Favorite Kitchen Gadgets #Kitchen #gadgets

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Transcript

00:00A lot of fiber, actually has a decent amount of protein to it.

00:02Taste it.

00:05The texture resembles lettuce more.

00:06Really great coleslaw coming from this tool.

00:09And you can use it for tacos, burgers,

00:11whatever you want, or just a simple salad.

00:12Usually I don't like single-use kitchen tools

00:15because you can't achieve a lot with your knife.

00:16This is a nine out of 10.

00:18I'll definitely keep this.

00:22Well, speaking of single-use kitchen tools,

00:24some of you suggested to me a banana slicer.

00:26Are you guys passive-aggressively telling me

00:28that I can't slice a banana by myself?

00:30Very cute and combine it with another appliance.

00:34It's a little too curved.

00:36Let's like fix it a little bit.

00:40I guess that's it.

00:41It looks very nice.

00:42The design is very on theme.

00:44A lot of people criticize how I peel a banana.

00:46Apparently you're supposed to like start here.

00:49That's how monkeys do it.

00:50What I want to say is like, I'm not a monkey, you know?

00:54I'm gonna peel it.

00:55See, this one fits perfectly.

00:58Sympathy pain.

00:59With the bananas all sliced, throw it into the freezer.

01:02Frozen solid, we can whip out our Yonano.

01:05You can enjoy that creamy, delicious treat that looks, tastes,

01:09feels like soft serve ice cream,

01:11but it's made only from frozen fruit.

01:13You know, watching this made me realize that American infomercials

01:16from the 2000s gives off the same vibe as a Mr. Beast copycat,

01:20loud YouTuber.

01:22And Yonana must have unlimited advertising dollars

01:24because it went all the way to Asia.

01:26If you put this in the Yonanas product,

01:28and you just put it in the products,

01:30then it will be a banana.

01:32Wow.

01:32Since I'm a master of all languages, I'll translate for you.

01:35They're saying this might look like all bananas,

01:37but it tastes like ice cream.

01:39If you put it in the same way as an ice cream.

01:50Is the banana too big?

01:52Like, what's going on?

01:54Gotta grab this.

01:55Finally, it actually looks pretty smooth.

02:04Let's see what it looks like on the inside.

02:06Like, I thought it was gonna be more of a slushy,

02:08sorbet type of texture.

02:10This looks very much like ice cream.

02:11Banana and blueberries.

02:13If Yonana is better than Ninja Creamy.

02:20Wow.

02:21I can't believe I'm saying this.

02:23But I actually think this is ice cream.

02:25High speed broke it all down.

02:26It didn't have any of the watery flavor,

02:28and it emulsified everything together.

02:31This must be the creamiest frozen fruit puree I've ever tasted.

02:35I didn't know Yonana is actually worth it.

02:37I had such low hope for this product.

02:39Never judge a book by its cover.

02:40Never judge appliance by its stupid ass name.

02:44Okay, bro.

02:45We're trying to make these gains.

02:47You better be eating your chicken and vegetables.

02:49And the only downward spiral I want in my diet are zoodles.

02:52The best way to increase the freshness

02:54and flavor of cucumber is to rub salt on the surface.

02:57That removes the stipple.

02:59Get the cucumber wet.

03:00Roll it around in salt.

03:02Rub it all over and rinse it off.

03:03Thinner noodles and thicker noodles.

03:05Put it in and start twisting.

03:08Feels like a pencil shark now.

03:10After the initial resistance became very easy.

03:14Let's see how long of a zoodle we can make.

03:17My wrist is hurting.

03:19That's what happens when you handle a cucumber.

03:24That is one long zoodle.

03:26A bunch of seeds came out from the bottom.

03:28Good, I guess.

03:29I don't like cucumber seeds.

03:30It's too watery.

03:31Okay, that's the first component of our next dish.

03:34The slice is very useful.

03:35I can see myself using it very often.

03:39Large pieces of chicken breast could be a little dry and tough to eat.

03:43And this is a chicken breast shredder.

03:44Let me just say, this looks like a really big...

03:50You know what?

03:51It's a family-friendly channel.

03:52I've never seen anything that resembles.

03:55Put our breasts in.

03:59Start driving it.

04:02And the chicken's pretty well shredded.

04:04Start making a sauce.

04:05A peanut butter-based sauce.

04:07I don't have peanut butter, but I have peanut butter powder.

04:09PB2.

04:10Two tablespoons.

04:11Some soy sauce.

04:13Rice wine vinegar.

04:14Some chili oil as well.

04:15Mix that together.

04:16It's going to get pretty thick.

04:21Chicken breast.

04:22Syrah.

04:22Let's give it a taste.

04:23I'm going to 1-15.

04:24This is pretty much what I eat every day.

04:27Just in a different shape.

04:30It tastes more like a peanut butter-based salad.

04:32The cucumber is super crunchy.

04:34And the chili oil adds a lot of umami to it.

04:36Because, you know, there's MSG in it.

04:38We got the chicken shredded very quickly.

04:39It could be a perfect topping on any type of salad.

04:42I'm going to give the zoodle maker an 8 out of 10.

04:44And the chicken shredder a 7.

04:45I feel like it's such a big tool with very awkward shape.

04:48I don't really know how to store it.

04:49A lot of great products you guys suggested me so far.

04:52I think for next time, we should open it up to any product in general that changed your life.

04:56It doesn't have to be kitchen related.

04:58Whatever you suggest here, I'll buy and test out.

05:00And our Lickma gang channel members can email me directly as usual.

05:03By the way, you know what I always wondered?

05:05How do you cut that potato spiraling street food thing?

05:09Like, what's going on here?

05:10I can't really figure out the mechanism that keeps the potato on the stick.

05:13And it just slides down so evenly and gracefully.

05:16This guy's fingers got some skills.

05:18He must be single.

05:19Here we have our potato spiraler.

05:26One of the most popular street food out there.

05:28We'll penetrate a potato down the middle.

05:31Sort of like drill it with this cutter over here.

05:34Oh, what is that?

05:36Cutting is starting to happen.

05:40What happened?

05:41It's not cutting anymore.

05:42Bruh, I guess that's it.

05:44I stopped working halfway for some reason.

05:46A little bit unreliable, I have to say.

05:48Thickness is very uneven.

05:49I'm done, bro.

05:50You know, in the beginning, it's working so well.

05:56Fry these for about seven minutes.

05:59Keeping the seasoning simple, we're just gonna do some salt, some paprika.

06:03Let's pick a crispy part.

06:06It's like a single piece of never-ending chip.

06:08I'm gonna give this dish a 9 out of 10,

06:10but the tool didn't make it any easier for us to make this,

06:13so it only deserves a 3 out of 10.

06:15Before we move on to the next one,

06:16I just wanna say all the gadgets so far have worked out,

06:18but unfortunately, most kitchen tools don't make our lives easier at all.

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07:18There's this one churro joint near me that every time I walk by,

07:25my friends feel the need to tell me that it's a crime front,

07:27because they're in prime location.

07:29I've never seen anybody go in there, and all they sell are churros.

07:32People question how they stay in business and pay the rent.

07:34El churro is a front, because all they sell are churros,

07:37but they do have a lot of varieties.

07:38The cashier said the s'mores one was his favorite, and it was incredible.

07:41Personally, I think it's just the Trust Fund Kids side project.

07:44Usually these type of people go for the minimalistic artistic design of like a stupid food,

07:50and this looks exactly like it.

07:52For the churro dough, we're gonna keep it simple and eggless,

07:54you know, just so that the cleanup is easier and I don't have to beat it a lot.

07:58Do two tablespoons of butter, two tablespoons of sugar, half a teaspoon of salt.

08:03As soon as it comes up to a boil, we'll drop in a whole cup of flour.

08:07Turn the heat off.

08:08You're gonna need a wooden spoon for this.

08:10Seems a little too thick.

08:12Let's add an egg.

08:13Beat it very quickly, because the pan is hot.

08:16We don't want to make scrambled eggs with dough, you know.

08:18It's gonna split at first, like my parents.

08:21Plus, you beat it more, it's gonna come together.

08:23It doesn't have to be perfect, as long as it's like cohesive.

08:27It's good enough for the...

08:31Load it up.

08:31Just press it, little by little.

08:34Just squeeze it out.

08:35Hopefully it doesn't give us too much trouble.

08:37Rubber spatula.

08:39This gun is heavy.

08:42All right, I think we're all loaded up.

08:44The choro came out a little prematurely.

08:46We have the oil at 350 and time to start shooting, I guess.

08:56It's taking shape very well.

08:57We'll just leave it there to fry for a bit.

08:59Now that we have some color on there, more like a funnel cake now.

09:02We'll let it drain on a wired rack.

09:04It could be served at a Michelin star restaurant.

09:06It'd be called art.

09:07Dust it with cinnamon sugar.

09:08Sugar's not really sticking, I guess.

09:10Just a lot of cinnamon then.

09:14Really light, chewy.

09:15The outside got so crispy.

09:17And the inside is kind of like pulling apart.

09:19Type of dough texture.

09:20The most important part is how easy it made us to make churro.

09:23Usually I have to like deal with the piping bag,

09:25squeeze a lot and control, use the scissors to cut.

09:27But this one handles it all.

09:29Never in my life have I experienced the urge to shove churros in my mouth.

09:32But I do appreciate the ease that it provides.

09:35Churro gun, 8 out of 10.

09:44When we press the start button, it's gonna spin itself.

09:47Let's see how it does it.

09:53Okay, bro.

09:54This is the most sus tool so far.

09:57And it gets more intense every time you press the button.

09:59I don't feel good holding it.

10:00So we're gonna- oh lord.

10:02My first time putting a vibrating tool into a pot of stew.

10:06That kind of rhymed.

10:06Which is something I've only experienced figuratively.

10:09We'll just leave it in here for 20 minutes and I'll see you guys ladle.

10:20Fat separating ladle.

10:22This part will catch the fat.

10:24This part outputs the soup.

10:26All right.

10:28You know I'm afraid to like pour it too quickly.

10:31So like the fat's gonna spill over.

10:33But so far so good.

10:34I noticed another problem.

10:35This not only filters the fat, but it blocks all the aromatics and meat too.

10:40All we get over here is broth.

10:43Well I guess it could be useful if we're just making chicken stock.

10:46For soup and other liquid, not very practical.

10:48We should reduce it to a single use tool.

10:50So I can only give it a 5 out of 10.

10:52Silicone mode.

10:53A lot of great tools are made of this material.

10:56That brings many people all different kinds of pleasure.

10:59Including an icy lick.

11:00Which makes balls by the way.

11:01We'll take the silicone out.

11:03I'm just gonna assume that we're filling it to here.

11:10Need to see a little bit of overflowing.

11:13That should be good.

11:14Leave it in the freezer overnight.

11:17The ice licked my ice balls.

11:18Brute force to remove it.

11:22Not a bad feeling about this.

11:26Huh.

11:26Okay.

11:27Not bad.

11:28Look at that.

11:28We'll rub it around to make it more clear.

11:31I'm holding pure water.

11:32Let's see if having clear ice makes my seltzer water taste better.

11:39H2O on many different levels.

11:41It almost makes it taste like it has sugar in it.

11:44I'm gonna give this tool a 9 out of 10.

11:462 cups of heavy cream.

11:521 cup of milk.

11:533 quarters of a cup of sugar.

11:55We'll put half of it in there.

11:57Real vanilla for this base.

11:58That has some leftover from the cookie video.

12:01Bean stock.

12:02Put it on medium low heat to start heating.

12:04Very diverse.

12:07Our little piggy yolk separator.

12:09Squeeze and go.

12:10Whoop.

12:13Huh.

12:17Nice.

12:19So cute.

12:20I thought it.

12:21Look, it's a little too big for this pig's mouth.

12:23Now with the other half of the sugar, whisking it until it's combined.

12:27When you beat egg yolks, the fat inside is gonna start trapping air.

12:32That's why the color changes.

12:33Once it's thick and kind of pale like this, very slowly incorporate the cream into the eggs.

12:39Vanilla seeds from earlier.

12:41Back into the pan.

12:43Make sure you get all the vanilla seeds in.

12:45Dessert MSG, you know what I'm saying?

12:46Until it coats the back of the spoon.

12:48If you want to be more precise, that's 170 degrees Fahrenheit.

12:51170.

12:53Stop.

12:54Turn it on.

12:55Strain the mixture.

12:57We can't put this straight into the machine right now.

12:59It's gonna break it.

13:00If you have patience, you can just leave it in the fridge overnight.

13:02This is gonna take a while.

13:04The instructions said we have to let it be in there for at least 12 hours.

13:07Collected a lot of ice.

13:10How do we get it off?

13:11See if it's gonna release it.

13:14But now it's freezing on the bottom.

13:16No.

13:16All right.

13:16That took a lot of scraping with the fork.

13:19Right in with the base.

13:21Put the top on.

13:22And start turning it.

13:27Oh.

13:28Turning paddle.

13:29Hitting against the ice.

13:31Definitely breaking the machine a little bit.

13:33Yeah, I can't even move.

13:34This is bad.

13:35That ice really damaged the interior wall.

13:42Yeah, I give up.

13:43I'm gonna do this with a spoon.

13:44You know, sometimes you can't trust these machines.

13:47Just my wrist and repetitive motion will definitely get it to come to the correct consistency.

13:57Speaking of garbage, we're going to Boston to use the rest of the gadgets to cook PA a beautiful breakfast.

14:02We brought all the gadgets from New York and now we're gonna cook a delicious breakfast using all the appliances and stuff for PA.

14:09This is PA's apartment by the way.

14:10The door is kind of dirty.

14:18Relax.

14:20What's up?

14:20I have to wear glass.

14:21What's up with the corduroy?

14:23That's my pajamas bro.

14:24You sleep in corduroy?

14:27Sleep and go out.

14:28I was like, why are your feet sticking out of your slippers so much?

14:32I usually get a proper...

14:34You know, when you wear corduroy and your back pocket is touched, I don't say nothing.

14:38Why don't you like take a train back?

14:41Besides all the gadgets, I actually brought you a gift.

14:44Okay.

14:44You know how you always roast me for, you know, messing with the ledge of your remote?

14:49Oh yeah.

14:49The battery ledge.

14:50Sort of like a fidget toy that you can play with that doesn't damage the remote.

14:54Is that considerate?

14:55I'm confused.

14:55So you break my remote, so you bought something else so I don't break the remote.

14:59Yeah, yeah.

15:00All right, cool.

15:00Just make sure.

15:01So here it is.

15:03What is that?

15:04Try it out, man.

15:09Let me show you how to play.

15:11Here are a couple of functions.

15:17You like it?

15:20Very much.

15:21This is like when your mom gives you socks for Christmas.

15:24And your friend gets an eggs box.

15:26Also, happy birthday.

15:28That was like months ago, but...

15:30Waffle stuffler.

15:32Microwave rice cooker.

15:33Egg boiler to make perfect scrambled eggs.

15:36A jar opener.

15:38This is like a grip pad.

15:39Herb scissors?

15:40You don't have to chop them.

15:42This is how you clean it, by the way.

15:43Egg cracker.

15:44If you put this on top and you drop the ball and it cracks perfectly open.

15:50All right, let's do a cup of rice.

15:56The rice looks like...

15:57The quality looks very good.

15:59That's good because I don't have the straining thing.

16:01Yeah.

16:01This might be the first time I'm washing rice on this channel.

16:06One cup rice to two cup water.

16:08I'm gonna close the lid.

16:11Put the spoon on top.

16:13Lock it.

16:13You have to understand, bro.

16:14This is the only appliance I use in this whole household.

16:17Well, microwave for 12 minutes and rest for five minutes.

16:22What's up with the foam on top?

16:23It's been five minutes.

16:24Time to open the container to see if the rice is cooked.

16:28It's hot.

16:29I'll be damned.

16:30Pierre.

16:31Look at that.

16:32Microwave rice.

16:34I just can't get over there if I can say I'll be damned, but...

16:35Give me your hand.

16:39Oh!

16:40Bro!

16:41It's kind of al dente, but...

16:43You're not gonna say.

16:45All right.

16:47Three, two, one.

16:54Bruh.

16:54It looks like the final completion of Super Mario.

16:57You know how he gets on the flag and he drops down?

16:59One, two, three.

17:06Oh, wow.

17:07Oh my god.

17:08What should we do with this?

17:09We'll put that aside.

17:10I figured out this egg machine.

17:11See the words on here?

17:12You want a soft, medium, poached, hard egg.

17:15Depending on how much water you put in.

17:19Close it and then on.

17:20This thing looks like it's prone to exploding.

17:22Our machine just beeped.

17:24Supposed to cook it very well.

17:26Like better than boiling.

17:28Oh my god.

17:31What do I need this one?

17:31The water.

17:37I'm gonna do a base of soy sauce.

17:39Rice, wine, vinegar.

17:40I'm gonna do a little less vinegar,

17:42because the Frank's gonna carry a lot of the acidity.

17:46With Aunt Jemima.

17:47It's love juice.

17:53Cut it open to see how well the egg cooks.

17:55Okay, not bad.

17:56It's medium boiled.

17:58That is hard to get out, bro.

18:01Why don't you just flip it over?

18:02Oh, I messed that up.

18:05The water sauce that we just made.

18:14All right, that's kind of cool.

18:15It does open pretty easily.

18:22The stuffler for a stuffed waffle.

18:24Gonna raise the height so we can put stuff in there.

18:27The Kinder's Bueno and Raspberry Preserve.

18:30Those are two of PA's favorite filling.

18:33Curl Milling Company.

18:34All we need is water.

18:36I think you're supposed to keep it inside.

18:39Push it up.

18:40No waffle for you.

18:41A cup.

18:43So the key to a fluffy pancake is to not mix it thoroughly.

18:46Once it's kind of clumpy, we'll just let it hydrate itself.

18:49That's how the baking powder and the baking soda in there

18:51is gonna have the chemical reaction and give it more texture.

18:55Why do we get this?

18:57Because it's frozen.

18:59And it's dirty.

19:00First, let this heat up.

19:01In the meantime, we'll open this jar of Raspberry Preserve.

19:04Uh, you know what, I need the grip pad.

19:14I see.

19:24This looks like you discovered an underground, bro.

19:27Look, they're underground.

19:27They're in Play-Doh's cave.

19:29Let's have the first one with the Raspberry Preserve.

19:31Top it off with more batter.

19:34Nice.

19:35Close it up.

19:36Let's see what happens.

19:41The moment of truth.

19:47Oops.

19:47That was pretty truthful.

19:52Pour it down for another second.

19:54This looks amazing, yo.

19:57I'm not gonna lie.

19:58Am I hungry or is this actually looking really good?

20:00This looks so good.

20:01All right, we'll put it here.

20:02Stuff in all the chocolate bars.

20:08Bro, this is gonna be fire.

20:09No, this looks so good.

20:10Is this your favorite candy growing up?

20:12Yeah, but I like the one, the original ones more.

20:14You know, the ones that's like solid.

20:15Oh, I see.

20:16So no wafers.

20:17Yeah, yeah, yeah.

20:18Those are even better.

20:19But this is amazing too.

20:20It's way easier to get this than the other one.

20:22Yeah.

20:23I actually like this better.

20:24I think this sells better.

20:25Yeah, it sells way better.

20:26But that one tastes better.

20:27We'll cover this up.

20:28I am enjoying this stuffer, bro.

20:30It's fun.

20:31By the way, I just want to let you guys know,

20:34PA doesn't have any silverware or plates,

20:37and he uses these.

20:41So, bro, it's-

20:42This is how you survive, bro?

20:44It's fully recyclable.

20:45My mom bought it for me.

20:47And you know what?

20:47I have a problem with it.

20:48So your mom gave up on you?

20:49Yeah.

20:50Never gonna buy a proper pair of silverware?

20:52I just gonna point out, I don't like that the ratio is one-to-one.

20:54Because nobody uses the same amount of forks as knives.

20:56You only use knives, like in one of the third of the scenarios.

21:00I also got this.

21:02So you have more than a thousand single-use utensils right now.

21:06No comment.

21:08The chocolate waffle should be done.

21:10This time, I'm not gonna-

21:13Oh!

21:14Is that how it is?

21:18This thing is amazing, dude.

21:20Bro.

21:20Do you want it?

21:21I can leave it here.

21:22Yeah.

21:22Just to show that.

21:24It's there.

21:25Hey, it's me.

21:28That's it.

21:29This is P.A.'s breakfast.

21:33What do you guys think?

21:34Isn't it crazy we didn't use the stove top at all?

21:36To be fair, I never used the stove top at all either, but-

21:38Rated 113.

21:39Thank you for cooking.

21:40I'm glad there was no kitchen in New York and you had to come here to cook.

21:43You have to finish your eggs before you can get to dessert, bro.

21:48I thought I meant a dolphin.

21:49All right.

21:51Oh my god, this is actually really good.

21:52Dude, the sauce is amazing.

21:54The rice is a little hard.

21:55I think I'm feeling the red hot.

21:58The sauce is actually pretty balanced.

22:00It has some sweetness, acidity.

22:01Yeah, I think it gets like hotter towards the bottom.

22:03I don't know what I was about.

22:038.7 out of 10.

22:04That was pretty high.

22:05I think that's the highest you've rated my cooking.

22:07I mean, this is not just food.

22:08I'm throwing the fact that you took a train for four hours and got here and cooked it

22:12and leaving me the appliances and bought my food.

22:13I mean, technically, free food is 10 out of 10.

22:16You know what?

22:17You're right.

22:1710 out of 10.

22:18I need a new...

22:18How's the service?

22:19Is this a missionary star?

22:20Listen, you've never treated me this good my entire life.

22:24I'm getting a little nervous.

22:24The next I will be killing you on camera.

22:27That's what I'm talking about softly.

22:31Nice.

22:33Look at that.

22:34Better cooked really well.

22:35That's right.

22:35Is it undercooked?

22:38The dough is a little chewy.

22:39Jam is flying everywhere.

22:42That's like my dream.

22:44The dough is a little bit chewy.

22:45I think it's just undercooked.

22:48Oh, this was different.

22:49I guess the cross-section is just not as well.

22:51Where is the...

22:52Oh, over here.

22:53Oh, I guess it's the whole side.

22:54There you go.

22:55Oh my.

22:57Better than the last one?

22:58Yo, this is very bueno.

23:03That's not a great sign that you laugh the loudest at your own jokes.

23:07Hey, I'm funny.

23:08My grandma told me so.

23:09It's funny how your grandma tells you you're funny but never handsome.

23:13Even grandma can't lie.

23:149.6.

23:16How does the kinderboino taste within a waffle?

23:19Is it soggy already?

23:21No.

23:22Everything is good.

23:22And also, I like the dough is not chewy anymore.

23:25Okay.

23:26Let's try it.

23:27It looks a little dry, but it's not.

23:29No, it's not.

23:31Bro, the only...

23:32I think the only better breakfast item I've had is like only in restaurants.

23:36There's technically three layers.

23:37It's stuffed waffle with candy bars, but the candy bars has its own stuff.

23:42It bite into it.

23:43There's like multiple layers of flavor coming out.

23:45This whole breakfast we just whipped up.

23:47How would you rate 1-15?

23:48I'll average it out.

23:49We'll go 9.1.

23:50I guess this is really carrying us.

23:53It really is.

23:53I even waited more than these items.

23:55This is number one, just to be healthy.

23:57This is number two.

23:58Yeah, that is number three.

23:59You gotta come over more often.

24:00To cook another thing out.

24:02Time to take a look at suggestions from tropical places, specifically Hawaii.

24:06While the pineapple has the power to improve the taste of any finished product,

24:10we're looking for a tool set to improve our meat wrapping experience.

24:14The musubi mold and spam cutter.

24:16This makes it easier for us to make the dish.

24:18Suggested by a subscriber named Lynn from Hawaii, obviously.

24:22According to Lynn, this whole set is available at every CVS in Hawaii.

24:26It's very local.

24:27She said she doesn't think I'll be able to get it in mainland CVS.

24:31Well, I've actually never seen this in my life, so I usually want to go to the CVS.

24:35I'm picking up.

24:37I've never made musubi before, but I see it all the time.

24:40People seem to love it.

24:41Our old friend.

24:44A good old can of spam.

24:47Right here.

24:48Very gracefully, we'll cut it with these wires.

24:53Okay, it sounds kind of racist, but...

24:54Oh, here it goes.

25:03What the hell?

25:04It's from CVS, all right.

25:05All right, I'm gonna hold it down from back here.

25:08I can't believe a piece of spam almost destroyed metal.

25:13That is American military food for you.

25:15I'll set the mold up.

25:17Freshly made rice.

25:20One little scoop.

25:21Maybe a little more.

25:24Here's the press.

25:26We'll make it nice and flat.

25:29A little nomi-yaki sauce.

25:31Let's pick a pretty piece.

25:34And a slice of spam.

25:37How do people usually do the nori?

25:39Equal size, right?

25:42No, I just cut it in half.

25:48Roll it up.

25:49Take a grain of rice.

25:51Smear it.

25:53Here we go.

25:54Look at that.

25:55Cut it open.

25:57Look how easy that made it.

25:59Wow, my first time making musubi.

26:02I probably should've toasted the nori before.

26:05It's kind of thick.

26:06It'll probably sear the spam.

26:08Overall, very simple.

26:09I wouldn't use it again though, but I'll give it an 8 out of 10.

26:12For people who's into musubis, this is probably the easiest way to do it.

26:15I did it in literally under a minute or so.

26:18The other day in the fried chicken video, I learned that tumbling meat in the machine,

26:22like your dirty laundry, actually speeds up the marination process.

26:25So with the home-use one, you guys suggested we're going to use a control group,

26:29sitting in the marinade like normal overnight, and an experimental group, tumbled.

26:33We're using whatever I have in the house, a lot of Indian ingredients.

26:37I'm going to do a half part buttermilk, half part yogurt, two dairy products with the most

26:42amount of lactic acid.

26:43We're just going to denature the protein of the chicken.

26:45Cumin, white pepper, cashmere.

26:47This is probably my favorite spice.

26:49The color is just, I've never seen a shade of red like this.

26:52Two teaspoon fenugreek, one teaspoon garam masala, half teaspoon coriander,

26:57cardamom pods.

26:58We'll combine.

26:59Smells so good.

27:00A good amount of salt.

27:01About half of the marinade straight in.

27:05Our normal marinade, we'll check on it tomorrow.

27:07The rest of the marinade, we'll save it.

27:09We're going to tumble with these plain.

27:13So this has just been sitting in the bag for two days,

27:15because I forgot about it.

27:16It's supposed to be overnight, but in the fridge for 48 hours.

27:20Let me just smell it to see if it's still good.

27:25The tumbler actually came with a meat tenderizer,

27:28like a thousand needles.

27:29My worst nightmare.

27:30It's highly recommended that we use this first before the tumbling.

27:33It's supposed to like maximize the effect.

27:37I feel like it's having a hard time going in.

27:38I'm about to ask a question no guy want to hear.

27:43Is it in yet?

27:43Oh, it's definitely in now.

27:48Load the meat in all our marinade.

27:50Look at that.

27:51Then we'll turn this into a unlock.

27:53Press it down to secure it.

27:55Vacuum tube.

27:57I'm going to insert it to the top of the tub and press this function.

28:02This will probably take two to three minutes.

28:07Wow.

28:07It does look very pressurized.

28:10I guess they have pressure clickers.

28:12This will be like a pressure.

28:14And press this function again, it'll start tumbling.

28:16I didn't know what I was expecting, but this is very anti-climatic.

28:22I'll put it in the smaller one.

28:36That's interesting because I put them like right next to each other.

28:39Somehow the skin of this one is significantly more cooked.

28:42I wonder if it's the marination process.

28:44So this one is the um...

28:47Which one is which again?

28:50Let me check the footage.

28:51This is the tumbled and this is the normal marinade.

28:53Pretty significant difference, huh?

28:55Let's go with the thigh.

28:58It should be cooked.

28:59I guess it's just a little red.

29:01Whatever.

29:01All right.

29:02Yeah, we'll go in.

29:05Yeah, it's definitely raw.

29:07This time it's definitely cooked.

29:08The normal...

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