[0:00] Every day we're reminded
that the future is here,
[0:02] whether we like it or not.
[0:03] AI taking people's jobs,
everything being automated,
[0:06] and now it's in our food and cooking.
[0:08] These things threaten to
replace what makes food great.
[0:12] The people
[0:13] the ones who cook the food, the passion,
the personality behind what we eat.
[0:16] But I'm optimistic because these
innovations could actually help people.
[0:20] So today we're testing the world's
most futuristic kitchen gadgets to
[0:24] see if they're really the future
of cooking or total flops...
[0:27] From a talking air fryer to a spoon
that seasons your food all the way
[0:31] up to a human sized robot that can
run a kitchen and take orders.
[0:35] And we're starting with
[0:36] the one and only...
[0:37] talking air fryer.
[0:38] Say 'Hey, air fryer' to get started.
[0:40] Hey, air fryer.
[0:41] Welcome back.
Door is open.
[0:43] What?
[0:45] Sorry, try again.
[0:46] You said the door was open, you...
[0:49] Door is closed.
[0:50] Hey Emerson.
[0:51] Welcome back.
[0:52] Cook salmon.
[0:53] Cooking salmon.
[0:54] Say 'start cooking' to begin.
[0:56] Start cooking.
[0:57] Start cooking.
Start
[1:00] cooking.
[1:01] Preheat is on.
[1:03] It doesn't tell us.
[1:04] Cooking has stopped.
[1:04] What?
Hey Emerson.
[1:07] Cook salmon.
[1:08] Hey, air fryer.
[1:09] Welcome back.
[1:10] Cook
[1:11] salmon.
[1:12] Cooking salmon.
Say 'start cooking' to begin.
[1:15] Start cooking.
[1:16] This is a piece of...
[1:17] Hey, air fryer.
[1:18] Welcome back.
[1:19] Start
[1:20] cooking salmon.
[1:22] Sorry try-
[1:23] Hate this thing.
Cook salmon.
[1:25] Say 'start cooking' to begin.
[1:27] Start cooking.
[1:28] Keeping warm at 200 degrees.
[1:31] Start
[1:32] cooking.
[1:33] Temperature out of range.
[1:34] Start
[1:35] cooking.
That's insane.
[1:38] I literally could not be
enunciating that better.
[1:41] By now, if I was using a normal air fryer.
[1:43] Shut up, Emerson.
By now I would have started my...
[1:45] air fryer,
[1:46] the salmon would be cooking and
I would be like on the toilet or,
[1:49] I don't know, doing something else.
[1:51] I'm going to hand it off to
you because I'm about to.
[1:54] Hey, Emerson.
Hey, air fryer.
[1:58] Why I gotta use my white voice?
[2:00] Hey Emerson.
[2:01] Welcome back.
[2:04] Cook salmon.
[2:05] Cooking salmon...
[2:07] at 375 degrees.
[2:08] Say 'start cooking' to begin.
[2:11] Start cooking.
[2:14] Start cooking.
[2:15] Welcome back.
[2:19] Hey, air fryer.
[2:20] Welcome back.
[2:21] Start
[2:22] cooking.
[2:23] Start cooking now.
[2:25] Start cooking.
What?
[2:25] It's already programmed for salmon.
[2:27] Well,
[2:28] it only took twice the cook time of
the salmon to get this to turn on.
[2:31] Cooking complete...
[2:32] Be careful, it's hot.
[2:34] Do I just open it?
I mean, it looks nice.
[2:37] Skin's not crispy, but honestly,
like,
[2:39] you could just literally
peel it right off.
[2:42] I mean, it's really good.
[2:43] I was
[2:44] very impatient with that at first,
but results are there.
[2:47] Okay, but let's take a step back.
[2:48] This did the same thing
that any air fryer can do,
[2:50] and for the price it's
very cost prohibitive.
[2:52] It's extremely frustrating to use
because the voice recognition is,
[2:56] is really just not there.
Is this a future?
[2:58] Is this a flop?
Can we give it a mid?
[3:00] It is kind of on the mid level.
[3:01] Even though this didn't work that well,
[3:03] it is showing us what could
be possible in the future.
[3:06] It is on its way there as you said.
[3:07] So I think
[3:08] mid.
[3:09] Next up,
a spoon that makes your food saltier.
[3:12] Supposedly there's a little
metal plate here and there's
[3:14] a little metal plate here.
[3:15] When you're holding it,
[3:17] it creates a microcurrent that's
supposed to make you perceive salt
[3:20] more...
than there actually is in the food.
[3:22] So if there's somebody who can't have
salt for any health reason or whatever,
[3:26] maybe they have heart problem.
[3:28] This could be a solution for them.
[3:29] I should also be clear that we had
to order this directly from Japan.
[3:32] It is not available in the United States.
Let's try this with
[3:35] just a regular spoon.
[3:36] So we have like, I don't know,
some sort of a curry.
[3:38] It looks like
[3:39] that's definitely under seasoned.
[3:40] So I'm gonna turn this on.
No, I'm just kidding.
[3:43] I'm fine.
Oh my God.
[3:48] It didn't do anything.
[3:49] Give me that.
Rinse it off, shake off.
[3:50] Let me rinse it off for you.
[3:51] You were eating weird like this.
[3:52] That's exactly how my 7 month
old son holds the spoon.
[3:58] No.
[3:59] Okay.
Miso soup.
[4:00] I just tasted the miso soup.
It's basically under seasoned.
[4:02] I'm gonna place this into the bowl.
[4:03] They do a mug so that you can create
the electric current by holding it.
[4:07] Maybe this will be more noticeable.
[4:08] This is the second and
final chance you got.
[4:14] Maybe a little...
[4:15] Maybe a little.
[4:16] This is the part where you're gonna
realize it didn't do anything.
[4:18] It didn't.
[4:19] Yeah, it didn't.
It literally didn't.
[4:20] What I will say is when
you put this in your mouth,
[4:22] there is like a weird sort of
almost metallicy sensation
[4:25] you get on your tongue.
I wanted this
[4:27] because if this did work,
[4:28] this would be hugely
helpful to a lot of people.
[4:30] But it just didn't work for us.
That's a flop.
[4:33] Now here's an interesting solution.
[4:35] You ever wanna cut butter faster.
[4:36] Always.
[4:37] Heated
[4:38] butter knife.
[4:39] This knife will heat to 131
degrees Fahrenheit and up to 158.
[4:44] This heats in five seconds.
So...
[4:47] 1 2 3 4 5
[4:49] says it's...
It's not.
[4:50] Well...
[4:51] Oh, it says it's 99.
[4:52] First off, they've already lied thus far.
[4:54] This is already...
[4:55] not looking good for this product...
[4:57] All right, we're at.
[4:59] We're now at 138.
There we go.
[5:00] And it took 10 times as long.
First of all,
[5:03] here's a cold stick of
butter and a regular knife.
[5:06] Okay, that was really easy.
Now,
[5:08] let's say maybe for some reason you
don't have the strength to do that.
[5:11] That's okay,
[5:12] because this knife should
make it a lot easier.
[5:14] We'll find out.
That was actually significantly harder.
[5:23] Let me see if I could spread it.
[5:26] That's kind of cool.
Well, let's try it with a regular knife.
[5:29] Oh, I did the exact same thing.
[5:31] It just doesn't melt.
What is this, man?
[5:33] What are we doing here?
[5:34] I thought this is
supposed to be the future.
[5:36] This feels like it's taking
society back in time somehow.
[5:38] I feel like this is something
that would have been invented in,
[5:41] like, the '90s.
It gets the butter hot,
[5:43] but it did not make the process
of cutting butter any easier.
[5:46] Maybe it makes it
slightly easier to spread.
[5:48] I just don't see this one.
[5:49] Yeah, that's a
[5:51] flop.
This is interesting.
[5:53] This is...
the ScoopTHAT!
[5:54] Look at this thing.
[5:56] It looks like some sort
of large hadron collider,
[5:58] but shrunk down and put into the
handle of an ice cream scoop.
[6:01] It's got thermogenic liquid in it that's
supposed to basically transfer
[6:06] all of the heat from just your
body temperature of your hand
[6:10] into...
the scoop, supposedly.
[6:12] And they claim that it scoops and glides
through ice cream without the need
[6:17] for water or any warming whatsoever.
[6:19] But I should also add,
this scoop is $80...
[6:22] I would love to be proven wrong right now.
[6:25] We need a win for the future here.
[6:29] It actually does work.
[6:30] Look, the ice cream is melting in here.
[6:32] Okay, let's take a step back.
[6:33] It didn't make it easier,
but the amount of effort was the same.
[6:36] Had this been room temp,
this would not have worked as well.
[6:39] Oh, yeah.
No, that's night and day.
[6:41] I hate to say it.
I mean,
[6:42] this is maybe the least technologically
advanced one that there is,
[6:46] but I'm going to give that a future.
[6:48] This is just the beginning.
[6:50] Things are only going to get crazier.
[6:51] And at the end of this video,
[6:53] we'll test actual robots that
are supposed to replace a human.
[6:56] But for now, Bacon Express...
[6:58] For some godforsaken reason,
I don't know why they keep doing this.
[7:02] They,
as in the product creators of the world,
[7:05] keep inventing products...
to cook bacon.
[7:07] Why can we not just put it
in a pan or in the oven?
[7:11] You drape your bacon over like so,
and then you just close...
[7:13] We're going to cook bacon
normally in a pan over here.
[7:16] This light is going to
change while it cooks.
[7:18] We're going to find out
what that looks like.
[7:20] I'm a little concerned about this, though.
Look,
[7:22] this one part of the bacon is not
touching any heating element whatsoever.
[7:25] So that means that there's likely
gonna be a line of just raw
[7:27] bacon right through the center.
Look at this.
[7:29] One last thing they claim: healthier,
lower fat,
[7:31] lower calorie bacon because
it drips all the bacon off.
[7:34] You know what I don't understand
about that methodology,
[7:36] though.
[7:37] If you cook bacon normally in this pan,
guess what?
[7:39] It will also render all
of the fat out of it.
[7:40] And then you can just dry it off.
[7:42] It just unlocked when it's done.
Let's see how it did.
[7:45] Oh perfect.
Perfect.
[7:48] Bacon just how I like it.
[7:49] Hey, but look, it's cooked on the top.
Like you said it when you-
[7:51] Yeah, the top is cooked perfectly.
God, that looks...
[7:54] The pan bacon already looks
significantly better than this one.
[7:57] It did automatically open,
[7:58] which we're assuming that
it automatically opens
[8:00] when the bacon is done.
[8:01] But this bacon is beyond screwed.
[8:03] While the pan version
is a little more uneven,
[8:05] this looks more delicious than this.
[8:07] But there is another
thing you can do here.
[8:09] You can use this
[8:10] as a cooking surface.
But guess what else?
[8:12] Cooks the egg.
This also cooks the egg.
[8:16] We got a flop.
[8:18] We have a toaster,
but not just any toaster.
[8:20] This is the smart toaster,
totaling at $400.
[8:25] And next to it
[8:26] to compare,
we have the cheapest toaster on Amazon,
[8:29] totaling at $20.
[8:30] Let's load our guys up.
Load yours up.
[8:32] Look,
[8:33] I can select any bread
on here that I want.
[8:35] White bread, whole wheat,
toaster strudel, sourdough,
[8:38] brioche.
Okay, so we can select exactly...
[8:41] what color we want the bread to be.
[8:43] We're gonna go fresh.
4.
[8:44] If we're gonna go 4,
then I've gotta stay consistent, right?
[8:46] Yep.
[8:47] 3 2 1...
Ultimately
[8:49] we're looking to see if
it makes an accurate,
[8:51] better, and/or faster product.
[8:53] One cool thing is I have no clue
when the toast is gonna come
[8:56] out of this one really.
[8:57] This, on the other hand,
has a progress bar, though.
[9:00] I do kind of know when this will be done.
[9:01] I got a light.
[9:02] Three,
[9:03] two...
It was faster.
[9:07] The lift alone is exciting.
[9:09] It toasted to the exact spec that I chose.
[9:12] It looks like a three to me.
[9:13] Oh,
it does look different than the picture.
[9:15] It's a three.
This is a four.
[9:16] Ruh-roh, Raggy.
It gave me a three, not a four.
[9:18] All right, well,
we'll wait for yours for the next 10,000.
[9:21] Is yours even doing anything?
Oh, yeah, it is.
[9:23] Oh!
[9:23] Yours looks uneven, honestly.
[9:25] This one did toast more evenly,
but yours gave a four, though,
[9:27] and mine gave a three.
[9:29] Let's be real for a second here.
[9:30] Let's just take a step back.
[9:32] This did the exact...
[9:33] same thing that this did.
[9:35] About 15 seconds faster.
[9:37] I feel like we gotta be a
little more scrutinizing.
[9:40] For $400-
[9:40] For the price tag,
[9:41] and for what it can do
and what it did for us.
[9:44] If this was like, 80 bucks, I would say...
[9:46] step in the future.
[9:47] But because of the price,
[9:48] I'm gonna go ahead and
say that was a flop.
[9:52] This is a digital
[9:53] temperature frying pan.
[9:54] This frying pan will tell you exactly
what the temperature of the surface
[9:58] of the pan is at all times.
[9:59] It's supposed to take the
[10:01] guesswork out of cooking
instead of going by feel,
[10:03] which I prefer in most cases.
[10:05] That's, like,
the best way to learn how to cook.
[10:06] Therefore,
[10:07] you should be able to cook anything
on it at the precise temperature.
[10:10] Like a pancake.
Pancakes are really temperature dependent.
[10:12] Okay, so first off,
[10:13] this pan only works on
electric stoves or induction.
[10:15] So our first test of the
pan's temperature gauge,
[10:18] we set an induction
burner to 360 Fahrenheit,
[10:20] but our temp gun said 400.
[10:21] So is it the induction or the pan?
[10:23] First of all,
[10:24] it's already proven the
induction burner wrong.
[10:26] I wouldn't have known that.
[10:28] Actually, without this.
[10:29] You would have been like, oh,
trust the induction burner.
[10:30] You'll never burn my pancake.
Shut up.
[10:32] Is this this or is...
There's too many beeping.
[10:34] All right, here we go.
We're both going to make pancakes.
[10:36] Christian is eyeballing his.
[10:37] I'm using my handy dandy
exact temperature pan.
[10:40] I'm at 400 degrees, so it...
We're going to ball.
[10:43] Dude, this thing keeps resetting on me.
[10:47] I'm just going to turn this off.
[10:48] I'm just gauging the heat, you know,
because
[10:51] instinct.
[10:52] Oh, pan temperature went down.
[10:53] Don't know what to do with my hands.
[10:54] This is making me overthink
the cooking process.
[10:56] I'm the robot.
[10:57] Now flip check.
[10:59] It looks a little dry,
but I'm not complaining.
[11:01] They both turned out pretty much the same.
[11:03] Slightly different heating based
off the texture of the pan,
[11:05] but ultimately, they're the same.
[11:06] Like, texture on the inside looks nice.
They're identical.
[11:09] Okay, here's the thing.
[11:10] It did do what it was specified to do.
[11:12] It did calculate the
temperature of the pan.
[11:14] I will say it made me think too much.
[11:16] You were stressing out over a pancake.
[11:18] Using a pan that constantly tells
you the exact temperature is cool.
[11:22] But it also adds another learning curve.
[11:24] Is it for those who don't
know how to tell temperature?
[11:27] Say, an old lady,
she's got to make her own food.
[11:29] Oh, it says to cook it at 350.
[11:32] Ultimately, if you Google,
hey,
[11:33] what temperature should
I cook a pancake at?
[11:35] 375, 350.
Or a steak?
[11:37] Or a steak.
You can use that.
[11:38] I mean, yeah, it did work.
[11:39] The biggest problem for me is they should
absolutely have it work on a gas stove.
[11:43] If that worked on any stove,
[11:44] that would make that item very powerful.
[11:46] It's still in development,
but when it reaches that point,
[11:49] it's future.
[11:51] This will marinate your chicken, beef,
et cetera, in 15 minutes,
[11:56] and it costs $219.
[11:57] Here's the procedure...
[11:59] You take this drum off, open it up.
[12:02] Christian's gonna put some chicken.
Bang.
[12:04] We got a little marinade over there.
[12:05] We're now going to set the lid on top.
[12:07] Turn the dial to the vacuum setting.
Bang...
[12:11] Now...
this goes in.
[12:12] Press the function button...
[12:14] Now it's sucking all of the air out.
[12:17] It is compressing everything together...
[12:19] I've marinated with a vacuum before,
but the question,
[12:22] is this strong enough of a vacuum?
[12:23] I don't see anything.
[12:24] I don't think it is.
[12:26] It has finished the suckening.
[12:28] Before we take this off, Bang.
[12:29] Lock the airlock.
[12:31] And now set that on there.
Bang.
[12:32] And then we'll hit the
function button again.
[12:36] Well,
I thought it was gonna go a lot faster,
[12:38] to be honest.
[12:39] Once this is done,
[12:40] we will now test this against a chicken
that has been marinated overnight.
[12:44] We're gonna cook it first, obviously,
[12:46] and see if the 15 minute marinade
compares to the overnight marinade...
[12:49] We have both chickens cooked off.
[12:51] We do not know which one has been
marinated overnight and which has been in
[12:55] the specialty futuristic vacuum chamber...
[12:57] So we're gonna blind taste test
and see which one we liked more.
[13:00] But just before we say that,
Josh thinks this is the overnight,
[13:03] and I think this is the overnight.
[13:04] Should we start with this one then?
[13:05] Yeah, yeah.
Don't even say anything.
[13:07] Just go.
[13:09] This one tastes slightly better.
[13:11] I'm locking in this one as the
overnight one because of the spice.
[13:14] I think this has been sitting overnight.
[13:16] The answer's underneath.
[13:19] Son of a...
[13:19] Yeah, I was right...
[13:21] I will say it was hard to tell.
[13:23] Do you think that that counts as a future
since it was so hard for us to tell?
[13:26] Here's my question.
Would you eat both?
[13:28] One or the other?
[13:29] Would you have countless hours or is like,
yo, I'm in a pinch.
[13:31] Throw this in here.
Let that marinade get my done.
[13:33] I think this is a point for the future.
[13:35] Ugh.
I don't want to give it to him, but...
[13:37] think about it.
Just
[13:37] it did work.
[13:38] Fill that whole thing up.
[13:39] Meal prep, Monday's done.
[13:41] Yeah, it's an expensive one,
but yeah, we'll give it to the future.
[13:44] Sure, why not?
This thing looks insane.
[13:46] This looks like something
from a video game.
[13:48] I feel like this is like, from Halo.
There's like,
[13:50] you take this cup and you have
to take this back to the ship,
[13:53] but in fact, it is a cocktail
[13:55] maker.
[13:56] The most ridiculous
looking one I have ever...
[13:57] seen in my life.
Here's how it works.
[13:59] You fill each compartment with
whatever ingredients you want.
[14:02] So in this case, we have white rum.
[14:03] Triple sec, simple syrup.
Lime juice,
[14:05] almond syrup.
[14:06] Off camera,
[14:07] we're pressing on the app
that we are ready to craft.
[14:10] And as you can see, it's ready.
[14:12] Do I just set this in here?
I suppose.
[14:15] Oh.
[14:19] Was that the rum?
I hope not.
[14:21] That was a lot of alcohol.
Whoa.
[14:23] Cool.
Oh, and we have a chilled glass...
[14:26] for our Mai Tai right here...
[14:28] Oh, it fit perfectly.
Wow.
[14:31] Okay, straw one, straw two, buddy.
Here we go.
[14:34] That is strong.
[14:36] Honestly,
I wouldn't mind that on vacation.
[14:38] Here's my thought.
It does require some effort.
[14:40] You only have to fill it up once
and it'll make multiple drinks.
[14:43] However,
it will not refrigerate your ingredients,
[14:45] so they won't stay safe to consume.
[14:47] This is purely theatrics because
if you wanted to make a Mai Tai,
[14:50] Moscow Mule, whatever,
guess what?
[14:52] You could just do a big batch in a big
jug with a spigot on the end of it,
[14:55] stir it together,
[14:56] and then have people go by the
spigot and just press the button
[15:00] and juice it into their cup.
[15:01] Also, if,
like, you're a old fashioned guy,
[15:03] then you would only put the ingredients
for an old fashioned and then they
[15:05] just have a glass ready 5:00 a.m.
[15:06] you press it, you wake up.
[15:07] What?
[15:08] You have that somewhere?
[15:09] Are you okay?
[15:10] No, I'm just saying.
[15:11] If you're waking up at five in
the morning to smash a Mai Tai,
[15:13] you're a different kind of hustler.
[15:14] It's definitely futuristic
and it's something that I
[15:16] can see in a lot of people.
[15:18] Instead of having your sidebar,
you have this.
[15:20] And it's just chilling there.
It does look cool.
[15:22] I mean, at a party, this would wow.
A party.
[15:24] And you don't want to hire a bartender.
[15:26] You have this preset on the counter.
It looks cool.
[15:28] People...
"Yo,
[15:29] you guys gotta go see the
cocktail thing that he has."
[15:31] All right, all right, all right.
We'll give it a future.
[15:34] Now we're in the final stage.
[15:36] Tools that can replace
the cooking process...
[15:38] for a person.
At the end of the video,
[15:41] a human sized robot that supposedly can
fully replace people in the kitchen,
[15:45] period...
We have the auto stir fryer.
[15:48] This should be able to make a stir
fried rice just as good as I can.
[15:51] Except you don't really
have to do anything.
[15:53] It does it all for you.
So let's begin.
[15:55] I suppose.
Gingies,
[15:57] green onion,
[15:58] carrots, little salt to taste.
[16:04] You don't have to do anything.
It's so funny.
[16:06] I'm going in...
[16:06] It was doing a great job.
[16:08] Now it's doing a good job.
It's just...
[16:10] sliding the egg around, you know.
[16:12] All right, my egg is cooked.
I'm adding my rice.
[16:15] This is not looking good for Christian.
Not looking good.
[16:17] I'll give it a little help.
[16:18] Can't be helping.
It's a robot.
[16:20] Come on, stupid...
[16:21] Give it a little bit more time.
[16:23] So the egg on the bottom
is kind of cooked.
[16:24] Then I'm going to have the rice.
[16:25] So maybe it'll help fold in.
[16:26] Are you having to modify
your technique with a robot?
[16:29] Oh, there is no technique, my guy.
[16:30] It's
[16:31] just pour it in a pot.
Here we go.
[16:32] Here we go.
Hold it.
[16:33] My rice is hot.
Heat is gonna go off.
[16:35] Yeah.
[16:36] Add some of my garlic, some peas,
some green onion, a little bit.
[16:39] I'm gonna reserve some to top with.
[16:41] Got an omelette in mine.
[16:42] My fried rice is done.
[16:44] Let me just start off by that.
[16:47] We have these side by side.
[16:48] A blindfolded taste test will determine
which one is better or are they the same.
[16:52] All right, first one is going up.
[16:56] Decent.
[16:57] Here,
[16:58] will you hand that spoon to-
I'll blow on that a little bit.
[17:00] Say ah.
[17:03] The second one has a little more acidity,
[17:05] but I really can't tell
that big of a difference.
[17:07] So we'll call that the same.
[17:08] I'm going to call that a flop.
[17:09] You had to pay $400 for that?
[17:11] It's not like it did
all the cooking for you.
[17:13] You didn't have to worry about your fire.
[17:14] You didn't have to worry about mixing it.
[17:16] That's a good point, actually.
I mean,
[17:17] if you don't want to
do any of the wok work.
[17:19] Also, if you don't have a range.
[17:21] If you don't have a cooktop at all,
you could do this in any room.
[17:23] Honestly, you convinced me.
[17:24] I think this is future...
not perfect.
[17:26] But keep innovating that and we might
have something that could be helpful.
[17:30] I'm really excited...
about this one.
[17:31] This is the roti express.
[17:33] This is a device that makes
non stop rotis or tortillas.
[17:37] And it's very simple.
[17:38] You have a compartment here which
you can add a little bit of flour.
[17:41] Now we have water which can go in here.
[17:42] This is probably not
going to pour very well.
[17:44] I will try.
[17:46] Oh, I knew it.
[17:46] Okay, listen up.
Whoever manufactured these bowls, meet me.
[17:50] I don't care if you're 70 years old,
arena...
[17:52] fist fight,
there's no compartment for salt.
[17:55] But if you do want salt in it,
you can add salt to the water.
[17:58] And then finally, the last compartment,
a little bit of vegetable oil.
[18:02] They have many settings on this.
[18:03] You can change the temperature,
you can change the hydration.
[18:06] We have it on the recommended settings.
So.
[18:09] Okay, we're on.
[18:10] So you can make up to 15 roti,
which is insane.
[18:13] Let's have it make five.
[18:14] I think five is a good number...
[18:16] Whoa, it's rising up.
Whoa,
[18:20] now it's moving it around...
[18:22] Just gonna let this ball.
Oh.
[18:24] Oh, hydraulic press.
[18:25] Hydraulic press is crazy.
[18:27] Oh, it's lifting, it's lifting it.
[18:30] There's our roti.
[18:32] In about 15 to 18 minutes, we have...
several roti.
[18:34] These look more like flour tortillas
than they do like the typical
[18:38] roti that I've personally seen.
[18:40] But I mean, they look nice
[18:41] for the amount of work we didn't do.
This is great.
[18:45] I mean, I'll be honest,
it's not the best roti I've ever had.
[18:47] But it's not bad.
[18:49] I think, honestly.
Well, $700.
[18:50] The amount of roti you'd be making,
feel like you get your money's worth.
[18:53] I mean,
[18:54] think about how annoying it is to
make roti or tortilla or anything.
[18:56] You gotta knead the dough,
[18:58] you gotta let the dough rest.
You gotta roll each one by hand,
[19:01] one at a time.
[19:02] I mean,
it'll easily take you three times as long.
[19:04] Yes, it will be a lot less expensive,
[19:06] but if you have 700 bucks to just
throw in a robot like this and it's
[19:09] gonna make unlimited roti for you.
[19:10] It's literally printing money.
[19:12] Well, I wouldn't go as far to say that.
[19:13] I mean,
[19:14] if you're instead of buying
seven rotis at the store,
[19:15] how much would you pay for that?
[19:17] I don't know.
Five Bucks.
[19:19] It's printing change.
[19:20] I mean, it worked really well.
[19:22] This is the first cooking robot
in front of my eyes that I've seen
[19:25] functionally just simply work.
[19:26] It was really cool to watch.
[19:28] I'm gonna give it a future.
[19:30] They found a way to make this thing cost,
like, $50 to $100...
[19:33] It would be a game changer.
Not bad robots.
[19:35] We have crazier ones coming up,
so we move on.
[19:38] We have the Nosh.
[19:39] Similar to Posha in another video.
[19:41] This will cook a full meal for you,
and the meal it's cooking for us
[19:45] is Cajun pasta.
[19:46] So they have compartments up
here with all these spices,
[19:49] and then we have a separate container
of all the compartments of different
[19:52] foods that will go in here.
[19:54] These are the ingredients
that get shoved in.
[19:56] Then it should cook it.
So will you tell me what to put where?
[19:58] In compartment number one.
[19:59] Garlic and mushrooms.
[20:01] Jesus.
This much garlic?
[20:02] Eleven cloves of garlic for two servings.
[20:04] Who are we fighting after this?
Mother of God.
[20:07] Dracula.
[20:08] Not even the Filipinos are
putting that much garlic.
[20:10] We would double it.
[20:11] No, the...
you would not.
[20:12] There's no way.
[20:13] In section two, chicken breast,
boneless, and some Cajun spices.
[20:17] Compartment number three and four,
mini penne.
[20:20] In compartment number five,
processed cheese, fresh cream,
[20:23] and some fresh parsley...
[20:25] I will say, it's extremely...
[20:26] hard to pour into these containers.
[20:28] Slot one.
It's like a cartridge.
[20:30] Cook.
[20:31] And let him cook...
[20:32] Oh, mushrooms and garlic.
[20:33] The 750,000 cloves of garlic.
Interesting.
[20:36] Starting with the mushrooms,
[20:37] I feel like they could have seared the
chicken and then thrown the mushrooms in.
[20:40] I...
[20:41] I'm already a little concerned
for this thing based on the
[20:42] order it's doing things.
But this is built to make delicious meals.
[20:45] Question is, how delicious are we talking?
[20:47] Is this the future?
[20:49] Our food is done in the Nosh.
[20:51] Want to adjust the consistency?
Yes.
[20:52] Improve it.
No, it's good.
[20:54] I don't know.
[20:55] Oh.
Is this Cajun?
[20:57] Doesn't really look Cajun.
[20:58] Bro.
What the...
[20:59] Is this...
soupy...
[21:00] mess?
All right, improve it.
[21:02] That's it.
[21:03] Add water.
Cook time.
[21:04] Mmm.
[21:05] It's gonna overcook the pasta.
[21:06] I think we keep it.
[21:07] Yeah, let's just roll with it.
Let's try it.
[21:09] So remember, you can edit the recipes.
[21:11] Obviously,
you can put whatever ingredients you want.
[21:13] I mean,
it's not like it's forcing you to do this,
[21:16] but we did follow the recipe
exactly designed for this product.
[21:20] Oh, God.
Why is it so hard?
[21:21] I'm scooping.
I'm scooping.
[21:23] it's just watery.
Okay.
[21:25] Well, the noodles are overcooked.
[21:27] The chicken's overcooked.
[21:28] Pasta's overcooked.
[21:29] Sauce is saucy.
[21:30] Sauce is watery soupy.
[21:31] Yeah, the sauce is watery to all hell.
[21:33] But it actually tastes pretty good.
[21:34] It's a little too garlicky for my taste.
[21:36] It tastes like a boxed
Hamburger Helper type vibe.
[21:39] That's so accurate.
[21:40] It's like a frozen meal.
[21:41] So long story short,
for significantly less money,
[21:43] you can just go buy a frozen
meal and microwave it.
[21:45] All right,
[21:46] I'm gonna put that at a
good old-fashioned flop.
[21:51] This is a Thermomix.
[21:52] Some of you might know what it is,
but this is the modern version of it.
[21:56] It's got a touchscreen,
it's got pre-programmed things in it.
[21:58] It's got this wild thing that goes on top.
[22:01] We're looking at the highest
technological level of automated
[22:04] cooking in the Thermomix world.
This is brand new.
[22:06] We just bought it.
So please enjoy.
[22:08] Enjoy.
Okay, that's really...
[22:13] up, man.
I was really enjoying that.
[22:15] Wow, this is actually really responsive.
Is this an iPad?
[22:17] Does this come off?
Oh, no, it doesn't.
[22:18] We do have a specific
recipe already built out.
[22:21] We're doing...
lemon rosemary chicken and rice.
[22:24] So take the lid off.
[22:25] Okay.
Okay.
[22:26] Now add one ounce of olive oil.
[22:28] It's weighing it all for you.
[22:29] Is it really?
[22:30] Yeah.
Boom.
[22:31] One ounce.
Oh, done.
[22:32] Okay.
And it auto-checks it off for you.
[22:34] Okay.
This one I'm enjoying.
[22:35] Okay.
Okay.
[22:36] Next up, up.
[22:37] All-purpose flour, three garlic cloves,
rosemary leaves, salt,
[22:40] ground black pepper,
[22:42] ground turmeric.
[22:43] Oh, put the lid on.
Okay.
[22:44] Press play.
Oh.
[22:48] Actually works really insanely well.
[22:50] Next lid back on.
[22:51] Five minutes at 250 Fahrenheit.
[22:52] You want to do the honors?
[22:55] It's already sizzling.
[22:57] How the...
is that possible?
[22:59] That was fast as...
[23:00] I'm excited to see what
it looks like in here.
[23:03] Okay.
Okay.
[23:03] It's not as burning as I thought.
[23:05] It's like a little roux they made, huh?
[23:06] 24 ounces of chicken stock.
[23:07] So keep an eye on those ounces.
Go ahead.
[23:10] 24 on the dot.
This is kind of fun.
[23:12] It is, it is.
Dude, my kids would love this actually.
[23:15] This would actually
teach people how to cook.
[23:17] Next, insert the steamer basket.
[23:19] 6 ounces.
[23:20] Replace
[23:21] basket?
Okay,
[23:23] so now it's having us lay down lemon
slices on a sheet of parchment paper
[23:26] along with some rosemary leaves,
[23:28] which I'll do for you.
[23:29] Creating a bit of a bed here...
[23:30] So now we'll season it with salt.
[23:32] I would have seasoned the other side,
but that's fine.
[23:34] Hold parchment paper closed.
[23:36] And place seam side up
into the Varoma dish.
[23:39] Set Varoma dish on top of the lid.
[23:41] Wow, it looks wild.
[23:42] And steam.
[23:43] 15 minutes.
[23:44] Whoa.
All right, transferring that to...
[23:48] Wow, that is so hot.
Oh, my God.
[23:49] I burned myself for sure.
Oh, God.
[23:52] Oh, Jesus Christ.
[23:54] Hell, give me the tongs.
[23:55] Why am I doing this with my bare hands?
[23:57] Sauce goes over the chicken.
[23:58] Borderline almost nappe.
[24:00] And then this all gets finished off
[24:01] with some fresh chopped parsley on top.
[24:03] I haven't even tasted it yet.
I'm pretty impressed.
[24:05] There is no color on the chicken, but
let's taste.
[24:10] Pretty good, man...
[24:11] That's pretty
good.
[24:12] I'm pretty shocked by this.
[24:13] This tastes like a home cooked meal.
[24:14] Like,
you ever go to your friend's house in,
[24:16] like, middle school and their mom,
like,
[24:17] makes something and you guys have
been playing all day and you're like,
[24:20] this is actually pretty damn good.
[24:21] Great consistency on the sauce.
[24:23] It's seasoned absolutely perfectly.
[24:25] It's acidic, it's got richness to it.
[24:27] The rice is actually not overcooked,
it's perfectly cooked.
[24:29] Fluffy.
It's nice.
[24:30] And you only have to clean one thing.
[24:32] Can it clean itself?
[24:33] You can put soap and water in it.
[24:34] And yes, it cleans itself.
[24:35] I mean, instantly...
[24:36] How much is it?
[24:37] Seventeen hundred dollars.
[24:39] Out of everything that
we've used so far already,
[24:42] just based off of the effort that
we put into this and the
[24:44] result that came out of it,
[24:46] seventeen hundred dollars is not bad.
[24:47] I think it might be worth it then.
[24:49] The efficiency, the easy cleanup,
the amount it can do.
[24:51] It doesn't just chop,
it also can sous vide.
[24:53] Here's what I'll say.
It is the least assuming looking,
[24:56] but it was the most fun to use out of
all robotic things that we've used so
[25:00] far.
It's up there on price,
[25:01] but I think if you have
the budget for that,
[25:03] which there are not many people who do,
but if you do, I mean,
[25:06] it works.
[25:07] I, I,
I want one before I give my rating...
[25:09] The whole question that
we have in this video is,
[25:11] is this a step in the direction
of the future or is it a flop?
[25:14] Now imagine they were
to drop this price down.
[25:16] Let's say the price of
KitchenAid stand mixer.
[25:18] 500 bucks, 400 bucks.
[25:19] That's all they really need to do is get
that price down and it is beyond worth it.
[25:23] I'm gonna say this is a step forward.
[25:27] Onto the next,
we have possibly the world's first AI...
[25:32] robot grill.
[25:33] The price of this is shocking.
[25:34] But before I tell you,
let's cook and taste the steak.
[25:37] You season your steak, both sides.
[25:39] Pat it dry.
[25:41] Ooh, look at that...
[25:42] Spring action
locked in.
[25:45] I'm gonna throw this
probe in here dead center.
[25:48] Nice.
[25:49] I want this thing to do
all of this on its own.
[25:50] That's the whole point of testing
a futuristic kitchen gadget.
[25:53] Why should I be doing the work?
[25:54] We're gonna hit AI Chef.
[25:55] We have steak, ribeye selected.
[25:57] We're gonna say sear high, medium rare.
We got one.
[25:59] We hit next.
Fire shield, we have.
[26:02] Fire probe, we have.
[26:03] Start preheating.
[26:05] Place it in there.
Go inside.
[26:08] She's in.
[26:09] This says that it'll cook a
2-inch steak in 10 minutes,
[26:12] seared, medium rare,
and done.
[26:13] If you were to reverse sear this,
that would take 40 minutes plus.
[26:17] Oh, yo.
It just clamped down on the steak.
[26:19] This is crazy.
[26:20] Whoa.
It's going.
[26:21] Smells nice.
[26:22] It is broiling that.
[26:24] There's no way to tell
how the steak is cooked,
[26:26] but basically, I mean,
it is blasting this steak so hard,
[26:28] there's no way this steak
isn't totally obliterated.
[26:31] But, you know,
hopefully I'm proven wrong here.
[26:33] Okay,
we're 10 minutes into the cooking process.
[26:35] It should be done,
but it is sitting at 108 degrees.
[26:37] We're looking for what, 125, 128.
[26:39] It says it's going to
be done in 30 seconds.
[26:41] That's what it says.
[26:42] Oh, this is finished.
How's it looking?
[26:46] How's it looking?
[26:47] Good.
Honestly.
[26:48] it's not bad.
[26:49] It said it was rested,
[26:50] but we let it rest an
additional 4-ish minutes.
[26:53] So, you know,
[26:54] we can call this probably
six minutes rested,
[26:55] remove the tail.
We're not gonna look at it.
[27:01] I mean, it's got a huge gray ring.
[27:03] It appears to be medium rare, though.
[27:04] I mean, that looks nice.
[27:05] Should we give it a taste?
[27:09] Wow.
[27:10] That's a beautiful steak.
[27:11] So the price of this might shock you,
but before we talk about that,
[27:14] here's everything that it's done well.
[27:15] We've got a beautiful crust, actually.
Incredible.
[27:18] A little bit of smoky
flavor from the char.
[27:20] It's cooked throughout
in like under 15 minutes.
[27:23] 2-inch ribeye.
That's insane.
[27:24] But how much does it cost?
[27:26] The stand...
that it was on
[27:29] was $2,000.
The grill, on the other hand, is $6,000...
[27:32] I think it's really cool and it works,
but holy...
[27:36] That is the most expensive
item we have had so far.
[27:40] It's not the most expensive
item on today's video,
[27:43] but...
it is an unfair and unimaginable,
[27:45] almost unachievable price tag for
just about most people on earth,
[27:50] but it works extremely well.
[27:52] I will be making enough
to buy this in the future.
[27:54] Dude,
[27:55] this steak made him want
to manifest. That's future.
[27:57] I'm gonna give this a future.
[27:59] But now we've reached our last item,
[28:01] and it could potentially replace
humans completely in the kitchen.
[28:05] I don't like the sound of that...
[28:07] So meet Flippy the robot.
[28:08] This is supposed to be the
ultimate cooking robot.
[28:10] There's an entire team
that just programs it.
[28:12] And as of right now,
it's only used in restaurants.
[28:15] But it's used in many of them.
[28:16] It's supposed to receive orders directly
from the register and cook them perfectly.
[28:19] First,
[28:20] let's try something easy before
we really get things started.
[28:22] It got a double portion of fries.
[28:24] Got chicken rings going.
[28:25] It's moving faster than I can look at it.
[28:28] It's got everything dialed.
[28:29] It's dropped in the food.
[28:30] It knows how to cook it.
[28:31] These should come out perfect.
[28:32] And after a few minutes.
[28:34] Need seasoning.
But...
[28:35] they are cooked perfectly.
[28:37] I'm not gonna lie.
Chicken rings.
[28:38] Oh,
[28:39] I'm scared to try these
because they're really hot.
[28:41] Hot throughout, crispy.
[28:42] What's crazy is I was expecting
it to be super greasy.
[28:45] It's...
not.
[28:46] It's actually properly
shaking off all the oil.
[28:48] It's cooking it to the
correct temperature.
[28:50] These are products from
a fast food company.
[28:52] This is actually nailing it better
than most of the time that
[28:55] we've gone to a fast food spot.
Just scary.
[28:57] That was just a little
test. It's too easy.
[28:59] The real challenge here is what about
when there's a ton of orders
[29:02] and it's busy and you need all
the product to be consistent.
[29:05] Not overcooked, not undercooked,
not frozen, not soggy.
[29:08] I don't think this thing's
going to be able to do that.
[29:12] So it's time...
for the pressure test.
[29:14] I'm hungry.
[29:14] I'm gonna place an order
for chicken tenders.
[29:18] While that's going,
might as well get some waffle fries too.
[29:22] It's been a couple of minutes.
[29:24] Let's throw in some normal fries.
[29:25] In fact, mozzarella sticks too...
We got fries.
[29:28] How about more tenders?
[29:29] More tenders.
[29:31] I threw as many orders as
I could think of at it,
[29:34] but is the food perfect?
[29:35] Okay, that was...
[29:36] scary and interesting and beautiful,
but mostly scary.
[29:39] It handled the stress test really well.
[29:41] Well, shockingly well.
[29:42] Every time I asked for something,
it just did it.
[29:44] But just because it cooked it
doesn't mean anything unless
[29:47] it cooks it correctly.
[29:48] If these are cooked properly, this is...
[29:50] possibly a scary future...
[29:52] First a waffle fry.
[29:53] Now a good waffle fry.
[29:54] Should have crunch to it.
[29:57] It's actually a really good waffle fry.
[29:58] We've got one out of four...
[30:00] We need four out of four.
Chicken tenders.
[30:02] These are really easy to mess up.
[30:03] These get messed up probably the
most in fast food restaurants.
[30:07] Honestly,
[30:08] that's one of the crunchiest
chicken tenders I've had in a while.
[30:10] I'm not gonna make notes on seasoning
because these are obviously pre-made,
[30:12] but like, it kind of cooked...
Timed it perfectly.
[30:14] Hang on,
I'm not just gonna give it that easy.
[30:16] Did it cook the bigger piece?
[30:18] These are actually like, cooked nicely.
[30:21] Two out of four.
[30:21] Number three, the mozzarella stick.
Cheese pull.
[30:25] Crispy.
Three out of four.
[30:27] We need one more...
[30:28] That must make it, otherwise it's a flop.
[30:31] This is supposed to be a
perfect cooking device.
[30:35] Mmm.
I do have one gripe about this...
[30:39] There's no salt...
[30:40] Who's gonna season this
but the cook on it?
[30:42] On the other hand...
[30:44] I mean, it's perfect,
light,
[30:46] crispy little pomme purée on the inside.
[30:48] That is a four...
for four.
[30:50] Let's just take a step back.
[30:51] Is it a future or a flop?
Clearly...
[30:53] it's hitting the future.
[30:55] But what's crazy is it's here now.
[30:57] It's being used today in restaurants,
restaurants every day,
[31:00] and working properly.
[31:02] The thing is,
this is a restaurant-only device.
[31:04] But can you imagine if this
makes its way to the home?
[31:06] Could it make our lives easier?
[31:08] Could it make good food...
more accessible?
[31:10] It has me asking that question.
[31:12] Overall, I think we witnessed the future.
[31:15] So we gotta answer the question,
is the future of cooking man or machine?
[31:18] Listen, I don't have a crystal ball.
[31:20] I can't tell the future, nobody can.
[31:22] But what I can say is a lot of
these things helped make me better.
[31:25] They made my job better,
they made me a better cook.
[31:28] And that is what I would hope the
people that are developing these
[31:31] things are thinking about.
[31:32] And at the end of the day,
these type of products,
[31:34] these things should be making us better,
not worse...
[31:37] And that is what the future...
[31:38] should be all about.
[31:39] Love you.
[31:40] Subscribe.
Bye.