(egg taps) (egg cracks) (egg sizzles) (funky music) – Hello, and welcome back to Sorted Food. Now, you guys know that we love to test kitchen gadgets and new tech, so, today, we have teamed up with TOKIT, who've sent us one of their
prototype smart home chefs, the Omni Cook, and we're
going to put it to the test. I say today. Myself and the food team
have already had a good play for a number of weeks, but today, what better way to test it than to get it into the hands of two of our very normal home cooks? – Subtext, if these two
idiots can make it work, then anyone can. – I'm actually quite happy with that. That sounds like good consumer advice. (Mike laughs) (upbeat electronic music) – To be super transparent, yes, this is a hashtag ad, but we wouldn't be getting
our normals to test it today if myself and the food team
hadn't already tested it, and thought it's absolutely worth sharing, so all of the opinions today are our own.
Do you want me to put the closh on top, for old time's sake? (Jamie laughs) – I don't think we need the closh, no, Ebbers.
(Ben laughs) – [Jamie] I think we're good. – [Ben] Lift the box. – Ebbers. (Jamie laughs)
I thought we were gonna do a proper
unboxing experience, but. – We've already been playing
with it for a while, so. – [Mike] Looks snazzy. – [Jamie] Yeah. – [Mike] It's got accessories. It's already flashing.
(device beeps) Oh, hello.
– Out the box, you're
gonna need to connect it to the internet, it'll
then download a bunch of recipes and stuff. Then you can have a play around with some of the
favourites, and get cooking. – [Mike] Aw, what is it, like, Evie1234? Aw (beep) (Mike laughs) – Right.
– It is, it's eviefinn. That's his actual- – Well, I'm gonna change
that now, aren't I? So, this doesn't just cook things, it also provides you the
recipe with how to cook them. – Thought, why don't you use the machine to make Hollandaise, as per their method, all pre-set, and if that works, then maybe we can put you to
the test with some of our own.
(upbeat electronic music) So, the first job in
Hollandaise would be to melt and clarify your butter. So, if you pop your lid on, what it's essentially
done is pre-loaded time, temperature, and rotations. – [Computer Voice] Start cooking. (device whirs) – [Ben] So it's got you
to weigh the butter in, and now, it's going to heat
it to exactly 70 degrees. – It's turning the blades, and it's heating up, so
it's melted the butter, and it's not, like, chopping, it's just sort of swilling. Okay. (tone chimes) Oh. (Mike chuckles) – In case you've wondered
off, it lets you know. – We have melted butter. – [Computer Voice] Pour the
melted butter in a bowl, and clean the pot. Instal the whisk in the main pot, and add 50 gramme water.
– I got so excited. (Ben chuckles) I'm so sorry. – It's not idiot-proof enough. (Jamie laughs) Send the feedback. – [Jamie] 50 grammes
is not a lot of water, so do it slowly. – [Mike] Turns out it's not. – [Computer Voice] Add three egg yolks and five gramme lemon juice. – [Jamie] Aw, five grammes. (Jamie laughs) – [Computer Voice] Add one teaspoon of ground black pepper, and one teaspoon salt. Heat the materials at two minutes, 70 degrees centigrade, REV 4. Start cooking. – So that's now gonna do
the same as your sabayon, whisking over a bain-marie of hot water. – Don't usually put water into
the egg mix, though, do you? The egg yolk mix. – You can do, and it'll give
you a slightly more stable.
– [Jamie] Stable, yeah. – But you then need to be very controlled in its temperature,
which it's doing for you, 'cause it's taking it to 70 degrees. (tone chimes) – [Mike] You press go, and then. – [Ben] Press go, and then
very slowly dribble it. – Right, step seven out of eight, done. I like it when step eight is eat it. – You're done. – Yeah.
(Jamie laughs) Okay, aw, moment of truth, mate. Let's see. Oh, it's pretty good, isn't it? – Straight out the box, no tutorial, plug and play, Hollandaise. What do you think? – I think that's really nice. – It's really good.
(silverware jangles) Yeah, try some of that.
– I'm more interested in the consistency than I am the taste. – It makes Hollandaise
sauce pretty idiot-proof. – Much better than you
make Hollandaise sauce.
– Yes, but that's not hard, is it? First impressions, I'm intrigued. – It interested and intrigued us, too, and we thought, how far can we push this to really test it? So we've come up with a four-course meal where you're pretty much
doing every function in the machine. – The cooking cooking in this as well? – Pretty much. There's only one thing we're not gonna do, and that's grill some flatbreads. – Pff, lazy. – What does it think it is? – Yeah. (Jamie laughs) (upbeat pop music) – The first course, a classic
chilled Andalusian Gazpacho. – Do you mean, Andaluthian? – Yes, Gathspathio. – Good to have you here. Good to have a pro in the house. – Yeah, thank you. (Jamie clicks tongue) – But, instead of following
along to a pre-loaded recipe, I'm gonna give you the instructions. – Ebbers, make me an Andaluthian Gazpacho. (Mike chuckles) – So you're gonna throw
all your ingredients in, roughly chopped and de-seeded. That's tomatoes, torn up bread, peppers, red onion, Mike, you can add the sherry vinegar in, and 200 mil of olive oil, garlic, and cucumber.
– Capacity has been tested. – [Ben] Use the chopping function to process for 30 seconds at speed five. – [Computer Voice] Start cooking. (device whirs) (tone chimes) – [Jamie] I can confirm
that that is all blended up. – [Mike] It's done some blending. – So, having now roughly chopped it, we'd like you to leave it in
the machine for 10 minutes at half rotation so that it can just get to know
each other as flavours. – How do you know what to set it on? – There are over 1,000 recipes pre-loaded. You don't need to. If you want to start adjusting it, then use your own knowledge. – Now.
(tone chimes) – Done.
– Blend it on maximum speed for two minutes to go nice and smooth. (device whirs) (Jamie imitates whirring) – Oh.
– Oh, wow, okay. – If you can pour out two glasses, and then the rest just
into the jug for later. (glasses clink) – Cheers. – Cor, that smells good. – Oh, I do love a Gazpacho. – Summer salad in a glass. – It's absolutely delicious. – Course one, pretty simple. It weighs stuff, it chops stuff, it stirs stuff for maceration, and it'll blend smooth.
Fancy the next course? (soft electronic music) Having been to Spain for Gazpacho, we're now going to Italy
for some meatballs, tomato sauce, and polenta. Ideal main course, but we're
gonna serve small portions as a little starter appetiser thing. – You can serve big portions as a starter appetiser, couldn't you? (Mike laughs) Mm. – Ebbers, I assume we're using
the mincing function then. – Don't assume anything. – Ebbers, mince. (Jamie chuckles) – Begin by adding into the
TOKIT jug onion, garlic, Parmesan, handful of herbs, and bread, chop on full rotation for 25 seconds. (device whirs) – Aw, that smells exceptional, and it's in my eyes. I'm smelling it with my eyes. – I put some garlic in there. – Now you can take all that flavour, and put it into a small bowl. Then add into the jug beef, pork belly, pancetta, two egg yolks, and a teaspoon of each, fennel, salt, pepper, and oregano. Lid back on, and mince it
together for 45 seconds. (device whirs) (tone chimes) Scrape all that out into a bowl, and one of you, with wet hands, is gonna start shaping
that into meatballs.
Meanwhile, Mike, you're
going to tip the rest of the Gazpacho that we didn't
serve back into the jug, along with a pinch of chilli flakes, tomato puree, some more
parsley, some more basil, and blend it on turbo function. – [Mike] Aw, I like the
sound of turbo function. – [Jamie] Turbo. (Jamie chuckles) (device whirs) – Then cook on steam for a few minutes. You wanna just bring it
up to a gentle simmer. After a few minutes, it should
all be simmering and warm. Add your meatballs back in, set it to the stew
function for 15 minutes, 100 degrees, half rotation on reverse so it's not chopping, it's just stirring. – Ah.
– Oh. (tone chimes) – Please remove the
measuring cup carefully to avoid the steam while
the device is cooling down.
This is Barry-proof. – With a bit of luck, all those meatballs will
be nicely cooked now, so what you can do is take it off, transfer it to that warm dish. We're gonna quickly rinse out the machine, and then cook polenta. – Once again, Ebbers, you
are shoehorning polenta into a dish where potatoes, mash, or pasta, spaghetti, would've been more preferable. – Says who? – What is it about polenta, then, that's gonna test this properly? – We want it to all emulsify
and go really thick, but keep moving, and then
hold at a set temperature so that you don't overcook
it, doesn't become claggy, but it's kind of perfect.
So it's gonna be very
temperature-controlled. Pour in the milk, and
then, on the manual mode, heat to 120 degrees celsius, speed eight. Two minutes should do it. Add in your polenta, and go
again, another two minutes. – [Jamie] Chop that polenta. – [Computer Voice] Start cooking. – [Ben] Now, we're gonna add in Parmesan, Mascarpone, and butter. Lower the temperature
to 80 degrees celsius, still at a speed of
eight, for five minutes. – It does chopping really well, it does weighing really well, it does heating stuff up and controlling temperature really well, so I like the fact that we're continuing to push it and make it work.
(device whirs) (device pulses) I love that bit. – [Jamie] Yeah, wait for the drop. – You know Batman's motorbike? – Yeah. – When it goes around the corner. – Yes.
– And the tyres fold back on themselves?
– And the wheels, yeah, the wheels go around sideways. – That's what it sounds like. – Yeah, yeah.
(Mike imitates motorcycle) (Jamie chuckles) – And then it goes along. (tone chimes) – Now, just before we
tuck in and taste it, take your jug, splash in some water, one or two drops of washing up liquid, and put it on the pre-clean function. What that'll do is heat it up, but also agitate it to get rid of the worst of it. – Let's see how pre-clean this is. I can confirm that it
has kinda pre-cleaned, and I would imagine that that, yeah, it's coming away. Cool, I think we can
tick that off the list. It does it, it does it. – Cheers. – [Ben] Cheers. – Cheers. – Still a lot of vibrancy and
colour on the tomato sauce, but garlic-y, it's kind of
cooked out that rawness from it, you expect of a Gazpacho.
– [Mike] I'm surprised at the
meatball texture, are you? – Mm. – It's a lot more tender than I expected. That is tasty. – It's remarkable to think that all three elements of that were made from scratch in one machine. – Yeah. – Like, start to finish. (people clap and cheer) (upbeat electronic music) – Dish number three is quite a feast. Now, the thing is, when we do
these kitchen gadget testing, we often have a couple
of machines on the go because a lot of things take time. Because this is just a prototype,
and we've only got one, we thought, let's push it
to the extreme yesterday, and do lots of prep. So, what myself and
the food team have done is cook up an Indian feast. – We're not cooking this one then? (Mike and Jamie laugh) – It would have. – Would it? Oh, would it? – It would've. – It would have and did take many, many hours to create this, but we wanted to do a meal and a feast that tapped into many of the
functions in the machine, so we began by blitzing up
a spiced yoghurt marinade, and putting it over the lamb.
Then, for the sauce itself, we used the turbo function
to blend the spices, combined that into a paste with onion, garlic, ginger, chile before frying off in oil in the machine. Then the meat went back in, and we stewed it for three
hours at 80 degrees celsius with a very slow turn, and that's what you're left with. – It smells incredible. – It all smells great,
it all smells great. Okay, rice, talk to us. – So, you heat the ghee
with cumin, and bay leaf, and salt, a little bit of saffron. Then in with twice as much liquid as rice. We heated that up
quickly to just simmering using the steaming function, and then we stewed it at 90
degrees celsius for 10 minutes. Then took it off, and
left it in residual heat, perfect fluffy rice. The yoghurt we made in the
machine's yoghurt function. Milk, and you can either
add in live culture, or just a couple of
tablespoons of live yoghurt, and it will turn the
entire batch into yoghurt. It takes eight hours, it holds it at the perfect temperature for those cultures to do their thing that turns milk into yoghurt. Then we realised it had
a kneading function, so we thought, let's make some bread.
We added flour and all of the
ingredients for the bread, weighed into the machine,
and then we kneaded it so the blade rotates
in opposite directions to knead the dough. And then we thought we
could just roll them out and cook them, or we could fill them with a spiced potato filling. – I'm kinda glad we didn't made this now, because we would've been
here for about 19 hours. – Mm. – So, we cooked the potatoes
in the simmering basket, lowered into the water
on the steam function until the potatoes were cooked. Then we took them out,
drained away the water, added them back in with
all sorts of spices, and ginger, and garlic, and pulsed it to give us a potato filling, which, by hand, we then
had to fill into the bread, roll out, and pan fry. The machine didn't do that. But we did use the machine to make a mint and coriander chutney. – It deserves some credit. – Did it make it easier
by using the machine than doing all those dishes separately? – What you see in front of you would not be practical to
do in that machine alone, but it's the fact that it
does all of those things, not necessarily any
easier, but all in one.
In the process of cooking. – Keep going. – We knew it was good because the dough came out really good, so we were able to roll it well. The potatoes cooked as
we wanted and blended up so we could fill it well. (Mike chuckles) We could tell that the consistency of the lamb is great as we served it. I don't think there's anything here you're gonna taste different, because that's up to the spice blend, and the machine does not come with spices. – Are we ready to eat, are we?
– Cheers. – Oh, good, yeah, cheers. – And there's one more course after. (Mike laughs) Slow cook function definitely worked, because that lamb is tender. That is like butter. – Given the feast we've just had, I thought I'd like dessert. Now, one thing it has a few
examples on on the prototype, more when the final thing launches, is a lot of, like, iced cocktail
beverages kind of thing. We're gonna try, like,
a shaved ice dessert by putting ice, frozen berries, the juice of a lime, handful of fresh mint, honey in there, ice function, 30 seconds, spoon them into the glasses, and if you want a little
splash of alcohol, right at the end.
I'll have a little Limoncello on mine. – I thought he was an idiot for going rum. I'm gonna have Limoncello, too. – Oh, I see. – Rum is fine. Jamie's got the daiquiri affair. – You wanted Limoncello, Ebbers? – [Ben] Yes, please, little driz. – Driz, and you wanted Limoncello, too? – Yeah.
– Mm. Enjoy that Limoncello. – I will. – With a little bit of shaved ice. – There's nothing but booze in this. – Big portions, big booze. – You're welcome, boys. – Now, like with all these things, we can't test everything. It's also got a sous vide function, so it can hold it at a very,
very perfect temperature, and you put your stuff in bags in, and it'll just hold it perfectly, so, if you enjoy cooking at home, and want a sous vide
machine, that's kind of it. What do you think? – For most of this video, we've used the manual functions, and we've tested it to the extremes, but the fact that it's
got hundreds of recipes already programmed into it means that you've got an instant safety net that you can approach this with no skills, no other equipment necessary, and you can cook things that you wouldn't usually
think of tackling at home.
– What it does is be a blender, and all those sort of
11 different functions. It has demonstrated itself to do all of those things well, so that I wouldn't actually
have to buy a whole lot of additional kit. – I think, as a food team, all three of us were quite
sceptical of it at first. – I think we were, in
going into it, to be fair. – And, having played with it for a couple of weeks, we all would absolutely take it home, and make great use of it.
We kind of said it becomes your sous-chef. – How much does it cost to back it? – Bearing in mind it's a Kickstarter, and it is a campaign that is still live, the price is $699. (cash register dings) It's about 500 UK sterling pounds. – I think that's a fair old wack, as a one-off investment for
a piece of kitchen equipment, compared to, whereas, I suppose, if you're building up a
cupboard full of appliances that do all the different things, you might do that over the course of one, two, three years. – But then you have a cupboard full of loads of other things.
– Yeah. – I think it's really cool. I think it's a really
smart, smart bit of kit. – Well, you've heard
enough of our opinions, you've seen us test it on
a whole bunch of things. Let us know in the comments
down below, what do you think? And if it peaked your interest, you can always check out more over on TOKIT's Kickstarter page.
The link is in the description box below. (screen beeps) – That's why this video is
gonna be called "A Chef Tests," because he's testing this through us, and we don't get a choice on what we cook, which is why we got polenta. – You're just my puppets. Be glad I'm pulling strings. – What else would you be pulling? – As opposed to glove puppets I suppose. – Right.
– Oh. – Cool.
– Move on. – Oh, look, it's washed up. – Oh, good.
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