This Makes Your Steak 30% Juicier! | TESTED

Searing doesn’t seal in the juices, or does it? I was one of those people who knew this was a myth, but then I tried an experiment that I don’t think has been done before. Things got a little bit gross, but I discovered this myth might be true (in a way) and that searing makes meat a lot juicier.
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TIMESTAMPS:
0:00 Intro
0:31 Cutaway Of Searing Steak
2:39 Maybe The Crust Holds in Some Juice?
4:22 Is This Myth Actually Busted?
7:30 Conclusion Of My Experiments

[@maymoo509]

My goodness - leaving a comment just for the cross section of the pan. Incredible commitment to the craft

[@ChrisYoungCooks]

🙏

[@raidcrhonos]

Yeah i have no idea how it was done. So good

[@YoutubeHandlesSuckBalls]

@@raidcrhonos Looks to be an 'in camera' effect, a real pan cut in half with a clear side on it, not any cheaty graphics method. You can tell from the small amounts of liquids that are sometimes caught between the pan and the clear side.

[@KinkyLettuce]

My guess is he went to grab one from when they shot for modernist cuisine. They already had tons of pots and pans cut in half

[@Joe_C.]

Yeah, I felt the same with that graphic 😎

[@sagopalm279]

the production value of your videos never ceases to amaze me

[@atommurata]

Now I want more modernist cuisine-esque cross section videos

[@ChrisYoungCooks]

Then you'll like the glass smoker I've been building for upcoming videos.

[@dannyboyNS752]

please tell me that will be a product someday!

[@josephhenriod2651]

@@ChrisYoungCooks Please make a video explaining if this cross section is CGI or real!

[@Aaaaaaaaaaaaa558]

@@josephhenriod2651it’s real! In the first 30 secs you can see the half pan over his right shoulder

[@feelinggrape]

Man this channel is a hidden gem! Awesome! So much Knowledge!

[@ChrisYoungCooks]

I appreciate that!

[@surfingonmars8979]

@@ChrisYoungCooksI agree. Just found the channel a week or so ago, and it is one of my favs - terrific, simple, concise, analytic….

[@gregreee]

I was watching this on my TV and had to hop on my phone just to leave a comment. That steak/pan cross section is hands down one of the best things I’ve ever seen in any type of entertainment media. Not even high cost productions have even done something like that ! I couldn’t tell if it was real or not at first, even if it was just graphics, it would be impressive. But the fact that it’s real AND cooking at the same time just blew my mind. And all of those close ups with the animations on it. Your channel is easily one of my favorites and I appreciate and admire all the hard work you’ve been doing to provide top of the line quality for our entertainment. The fact that this video is a month old and only has 33k views is absolutely a crime. KZbin needs to start pushing your content harder cause this sets an entirely whole new bar for creators, not just on this platform, but all platforms. Bravo 👏🏼

[@Not_Ciel]

The production value of these videos is crazy. Your videos seem professional enough to almost have a Food Network watermark in the corner, but also amateur enough that it still feels like a KZbin video. I applaud you.

[@916senna]

What a good lad, took one for the team. I would never have thought of taste causing more saliva and hence a “juicer” steak.

[@bikeny]

I was wondering why the thumbnail was blurred out. I'm just glad his mind didn't trick him into thinking those cotton balls were marshmallows.

[@bassamalbarkawi6560]

The production value of this video is insane and your knowledge is amazing. Never stop making videos, i was a bit worried for a while when your last video was like 3-4 months ago and now i see that i have 3 weeks old videos to catch up to!!

[@nsys0341]

No one will ever think about this other than you. Great experiment!! Please keep up the good work!

[@crazymk6]

Your video production is TOP notch, and the questions you’re answering are very interesting. Keep it up!

[@almostremembered]

Becoming my go-to channel along with Kenji. When I was culinary director at a huge grocery store back in 2013 my co-worker and I messed around with your books quite a bit. Thanks for the video content. The pan cross-section is mind blowing.

[@deltaunder1872]

This seems so obvious when it's laid out but I've never considered it before this video. This is what all good chefs go for, the process of consuming the food prepared and it's enjoyment. Dude, great video and outstanding production. The information and way it's delivered is why you're one of MAYBE 3-4 people I am subscribed, why I thumbs up, and why I have your notifications on. You get the views because you provide legit content and don't go for clickbait. You deserve the success because you're working hard for it. I will be a customer of the thermometer too, very soon.

[@aquaman415]

Such a great channel and informative videos!!! Thanks so much Chris!

[@luckycatdad8369]

So, I believe that the myth is that searing your steak first would seal in the juices as opposed to the reverse sear technique. Not just searing in general. Also, I believe Kenji Lopez-Alt did this experiment awhile back, testing the moisture retention on chicken breasts that were seared first or seared after cooking and found no improvement. He also tested the difference between wet vs dry brining vs no brine or marinade.

[@tdbla98]

Been watching since I saw your hexclad video. Great stuff dude. I love the effort you put into each video. You really go above and beyond to make these videos perfect

[@Braddockggb]

Damn. The effects and visuals was astounding here. Great job, you should have a lot more subscribers.

[@user040782]

This is undoubtedly the best video on the subject. Excellent work.

[@ssskids123]

Just found the channel and wanted you to know how much I’m loving it… thank you!

[@pfvento]

The research and production level is amazing!!

[@DigitalicaEG]

Really liked the content and the quality of the presentation, subscribed!

[@ralphknowsfood]

Wow...another great video. You always make the science behind cooking interesting. I'm blown away by your cut away frying pan.

[@dark13star]

Really enjoying my Combustion thermometer and your videos. Please keep it up. This one is like Modernist Cuisine in video.

[@Jonathanhsax]

Very interesting and unique experiment. Love food science channels!!

[@neilkasher]

this is insanely good content, thank you Chris!

[@beesoffury]

Would love to see a behind the scenes video of this video!

[@randomutubr222]

This is awesome. I'm a big fan of the MC books, got the series sitting on my shelf in front of me. A video series that captures some of the magic of the books is something I didn't know I needed, but I'm here for it.

[@MJ-pi6uh]

Wow. The production value here is off the charts. Very well-made video!

[@RYN988]

the production value on these is insane!

[@DoisKoh]

Sick channel man. Can't wait for it to get the recognition it deserves.

[@matthewfunk6658]

I've watched a LOT of steak videos. This one was likely the most unique. I enjoy alternative perspectives. Thanks for bringing one.

[@haimaphilhp]

Amazing approach to analyze this! Just wow!

[@xipalips]

Fantastic work as always!

[@SameGuy42]

Amazing work again, Chris! And I cackled a the gross stuff, too. 😂 [og Joule and Combustion customer here 👍🏼]

[@haines96]

This is a terrific video and I am so glad you did that unpleasant experiment...!

[@jchap2402]

Fantastic video!! Cutting a pan in half to show a cooking method was great. The saliva section was informative and I am glad you did it. I have subscribed.

[@Paelorian]

Great video. Taught me something useful, interesting, obscure, and obvious in retrospect. And that pan footage was beautiful to behold. From now on, I'll be thinking of the implications of the impact of food on our senses affecting taste and texture as food is chewed. I'd never considered how deliciousness changes the environment of the mouth, changing the taste. But of course. Now I'm eager to learn more about how our response to deliciousness is part of why things are delicious at all. An underexplored subject, worthy of a great book. Keep this up and you're going to get TV show offers. But you might be even better doing this here on KZbin. I'm sure your channel growth is rapid. One viral video could make you an A-list food KZbinr. You'll have hundreds of thousands of subscribers soon. Content of this quality, if produced regularly, will garner more than a million subscribers.

[@joefierro567]

"Magic is just science we don't understand yet." Chris, I love how you both challenge and confirm everything our grandma's taught is about cooking. Truly, appreciate what you do. Thank you!

[@satanismybrother]

Fantastic content- many thanks Chris!

[@H0SS]

Great video. This really should have 1 million plus views

[@immortalsofar7977]

This was going above and beyond what's expected for a KZbin video. Amazing!

[@PeterXian]

love your approach!

[@KonstantinZander]

INSANELY well filmed! Wow!

[@ahmetmertdogan]

Hands down one of the best cooking content in the internet!

[@motd8931]

You got my subscription with this video. Amazingly done!

[@KzHavok]

That steak cutaway view in the pan just got you a new subscriber!

[@irifhir]

Amazing content! May you get rich really soon, you certainly deserve it

[@bogdancotoara8491]

Awesome video and valuable info. Amazing

[@Freytraz]

Dude, just to add up to the chorus: awesome take with the cuted off pan and nice production overall. Better than many TV productions. Keep it up.

[@Dirtbiker-guy]

Chris doesn't just answer questions from his experience as a chef, he breaks down the science and gathers empirical data to produce tangible results and hard numbers that can't be denied. You can't argue with that.

[@michaelp9238]

Your production value is incredible

[@schwaningerr]

Thanks for this, Very interesting. Maybe not surprising after the fact, but so interesting. I love this. And that’s why I love Modernist Cuisine! Keep it coming!

[@macvirii]

Very good and informational video. Saw the tweet first so here is some engagement!

[@vdd1001]

Damn really high quality video, with actual experiments to see if it's true, and all in 8 minutes

[@comsci2491]

Amazing video Chris!

[@paint4pain]

He cut the pan!! What a mad lad! A+ for dedication to teaching, that blew me away!

[@hayden4279]

Bruh the effort put into this was amazing

[@andresrivas3475]

You really are helping the industry in an unimaginable way. Thanks ❤

[@iquintani]

That's so interesting! Great job

[@denizbircan5894]

Great Scott! We got another one, thanks for video

[@hypote]

Just found this channel and I’m pretty pumped that I did

[@benhall8172]

This is exactly the kind of quality, informed, science based content sorely needed. Also you're doing Industrial Design properly.

[@haines96]

That half cut pan footage is amazing!

[@daddaIT]

oh my g .... this video is just amazing! THANKS!

Exceptional video, my friend! Just one thing I’d like to point out: 20% to 50% is actually a 150% addition, a 30 percentage point increase. That surely is an enormous difference in juiciness!

[@uddin1659]

Bro, your videography is amazing

[@cubandarknez]

wth the production value is nuts

[@samdeir]

Nicely done!

[@Jimothy.Halpert]

You've really stepped up your YT game! Subscribers are going to follow, especially if you could land a collab video with some established cooking channels.

[@Accountank]

Thanks Chris, so if i understand you correctly - by taking moisture out of the browned edge of the steak during the searing process, your mouth needs to fill with more saliva, as part of the way we eat foods which are drier and need more 'work' to help chew up and wash down to our stomach. And then because your mouth is wetter, you'll perceive the pink bit in the middle as relatively more 'juicy' even though it's actually covered in a dry crust. Presumably if you had trimmed off the outside of the seared steak - leaving just the medium rare fleshy bit - it would have the same mouthfeel as a similarly trimmed piece of sous vide steak when compared. The extra saliva is only happening because you have a bit of dry crust to chew and swallow. The logical extension to this is that instead of searing, you could get the same effect in terms of extra 'juice' by popping a piece of dry cardboard into your mouth with the pink fleshy meat. It would save you some cooking effort. Unfortunately, while the cardboard would contribute to extra saliva, causing some 'weight gain' in the cardboard, it's not as tasty as seared steak crust. I suppose this is why people sear their sousvide steaks after cooking, rather than simply serving them with a pile of shredded toilet roll tubes.

[@paclin9951]

Top tier production value and a very fresh approach to this topic. But why not mention the reverse sear?

[@ruenjou]

Too many cooking channels and this one is not. The mouth watering experiment is an eye opener.

[@Kycirion]

Bless your sacrificing heart. I litteraly gagged at my desk when you mentioned chewing on cottonballs...

[@sheilam4964]

Brilliant theory, proven very effectively and efficiently. BTW I didn't find the idea gross and the editing was very 'tastefully' done. 😊

[@AJBTemplar]

Very interesting perspective. Thanks.

[@CoolJay77]

This is great information. And top notch video! I had first heard of the concept of saliva playing a huge part from Meathead. But this video proves it. No wonder a sizzling fajita platter has an added effect over one that does not sizzle.

[@adl9705]

remember us when you hit a million!! great video

[@ChrisYoungCooks]

Wouldn't have it any other way. Glad you enjoyed this video.

[@robbiemidgley716]

This is an excellently produced video

[@citizenc204]

This was the best thing I've seen in a long time

[@RebuttalRecords]

I love the science behind your videos.

[@soycienciaycocina]

Excellent video and good experiments for science in the kitchen. Theoretically, seared meat, having a drier surface, will cause us to eliminate more saliva during chewing, since it is essential to be able to better dissolve the components and feel the flavor better. It's the same thing that happens when you chew on a crunchy cookie versus a softer cookie. But that is the good thing about science, that we are always thinking critically. Greetings! 👍🧪

[@ionnicov]

These videos deserve millions of views.

[@surfingonmars8979]

Just discovered this channel. My fav already. HIDDEN GEM!!!!!

[@santijmm]

That cross-section of the pan with the stake was absolute fire. That alone was worth a subscription.

[@jamesm.5125]

I'm more impressed by the gear used transparent pots and cutaway pans than the actual information covered.

[@gezkovich]

Very interesting video. There are a number of studies that measure salivary flow rates for different flavors. It would have been interesting to add seasoned steaks to the mix. Also since chewing plays a part in saliva production I’d be curious to see if a tough cut of beef produces more moisture then a tender cut.

[@AA-yq7qu]

great production value

[@forgotmypassword2804]

Very nice production

[@gretchman]

Well THOSE were some cool visuals... god I love your stuff.

[@akesq01]

Amazing! You're the best!

[@smoath]

You took one for the team, thank you!

[@andrewmacanada]

Great research

[@LtColVenom]

That's an astoudingly astute investigation about steak cooking. It makes the whole concept of scientific enterprise worthwhile to the epicurious.

[@funwithcars3154]

Hey Chris, great job as always! I do have a question though….. Would there be a difference in actual juiciness between hard sear method and the constantly flipping method of cooking the steak?

[@GroendalGangsta]

Science on the highest level. This was really enlightening. Thanks.

[@anarchodandyist]

The cross section……uhm….section of that video was great. Visually stunning. The content busts a myth long held. Chris it is great you can bring your knowledge and experience to everyone in a really accessible and fun way. 👍

[@roygaisser9230]

I knew that searing, sealing in the juice HAD to be a myth. But I ALSO knew that a well seared steak SEEMED more tasty and juicy. I've never been able to reconcile these "facts". Now I CAN!!! Thank you, young man for an EXCELLENT and informative video. If I can make a steak even a TINY bit better, it's worth the effort. Thanks again.

[@vincentchow6448]

Incredible insight, thanks

[@Lockke_]

What do you use to make a video of this quality? Great stuff. Really. Would love to learn or be pointed in the right direction.

[@brcha]

Says can't be objectively measured while objectively measuring it. I like this channel :)

[@iTzDritte]

Of anyone producing food videos on KZbin, you have the greatest combination of production values and dedication to conducting actual science.