10:51
Pitmasters HATE This 6-Hour Brisket Recipe
10:35
What Happens When You Spin Pizza At 500MPH?
10:10
SOUS SPEED: Sous Vide But 4X Faster
18:23
James Hoffmann vs My Impossible Hot & Cold Coffee
11:33
Cook Your Turkey From Frozen (Trust Me)"
12:09
Why 10 Million Bacteria Want This Video Banned?
07:34
Reverse Searing: The Temperature You're Missing
12:27
Proof Resting Doesn't Keep Meat Juicy
10:43
WORLD'S BEST AIR FRIES (Weird Trick, But It Works!)
08:58
Freezing Makes The Perfect Beef Wellington Foolproof & Easy
06:48
Why Your Turkey Isn't Golden Brown?
13:22
Why Ripping Hot Is Too Hot? | TESTED
06:33
Does Basting Work? | TESTED
13:11
Make a Slurpee (no special equipment required)
06:37
Why You Should Temper Steaks | TESTED
08:12
This Makes Your Steak 30% Juicier! | TESTED
16:57
Smart or Not? | Breville vs Ninja vs June Ovens REVIEWED (Ep#4)
11:49
The Best Countertop Air Fryer? | Ninja Foodie XL Smart Oven REVIEW (Ep#3)
09:10
An Oven That Cooks With A Camera | June Smart Oven REVIEW (Ep#2)
11:17
Is This Oven Flying Blind? | Breville Joule Oven Air Fryer Pro REVIEW (Ep#1)
16:49
Is HexClad Cookware a Scam?
12:19
Reverse Sear vs Sous Vide? | TESTED
14:01
Why Flip Your Steak Every 30 seconds?
13:00
Ninja CREAMi: Pacojet Killer?
03:11
Dry-age for (actually) crisp roast chicken
03:01
Your Oven is a Liar! Perfect your roast with surface temperature cooking.
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About
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.
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