[{"data":1,"prerenderedAt":376},["ShallowReactive",2],{"channel-chris-young":3},{"channel":4,"videos":12},{"id":5,"name":6,"slug":7,"avatar":8,"banner":9,"bio":10,"language":11,"primaryCuisine":11,"contentStyle":11,"videoFormat":9,"region":9,"linkWebsite":9,"linkInstagram":9,"linkTiktok":9,"linkTwitter":9,"linkFacebook":9,"linkPatreon":9},1202,"Chris Young","chris-young","https:\u002F\u002Fyt3.ggpht.com\u002FL1sfUAUy6vX3ziYonJBXZ-hHGQ8phtp_hTNF_f4QMWxGXGD_NepR5KXVVEiLvyjMNWoGqNCS=s800-c-k-c0x00ffffff-no-rj",null,"Hello, I'm Chris Young. I'm the coauthor of the James Beard award winning books Modernist Cuisine with Nathan Myhrvold. I've also started companies like ChefSteps, and created products like the Joule sous vide circulator and the Combustion Predictive Thermometer. Before this I was the head development chef for Heston Blumenthal at The Fat Duck restaurant. And before that I studied mathematics and biochemistry, which has proven incredibly useful as a lifelong curious cook.\n","",[13,23,33,41,49,57,65,73,82,91,99,107,115,123,131,139,147,155,163,171,179,186,194,202,210,218,226,234,242,250,258,266,274,282,290,298,306,314,322,330,338,346,354,361,368],{"id":14,"code":15,"youtubeVideoId":16,"title":17,"description":18,"youtubeDuration":19,"youtubeIsShort":20,"contentType":21,"channel":22},1004107,"sdsjxi","7VPcdyNhVZY","Apartment Oven Ribs That Actually Taste Smoked — No Smoker Needed","Chris Young demonstrates how to achieve smoky, juicy ribs using nothing but a standard apartment oven — no smoker required. The video covers his technique for replicating the results of traditional BBQ smoking indoors. A must-watch for anyone without outdoor cooking equipment who still wants serious BBQ flavor.","PT14S",true,"TECHNIQUE_AND_TIPS",{"name":6,"slug":7,"avatar":8},{"id":24,"code":25,"youtubeVideoId":26,"title":27,"description":28,"youtubeDuration":29,"youtubeIsShort":30,"contentType":31,"channel":32},1013789,"sz8sg6","pYA8H8KaLNg","The Steak Resting Myth Debunked: Science Shows It Doesn't Actually Retain Juice","Chris Young, co-author of Modernist Cuisine, uses controlled experiments to prove that resting steak does NOT reduce juice loss — and even debunks his own previous writing on the subject. He also explains why carryover cooking is far more unpredictable than the common '5–10 degree' rule, and offers a thermometer-based technique to nail doneness every time.","PT12M27S",false,"FOOD_SCIENCE",{"name":6,"slug":7,"avatar":8},{"id":34,"code":35,"youtubeVideoId":36,"title":37,"description":38,"youtubeDuration":39,"youtubeIsShort":30,"contentType":21,"channel":40},1013788,"0zjtqg","dUzRueUDgJA","The 3-Temperature Method That Gives Reverse-Seared Steak Sous Vide Precision","Chris Young (Modernist Cuisine, ChefSteps) breaks down why the standard 225–250°F reverse sear is a flawed compromise, revealing three hidden phases — warming, stalling, and rising — that require active temperature management. He walks through a step-by-step protocol using surface temperature control to achieve edge-to-edge doneness without overcooking, and explains why letting the steak cool before searing is the most overlooked key to a perfect crust.","PT7M34S",{"name":6,"slug":7,"avatar":8},{"id":42,"code":43,"youtubeVideoId":44,"title":45,"description":46,"youtubeDuration":47,"youtubeIsShort":30,"contentType":31,"channel":48},1013786,"r4kvi0","_jKYjg35Cm0","Why Cooking Meat From Frozen Is Actually 33% Juicier Than Thawing First","Chris Young (Modernist Cuisine, ChefSteps) breaks down the food science behind cooking meat straight from frozen — proving it's faster, juicier, and safer than thawing. The video covers everything from frozen steaks and pork chops to a full 16-pound turkey, complete with recipes and data-backed experiments using a predictive thermometer.","PT11M33S",{"name":6,"slug":7,"avatar":8},{"id":50,"code":51,"youtubeVideoId":52,"title":53,"description":54,"youtubeDuration":55,"youtubeIsShort":20,"contentType":21,"channel":56},1013781,"r1q2vz","IQB1DMz-3r4","The Bourbon & Bitters Paint That Gives Your Turkey a Deep Mahogany Finish","Chris Young reveals the food stylist trick for achieving a stunning, Norman Rockwell-worthy turkey: a glaze made from bourbon, cranberry bitters, Kitchen Bouquet, and liquid soy lecithin that stains the skin a deep mahogany. The video walks through the painting technique, low-and-slow roasting method, and a final 500°F blast for a crispy, photo-ready finish. Perfect for anyone wanting a showstopping Thanksgiving centerpiece.","PT1M",{"name":6,"slug":7,"avatar":8},{"id":58,"code":59,"youtubeVideoId":60,"title":61,"description":62,"youtubeDuration":63,"youtubeIsShort":20,"contentType":31,"channel":64},1002376,"eripez","AUB478GGNi0","The Xanthan Gum Trick That Makes Latte Foam Last For Hours (No Espresso Machine Needed)","Chris Young explains the food science behind why latte foam collapses (Ostwald ripening) and demonstrates a French press milk-frothing technique to replicate a barista's steam wand at home. The key revelation: adding just 0.1g of xanthan gum to your milk dramatically slows foam separation for a long-lasting, velvety latte without any detectable taste difference.","PT2M56S",{"name":6,"slug":7,"avatar":8},{"id":66,"code":67,"youtubeVideoId":68,"title":69,"description":70,"youtubeDuration":71,"youtubeIsShort":30,"contentType":21,"channel":72},1013783,"as5hph","GapkjSTx3Ao","How to Cut Sous Vide Cook Time from 2 Hours to 30 Minutes Using Temperature Spikes","Chris Young, co-author of Modernist Cuisine and creator of the Joule circulator, reveals a physics-based technique called 'sous speed' that cooks sous vide steak 4x faster by spiking the bath temperature and monitoring surface heat. He compares two approaches: the math-driven Joule Turbo circulator and a more universal DIY method using a wireless multi-sensor thermometer. A must-watch for anyone frustrated by long sous vide wait times.","PT10M10S",{"name":6,"slug":7,"avatar":8},{"id":74,"code":75,"youtubeVideoId":76,"title":77,"description":78,"youtubeDuration":79,"youtubeIsShort":20,"contentType":80,"channel":81},1004098,"oz09lm","gf6dBX-u1GE","Why a $40 Carbon Steel Pan Beat a $4,000 Sterling Silver One in Real Cooking Tests","Chris Young pits a $4,000 sterling silver frying pan against carbon steel, cast iron, stainless steel, aluminum, and copper to determine which metal truly performs best for searing and browning. The video dives into the science of thermal diffusivity, heat capacity, and burner size — and delivers a surprising verdict about which pan he actually uses daily. Essential viewing for anyone obsessed with cookware performance.","PT1M17S","KITCHEN_EQUIPMENT",{"name":6,"slug":7,"avatar":8},{"id":83,"code":84,"youtubeVideoId":85,"title":86,"description":87,"youtubeDuration":88,"youtubeIsShort":30,"contentType":89,"channel":90},1013792,"nqi00y","w96vBKFtPok","Why Freezing Your Beef Wellington Before Baking Solves the Overcooked Meat Problem","Chris Young reveals a two-step, bake-from-frozen technique that solves Beef Wellington's biggest challenge: cooking the puff pastry crust at high heat without overcooking the tenderloin beneath it. Using ice as a thermal insulator, the Wellington is fully assembled, frozen, then baked in two phases — first at 450°F to crisp the crust, then at low heat to gently bring the beef to a perfect medium rare. The video includes a full recipe with sous vide prep, duxelles, lardo wrapping, and a lattice puff pastry finish.","PT8M58S","RECIPE",{"name":6,"slug":7,"avatar":8},{"id":92,"code":93,"youtubeVideoId":94,"title":95,"description":96,"youtubeDuration":97,"youtubeIsShort":20,"contentType":31,"channel":98},1004104,"1z4iyn","x1rWne9JNu4","Why Liquid Smoke Works — If You Get the Surface Moisture Exactly Right","Chris Young debunks the myth that liquid smoke is fake or ineffective, explaining that it's made by condensing real wood smoke just as it has been for centuries. The real issue is surface chemistry: smoke only sticks and reacts with meat when the surface is tacky — not too wet, not too dry — regardless of cooking temperature. He demonstrates using a light cider vinegar spritz to achieve that ideal surface before applying liquid smoke.","PT58S",{"name":6,"slug":7,"avatar":8},{"id":100,"code":101,"youtubeVideoId":102,"title":103,"description":104,"youtubeDuration":105,"youtubeIsShort":30,"contentType":21,"channel":106},1002383,"glswkk","3k20zFlbFfE","The Fat Duck's Pressure Cooker Stock Secret: 2 Quarts of Michelin-Quality Chicken Stock in 60 Minutes for $6","Chef Chris Young reveals the pressure cooker technique he developed at Heston Blumenthal's three-Michelin-star Fat Duck restaurant to make rich, gelatin-packed chicken stock in under an hour using a $5 Costco rotisserie chicken. The video includes data-backed analysis comparing pressure cooking vs. stovetop simmering, plus two advanced clarification methods — a blender-based consommé hack and a freeze-thaw filtration technique for crystal-clear, double-concentrated stock.","PT17M10S",{"name":6,"slug":7,"avatar":8},{"id":108,"code":109,"youtubeVideoId":110,"title":111,"description":112,"youtubeDuration":113,"youtubeIsShort":20,"contentType":31,"channel":114},1004114,"r585to","rwmombjX1gI","What Happens When a Big Mac Gets Spun at 30,000 G-Forces in a Kitchen Centrifuge","Food scientist Chris Young uses a 15,000 RPM kitchen centrifuge to separate a Big Mac into its molecular components using 30,000 G-forces. The experiment breaks down the burger based on density differences, isolating the lettuce and Special Sauce into a strange but surprisingly accurate-tasting liquid. A wild food science experiment for the curious.","PT46S",{"name":6,"slug":7,"avatar":8},{"id":116,"code":117,"youtubeVideoId":118,"title":119,"description":120,"youtubeDuration":121,"youtubeIsShort":20,"contentType":31,"channel":122},1013790,"66sbxc","v2Ki9RKXpMM","Why Air Fryers Actually Work: The Centrifugal Fan Science Behind the Crispy Crust","A concise cutaway explainer showing the internal mechanics of an air fryer, revealing how a centrifugal fan creates airflow past heating elements to dry and crisp food. The video draws a fascinating parallel between air frying and deep frying, showing how steam bubbles in oil mimic the fan's circulation role.","PT57S",{"name":6,"slug":7,"avatar":8},{"id":124,"code":125,"youtubeVideoId":126,"title":127,"description":128,"youtubeDuration":129,"youtubeIsShort":20,"contentType":80,"channel":130},1013804,"2ztvdz","wSKgf3Em6bc","Breville vs. June vs. Ninja: What Actually Makes a Countertop Oven 'Smart'?","A teaser for a three-part smart oven review series by Chris Young, pitting Breville and June smart ovens against a Ninja countertop oven. The series promises to uncover the science behind baking, roasting, and air frying while questioning what 'smart' really means in modern kitchen appliances.","PT59S",{"name":6,"slug":7,"avatar":8},{"id":132,"code":133,"youtubeVideoId":134,"title":135,"description":136,"youtubeDuration":137,"youtubeIsShort":20,"contentType":21,"channel":138},1002382,"dvdmpa","z69zXzAjqgQ","The Fat Duck Pressure Cooker Trick That Makes Restaurant-Quality Chicken Stock in 60 Minutes","Chris Young, who helped pioneer this technique at the three-Michelin-starred Fat Duck restaurant, shows how to turn a $5 Costco rotisserie chicken into 2 quarts of rich, clear roast chicken stock in under 60 minutes using a pressure cooker. The video breaks down the food science behind why pressure cooking extracts flavor ~45% faster per 10°F temperature increase and produces clearer stock than traditional simmering. Perfect for home cooks who want professional-level results without an all-day commitment.","PT3M",{"name":6,"slug":7,"avatar":8},{"id":140,"code":141,"youtubeVideoId":142,"title":143,"description":144,"youtubeDuration":145,"youtubeIsShort":20,"contentType":31,"channel":146},1004115,"a7dc2g","s8OcZYCBaOo","What Happens When You Spin Steak at 30,000 G-Forces in a Kitchen Centrifuge","Chef Chris Young uses a kitchen centrifuge spinning at up to 15,000 RPM to separate foods into their component layers. He demonstrates with pea purée — revealing a silky 'pea butter' layer — then spins steak to extract pure drinkable steak juice, seasoned and served in a whiskey tumbler.","PT1M57S",{"name":6,"slug":7,"avatar":8},{"id":148,"code":149,"youtubeVideoId":150,"title":151,"description":152,"youtubeDuration":153,"youtubeIsShort":30,"contentType":89,"channel":154},1004108,"q62qur","NnzADfbBBFo","Texas Pitmasters Blind-Taste Oven-Baked Ribs with a Fake Smoke Ring","Chris Young uses food science — liquid smoke chemistry, curing salts for a fake smoke ring, and a DIY smoke distillation setup — to create smokerless smoked ribs baked entirely in a home oven. He then serves them blind to legendary Austin pitmasters at Leroy & Lewis (#2 in Texas) and YouTuber Joshua Weissman to see if they pass. A fascinating deep-dive for apartment dwellers and BBQ nerds alike.","PT28M44S",{"name":6,"slug":7,"avatar":8},{"id":156,"code":157,"youtubeVideoId":158,"title":159,"description":160,"youtubeDuration":161,"youtubeIsShort":20,"contentType":31,"channel":162},1004112,"6zqc5k","SV7JtQj81lA","Using a $18,000 Centrifuge to Spin Krispy Kreme Donuts Into a Latte","Chris Young uses a high-end culinary centrifuge spinning at 15,000 RPM to separate Krispy Kreme donuts into distinct fat, dairy, and solid layers, then extracts the dairy fraction to infuse doughnut flavor into a latte. A fascinating demonstration of molecular gastronomy applied to junk food. Watch if you're curious about cutting-edge food science techniques or just want to see someone spend $18,000 to make a donut coffee.","PT1M18S",{"name":6,"slug":7,"avatar":8},{"id":164,"code":165,"youtubeVideoId":166,"title":167,"description":168,"youtubeDuration":169,"youtubeIsShort":20,"contentType":31,"channel":170},1002378,"hskpd4","XaALeO6GmDk","How High-Quality Chocolate Engineered for Hot Water Creates a Natural Crema — No Cocoa Powder Needed","Chef Chris Young shares a discovery made while developing his mocha chantilly: a scoop of high-quality chocolate blended into hot water naturally emulsifies and forms a rich crema, producing a velvety chocolate latte-like drink. No cocoa powder, no dairy required — just real chocolate behaving like science. A must-watch for anyone who takes hot chocolate seriously.","PT1M7S",{"name":6,"slug":7,"avatar":8},{"id":172,"code":173,"youtubeVideoId":174,"title":175,"description":176,"youtubeDuration":177,"youtubeIsShort":20,"contentType":31,"channel":178},1004117,"tq5ecw","1e2VZk8IgBg","The Alka-Seltzer Hack That Makes Real Cheddar Melt Like Processed Cheese","Chris Young reveals how to make a silky, store-bought-smooth queso dip using real cheese, vinegar, and Alka-Seltzer tablets — no processed cheese required. The trick is using the chemical reaction between baking soda and citric acid to create sodium citrate, the same emulsifying salt used in processed cheese. A key improvement over similar recipes: adding vinegar neutralizes leftover baking soda for a cleaner, pure-cheese flavor.","PT2M52S",{"name":6,"slug":7,"avatar":8},{"id":180,"code":181,"youtubeVideoId":182,"title":183,"description":184,"youtubeDuration":55,"youtubeIsShort":20,"contentType":21,"channel":185},1013782,"zhqduw","JxuaQgx_0ac","How a 20°F Overtemp Trick Makes Sous Vide Steak 4X Faster Without Overcooking","Chris Young reveals a technique to dramatically speed up sous vide cooking by initially setting the water bath 20°F above target temperature, then adjusting down once the surface reaches the right temp. A 1.5-inch steak cooks in under 30 minutes instead of the usual 2 hours. The method relies on a predictive thermometer to monitor surface and subsurface temps precisely.",{"name":6,"slug":7,"avatar":8},{"id":187,"code":188,"youtubeVideoId":189,"title":190,"description":191,"youtubeDuration":192,"youtubeIsShort":20,"contentType":89,"channel":193},1004109,"zi57uj","NZB4wmGTtZA","Steam First, Smoke Second: The Science Behind a 6-Hour Brisket That Rivals a 16-Hour Cook","Chris Young demonstrates how to cut brisket cook time from 16 hours down to 6 using an inverted method: steam at high heat first to blast past the stall and accelerate collagen breakdown, then smoke uncovered for fast bark development. The video covers restaurant-style trimming, Dalmatian rub, predictive thermometer use, and the food science behind why this shortcut actually works.","PT23S",{"name":6,"slug":7,"avatar":8},{"id":195,"code":196,"youtubeVideoId":197,"title":198,"description":199,"youtubeDuration":200,"youtubeIsShort":30,"contentType":80,"channel":201},1013806,"jxo4pf","AZ6oJ8SuYBA","HexClad's Lifetime Warranty Claims Collapse Under a French Omelet Test","Food scientist and Modernist Cuisine co-author Chris Young puts HexClad's bold hybrid cookware claims to the test, comparing it against traditional Teflon nonstick pans through water bead tests, sunny-side up eggs, and a demanding Jacques Pépin-style French omelet. He breaks down the science of why all Teflon coatings eventually fail — and why HexClad's design doesn't actually solve the problem its marketing implies.","PT16M49S",{"name":6,"slug":7,"avatar":8},{"id":203,"code":204,"youtubeVideoId":205,"title":206,"description":207,"youtubeDuration":208,"youtubeIsShort":30,"contentType":21,"channel":209},1013812,"k357i8","rxOJQjxKPiM","Why Your Oven's Dial Lies — And How Surface Temperature Cooking Fixes Your Roast","Chris Young reveals why the temperature you set on your oven dial isn't the actual cooking temperature your food experiences. He explains the science of surface evaporative cooling and demonstrates a simple probe thermometer technique to achieve edge-to-edge perfectly cooked roasts — no sous vide machine required.","PT3M1S",{"name":6,"slug":7,"avatar":8},{"id":211,"code":212,"youtubeVideoId":213,"title":214,"description":215,"youtubeDuration":216,"youtubeIsShort":30,"contentType":31,"channel":217},1004101,"1elzfm","IpluMPfDRJY","The Ice Brine Trick That Replicates Liquid Nitrogen Cryo-Searing at Home","Chris Young (Modernist Cuisine, ChefSteps) breaks down the food science behind cryo-searing — freezing a steak before deep-frying to eliminate the overcooked gray band. He tests liquid nitrogen and dry ice methods, then reveals a practical home technique using a salt-and-ice brine that freezes the steak surface in 20 minutes while simultaneously seasoning it. Perfect for anyone chasing edge-to-edge doneness on a special cut.","PT12M13S",{"name":6,"slug":7,"avatar":8},{"id":219,"code":220,"youtubeVideoId":221,"title":222,"description":223,"youtubeDuration":224,"youtubeIsShort":30,"contentType":80,"channel":225},1013799,"5nw9mh","SYrv3iQx0Rg","Breville vs June vs Ninja: Which Smart Oven Actually Deserves a Spot on Your Counter?","Chris Young, co-author of Modernist Cuisine and creator of the Joule Sous Vide, wraps up his 4-part smart oven series with a head-to-head comparison of the Breville Joule Air Fryer Pro, June Oven Gen 3, and Ninja Foodi 10-in-1 XL. Using six months of real-world testing and measured data on preheating speed, temperature accuracy, convection performance, and smart features, he breaks down which oven suits different cooking styles and reveals which two he's actually keeping.","PT16M57S",{"name":6,"slug":7,"avatar":8},{"id":227,"code":228,"youtubeVideoId":229,"title":230,"description":231,"youtubeDuration":232,"youtubeIsShort":30,"contentType":31,"channel":233},1013795,"jud1y8","uC6VBDJlm4w","Basting Fails 4 Tests: What Science Actually Says About Spooning Butter Over Steak","Chris Young runs controlled experiments to determine whether basting with butter actually speeds cooking, improves evenness, retains juiciness, or adds flavor — and the results challenge conventional chef wisdom on all four counts. Using a multi-sensor wireless thermometer and a temperature-controlled induction burner, he uncovers surprising truths about carryover cooking and surface heat retention. A must-watch for anyone who's ever wondered if basting is technique or theater.","PT6M33S",{"name":6,"slug":7,"avatar":8},{"id":235,"code":236,"youtubeVideoId":237,"title":238,"description":239,"youtubeDuration":240,"youtubeIsShort":30,"contentType":31,"channel":241},1002380,"6fs9vh","rU5u9UzZnEU","How Xanthan Gum and an Upside-Down Trick Let You Make Robuchon's Chocolate Soufflé Days Ahead","Chris Young deconstructs the science of bubbles to solve two classic kitchen frustrations: soufflés that must be served immediately and latte foam that dies within minutes. Using xanthan gum, cream of tartar, and a gravity-defying baking trick, he makes Robuchon's 3-ingredient chocolate soufflé prep-ahead friendly — and applies the same logic to make milk foam last dramatically longer. Bonus: a dairy-free chocolate Chantilly and a surprisingly incredible mocha hot chocolate.","PT18M29S",{"name":6,"slug":7,"avatar":8},{"id":243,"code":244,"youtubeVideoId":245,"title":246,"description":247,"youtubeDuration":248,"youtubeIsShort":30,"contentType":31,"channel":249},1013797,"clt5mk","DmuwqqHjgT4","The Science Behind Why a Cold Steak Cooks Unevenly — And How Long You Actually Need to Temper It","Chris Young (co-author of Modernist Cuisine) puts the chef's rule of tempering meat to a rigorous, data-driven test using a predictive thermometer. He reveals why 5 minutes makes almost no difference, when tempering is completely unnecessary (sous vide, reverse sear), and shares a quick lukewarm water trick to speed up the process. Essential viewing for anyone who wants consistently even doneness in their steaks.","PT6M37S",{"name":6,"slug":7,"avatar":8},{"id":251,"code":252,"youtubeVideoId":253,"title":254,"description":255,"youtubeDuration":256,"youtubeIsShort":30,"contentType":31,"channel":257},1013809,"9x2lcx","YFpnNixm5Vs","The Physics Behind Flipping Your Steak Every 30 Seconds — Peak Power vs. Average Power Explained","Chef and food scientist Chris Young conducts a controlled experiment comparing the classic single-flip steak method against flipping every 30 seconds, testing both 1-inch and 2-inch thick steaks. Using precision induction cooking and a multi-sensor thermometer, he demonstrates why frequent flipping produces a more even cook and better crust — and breaks down the heat transfer science that explains why. A must-watch for anyone serious about steak technique.","PT14M1S",{"name":6,"slug":7,"avatar":8},{"id":259,"code":260,"youtubeVideoId":261,"title":262,"description":263,"youtubeDuration":264,"youtubeIsShort":30,"contentType":21,"channel":265},1013811,"4n5e7c","YTzUMwbb4KI","How Restaurants Dry-Age Chicken for 3 Days to Achieve Shattering-Crisp Skin","Chris Young reveals the restaurant secret behind truly crispy roast chicken: dry-aging the bird in the fridge for several days to reduce skin moisture from 60% to 40%. He explains the food science behind how dehydrated skin forms a waterproof glass-like structure when roasted at high heat, and shares practical tips on temperature, resting, and avoiding steam-ruining vegetables.","PT3M11S",{"name":6,"slug":7,"avatar":8},{"id":267,"code":268,"youtubeVideoId":269,"title":270,"description":271,"youtubeDuration":272,"youtubeIsShort":30,"contentType":80,"channel":273},1013810,"vm5nti","HCJsaPefl1c","A $200 Ninja CREAMi vs. a $6,500 Pacojet: The Engineering Breakdown You Didn't Expect","Chris Young, a Modernist Cuisine alum, does a deep-dive engineering comparison between the professional-grade Pacojet and the Ninja CREAMi home machine. He breaks down motor design, blade mechanics, ice crystal science, and real-world performance to answer whether the $200 machine is a legitimate alternative. Spoiler: for home cooks, he thinks it's a screaming deal.","PT13M",{"name":6,"slug":7,"avatar":8},{"id":275,"code":276,"youtubeVideoId":277,"title":278,"description":279,"youtubeDuration":280,"youtubeIsShort":30,"contentType":31,"channel":281},1013798,"shltaz","Acv7WrrpkKI","The Saliva Experiment That Proves Searing Actually Does Make Steak 30% Juicier","Chris Young (co-author of Modernist Cuisine) revisits the classic 'searing seals in juices' myth with a never-before-tried experiment measuring salivary response while chewing. He discovers that while searing doesn't literally seal in moisture, the Maillard crust triggers enough salivation to make steak 30% juicier in the mouth. A fascinating blend of food science and sensory research.","PT8M12S",{"name":6,"slug":7,"avatar":8},{"id":283,"code":284,"youtubeVideoId":285,"title":286,"description":287,"youtubeDuration":288,"youtubeIsShort":30,"contentType":80,"channel":289},1004099,"c7hqms","LdORIBH3R88","Silver vs. Cast Iron: The Physics Behind Why a $4,200 Pan Loses to a Cheap Aluminum One","Chris Young (Modernist Cuisine, ChefSteps) puts six metals head-to-head — stainless steel, carbon steel, cast iron, aluminum, copper, and sterling silver — using diffusivity, heat capacity, and infrared cameras to find the ideal everyday pan. He reveals why high-diffusivity metals like aluminum often outperform cast iron for searing, and exposes a near-universal mistake (burner-to-pan size mismatch) that quietly ruins performance regardless of what pan you own.","PT15M51S",{"name":6,"slug":7,"avatar":8},{"id":291,"code":292,"youtubeVideoId":293,"title":294,"description":295,"youtubeDuration":296,"youtubeIsShort":30,"contentType":21,"channel":297},1004110,"5yz8gs","7fW16i40ZDQ","How to Skip the 10-Hour Stall and Smoke a Brisket in 6 Hours Using Food Science","Chris Young (of Modernist Cuisine and ChefSteps) demonstrates a science-backed method to smoke a full brisket in just 6 hours instead of the traditional 16+. By steaming the brisket first at high heat to bypass the evaporative stall, then finishing with a high-temperature smoke, he exploits the Arrhenius equation and 'fast kinetic zone' to achieve deep bark and tender collagen breakdown in a fraction of the time. A must-watch for anyone intimidated by overnight brisket cooks.","PT10M51S",{"name":6,"slug":7,"avatar":8},{"id":299,"code":300,"youtubeVideoId":301,"title":302,"description":303,"youtubeDuration":304,"youtubeIsShort":30,"contentType":80,"channel":305},1013805,"micqwy","WKCB1VBypWs","Why the Breville Joule Oven Overcooked My Chicken by 25°F — A Smart Oven Put to the Test","Chris Young, co-founder of ChefSteps and creator of the original Joule Sous Vide, puts the Breville Joule Oven Air Fryer Pro through rigorous testing using an 8-sensor predictive thermometer. He reveals how the oven's 'Autopilot' rotisserie chicken feature dramatically overcooked a 5-pound bird because the oven has no internal food temperature feedback — despite its impressive Element iQ heating system. This is episode 1 of a 4-part Smart Oven Showdown series.","PT11M17S",{"name":6,"slug":7,"avatar":8},{"id":307,"code":308,"youtubeVideoId":309,"title":310,"description":311,"youtubeDuration":312,"youtubeIsShort":30,"contentType":31,"channel":313},1013807,"npvpiw","q_sN1n1_ZJo","Blind Triangle Test Settles the Sous Vide vs. Reverse Sear Steak Debate","Chris Young (Modernist Cuisine, ChefSteps) pits sous vide against reverse sear on two-inch porterhouse steaks, rigorously comparing temperature control, cooking speed, juice retention by weight, crust quality, and flavor via a blind triangle taste test. The results reveal surprisingly little difference between the two methods, with nuanced guidance on when each technique actually has the edge.","PT12M19S",{"name":6,"slug":7,"avatar":8},{"id":315,"code":316,"youtubeVideoId":317,"title":318,"description":319,"youtubeDuration":320,"youtubeIsShort":30,"contentType":89,"channel":321},1013796,"fjzdwb","6ZdIqhzwgFw","The Expired 1970s Patent That Makes DIY Slurpees Possible Without Any Special Equipment","Food scientist Chris Young uncovers a forgotten General Foods Corporation patent from 1970 to crack the code on making Slurpees at home — no frozen carbonated beverage machine required. Using a precise blend of low-methoxyl pectin, guar gum, yucca extract, and extra sugar, he replicates the iconic foamy, slushy texture using just a freezer and a digital scale. The video also covers the surprising science behind why Slurpees need nearly double the sugar of regular soda.","PT13M11S",{"name":6,"slug":7,"avatar":8},{"id":323,"code":324,"youtubeVideoId":325,"title":326,"description":327,"youtubeDuration":328,"youtubeIsShort":30,"contentType":80,"channel":329},1013803,"ypbiks","QmmItIofzfI","Inside the $900 Oven With a Built-In Camera and Computer Vision — June Smart Oven Reviewed","Chris Young, creator of the Joule Sous Vide Circulator and Combustion Inc. thermometer, puts the third-generation June Smart Oven through its paces in this detailed review. He explores its standout features — an internal camera with computer vision, a wired food thermometer, and a full Android touchscreen interface — while testing it on salmon and bacon. The review covers real-world performance, app connectivity, design trade-offs, and where the $900 price tag is (and isn't) justified.","PT9M10S",{"name":6,"slug":7,"avatar":8},{"id":331,"code":332,"youtubeVideoId":333,"title":334,"description":335,"youtubeDuration":336,"youtubeIsShort":30,"contentType":80,"channel":337},1013801,"jp88kv","SWJN1dZIbDk","Why the Ninja Foodi XL's Centrifugal Fan Outperforms Pricier Smart Ovens at Air Frying","Chris Young (co-author of Modernist Cuisine) puts the $329 Ninja Foodi 10-in-1 Smart Oven XL under the microscope in episode 3 of his Smart Oven Showdown series. He uses precision temperature sensors to reveal how convection fans affect cooking, explains where the Ninja's powerful centrifugal fan beats more expensive competitors, and breaks down the cost-cutting trade-offs that come with its lower price tag.","PT11M49S",{"name":6,"slug":7,"avatar":8},{"id":339,"code":340,"youtubeVideoId":341,"title":342,"description":343,"youtubeDuration":344,"youtubeIsShort":20,"contentType":21,"channel":345},1004105,"zo2lrf","QuhDtFWoZus","Pitmaster-Approved Oven Ribs: How Chris Young Fooled Joshua Weissman With No Smoker","Chris Young spent five weeks developing a method to replicate smoked ribs using only an apartment oven, then put them to the ultimate test — first at Michelin-starred Austin barbecue joint LeRoy and Lewis, then in front of Joshua Weissman. The results shocked everyone, including the pitmasters. A deep dive into barbecue science and kitchen hacks that challenges everything you think you know about smoking meat.","PT2M15S",{"name":6,"slug":7,"avatar":8},{"id":347,"code":348,"youtubeVideoId":349,"title":350,"description":351,"youtubeDuration":352,"youtubeIsShort":20,"contentType":89,"channel":353},1004097,"70hlov","MCIV79MAPx4","Joël Robuchon's Swiss Meringue Trick That Makes a 3-Ingredient Soufflé Rise Higher Than Any Other","Chris Young breaks down Joël Robuchon's legendary chocolate soufflé — made with just egg whites, sugar, and dark chocolate. The secret is a Swiss meringue technique where egg whites are heated to 130°F before whipping, creating a more stable foam that supports an exceptional rise. Bonus: these soufflés can be baked straight from frozen.","PT2M37S",{"name":6,"slug":7,"avatar":8},{"id":355,"code":356,"youtubeVideoId":357,"title":358,"description":359,"youtubeDuration":137,"youtubeIsShort":20,"contentType":31,"channel":360},1002379,"qpihkf","UgIeQUNm1Pw","How Xanthan Gum and an Upside-Down Trick Let You Bake Soufflés Days After Prepping Them","Chris Young tackles the biggest challenge of the classic soufflé — its inability to be made in advance — by using xanthan gum, cream of tartar, and a gravity-defying orientation trick to stabilize the foam. The result is a chocolate soufflé that rises perfectly after days in the fridge, no last-minute stress required. A must-watch for anyone who wants to serve impressive desserts without the kitchen chaos.",{"name":6,"slug":7,"avatar":8},{"id":362,"code":363,"youtubeVideoId":364,"title":365,"description":366,"youtubeDuration":352,"youtubeIsShort":20,"contentType":89,"channel":367},1004096,"4et1ym","sFNyq4MODpQ","Why Freezing Your Beef Wellington Before Baking Is the Secret to Edge-to-Edge Medium Rare","Chris Young reveals a two-step freeze-then-bake method for Beef Wellington that solves the dish's biggest challenge: getting flaky, golden pastry without overcooking the tenderloin. Using sous vide, a high-heat sear, mushroom duxelles, and a wireless predictive thermometer with 8 sensors, the Wellington is frozen solid before going into the oven — letting the ice act as a thermal buffer for perfect edge-to-edge doneness. Essential viewing for anyone tackling this notoriously difficult holiday centerpiece.",{"name":6,"slug":7,"avatar":8},{"id":369,"code":370,"youtubeVideoId":371,"title":372,"description":373,"youtubeDuration":374,"youtubeIsShort":20,"contentType":31,"channel":375},1004106,"ezsve3","191shOMf42k","DIY Wood Chip Distillation Reveals What Commercial Liquid Smoke Is Missing","Chris Young builds a simple smoke distillation rig to investigate why modern barbecue often lacks depth. He discovers that commercial liquid smoke producers discard the phenolic-rich layers responsible for traditional smoked flavor — and recaptures them to make superior smoked ribs without a smoker.","PT2M47S",{"name":6,"slug":7,"avatar":8},1778181067200]