Reviewing PRO Kitchen Gadgets | Sorted Food 

Victorinox?

THE MAINS PEELER IS FOR CHEFS WITH ARTHRITIC WRISTS! THERES A LOT OF US LOL

As someone whos worked in a kitchen... That slicer does more than just tomatoes ^_- You slice everything that either needs slicing OR dicing first with it. Then from that prep you portion out what needs dicing. (tomato, potato, onions. ect) Effectively you remove as many of the knives from the process as possible.

I was just about to ask. Thanks!

That peeler was designed for people like me whose hand don't work well, thank you boys for pointing this out to everyone else...

🙌

Also they're Generation Z themselves (millennials)

Gen Z aren't millennials. Gen z are 1997-2016 and millennials are like 85-96@@Kjfletcher1985

Millennials and Gen Z aren’t the same. Gen Z is after millennials. Millennials are 27-42 years old.

@@Kjfletcher1985 Nah, Millennials are Generation Y, since it's the generation after Gen X. Gen Z are currently teens/early 20s. Some of us Millennials are pushing 40.

That’s super interesting - thanks for sharing! 🍅

Yup... ex McDonald's decades ago. Needed to be 16 to use too

They say the most dangerous thing in the kitchen is a dull knife, but it's actually a monkey with a gun.

We used it at Boston market, a fast food chain in America.

I"d bet that if they made the slicer with the same kind of vibrating function as the peeler, it would lessen the effort needed, and keep the blades sharp longer

Same! Had a flashback working in the kitchen for McDonalds : all those tomato slices for the burgers

Another Subway tomato slicer. Stack them into a bin or lay them out? That's the real question.

@@ultigirlinCO no question at all. 100% on team "stack." So much faster and efficient!

At the same time, it definitely looks more dangerous in normal operation than a mandolin. Which would be a fair comparison. And the fact that it will be abused in minimum wage junk food places like Subways and McDonalds means it will not have the blades replaced or sharpened before it becomes a work place hazard.

Fast food is also a good example of an industrial kitchen. Your normal restaurant doesn't have that kind of throughput. But fast food is way more busy.

Which makes me think... You could easily get carpal tunnel from doing a lot of peeling (I know I've had wrist injuries just from drawing and painting too much), an electric peeler like that seems like a wonderful solution for a situation like that. Plus there's plenty of small restaurants owned by older people, they'd also benefit from it.

yep. I love cooking, but I am chronically ill with limited reserves of energy . I have to adapt my cooking techniques to take account of that. This device would really help me.

Was thinking just that. I immediately thought of Dan Furmosa from the gadget videos on Epicurious when watching this and he'd very much be in favor of the peeler for that very reason. The slicer and dicer I used as well when working at a fast food place(Shake Shack) to slice tomatoes and french fries respectively(dicer is legitimately great for uniform shoestrings).

And comments like these are why we paint the whole picture, not just throw "for the disabled" at a questionable product with a single use and questionable longevity. This hypothetical person would have to make frequent use of stuff that requires a peeler to warrant the purchase, but at the same time be so debilitated that they couldn't make frequent use of a peeler beforehand. At the same time they must have 0 people in their life that can do the peeling job. Oh and their disability must be so severe that it goes from "peeling takes a little longer" to "peeling would lead to lots of injuries or is impossible". In which case it's questionable if this hypothetical person should really be on their own and cooking in the first place, given that's statistically quite a dangerous place in your home. Not to mention that this is just the peeling. With disabilities so severe, this person would then need to handle a knife, which is a lot more dangerous. Stoves aren't particularly super safe, forgetting to turn it off would easily burn your house down, you can't stir with the dexterity issues your hypo person requires etc. Basically you're trying to create a person that would make use of this, but ONLY this peeler. Your person would literally only exist to peel carrots and do nothing else during the cooking process. Just hours of peeling veg. And unless grandma has to substitute for someone in a restaurant, that scenario makes absolutely 0 sense. Bottom line: You don't have to be "nimble" or strong to peel veg. It just might take you a little longer. If you're so feeble you can't peel, then buying an electric peeler is extremely far down on the list of things you'd actually need to survive.

@@dowfreak7 being disabled is not an all or nothing situation. For many like me the big issue is about managing limited reserves of energy before fatigue becomes too debilitating. Ÿes I have people in my life who can do the peeling for me - but that misses the point. For me cooking is about maintaining some form of independence in a life which is now more constrained than it was, and about showing I care for the people who care for me. I don't want to be dependant on my family to peel vegetables for me. I have to use lots of devices to cope with the activities of daily living, they range from a mandolin to reduce the effort in slicing, through a l Iong handled reacher to help me dress to a device to help me put on my socks. I could complete all those tasks without the devices, but at a substantially increased cost in time and very limited energy. As an entirely non-hypothetical disabled person, this peeling device will be near the top of my birthday present list.

That’s exactly what we are 😆

Yes, loved that

@@SortedFoodUh…. That “dicer” is for making French fries! 🙄🙄🙄🙄🙄🙄🙄🙄🙄🙄

Which explains why nobody uses nice, tasty, ripe tomatoes in commercial sandwiches and salads.

@@pattheplanter almost certainly yeah. Amusingly I was asked to avoid "broken" tomatoes on several occasions. People don't want those ones even though the broken ones are way tastier because they were too ripe for the tomato slammer.

I was hoping the lads would have some (over)ripe tomatoes to test with the slicer as well to see how well it works on those.

Do you reckon it could work with bologna, pepperonni, etc? That'd be neat, instead of having a motorized version...

@@stuurhuis69 In my experience, what happens is it splits right at the top and shoots a load of seeds in your face. It's pretty funny because you do all your prep at the start of the day then you have to work with tomato seeds all over your shirt.

I could imagine it also being used in a kitchen that produces potato dumplings or gnocchi…

I've got a hand version of that meant for home kitchens and it's a godsend for anything involving mashed potatoes. Because you're not really mashing them but more like sending them through a sieve, the potatoes end up far less starchy and gluey. Great for holidays when you have to make a bunch of mashed potatoes or potato salad to feed a lot of people.

I have a small potato ricer love it. We even used it on all cooked root veg for my children and grandchildren when babies to make good baby food. But now they are all older. It's my go to for gnocchi. One big potato and one big hunk of baked winter squash together it makes excellent squash gnocchi. The way mine is designed ive even used it for my great grandmas favorite. Sparrow sh!ts lol aka speatzle (sorry spelling is bad today)

Potatoes ricers are common in Minnesota for lefse

Yeah, when they said that the onions should be sliced first, i just screamed at my screen to use the tomato slicer 😂😂

Absolutely thought the first gadget could be used with the onion the fourth for the dicing

I was thinking that exact same thing. I was like why are you slicing that onion by hand when you literally just used a slicer gadget on the tomatoes? I'm sure it works on an onion as well.

@@zsuzsannaagoston3908 This person is lying to you. Onions are too dense, and just fuck the blades up. They're basically razor blades: paper thin and stupid sharp, but they will bent and blunt easily. Cut the onion in quarters, and then dice away. Straight up abuse of the equipment, akin to stabbing a can repeatedly because you can't find the opener.

@@alexanderson7101 nope, not lying, that's what we used, the blades on our model were thinner than a standard chef's knife, but weren't razor thin. They were also serrated, (not like standard serrations but scalloped, don't know the actual term) yes running onion through it dulled the blades faster but didnt bend them. The Chef considered it worth the extra wear on the equipment.

That’s super interesting! Thanks also for the tip on using it next time 🙏

Quickest way to make massive amounts of Pico de Gallo! Tomato slicer (use the scooper to remove the stem), then dicer. Onions, peppers, whatever you want. And yes, lube it up!

One place I worked at, that made a ridiculous amount of fresh cut fries, had a wall mounted lever action version. We put 18L buckets under it to catch and store the fries in the walk-in.

@Sortedfood. The Bram Ladage fries shops that started as a food truck in the Rotterdam market use a more sturdy version of the "vegetable slicer" since the 1980's. My mom had a high quality plastic one to make home made fries before the 1980's. The more professional ones are clamped to the table.

As chef we use this vegetable dicer for lettuce only. It was a waste of time to use this item, especially when you had a mechanical vegetable dicer for your floor mixer (we called the Hobart) machine. We had a wall mount chipper.

I've bought Kevlar gloves for my house and my daughter. Saves a lot of fingers lol They are fairly cheap and washable. I think I got 2 for $5 locally. Pure genius for de-boning chicken or fileting fish

@@Emeraldwitch30 they would definitely be useful. Being a workplace and with the amount of food prep (and the fact that often it was the retail staff doing the salad prep so a proportion being university students) one chainmail glove was well worth the investment for the particular situation in comparison to cut resistant gloves. I am sure Kevlar gloves would be more comfortable though.

Haha us too!

You traumatized James!

​@@yoshitoshi98 poor James lol. 😅

@@yoshitoshi98 It's funny that it traumatized James more to watch it than it traumatized Ben to almost be maimed.

It's funny because it's a pretty standard piece of kit in a lot of Asian kitchens.

I have neuropathy in my hands and feet. The numbness that is always present turns into little needles when doing repetitive chores for more than a couple of minutes. I would love that thing.

Great for arthritic joints. I would immobilize the veg on the work surface with a skewer first.

For people who have weaker hands and then later it can make them weak in the knees.

Also, as Mike showed, the more force you (have to) use, the more risk you have of cutting yourself bc you slipped. Not needing brutal force to peel a butternut or other sorts of pumpkin will help to reduce the risk of human skin in pumpkin puree...

​@@SchachpferdYes! completely agree ,that was what stood out most to me.

It's just an industrial mandoline.

I've used the tomato slicer in one of my jobs. It does one job, and does it quite well. It has been around for several decades.

Came here to say this!

We had a version that was wall mounted with a large handle for leverage. We used it to cut our fries.

Mike and Jamie are much better than Barry he's just annoying

@@qazz6209don't be rude bro you probably worse

came to say same thing, but in Brasil. Also, using other blades, you're able to cut all sorts of veggies.

Ive actually never seen one they way they have it, ive used it to do onions, you dont slice them, you just have to top and tail and use a lever, like you use a lever over a bucket to do 20-30lbs at a time. The form of the one they have is nonsensical.

Exactly what I was thinking as well. Here in the US, I’ve seen wall-mounted models where they can just put a bowl underneath it, and then just go to town cutting fries.

And I've seen that lever version in bar & grill restaurants here in the States. The plunger version I see more in pizza joints. Seen both versions in food trucks, drive-ins and steakhouse chains.

We bet! Did you ever have any accidents? 😅

Exactly right? 😂

@@SortedFoodexactly! That’s the stuff for nightmares.

every 2 days.... gross, you serve your customers day old tomatoes?

@@thomgizziz Much more likely that they 'get through' a box every two days. - Slicing as needed throughout the day

@@thomgizzizlol if you think that is ‘gross’ I hope you prepare all your food yourself at home😉. Nearly all veg has a two day expery date after cutting (in countries with strict laws, longer in some other).

Actually the only thing I’ve seen with shorter lifespan is guacamole and baked goods.

@@thomgizziz bear in mind, it's refrigerated for those two days

exactly the same experience cooking in many restaurants in Portland over many years

also useful for disabled folks

Given that the peeler was sharp, it'll probably be fine

But for the peeling role in kitchen, you slice, dice, julienne, etc. carrots, and veg. It wouldn't work. It does just one thing.

It peels anything and the handle alone would help with being able to hold it. the pro peeler requires your hand not cramp@@user-qt4qp6bj1q

You should put the blooming onion idea on its own post so they see it ! Great idea !

And like ten bucks...

I use the meat grinder attachment for my mixer as an electric potato ricer.

Mashed potatoes should have lumps. Varied textures is a must-have for me.

@@englishatheart in the wise words of adam ragusea ‘heterogeneity’.

Riced potatoes are basically a thick purée, it’s not mash and its very unpleasant to eat. It’s like the mash you get in a microwave meal that is thick and unpleasant. An actual masher is better as it has body (lumpy is a pejorative term for proper mash), it should be one step down from a crush so it has some actual texture.

Would also be the same for making large quantities of gnocci which is quite a popular restaurant dish these days in Australia even in more up market pubs.

I think every household in Southern Germany has one (but handheld). You can make potato dough, mash and even use it for other things like Spätzle (it’s kind of a small noodle thing)

​@@julianeschulz3186also in western and eastern and Northern Germany 😂

I’m in the uk and have had a handheld potato ricer for years that works just like this larger one, no peeling required. I assume the boys have just never seen the domestic version of this. They were very common in the 1990s, I’m probably the same age as their parents, though ;)

They definitely know what a river is. Probably just playing up for content

Same.

Wouldn’t that be cool?!

It seems like it shouldn't be terribly difficult for them to design an add-on for that. People could even 3D print their own, though I think most 3D-printed things aren't really considered food-safe.

heh, the first comment on this video (on my end) mentions a bunch of injuries related to it

great in theory until it's stuck and you're trying to pry pieces out of a chute near a bunch of steel razor blades. Manually loading each tomato helps a lot towards ensuring it is sliced correctly.

they make a rotary one that's electric, it's the evil stepson of that one and a deli slicer... the guys should play with that... they are about 200us online when i see the entry level ones...@@SortedFood

I was actually super disappointed they didn't have an "AHA!" moment at the end and bring the other gadget out.

Or how about a buffalo chopper? Terrifying thing, but badass.

MY first thought when seeing "professional kitchen gadgets" was "Hobart", followed by "Robot Coupe" ^^

😅😅😅

I had a dicer as well but ours had a slicing blade too. So you’d cut things into 5-6” chunks and smash then through the slicer blade, once everything is sliced switch to the dicer and stack up slices and smash em Did you have the slicer blades for the dicer? Or maybe use the tomato slicer? We used a meat slicer for the tomatoes but it didn’t like squash lol. And we diced so much damn squash.

I used both when I worked at a uni food court. Luckily, our dish washer set up was pretty powerful and almost completely automated so the dishwasher didn't have to risk the little nicks as they just had to feed it through the machine

Nice! 🙌

Used the wedger for tomatoes too!

Then you scale that up to larger convention centers and such that host galas or large corporate events where you can have 1000+ or guests for a "mid size" event and large event that pushes over 5000 heads to provide food for.

I'm sure they save time, but mandolins are fast as heck too

It was about time! 🙌

@@SortedFoodthis doesn’t make Mike and Jamie professional though 😂

Was surprised they didn’t try slicing the onion with the tomato slicer

I always see tools like that for someone with something like arthritis. Although I do find it funny that they really advertise butternut squash for it lol.

also think about RSI (repetitive strain injury) which is a huge issue in the restaurant industry. You can be fit and healthy and still get RSI due to having uninterrupted volumes of repetitive work which leads to injury. Chefs notoriously can get RSI from doing knife work prep day in and day out.

As someone with CTS personally I don't think something like that would work for me since I would have to keep holding that thing, pressing the button to keep it going and the possible vibration I assume it emits... Yes maybe the act of peeling would be easier, but with all the added things compared to regular peeler would not make it worth it for me I think.

they were not dumb or idiots at any point in this video. i dont know what you watched. and also i cant see why that would be a good thing either.

Haha #SozNotSoz

@@SortedFood😂

Love this idea, thanks Daniel! I’ll pass your comment onto the team 😁 Hayley @ Team Sorted

​@@SortedFoodVery happy to help!😊😊😊❤❤❤❤❤

Happy Sunday! We had daylight saving at midnight last night….. so we’ve switched from BST to GMT which may explain why a few people are a little confused at the timings 😆

@@SortedFood I understood that much later lol