How much oil is "an obscene amount"?

You should have compared this to a steel nonstick pan.

Another benefit of the deep fry sear would be to season your oil with beef flavor, which will make for tastier french fries to go with the steak.

I'm one of those who always tries to take exceptional care of their teflon cookware. I never take it above 500deg, and never use metal utensils in it, or scrub it with abrasives. It has always been frustrating to watch the coating break down and start to peel after about 2 years though, and I wondered if I was doing something wrong. Thanks for explaining the different expansion rates of teflon and metal, and the inevitable failure that results from it. That explains so much.

Seriously, "Chips" ???? I think you need to get a life matey !

Does anyone know if you mix beef fat with vegetable oil (the 50/50 blend he uses at the end), does that keep it in liquid form? Otherwise I'm pretty sure it's impossible to store beef fat in liquid.

This is really great info! I have and use the predictive thermometer, and I've wondered why it's been so long to come up with something to predict resting. And I've done some tests on how much over my cooking goes. One thing I found was that it IS possible to get pretty reproducible results by using a similar cut of steak, sear first, and finishing in a moderate temp oven on a rack. I can get within one degree that way. The other part is that once a steak rest for X minutes, the temperature will peak and slowly come down. That makes it easy to serve at that temp, but not have people sit to a cold steak. Cutting quickly to stop carry over cooking also makes the steak cool much faster.

I just want a somewhat non stick surface and that’s why I love cooking with carbon steel and Hestan Titan Nanobond. Then invested in practicing the technique so I ate every morning one fried egg - different styles. I rarely have any sticking, I can even do western omelette in them. I have done French omelette but I prefer the a bot more rustical western omelette style. I used the technique showed by Uncle Scott’s Kitchen (using a tablespoon of butter) and Prudent Reviews (a drop of oil and a tiny flake of butter).

12:34 that is godlike!

I don’t understand why is there a “ chewy” option? That’s not a way to cook bacon.

awesome vid. the best ive seen so far thx

there are some basic “common sense” you should follow when you are cooking,like you see the meat is turning to yellow or vegetables starts turning soft,or inside the potatoes have no white core or you taste the salt is about all the other food you had, or sweet is like the others. Following those make you 90% succeed at a food you never did before. At least as a foreigner in another country , I did all the local foods I learn by watching KZbin to be good review by my local families . Seriously, eat something you want to make before you make will help a lot. Follow your instincts and let it flow.

So these are store bought frozen fries, not a sliced potato?

Tried this in my Miele Combi Steam oven convection roast and it turned out pretty great.

i just bought an ice cream machine w a built in compressor, so i don’t need to pre freeze anything. it’s cheaper than creami too (which is an over hyped upside down blender)

Good review. Can you do one on our place titanium Always Pan® Pro?

Ripping hot is great when you want it black and blue. For normal cooks, it's useless.

There is 1 giant thing you're not mentioning that would contribute to near zero bleed.

Pretty sure no experiment works on eye round!!!😅😊😂

Thanks, Chris! I feel like I just attended a "Master Class". You are at least as thorough as Alton Brown and have his gift of breaking down the why into bite-size pieces that don't fly over the head of your non-food scientist audience.

A very well made video that is objectively and scientifically done. If I had seen this video, I would probably not buy the HexClad set that I paid over $300. Instead, I would have bought a stainless steel set and season the pans properly.

No. Dont support smart appliances in any way. Smart apploances are automatic no buys forever.

How hard is it to understand that everything anyone will ever need is a good cast iron skillet and a stainless steel pan.

Bought a 1" thick ribeye yesterday. I used a new toaster oven/air fryer combo for steak for the first time for a reverse sear. It worked so great. I set it to broil for like 27 min and I didn't flip it. One side had some gray band but the other side had absolutely zero gray band. I guess the gray band on one side wouldn't be from broiling right? It's most likely because I didn't flip it consistently enough on the pan to finish the crust. I use pan roast because of my lifestyle but charcoal would be preferred. I love that charred taste and you certainly don't get that from deep frying.

When I first watched this video I was a little skeptical, but there was a lot of science so I wanted to see if all the effort was worth it. I just now tried following this recipe for the first time, and it’s phenomenal. I am incredibly impressed, my first time even trying with a random home brand and they’re really good fries, I can’t wait until I get good at the recipe

I actually like the variation in doneness, i dont think its a big deal

Could you do a similar video on Blue Diamond? I bought one on "accident" as a temporary thing after my higher-end non-stick had failed due to accidental mistreatment. A year later of being "the everyday egg pan" without anything too demanding, and otherwise treating it carefully like a non-stick, I've found it to hold up decently. It also seems in the "excessive marketing" category encouraging people to use metal utensils and throw it in the dishwasher.

Wait…why did you let it rest in your how to example at the end? Why not just cook to target temp and cut asap?

Wow

What's the yellow thing on the top of the kettle bbq?

If you are going to cover the fries in fat, why not just fry them in the deep fryer?

When you baste on anything non-flame you are removing the pan from the heating component when tilting and thus losing out on cooking efficiency. Re-try on a flame. Seems intuitive, no?

im just surprised some youtuber in the year 2024 actually tested it and not thousands of cooking schools and actual food scientists.

It looks like you've eaten a few fries

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.