GADGETS - good and bad!

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This is your 5 Minute Food Fix with Yumi Stines and guest host Jennifer Wong today.

Hey Jen, I wanted to ask you if there's a kitchen gadget that you have bought and then

never used.

Yes, this cuts really deep for me.

I bought a man, is it a mandolin slice?

Is that what it's called mandolin?

Because I really wanted to recreate the Japanese cabbage, you know how when you go and eat

and then there's like a fried pork cutlet and then it's like lying next to a bed of

Japanese cabbage that's just been shredded really, really, really thinly.

Really, really finely.

Yeah, yeah, yeah.

And I wanted to do that, but the thing is, I'm such a wimp.

I'm just so scared of cutting myself and I don't know how to use it safely.

So now it just sits as a rectangle of plastic in my third drawer.

Oh no!

And the cabbage remains quite thickly sliced in my home.

How about you?

Oh my god.

Before I go into my dumb purchases, I have to feedback about the Japanese cabbage.

Okay.

I'm going to do some things.

A friend of mine cut her hand on her mandolin slicer and now she has, I'm not even

kidding, a chain-mal glove that she wears.

It's literally a metal glove that you wear on your hand so you can't cut your hand.

But the other thing is, and you are going to die when you hear this, I'm so excited

to be the one that breaks the news.

First of all, I'm loving the King Arthur approach to Japanese cabbage.

How could he say that?

In Japan, they don't use the mandolin slicer.

They have, you know, those peelers that are shaped like a Y, like a slingshot.

Oh, slingshot!

Yeah, but they have a giant one, so it's big, this bigger than your hand, right?

And they just run that across the top of the cabbage really quickly and that's how they

get that shaped cabbage.

So you could do that without any risk of injury.

I love that.

I think I might also double up for the left hand with the chain-mal glove and the right

hand can hold the Y to support extra safety.

It's best to do that.

You just changed my cabbage eating life.

Thank you.

And they're not expensive.

You can get them at Dysaur or a Japanese grocery store.

And you know what, just about the chain-mout, you don't need to do that.

You could just put one hand in a tea towel and it would be safe.

Full of good tips.

I am loving this.

You've got to cover it, you mean.

I truly do.

You've got to cover it.

I really do.

Hey, we're going to go to a break.

When I come back, I'm going to tell you the gadget that so many people I know have bought

and do not use.

And I have a gadget that you actually will use on your five-minute visits.

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OK, Jen, the one gadget that I know so many Australians have bought and then not used

is the ice cream machine.

Oh.

Yeah.

And I have to confess, I've been a twice offender on this.

I bought one and then not used it and then years later, I was like, no, no, no, this

is going to be my ice cream making season.

I am in it.

And then I bought it and then not used it again.

And I cannot actually understand why I think, you know, like that sensation of running your

fingers down a chalkboard, there's something about that to the ice cream machine when it's

in action.

It's just unpleasant.

Oh, so you're saying that from like an audio perspective, it's not a nice vibe to have

it.

I think it's more, it's more than audio.

It's sensorally.

Like you know that there's this whizzing paddle going around in circles.

And it has to scrape the ice cream repeatedly.

It does make a noise.

And it's also just, I think it's just knowing it's happening in your house is something

just about it.

And I wonder how common this is.

I wonder if anyone else is kind of losing going, yes, you've never had it articulated

before, but yes, the way that it's that creepy thing it does, scraping and scraping away

in my home, right?

Like I just, I just wonder how I've never, I have to admit, I'm trying to meet this

with compassion that I've never heard this before.

Okay.

Well, there's also one other thing that I think is a contributing factor as well.

When you buy ice cream from the shop, you don't give it much thought, you try and get

the best one you can afford to eat it with a spoon.

When you're making it, you realize how much crap is in it.

It's like, oh, well, I got, I'm eating pure cream and sugar and vanilla.

And that's the entirety of what is going into my body and it's quite a shop.

Yeah.

I think that though, if I think about like an ice cream tub, sometimes you'll see like

pictures of fruit.

It's very fruit forward.

It's, you know, like a block of chocolate forward kind of thing, not so much the emphasis

on all of the other things.

I guess what I'm saying is maybe there's not enough opportunity for denial when you

own an ice cream maker.

Exactly.

That is my example.

Too much reality.

Yes.

Too much reality.

Yeah.

It's like, you know how the sausage is made and you never eat a sausage.

Oh.

I mean, imagine having a sausage maker.

Oh my God.

And people have those.

People have offered me that homemade salami.

I'm like, absolutely.

Not eating that.

Not eating that.

So what else have you bought and not used?

Okay.

I got it on ANZ points or something years ago.

And I knew it was a contentious purchase at the time.

But I was like, no, no, no, no, no, you don't know me.

I'm going to totally use a four liter deep fryer all the time when you're operating a

Greek milk bar and selling dimmies like what's going on?

I don't know.

Like I do fry cutting a chicken at least once a week for my children, right?

So it's one of the things that they will actually eat and I often do crumbed fish.

So it's a twice a week thing.

The thing about a deep fryer is you have to fill it with literally buckets of oil,

like you're decanting four liters of oil into this thing.

And then it sits there taking up space on your kitchen bench and then you put in like two

serves of, could I get chicken for two small people like it's really bonkers.

But I did go through a phase of making Adam Lee Owls tofu donuts in there.

Oh yes, yes, yes, yes.

Have you seen the recipe?

I have.

Yeah.

It's remarkable.

It is remarkable.

And friendly, right?

Friendly for everyone.

Yeah.

I mean, it's dangerous because you just sit there and eat fifteen donuts and then you're

like, shall we have, shall we make a second batch?

Yeah, but the thing is if you own a four liter fryer, it almost feels rude not to me.

Right.

So before we go, I did promise to get to the one gadget that I do use.

Yes.

So Simon Davis has done a lot of work with Josh Nyland, who's the famous fish guy from Sydney.

He sells these amazing fish weights.

They're like a beautiful big heavy disc with a handle and you don't press it really.

You just lower it onto your fillet of fish when you're frying it and it presses down on

the fish so that it cooks evenly.

Now I have flirted with the idea of buying myself one of these weights, but last couple

of times I've cooked fish for my kids.

I haven't used a fish weight.

I do not have one.

I put a heavy sauceman, a heavy bottle inside it and pressed down on the fish.

Can I just tell you that the results were noticeably better?

Wow.

Yeah.

Skin side down first on the fillet where the dusting of flour and a little tiny sprinkle

of salt lay that saucepan gently on top and then you can feel it sort of pressing down.

The fish looks different.

It looks more compacted, but it looks juicy, everything sort of trapped in there.

Flip the fish then repeat and this is a winning way to do your fish and the gadget is literally

a saucepan with a bottle inside it.

That's so great.

You could do like a saucepan with like a dumbbell if you had one.

Oh my God.

Yes, I could.

That's a great idea.

You know, like what about a plate with a kettle ball?

You know, like the opportunities for combining gym and fish endless.

You just need like a thing in the middle to separate the gym from the fish.

Yes.

Yeah.

Yeah.

What about you?

You could use the weight of your like parents' expectations if you didn't have anything

handy.

Like, oh my God, the weight of my guilt as a mother.

Too much.

Too much.

Yeah.

Okay, okay, okay.

Okay, this has been your 5 minute fish.

Give me stuns.

Jennifer Wong.

We'll be back with more every Monday and Wednesday on your favorite food podcast.

Hi, this is Hannah Burner from Giggly Squad.

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