A Chef Reviews THE 'WORLD'S MOST EXPENSIVE' TOASTER!! _ Sorted Food

"WEBVTTKind: captionsLanguage: en(eggshell cracks)(skillet sizzles)- Hello, and welcome back to SortedFood.- This is the Mitsubishi TO-ST1-T toaster,said to be the mostexpensive in the world.- Right so here's the thing,it cooks one slice of toast at a timeand it costs over £300.So why wouldn't we getprofessional chef here,to review it?- I can't wait.Neither of us have played with this.So here it goes.This appliance isdesigned for use in Japan- Only.- And cannot be used in any other country.- Let's get started.- Oh, it is entirely Japanese.- I just realised, I justrealised what the TO-STI,not STI,- Not an STI.(laughs)ST-1, ST-1.(laughs)- ST-1.- It's a little spatula.- As an unboxing experience,it doesn't exactly feel premium, does it?It doesn't kind of reflectthe price you paid for it,but then...- I don't know, I've neverunwrapped a car beforeand that's what I thought they made.- I know.Okay.Oh,(laughs)it doesn't look like a toaster.It doesn't feel like atoaster and it doesn't...(hand knocks)- Sounds like a toaster.- Opened like a toaster.- Literally enoughspace for a single sliceof bread at a time,engineered to within an inchof it's life.We've got a converter, sowe're only giving it 110 volts.And unlike our hot dogger,we're not doubling it up.- For full transparency this,this is actually the second toaster.First one we opened and wedidn't use a transformer,and we blew it up.- It's got a lot of buttons on it.- Guessing you've got like from defrost,or steam, or length, or colour.I don't really know.- Less guessing, more scanning.I've got the Google translate app.Let's do it.- That's a lot to translate.- So, we've got between toast,frozen toast, toast with atopping, and French toast.That's what the FR is for.Thickness is four, five, six, or eight.There doesn't appear to be a seven.It depends on how manyslices you get in the loafof your Japanese bread.And then we go from fluffyto a dark and dark colour,or a crispy colour.- So nowhere is there a timer.and it worked out for you.- But I guess if you do this and thisand this, it'll work out a time,and then you push go.- This is blowing my mind.(lively music)So our plan here is to test this toasterto an inch of its life.We've got lots of ingredients,lots of things to make.I'm going to start with,well, let's just make toast.So shall we.- We have managed toget some Japanese bread.So a milk loaf.This comes as a four slice loaf,which is the thickest one number four.- I want like a light brown finish,fluffy in the middle.- Let's pop it in there.- I don't see a heatingplate on the top side,but I do see four littleholes, which I'm guessing is...Do you just steam toast?- It literally just seals it in.- That was, that was Ben, not the machine.- Soft bread a four slice.- Medium.- Medium?- Yeah.- Start.It's ticking.- We have no idea howlong it's going to take,do we?- So I think in the UK,I always associate Mitsubishi with cars.- So when they brought out a toasterthat is this expensive, itdidn't quite add up to me.- I think it's literallyabout perfecting one thing.- Yeah,- It's doing something.A little bit of a steam vent.(beeps)Are we happy that it's done?I mean, that was very quick.- Trust, in the machine.I mean I can't be amazed yet,'cause it's just toast, a piece of bread.That was probably what?90 seconds, two minutes.- It felt quick.A toaster doesn'texactly take a long time.I think this is all about keepingthe moisture in the bread,whilst toasting the outside.- And we're working with breadthat I'm less familiar with,but it feels outrageously spongy and caky.- That is, on its own withoutbutter and condiments,everything I like about milk bread.- Yeah, yeah.A slight crisp on the outside,but light and fluffy in the middle.With lovely sweetening throughout as well.- So they say they'vemanaged to design a toasterin a way that totally trapsand seals the moistureinside to make perfect toast.- How is it going crispyand not soggy in there?- Oh, this is bothering you.What happens inside themagic box, is magic.- No. We've got to work it out.- Then let's try some more stuff.(lively music)- Okay, so straight awaya loaf I'm more comfortable with.But there's no setting for one.- No.- This is one slice.- If you could cut that to,not through the...(record scratches)- Oh my word!- What are you talking about?- Who does that?Have you not heard aboutmicro plastics in our ocean?Don't put micro plastics in our bread.- Oh, it's fine. Do that.- And now you can't wrap the bread back upafterwards to keep-- That's what cling film is for.- Yeah, more or more turtles.If you can get six slicesout of that bread, thenit's perfect for this machine.(laughs)Six even slices without the crust.Excellent.- Let's go slightly darker.- Oh, okay.The person who is in chargeof the technical developmentfor the company's homeappliance division has said,I quote, \"We wanted tofocus on the single sliceand treat it with respect.\"And I do feel like that capturesso much of what we learnedwhen we were in Japanand that was do one thingand do it really well.I didn't expect it to be like one thing,like one slice of one thing.- One, at a go.How long do you reckon it's gonna be?- Ah, listen, a long whileyet, it's a long whilebetween ticks, so it's along while until it's done.- A five-minuter.(toaster ticks)The toaster serves a verykey role in my kitchen,to what this does.One slice would be torture for me.- It's beginning to speed up.- Beat, coming in.- Let's have a look.Oh, toasty.Golden.I might take mine a bitfurther at home, but-- That is toasted, I'm guessing becausethere's less sugar in thisloaf it's browning a lot less.- Compared to the milk bread, for sure.Would you like butter on your half?- Oh what'd you bloody think?(laughs)I'm a chef, right, I'm sure.- I don't want to forcethe saturated fats on you.Now, here we are.Oh.- Oh.- So it says it's toast,but it really only ison the outside, 'cause themiddle is just hot bread.You've never been offered afluffy middle at breakfast?- Shut up, eat it.(bread crunches)- Oh!(laughs)- That is not what we know toast to be.- The outside layer doesn't get any deeperwithin the bread.You have a slice of bread on it's own.It's fluffy in the middle.But it's not moist. Thisis moist in the middle.- This is hot bread with a crunch.(hand knocks)It's not what I know toast tobe, and yet it's quite nice'cause it maintains themoisture of a fresh loafthat you want.- It's almost likere-baked it, refreshed it.So it's like toast.But a really, really thinlayer of crusty toast.- Surrounding warm bread.- Wow.- Interesting.- I did not expect to enjoythis thing as much as I do.- You're getting a bitsour, I'm glad that worked.- Right!What happens if we trytoast with a topping?- Yeah, yeah let's do it.(lively music)- This is fabulous, I love this.There's recipes in thisbooklet that comes with it.We've used the Google translate app again,and I'm going to go for this one.- What's that?- Butter the toast,cover it in slices of apple,sugar, and cinnamon.- Don't worry, he isactually a professional chef.- And this excited.Whack that on.- And we go for the toppings setting.- Oh, it's very thin,so it's at least an eight.Middle ground.Go!Interesting, it says cookingtime about 15 minutes.That literally took us lessthan two to throw together.This is dessert.This with a scoop of ice cream, mwah!- This, scoop of ice cream,£300, mwah, perfect!- I'm smelling apple pievibes, but I'm also smelling-- I'm desperate tolook, I want to lift it.- Yeah.- We're getting there, this is it.(finger taps)- I like the metronomeit gives you as well.(toaster beeps)Ready?- No.(knife scrapes)- It's going to be hoton the top cause that's-- Pussy.(laughs)It's fine, just go for it.Oh.Oh oh oh,oh, this is ridiculous.- Such wonderful textures.- All right, next one.Mental.- Hang on, hang on, hang on.- That is mental. This can't be happening.- Such wonderful texturesbecause it's still soft and fluffy.Maybe that's the apple juice.- We've been doing this for a decade.How indeed am I surprisedby a bloody toaster.(lively music)- Let's play again.- So while on thetheme of making dessert,we'll crack on, we'remaking a French toast?- Which is breakfast.We've used a classic egg creamand a little bit of sugar,vanilla, cinnamon mixsoaked into the bread.Butter the toaster, pop it in.(loud imitation of top sucking shut)Set it.You only get a medium option on this one.If this gives it the likeperfect fluff in the middle- Gooey- and crispy on the outside- No!- Can't be crispy on the outside.- I really wanted this tobe a waste of £300so that we could get angry at it.And I was at loving this!- And now, I'll make everything in it now.- Maybe it flips itwhen you're not looking.(laughs)- In a previous life.You used to be a magician.So I wouldn't be surprised ifhe has a trap door down there.- Notice I haven't rolledmy sleeves up today.- This is the longest one yet.This is probably...- Still not letting out any steam.- Here we go.No, together.(laughs)- We've been on a journey.- I know.- Let's have a look.- No.Okay.- Even golden on one side.Oh, actually more golden on that side,but happy with that.- Oh.- It could have soakedfor another hour or so,Cause I forget just howthick this Japanese bread is.- And you can see how thin andcrispy the outside layer is- and the rest remain soft and fluffy.We hope, cheers.(dramatic music)- Mm hm- Oh my god.- Mm hm- Oh my god.- As a texture. It's a cross between the-- (growls)- custard bun,- Yeah.- and toast.- It's just,it's so...- Perfect.- Yeah.- The textures you get off of that,from that machine is on parwith an excellent pan, but ina pan, you need to flip it.That you just pop it inand let it do its thing.- Very, very clever- Let's try a savoury filling.- What's next monsieur?- So croque monsieur withbechamel in it. Butter, bread,bechamel, ham cheese,bechamel, bread, butter.- You've lost the plot.- Cue montage.(lively music)Good ham. Don't tell the French.- There's no setting for this one,we're going for a thick bread.I think because it's nowa thick slice of breadnow on the brownest.- and a crispy.- Yeah.- While we'rewaiting for it. Fun fact.So a traditional breakfastin Japan would be miso, fish,rice, maybe some vegetables.But, a recent study by Insight Signal,said that 51%now prefer toast for breakfast,a change in tradition.- Yeah, okay.- And if you're going to applythe same amount of care andprecision and respect to toast that you doa more traditional breakfast,maybe that's why amachine like this exists.- Whereas on our side of the world,we've been taking toast,advantage of for too long now.We don't really think about it.- Taking advantage of toast?- Taking advantage. You know what I mean.- Let's have a look.- Oh.- Gooey.- Let's take it out now.Crispy bottom?- Yes.- Look at that.- The bottom is perfect.Oh my goodness.- Right.I'm dripping butter.- It's molten cheese.- It's ready.Hurry up.- Wait.Cheers.Ah.(laughs)- Are you an idiot.I told you let it cool downand then you hurried me.That was so hot.You're so impatient.- Worth it though.(laughs)- Don't give me this. You just burnt me.(whimpers)- That was a full-blown whimper.- Yes, and third degree bloody burns.I'm gonna try again.- It gets crisper up. Not drier.- But up until this point,all that's been insidereally is bread and water andmoisture and some apple.This time we're puttingfat inside and thatjust oozes and melts.But you still have that wonderfulcrispness on the outside.- We've used dirt cheap bread in here,and really naff cheese.But it doesn't matterbecause it's injected moisture into that.- It doesn't inject anything.- Well, it does something magical Ben,and I don't understand.It couldn't get any better if I'm honest.- I've got something I want to try.(lively music)Korean toast.- Okay. Bold, Ebbers.Last time we had Korean toasts,the bar was set extraordinarily high.- A pop up in London by Joshand Ollie, Korean Englishmen.They invited us down,and they did it properly.They literally shipped inspecial South Korean bread,their own kimchi, whichwe have got a tin of.- But, they didn't havea £300 toaster.- We're going to usethin sliced white bread,so we can keep it shallowenough to not stick to the roof.Buttered on both sides,cabbage, kimchi, cheese,and the egg. I've alreadycracked into the machineto make an omelette.- Only a chef would lookat a toaster and think,I can make an omelette in that.Omelette.- Brown rice syrup.- Monsieur.- Clamper down.Topping section.- Dark.- Four.- Four.- Crispy.- Yep. Go.- While we wait for this,if you want to see it done properly,go and check it out onJosh and Ollie's channel.Links down below.Steam starts to escape.Smoke signals.- Bit burney.- Does smell a bit burney to me.- Oh no.- We shouldn't keep experimenting.We should just stick to what we know.- Should I look?- Yeah, we're going tohave to have a peek.If we peek in less than a few seconds,let it carry on cooking.- It's done. It's done.- Well, a bit burney.Perfect on that side.Very even and golden.- Go. Ebbers, in.- This one's not quite as hot.I'm going to trust you on this one.- I mean.- That's what I remember.Not quite as good, but that'snearly what I remember.- It's really nice.But it does give you somethinga little bit different,because the inside of thisis ever so slightly steamed.- Yeah. It keeps somemoisture in for sure.But then I don't think weever set out to compare thistoaster to one you can buy off the market.The point is how has a toasterended up on the market,that expensive?And as a result, I wanted to hate it.I don't think I do.- How is that possible?- It's a phenomenal bit of kit.Engineering expertise consolidatedinto a single appliance,that did something to toast,that I never thought needed doing to toastuntil I've tried that.- It made the best sliceof toast I think I've.- You nearly said the bestslice of toast you've ever had.- But it was.- You very nearly said that.- I nearly did.I'm not going to say that incase that's used somewhere.- Because this is not a hashtag ad.We have spent a lot of our money on this.Twice.We broke one of them.I've had a lot of fun todayand been on one hell of ajourney. But what do you guys think?What do you think of the toaster?- And also, what would youlike to see Ben review next?Can we find anything asextraordinary as that?Comment down below.- Extraordinary.- It's just a toaster.- It's not just a toaster.- It's a toaster.(beep)Babe, do you want a snack?Apple on toast? Yeah, sure, no worries.Five minutes.- Thanks buddy.- I said babe, not Ben.- Oh. I just presumed that'show we referred to each otherafter a decade.(laughs)\n"