I wasted a lot of money on hexclad. THEY SUCK

What if you dont want raw rubbery (red) meat, i want cooked meat (well done). As long as you dont take it from the freezer just before cooking i dont think it matters.

thanks for the video. i always thought the resting meat thing was bs. just ends up leaving luke warm steak to eat.

Just use a silicone spatula. Problem solved.

What you say is illogical and contradictory. you criticized resting as a myth and said it was not a way to make meat taste good. However, now in reverse searing, resting is used to cook evenly. Resting is a way to make meat delicious by cooking it evenly and preserving the juices.

do I have to buy frozen fries at the supermarket or I can freeze my own potatoes?

Excellent video with amazing graphics of what's actually happening. Sub'd. Moreover, consistent with my experiences and consistent with reality. Happy cooking, Chris and thanks for keeping it real (one scientist to another)!

Bro can I just see it bro yap too much😭

food and science... the guy is an engineer for sure! This nerdy nerd is hooked

I had one for a very short time and stopped using it because the black coating peeled off. And the nonstick claimed is a joke. It never worked.

Surprised I hadn't discovered this channel before. Fantastic video, subscribed

You think the fact that you had a big fat puncture you had in the meat (the thermometer) had anything to do with your findings? Last I checked, punctured meat loses juices.

Very well-made and informative! However, calling any of the steaks on display here "very rare" or talking about "an absurd amount of butter" shows you're an American. Most French people I know would call this "overcooked to oblivion" and say "one or two little knobs of butter".

if you doubted the engineering of the Ninja then you, my friend, have never used a Shark vacuum where everything just clicks into place :)

I've been having some trouble with this. It's pretty hard to get from 300 to 175 in a kettle. It takes a while. I have better results cooking at 250 to a core temp of around 110. Then pull the meat off, and wrap in foil. For the next 15-20 min get the coals up as hot as you can possibly can get them. The meat will continue to carry over to 120-125 during this time. Once it hits 120, take it out of the foil and sear it 30 seconds, pull it off. Flip it. Wait for flames to die down. Sear the other side 30 seconds. Repeat until both sides are golden brown. Check for core temp after every 30 second sear. When it hits 135 you are good. No need to rest it as you already rested it before the sear

Watched this again. At 17 Seconds HexClad shows a women resting her chest and shirt against the oven door. Likely to be stained or melted if the oven is preheated. Weird commercial by them.

I would like to see a different hypothesis explored. The beef fat itself. From what i can tell, beef fat inside a steak starts to render at approx 130 degrees. So allowing the steak time to rest and come back down slightly under that temp, let's say back down to 120-125, the fat should then begin to slightly solidify again. Combine this with the actual fact that meat does indeed become more "tense" at high temperatures, these combined might lead one to believe that the steak "feels" more juicy. As we all know, "juiciness" in meat isnt a function of water, but of fat and sometimes collogen/gelatin. So allowing them to thicken slightly would help one "feel" like their meat is more "juicy" So some combination of the meat being more tender since it is slightly cooler, and increased viscocity of the juices due to fat and other compounds might be a good reason to rest your steak for a time.

Complete bollocks.

Best french fries, proceeds to make chips FFS.

Great video

Makes me think a rotisserie steak is the way to go.

Can anyone provide closeups of the control circuitry in the creami? I want to hack a nc300 into having all the functionality of the nc500 and would like to see components to assess feasability before voiding my warranty

sweet marketing plug in the middle

what a great freaking video.

I can't trust information from a person using metal in a teflon pan like you did with the omlet

I just got one. Love it. Came with 5 canisters so I can have a variety of different frozen treats at the ready.

Absurd amount of butter = much more expensive meal.

I bought one HexClad pan for my wife and told her to abuse it. We'll see because there has never been a pan that lasted more than a year with her. Not stainless steel, not cast iron, especially Teflon. We have a small cabinet for pots and pans and have no choice but to stack. This is a 14 inch pan so it's on the bottom of the stack. We'll see how long it lasts. I like how I can cook on top as well as in the oven, like cast iron. I like searing my steaks in cast iron but it requires almost as much time babying it than cooking with it. I did a casserole once in it, using heavy cream, feta cheese, and chicken and pesto and it took me days to scrape the crust. It was the cream I think. Did it with the HexClad and it was perfect - cooked the chicken first, then poured in everything and moved it to the oven. No way could I do that with teflon and same issue with stainless steel that I had with cast iron. I think I need to first season the cast iron after I sear the chicken before returning everything back to the skillet. I like Teflon when it's new, but once my wife gets ahold of it, it's history in 2 months. She uses serrated knives in the pan, metal utensils, etc and so she buys the $20 Walmart brand and tosses it in a year or so once it just becomes so horrible, you are better off eating it raw. Can't say I disagree with her. $20 Teflon pans will get you a good 6 months which means you will get 60 months of pans for the price of one HexClad. So we'll see if this HexClad lasts 5 years:-) I do want to try on the All Clad D3. The hair on my back was standing straight up when I saw him with that fork in the Pan.

These days the biggest problem isn't how to cook your steaks, it's how to afford them. Love to see a video on that!

Speed this video up to 1.5x, you will thank me

paco jets break all the time, insanely expensive to fix, more than a creami to fix or service alone. it would be nice to see a creami pro with metal beakers bigger, beefier motor for commercial that was even $1500 is would buy it in a heartbeat. have had pacojet in the past, nothing but problems for the price you’re paying. they tried to to the pacojet jr but too little too late, i am waiting out hoping someone is making a paco jet killer for commercial because i’m not spending the new price they are charging now which is 7200$. they have not adapted at all, same tech they just got a cheap touch screen which given how cheap it is for them, u can get them on a 50$ coffee maker at this point. that’s not an upgrade, they are trying to make it feel like its a new machine.

I was sold on your ideas, until 2 seconds before the video ends I see you pouring lemon to the stake 🤦

GREAT tutorial.

compare infrared broiler to deep fried

Very much enjoy your videos. In this one, would a viable alternative just be a one step of setting the oven to 5deg above target temp and waiting for the core to reach target?

This technique will not work well with certain fries, thanks for including the brand that worked.

As a cyclist. Could this technique be applied to races. Frequently apply short sharp, but moderate, bursts to improve your average power throughout the race???

let's turn that to 11, with ... meth???

Wow thanks for the actual testing all of this stuff!

Hi Chris, I loved the vid, but I have a question, why didn't you used something between 180 and 350C?, like 220 it would have a great result

If you have to ask the price of the steak, you can’t afford it!

wow. i gagged seeing you take all those cottonballs in. anyways, on a side note: dry brining the steak before hand for something like 2 hours or more also makes it taste more juicier.

You clearly never heard of my 3-minute trick for crispy fries, which is dumb because it's public domain non-clickbait, just the most obvious cheap way to make spuds crunchy. Chump.

so you rested the meat at the end of the video - LOL

Hestan nanobond is the best on earth

I need a fan in my sauna

Thank you! For validating what I've always argued about basting, but also for addressing the ripping hot thing everybody always says for some reason. There's so much garbage cooking advice on the internet. Anyone who's ever cooked anything will know that heating a pan on high and cooking meat (or anything else) on it will immediately burn it. The only reason to heat anything on high is if you're bringing water to a boil, or you have an abnormally weak range.

This is WILD, I never would have thought about searing a steak in a deep fryer. I wanna try it!

I cook steaks every freaking day of my life. Each day for more than 50 guests. I rarely overcook any. If you cannot cook a steak, Do not blame the technique, blame the cook. Easy as that.

"though the magic of buying 32 of them, i can show you why the ninja cream is better than the pacojet"