5 TikTok Gadgets Tested By Design Expert | Well Equipped | Epicurious

30 Comments

1. What is the point of a corn cob splitter tool? Like if you want corn on the cob you have to go out of your way to buy it that way. Otherwise you just buy the frozen sweetcorn already removed for you. Or tinned if you prefer that over frozen (dunno why you would, its worse). It just feels like its a tool you don't need to even bother buying as you don't even have to strip off the leaves from corn on the cob any more. Haven't seen them like that for so many years now. Once at a farmer's market, but not in supermarkets. And corn on the cob is probably the item we fail to receive most when we do an online delivery (how we do our shops) since its just not kept in that high a stock amount. Frozen sweetcorn is just the normal option here for most people.

   The measuring cup thing also doesn't make sense. What is wrong with just a regular jug for liquid measurements and weighing scales for dry ingredients? Like scales are easy and accurate to use so why would you try to measure volumetrically like that? Its bizarre!

2. The left handed oil test intro for the oil dispenser was hilarious!

3. Yes!!! More Dan! Love these series.

4. The twist measuring cup is great for sticky ingredients like molasses or honey and your supposed to push the plunger when pouring out the ingredient to scrap the sides clean

5. wondering if the oil brush really does not need any cleaning? depending on what u were brushing on I guess? I wouldnt want to have tast crumbs in my oil dispenser…
   .. and a general wash after a while..is this easy?
   might be interesting to feature this also in usability for the tools?!

6. this guy is js a white man that complains tm

7. The mechanism on every self scraping ice cream scoop always breaks after the 10th scoop. Sometimes sooner. I don't hold much higher hopes for the batter scoop.

8. This is Dan's channel

9. I now want to see Dan play a mad sorcerer who banishes poorly thought out products to the eternal fires of Gehenna.

10. Y'all missed a trick when the the olive pitter's effectiveness wasn't 1 out of 6.

11. The scoop speaks for itself

12. If you add a spiut to the twist up, you can't level the dry ingredients

13. I thought you were suppose to use the measuring cup upside down for liquids?

14. Where the twist up cups really shine is when using ingredients like peanut butter, since you can just push it out and produce less waste. Alton Brown uses them quite a bit.

15. I had to check my pyrex measuring cup.
    when filled with distilled water to the exact top of the 100ml line I got 100.2g of water on a calibrated scale

    PHEW.

16. LOL That shout-out to the fans who ask for cleaning reviews i feel seen.

17. you'd need to clean the oil brush every time, else you have bits of bread stuck on it and it'll mold pretty quickly

18. I'm not convinced that either the pyrex or the twist-up is lying. 250mL =/= 8 fl. oz. ; the metric cup and the imperial (US) cup are different. It's not significant so long as you're only using one kind of measurement across a recipe. If you're using the imperial volume measurements, use ounces and pounds. If you're using metric, stick with metric. 1 cup (US/imperial) is 8oz. but is only 236 mL, which will read as shy of a cup.

19. Rare tiktok W

    I find it honestly hilarious how you needed to use metric system to gauge how accurate those things really were

    The spout would hinder the leveling of non liquid ingredients though

20. I would go a like tortilla press design for the olive pitter give it two levers and you'd be fine

21. Just a heads up, he’s using a fake pyrex, if you look at it it isn’t in all capital letters

22. That batter scoop is an abomination… They could have iterated on the classic side-sweeping ice cream scoop, instead they came up with something even AliExpress vendors would balk at.

23. I use the pitter for cherries in the fall and it works perfectly. I think the olives just have too big of pits for it.

24. @9:11 "banish that cup to hell"

25. olive and cherry pitters should come with instructions

26. Dan,

    For the Twist-Up doohicky, that style of measuring device can be used with things like soft butter, because you can twist it to push stuff out like a Push-Pop, and then scrape it off with a flat spatula. Also, the reason it doesn't have a spout is so that you can use a knife (or whatever) to level off the top with when measuring dry stuff. I'm guessing that a small, flat-ish style of spout could be added and taken into account for the measure.

27. I liked the, "I think they had their act together".

28. Also appreciated the remarks about cleaning.

29. The cheap new pyrex is almost always a blue-green colour (or hue) and is made from cheap soda-lime glass. It has nothing positive going for it besides being relatively inexpensive. It makes people think they're getting the good stuff that was once widely available because of the shared name but it's inferior in every possible way.

    The older American made (Corning) PYREX is always clear glass and is made from borosilicate glass. It's significantly better stuff and has proper graduations for measurements, thermal resistance, etc.

    It's a shame that Corning stopped making consumer grade kitchenware because it was fantastic stuff. You can still get the good borosilicate stuff from different brands today but it's much more expensive nowadays.

30. I have to say I have that twist up measuring cup and I LOVE it! But only for thick or sticky ingredients like peanut butter, honey, and molasses. It's perfect for something like that, they aren't liquidy enough to need a spout and the plunger scrapes the inside to get it all and then just scrape the bottom with a knife or spatula to get the rest. I don't bother using it for wet or dry ingredients but for the thick and sticky ingredients it is a game changer.

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