Відео

Pleased to find this video. I've been saying this for years, and everyone told me I was crazy. I thought I proved it pretty well with burgers, literally setting some aside and cutting into some immediately, getting the same results...but naah - everyone said I had to be wrong. Thank you for demonstrating it so clearly!

Where’s the link to Adam’s video on teflon?

Great video

The key thing that is not mentioned here but explains what is being seen, is that the Maillard reaction needs high temperature and superheated steam to be present. Too much liquid water present and it does not happen. Too little water present and it does not happen. At too high a temperature in the food (not the surface of the pan) it does not happen. This is a very well understood effect in baking.

The problem is the thermometer was much closer to the surface on the "tempered" steak. If it was in the same spot I bet the result would be exactly the same or actually the tempered steak would be worse. on the 2nd steak id prefer the no temper

I always wondered why if resting works there's always a puddle underneath the steak

Love that Danish minimalistic wood paneling in your kitchen.

I would love to see a video about heat transfer into a brisket and how the fat cap, wrapping and spraying all effect that. Getting ready to use the combustion inc probe to smoke a brisket so we'll see what info I can gather.

For $16 I can buy a pan that will make dozens of perfect french omelets before it wears out. Or I can spend more than $100 on a hexclad pan for worse performance. I think I know what I'll be buying.

I haven’t eaten store-bought frozen fries in years. The day after I saw this video I bought a bag and they were the best fries I’ve had in a long time, maybe ever. This was ingenious

Awesome video. I learned a lot.

I cannot put into words how insanely jealous I became when the steak dropped into that oil

You got my like on the suck rather than blow😂

Like many Europeans I dont have a microwave at home, is there an alternative?

You sir, have an eye for making great looking videos and fill them with useful information.

I bought a whole set of Hex clad before studying it well...I feel dumb now ... And no one is gonna talk about how this man is so effortlessly beautiful!

Pro Tip: if you want me to take your “is it a scam” video seriously, don’t immediately try to sell me something 30 seconds in.

Gonna guess this is about super saturation

I've never seen a cooking video like this one. Great video.

"Searing hotter doesn't cook any steak faster than another" Maybe not the inside, but the outside cooks faster which would make it a bad choice to use ridiculous high heat. This has been my Ted Talk. Thank you.

if the steak didn't come off of a grill then you can get that shit away from me

wow that carryover rise is crazy, i knew it was a little higher than 10 based on my own experience but 20! i had no idea!

I don't understand why people insist on doing this you do not test a non-stick pan by not putting anything on it That's just not how it works That's not how any of this works I guess it's partially in the name non-stick and that's just a name That's the same as the way people don't understand what stainless steel means They think stainless steel can't rust this is not true The name is stainless not stain free it is less likely to rust and will rust less under the same conditions etc etc Why in the world would you attempt to cook an egg or an omelet without oil it just doesn't make any sense No one in the right mind would do that except someone trying to show non-stick pans don't work by creating a invalid test that doesn't test anything except that hey what do you know you actually need a little bit of cooking spray or butter or oil or whatever the hell it is you want to cook on Put a goddamn spritz of spray in the pan and then put your egg in the pan and what do you know it swishes around just like the other panda does In fact the more you put an egg in that D3 pan without putting anything on it the faster you're going to damage that non-stick surface think of it as a consumable and each time you make it do that you're consuming more of it and eventually it'll become just as nasty as any other pan Non-stick doesn't mean nothing sticks to it it just means it's less likely to stick to it especially if you treat it right or hexclad fans the cat's meow No but they're not bad My little 10-in hexclad pan that I use almost every single day is it 10 inch or 12-in I'm not sure it's not the smallest ones the next size up whatever size that one is That's the one I use almost every single day for the last 6 plus years it still works great it still looks great I also treat it well I never go above 1300 watts on the cooktop I never hit it with water while it's hot I let it cool down first even though I can use metal utensils I try not to and I'm ginger when I do I always use cooking spray oil or butter always The nice thing about a non-stick pan is I need a lot less a little spritz tisk tisk into the pan and it's good Nothing is non-stick to eggs not entirely it's a long chain polymer They stick to everything :-) It's also super easy to clean up I take my blue non-scratch sponge I got rid of all the green ones that's why I can't make a mistake and I wipe it right out Is it perfect? No is it convenient? Yes it is does it last a lot longer than cheap non-stick pans? Yes it does I also have my big giant Curtis Stone pan The one that looks like a walk it's going to handle on both sides but it's not bull shape it's flat on the bottom really big I've been abusing to piss out of that pan for close to 10 years now however long it's been since they came out and it still works do I have to use oil and butter? Yes I do always have always will but not as much and it's still easy to clean These tests where people try to cook things with no separation layer with no oil or butter are not reasonable They are an unreasonable test I don't care what the marketing says if you have half a brain you know you need to use some kind of separation layer some kind of butter spray or oil it doesn't matter if the patent can do it without it it's dumb to do it without it You're just wearing the damn thing out faster and I'm sure as hell will not want to wear an all clad pan out faster. Those things are expensive :-)

Where is the upending of the youtube cooking world? This is one of the biggest revelations ever, a total upending of decades of gospel. This needs to be confirmed or debunked by the other GOATS. There is nothing more relevant to your content @kenji than settling this. Help us out here.

Spoken like a true iconclast. Love your stuff. Well done! The Myth Busters of Cooking. I smell a new TV series.

Those are potatoes not French fries.

Great, very good video and explanation, you are very smart, sympathic and professional 👍

Just made them.. worked perfect at once. And I am just amazed how easy it was. And I tried the perfect fries so many ways (but frying). You did it Chris... you did it! 😊

Deep frying into beef tallow OK ... but i'll never do this in seed oils, as they are super toxic.

Teflon is highly toxic to humans!

Since it’s mid-May 2024 when this short popped up, I thought we were going to get another oven review next month. Disappointed but a good clip from the old review.

My straight cut fries made your list! That's our favorite brand of frozen fry. What an amazing video. I'm excited to try this technique out. I now need to learn how to reverse sear steak in the air fryer...

Of course only the sound waves determine if it's crispy or not, that how I enjoy crispy jello, by playing sounds of someone eating fries. 🤣🤦‍♂️🤦‍♂️🤦‍♂️

How can I control surface temperature of the meat during the reverse sear method? If the surface temperature starts getting too hot should I just make the oven temperature lower? But it can increase the humidity in the oven so meat surface temperature may not cool down as I wanted, am I right? I assume that just open the oven will help both reduce temperature and decrease humidity so surface temperature can also decrease. What do you think?

Of course it is a scam. The cookware is overpriced due to branding for what the product actually is. There are plenty of brands with equal quality at a third the price point. It is the same as paying for the letter i in an Apple product.

Chef, I knew more a 21 than I do now at 61. Love the research. Demoing the cooking of steak almost every week, as a protein specialist, I have been able to nail it through years of practice and intuition but I'm thinking I'm achieving this partially on mistaken information. Thanks for owning up as well. Now I'll give it 'a rest'! 😉

What other oil (combo?) could i use if i dont have wagyu

Fantastic video. What about searing with infrared burners?

I see that a lot of the people in the comments are entirely missing the premise of the video. The purpose of this video is not to say that you shouldn't rest your meat, it's that resting meat doesn't affect the perceived "juiciness", and that the relative moisture loss of steak isn't contingent on the amount of time it was left to rest. If you actually watched the video in its entirety and watched past the 10:58 minute mark, you'll note how he literally says that you SHOULD rest your steak after cooking (to account for carryover cooking), but that letting it rest any longer has 0 merit.

Fyi everyone, this guy is wrong. Resting does keep more juices in the meat. If you cook two identical pieces of meat to the same temp in the same way, remove them at the same time, and rest one and immediately cut the other.. the one cut immediately will seep out 10-15% more juices. It’s fact and has been witnessed by myself in 30 years of professional cooking as well as many of my colleagues.

This is a good idea. Frozen oven fries are normally dry and awful.

Great review, thank you. Hahaha…working as a pastry chef in a professional kitchen the only issue I had with the pack jet was the chefs would take the metal canisters and use it for the spoons during service 😂🤦‍♀️. Loved the pack jet and just bought the ninja for home use. Hopefully I will love it as much. And it will last.

That's great and all, but that's a thick cut chip, not a french fry

Hi Chris, I really hope you'll see this comment, as I have an interesting question. Coming from an engineering/logical/mathematical point of view, I think it aligns well with your methods, and you could even make a video exploring the answers. After searing, the steak’s temperature typically rises by roughly 15°C (at least 10°C). Given that this is true, why do you and others typically set the target temperature to between 53°C and 57°C? When removed from the bath, even if the temperature drops a few degrees while prepping other things, the steak will be still around 50°C to 54°C (few °C drop). After searing for a few minutes, it could easily reach 58°C to 60°C. Wouldn't it then rest and potentially rise to an overcooked 70°C, given a typical increase of 12°C to 15°C? I've tried setting mine to 48°C. It reaches 48°C, drops a few degrees, then after searing, it reaches around 54°C. After resting, it still ends up around 60°C core temperature (even if I don't let it rest longer). I think my 48°C was still a bit high-conservatively, I could have set it as low as 45°C. With the extra 5°C-7°C from searing, then another 10°C - wouldn’t that suffice? Secondly, is there a difference in texture and juiciness if the core temperature is reached too quickly? For instance, if I set the sous vide to 55°C and remove the steak after 40-50 minutes at around 48°C (or 52°C-it doesn’t really matter for this question), versus setting it to 48°C, which is much slower, and removing it after 90-120 minutes at 48°C? (lower bath temp longer sous vide/cooking). 3rd and last question: is there a difference between shorter and longer resting time? (given the finish temp can be closer to 60°C eg sear to 50°C and wait until it reaches 60°C or sear it to 55°C-58°C and let it rest only a few minutes? I would really appreciate your thoughts on this, and it might be an area worth exploring in future videos. I haven’t seen anyone setting the goal temperature to around 40°C, and I can't see a logical reason for this unless the aim is to speed things up by removing the meat at around 45°C or 48°C and the bath temp would be still 55°C-57°C. However, if that were the case, it seems it would be mentioned in recipes, but no one seems to address this. Cheers!

great job - exceptional video

I do have HexClad cookware however I am not satisfied with that same issue you were talking about. My eggs, turkey burgers and fish all stick to the pan even with a reasonable amount of oil on it. So I am back on the market for a good non stick pan for daily use at home. Thanks for making this video 🙂I wish I would have seen it before I purchased the whole set.

Does this also apply to a large smoked brisket? All the enthusiasts swear by resting for hours.

11:07 but where’s your RICE

did you eat an entire bag testing the crispness? lol