Kyocera Ceramic Ginger and Garlic Grater – Best Ginger and Garlic Grater Ever!


Kyocera Ginger and Garlic Grater  @Whats4Chow 

Grab your ginger and garlic grater here

Hi and welcome back to In today’s episode we’re going to take a look at the Kyocera Advanced Ceramic Ginger and Garlic Grater. Kyocera was kind enough to send me some of their products to try out, and these are my opinions. Kyocera is not paying for this review, and they will not be vetting the video before it goes live.

The grater comes blister packed for retail, with all the instructions clearly printed on the card. This grater is manufactured in Japan by Kyocera using Kyocera’s advanced ceramic technology. It is a single molded piece of ceramic zirconia with little sharp nibs in the center, surrounded by a catch trough.

Unlike other designs I have used in the past made from glazed pottery, I presume that these nibs will retain their sharpness for very much longer to give you decades of good service. On the underside of the grater is a circle of silicon embedded in the ceramic to prevent the grater from slipping on your work surface during use.

This grater is primarily for grating ginger and garlic. The sharp little nibs on the grating surface do a really good job of reducing the ginger to a paste while leaving any fibers behind. The same goes for garlic. A few large cloves of garlic are reduced to garlic paste in no time at all.

To clean the grater, simply hold it under running water and you’re done. This is the perfect tool to have in your kitchen for any ginger and garlic work, especially if you love Asian cuisine. Your ginger and garlic paste will be fresh every time. Click here to check out the Kyocera grater. That’s all for today folks, and we’ll see you again real soon.

Kyocera Advanced Ceramic Perfect Peeler – Product Review – Best Vegetable Peeler Ever?

Kyocera ceramic peeler


Kyocera Peeler – Best vegetable peeler ever?

Grab your peeler now

Hi and welcome back to Today’s episode is the second in a series of product reviews covering Kyocera’s range of ceramic kitchen equipment. In the previous episode I introduced the Kyocera ceramic knives, and now we’re going to have a look at the Kyocera peeler.

Before we continue, Kyocera is not paying for this review. They were kind enough to send me a few of their products to try out, these are my opinions of the products, and they will not be viewing this video before it goes live.

I must confess that I have had this peeler unpacked for a while and re-packed it only to show everyone how it is packaged. My first impressions of this peeler are that it is absolutely beautiful, with a big soft-touch, chunky handle for good grip, even with wet hands. The molding of the handle is superb with no burrs or imperfections that could lead to discomfort. And that is only the beginning… this peeler has secret powers too…

The cutting head of the peeler swivels through 360 degrees. This allows you to use this peeler left or right-handed, or as a pull peeler or a side peeler. The blade can also be set at 45 degrees in either left or right-handed configuration.

Above all, this peeler has Kyocera’s advanced ceramic blade. This blade is incredibly sharp and breezes through the tasks of peeling potatoes, carrots, and even tough jobs like butternut. Only very light pressure is required for regular peeling, however if you want to cut vegetable ribbons, applying just a tiny bit more pressure will give you amazing cucumber and carrot ribbons.

I must say that this is the most capable peeler I have ever come across, with a blade second to none. My favourite aspect of the peeler is definitely the grip. I have big hands, and regular peelers with their tiny handles are quite difficult for me hold securely, especially if my hands are wet. The left-handed feature also comes into play in a big way, as I am left-handed.

In summary, if you’re in the market for the most amazing peeler out there, you can’t go wrong with this one. It has the best grip, the best blade and serves both left-handed and right-handed users. I have left a link below where you can check it out. That’s it for today folks, and we’ll see you again real soon.

Kyocera Knives & Diamond Sharpener – Product Review – Part 1

Kyocera ceramic Kitchen Knives and sharpener


Kyocera Knives & Diamond Sharpener Today’s episode is slightly different and takes the form of a product review. Kyocera was kind enough to send me a box of their products to try. This review is not paid for by Kyocera, and they will not be viewing it or approving it before it airs. Kyocera make a whole range of ceramic knives to suit just about any application. The knife they sent me is their kitchen utility knife.

It comes well presented in a cardboard retail package, with the blade folded in another protective layer of board. Unlike many other brands that a mass-produced and brand engineered by third party producers, the Kyocera knives are actually manufactured by Kyocera themselves in Japan. To clarify, the ceramic blades are manufactured by Kyocera in Japan, after which they are shipped to China to have the handles manufactured and then retail packed. This is obviously done to uphold the premium quality of the blades, while containing the end price of the products.

Unlike other brands of ceramic knives, the Kyocera knives do have a bit of flex in the blade, however they have rounded of the tip of the blade, as this is always the first part to break or chip on any ceramic knife. Interestingly, they have sharpened the rounded end of the blade to compensate for the blade not having a pointed tip.

As you can see, this blade is insanely sharp. I would say it is probably scalpel sharp, maybe even too sharp. This is not a negative point as you can allow it to dull slightly, and then maintain the level of sharpness you are comfortable with, using the Kyocera diamond sharpener.

This brings us to the next point. Sharpening ceramic knives has always been a problem. Regular knife steels don’t work at all as the zirconia ceramic is harder than steel. Kyocera have come up with the solution. They also manufacture a pull-through roller sharpener. The roller is made from #1000 grit, or 18 micron diamond dust, with a pre-set sharpening angle making it a breeze to sharpen your knives. Kyocera don’t recommend that the charpener be used to sharpen regular knives. I am not going to try to blunt the knife by cutting mountains of cardboard, as you would not do this to your kitchen knives unless you’re mentally disturbed. Instead, I am going to put this knife through it paces for a week or two, and then I will do a follow-up episode giving you the real-life use results and my impressions on this product, and the Kyocera diamond sharpener.

I have included links to both the knives and sharpener below in the description. That’s it for today folks, and we’ll see you again real soon. Check out Kyocera’s range of knives here

The Amazingly Simple Milk Hack – No More Glug!

Simple Milk Carton Hack


The Amazingly Simple Milk Hack!

Just about everyone in the universe has experienced the displeasure of pouring milk from a carton. The first bit starts out great, then the glug monster strikes, causing a mess of milk all over the place.

This is caused by the vacuum that builds up in the carton as the milk exits the spout. Eventually the carton will not compress any further and the flow of milk stops momentarily, and air gets sucked into the carton, followed by a massive flow of milk, referred to as the glug.

By simply inverting the carton and pouring the milk with the spout in the highest position, the problem is almost negated. The amount of milk that needs to be displaced is only a fraction of the normal pouring method, and the resulting glugging is also only a fraction of what it was. Even when pouring at full tilt, it is manageable without any mess.

Let’s look at the two together in slow motion…. It is quite obvious that this simple hack will make your pouring experience much more pleasurable. Thanks for watching, please like, subscribe and share, and we’ll see you again real soon.


The Quickest Way to Tenderize Steak – How to Tenderize Steak with a Meat Mallet

How to Tenderize Steak

The Quickest Way to Tenderize Steak - How to Tenderize Steak with a Meat Mallet
Recipe type: Steak
Tenderizing steak with a meat mallet is probably the easiest way to tenderize steak. It certainly beats using enzymes and chemicals which at best produce inconsistent results. Almost every kitchen has a meat mallet, most of which have never been used. The reason for this is that no-one has ever showed you how to use it.
  • Steak
  1. How hard do you hit? How long do you hit? Do you season the meat before or after tenderizing? Will the steak still look good if you beat the daylights out of it? These are all questions that this video will answer today.
  2. For this demonstration I am using sirloin steaks. The sirloin is an average cut that is certainly not revered for being tender, in the way that tenderloin is.
  3. We are going to season the meat before the tenderizing process. For the purpose of keeping things simple, I am only going to use salt and cracked black pepper. Whatever you decide to use, if it contains salt, then you have to add one extra ingredient, and that is sugar. Salt toughens meat, especially if the meat in question is not going to stand for anything longer than a few minutes before cooking it. The sugar counteracts the toughening effect of salt, with added bonuses… it also gives a wonderful crispy edge crust to meat when it is cooked and results in a rich deep flavor.
  4. Once you have seasoned both sides of the steaks, fold them in bread film of clingwrap and start with the tenderizing. This is where a bit of finesse comes in. You want to hit the meat medium to hard, certainly not hard enough to make holes in it, but hard enough to start flattening the meat out. This process breaks down the connective tissue in the flesh of the meat, resulting in a more tender steak.
  5. You also want to bash the fat cap as well as this is attached to the meat with the same connective tissue. Continue with the tenderizing until everything is uniform and the resulting steak is around half the thickness of the original.
  6. Now you are probably saying to yourself… “This is never going to look like the steak I started with when it’s cooked” --- all I can say is “hang around until the end of the video when you will see just how good it looks”.
  7. To cook the steaks, I have added 2 tablespoons of butter and a dash of oil to my pan. The pan is heated to 210c. You will see a time-lapse of the steak cooking where it will become clear how the tenderized steaks return to their original shape and size when cooked, but without the nasty tough connective tissue.
  8. Here we go…. These are only going to grill for 2 minutes per side…
  9. The steaks are a few seconds from coming out of the pan….. here is an overlay of the steaks that went into the pan, compared to the same steaks 4 minutes later. They have returned to almost exactly the same size and shape as they were before they were tenderized.
  10. Allow the steaks to rest for 2 minutes before serving.


How to Render Pork Lard from Fat

How to Render Pork Lard from Fat

How to Render Pork Lard from Fat
Recipe type: Techniques
Serves: 1.5kg
Rendering your own lard from fat is rewarding exploit that has numerous benefits. The main being the amazing flavors of foods cooked in lard, and secondly the health benefits. You can render any type of animal fat, with the most widely used being pork, as the resulting lard has a high smoke point, and it imparts tons of amazing flavor. It is also available in large quantities almost anywhere in the world.
  • Pork fat with skin removed
  • 2kg pork fat yields 1.5kg lard
  1. Rendering your own lard from fat is rewarding exploit that has numerous benefits. The main being the amazing flavors of foods cooked in lard, and secondly the health benefits.
  2. You can render any type of animal fat, with the most widely used being pork, as the resulting lard has a high smoke point, and it imparts tons of amazing flavor. It is also available in large quantities almost anywhere in the world.
  3. Here is 2 kg of pork fat with skin removed. Cut the fat into blocks small enough to fit through the feeder tube of your grinder.
  4. Spread the blocks out into roasting tins and transfer these to your freezer for 60 minutes until almost frozen.
  5. Remove the partially frozen fat from the freezer and run this through your grinder using an 8mm grinding plate.
  6. Transfer the ground fat to a large heavy bottom pot. Place the pot over low heat and bring the fat up to 120c.
  7. Allow the fat to continue bubbling slowly at this temperature for 2 hours, stirring it up every 30 minutes.
  8. After about 60 minutes, a foam will start to form on the surface. Continue cooking for a further hour.
  9. You will know when the rendering is complete when all visible bubbling has ceased, and very little foam remains on the surface.
  10. Turn off the heat and allow the lard to cool to 90c before pouring it through a fine sieve into a clean bowl.
  11. Allow the lard to cool to less than 60c before transferring it to a container for freezing or refrigeration.
  12. The lard will last indefinitely if frozen, and up to 3 months if refrigerated. My lard has never lasted long enough to test these limits.
  13. Use your lard for pan frying, deep frying, in pie pastry for savory pies, in fact in just about any application where oil, butter or margarine would normally be used.


Sous Vide Pork Fillet – How to Make the Best Pork Fillet Ever – Best Pork Fillet Recipe!

sous vide pork fillet

Sous Vide Pork Fillet - How to Make the Best Pork Fillet Ever - Best Pork Fillet Recipe!
Recipe type: Pork Fillet
Cuisine: Sous Vide
Serves: 4
Sous Vide Pork Fillet - How to Make the Best Pork Fillet Ever - Best Pork Fillet Recipe! Pork fillet gets pretty bad rap generally, as it tends to dry out and toughen when cooked using traditional methods. This sous vide recipe elevates the downtrodden pork fillet to new heights. It is supremely tender, juicy and tasty. Once you've tried this, there is no turning back.
  • 2 x 600g Pork Fillets
  • 100g Butter
  • 10ml Garlic powder
  • 10ml Fine salt
  • 10ml Caster sugar
  • 30ml Apple cider vinegar
  • 1.25ml Xanthan gum
  1. Sous Vide Pork Fillet - How to Make the Best Pork Fillet Ever - Best Pork Fillet Recipe!
  2. Pork fillet gets pretty bad rap generally, as it tends to dry out and toughen when cooked using traditional methods. This sous vide recipe elevates the downtrodden pork fillet to new heights. It is supremely tender, juicy and tasty. Once you've tried this, therd is no turning back.
  3. You will need a meat syringe, a sous vide cooker, digital pot or regular pot on an induction range, a vacuum packing machine and a tiny bit of xanthan gum.
  4. To start, measure out 100g butter and melt this in your microwave, 30ml apple cider vinegar, 10ml garlic powder, 10ml fine salt, 10ml caster sugar and 1.25ml xanthan gum.
  5. Place all of these in a tall jug and use your stick blender to emulsify the mixture. The xanthan gum is bipolar and effectively bonds the water based liquid to the fat in the butter. This emulsion will never separate, even when remelted.
  6. Load half of the butter emulsion into your syringe. You need to do this using a narrow spoon. Unfortunately the emulsion will draw up through the needle.
  7. Insert the needle into ond end of the fillet and inject half of the emulsion into the meat, withrawing the needle progressively as you go.
  8. Repeat this on the other end of the fillet.
  9. Use butcher twine to tie off the ends of the meat, effectively trapping the emulsion inside.
  10. Continue with the second fillet.
  11. Vacuum pack both the fillets, making sure to double seal both ends of the bags.
  12. Zap these into your sous vide cooker or digital pot that has been preheated to 55c or 131f. Allow these to cook slowly for 1 to 4 hours. I normally let them cook for 2 to 2.5 hours, and they are perfect.
  13. To finish the pork fillets off, remove them from the bags and sear them in a large smoking hot pan with a little butter and oil.
  14. Slice the fillets at angles and serve with the accompaniments and garnishes of your choice.


The Simplest Crispy Fried Fish – Easy No Mess Fried Fish

The Simplest Crispy Fried Fish - Easy No Mess Fried Fish
Recipe type: Fish / Seafood
In today's episode we're making the simplest crispy fried fish. The recipe cuts out all the mess usually associated with crumbed or battered foods.
  • Fish fillets
  • Fine dried breadcrumbs
  • Salt
  • Egg, beaten
  1. To start, you will need one egg beaten, fine dried breadcrumbs and salt. If you are gluten intollerant, you can substitute the breadcrumbs for cornflake crumbs, and the salt can be substituted for any seasoning of your choice.
  2. Place the fish fillets skin side down on a large platter and brush them liberally with the egg.
  3. Give them a good grind of salt, or the seasoning of your choice.
  4. This is followed by a liberal sprinkling of breadcrumbs to coat the surface of the fish.
  5. Allow this to stand for 15 minutes before continuing.
  6. This gives the crumbs a chance to soak up some the egg coating and get a good adhesion to the fish.
  7. Add 30g butter and 30ml of oil to a large pan and heat this over medium high heat.
  8. When the pan is nice and hot, add the fillets skin side up in the pan.
  9. Allow the fish to fry for 4 minutes until the coating is golden.
  10. Flip the fillets overs and fry for a further 3 minutes.
  11. Flip the fillets back over for a final 60 seconds to get a super-crispy crumb.
  12. Tranfer the fillets to platters and serve with the accompaniments of your your choice and enjoy.


How to Make Pouring Cream from Milk

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How to Make Pouring Cream from Milk
Recipe type: Dairy / Dessert
Today we're going to look at a very neat trick that you can use to make pouring cream from milk. In reality nothing can replace real cream, however if you're bulk catering, this recipe can be a real lifesaver. In addition, only real connoisseurs will tell the difference between this and real cream.
  • 75g Butter, melted
  • 175ml Full cream milk
  • ⅛ - ¼ Tsp Xanthan gum
  • Caster sugar (to taste if desired)
  1. To start, melt 75g of butter inyour microwave. Run the microwave until it is just melted, that means barely above room temperature, or mildly warm.
  2. Heat 175ml of full cream milk to around the same temperature of the butter.
  3. In addition, you will need xanthan gum. For this combined quantity of liquid, 250ml, you will need 1 eighth of a teaspoon for thin cream, or a quarter teaspoon for a thicker pouring cream.
  4. Pour the milk into a tall jug, followed by the melted butter.
  5. Add 1 eighth of teaspoon of xanthan gum to the jug.
  6. Use your stick blender to shear the xanthan gum into the liquid. You will see the liquid noticeably thicken to the consistency of thin cream.
  7. And here it is....
  8. To demonstrate the thicker version, I have poured the thin cream back into the tall jug.
  9. Add another 1 eighth of a teaspoon of xanthan gum to the liquid.
  10. Once again, use your stick blender to shear the xanthan gum into the liquid. Now you have a thicker version of the same cream. If you need to use the cream immediately, you can purge the bubbles by pouring the cream through a fine sieve.
  11. You can go even further with the thickening process, but not past a maximum of 2% xanthan gum per volume of liquid. Beyond this level, the liquid will become slimy and will not emulate cream at all.
  12. That's it for today, thanks for watching.... please subscribe, like and share, and we'll see you again tomorrow.


Whats4Chow Launches the Amazing Pie Making System Today!!!

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For as long as I can remember I have had a fascination and love for foods enclosed in pastry. After months of research and development, and over a year of field-testing, today is the launch of our amazing pie making system.
The system is suitable for large households, restaurants, hotels, home industries, catering businesses, take-outs and pie shops… really any place that needs a lot of pies.
Manufacturing pies by hand has always been a laborious task, and using industrial pneumatic and hydraulic machinery is cost inhibitive. This system enables you to assemble up to 1000 pies per day and is totally scalable by adding additional units as your operation grows.
Please click to see the launch page and get all of the product details and pricing.

Thanks for watching, and we’ll see you on the launch page!!!

How to Make Long Eggs – Long Cylindrical Eggs Made Easy!!!

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How to Make Long Eggs - Long Cylindrical Eggs Made Easy!!!
Recipe type: Eggs / Breakfast / Salads
Long eggs allow you to slice uniform cooked egg slices to dress salads, garnish breakfast, and simply confuse your guests. After visiting a long egg factory, I decided to see whether it was possible, and practical to make these at home without all the fancy equipment.
  • 4 x Large eggs
Equipment Required
  • 1 x Elastic band (long, or more joined)
  • 1 x 100ml Measuring cylinder
  • 1 x 250ml Hi-ball tumbler
  • 1 x Digital pot or pot on induction range
  1. To start, separate the egg yolks from the whites and whisk both thoroughly.
  2. Loop the elastic over one handle of your pot, stretch it across the pot and loop it over the other handle.
  3. Place the high-ball tumbler in the center of the pot.
  4. Invert the measuring cylinder and position this in the center of the tumbler.
  5. Lift the elastic band and position this across the center of the measuring cylinder. This will prevent the the tumbler and cylinder from floating when the pot is filled with water.
  6. Pour the egg white into the space between the cylinder and the tumbler.
  7. Fill the pot with hot water until the water level is about a half inch above the level of the egg white.
  8. When I say hot water, the water must be around 60c or 120f. If it is too hot, the tumbler could crack. This heat also prepares the tumbler for the heat to come.
  9. Set the temperature of your pot or induction cooker to 85c.
  10. Place a thermometer into the pot to monitor the temperature. When the temp hits 80c,start your timer. 30 minutes after this point, the egg white will be sufficiently set.
  11. Remove the elastic band. Carefully remove the measuring cylinder from the egg white leaving the set egg white with a gaping tunnel all the way through it.
  12. It helps the jiggle the cylinder back and forth to allow a little air down the side of the cylinder to break the vacuum below.
  13. Place a funnel into the center of the egg white and pour in the egg yolk until it is level with the top of the white.
  14. By this stage the temperature of the water will be at your target of 85c.
  15. Allow this to cook for a further 35 to 40 minutes.
  16. Towards the end of this time, you can test the egg yellow with a skewer. When it comes out of the yellow dry, the yolk has set properly.
  17. Remove the tumbler from the water.
  18. Using the handle of a dessert spoon press the handle carefully down the side of the egg. Work your way all the way around the edge of the egg.
  19. This will allow air into the glass and the egg will slide out much easier.
  20. All that remains is to slice your cylinder egg slices....



How to Make Square Burger Patties – Perfect Burger Patty Production with No Specialized Equipment!!!

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How to Make Square Burger Patties - Perfect Burger Patty Production with No Specialized Equipment!!!
Recipe type: Burgers
Making square burger patties takes a whole load of hassle out of making patties for large crowds of people. No specialized equipment is required and the whole process is foolproof.
  • 75ml Onion flakes
  • 15ml Salt
  • 7.5ml White pepper
  • 1.4kg Good quality ground beef
  • 10% Weight of meat in liquid - Worcestershire sauce / Light soy sauce / Beef stock / Water
  1. Place the dried onion flakes, salt and white pepper into your spice grinder.
  2. Zap these until you have a fine powder.
  3. Place the ground beef in the bowl of your stand mixer and add the seasoning.
  4. You also need to add 10% of the weight of the meat in liquid. I am using Worcestershire sauce, however you can use light soy sauce, stock, or even plain water.
  5. Attach the dough hook, close the mixer and switch it on. Start slow and gradually increase the speed to medium. The meat must mix for 8 minutes. It will try to climb the sides of the bowl while mixing. Use something to help it back down to the bottom of the bowl.
  6. During the mixing process, the salt reacts with the protein in the meat causing it emulsify. This is what keeps the patties together when they are formed.
  7. Line a 10 inch by 14 inch baking sheet with cling-wrap.
  8. Tip the meat mixture into the pan and flatten it out.
  9. Pull another length of cling-wrap over the top of the pan.
  10. Use your rolling pin to roll and compress the ground beef into the tray until it is level with the edges. Any excess meat will simply squeeze out from the edges and can be cleared in the next step.
  11. Place the pan in your freezer for 30 minutes to firm up.
  12. Turn the slab of beef out onto a large chopping board.
  13. Trim away any excess meat.
  14. Keeping the cling-wrap in place, cut the slab into 12 equal squares for 100g patties or 6 pieces for giant 200g patties, as I am doing here.
  15. At this point, these can be wrapped and frozen, or grilled.
  16. Using a heavy pan or skillet over medium high heat, add 20g of butter.
  17. When the butter is sizzling, add the patties and grill them for 5 to 6 minutes per side until nicely charred and caramelized both sides.
  18. And there it is... the easiest way to make perfectly uniform, tasty patties with an amazing texture that will not fall apart, even on the barbecue.


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