This Makes Your Steak 30% Juicier! | TESTED
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- Опубліковано 6 чер 2024
- 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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Twitter: / chefchrisyoung
Instagram: / chrisyoungcooks
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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
My goodness - leaving a comment just for the cross section of the pan. Incredible commitment to the craft
🙏
Yeah i have no idea how it was done. So good
@@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.
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
Yeah, I felt the same with that graphic 😎
the production value of your videos never ceases to amaze me
Man this channel is a hidden gem! Awesome! So much Knowledge!
I appreciate that!
@@ChrisYoungCooksI agree. Just found the channel a week or so ago, and it is one of my favs - terrific, simple, concise, analytic….
Now I want more modernist cuisine-esque cross section videos
Then you'll like the glass smoker I've been building for upcoming videos.
please tell me that will be a product someday!
@@ChrisYoungCooks Please make a video explaining if this cross section is CGI or real!
@@josephhenriod2651it’s real! In the first 30 secs you can see the half pan over his right shoulder
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. UA-cam 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 👏🏼
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 UA-cam video. I applaud you.
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!!
Your video production is TOP notch, and the questions you’re answering are very interesting. Keep it up!
No one will ever think about this other than you. Great experiment!! Please keep up the good work!
Such a great channel and informative videos!!! Thanks so much Chris!
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.
Damn. The effects and visuals was astounding here. Great job, you should have a lot more subscribers.
What a good lad, took one for the team.
I would never have thought of taste causing more saliva and hence a “juicer” steak.
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.
The research and production level is amazing!!
Really liked the content and the quality of the presentation, subscribed!
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
Amazing approach to analyze this! Just wow!
Just found the channel and wanted you to know how much I’m loving it… thank you!
This is undoubtedly the best video on the subject. Excellent work.
Very interesting and unique experiment. Love food science channels!!
this is insanely good content, thank you Chris!
Fantastic work as always!
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.
Really enjoying my Combustion thermometer and your videos. Please keep it up. This one is like Modernist Cuisine in video.
love your approach!
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.
Wow. The production value here is off the charts. Very well-made video!
Fantastic content- many thanks Chris!
I've watched a LOT of steak videos. This one was likely the most unique. I enjoy alternative perspectives. Thanks for bringing one.
Wow...another great video. You always make the science behind cooking interesting. I'm blown away by your cut away frying pan.
This is a terrific video and I am so glad you did that unpleasant experiment...!
Would love to see a behind the scenes video of this video!
Awesome video and valuable info. Amazing
You got my subscription with this video. Amazingly done!
Great video. This really should have 1 million plus views
Amazing video Chris!
the production value on these is insane!
Amazing content! May you get rich really soon, you certainly deserve it
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 UA-cam. I'm sure your channel growth is rapid. One viral video could make you an A-list food UA-camr. You'll have hundreds of thousands of subscribers soon. Content of this quality, if produced regularly, will garner more than a million subscribers.
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.
This was going above and beyond what's expected for a UA-cam video. Amazing!
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.
Sick channel man. Can't wait for it to get the recognition it deserves.
That's so interesting! Great job
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!
INSANELY well filmed! Wow!
You really are helping the industry in an unimaginable way. Thanks ❤
oh my g .... this video is just amazing! THANKS!
Nicely done!
Bruh the effort put into this was amazing
Amazing work again, Chris! And I cackled a the gross stuff, too. 😂 [og Joule and Combustion customer here 👍🏼]
That half cut pan footage is amazing!
Great Scott! We got another one, thanks for video
Very interesting perspective. Thanks.
Your production value is incredible
Very good and informational video.
Saw the tweet first so here is some engagement!
Just found this channel and I’m pretty pumped that I did
Hands down one of the best cooking content in the internet!
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.
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.
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.
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?
He cut the pan!! What a mad lad! A+ for dedication to teaching, that blew me away!
great production value
Damn really high quality video, with actual experiments to see if it's true, and all in 8 minutes
Bro, your videography is amazing
That steak cutaway view in the pan just got you a new subscriber!
Top tier production value and a very fresh approach to this topic. But why not mention the reverse sear?
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.
Incredible insight, thanks
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.
Amazing! You're the best!
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.
Very nice production
Great research
"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!
Very good! That's focusing on what counts.
I love the science behind your videos.
Well THOSE were some cool visuals... god I love your stuff.
Science on the highest level. This was really enlightening. Thanks.
This is an excellently produced video
This is exactly the kind of quality, informed, science based content sorely needed.
Also you're doing Industrial Design properly.
wth the production value is nuts
remember us when you hit a million!! great video
Wouldn't have it any other way. Glad you enjoyed this video.
I'm more impressed by the gear used transparent pots and cutaway pans than the actual information covered.
This was the best thing I've seen in a long time
These videos deserve millions of views.
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.
Just discovered this channel. My fav already. HIDDEN GEM!!!!!
Bless your sacrificing heart. I litteraly gagged at my desk when you mentioned chewing on cottonballs...
Hey Chris,
Thanks for the great video. Now, what if you sear the steak after sous vide? A comparison between a pre and post seared steak would be interesting! Have you noticed any big differences there?
Thanks!
this was also my question! seems like the next logical step in the process no?
Great video 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!
Brilliant theory, proven very effectively and efficiently. BTW I didn't find the idea gross and the editing was very 'tastefully' done. 😊
That cross-section of the pan with the stake was absolute fire. That alone was worth a subscription.
Too many cooking channels and this one is not. The mouth watering experiment is an eye opener.
Cool viewpoint and test.
The cross-section is SO FACINATING!!! I still can't figure out how it is done. Is it CGI? Or like a glass container?
The skewed (non-horizontal) line of the kitchen in the background made me try to close the video more than once before the end of it. Anyway this is a great video.
Came for the infotainment, stayed to try to figure out whether or not these graphical displays were incredible engineering or overtly expensive CGI.
Real video. Cut the pan in half with a bandsaw and used multiple shots for different exposures, then composited everything together.