Hi! My name is Chris Young. I mostly make videos to do with cooking, very often about science of cooking and sometimes about how cooking tools are really made.
I do videos covering cooking product reviews, how-tos (cooking techniques), how-comes (food science), videos of occasional culinary exploits. I've started companies like Combustion Inc. and ChefSteps, created complex products like the Combustion Predictive Thermometer and the Joule sous vide circulator, and I coauthored Modernist Cuisine with Nathan Myhrvold. Before all of that I worked with Heston Blumenthal at The Fat Duck for five years between 2003 and 2008 where I founded the Fat Duck Experimental Kitchen. And before that I studied mathematics and biochemistry, which has proven incredibly useful as a lifelong curious cook.
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Since this was posted, June was acquired by Weber - which promptly killed it... because they don't produce indoor ovens. Guess we can't have real innovation.
Chris please stop over exaggerating those reactions it sooo off-putting
I love my hex clads and also cook with oil im not a lunatic wtf nobody cooks without oil
Well, it seems that you have been using this machine for a year or so. Have you or your family noticed if the interior is rusting?
Look, they're just not worth the money. I go to a local restaurant store. And I purchase a professional nonstick Pan for between $25 to $45 depending on the size I want. It's american made And last 15 to 20 years. Maybe the longer if you try to use wooden tools on it and clean it appropriately. I have 8" 10" and 14" Teflon pan, and a 12 cast iron pan. I do a lot of cooking and they seem to stand the test of time
Just learn how to properly use a cast iron or aluminum skillet, people. If I can pull off a sunny side up egg, anybody can. The only thing that remains is pancakes....
Or I can drive 2 miles and get a 32oz slurpie and bring it home.
-Hey Golden what cookware you recommend -HexClad, It has the performance of stainless stell, dualibilty of cast iron and convinence of... -OK, OK, So what cookware you actually use -Zwilling lmao, dont listen what they say, watch what they do
Just watched this video a 4th time. Stake is in the “stall” zone now I think
Since I already have a meater thermometer I won't be buying the one mentioned in the video, but at 200$ it's a lot cheaper than I thought it would be. Still a lot of money though...
I don't know anything about video editing but this boggles my mind. It must have taken hours upon hours to get this 30 second clip done. And the information that goes with it- beautiful.
So you season your steaks AFTER cooking? I usually do it before (kosher salt, coarse ground black pepper, and garlic powder. Is there a specific reason why you do it afterwards?
I just got a grill with an infrared side-burner. It seared the steak so fast that I had no choice but to finish the steak inside the main grilling area at a lower temperature. It was the best steak I have ever cooked and I was amazed at how little over cooking there was around the edges.
I like how you are honest enough to say you've disproved much of its utility but your still going to do it anyway.
Good heavens. Those cutaway animations are seriously impressive.
The temperature change in 15 minutes is negligible, and I'm confident the difference shown is just normal variation in cooking.
Great photography!
Very interesting study, hopefully I haven't missed critical info. I think a good test on the theory of percentage lost during cutting would be to test the before and after weight of ascending AND descending temperature scenarios. Would you lose the same amount at 125F on a steak that's taken off right at 125F and immediately cut, versus one thats taken off at 135F and rested down to the same temp?
Just 200usd ?? WTF I though it was like 1500usd
Great info. Immediately subscribed after watching this first video. I hope the rest are as informative
My absolute favorite: I baste my family's steaks in a large cast iron pan, but my initial searing was with a dollop of beef tallow at higher heat, then heat down to medium, in with some butter, whole garlic cloves, and a tied sprig of thyme. Baste for about a minute, take the steaks out to rest on the cutting board, then into the hot skillet I'll throw a bunch of sliced mushrooms to saute them in the browned butter. Once they're done then I'll take them out, turn the heat up and deglaze the pan with some port wine, scrape and let that reduce a little, then I'll throw in a couple cubes of demiglace that I always keep a supply of in my freezer. After that's nicely stirred in and the pan sauce is thickening to my liking, take it off the heat, take the thyme sprig out, and stir in a couple more pats of butter. One of best pan sauces I've ever made. Sometimes I might go to the trouble of cooking some shallot in with it, but not usually. The steak, mushrooms, and sauce are absolutely fantastic. The whole garlic cloves that were cooked in the baste, mushrooms, and pan sauce I keep for my plate. Am I just playing with my food? Maybe, but I don't care. It takes me ten to twelve minutes to saute the mushrooms and make the pan sauce, which is the perfect resting time for the steaks.
1:35 next time focus on your eyes instead
I've tried sous vide to torch sear several times. It left what I call "torch taste" several times, and I kept the flame moving. Not my favorite. I prefer searing in a hot cast iron pan with some beef tallow for about 30 seconds a side, then turn the heat down, add pats of butter, whole garlic, and sprigs of thyme to brown the butter and baste the steaks with a long spoon for about a minute a side. While the steaks rest from that I immediately throw mushrooms in the pan and saute them, when the water comes out of the mushrooms I'll fish out the thyme sprigs, then deglaze the pan with some port wine, then throw in a couple cubes of demiglace I always have on hand, take off the heat and throw in a couple more pats of butter and stir for an amazing pan sauce with sauteed mushrooms.
Interesting. So I do mine on a propane grill and I've got one of the Webers with the Sizzle Zone or whatever they call it on one half of the grill. I get that side ripping hot but I still only do about 90-120 seconds on each side of the steak. Then I move the steaks over to the left side where I have the heat much lower to finish out the cook and get to 135. They turn out pretty great and don't get dried out or burned.
To achieve the throughput, you can still have 4 Ninjas in parallel for still a much more affordable price - and you can still have a ton of spare canisters ;)
dude ... microwaving in a plastic container is a felony these days ... i recommend updating this vid
i see that you season your meat afterwards. I always season mine before. Is one way better than another?
I find a very quick sear, put steak on an oven proof dish, and put in a 350 degree oven. Pull 10 degrees below your target temp. By the time you get it to the table and thank God for your family and food that's enough rest
Really appreciate the video. Are the times correct for the thin cut fry photo? Should the total time be lower or is the microwave time 5min instead of 30 seconds?
Love your channel and seen some of your videos, but this one was really spectacular. So, subbing and going to watch you more as you teach us about steaks, BBQ, and other things.
I can cook eggs in my De Beurer pan no problem. But it does take a while to make it to what it is now.
I just reverse sear, then flash sear in a pan.
This is why I love your videos, Chris. No filter of language, facts and data delivered with proof, and touch of humor we have to look out for. Every time I see your videos I still remember the turkey episode where you mentioned to make a cocktail and start a political conversation 😂. Jokes aside, I’m going to try the lemon juice trick. Thanks again for more info, a great video, and being yourself.
I wish I had seen this video BEFORE purchasing my 4 piece HexClad frypans. I currently use ALLCLAD, and have had them for many years with zero issues. So why did I just spend a ton of money on the HexClads? Well, I kept seeing all those wonderful ads that HexClad put out and fell for it. My only consolation is that I purchased the HexClads from Costco. So with Costco's fabulous return policy, I shall be returning the HexClads without opening the boxes. Yes, that's right. I won't bother to try them out. Straight back to Costco and putting all that money back in the bank. Lesson learned...Do the research BEFORE purchasing.
Yet again, you were right. Just tried out this method and made a 100% grass fed new york strip, taste about as good as it could. Huh, who ever thought that applying the scientific method to cooking steaks would produce the best way to cook steaks...lol
Food + Science + Changing opinion based on new insight without being attached to previous own misconceptions +++ Kudos man, kudos!
Very compelling video. I’m gonna try it myself but i noticed whenever I’m in a rush and i don’t rest, the meat is noticeably drier to the tongue. Obviously it could me just imagining things bc it’s not a measured test I’m doing. I’ll try it again to see if i was imagining things or not but I’m wondering what could be going wrong that I’m getting that result?
What kind of oil do you recommend using to deep fry (sear) your steak in?
Brand new to your channel and I’m pretty sure I will be a lifetime subscriber. I came here after doing a search following a failed attempt at air frying frozen fries using the instructions on the bag. I can’t wait to try out these tips, and serial watching all your videos. Amazing content 💛
Glad to see you are using a Weber!❤
This is one of the most well done (pun intended) educative videos I’ve seen about cooking. The presentation is incredible. Well done!
Use cast iron, they become non stick after few times and then serve for life time..
It looks like you cooked the wellington in a wire rack in the oven, but I couldn't find any mention of this in the recipe. That makes sense, since that would help the bottom of the puff pastry shell stay crispy. If that's indeed how you cooked this, did you start it on the wire rack or transfer if over after a certain amount of time?
Do you dry brine at 1% salt beforehand?
Best ad. I went from not using a thermometer to buying the the Combustion Inc Thermometer. Can’t wait to use it
Well there you go, the theory of "resting" simply doesn't hold water...
Love this, but I have a question on something I saw in the video. The cap of the ribeye is my favorite part, but it's so easy to overcook. Would it be better to set the ribeye with the bone facing the center (closest to the heat source)?
Non-stick-anything is a scam. The chemicals will never brake down. They will enter your body. Perhaps we will find out in the future that they do more than just not decomposing. Do not use anything with non-stick that touches your food.
perfect steak; well done video
Whatever filter you’re using bothers me. It’s like no matter how bright I turn my screen up, it’s still pale.