oxalate as well not to cause a dump. That's your body just getting rid of it all at once and it is the most painful thing ever you will be hospitalized.
It's not fun when you're peeing tea.
My cousin has epilepsy severe grand mal seizures. Since he was 19, I was 10 I witnessed the healing of him. We carry MTHFR SNP gene mutations. we can't methylate properly. We cannot remove toxins from our cells. Folic acid is a slow cell death for individuals like ourselves. Which anything pre-processed and pre-made is a slow cell death for us. Folic acid turns into a chemical within the cyanide family. That is very toxic to our cells. There's a movie in the early 2000s a young Dakota is in it. I think it's called uptown girl. Young Dakota is a hypochondriac and she has to take a medicine at a certain time. The babysitter hands her a fruit punch and she says yuck you might as well drink cyanide it's faster. Well folic acid is definitely in fruit punch. I caught that immediately. My girlfriends didn't so I googled all the information and showed it to them and they were like oh my god. I'm like yep. Wow no one even bad at an eyelash at it. But I knew what it was.
I cannot stress how imperative animal nutrition is certain individuals. Especially like myself and many others in my family.
@@markrod420 this person literally explained their reasoning and you still couldn't resist being a steak snob.
@@aemxo Some people are like that. :(
Pretty soon Emmy could start renting out props to people who need vintage cooking appliances! Especially when some of them look as nice as this!
I cant believe that something that old is brand new condition. Amazing!
I like my steak in between medium and medium well. At restaurants i usually opt for medium because more often than not when asking for medium well it ends up being well done.
This proves cash is the best wedding gift 😂 it’ll get used immediately instead of a gift that is shipped to a TH-camr and used for the first time 50 years later.
Hahaha! This is crazy! That toaster is the same age as me! I am circa 1971! 😁 And it looks brand new too! Unfortunately, I don't look brand new... 🙄🤣
Wow the finish on that thing. What a gem!
The fire hazard warning brought back a hilarious memory of "The Cornballer" from Arrested Development 😆
I want 1! Imma "set it and forget it"- person. My favorite style of cooking is to set it, then walk away; ie; microwave, toaster, insta pot, slow cooker. Even a BBQ grill or boiling a 6 min egg is asking a lot.
As a former restaurant chef, meat is as follows:
Rare - cool red center 135°F
Med rare - warm red center 140°
Medium - hot pink center 145°
Med well - hot center with no pink 150°
Well done - put it on your feet because it's leather. 155°
Let rest for 10 minutes
You like yours medium rare and a half.
You'd get quicker and more browning if you left the steak uncovered overnight on a rack open to the dry refrigerator air, seasoned. The salt will be inside the meat and the juices will be slightly concentrated, but the outside dry enough for the Maillard reaction to start sooner. Adjust the amount of time it dries in the fridge to optimize your results.
The avocado color is definitely reflective of the 70’s. My parents kitchen was a gaggle of harvest gold!! 😂
When I was 8 years old I wanted a grilled cheese sandwich. But instead of asking my grandma to make me one, I decided to make one but in the toaster. 😆 Smoke started to come out once the cheese melted and as soon as the smoke detector went off, my grandma came running downstairs to see what was going on! She saw the toaster, made the sandwich pop up and then unplugged it! It was, needless to say, now ruined. 😆🤦🏼♀️ Never did that again! 😂🤣 Thankfully I don't remember what happened after that except her yelling at me "Amanda!!! What are you doing?!" 🤣🤣🤣
I wish I could have an appliance like this. I don't have much of a kitchen until I get to move house so this would've been perfect for me to make more than just microwave stuff! Looks wonderful!
That steak looks perfect to me😋🤤
@@miguelbose9308 to me it does😏😋
Love your channel! I am a scientist so I appreciate how you do everything. Love you!
Presto did have a recall on those vertical toasters because of a fire hazard. I don't know what models, it's been a long time since I've seen one of those. Probably because the dripping fat caught fire, like on an outside grill. Now it could be user error by not cleaning it properly, and, Presto did have a couple of different models as I recall. Like any appliance, some work for years and years for people, some don't. Like pressure cookers, I've used them all my life, never a problem, but people are terrorized it's going to explode. Not if you read directions which most people don't do.
I love how it’s overcooked for you, and it’s raw as hell to me. 🤣🤣🤣🤣
I see how the element is arranged and perhaps that’s why there was an uneven cooking of the steak. I bet if the elements were longer, therefore had more waves, that it would be more evenly cooked.
In Australia, they’re called a vertical grill and you can still buy them. When you said 70s, I thought, don’t they still make them? I checked and yes, they do.
Wow a blast from the past. Love it
Omg...I'd love one of those, I love the vintage stuff
The electric rotisserie machines, tend to come with a flat basket.. which could easily hold a steak. You should try cooking a steak in one. Ive used mine to cook both a Chicken and a small Turkey in it (well seasoned) ..and both turned out Fantastic. Ive been meaning to try beef in it, but I have to find the basket...