I'm not afraid to admit I had no idea this existed until I found it, do you have one? Or would you get one? Let me know if there's anything I should cook in it next! Anyhow, for more kitchen gadget testing videos like this, grab the popcorn and check out this playlist ru-vid.com/group/PLfItiEY3o1msZB4DJXPXdg2qKBsG3nGav
This channel is all about the imperfections. It's about the experiments, the failures, the retrys and the occasional glorious successes. Its about the 'feel'.It's home made - you can make it, so I can make it. It's about the connection, the intimacy, the 'welcome to the family' spirit. All of those things apply to the food you make AND the footage you shoot. They're intrinsically linked. The burnt cakes and the iffy contrast are everything. Please, please don't edit out what makes your channel great. ❤
am i the only one who misses the way the vids used to be ? i watch plenty of cooking channels and loved coming here for the more relaxed fun vids, keep up the great work ! will always watch and support
Barry says he's doing the videos like this because he wants to get away from having to spend hours editing, but I don't see why he didn't just get an editor and keep filming himself.
yes yes you are the only one who misses have the vids used to be made because some of us some of us are open-minded and want to encourage him to try new things because if he doesn't get to try new things then he's going to get burnt out and then he's probably not going to want to do this no more you and the rest of the little naysayers aren't thinking of that be open-minded be willing to be supportive there's nothing wrong with him doing new things there's nothing wrong with this video there's nothing wrong with the any of the I'm so sick of you and anybody else like you who has in the past when he is tried anything new to grow his channel or Branch out and do different things been negative nancys you and everybody else like you if you do not have a nice thing to say you need to sit down and be quiet. how would you like it if somebody told you every time you did something or tried something new I don't like how you're doing it or I don't like this are you should do it this way we should do it that way you'd get fed up and you'd stop so how about you stop how about you and all the rest of the negative nancys stop, stop it. I think this video is fine I think anything he's going to do is fine and any decent kind human being would let him try new things. and not just immediately dumped on him. is this your channel are you the one putting in the hard work are you the one making the videos and going out and buying all the ingredients and researching these recipes and doing all this hard work know you're not not you or any of the other negative nancys this is not your channel you do your own channel your way.
Barry..first of all I love your video's.. but.. the reason that I love them, and so does my family, is the "I'm in his house watching it" feeling. This is giving me a sorted foods vibe. Like not ectually explaining to me but explaining it to "a viewer".
I hear you. I think I need to get closer to the camera away from the worktop, the next 2 videos are a bit more fun so give us a bit of time but we will get there
@@mrbarrylewis PLEASE, return to the "old" style. I don't want to see these "fancy" camera angles, cuts, montages or "food porn" style. I just want the nice guy, showing us how he makes nice food in his kitchen. Especialy the montages are destroying the laid back atmosphere!
@@nephfey2605 Naw, sorted food, especially the world street food stuff, has been great recently. The BBQ stuff has left me cold (bit sad if I was barbecuing for one), but I think it's still solid. The difference between a cooking channel and what Barry is doing shouldn't need to be explained. No-one is coming here for recipes.
I have no idea how youtube works as a job and I dont know how hard it must be for you to do. But PLEASE !! dont change, you have no idea how much people love you for your originality and your beautiful family feel videos, like they are a comfort for us. Im sorry and it must feel like your not getting much support, we just love you as you are, no need for special videos!!
I didn't realize this last time but god does the color grading add a lot to the disconnected feel. This no longer feels like a real kitchen. These vibes are better but there are still way too many cuts and random unnecessary close ups and movement shots. The wide angle is also off putting.
@@TheLateBiteShowe’s not lost me as a fan, but the first cutaway to a meme and I’m done. I don’t watch RU-vid to get a headache. Edit, in fact, the jump cuts are completely doing my head in already.
I love my halogen and use it almost every day. The wash setting is to self clean - stick some hot water and washing up liquid in and let it do its thing. You can also get a ring to put on top in between the bowl and the halogen part to extend the available space.
@@ellisgarbutt1925 Gday a guy that use to work on the farm i did had 1 cooked his food put cold water in it to clean and cracked the glass bowl had a bigger mess to clean up could not get a new bowl ended up in the bin cheers
@@scummyinoz There could have been a problem with that this person put the cold water possibly in the hot bowl. As shown in this video while zoomed in, on the bowl was a WARNING to let it cool down before the wash, to avoid cracking of the bowl. But possibly it´s better to use warmer water that cold water non the less.
Most halogens come with an extension ring to lift the heating element further above the food. I use my halogen oven to bake bread - it saves so much money because you don't have to heat up a 'proper' oven. I cook the bread on the highest setting (250C) for 10 minutes, lifting the lid up every couple of minutes to give the bread a quick water spray. Then I let the bread bake at 180C for 25 minutes. Perfect every time. If the bread appears to be colouring too quickly, I simply wrap it in foil for the remainder of the cooking time. Proper bread tastes so much better than the supermarket stuff and you know exactly what goes into it - flour, water, salt and yeast.
Greetings my neighbors put one of these out for trash collection. It works, but it only came with one tall rack. I want to try to cook a pie in it and I'm excited that you're cooking bread in it tell me how that's done, do I need a rack
This works better than the last video, I think is because you seem to be more relaxed, and not worried about the camera. And turning to talk to Cam (I hope I heard their name right) gives it feel of a old chef cooking show that a few people might remember called Keith Floyd on...
This was the video we shot before the Popeyes video lol Maybe it was just more 'fun' and less instructional! Cam is not their real name but we think it's hilarious and yep, Keith Floyd vibes, loved that guy, we'll have to do this gradually as some people will hate it, I personally love it, but all good. Thankyou for the kind feedback
@@mrbarrylewis The Cam name joke went right over my head *whoosh* till i read your reply here. I have yet to watch your Popeye's chicken video so will do that now.
@Gainzster it's mostly due to me being autistic and heavily against change even though ironically the fact that everything changes is the only constant.
Barry, I've been a fan of yours for years. Watched you move house several times, seen you grow and evolve through several different kitchens, watched you and your family grow over the years, and most of all, I've felt like we, the viewers, are also there to grow alongside you as a part of the family. Change is hard, but it's been easy to stay here because I know the vibe will always be the same. Put simply, this change is not doing it for me. I know this is echoing a common sentiment, but I really cannot get on with this new video style. It feels all wrong. I don't come to view your videos just because they're cooking videos. There are hundreds of very talented cooks on RU-vid that I can go and watch at any time. And I do! But your channel has always felt so much more special than any of those others, because we get to see YOU, for all the faults and missteps along the way. You have, over the years, given me the confidence that it's okay to fail in the kitchen. To mess up. To try again and again to get something right. That it's okay to make a mess or screw something up or forget a crucial step. You make it feel so much more comfortable and so much more rewarding when we DO succeed, because we did it together. I'm not going anywhere. You are, regardless of style, one of my favorite RU-vid personalities. But please understand as well that I don't say these things because "change is hard." Your channel has always been about change, and we've all been here beside you through them. I say these things because truthfully, this doesn't feel right. It feels like a significant portion of the magic has been lost. Wiped away. Hidden beneath a cloth. You inspire people to learn to cook, learn to cook well, and learn to love cooking. But most of all, you inspire us to grow through our own faults and mistakes, and come out the other side stronger than we were before. That is the true magic behind your videos. Please don't turn your back on that.
I think that's the problem really. Barry is a competent cook but the food is very simple and far from groundbreaking. I think most of us are here because we enjoy Barry's personality and give-it-a-go attitude. I don't really rate the food and I've never cooked anything from here. I just like Barry and his family. I'd watch videos of woodwork or cleaning if he was doing them but I don't like this style. It's like someone has given him a show, scripted it and won't let him be natural. I hope things settle down and things he finds a happy compromise but I think if not this will be the last few weeks I'll be watching.
I'll be honest the last video I wasn't a huge fan of didn't feel "barry" but I think this video is a happy medium between your original content and this new style too. I actually love the imput of the camera man.
I love how for most of the video I had the cavity of the chicken on display as much as possible lol it's hard not to show prepping a chicken and getting the balance right, I was aiming for the scene from the film Ghost lol
This feels so much less like a home kitchen and more like a tv studio. Obviously the direction of your videos is up to you but I come to this channel for a home kitchen that’s not overly produced and that’s unfortunately not what this is. I felt the same when the format changed a few years ago before it changed back
the jingle returns at the end and more importantly the flow felt right today. i know you mentioned this was filmed prior to Monday's Popeye recreation so need to take notes of what worked here vs what felt forced or designed to be professional last time
I'm just halfway through the video and I must say, as much as the first "new production" video got me all "I must say things", this one? I dunno what you did different, but I already feel our favourite silly Barry is back and the video is just enhancing the experience! My, you guys are fast in finding your way around this new format! I can't imagine the amount of fun ahead as you gain experience together!!! YEAH BABY
you can tell he's more comfortable. if you look at his earlier videos (as in years ago) this is a similar amount of self-awareness. eventually, he will forget the cameraman is there and it will feel more like naturally talking directly to the audience again.
This was, according to Barry, recorded before the previously posted video. So it started off more chill with this one, then progressed to what we had in the last video. Hopefully it switches back to like this.
The moment u pushed the handle down by accident and the light came on after thinking it was broken...Unreal... Your face was like a Child on christmas Morning standing in the Living room looking at what santa brought 😂😂😂😂
The editing in this video is much, much, much better than the last one. I tried watching the Popeyes video several times but there was just way too many quick cuts and added sound effects and gags. It completely lost all the charm of learning a recipe or appliance along with you. This video looked nice and clean but the viewer still feels like they're traveling on the same cooking journey.
My dad was always on about getting a halogen chicken rotisserie oven but he never did 😂 this brought back memories of him watching the shopping channels on sky on a Sunday afternoon 😂
Used to have one of these when they first came out. Think it was only about £30 then. I got a bundt tin with it to make a cake and they were pretty damn nice! I recommend using oven gloves/mitts with this for reasons you figured out yourself in this video 😁
Hi. Love your vids. I have used a halogen oven for ages. They do do a extension ring which I didn’t realise that I have one. Just thought it was a ring that went around the glass. It was a light bulb moment when I found out that you take it off and place it on top the the glass bowl and then put the heater element on top. Gave another 5 inches or so of cooking space. Make room for a turkey.
I have been on ur channel for a long time. I even put ur marathon on before bed. I’m not feeling this new way to make ur videos. Just have someone edit for u. We miss the amateur feel we get when we come here! ❤❤❤
Still not completely on board with the new style BUT I will say that this one was better than the last. Looking forward to more “normality” as you sort things out. (And hopefully helping your back out some.)
The more produced it feels the less natural it feels, at least to me. There's always been a charm that can't be emulated with this 6 second per cut style. The closeups are really high quality, but without a direction for the shots to go it feels strung along and as a viewer I feel like I'm watching through a window whereas before I was in the room. And I know that if we don't pay, we are the customer when we click. But the changing thumbnails and titles just sit off, I fully get why but that combined with the revamp makes things feel especially like I'm being marketed to. Which I am, so I fully expect you to go ahead and minimize most feedback as people disliking change if you thought this was more profitable than before. In that way, I wish you luck. But these are some very real reasons I've been clicking less, not put off entirely but not when I see them in my sub box. But, again, I imagine new viewers are the target anyways so things will probably be fine except for old subs who'll just have to go on a barathon and pretend we're living in 2015.
Barry, I commend you on trying to make more professional videos. I think you are doing great and people should give you some time to get it down. I appreciate it. Beard Meats Food made a really professional looking video recently and got a similar response. Dont let hateful comments get you down, you just need to keep at it and do what you want. I was a little taken aback after the last video, but already by video 2 I am enjoying the production value. Keep up the great work, people will come around. Change is hard for some lol
Just bought a new halogen air fryer so am very new to this way of cooking, but discovered it does amazing ROAST KALE in minutes. Cut or tear up the leaves taking them off the stems but keep and cook these too. I usually steam kale but find the stems inedible. Not so with the halogen cooker (or at least not this first time). Using supermarket pre-prepped curly kale I put the kale on the baskety type tray, sprayed with a little oil, sprinkled with salt and mixed it to spread the oil and salt through, popped the tray in the fryer on top of everything else (small beef joint and a heap of roast potatoes) and watched it cook. It browned and crisped so quick and was DELICIOUS - like Chinese-style crispy seaweed. Loved your video - it's honest, real life and fun. 👍👍❤❤
I have used "air fryers" for at least 25 yrs. My first one was very similar to the one you are using but mine was branded "BigBoss" and was referred to as an oiless fryer. I wore it out and have been using new ones, I've had at least 6 or 7 over the years. I giggle when I hear people talk about their air fryers as if they were a new invention. I've also been using "induction" cooktops for 15 yrs and they are now becoming very popular. I love kitchen gadgets and have several "makers" as my little nephew used to call them. Thanks for great shows. I'm in Ontario, Canada so HI from us Canadians :)
I've been using one of these for years. I use it often.It's safe and easy to use.Sits on a benchtop. Doesn't take up much space. Has a timer. I bake vegetables in it, and meat. I heat up frozen rolls in it, and left over dinners. The only thing I don't like about it is washing the bowl. It's heavy. That said I recommend it.😮 Great if you live in a small space.
I've had one of these since 2008 ish and I use it very often. One advantage it has over an air fryer is you can warm plates in it. Cook the food until it's almost done. Put it on the plate. Use the unusual tongs to put the plate in the air fryer. Use the last few minutes of cooking to warm the plate (and singe a couple of cherry tomatoes in my case). If my trustee halogen ever dies, I will probably replace it with another halogen rather than an air fryer. Just to add that minor so has a metal hoop that sits on the top and raises the height of the lid by (grabs tape measure & pops into the kitchen) 3 inches
also Barry on the off chance you read this, just want to say that if this change in editing style is because it takes too long with the 'old' style... then maybe make fewer videos? we'd all totally understand if each video takes an extra day or two to release. Do whatever is best for your schedule, mental health, life or whatever. We will always be here, take longer on each video if needed, but please keep the authentic rough-around-the-edges cooking, appliances catching fire, handheld camera feel of us being in the kitchen with you!
I've had one for years. Really good for doing low and slow roast beef joints because of the low temps you can set it to and long timer. Pour red wine in the bottom with 2 roughly chopped red onions and the beef juices will drop into it for an amazing red wine and onion gravy. While your beef is resting and the gravy tipped out you can crank it up for the roasties with veg underneath.
I mean, whether you need this thing is debatable but I like how you can clearly see what's happening to the stuff inside. With most air fryers you are left guessing and you can't see clearly into an oven either but in this thing .... your food is in the spotlight 😂
I really like being able to see what you're cooking in this cooker. I have to pull the basket out of my air fryer to see how things are cooking and it drops temp significantly.
Finally!!! You've tried these cute little portable ovens. They are a college dorm staple. They make great food, but foil is a must if you are baking. Otherwise the top will burn because the heating element is superclose. Edit: The newer ones come with a metal and rubber collar to raise the lid another few inches. Highly recommend getting one with the extender.
I'm literally wiping the tears from my face from laughing, never thought you could sing so well barry when touching a extremely hot metal tray, you've made my day thank you😅
I've just seen Barry say that this video was filmed before the previous one. I thought you'd already changed the style and thought that was quick. This felt much more like your usual style and what makes you brilliant! There were less quick cuts and more of a balance of seeing you and beautiful shots of the food. Much happier with this! ❤
Before watching this video I want you to know. These are better than most air fryers on the market today. I have one not too dissimilar to the one in this video and it’s not failed me over the last 5 years 😅
Hi Barry my mum had this halogen oven and when we used the tall rack there was a extender ring that went on top of the glass container and the lid went on that hope that helps xx
The editing in this one is much better. It's still not perfect and feels off at times, but I'm sure yall will figure out the sweet spot. Appreciate you taking all the feedback and adapting
I love Barry and everything about his channel and it's so disappointing that the new style makes its completely unwatchable for me, it's too clean, it's the reason I don't watch other channels
I love my halogen oven. You can cook anything in it that would be cooked in the normal oven. Cos you don’t have to pre heat it it is cheaper than putting normal oven on. Have had mine for years, long before air fryers were all the rage
Sorry Barry but I'm not keen on these new style videos at all, They have lost your personal touch and gone to mainstream like any other channel with the overkilled editing. What made your videos was you and the family I get what your going for but this just isn't it 😔
Nailed this upload, felt more fluid and kept that home kitchen feel, won't lie but the last one felt a little off, this was so much better. And nice small interactions from the camera man, keep up the good work 👍👍
Hi Barry, yep have one of these and they are "amazing". Easy cooking and clean up. Though mine comes with an extra metal ring that you can add to the rim to raise the heater up. Recommend spatchcocking your chicken. It will still be super moist but will sit lower and flatter and mine usually comes out with a crispy skin. Cheers from Fiji!
From one of the most unique food vloggers and video creators, with a natural feel and an honesty you don't see on the super polished channels to another copycat
I actually have one of these at home. Got it as a cheap replacement when our airfryer broke works well for most things still prefer a more traditional airfryer but for the price it works well for chicken and stuff
@@mrbarrylewis I quite often cook roasts in it tried cooking a cake in it but burnt on top before it was cooked in the center. Worked well for cupcakes though. Also cooks salmon and vegetables wrapped in parchment paper well aswell.
I have been having one for a long time. Mine has a metal extension that makes it taller. I could fit a Turkey Inside! ;-) I like your style; this is a very honest video!
I used to have one of those. I used it almost every day. So much easier than using my oven. I had a screened in deck and I would set it on the deck so that the heat was always outside so it didn’t make my kitchen hot.
Lighting has made a huge difference in your videos, but the heat must be something else.. My FIL had one of those air fryers and he made amazing meals in it..and cleaning it is a breeze.. I wouldn't mind having one, cleaning my air fryer is a nightmare..
had one of these different make for years now there is also a metal ring that can sit between the glass bowl and the lip to give more room for doing things like this as well as some other bits like steamer bowl ect had it for like 10 years or so
Haaa my parents always used the halogen oven as a kid, it was incredible. Great as a secondary oven for christmas time, cooked roasties absolutely perfectly in them whilst the main oven was dealing with turkey and everything else. They used it pretty much every single sunday as it was so much easier to clean after a roast than the main oven.
These are brilliant I've had about three, the bulbs go eventually and are tricky to replace and a halogen oven can be bought new for @£40. Never tried to make a whole roast dinner in one, mainly use it just to roast a chicken for cold and making healthier chips, just peel and chip some spuds wash dry and then shake them in a bag with a little olive oil. I use a mesh fryer ring put them on high heat for 15 mins and give them a turn and another 10-15 mins and you get golden brown crispy chips.
Thanks for letting me know, I was wondering how long the bulbs last and how easy to replace they are - air fryer maybe wins it for me if that's the case, but hopefully they last a while!
Love the fact that you’re testing out the halogen cooker - I still have mine although I haven’t used it for a while. It does a cracking roast chicken meal! Honestly before your video I was about to take mine down to the local charity shop as it does take up a lot of storage space, but you’ve changed my mind now :) Anyway, if you can get hold of a spacer ring, it makes a world of difference to what you can wedge into this beast. Can you cook a three course meal in it all at once? Now that would be a challenge.
This video felt odd then I realised the production has changed so I’m guessing there’s now staff making it feel like a normal TV cooking show. Seems a shame to have lost what made the channel great and now it looks like just another cooking show.
Ohhhh this feels better! Less jump cuts, more Barry and a better quality. I can get on board with this one! I love that you have listened to the feedback and made it work
I think I agree with a lot of the comments here, I’m not here for the recipes as such but just for Barry’s personality, it feels too much like a actual cooking show, Sorted Food have got this down to a tee. Yes it’s a cooking channel but the focus is the personality of the hosts. Less cuts would be a good start! Hopefully Barry can take all the advice and refine it to suit himself and his viewers
Yes, I have one. It is call the Boss. I love it. I've been using for about 10 years or so. You are right, the original air fryer. Mine has an extender ring that makes the cooking vessel much larger, then the stacked racks work very well. Good luck with all the fun things you will try.
I have a Halogen for around a decade, and I use it more than my oven. It could make a Sunday roast, crispy skin chicken and cheesecake. It never disappoints me. The best advantage over oven and air flyer is you can watch the food without opening the chamber and losing the heat. Also, it's quite romantic when you turn off all the lights and turn on the Halogen on the dinning table, with some R&B music. Also, my cat loves sitting next to it and watching the food cook.😺
I often do my cheese on toast in it. Slice of sourdough, add cheese and possibly tomatoes. 5 mins. For a special treat, mix grated cheese with 1 egg and a few drops of Worcester Sauce…..Spread on slice of good bread and pop in Halogen until you see it ready. Love it….