I Tested The World's Most Futuristic Kitchen Tech

[00:00] Every day we're reminded

[00:02] whether we like it or not.

[00:03] AI taking people's jobs,

[00:06] and now it's in our food and cooking.

[00:08] These things threaten to

[00:12] The people

[00:13] the ones who cook the food, the passion,

[00:16] But I'm optimistic because these

[00:20] So today we're testing the world's

[00:24] see if they're really the future

[00:27] From a talking air fryer to a spoon

[00:31] up to a human sized robot that can

[00:35] And we're starting with

[00:36] the one and only...

[00:37] talking air fryer.

[00:38] Say 'Hey, air fryer' to get started.

[00:40] Hey, air fryer.

[00:41] Welcome back.

[00:43] What?

[00:45] Sorry, try again.

[00:46] You said the door was open, you...

[00:49] Door is closed.

[00:50] Hey Emerson.

[00:51] Welcome back.

[00:52] Cook salmon.

[00:53] Cooking salmon.

[00:54] Say 'start cooking' to begin.

[00:56] Start cooking.

[00:57] Start cooking.

[01:00] cooking.

[01:01] Preheat is on.

[01:03] It doesn't tell us.

[01:04] Cooking has stopped.

[01:04] What?

[01:07] Cook salmon.

[01:08] Hey, air fryer.

[01:09] Welcome back.

[01:10] Cook

[01:11] salmon.

[01:12] Cooking salmon.

[01:15] Start cooking.

[01:16] This is a piece of...

[01:17] Hey, air fryer.

[01:18] Welcome back.

[01:19] Start

[01:20] cooking salmon.

[01:22] Sorry try-

[01:23] Hate this thing.

[01:25] Say 'start cooking' to begin.

[01:27] Start cooking.

[01:28] Keeping warm at 200 degrees.

[01:31] Start

[01:32] cooking.

[01:33] Temperature out of range.

[01:34] Start

[01:35] cooking.

[01:38] I literally could not be

[01:41] By now, if I was using a normal air fryer.

[01:43] Shut up, Emerson.

[01:45] air fryer,

[01:46] the salmon would be cooking and

[01:49] I don't know, doing something else.

[01:51] I'm going to hand it off to

[01:54] Hey, Emerson.

[01:58] Why I gotta use my white voice?

[02:00] Hey Emerson.

[02:01] Welcome back.

[02:04] Cook salmon.

[02:05] Cooking salmon...

[02:07] at 375 degrees.

[02:08] Say 'start cooking' to begin.

[02:11] Start cooking.

[02:14] Start cooking.

[02:15] Welcome back.

[02:19] Hey, air fryer.

[02:20] Welcome back.

[02:21] Start

[02:22] cooking.

[02:23] Start cooking now.

[02:25] Start cooking.

[02:25] It's already programmed for salmon.

[02:27] Well,

[02:28] it only took twice the cook time of

[02:31] Cooking complete...

[02:32] Be careful, it's hot.

[02:34] Do I just open it?

[02:37] Skin's not crispy, but honestly,

[02:39] you could just literally

[02:42] I mean, it's really good.

[02:43] I was

[02:44] very impatient with that at first,

[02:47] Okay, but let's take a step back.

[02:48] This did the same thing

[02:50] and for the price it's

[02:52] It's extremely frustrating to use

[02:56] is really just not there.

[02:58] Is this a flop?

[03:00] It is kind of on the mid level.

[03:01] Even though this didn't work that well,

[03:03] it is showing us what could

[03:06] It is on its way there as you said.

[03:07] So I think

[03:08] mid.

[03:09] Next up,

[03:12] Supposedly there's a little

[03:14] a little metal plate here.

[03:15] When you're holding it,

[03:17] it creates a microcurrent that's

[03:20] more...

[03:22] So if there's somebody who can't have

[03:26] maybe they have heart problem.

[03:28] This could be a solution for them.

[03:29] I should also be clear that we had

[03:32] It is not available in the United States.

[03:35] just a regular spoon.

[03:36] So we have like, I don't know,

[03:38] It looks like

[03:39] that's definitely under seasoned.

[03:40] So I'm gonna turn this on.

[03:43] I'm fine.

[03:48] It didn't do anything.

[03:49] Give me that.

[03:50] Let me rinse it off for you.

[03:51] You were eating weird like this.

[03:52] That's exactly how my 7 month

[03:58] No.

[03:59] Okay.

[04:00] I just tasted the miso soup.

[04:02] I'm gonna place this into the bowl.

[04:03] They do a mug so that you can create

[04:07] Maybe this will be more noticeable.

[04:08] This is the second and

[04:14] Maybe a little...

[04:15] Maybe a little.

[04:16] This is the part where you're gonna

[04:18] It didn't.

[04:19] Yeah, it didn't.

[04:20] What I will say is when

[04:22] there is like a weird sort of

[04:25] you get on your tongue.

[04:27] because if this did work,

[04:28] this would be hugely

[04:30] But it just didn't work for us.

[04:33] Now here's an interesting solution.

[04:35] You ever wanna cut butter faster.

[04:36] Always.

[04:37] Heated

[04:38] butter knife.

[04:39] This knife will heat to 131

[04:44] This heats in five seconds.

[04:47] 1 2 3 4 5

[04:49] says it's...

[04:50] Well...

[04:51] Oh, it says it's 99.

[04:52] First off, they've already lied thus far.

[04:54] This is already...

[04:55] not looking good for this product...

[04:57] All right, we're at.

[04:59] We're now at 138.

[05:00] And it took 10 times as long.

[05:03] here's a cold stick of

[05:06] Okay, that was really easy.

[05:08] let's say maybe for some reason you

[05:11] That's okay,

[05:12] because this knife should

[05:14] We'll find out.

[05:23] Let me see if I could spread it.

[05:26] That's kind of cool.

[05:29] Oh, I did the exact same thing.

[05:31] It just doesn't melt.

[05:33] What are we doing here?

[05:34] I thought this is

[05:36] This feels like it's taking

[05:38] I feel like this is something

[05:41] like, the '90s.

[05:43] but it did not make the process

[05:46] Maybe it makes it

[05:48] I just don't see this one.

[05:49] Yeah, that's a

[05:51] flop.

[05:53] This is...

[05:54] Look at this thing.

[05:56] It looks like some sort

[05:58] but shrunk down and put into the

[06:01] It's got thermogenic liquid in it that's

[06:06] all of the heat from just your

[06:10] into...

[06:12] And they claim that it scoops and glides

[06:17] for water or any warming whatsoever.

[06:19] But I should also add,

[06:22] I would love to be proven wrong right now.

[06:25] We need a win for the future here.

[06:29] It actually does work.

[06:30] Look, the ice cream is melting in here.

[06:32] Okay, let's take a step back.

[06:33] It didn't make it easier,

[06:36] Had this been room temp,

[06:39] Oh, yeah.

[06:41] I hate to say it.

[06:42] this is maybe the least technologically

[06:46] but I'm going to give that a future.

[06:48] This is just the beginning.

[06:50] Things are only going to get crazier.

[06:51] And at the end of this video,

[06:53] we'll test actual robots that

[06:56] But for now, Bacon Express...

[06:58] For some godforsaken reason,

[07:02] They,

[07:05] keep inventing products...

[07:07] Why can we not just put it

[07:11] You drape your bacon over like so,

[07:13] We're going to cook bacon

[07:16] This light is going to

[07:18] We're going to find out

[07:20] I'm a little concerned about this, though.

[07:22] this one part of the bacon is not

[07:25] So that means that there's likely

[07:27] bacon right through the center.

[07:29] One last thing they claim: healthier,

[07:31] lower calorie bacon because

[07:34] You know what I don't understand

[07:36] though.

[07:37] If you cook bacon normally in this pan,

[07:39] It will also render all

[07:40] And then you can just dry it off.

[07:42] It just unlocked when it's done.

[07:45] Oh perfect.

[07:48] Bacon just how I like it.

[07:49] Hey, but look, it's cooked on the top.

[07:51] Yeah, the top is cooked perfectly.

[07:54] The pan bacon already looks

[07:57] It did automatically open,

[07:58] which we're assuming that

[08:00] when the bacon is done.

[08:01] But this bacon is beyond screwed.

[08:03] While the pan version

[08:05] this looks more delicious than this.

[08:07] But there is another

[08:09] You can use this

[08:10] as a cooking surface.

[08:12] Cooks the egg.

[08:16] We got a flop.

[08:18] We have a toaster,

[08:20] This is the smart toaster,

[08:25] And next to it

[08:26] to compare,

[08:29] totaling at $20.

[08:30] Let's load our guys up.

[08:32] Look,

[08:33] I can select any bread

[08:35] White bread, whole wheat,

[08:38] brioche.

[08:41] what color we want the bread to be.

[08:43] We're gonna go fresh.

[08:44] If we're gonna go 4,

[08:46] Yep.

[08:47] 3 2 1...

[08:49] we're looking to see if

[08:51] better, and/or faster product.

[08:53] One cool thing is I have no clue

[08:56] out of this one really.

[08:57] This, on the other hand,

[09:00] I do kind of know when this will be done.

[09:01] I got a light.

[09:02] Three,

[09:03] two...

[09:07] The lift alone is exciting.

[09:09] It toasted to the exact spec that I chose.

[09:12] It looks like a three to me.

[09:13] Oh,

[09:15] It's a three.

[09:16] Ruh-roh, Raggy.

[09:18] All right, well,

[09:21] Is yours even doing anything?

[09:23] Oh!

[09:23] Yours looks uneven, honestly.

[09:25] This one did toast more evenly,

[09:27] and mine gave a three.

[09:29] Let's be real for a second here.

[09:30] Let's just take a step back.

[09:32] This did the exact...

[09:33] same thing that this did.

[09:35] About 15 seconds faster.

[09:37] I feel like we gotta be a

[09:40] For $400-

[09:40] For the price tag,

[09:41] and for what it can do

[09:44] If this was like, 80 bucks, I would say...

[09:46] step in the future.

[09:47] But because of the price,

[09:48] I'm gonna go ahead and

[09:52] This is a digital

[09:53] temperature frying pan.

[09:54] This frying pan will tell you exactly

[09:58] of the pan is at all times.

[09:59] It's supposed to take the

[10:01] guesswork out of cooking

[10:03] which I prefer in most cases.

[10:05] That's, like,

[10:06] Therefore,

[10:07] you should be able to cook anything

[10:10] Like a pancake.

[10:12] Okay, so first off,

[10:13] this pan only works on

[10:15] So our first test of the

[10:18] we set an induction

[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

[10:26] I wouldn't have known that.

[10:28] Actually, without this.

[10:29] You would have been like, oh,

[10:30] You'll never burn my pancake.

[10:32] Is this this or is...

[10:34] All right, here we go.

[10:36] Christian is eyeballing his.

[10:37] I'm using my handy dandy

[10:40] I'm at 400 degrees, so it...

[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,

[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

[10:56] I'm the robot.

[10:57] Now flip check.

[10:59] It looks a little dry,

[11:01] They both turned out pretty much the same.

[11:03] Slightly different heating based

[11:05] but ultimately, they're the same.

[11:06] Like, texture on the inside looks nice.

[11:09] Okay, here's the thing.

[11:10] It did do what it was specified to do.

[11:12] It did calculate the

[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

[11:22] But it also adds another learning curve.

[11:24] Is it for those who don't

[11:27] Say, an old lady,

[11:29] Oh, it says to cook it at 350.

[11:32] Ultimately, if you Google,

[11:33] what temperature should

[11:35] 375, 350.

[11:37] Or a steak.

[11:38] I mean, yeah, it did work.

[11:39] The biggest problem for me is they should

[11:43] If that worked on any stove,

[11:44] that would make that item very powerful.

[11:46] It's still in development,

[11:49] it's future.

[11:51] This will marinate your chicken, beef,

[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.

[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.

[12:11] Now...

[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,

[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.

[12:32] And then we'll hit the

[12:36] Well,

[12:38] to be honest.

[12:39] Once this is done,

[12:40] we will now test this against a chicken

[12:44] We're gonna cook it first, obviously,

[12:46] and see if the 15 minute marinade

[12:49] We have both chickens cooked off.

[12:51] We do not know which one has been

[12:55] the specialty futuristic vacuum chamber...

[12:57] So we're gonna blind taste test

[13:00] But just before we say that,

[13:03] and I think this is the overnight.

[13:04] Should we start with this one then?

[13:05] Yeah, yeah.

[13:07] Just go.

[13:09] This one tastes slightly better.

[13:11] I'm locking in this one as the

[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

[13:26] Here's my question.

[13:28] One or the other?

[13:29] Would you have countless hours or is like,

[13:31] Throw this in here.

[13:33] I think this is a point for the future.

[13:35] Ugh.

[13:37] think about it.

[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,

[13:44] Sure, why not?

[13:46] This looks like something

[13:48] I feel like this is like, from Halo.

[13:50] you take this cup and you have

[13:53] but in fact, it is a cocktail

[13:55] maker.

[13:56] The most ridiculous

[13:57] seen in my life.

[13:59] You fill each compartment with

[14:02] So in this case, we have white rum.

[14:03] Triple sec, simple syrup.

[14:05] almond syrup.

[14:06] Off camera,

[14:07] we're pressing on the app

[14:10] And as you can see, it's ready.

[14:12] Do I just set this in here?

[14:15] Oh.

[14:19] Was that the rum?

[14:21] That was a lot of alcohol.

[14:23] Cool.

[14:26] for our Mai Tai right here...

[14:28] Oh, it fit perfectly.

[14:31] Okay, straw one, straw two, buddy.

[14:34] That is strong.

[14:36] Honestly,

[14:38] Here's my thought.

[14:40] You only have to fill it up once

[14:43] However,

[14:45] so they won't stay safe to consume.

[14:47] This is purely theatrics because

[14:50] Moscow Mule, whatever,

[14:52] You could just do a big batch in a big

[14:55] stir it together,

[14:56] and then have people go by the

[15:00] and juice it into their cup.

[15:01] Also, if,

[15:03] then you would only put the ingredients

[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

[15:13] you're a different kind of hustler.

[15:14] It's definitely futuristic

[15:16] can see in a lot of people.

[15:18] Instead of having your sidebar,

[15:20] And it's just chilling there.

[15:22] I mean, at a party, this would wow.

[15:24] And you don't want to hire a bartender.

[15:26] You have this preset on the counter.

[15:28] People...

[15:29] you guys gotta go see the

[15:31] All right, all right, all right.

[15:34] Now we're in the final stage.

[15:36] Tools that can replace

[15:38] for a person.

[15:41] a human sized robot that supposedly can

[15:45] period...

[15:48] This should be able to make a stir

[15:51] Except you don't really

[15:53] It does it all for you.

[15:55] I suppose.

[15:57] green onion,

[15:58] carrots, little salt to taste.

[16:04] You don't have to do anything.

[16:06] I'm going in...

[16:06] It was doing a great job.

[16:08] Now it's doing a good job.

[16:10] sliding the egg around, you know.

[16:12] All right, my egg is cooked.

[16:15] This is not looking good for Christian.

[16:17] I'll give it a little help.

[16:18] Can't be helping.

[16:20] Come on, stupid...

[16:21] Give it a little bit more time.

[16:23] So the egg on the bottom

[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

[16:29] Oh, there is no technique, my guy.

[16:30] It's

[16:31] just pour it in a pot.

[16:32] Here we go.

[16:33] My rice is hot.

[16:35] Yeah.

[16:36] Add some of my garlic, some peas,

[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

[16:52] All right, first one is going up.

[16:56] Decent.

[16:57] Here,

[16:58] will you hand that spoon to-

[17:00] Say ah.

[17:03] The second one has a little more acidity,

[17:05] but I really can't tell

[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

[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.

[17:17] if you don't want to

[17:19] Also, if you don't have a range.

[17:21] If you don't have a cooktop at all,

[17:23] Honestly, you convinced me.

[17:24] I think this is future...

[17:26] But keep innovating that and we might

[17:30] I'm really excited...

[17:31] This is the roti express.

[17:33] This is a device that makes

[17:37] And it's very simple.

[17:38] You have a compartment here which

[17:41] Now we have water which can go in here.

[17:42] This is probably not

[17:44] I will try.

[17:46] Oh, I knew it.

[17:46] Okay, listen up.

[17:50] I don't care if you're 70 years old,

[17:52] fist fight,

[17:55] But if you do want salt in it,

[17:58] And then finally, the last compartment,

[18:02] They have many settings on this.

[18:03] You can change the temperature,

[18:06] We have it on the recommended settings.

[18:09] Okay, we're on.

[18:10] So you can make up to 15 roti,

[18:13] Let's have it make five.

[18:14] I think five is a good number...

[18:16] Whoa, it's rising up.

[18:20] now it's moving it around...

[18:22] Just gonna let this ball.

[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...

[18:34] These look more like flour tortillas

[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.

[18:45] I mean, I'll be honest,

[18:47] But it's not bad.

[18:49] I think, honestly.

[18:50] The amount of roti you'd be making,

[18:53] I mean,

[18:54] think about how annoying it is to

[18:56] You gotta knead the dough,

[18:58] you gotta let the dough rest.

[19:01] one at a time.

[19:02] I mean,

[19:04] Yes, it will be a lot less expensive,

[19:06] but if you have 700 bucks to just

[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

[19:15] how much would you pay for that?

[19:17] I don't know.

[19:19] It's printing change.

[19:20] I mean, it worked really well.

[19:22] This is the first cooking robot

[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,

[19:33] It would be a game changer.

[19:35] We have crazier ones coming up,

[19:38] We have the Nosh.

[19:39] Similar to Posha in another video.

[19:41] This will cook a full meal for you,

[19:45] is Cajun pasta.

[19:46] So they have compartments up

[19:49] and then we have a separate container

[19:52] foods that will go in here.

[19:54] These are the ingredients

[19:56] Then it should cook it.

[19:58] In compartment number one.

[19:59] Garlic and mushrooms.

[20:01] Jesus.

[20:02] Eleven cloves of garlic for two servings.

[20:04] Who are we fighting after this?

[20:07] Dracula.

[20:08] Not even the Filipinos are

[20:10] We would double it.

[20:11] No, the...

[20:12] There's no way.

[20:13] In section two, chicken breast,

[20:17] Compartment number three and four,

[20:20] In compartment number five,

[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.

[20:30] Cook.

[20:31] And let him cook...

[20:32] Oh, mushrooms and garlic.

[20:33] The 750,000 cloves of garlic.

[20:36] Starting with the mushrooms,

[20:37] I feel like they could have seared the

[20:40] I...

[20:41] I'm already a little concerned

[20:42] order it's doing things.

[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?

[20:52] Improve it.

[20:54] I don't know.

[20:55] Oh.

[20:57] Doesn't really look Cajun.

[20:58] Bro.

[20:59] Is this...

[21:00] mess?

[21:02] That's it.

[21:03] Add water.

[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.

[21:09] So remember, you can edit the recipes.

[21:11] Obviously,

[21:13] I mean,

[21:16] but we did follow the recipe

[21:20] Oh, God.

[21:21] I'm scooping.

[21:23] it's just watery.

[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

[21:39] That's so accurate.

[21:40] It's like a frozen meal.

[21:41] So long story short,

[21:43] you can just go buy a frozen

[21:45] All right,

[21:46] I'm gonna put that at a

[21:51] This is a Thermomix.

[21:52] Some of you might know what it is,

[21:56] It's got a touchscreen,

[21:58] It's got this wild thing that goes on top.

[22:01] We're looking at the highest

[22:04] cooking in the Thermomix world.

[22:06] We just bought it.

[22:08] Enjoy.

[22:13] up, man.

[22:15] Wow, this is actually really responsive.

[22:17] Does this come off?

[22:18] We do have a specific

[22:21] We're doing...

[22:24] So take the lid off.

[22:25] 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.

[22:31] One ounce.

[22:32] Okay.

[22:34] Okay.

[22:35] Okay.

[22:36] Next up, up.

[22:37] All-purpose flour, three garlic cloves,

[22:40] ground black pepper,

[22:42] ground turmeric.

[22:43] Oh, put the lid on.

[22:44] Press play.

[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...

[22:59] That was fast as...

[23:00] I'm excited to see what

[23:03] 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.

[23:10] 24 on the dot.

[23:12] It is, it is.

[23:15] This would actually

[23:17] Next, insert the steamer basket.

[23:19] 6 ounces.

[23:20] Replace

[23:21] basket?

[23:23] so now it's having us lay down lemon

[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,

[23:34] Hold parchment paper closed.

[23:36] And place seam side up

[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.

[23:48] Wow, that is so hot.

[23:49] I burned myself for sure.

[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.

[24:05] There is no color on the chicken, but

[24:10] Pretty good, man...

[24:11] That's pretty

[24:12] I'm pretty shocked by this.

[24:13] This tastes like a home cooked meal.

[24:14] Like,

[24:16] like, middle school and their mom,

[24:17] makes something and you guys have

[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,

[24:29] Fluffy.

[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

[24:42] just based off of the effort that

[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,

[24:51] It doesn't just chop,

[24:53] Here's what I'll say.

[24:56] but it was the most fun to use out of

[25:00] far.

[25:01] but I think if you have

[25:03] which there are not many people who do,

[25:06] it works.

[25:07] I, I,

[25:09] The whole question that

[25:11] is this a step in the direction

[25:14] Now imagine they were

[25:16] Let's say the price of

[25:18] 500 bucks, 400 bucks.

[25:19] That's all they really need to do is get

[25:23] I'm gonna say this is a step forward.

[25:27] Onto the next,

[25:32] robot grill.

[25:33] The price of this is shocking.

[25:34] But before I tell you,

[25:37] You season your steak, both sides.

[25:39] Pat it dry.

[25:41] Ooh, look at that...

[25:42] Spring action

[25:45] I'm gonna throw this

[25:48] Nice.

[25:49] I want this thing to do

[25:50] That's the whole point of testing

[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.

[25:59] We hit next.

[26:02] Fire probe, we have.

[26:03] Start preheating.

[26:05] Place it in there.

[26:08] She's in.

[26:09] This says that it'll cook a

[26:12] seared, medium rare,

[26:13] If you were to reverse sear this,

[26:17] Oh, yo.

[26:19] This is crazy.

[26:20] Whoa.

[26:21] Smells nice.

[26:22] It is broiling that.

[26:24] There's no way to tell

[26:26] but basically, I mean,

[26:28] there's no way this steak

[26:31] But, you know,

[26:33] Okay,

[26:35] It should be done,

[26:37] We're looking for what, 125, 128.

[26:39] It says it's going to

[26:41] That's what it says.

[26:42] Oh, this is finished.

[26:46] How's it looking?

[26:47] Good.

[26:48] it's not bad.

[26:49] It said it was rested,

[26:50] but we let it rest an

[26:53] So, you know,

[26:54] we can call this probably

[26:55] remove the tail.

[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,

[27:14] here's everything that it's done well.

[27:15] We've got a beautiful crust, actually.

[27:18] A little bit of smoky

[27:20] It's cooked throughout

[27:23] 2-inch ribeye.

[27:24] But how much does it cost?

[27:26] The stand...

[27:29] was $2,000.

[27:32] I think it's really cool and it works,

[27:36] That is the most expensive

[27:40] It's not the most expensive

[27:43] but...

[27:45] almost unachievable price tag for

[27:50] but it works extremely well.

[27:52] I will be making enough

[27:54] Dude,

[27:55] this steak made him want

[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

[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

[28:10] There's an entire team

[28:12] And as of right now,

[28:15] But it's used in many of them.

[28:16] It's supposed to receive orders directly

[28:19] First,

[28:20] let's try something easy before

[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.

[28:35] they are cooked perfectly.

[28:37] I'm not gonna lie.

[28:38] Oh,

[28:39] I'm scared to try these

[28:41] Hot throughout, crispy.

[28:42] What's crazy is I was expecting

[28:45] It's...

[28:46] It's actually properly

[28:48] It's cooking it to the

[28:50] These are products from

[28:52] This is actually nailing it better

[28:55] we've gone to a fast food spot.

[28:57] That was just a little

[28:59] The real challenge here is what about

[29:02] and it's busy and you need all

[29:05] Not overcooked, not undercooked,

[29:08] I don't think this thing's

[29:12] So it's time...

[29:14] I'm hungry.

[29:14] I'm gonna place an order

[29:18] While that's going,

[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...

[29:28] How about more tenders?

[29:29] More tenders.

[29:31] I threw as many orders as

[29:34] but is the food perfect?

[29:35] Okay, that was...

[29:36] scary and interesting and beautiful,

[29:39] It handled the stress test really well.

[29:41] Well, shockingly well.

[29:42] Every time I asked for something,

[29:44] But just because it cooked it

[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.

[30:02] These are really easy to mess up.

[30:03] These get messed up probably the

[30:07] Honestly,

[30:08] that's one of the crunchiest

[30:10] I'm not gonna make notes on seasoning

[30:12] but like, it kind of cooked...

[30:14] Hang on,

[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.

[30:25] Crispy.

[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

[30:35] Mmm.

[30:39] There's no salt...

[30:40] Who's gonna season this

[30:42] On the other hand...

[30:44] I mean, it's perfect,

[30:46] crispy little pomme purée on the inside.

[30:48] That is a four...

[30:50] Let's just take a step back.

[30:51] Is it a future or a flop?

[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,

[31:00] and working properly.

[31:02] The thing is,

[31:04] But can you imagine if this

[31:06] Could it make our lives easier?

[31:08] Could it make good food...

[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,

[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

[31:25] They made my job better,

[31:28] And that is what I would hope the

[31:31] things are thinking about.

[31:32] And at the end of the day,

[31:34] these things should be making us better,

[31:37] And that is what the future...

[31:38] should be all about.

[31:39] Love you.

[31:40] Subscribe.