Freezing Makes The Perfect Beef Wellington Foolproof & Easy @ChrisYoungCooks

Chris Young Ice is the ultimate insulator, and makes baking the perfect beef Wellington easy and foolproof.

PRODUCT LINKS
Combustion Predictive Thermometer: https://combustion.inc
Pastry Lattice Cutter: amzn.to/3Tp6j2C
Stainless Offset Spatula: amzn.to/3GEZvGo
Waygu Beef Tallow: amzn.to/3NlKugf

RECIPE
Center-cut beef tenderloin, ~900g
Puff pastry sheets, two ~400g sheets
Cremeni mushrooms, ~600g
Shallots, ~200g
Lardo, ~32 thin-slices
Dijon mustard, ~25g
Whole egg, 1
Thyme, ~8 to 10 sprigs
Oregano, ~4 to 5 sprigs
Rosemary, ~4 sprigs
Maderia, ~100g
Salt, as needed
Black pepper, as needed
Beef tallow, as need for frying (optional)
Canola oil, as needed for frying
All purpose flour, as needed
Non-stick parchment paper
Plastic wrap

Steps
1. 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 HERE
Combustion Inc: https://combustion.inc
Twitter: twitter.com/chefchrisyoung
Instagram: instagram.com/chrisyoungcooks
TikTok: 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

updated 2 years ago

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 LINKS
Combustion Predictive Thermometer: https://combustion.inc
Pastry Lattice Cutter: amzn.to/3Tp6j2C
Stainless Offset Spatula: amzn.to/3GEZvGo
Waygu Beef Tallow: amzn.to/3NlKugf

RECIPE
Center-cut beef tenderloin, ~900g
Puff pastry sheets, two ~400g sheets
Cremeni mushrooms, ~600g
Shallots, ~200g
Lardo, ~32 thin-slices
Dijon mustard, ~25g
Whole egg, 1
Thyme, ~8 to 10 sprigs
Oregano, ~4 to 5 sprigs
Rosemary, ~4 sprigs
Maderia, ~100g
Salt, as needed
Black pepper, as needed
Beef tallow, as need for frying (optional)
Canola oil, as needed for frying
All purpose flour, as needed
Non-stick parchment paper
Plastic wrap

Steps
1. 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 HERE
Combustion Inc: https://combustion.inc
Twitter: twitter.com/chefchrisyoung
Instagram: instagram.com/chrisyoungcooks
TikTok: 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

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 @chefsteps

INGREDIENTS:
80g Bourbon Whisky
20g Bitters
10g Kitchen Bouquet Browning & Seasoning Sauce
2g Liquid soy lecithin

To 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!

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.inc

Tired 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/chrisyoungcooks
TikTok: tiktok.com/@chefchrisyoung
Reddit: reddit.com/r/combustion_inc

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

James Hoffmann Tries Impossible Hot & Cold Coffee

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.inc
Giant Grill Gauge: http://combustion.inc/pages/giant-grill-gauge
Low-Acyl Gellan Gum F: amzn.to/3TCKBXU
Cometeer Coffee: cometeer.com

FOLLOW ME HERE
Combustion Inc: https://combustion.inc
Twitter: twitter.com/chefchrisyoung
Instagram: instagram.com/chrisyoungcooks
TikTok: tiktok.com/@chefchrisyoung
Reddit: reddit.com/r/combustion_inc

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

THANKS TO
James Hoffmann
youtube.com/@jameshoffmann

HOT & COLD COFFEE RECIPE

For the cold coffee fluid gel
700 g low-mineral content water
0.7 g low-acyl gellan gum (Gellan gum F)
100 g (4 capsules Cometeer coffee)

For the hot coffee fluid gel
For the cold coffee fluid gel
700 g low-mineral content water
1.0 g low-acyl gellan gum (Gellan gum F)
100 g (4 capsules Cometeer coffee)

Step 1: Disperse the gellan gum into cold water
Step 2: Heat the solution to a boil
Step 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°C
Step 5: Cool solution until ice cold
Step 6: Pass gel through a fine sieve if it's not completely fluid
Step 7: Repeat for the second coffee fluid gel

To Make A Divider
Fill 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 Serve
Keep 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.inc

Drill bit I used: amzn.to/3YSuCIM
Kuhn Rikon pressure braiser (one of my favorite tools): amzn.to/3Mf6h8B

FOLLOW ME HERE
Combustion Inc: https://combustion.inc
X | Twitter: twitter.com/chefchrisyoung
Instagram: instagram.com/chrisyoungcooks
TikTok: tiktok.com/@chefchrisyoung
Reddit: reddit.com/r/combustion_inc

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

RECIPES

**GRANDMA’S FROZEN BEEF POT ROAST**
4 to 6 lbs (1.8 kg to 2.7 kg) beef chuck roast
1 quarts / 1 liters beef stock
2 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 parsley
A1 Steaks sauce (2 oz / 60 g)
Ranch dressing powder (2 oz / 60 g)
Oil for frying, as needed

Brown 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 chops
Mayonnaise, as needed
Salt and pepper, as needed

Brush 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.inc

FOLLOW ME HERE
Combustion Inc: https://combustion.inc
Twitter: twitter.com/chefchrisyoung
Instagram: instagram.com/chrisyoungcooks
TikTok: tiktok.com/@chefchrisyoung
Reddit: reddit.com/r/combustion_inc

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

Special thanks to Taichi Kitamura, chef/owner of Seatte's Sushi Kappo Tamura: sushikappotamura.com

USDA-FSIS Cooking Guideline for Meat and Poultry: fsis.usda.gov/sites/default/files/media_file/2021-12/Appendix-A.pdf

FDA 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.inc

FOLLOW ME HERE
Combustion Inc: https://combustion.inc
Twitter: twitter.com/chefchrisyoung
Instagram: instagram.com/chrisyoungcooks
TikTok: tiktok.com/@chefchrisyoung
Reddit: reddit.com/r/combustion_inc

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

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.inc
Breville Control Freak Home: chefsteps.com/control-freak-home

MORE DEBUNKING
amazingribs.com/more-technique-and-science/more-cooking-science/science-of-resting-meat

FOLLOW ME HERE
Combustion Inc: https://combustion.inc
Twitter: twitter.com/chefchrisyoung
Instagram: instagram.com/chrisyoungcooks
TikTok: 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

How an air fryer works | CUTAWAY

Chris Young 2024-02-24 | ...

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/chrisyoungcooks
TikTok: 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

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 Whisky
20g Bitters
10g Kitchen Boquet Browning & Seasoning Sauce
2g Liquid soy lecithin

PRODUCT LINKS
Combustion Predictive Thermometer: https://combustion.inc
Fee Brother’s Cranberry Bitters: amzn.to/46gxNdm
Kitchen Bouquet Browning & Seasoning Sauce: amzn.to/47wNJcz
NOW brand liquid soy lecithin: amzn.to/3T1aC43
Acaia scale: acaia.co/collections/coffee-scales/products/pearl?variant=42295495327972

FIND ME HERE
Combustion Inc: https://combustion.inc
Twitter: twitter.com/chefchrisyoung
Instagram: instagram.com/chrisyoungcooks
TikTok: 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

CREDIT
ChefSteps Turkey Elixir: chefsteps.com/activities/elixir-three-thanksgiving-turkey

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 LINKS
Combustion Predictive Thermometer: https://combustion.inc

FIND ME HERE
Combustion Inc: https://combustion.inc
Twitter: twitter.com/chefchrisyoung
Instagram: instagram.com/chrisyoungcooks
TikTok: 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

TIMESTAMPS:
0:00 Intro to Searing Science
2:27 How Hot Is Searing Hot?
5:32 Divide and Conquer with Sous Vide and Reverse Searing
8:47 Turning the Sear to 11 with a Blow Torch
10:23 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 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

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.

RECIPE
500mL Coca Cola or similar soda (ice cold)
28g Sugar
1.5g Low-methoxyl pectin: amzn.to/3ODUwth
0.4g Guar gum: amzn.to/3qylOJw
1.0g Yucca extract: amzn.to/3OYE6g9

1. 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 LINKS
Combustion Predictive Thermometer: https://combustion.inc
Acaia scale: acaia.co/collections/coffee-scales/products/pearl?variant=42295495327972
Alternative scale: amzn.to/3R7xzSb
Refractometer: amzn.to/3QKX0Zl

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
2:15 History of the Slurpee
4:15 The frozen carbonated beverage machine (FCB)
5:31 Why does the DIY Slurpee need more sugar?
8:31 Adding plenty of fizzy bubbles
8:58 The (expired) patented idea behind the DIY Slurpee
10:10 Making a DIY Slurpee start to finish

CREDITS
Quillaja 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 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
1:54 Side-by-side experiment
3:17 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 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
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

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/WKCB1VBypWs
Ep #2 June Oven REVIEW: youtu.be/QmmItIofzfI
Ep #3 Ninja Foodie XL REVIEW: youtu.be/SWJN1dZIbDk

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
1:46 Size Comparison
2:55 Preheating & Temp Accuracy
4:38 Max Temp Performance
5:50 Convection Power
8:18 Cooking Modes for Cooking Jobs
10:19 What Makes Them Smart?
12:05 Value of Internet Connectivity
13:46 Which One Should You Buy?

Your Oven Is A Liar!

Chris Young 2023-03-03 | Watch the full episode here: youtu.be/SWJN1dZIbDk

FIND ME HERE
Combustion Inc: https://combustion.inc
Twitter: twitter.com/chefchrisyoung
Instagram: 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/WKCB1VBypWs
Ep #2 June Oven: youtu.be/QmmItIofzfI
Ep #4 (finale): Smart Oven Showdown
youtu.be/SYrv3iQx0Rg

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
1:12 Dimensions and overview
2:44 Unique convection fan
3:44 Science of convection cooking
4:33 What's happening in you oven?
6:41 Pros and cons of this convection fan
8:07 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/WKCB1VBypWs
Ep #3 Ninja Foodie 10-in-1 Smart Oven XL: youtu.be/SWJN1dZIbDk
Ep #4 (finale): Smart Oven Showdown
youtu.be/SYrv3iQx0Rg

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
1:02 Dimensions and overview
2:40 The cons of the touchscreen
3:22 The pros of connectivity
3:54 What makes an oven truly smart?
4:32 Cooking with a camera
4:52 About the app
5:24 Cooking with a thermometer
7:38 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/QmmItIofzfI
Ep #3 Ninja Foodie 10-in-1 Smart Oven XL: youtu.be/SWJN1dZIbDk
Ep #4 (finale): Smart Oven Showdown
youtu.be/SYrv3iQx0Rg

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
1:07 About me
2:35 Why I think smart appliances have value?
3:00 Dimensions
4:00 Element iQ
6:21 The Joule mobile app and Autopilot
10:42 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 Thermometer
https://combustion.inc
Now shipping!

CHAPTERS
0:00 Intro
0:45 Who is Chris Young and why listen to him?
2:09 Unboxing HexClad cookware
3:27 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 water
8:33 Sunny side up egg test
10:07 Jacques Pépin omelet test
12:47 Where HexClad performs and where it doesn’t
13:11 Why does Teflon always start to stick?
14:50 About that lifetime warranty
16:04 Who should buy these pans?

LINKS
Predictive Thermometer: https://combustion.inc
Adam Regusea’s video on Teflon safety: youtu.be/5FNNKhVoUu8

PAST WORK
ChefSteps: https://chefsteps.com
ChefSteps Joule: amzn.to/3jSxpvg
Modernist Cuisine: amzn.to/2MXB5zR
The Fat Duck: thefatduck.co.uk

FIND ME HERE
Twitter: twitter.com/chefchrisyoung
Instagram: instagram.com/chrisyoungcooks

Reverse Sear vs Sous Vide? | TESTED

Chris Young 2022-07-22 | Now shipping!
Learn more about the Predictive Thermometer
https://combustion.inc

CHAPTERS
0:00 Intro, Dividing and Conquering
0:54 Why Sous Vide?
1:31 Why Reverse Sear?
2:12 Divide and Conquer Your Steak
2:33 Guaranteeing Doneness with Temperature Control
4:00 Cooking Speed
5:45 Surface Temperature Cooking and How to win a Predictive Thermometer
6:43 Which Technique Cooks a Juicier Steak?
7:47 Gratuitous Steak Searing
8:31 Side-by-side of Crusts
9:00 Side-by-side of Doneness Gradient
9:27 So Which Tastes Better?
11:18 Conclusion: Why Choose Sous Vide or Reverse Sear?

LINKS
Predictive Thermometer: https://combustion.inc
Joule Sous Vide: amzn.to/3v8g5Jc

PAST WORK
ChefSteps: https://chefsteps.com
ChefSteps Joule: amzn.to/3jSxpvg
Modernist Cuisine: amzn.to/2MXB5zR
The Fat Duck: thefatduck.co.uk

FIND ME HERE
Twitter: twitter.com/chefchrisyoung
Instagram: 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 Thermometer
https://combustion.inc

CHAPTERS
0:00 Intro
0:57 Historical context for this technique
2:11 Explaining the experiment
4:28 The experiment, part 1
5:30 The results for a 1-inch thick steak
5:58 The experiment, part 2
7:33 The results for a 2-inch thick steak
8:08 Who is Chris Young?
9:08 Explaining what's going on?
12:05 A better way to pan-roast a steak
13:25 How to win a Predictive Thermometer

LINKS
Predictive Thermometer: https://combustion.inc
Breville Control Freak: amzn.to/3I414xn

PAST WORK
ChefSteps: https://chefsteps.com
ChefSteps Joule: amzn.to/3jSxpvg
Modernist Cuisine: amzn.to/2MXB5zR
The Fat Duck: thefatduck.co.uk

FIND ME HERE
Twitter: twitter.com/chefchrisyoung
Instagram: instagram.com/chrisyoungcooks

Terms & Conditions for Predictive Thermometer + Timer Giveaway
By 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 | CHAPTERS
0:00 Intro
0:45 History of the Pacojet
2:27 A look inside the machines
3:25 How the Pacojet is engineered
4:24 How the Ninja CREAMi is engineered
4:58 When the Pacojet's motor is an advantage
6:29 Basic operation of both machines
7:29 Durability considerations
8:11 What is ice cream anyway?
10:37 How to win a Ninja CREAMi
11:31 Conclusion

LINKS
The Pacojet: pacojet.com/en/pacojet_product/pacojet-2-plus-en
The Ninja CREAMi: amzn.to/3LKpOMm

FIND ME HERE
Twitter: twitter.com/chefchrisyoung
Instagram: instagram.com/chrisyoungcooks

CURRENT WORK
Predictive Thermometer and Kitchen Timer at
https://combustion.inc

PAST WORK
ChefSteps: https://chefsteps.com
ChefSteps Joule: amzn.to/3jSxpvg
Modernist Cuisine: amzn.to/2MXB5zR
The Fat Duck: thefatduck.co.uk

Dry-age for (actually) crisp roast chicken

Chris Young 2021-03-24 | Now shipping!
Learn more about the Predictive Thermometer
https://combustion.inc

The 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/chefchrisyoung
Instagram: bit.ly/3x0pVfO
TikTok: tiktok.com/@chefchrisyoung

Past projects:
ChefSteps: https://chefsteps.com
ChefSteps Joule: amzn.to/3jSxpvg
Modernist 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 Thermometer
https://combustion.inc

Surface 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/chefchrisyoung
Instagram: bit.ly/3x0pVfO
TokTok: tiktok.com/@chefchrisyoung

Current Project:
https://combustion.inc

Past projects:
ChefSteps: chefsteps.com
ChefSteps Joule: amzn.to/3jSxpvg
Modernist Cuisine: amzn.to/2MXB5zR