Gadgetory

let me tell you a secret this pizza wasn't made in a wood-fired brick oven it wasn't made in an oven at all I made it in my kitchen stove in just three minutes Pizza is the original fast food and I really love to share it with my friends but making pizza at home is very time consuming and the results are never the same as in my favorite pizza place nothing kills to move faster than hungry guests so why are we still making pizza at home in ovens which takes forever to preheat that's not fast food and the party will be over before you even make one goodbye when I went on a mission to make the best possible pizza in the shortest amount of time iron ate was born iron ate is designed to stiffen up and all together so you can make your pizza straight on your kitchen stove or range in under 10 minutes ironing can heat up to 800 degrees Fahrenheit just like commercial pizza ovens no more waiting 30 plus minutes for your oven to preheat heating up your apartment and wasting all that energy the cover is designed to quickly soak up the energy from your soap and radiate intense heat into the crust and toppings to ensure evenly cooked pizza in just three minutes the bottom end of iron eight is made out of special steel that can hold as much energy as four Govan and it conducts heat way better so you get those perfect chart spots on the bottom of your pizza you can turn even a frozen supermarket Pizza into a star of your party with iron 8 iron eight is handmade in Europe it's made out of heavy-duty steel which prevents wrapping and is virtually indestructible its all-natural code is only with vegetable oil prevent it from rusting and provides a nonstick surface it's made to last a lifetime we tested iron eight with all common heat sources it works great on electric glass induction or gas stoves you can even use it on your grill or campfire have you ever made a gourmet pizza while camping now you can and it's not intended just for pizza either high carbon steel is superior to stainless steel aluminum or even cast iron it can hold more energy and radiates more heat so that sous vide State will get a perfectly seared finish the cover can be used as a baking steel for those rare occasions you'll still want to make your pizza in an oven providing a scorching hot surface that emulates a wood-fired brick oven hi I'm Jeff hi I'm Natalie and this is the Innova precision cooker precision cooking is sometimes called sous-vide it was once used only by the world's best chefs now it allows anyone to produce restaurant quality results food is amazing tender and moist every time this new innova precision cooker combines everything we learned over the past four years we simplify the design we simplify the interface and it is the most versatile unit to date and the precision cooker connects to your iPhone allowing you to cook amazing meals by simply pressing a button most people don't know that they've already probably eaten sous-vide it's very common especially among the high-end restaurants if it was a big year for sous-vide last year because it really became affordable right now it is the fastest growing kitchen appliance category precision cooking is easy all you have to do is attach a precision cooker to any console container set your temperature with the mouse wheel and press Start no other fancy equipment is needed you simply place your food in a ziploc bag and clip to the side of the pot and you're done the results from this type of cooking is consistent every time if you want medium-rare you can get it if you want medium well you can get it and the results are just like what you get at a fine restaurant the main benefit is the consistency that long as you cook you know on the same temperature at the same time the meat or whatever you're cooking always comes out exactly the same compared to traditional cooking the sous-vide process requires very little skill and it's super easy what the sous-vide device does is actually a freeze of time so you can do stuff with other people that's a thing about it I'm Dave Arnold from Booker and Dax and we're kick-starting a product called the Sears all the Sears of all is an attachment for a torch that turns it into a very powerful handheld boiler completely portable and extremely powerful this is 15,000 BTUs when you use this torch I originally designed the Sears all to solve a problem in sous-vide cooking sous-vide cooking doesn't leave a nice crust on the surface of your food what's interesting is after we built it we realized it's not only good for sous-vide but it considered just about anything so we named it the Sears all we can refinish a pizza in a dorm room we can do a burger we can melt cheese we can sear a steak we can do fish you can do scallops really anything that you want to put a fast crust on with high heat you can do in a series all so this is actually really good for finishing low temperature meats at home in smaller scenario or for a chef who's doing a catering event or if you have a couple of things you need to finish up or something comes out of the oven it's not quite right sous vide cooking doesn't leave a nice crust on the surface of your food so a lot of people have been using a torch to finish off the food because they wanted that high heat the problem is high intense direct heat of a torch creates what's called torch taste which is bad leaves a fuel taste on your meat if searzall was specifically designed to never put torch taste into your food for even heat and raw power it's really difficult to beat a bed of hot coals now you can have that kind of power instantly in the palm of your hand I think that searzall is very cool for home cooks because the one thing I know that home cooks Lowe's home cooks don't have are the BT units or just the power that a professional kitchen has and I think that this without a doubt brings that professional kitchen power to a home cook it really is perfect for what we do have we're always limited with space budget Dave was ingenious enough to create something that was one of those very simple products that you sort of slap across your head be like why didn't we have this before so she Nakata or no naka de aquellas hey watashi wa SES or what customer could I work how about the smoke Sh'ma no staccato Scott terracotta Yuto Kasich second R&I code talk cardio Koga can you shoot a circle to this look at this piece of foie gras look at the sheen developing the crust starts to form almost instantly and the seer is also fast at cooking the foie gras you can get a beautiful outside with the inside almost completely wrong I love good rice but often when I eat rice at other people's home or even at some restaurants I'm disappointed to put it nicely it's not cooked the way to get the best out of it I discovered cooking in ceramics during my trips to Japan in China it was then that I learned to appreciate well cooked rice so inspired by the traditional Chinese and Japanese ways of cooking rice I designed the assumed a ceramic rice cooker my name is Ben Austin I'm a product designer from the Netherlands and I love cooking cooking any rice you should first rinse it thoroughly then let it soak for a while cook it for a short time turn off the heat and keep it covered the rice will continue to steam until it's done ceramics hope to eat very well so the rice won't cool down too much while letting it sit the glaze on ceramics is very inert so it won't give off any taste like metal or from dust we added some extra benefits like these rims in the lids these rims make sure that any steam that condensates will drape nicely on the surface of the rice so the top layer of the rice won't dry out sure cooking rice in electrical rice scooper works too but then you have yet another kitchen appliance with a plug assuming is much more practical sustainable and beautiful but Akaka bill is silver fleece nice gawker.com knitting and Alexis Coker Barbara hood in the cicada Amateur Night Stalker Yasui Sammy pan to her way down Lily Jason : so having promised you is delicious rice cooked in an easy way in the assumed a ceramic rice cooker you I'm like super obsessed with cast-iron cookware I pretty much use cast-iron pans for everything you know i bacon it roasting it frying it sauteing it that's all you need it's worth cooking a hundred meals in to get it to that level where you look at it you're like yeah that's my pan it's one of a few objects that you will have forever we've designed the field skillet to take all the best features of vintage cast-iron and then add a modern twist we've spent a year researching designing and refining this pan you know it took a bunch of prototypes it took prototypes in plastic and took prototypes in iron and took 3d printed sand prototypes it took cooking with those prototypes it took holding the handles in plastic and in foam and then an iron and just feeling the way that it felt in your hand and saying does this click it's smooth it's light it's got a good handle but to me this pan is almost 100% in the details the weight has been calculated to be the exact amount you need to both want to use it every day but also to keep the heft in for your heat retention and then we just put an obsessive level of detail into the small things that you probably won't notice but they're there when we first started this project we weren't sure what to expect and we've been incredibly fortunate to have built this dream team around us that makes us feel like anything is possible another big thing for us was that this is a family project this is my brother and me we felt like hey we're stamping our name on this thing let's make sure that that stands for something we've gotten into a place where we're incredibly happy with the way that it feels the way that it looks and the emotional response that it gets from everyone that we