Why You Should Temper Steaks | TESTED
Chris Young
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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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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: https://twitter.com/chefchrisyoung Instagram: https://www.instagram.com/chrisyoungcooks PAST WORK ChefSteps: https://chefsteps.com ChefSteps Joule: https://amzn.to/3jSxpvg Modernist Cuisine: https://amzn.to/2MXB5zR The Fat Duck: https://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
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