Why Your Turkey Isnt Golden Brown? Chris Young 2023-11-16 | Food stylists use a trick to make their roast turkeys look like Norman Rockwell painted them. I’ll show you how to glam up your turkey, by painting it with bourbon, bitters, and a little-known ingredient for a perfect looking, delicious and juicy roast turkey. Recipe for Perfect Poultry Potion:80g Bourbon Whisky20g Bitters10g Kitchen Boquet Browning & Seasoning Sauce2g Liquid soy lecithinPRODUCT LINKSCombustion Predictive Thermometer: https://combustion.incFee Brother’s Cranberry Bitters: amzn.to/46gxNdmKitchen Bouquet Browning & Seasoning Sauce: amzn.to/47wNJczNOW brand liquid soy lecithin: amzn.to/3T1aC43Acaia scale: acaia.co/collections/coffee-scales/products/pearl?variant=42295495327972FIND ME HERECombustion Inc: https://combustion.incTwitter: twitter.com/chefchrisyoungInstagram: instagram.com/chrisyoungcooksTikTok: tiktok.com/@chefchrisyoungPAST WORKChefSteps: https://chefsteps.comChefSteps Joule: amzn.to/3jSxpvgModernist Cuisine: amzn.to/2MXB5zRThe Fat Duck: thefatduck.co.ukCREDITChefSteps Turkey Elixir: chefsteps.com/activities/elixir-three-thanksgiving-turkey
Turkey Looks like a Norman Rockwell Painting! Chris Young 2024-11-24 | Food stylists use a trick to make their roast turkeys look like a Norman Rockwell painting. I’ll show you how to glow up your turkey, by painting it with bourbon, bitters, and a secret ingredient for a photo-ready, delicious and juicy roast turkey. I adapted the recipe from the work of Nicholas Gavin @chefstepsINGREDIENTS:80g Bourbon Whisky20g Bitters10g Kitchen Bouquet Browning & Seasoning Sauce2g Liquid soy lecithinTo ensure it's cooked to perfection, I’ll also be using a Combustion predictive thermometer that combines precise measurements with an advanced physics engine to provide an accurate countdown to "done.”I own Combustion.Inc and know the thermometer is perfect for this. You can use other meat thermometers or probes intermittently to check how the turkey is cooking. If you have no additional equipment don’t worry! Cook low and slow until the turkey is done. 4-5 hours minimum at 200°F | 93°C for a 12lbs bird.
Cook the BEST Steak 4X Faster! Chris Young 2024-11-08 | NEW: 2nd Generation Combustion Predictive Thermometer 8 Sensors • 900 °F • WiFi Check it out at https://combustion.incTired of waiting hours for your sous vide steak to finish cooking? This video will show you how to cook any tender cut of meat and seafood up to 4X faster with sous vide—without sacrificing quality!
SOUS SPEED: Sous Vide But 4X Faster Chris Young 2024-11-08 | NEW: 2nd Generation Combustion Predictive Thermometer 8 Sensors • 900 °F • WiFi Check it out at https://combustion.incTired of waiting hours for your sous vide steak to finish cooking? This video will show you how to cook any tender cut of meat and seafood up to 4X faster with sous vide—without sacrificing quality! I'll break down the physics of traditional sous vide cooking, explain why it's so slow, and demonstrate a game-changing method to speed it up dramatically to turn a 2-hour cook into a 30-minute weeknight win. You can also use this technique if you're a chef to make sous vide more practical in a fast-paced restaurant kitchen. Call it sous vide 2.0—or sous speed—It's the perfect technique for anyone who loves sous vide but hates the wait.FOLLOW ME HERE Combustion Inc: https://combustion.inc Twitter: twitter.com/chefchrisyoung Instagram: instagram.com/chrisyoungcooksTikTok: tiktok.com/@chefchrisyoung Reddit: reddit.com/r/combustion_incPAST WORK ChefSteps: https://chefsteps.com ChefSteps Joule: amzn.to/3jSxpvg Modernist Cuisine: amzn.to/2MXB5zR The Fat Duck: thefatduck.co.uk INQUIRIES hello@combustion.inc
James Hoffmann Tries Impossible Hot & Cold Coffee Chris Young 2024-09-21 | A cup of coffee that’s both hot and cold in the same sip?! It’s magical. But where did it come from? How is it possible? How do you make it? And can my cup of hot & cold coffee surprise & delight the ultimate coffee critic, James Hoffmann?
James Hoffmann vs My Impossible Hot & Cold Coffee Chris Young 2024-09-21 | A cup of coffee that’s both hot and cold in the same sip?! It’s magical. But where did it come from? How is it possible? How do you make it? And can my cup of hot & cold coffee surprise & delight the ultimate coffee critic, James Hoffmann? I’m absolutely terrified to find out. Along the way we'll touch on the physics of thixotropic fluid gels, some molecular gastronomy history, and my first three-starred recipe as a young chef at The Fat Duck. All in this video.PRODUCT LINKS Combustion Predictive Thermometer: https://combustion.incGiant Grill Gauge: http://combustion.inc/pages/giant-grill-gaugeLow-Acyl Gellan Gum F: amzn.to/3TCKBXUCometeer Coffee: cometeer.comFOLLOW ME HERE Combustion Inc: https://combustion.inc Twitter: twitter.com/chefchrisyoung Instagram: instagram.com/chrisyoungcooksTikTok: tiktok.com/@chefchrisyoung Reddit: reddit.com/r/combustion_incPAST WORK ChefSteps: https://chefsteps.com ChefSteps Joule: amzn.to/3jSxpvg Modernist Cuisine: amzn.to/2MXB5zR The Fat Duck: thefatduck.co.uk INQUIRIES hello@combustion.incTHANKS TOJames Hoffmann youtube.com/@jameshoffmannHOT & COLD COFFEE RECIPEFor the cold coffee fluid gel700 g low-mineral content water0.7 g low-acyl gellan gum (Gellan gum F)100 g (4 capsules Cometeer coffee)For the hot coffee fluid gelFor the cold coffee fluid gel700 g low-mineral content water1.0 g low-acyl gellan gum (Gellan gum F)100 g (4 capsules Cometeer coffee)Step 1: Disperse the gellan gum into cold waterStep 2: Heat the solution to a boilStep 3: Allow the solution to cool (stir continuously if possible)Step 4: Thaw the Cometeer coffee and add to the cooling solution once it's below 150°F / 65°CStep 5: Cool solution until ice coldStep 6: Pass gel through a fine sieve if it's not completely fluidStep 7: Repeat for the second coffee fluid gelTo Make A DividerFill coffee cup with a 1% (by weight of water) gellan gum solution and allow it to fully set. Demold the gel, cut down to the middle section, trace the outline onto a piece of thin cardboard and cut out the divider. Wrap the divider in tape and trim the edges. Test the dividers fit in the cup by making sure liquid will not leak from one side to the other. Adjust as necessary.To ServeKeep the cold coffee fluid gel in an ice bath, and heat the hot coffee fluid gel to 150°F / 65°C. Pour the hot fluid gel onto one side of a divided cup, and pour the cold fluid gel on to the other side. Remove the divider and enjoy.
Cook Your Turkey From Frozen (Trust Me) Chris Young 2024-08-21 | Forgot to thaw? No problem! Cook from frozen tonight 🧊🥩We've all been there: It's 6 PM, you're starving, and that chicken you meant to thaw is still a block of ice. Takeout seems like the only option, right? Ready to score a weeknight win from your freezer? Then watch this video! Cooking from frozen isn't just possible – it's often better: It's faster, juicier, and safer. And it works for everything from steak to entire frozen turkeys! Say goodbye to the last-minute dinner panic and hello to delicious meals, straight from your freezer.PRODUCT LINKS Combustion Predictive Thermometer: https://combustion.incDrill bit I used: amzn.to/3YSuCIMKuhn Rikon pressure braiser (one of my favorite tools): amzn.to/3Mf6h8BFOLLOW ME HERE Combustion Inc: https://combustion.inc X | Twitter: twitter.com/chefchrisyoung Instagram: instagram.com/chrisyoungcooksTikTok: tiktok.com/@chefchrisyoung Reddit: reddit.com/r/combustion_incPAST WORK ChefSteps: https://chefsteps.com ChefSteps Joule: amzn.to/3jSxpvg Modernist Cuisine: amzn.to/2MXB5zR The Fat Duck: thefatduck.co.uk INQUIRIES hello@combustion.incRECIPES**GRANDMA’S FROZEN BEEF POT ROAST**4 to 6 lbs (1.8 kg to 2.7 kg) beef chuck roast1 quarts / 1 liters beef stock2 medium sweet onions (18 oz / 500 g)8 medium waxy potatoes like Yukon Gold (28 oz / 800 g)6 carrots (18 oz / 500 g)4 celery stalks (11 oz / 300 g)1 bunch of parsleyA1 Steaks sauce (2 oz / 60 g)Ranch dressing powder (2 oz / 60 g)Oil for frying, as neededBrown the beef on all sides in the oil, then remove the beef and drain off the oil.While the beef browns, chop the onions into large pieces by quartering the onion, and then cutting each quarter into thirds.Add the onions and begin to sweat them. Then add the ranch dressing powder and A1 Steak Sauce and stir to coat the onions. Then add the back the seared beef, and fill the pressure cooker with beef stock so that the liquid covers the beef about a quarter of the way up. Bring to full pressure and pressure cook for 90 minutes (if using an Instapot, increase this time to 120 minutes). While the meat pressure cooks, prepare the potatoes and carrots by cutting them into equally sized pieces about 1 inch / 2.5cm in size. Cut the celery into 0.5 in / 1 cm pieces. And finely chop the parsley.When the meat has cooked, cool and open the pressure cooker. Remove the beef and check that it readily pulls apart. If not, return it to the pressure cooker and cook for another 30 minutes. Once the beef is flaky tender, separate the chuck roast into individual muscles and clean away the gristle and connective tissue.Check the seasoning of the braising liquid in the pressure cooker and add salt, pepper, or more steak sauce to taste. Then return the cleaned meat to the pressure cooker with the potatoes and carrots and cook at full pressure for 10 minutes (15 minutes in an Instapot), then cool and check that the vegetables are fork tender.Add the diced celery and cover the pressure cooker with the lid for 2 to 5 minutes and let the residual heat soften the crunch of the celery. Finish by garnishing with plenty of chopped parsley. **WEEKNIGHT WIN FROZEN PORK CHOPS**1 to 1.25 inch / 2.5 to 4 cm thick frozen pork chopsMayonnaise, as neededSalt and pepper, as neededBrush the frozen pork chops with mayo and then generously season with salt and pepper. Place on a rack over a baking sheet and then broil at full power for ~15 to 20 minutes. Rotating as necessary for even browning. Reduce oven temperature to 175 °F / 80 °C and cook pork chops to ~130 °F / 54 °C and then remove and let rest until core temperature reaches 145 °F to 150 °F for a juicy and pink doneness. **SPROUT SLAW**8 to 10 large Brussels sprouts (200 g)4 Tbsp whole grain mustard (60 g)4 Tbsp apple cider vinegar (60 g)3 Tbsp olive oil (40 g)1 Tbsp sugar (10 g)¾ tsp salt (4 g)1 tsp caraway seed (3 g)Shave the Brussels sprouts thinly with a mandoline. Then dress with the other ingredients, tossing thoroughly to incorporate. Allow at least 15 minutes for oil to wilt and soften the shaved sprouts.**TART APPLE PUREE**4 Granny Smith apples (600g after peeling and coring)¼ c water (100 g)2 Tbsp butter (35 g)½ tsp salt (3 g)1 Tbsp apple cider vinegar (15 g)Peel and core the apples, then thinly slice. Cook the slices in water, butter, and salt until very soft. Puree in a blender and then blend in the apple cider vinegar to taste. It should be tart to cut the richness of the meat.**TURKEY SKIN ELIXIR**See my earlier YouTube video: youtu.be/lGlZqdoSswk
Why 10 Million Bacteria Want This Video Banned? Chris Young 2024-07-26 | Bacteria are in panic mode. Why? Because I'm about to expose their biggest secret: You don't need to cook meats until they're dry and devoid of meaning. In this video you'll learn the truth about oversimplified food safety rules. How to cook delicious, delicious AND safe chicken (and just about anything else). After this video you'll never overcook meat again, just to be sure. Watch this video, or the bacteria win!PRODUCT LINKS Combustion Predictive Thermometer: https://combustion.incFOLLOW ME HERE Combustion Inc: https://combustion.inc Twitter: twitter.com/chefchrisyoung Instagram: instagram.com/chrisyoungcooksTikTok: tiktok.com/@chefchrisyoung Reddit: reddit.com/r/combustion_incPAST WORK ChefSteps: https://chefsteps.com ChefSteps Joule: amzn.to/3jSxpvg Modernist Cuisine: amzn.to/2MXB5zR The Fat Duck: thefatduck.co.uk INQUIRIES hello@combustion.incSpecial thanks to Taichi Kitamura, chef/owner of Seatte's Sushi Kappo Tamura: sushikappotamura.comUSDA-FSIS Cooking Guideline for Meat and Poultry: fsis.usda.gov/sites/default/files/media_file/2021-12/Appendix-A.pdfFDA 2022 Food Code: fda.gov/media/164194/download?attachment
Reverse Searing: The Temperature Youre Missing Chris Young 2024-05-24 | A lot of folks say you should reverse-sear a steak in an oven or grill set to around 225 °F to 250 °F. But what if I told you that the temperature your grill gauge is measuring is a lie and that there are three hidden steps in reverse-searing that almost no one notices? Sounds like b.s., right? This video explains.PRODUCT LINKS Combustion Predictive Thermometer: https://combustion.incFOLLOW ME HERE Combustion Inc: https://combustion.inc Twitter: twitter.com/chefchrisyoung Instagram: instagram.com/chrisyoungcooksTikTok: tiktok.com/@chefchrisyoung Reddit: reddit.com/r/combustion_incPAST WORK ChefSteps: https://chefsteps.com ChefSteps Joule: amzn.to/3jSxpvg Modernist Cuisine: amzn.to/2MXB5zR The Fat Duck: thefatduck.co.uk INQUIRIES hello@combustion.inc
Proof Resting Doesnt Keep Meat Juicy Chris Young 2024-04-05 | Everyone knows you have to rest your steaks. I used to believe that, too. That’s the thing about science: it doesn’t matter what you believe, if you experiment diligently and follow the data, the truth will come out. Watch this video and you'll also learn how to manage carryover proactively. You’ll never have to suffer through another sad, overcooked steak for fear of losing the juices.PRODUCT LINKS Combustion Predictive Thermometer: https://combustion.incBreville Control Freak Home: chefsteps.com/control-freak-homeMORE DEBUNKINGamazingribs.com/more-technique-and-science/more-cooking-science/science-of-resting-meatFOLLOW ME HERE Combustion Inc: https://combustion.inc Twitter: twitter.com/chefchrisyoung Instagram: instagram.com/chrisyoungcooksTikTok: tiktok.com/@chefchrisyoung PAST WORK ChefSteps: https://chefsteps.com ChefSteps Joule: amzn.to/3jSxpvg Modernist Cuisine: amzn.to/2MXB5zR The Fat Duck: thefatduck.co.uk INQUIRIES hello@combustion.inc
WORLDS BEST AIR FRIES (Weird Trick, But It Works!) Chris Young 2024-02-17 | Watch until the end to see recipes for different cuts of frozen fries, along with my recommended brands. If you want air fries that you'd swear came out of a deep fryer, then this recipe will give you that. In 22 minutes and 30 seconds. It works by simplifying some French fry cooking technique pioneered by the three-Michelin starred chef Heston Blumenthal and his widely-copied Triple Cooked Chips. It uses frozen fries instead of fresh cut potatoes, because they're often better. PRODUCT LINKS Combustion Predictive Thermometer: https://combustion.inc FOLLOW ME HERE Combustion Inc: https://combustion.inc Twitter: twitter.com/chefchrisyoung Instagram: instagram.com/chrisyoungcooksTikTok: tiktok.com/@chefchrisyoung PAST WORK ChefSteps: https://chefsteps.com ChefSteps Joule: amzn.to/3jSxpvg Modernist Cuisine: amzn.to/2MXB5zR The Fat Duck: thefatduck.co.uk INQUIRIES hello@combustion.inc
Freezing Makes The Perfect Beef Wellington Foolproof & Easy Chris Young 2023-12-14 | Ice is the ultimate insulator, and makes baking the perfect beef Wellington easy and foolproof.PRODUCT LINKSCombustion Predictive Thermometer: https://combustion.incPastry Lattice Cutter: amzn.to/3Tp6j2CStainless Offset Spatula: amzn.to/3GEZvGoWaygu Beef Tallow: amzn.to/3NlKugfRECIPECenter-cut beef tenderloin, ~900gPuff pastry sheets, two ~400g sheetsCremeni mushrooms, ~600gShallots, ~200gLardo, ~32 thin-slicesDijon mustard, ~25gWhole egg, 1Thyme, ~8 to 10 sprigsOregano, ~4 to 5 sprigsRosemary, ~4 sprigsMaderia, ~100gSalt, as neededBlack pepper, as neededBeef tallow, as need for frying (optional)Canola oil, as needed for fryingAll purpose flour, as neededNon-stick parchment paperPlastic wrapSteps1. PREPARE THE BEEF by trimming and season with 1% of its weight in salt. Wrap the meat and salt tightly in plastic wrap, package for sous vide, cook at 130°F (55°C) for 3 hours, and then refrigerate until cold. Shallow-fry in an oil at 400°F (205°C) for 60 to 90 seconds to develop a medium-brown crust. Blot off excess oil, then chill and keep refrigerated until needed. 2. PREPARE THE DUXELLES by finely chop the shallots and mushrooms. Cook the mushroom and shallots together over medium-low heat. Season with salt and pepper to taste. Add sprigs of thyme and oregano and cook until the mixture looks dry. Deglaze with Maderia and continue cooking until mixture is dry.3. PREPARE THE CURED-MEAT WRAPPER by laying out the slices of lardo (or prosciutto) on nonstick parchment. Work left to right and then bottom to top, and overlap each slice so they'll hold together as a solid sheet.4. SPREAD THE DUXELLES LAYER over the cured meat sheet using an offset spatula to make an even layer about 0.25in / 6mm thick. Leave about an inch of the cured meat uncovered at the top of the sheet so that it can close the wrapping.5. WRAP THE BEEF using a long sheet of plastic wrap.Use two overlapping sheets of plastic wrap for enough width if necessary. Coat the beef tenderloin with a thin layer of mustard, and then place it onto the duxelles about one-third of the way up. Use the plastic wrap to roll things up. As you do, peel back some of the parchment paper so that the other end of the cured meat will overlap onto itself and seal the roll closed. Use the plastic to wrap tighten the roll, and refrigerate while preparing the puff pastry.6. WRAP IN SHEET OF PUFF PASTRY a few inches wider than the meat roll, and long enough to wrap around the meat roll. Brush the sheet with egg wash, then wrap the pastry tightly around the meat roll. Pinch the ends closed and trim as necessary. Egg wash the surface and cover with the puff pastry lattice (optional). Make a hole for a wireless thermometer (optional) and wiggle the probe to make the hole a bit oversized (it will shrink during freezing! Wrap in plastic wrap and freeze until ready to cook and serve.7. BAKE THE WELLINGTON's CRUST in a convection oven preheated to 450°F (230°C). Unwrap the Wellington, let the pastry thaw for a few minutes and then brush with egg wash. Add rosemary sprigs to the lattice windows if you want. REINSERT the Predictive Thermometer into the hole and then bake until the crust is dark golden brown and the surface sensor just beneath the crust has reached 190 °F (88°C), which means the crust has cooked through. This takes about 40 minutes. Note, rotate the Wellington as needed for even browning and reduce the oven temperature to 350°F (175°C) if the crust is starting to look too dark too quickly. 8 FINISH HEATING THE BEEF once the crust is fully baked. Crack the oven door and reduce the oven temperature to below 200°F (93°C), and ideally close to 150 °F (65 °C). Let the meat continue to heat through until the core is at least 105 °F (40 °C), which will take another 40 minutes. Use advanced mode on the Predictive Thermometer to see the temperatures from all 8 sensors to get a sense of the different temps inside the Wellington. Don't let the surface of the meat exceed 120°F (49°C) during this step, as it will continue to heat to about 130°F (55°C) while the Beef Wellington rests before slicing.8. SLICE AND SERVE the Beef Wellington!FIND ME HERECombustion Inc: https://combustion.incTwitter: twitter.com/chefchrisyoungInstagram: instagram.com/chrisyoungcooksTikTok: tiktok.com/@chefchrisyoungPAST WORKChefSteps: https://chefsteps.comChefSteps Joule: amzn.to/3jSxpvgModernist Cuisine: amzn.to/2MXB5zRThe Fat Duck: thefatduck.co.uk
Why Ripping Hot Is Too Hot? | TESTED Chris Young 2023-11-09 | Flames! Danger! Math! Meat! This video has it all. I put searing to the test and go deep into how it really works. Along the way I'll show you several ways (from the simple to the extreme) to get a great sear on your perfect steak for a good looking and flavorful crust, with minimal overcooking from edge-to-edge.PRODUCT LINKSCombustion Predictive Thermometer: https://combustion.incFIND ME HERECombustion Inc: https://combustion.incTwitter: twitter.com/chefchrisyoungInstagram: instagram.com/chrisyoungcooksTikTok: tiktok.com/@chefchrisyoungPAST WORKChefSteps: https://chefsteps.comChefSteps Joule: amzn.to/3jSxpvgModernist Cuisine: amzn.to/2MXB5zRThe Fat Duck: thefatduck.co.ukTIMESTAMPS:0:00 Intro to Searing Science2:27 How Hot Is Searing Hot?5:32 Divide and Conquer with Sous Vide and Reverse Searing8:47 Turning the Sear to 11 with a Blow Torch10:23 The Perfect Sear with a Deep Fryer
Does Basting Work? | TESTED Chris Young 2023-09-28 | 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 LINKSCombustion Predictive Thermometer: https://combustion.incFIND ME HERECombustion Inc: https://combustion.incTwitter: twitter.com/chefchrisyoungInstagram: instagram.com/chrisyoungcooksPAST WORKChefSteps: https://chefsteps.comChefSteps Joule: amzn.to/3jSxpvgModernist Cuisine: amzn.to/2MXB5zRThe Fat Duck: thefatduck.co.ukTIMESTAMPS:0:00 Intro1:40 Faster and More Even?4:16 Juicier?4:30 A Surprising Result!5:00 Flavor?5:54 ConclusionCREDITSFallow Restaurant, Cooking Restaurant Quality Steaks: youtu.be/yiQfTi4vA_4?si=5JX8CSjTvOZQuzZL
Make a Slurpee (no special equipment required) Chris Young 2023-08-18 | What’s the story behind the Slurpee? And, more important, is it possible to make your own without an industrial frozen carbonated beverage machine? In this video, I uncover a long-forgotten and expired patent that describes a recipe and method for turning ordinary soda into a Slurpee without any special equipment.RECIPE500mL Coca Cola or similar soda (ice cold) 28g Sugar1.5g Low-methoxyl pectin: amzn.to/3ODUwth0.4g Guar gum: amzn.to/3qylOJw1.0g Yucca extract: amzn.to/3OYE6g91. Weigh and combine pectin, guar gum, yucca extract, and sugar. Blend these powders thoroughly, and then add to an empty and dry soda bottle.2. Pour 100g of ice cold CocaCola into the bottle with the gums and sugar, cap the bottle, and then shake aggressively to disperse the sugar and gums. Refrigerate for 1 hour to allow the gums to rehydrate.3. Pour out 150g of the remaining CocaCola, then slowly pour in the hydrated gum syrup from step 2 into the bottle. Try to have the gum syrup just flow across the surface of the soda without mixing to avoid the soda foaming up and making a mess.4. Cap the bottle, shake it vigorously to mix the gum syrup into the remaining soda. You will feel the bottle re-pressurize. Carefully crack open the bottle slightly to allow CO2 to force all of the air out of the “headspace” above the liquid. Tighten the cap firmly as soon as soda starts to leak out.5. Freeze for approximately 4 hours, shaking the bottle after the first hour to break up the ice. Shaking the bottle as it freezes from time to time will result in a finer texture of ice. When the bottle feels slushy like it’s filled with heavy wet sand, crack the bottle open to let the DIY slurpee foam up and enjoy.NOTE: You can use other carbonated sodas, but may need to increase or decrease the amount of additional sugar to achieve a 16 to 18 °Brix sugar concentration in the final recipe.PRODUCT LINKSCombustion Predictive Thermometer: https://combustion.incAcaia scale: acaia.co/collections/coffee-scales/products/pearl?variant=42295495327972Alternative scale: amzn.to/3R7xzSbRefractometer: amzn.to/3QKX0ZlFIND ME HERECombustion Inc: https://combustion.incTwitter: twitter.com/chefchrisyoungInstagram: instagram.com/chrisyoungcooksPAST WORKChefSteps: https://chefsteps.comChefSteps Joule: amzn.to/3jSxpvgModernist Cuisine: amzn.to/2MXB5zRThe Fat Duck: thefatduck.co.ukTIMESTAMPS:0:00 Intro2:15 History of the Slurpee4:15 The frozen carbonated beverage machine (FCB)5:31 Why does the DIY Slurpee need more sugar?8:31 Adding plenty of fizzy bubbles8:58 The (expired) patented idea behind the DIY Slurpee10:10 Making a DIY Slurpee start to finishCREDITSQuillaja saponaria in bloom image by Amber Kerr
Why You Should Temper Steaks | TESTED Chris Young 2023-04-15 | Is the chefs' adage that you should always temper meat before cooking it a myth? As an evidence-based cook, I put this theory to the test and explain why it works, when you can skip it, and share an easy trick to speed tempering when you’re short on time.FIND ME HERECombustion Inc: https://combustion.incTwitter: twitter.com/chefchrisyoungInstagram: instagram.com/chrisyoungcooksPAST WORKChefSteps: https://chefsteps.comChefSteps Joule: amzn.to/3jSxpvgModernist Cuisine: amzn.to/2MXB5zRThe Fat Duck: thefatduck.co.ukTIMESTAMPS:0:00 Intro1:54 Side-by-side experiment3:17 Why does tempering work?4:42 How long do you need to temper?5:48 Trick to speed tempering
This Makes Your Steak 30% Juicier! | TESTED Chris Young 2023-03-28 | 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.FIND ME HERECombustion Inc: https://combustion.incTwitter: twitter.com/chefchrisyoungInstagram: instagram.com/chrisyoungcooksPAST WORKChefSteps: https://chefsteps.comChefSteps Joule: amzn.to/3jSxpvgModernist Cuisine: amzn.to/2MXB5zRThe Fat Duck: thefatduck.co.ukTIMESTAMPS:0:00 Intro0:31 Cutaway Of Searing Steak2:39 Maybe The Crust Holds in Some Juice?4:22 Is This Myth Actually Busted?7:30 Conclusion Of My Experiments
Smart or Not? | Breville vs Ninja vs June Ovens REVIEWED (Ep#4) Chris Young 2023-03-04 | Ep #1 Breville Joule Oven REVIEW: youtu.be/WKCB1VBypWsEp #2 June Oven REVIEW: youtu.be/QmmItIofzfIEp #3 Ninja Foodie XL REVIEW: youtu.be/SWJN1dZIbDkFIND ME HERECombustion Inc: https://combustion.incTwitter: twitter.com/chefchrisyoungInstagram: instagram.com/chrisyoungcooksPAST WORKChefSteps: https://chefsteps.comChefSteps Joule: amzn.to/3jSxpvgModernist Cuisine: amzn.to/2MXB5zRThe Fat Duck: thefatduck.co.ukTIMESTAMPS:0:00 Intro1:46 Size Comparison2:55 Preheating & Temp Accuracy4:38 Max Temp Performance5:50 Convection Power8:18 Cooking Modes for Cooking Jobs10:19 What Makes Them Smart?12:05 Value of Internet Connectivity13:46 Which One Should You Buy?
Your Oven Is A Liar! Chris Young 2023-03-03 | Watch the full episode here: youtu.be/SWJN1dZIbDkFIND ME HERECombustion Inc: https://combustion.incTwitter: twitter.com/chefchrisyoungInstagram: https://www.instagram.com/chrisyoungc...
The Best Countertop Air Fryer? | Ninja Foodie XL Smart Oven REVIEW (Ep#3) Chris Young 2023-03-03 | Ep #1 Breville Joule Oven Air Fryer Pro: youtu.be/WKCB1VBypWsEp #2 June Oven: youtu.be/QmmItIofzfIEp #4 (finale): Smart Oven Showdownyoutu.be/SYrv3iQx0RgFIND ME HERECombustion Inc: https://combustion.incTwitter: twitter.com/chefchrisyoungInstagram: instagram.com/chrisyoungcooksPAST WORKChefSteps: https://chefsteps.comChefSteps Joule: amzn.to/3jSxpvgModernist Cuisine: amzn.to/2MXB5zRThe Fat Duck: thefatduck.co.ukTIMESTAMPS:0:00 Intro1:12 Dimensions and overview2:44 Unique convection fan3:44 Science of convection cooking4:33 What's happening in you oven?6:41 Pros and cons of this convection fan8:07 What makes this oven smart?9:27 Cost-Cutting for $10:38 Conclusion
Bacon Vision! June Oven Review Teaser Chris Young 2023-03-03 | Watch the full youtube video here: youtu.be/QmmItIofzfI@ChrisYoungCooks#Breville #joule #Juneoven#NinjaOven#shorts #youtubeshorts
An Oven That Cooks With A Camera | June Smart Oven REVIEW (Ep#2) Chris Young 2023-03-02 | Ep #1 Breville Joule Oven Air Fryer Pro: youtu.be/WKCB1VBypWsEp #3 Ninja Foodie 10-in-1 Smart Oven XL: youtu.be/SWJN1dZIbDkEp #4 (finale): Smart Oven Showdownyoutu.be/SYrv3iQx0RgFIND ME HERECombustion Inc: https://combustion.incTwitter: twitter.com/chefchrisyoungInstagram: instagram.com/chrisyoungcooksPAST WORKChefSteps: https://chefsteps.comChefSteps Joule: amzn.to/3jSxpvgModernist Cuisine: amzn.to/2MXB5zRThe Fat Duck: thefatduck.co.ukTIMESTAMPS:0:00 Intro1:02 Dimensions and overview2:40 The cons of the touchscreen3:22 The pros of connectivity3:54 What makes an oven truly smart?4:32 Cooking with a camera4:52 About the app5:24 Cooking with a thermometer7:38 What do I think of this oven? (Conclusion)
Ultimate Smart Oven Showdown Teaser Chris Young 2023-03-02 | Watch the full youtube video here: youtu.be/WKCB1VBypWs@ChrisYoungCooks#shorts #youtubeshorts
Is This Oven Flying Blind? | Breville Joule Oven Air Fryer Pro REVIEW (Ep#1) Chris Young 2023-03-01 | Ep #2 June Smart Oven: youtu.be/QmmItIofzfIEp #3 Ninja Foodie 10-in-1 Smart Oven XL: youtu.be/SWJN1dZIbDkEp #4 (finale): Smart Oven Showdownyoutu.be/SYrv3iQx0RgFIND ME HERECombustion Inc: https://combustion.incTwitter: twitter.com/chefchrisyoungInstagram: instagram.com/chrisyoungcooksPAST WORKChefSteps: https://chefsteps.comChefSteps Joule: amzn.to/3jSxpvgModernist Cuisine: amzn.to/2MXB5zRThe Fat Duck: thefatduck.co.ukTIMESTAMPS:0:00 Intro1:07 About me2:35 Why I think smart appliances have value?3:00 Dimensions4:00 Element iQ6:21 The Joule mobile app and Autopilot10:42 What do we mean by smart? (Conclusion)
Is HexClad Cookware a Scam? Chris Young 2022-11-22 | Is HexClad cookware really as durable and nonstick as the marketing claims? Does it really last a lifetime? Will you love it and should you buy it? This video tries to sort the truth from the marketing.Learn more about the Predictive Thermometerhttps://combustion.incNow shipping!CHAPTERS0:00 Intro0:45 Who is Chris Young and why listen to him?2:09 Unboxing HexClad cookware3:27 How does Teflon work?5:20 How does HexClad cookware work?7:22 Is HexClad good or is it just good marketing?7:47 Testing non-stick with water8:33 Sunny side up egg test10:07 Jacques Pépin omelet test12:47 Where HexClad performs and where it doesn’t13:11 Why does Teflon always start to stick?14:50 About that lifetime warranty16:04 Who should buy these pans?LINKSPredictive Thermometer: https://combustion.incAdam Regusea’s video on Teflon safety: youtu.be/5FNNKhVoUu8PAST WORKChefSteps: https://chefsteps.comChefSteps Joule: amzn.to/3jSxpvgModernist Cuisine: amzn.to/2MXB5zRThe Fat Duck: thefatduck.co.ukFIND ME HERETwitter: twitter.com/chefchrisyoungInstagram: instagram.com/chrisyoungcooks
Reverse Sear vs Sous Vide? | TESTED Chris Young 2022-07-22 | Now shipping!Learn more about the Predictive Thermometerhttps://combustion.incCHAPTERS0:00 Intro, Dividing and Conquering0:54 Why Sous Vide?1:31 Why Reverse Sear?2:12 Divide and Conquer Your Steak2:33 Guaranteeing Doneness with Temperature Control4:00 Cooking Speed5:45 Surface Temperature Cooking and How to win a Predictive Thermometer6:43 Which Technique Cooks a Juicier Steak?7:47 Gratuitous Steak Searing 8:31 Side-by-side of Crusts9:00 Side-by-side of Doneness Gradient9:27 So Which Tastes Better?11:18 Conclusion: Why Choose Sous Vide or Reverse Sear?LINKSPredictive Thermometer: https://combustion.incJoule Sous Vide: amzn.to/3v8g5JcPAST WORKChefSteps: https://chefsteps.comChefSteps Joule: amzn.to/3jSxpvgModernist Cuisine: amzn.to/2MXB5zRThe Fat Duck: thefatduck.co.ukFIND ME HERETwitter: twitter.com/chefchrisyoungInstagram: instagram.com/chrisyoungcooks
Heres what happens if you dont flip your steak Chris Young 2022-07-05 | Ever wonder what happens if you don't flip your food? Watch the full youtube video here: youtu.be/YFpnNixm5Vs#combustioninc#shorts #youtubeshorts
Why Flip Your Steak Every 30 seconds? Chris Young 2022-07-01 | Now shipping!Learn more about the Predictive Thermometerhttps://combustion.incCHAPTERS0:00 Intro0:57 Historical context for this technique2:11 Explaining the experiment4:28 The experiment, part 15:30 The results for a 1-inch thick steak5:58 The experiment, part 27:33 The results for a 2-inch thick steak8:08 Who is Chris Young?9:08 Explaining what's going on?12:05 A better way to pan-roast a steak13:25 How to win a Predictive ThermometerLINKSPredictive Thermometer: https://combustion.incBreville Control Freak: amzn.to/3I414xnPAST WORKChefSteps: https://chefsteps.comChefSteps Joule: amzn.to/3jSxpvgModernist Cuisine: amzn.to/2MXB5zRThe Fat Duck: thefatduck.co.ukFIND ME HERETwitter: twitter.com/chefchrisyoungInstagram: instagram.com/chrisyoungcooksTerms & Conditions for Predictive Thermometer + Timer GiveawayBy entering your number, you agree to receive marketing texts + email from Combustion (LLC) and our robots. Otherwise, we’ll keep it minimal. Message and data rates may apply. Unsubscribe anytime by replying STOP. Privacy Policy and Terms of Service available at www.combustion.inc. Offer exclusive to residents of US/Canada.
Ninja CREAMi: Pacojet Killer? Chris Young 2022-06-08 | CHAPTERS0:00 Intro0:45 History of the Pacojet2:27 A look inside the machines3:25 How the Pacojet is engineered4:24 How the Ninja CREAMi is engineered4:58 When the Pacojet's motor is an advantage6:29 Basic operation of both machines7:29 Durability considerations8:11 What is ice cream anyway?10:37 How to win a Ninja CREAMi 11:31 ConclusionLINKSThe Pacojet: pacojet.com/en/pacojet_product/pacojet-2-plus-enThe Ninja CREAMi: amzn.to/3LKpOMmFIND ME HERETwitter: twitter.com/chefchrisyoungInstagram: instagram.com/chrisyoungcooksCURRENT WORKPredictive Thermometer and Kitchen Timer at https://combustion.incPAST WORKChefSteps: https://chefsteps.comChefSteps Joule: amzn.to/3jSxpvgModernist Cuisine: amzn.to/2MXB5zRThe Fat Duck: thefatduck.co.uk
Dry-age for (actually) crisp roast chicken Chris Young 2021-03-24 | Now shipping!Learn more about the Predictive Thermometerhttps://combustion.incThe secret ingredient for an actually crisp roast chicken is time. Specifically, time in your refrigerator to dry-out and prepare the skin to be turn glassy and crisp. It's what often makes restaurant roast chicken so much better than what you get at home.Follow me on Twitter: twitter.com/chefchrisyoungInstagram: bit.ly/3x0pVfOTikTok: tiktok.com/@chefchrisyoungPast projects:ChefSteps: https://chefsteps.comChefSteps Joule: amzn.to/3jSxpvgModernist Cuisine: amzn.to/2MXB5zR
Your Oven is a Liar! Perfect your roast with surface temperature cooking. Chris Young 2021-02-15 | Now shipping!Learn more about the Predictive Thermometerhttps://combustion.incSurface temperature cooking is a simple technique to control the true cooking temperature of your oven (or barbecue smoker). It's an easy way to do low-temperature roasting and get perfect food, every time.Follow me:Twitter: twitter.com/chefchrisyoungInstagram: bit.ly/3x0pVfOTokTok: tiktok.com/@chefchrisyoungCurrent Project: https://combustion.incPast projects:ChefSteps: chefsteps.comChefSteps Joule: amzn.to/3jSxpvgModernist Cuisine: amzn.to/2MXB5zR
