I just did cold pan bacon in my cast iron. It turned out great. My Debuyer pro arrived yesterday.

@mikefisc9989

5 ай бұрын

You are going to love your DeBuyer Pro. Those pans are damn near indestructible.

I would definitely give this a try. Waiting for the pan to heat up then cooking the steak, then putting it in the oven then waiting at least 5 to 10 minutes for it to rest before you can ever eat it. This also seems a little bit faster.

@UncleScottsKitchen

5 ай бұрын

I need to time it, because usually I do two minutes or so per side and then 4 minutes in the oven. Not sure which is quicker. Definitely quicker that sous vide all in though!

Thank you so much for all your videos on carbon steel. I have thrown away perfectly good cast iron and carbon steel pans in the past just because I didn't understand how to use them and protect them. They eventually rusted or became more of a burden than a tool I wanted to bother with. I now have two mineral b pro's that I use daily thanks to you and what you have taught me. I find myself cooking just because I want to use the pans. Thank you, thank you.

@UncleScottsKitchen

4 ай бұрын

Thank you, Robert! Comments like these make the videos so much fun to do. Very glad they helped!

Thank you! Keep cooking! Matt

THE man is looking young w a nice haircut. With a wife at work and eating a nice piece of steak at home, someone is living the dream. You need to start another YT channel to give out marital advice….

@UncleScottsKitchen

5 ай бұрын

I'd have advice like "If you get married, you will have an argument at some point over the size of the jar of peanut butter."

Another great video, thank you sir.

@UncleScottsKitchen

5 ай бұрын

Thanks, Speedy!

I do that with bacon but never tried it with a steak. Not preheating is a step, though, and cutting out a step to get the same result sounds good to me.

@UncleScottsKitchen

5 ай бұрын

I did a video on he cold start bacon one time... it definitely works in carbon steel.

Another method I have tried is to put them on a rack in the oven at 275 until they reach 100 then sear them in the pan

@UncleScottsKitchen

5 ай бұрын

I have not done the reverse sear much but I have relatives that swear by it.

Love the new do!

@UncleScottsKitchen

5 ай бұрын

My wife got me...

It's the same principal of cooking bacon in a cold pan. As the fat cooks out of the bacon, it prevents it from sticking to the pan. Not many people know about doing that.

Interesting method. Thanks for showing it to us.

@UncleScottsKitchen

5 ай бұрын

I'm probably not going to make this my default method, but I am going to try it again a time or two.

@DJ-nn6vg

Ай бұрын

The cold sear method is medium heat, no oil, flip steak every minute. Generally works best with a steak 1 1/2”+ thick. Less smoke and usually a great sear. Can be done with a non-stick pan as well.

I'm on a carnivore diet so I cook a lot of steaks on my carbon steel pans... it's the only way I cook them now days. I noticed on your steak, and mine as well, that the second side doesn't seem to get as carmalized as the front side. Theoretically the pan should be getting hotter by the time I flip the steak over. Good video Scott... I gotta try this!

@mr.thegreat557

5 ай бұрын

Try a stainless steel pan.

This is exactly what I did tonight in a Matfor pan. Minus the peppers…. It turned out fantastic!

@UncleScottsKitchen

5 ай бұрын

Awesome! Have you tried any other meat starting out cold?

This could work nicely on my range. New to carbon steel cooking though so far perfect every time. At the point where not to worry about pan seasoning, just cook the meal. Carbon steel on induction is also working well. Don't be in a hurry increasing wattage as heat builds and rotate the pan during use. Does not slow you much.

Interesting. Turned out much better than I expected. My DeBuyer carbon steel often surprises me too with how non-stick it is. I will say it looked a little more done that I would want. I don't know if that was just where you cooked it to, or if that is a byproduct of the more gradual heating. I prefer a quick sear on the surface and much closer to rare/medium-rare in the middle. Oh, and please turn the stove grate that you cooked the steak on 90 deg so it lines up with the others! ;-)

@UncleScottsKitchen

5 ай бұрын

It was definitely more done than I usually like, but I will get it dialed in with a little more testing. I've had this stove six years and the grates still befuddle me!

My favorite way to cook salmon is starting with a room temperature pan. The salmon cooks perfectly even. Got the idea from ATK. I use a Woll nonstick however so I don’t know how a carbon steel would work but I think I’ll give it a try now. I have a feeling it won’t work as well. I frequently do burgers this way. Always works fine.

@UncleScottsKitchen

5 ай бұрын

How do you cook it? Do you use oil? Skin side down and.or do you flip it? Let me know and I will give it a try.

I’d like to see a review of a carbon steel Comal. Used to warm tortillas, sear meats, roast chilis. They can be very inexpensive and basic or pricier and a little fancier. A staple in Mexican and Central American kitchens.

@UncleScottsKitchen

4 ай бұрын

Send me a link to one and maybe I can check it out

I never ever let meat like steak get to room temperature before cooking. Many times it hits the skillet soft frozen. Keeps the inside rare and the outside is still has a crust on it.

@UncleScottsKitchen

4 ай бұрын

FROZEN? wow... I will try that sometime and see

Hello I am a recent subscriber. I love your channel. Which distributor do you purchase your Matfer fry pans from? Thanks Matt

@UncleScottsKitchen

5 ай бұрын

Hi Matt... welcome home! I just buy my Matfers from Amazon. I don't think Matfer sells them directly on their own website, but only through Amazon to consumers. You might also find them at some restaurant supply stores.

Peppers are a very good source of nutrients. I eat them for a vegetable all the time. Also oven roasted whole onions.

All the proteins (meat) I have tried in cold has worked. It comes down to release temp… eggs aren’t one of them. I haven’t tried all proteins but some I have, and it works.

A good piece of meat,good quality pan,what could go wrong at any temp?

@UncleScottsKitchen

5 ай бұрын

That steak was gooooooooood.

With all the amazing pans you have, how do you decide which one gets to star in a video? I'm pretty sure it would take me until midnight to get dinner on the table just picking a skillet.

@UncleScottsKitchen

5 ай бұрын

It's a first-world problem! I have lots but it seems like a select bunch get whittled down into a "go to" bunch, and then I go from there.

Lan Lam of America's Test Kitchen had an excellent video on cold searing a steak. Cold pan. High heat for 2 minutes per side. Then medium flipping every 2 minutes until done

Looks like a nice way, to splatter up all that pretty stainless.....you could see it everywhere in the video.

@UncleScottsKitchen

5 ай бұрын

Cleaning the stove and dishes are unfortunately necessary!

"Holy cow, no pun intended" 🤣

@UncleScottsKitchen

5 ай бұрын

Being delicious is bad for an individual cow, but good for all of cow-kind.

I like your stainless steel pan with the cast iron handle you cooked your peppers in. What brand is it?

@highnrising

5 ай бұрын

That's Mauviel. The cast iron handle is their clasic, but they also sell them with stainless steel handles, which are a lot more convenient because you don't have to worry about the handles rusting.

@UncleScottsKitchen

5 ай бұрын

Highnrising is correct... that is an 8" Mauviel 250C. They don't make the 250's any more but they make a 200 series. The 250's are 2.5mm thick and the 200's are 2.0mm thick. Fantastic pan... stainless lined copper.

Thanks for this. I was just watching a video on this technique with a nonstick pan. Didn’t want to do that so I’ve been meaning to try it. In the carbon steel. Will do so on my next one. For the high temp method, have you ever had splattered oil (was using ghee) polymerize on the sides of the pan while the steak is cooking? Ended up with sticky globs on the new de Buyer steak pan. Ugh

@UncleScottsKitchen

5 ай бұрын

Yeah... with high heat on a gas stove, there is so much heat going up around the edges of the pan that I get the stickiness. Post back and say how it goes when you try it!

@BrodyDog513

5 ай бұрын

@@UncleScottsKitchen Tried it tonight. Neglected to oil the first side of the steak. Stuck like a duck! Had to pry it off. Oiled the top side before I flipped it and the second side turned out much better. Took a bit of cleanup and am reseasoning in the oven right now.

A good technique is too flip the steak every minute or every two minutes. That way when it is flipped the top continues to cook with carry over cooking. When the steak is again flipped you continue to have carryover cooking. That steak looks great, congratulations. Btw.cold start works well in enamelled cast iron as well. (mine are LeCreuset)

@UncleScottsKitchen

5 ай бұрын

Aha! This was my first attempt, but I will try that next time. I will see about adding an enameled cast iron skillet at some point too!

@Birodalom1

5 ай бұрын

Even today, I still meet old-school steak lovers who say you should only flip a steak once, otherwise you'll ruin it.

@peterl.104

5 ай бұрын

@@Birodalom1I used to follow that but, after learning to cook more, it seems it would depend on the cooking method. Less frequent flipping seem like it would be smarter on a grill but less of an issue on a pan.

@BCSpecht89

5 ай бұрын

I would love to see this done in an enameled cast iron skillet as well. Glad to see your suggestion. Perhaps a side-by-side comparison of the flip it once method vs turn it every one or two minutes. I wonder which would yield the best result.

Looks delicious. I will definitely give this method a try. I wonder if this method would work for making butter burgers?

@UncleScottsKitchen

5 ай бұрын

I don't know what a butter burger is but now I will have to find out...

@mikefisc9989

5 ай бұрын

@@UncleScottsKitchen Uncle Scott..Butter burgers are a Wisconsin staple in the burger world. They became more widely known with the expansion of the Culver's restaurant chain. With a butter burger, essentially you are taking a ground beef patty(I prefer using 80-85% lean 1/3lb patties) frying it, when you flip the burger over to fry the other side you top it with a pad of butter that melts as it cooks...cheese can be added at this time too(I typically use gouda as it has a good melting characteristic). I season with salt and pepper as it cooks. Once it is done, I top it with caramelized onions. The key is to use Vidalia onions, if you can find them, otherwise use a sweet yellow onion. Fry the onions in a little butter and oil(I use avocado) season the onions with a little salt and pepper as they cook. Another secret, if you fry the onions and the burger in the same pan, fry the onions first, the burger second. This way the onions impart flavor to the burger. If you start with a cold pan, you may wish to throw a few onion pieces in the pan at the beginning with the burger patty. Give it a try....maybe there is a future Uncle Scott's butter burger video down the road.

I’ve got the same pan and that reminded me of how l do it, a steak l mean, but it’s so messy, l was worrying about your clothes, all the fat spitting everywhere ! Yes, l eat it standing up too ! A great idea for a video. I’m doing your “Kermit” nodding , very funny, Thanks

@UncleScottsKitchen

5 ай бұрын

Kermit! I had not thought of that but now that you mention it... hmmm. And that Miss Piggy sure is a hottie too. I do have an apron or two but I forget to put them on.

I cook my steaks in CI since that's what I got that will fit them. I do have a 8" Mauviel and an 11" BK Blk Steel skillet which is on the thin side but might be good to test this in. In my CI I like to preheat low&slow up to MED on my dial and cook all the way to desired temp and get similar results.

@UncleScottsKitchen

5 ай бұрын

Maybe you need a 10" to fill that gap between the 8 and the 11!

@djC653

5 ай бұрын

@@UncleScottsKitchen Yeah almost did that Strata Clad skillet but decided not to. One hasn't really screamed "Buy me" yet so will see. Well I take that back I do like the Dartos & Castaway skillets maybe one day I'll check one of those out.

@Visitkarte

5 ай бұрын

@@djC653 I wanted to buy it and financed the startup but then they made the ordering time extremely short and I missed it because I was working myself that week to the ground. I might be stingy at this point but the shipping was insanely expensive so I didn’t order it at all now. My husband will be very happy with my decision to sit this round out. Except he doesn’t know anything about it.

The view from the camera that showed the steak frying on the stove was better than when you held the pan up to the other camera. Glass or ceramic surfaces instantly instantly dull any blade, that why steak knives have serrated edges. When I was young, wooden steak boards were common which didn't dull the edge on any knife. The boards were great but required a lot of maintenance to keep them sanitary and in good condition. How much peanut oil did you put in the pan, it looks like there was a lot of oil in the pan long before you added butter.

@UncleScottsKitchen

5 ай бұрын

On the peanut oil, I didn't put any at all in the pan. I just rubbed some on the steak itself before it went in. I think it rendered out a fair amount of fat.

@mabdub

5 ай бұрын

Okay, thanks a lot for the explanation.@@UncleScottsKitchen

You can cook a lot from a cold pan. Duck breast does best started in a cold pan.

@jwestrik9308

5 ай бұрын

It might get stuck like a 🦆🦆

@Visitkarte

5 ай бұрын

@@jwestrik9308😂👍

@UncleScottsKitchen

5 ай бұрын

cold duck boob

My pan looks similar to yours with a silver spot in the middle after searing a few steaks. Is that normal, or did the seasoning get worn off in the middle?

@robgover8341

5 ай бұрын

The seasoning is gone in that spot.

@hiredgun7996

5 ай бұрын

That stamp DeBuyer puts in the center of their pans may have some to do with it as well as a burner has a flame ring therefore a hole in the middle. My .02

@mikefisc9989

5 ай бұрын

My Matfer does the same thing. Gets a nice bald spot right in the center after searing steaks.

@HD-on2eg

5 ай бұрын

@@mikefisc9989 that’s the pan I have. Does it after burgers too.

@UncleScottsKitchen

5 ай бұрын

With this pan I use it as a jack of all trades pan and the seasoning gets beaten up a bit. I need to do a maintenance seasoning, but sometimes proteins will pull some seasoning off. No biggie... just touch it up and keep on cooking.

👍 bingo!

Love the idea. I wish that would work with eggs 🙂 Ill have a try from the Land Down Under

@UncleScottsKitchen

5 ай бұрын

where Down Under? It's been about 15 years, but I went all around on a bus down there... some day I want to visit again!

@holzsmsf

5 ай бұрын

@@UncleScottsKitchen Queensland bro....Come down again. It's a Bonza place to live.

That absence of sticking reminds me of a lesson my wife taught me. (One of many.) She insists on cooking bacon from a cold start, and it never sticks!

@UncleScottsKitchen

5 ай бұрын

Indeed! I did a video on that a few years back... that's they way I start my bacon on the stovetop in CI, SS, and CS.

Hi Scott. That was pretty cool! "a little pink in the center" is way over done for me man. I use a CI skillet. But you cannot start it out cold. You'll cook the whole steak through and through to WD. THAT! Is criminal. I like my steak R to MR. I want to taste the blood and fat on the steak. By the time the CI heats up, the steak is already cooked through. And If I'm going to spend the big bucks on a ribeye, or a Delmonico. That CI skillet needs to sear from the start and remain red hot when its time to flip it. I use my steel pans for delicate things like fish, scallops, shrimp, eggs, French toast, any toast, pancakes or omelets etc..

@UncleScottsKitchen

5 ай бұрын

This was just the first test... I will get it dialed in! I usually like to take my steaks out at about 125 - 127 and let the temp rise to 133 or so. Seared outside and red/pink in the middle.

@peterboytRaKs

5 ай бұрын

@@UncleScottsKitchen I only use a thermometer for the oil in deep frying. [very seldom do I deep fry anything. Can't remember the last time i did..] If my steaks are 'arm pit' temp on the inside, that's OK W/me. The reder, the beder.. No less than an inch thick. But the outside? Seared crispy. Fresh garlic, rosemary and lots of butter. I liked the looks of your rosemary. Costco? Looks fresh. I grow mine indoors these months in VT. But put it outside in the Spring after the frosts. Love it!

How do you clean the grease splatter on the GoPro?

@UncleScottsKitchen

5 ай бұрын

Ha! I have a pack of lens wipes I got at Costco. They seem to work well. I've yet to figure out a way to get olive oil out of a microphone cover though.

You can do that with a steak--drop it into a "cold" pan--but I wouldn't try it with eggs.

@UncleScottsKitchen

5 ай бұрын

Agreed! I'd need a hammer and chisel.

Use air fryer feature on oven. 400 airfry steak until internal is 142

@UncleScottsKitchen

5 ай бұрын

How does the outside turn out? Does it get any browning?

@full_metal2452

5 ай бұрын

@@UncleScottsKitchen Yes very very good. Also you can baste with herb butter towards end.

you did apologize about the fan, which i never heard over the music! gee wizz

@UncleScottsKitchen

5 ай бұрын

I must have also had the mic too close to my mouth because I could hear lots of Darth Vader style breathing until I put the music in too. Covers up some stuff and helps move along the slow parts. At least that's my theory.

Will this also work on cast iron?

@nuc2726

2 ай бұрын

Unlikely. Carbon steel reacts to heat much faster than cast iron.

Is that a falk signature sauté pan in the back ground? :D

@UncleScottsKitchen

5 ай бұрын

Indeed it is! I was supposed to be working on the review for that guy but I got sidetracked by the steak... also a Duparquet fait tout pan sitting there, and the peppers were in a Mauviel 250C.

I've tried it lots.....putting a frozen steak in the pan...or on the bbq. I still prefer defrosting the steak and cooking it. Just a simpler process of cooking. By the way, I so often use a chef knife or boning knife as a steak knife....lol. My steak knives just aren't as sharp. In fact, they kind of suck....lol.

@UncleScottsKitchen

5 ай бұрын

My steak knives are currently the weakest link in my kitchen... awful! I prefer the big knife anyway, even I had new steak knives.

Pretty cool. Great video Scott! Could you please, once in a while, include at the end of the video also how you cleaned the pan and/or any touch-up oil? It's helpful in addition to your cleaning/seasoning videos just so that we can follow in the same...

@UncleScottsKitchen

5 ай бұрын

I'm going to do a video on this!

So you start one side in a cold pan and the other side in a hot pan, hmm. I like a room temp steak in a hot pan with a perfectly evan sear crust. Now I start cold bacon in a cold cast iron pan, and my bacon remains flatter that way.

@UncleScottsKitchen

5 ай бұрын

I'm on board with the bacon... it works the same way in carbon steel and I actually did a video on it a while back. Had no idea it worked with steak though. I'm usually a room temp/high heat person.

I've been cooking our Filet Mignon this way for years and find it waaay better than grilling them...

@UncleScottsKitchen

5 ай бұрын

I'm going to try this again and see if it needs to become part of my routine. If nothing else, it's fast to take the meat right from the fridge.

What’s the pan that cooked the peppers 😅

@UncleScottsKitchen

5 ай бұрын

Mauviel M'250C stainless steel lined copper, 8". They don't make them any more but if you can find any 250 thickness (2.5mm), jump on them!

Looks to me like maybe it took a bit of the seasoning off the pan?

Preferisco la bistecca alla temperatura "Fiorentina" - 110F

@UncleScottsKitchen

5 ай бұрын

Questo era il mio primo tentativo. La prossima volta saro' come fare la temperatura piu corretto. Preferisco 125 F.

Hmm 🤔

@UncleScottsKitchen

5 ай бұрын

Things that make you go hmmm...

@jordanxfile

5 ай бұрын

😃@@UncleScottsKitchen

Why don’t you use either “extra light olive oil” (made for high heat cooking) or avocado oil? Both are heart healthy oils. Peanut oil is a “bad” oil if you’re looking to protect the coronary artery (aka: the “WIDOW MAKER,”)

@johnharper257

5 ай бұрын

If Scott were that concerned, he would not be eating over a pound of delicious, tasty, well-marbled steak. There are trade-offs in this life, and flavour is one of them.

@UncleScottsKitchen

5 ай бұрын

I have some of that olive oil but lots of times when I'm cooking anything at higher heat I go with peanut oil because of its higher smoke point.

Looks great! When you first lifted the steak to flip it, it looked like the seasoning was worn away where the steak was. Was I seeing things, or was part of the seasoning gone?

@UncleScottsKitchen

5 ай бұрын

It was already thin there... this is a relatively new "working pan" as I like to say, and if you cook proteins in it, the seasoning gets a little ratty. I will do a video on this topic! I keep my egg pans pristine but working pans I don't worry about quite as much.

@IrishGerman

3 ай бұрын

I am finding the same thing with my de Buyer 9.5" pro. Its only 3 weeks old but have been cooking with it a lot. I can get fried eggs to release without much trouble but I always see some black stains against the egg whites where a bit of seasoning has pulled off. Surley eating burnt oil is health hazard? I have watched plenty of carbon steel videos - on other channels too but this is never discussed.

@Gohan11718

2 ай бұрын

​@@IrishGermani cook eggs daily. Ive never had black on my eggs. Either you're not cleaning your pan well or your seasoning is weak from too high heat. You're doing something wrong.

frankly im tired of ruining seasoning on my carbon steel pans by searing proteins. Ive since given up on it, I just use cast iron for searing proteins and carbon steel for everything else

@UncleScottsKitchen

5 ай бұрын

Nothing wrong with that... pretty good strategy actually.

@caravann26

5 ай бұрын

Like the matfor that i only use for eggs...?yes its a thing

Is that the 10.25” De Buyer? Mine looks a helluva’ lot bigger is all…

@robgover8341

5 ай бұрын

There is no telling how big that steak is.

@UncleScottsKitchen

5 ай бұрын

Definitely the 10.25". Sometimes objects may appear smaller next to my giant self... it'd probably look big if Jacques Pepin were holding it!

I SousVide my steaks at 120 to 125 and then sear.

@UncleScottsKitchen

5 ай бұрын

At some point I will try that. I usually sear, then go to 125 - 127 and let them rest.

Hi there Scotty. Do you have an Italian background / heritage ?

@UncleScottsKitchen

5 ай бұрын

Nothing genetic, but I went on a vacation to Italy one time, fell in love with it (as many people have), and ended up going back over and over and staying longer and longer periods of time, rented apartments, and ended up staying a couple of years in Florence. For some reason, I seemed to fit in there with the kind of slower pace and food and wine, so I learned to speak a little, cook a little, etc. Out of luck/blessing, my landlord and I became buddies and he was a true real-deal Italian slow food foodie. We'd drive 90 minutes out in the Tuscan hills because he had a white bean guy and we had to go get white beans, etc. Then I had to learn to cook because when I'd come back to the USA I couldn't find the foods I'd eat over there, so I had to learn to make them myself. It reminds me of my grandparents' era... people don't walk around in sweatpants, they wear slacks, etc. I'd live there full time if I could... greatest city in the world.

@andregreen8040

5 ай бұрын

@@UncleScottsKitchen I’ve watched all your videos and in one of your early videos when the credits rolled ala “ Star Wars “ , you had “ ciao “ at the end, plus you have a few Italian ceramics on your bench tops. Also you were making that famed Italian soup not long ago. I bought a couple of deBuyer pro’s after seeing your reviews. 20cm and 29cm omelette pan. Just like you, I buy cookware I don’t really need but love to have and use. I have many Staub pieces already but the Staub La Mer oval gratin with sea bass embossed on lid is not too far away. Lol Again like yourself, I have the Matfer 32 carbon steel pan (new improved version), 32cm Demeyere Atlantis skillet, Mauviel Elite 5 layer s/S 40 cm paella pan, 3 Lodge, the 10 12, and 17 inch skillets as well as Le Creuset roasting pan. Here in Australia we also have the Chasseur brand. French cast iron est. 1926, yet it doesn’t appear to be available over there. I have 2 of their 40cm roasting pans and a 29 cm terrine. High end French cookware. Have you ever heard of the brand. I also have a full set of ESSTEELE S/S Copper base cookware. Made in Milan Italy. Very high quality yet you never see them anywhere other than here in Australia. Try googling ESSTEELE. AUSTRALIS is the model I have. These are genuine heirloom products. The last and last and maintain their mirror finish. By the way, I am Italian, from Abruzzo originally. Forget my nom de plume. And our language is somewhat more melodic than Alabama drawl, that’s why POLENTA sounds so much nicer than GRRRRITS. 🤣🤣🤣🤣 Kind regards Ennio P.S.You should try having a glass of grappa in one of your next videos instead of the usual Scotch, ( not that there’s anything wrong with that) lol You’ve got a great channel.

@andregreen8040

5 ай бұрын

Have you got an email address. I’ll teach you how to cook porchetta, and other regional favourites @@UncleScottsKitchen

@UncleScottsKitchen

4 ай бұрын

unclescottskitchen@gmail.com... love porchetta!

@UncleScottsKitchen

4 ай бұрын

I will add some grappa definitely!

That pan looks like mine - none of that pretty, perfect black seasoning.

@UncleScottsKitchen

5 ай бұрын

I will do a video on a "perfect" pan I seasoned a bunch the other day. Almost mirror-like shiny finish, but you can't cook anything in it except eggs, else it will look like the steak pan. Better to have two pans if you can swing it... one perfect and one jack of all trades.

@nathanjustus6659

5 ай бұрын

@@UncleScottsKitchen I would rather have one that does not look perfect. It says I use it for many things. Leave perfection to Martha Stewart with her army of servants.

you tube lessons learned...

Chris Young recently did a great video summarizing the science behind searing steaks: kzread.info/dash/bejne/e46NmtqblKvMh84.html Basically, it kind of matters, but not in the way people think. You can actually get _better_ results in a less hot pan, even before considering advanced methods like reverse searing. And his production value is fantastic; I'm surprised he doesn't have a million viewers already.

@UncleScottsKitchen

5 ай бұрын

I will check it out!

man that just shows how much fat is in that ribeye with that much grease in the pan without oil

For Christ sake, use a 12” pan! 😳

@UncleScottsKitchen

5 ай бұрын

For Round 2 I just might...

@Visitkarte

5 ай бұрын

For ONE steak? Why? He put the steak in a COLD pan and heated it up with the steak. He didn’t have to worry about the temperature dropping- the pan was already cold.

You overcooked it.

@Visitkarte

5 ай бұрын

NO. It looks different because it was longer in the pan and the myoglobin had more time to change color. The inner temperature was right so it probably won’t taste medium even though it looks as if it were.

@snidelywhiplash8923

5 ай бұрын

@@Visitkarte Sorry, no. Overcooked is overcooked.

@UncleScottsKitchen

5 ай бұрын

Yes yes yes... this was just a test of the cold steak in a cold pan just to see if it would work... I will work on optimizing it next time.

@Visitkarte

5 ай бұрын

@@snidelywhiplash8923 Maybe I am easy to please.

@snidelywhiplash8923

5 ай бұрын

@@Visitkarte Fine. So why the initial BS phony response?

Please get some beef tallow. Seed oil causes so much inflammation.

@Dahliaismypassion

5 ай бұрын

Says who? Internet?

@MMuraseofSandvich

5 ай бұрын

Influencers. A million other things can cause inflammation, and they can do a better job of it than seed oils.

@johnharper257

5 ай бұрын

In the 80s I worked in a fish and chips shop where the fish and the potatoes were all cut on site, and the chips and battered fish were cooked in beef tallow. The taste was incredible. I am not a doctor so I know nothing about inflammation

@UncleScottsKitchen

5 ай бұрын

I have some beef tallow but it never occurred to me to use it... maybe next time!

@bloodgain

5 ай бұрын

@@UncleScottsKitchen I don't buy the seed oil danger woo, but I do fully support the use of beef tallow for cooking beef -- or frying potatoes, at which tallow is only topped by duck fat.

That poor knife.

@UncleScottsKitchen

4 ай бұрын

That's why I have sharpeners! Try the chef knife as a steak knife and see what you think!

i really dont understand why folks just have to have music playing while they speak! sooo sooo annoying on my end! PLS STOP!!!

@UncleScottsKitchen

5 ай бұрын

I wrote that and played it myself!

All the proteins (meat) I have tried in cold has worked. It comes down to release temp… eggs aren’t one of them. I haven’t tried all proteins but some I have, and it works.

@UncleScottsKitchen

5 ай бұрын

What all do you try?

@AverageReviewsYT

5 ай бұрын

@@UncleScottsKitchen the biggest thing is ground meat I do. It will stick a little at first, but comes up when it’s up to temp, and that’s in stainless or carbon. Other than that chicken, bacon, brats, and sausage. I don’t eat beef so idk if it works, but if it works with sausage then it likely works with a beef patty. I haven’t tried beef and turkey and def not fish lol