Uploaded September 2023 | Updated September 2026, 2 hours ago
**Check out my newest video -- Soufflés, lattes, hot chocolate, and more — it's all about the magic of bubbles: youtu.be/rU5u9UzZnEU
A friend recently asked me if basting works, or is it just something chefs do to play with their food? And if it does work, what’s the best technique? Today we’re going to put basting to the test to separate fact from fiction. After a bunch of testing, I might have to change my religion when it comes to basting.
NOTE: Since this wasn't made clear enough in the video: Although it takes about an extra 90 seconds to cook the unbasted steak to a temperature (105°F) where it will end up reaching 128 °F after resting, this doesn't make it slower. The extra cooking time shortens the required resting time compared to the basted steak, and so both steaks end up at ~128 °F within ~47 seconds of each other on average. This is why I argue that basting doesn't appreciably speed cooking.
PRODUCT LINKS
Combustion Predictive Thermometer: https://combustion.inc
FIND ME HERE
Combustion Inc: https://combustion.inc
Twitter: twitter.com/chefchrisyoung
Instagram: instagram.com/chrisyoungcooks
PAST WORK
ChefSteps: https://chefsteps.com
ChefSteps Joule: amzn.to/3jSxpvg
Modernist Cuisine: amzn.to/2MXB5zR
The Fat Duck: thefatduck.co.uk
TIMESTAMPS:
0:00 Intro
1:40 Faster and More Even?
4:16 Juicier?
4:30 A Surprising Result!
5:00 Flavor?
5:54 Conclusion
CREDITS
Fallow Restaurant, Cooking Restaurant Quality Steaks: youtu.be/yiQfTi4vA_4?si=5JX8CSjTvOZQuzZL
**Check out my newest video -- Soufflés, lattes, hot chocolate, and more — it's all about the magic of bubbles: youtu.be/rU5u9UzZnEU
A friend recently asked me if basting works, or is it just something chefs do to play with their food? And if it does work, what’s the best technique? Today we’re going to put basting to the test to separate fact from fiction. After a bunch of testing, I might have to change my religion when it comes to basting.
NOTE: Since this wasn't made clear enough in the video: Although it takes about an extra 90 seconds to cook the unbasted steak to a temperature (105°F) where it will end up reaching 128 °F after resting, this doesn't make it slower. The extra cooking time shortens the required resting time compared to the basted steak, and so both steaks end up at ~128 °F within ~47 seconds of each other on average. This is why I argue that basting doesn't appreciably speed cooking.
PRODUCT LINKS
Combustion Predictive Thermometer: https://combustion.inc
FIND ME HERE
Combustion Inc: https://combustion.inc
Twitter: twitter.com/chefchrisyoung
Instagram: instagram.com/chrisyoungcooks
PAST WORK
ChefSteps: https://chefsteps.com
ChefSteps Joule: amzn.to/3jSxpvg
Modernist Cuisine: amzn.to/2MXB5zR
The Fat Duck: thefatduck.co.uk
TIMESTAMPS:
0:00 Intro
1:40 Faster and More Even?
4:16 Juicier?
4:30 A Surprising Result!
5:00 Flavor?
5:54 Conclusion
CREDITS
Fallow Restaurant, Cooking Restaurant Quality Steaks: youtu.be/yiQfTi4vA_4?si=5JX8CSjTvOZQuzZL
