Posted by on May 24, 2019 in Main Courses | 26 comments

Inside the Modernist Cuisine Kitchen: Cryo-Fried Steak and Perfect French Fries

Inside the Modernist Cuisine Kitchen: Cryo-Fried Steak and Perfect French Fries

The chefs at Modernist Cuisine show us how to cook the perfect steak and french fries using unconventional methods. Learn why freezing and then deep frying a steak makes it taste incredible. If you need an excuse to get hungry, just watch this video.

Watch more videos from our trip to Modernist Cuisine at

Inside the Modernist Cuisine Kitchen: Cryo-Fried Steak and Perfect French Fries

The chefs at Modernist Cuisine show us how to cook the perfect steak and french fries using unconventional methods. Learn why freezing and then deep frying a steak makes it taste incredible. If you need an excuse to get hungry, just watch this video.

Watch more videos from our trip to Modernist Cuisine at http://www.tested.com/

26 Responses to “Inside the Modernist Cuisine Kitchen: Cryo-Fried Steak and Perfect French Fries”

  1. dubi186 says:

    the guy in green top talks to much and its annoying.

  2. Cypeq says:

    He was shaking so hard they should have given him eggs white to beat.

  3. Mike Toles says:

    You went through all that and DIDN’T EVEN TRY THE FRENCH FRIES? What a
    waste.

    • shosho107 says:

      +Mike Toles they looked soggy though

    • Lucy Wyman says:

      +Lucy Wyman i made that comment before i saw the whole meal plated haha

    • Lucy Wyman says:

      +Mike Toles I wish they had showed them cutting through the steak to see
      the cooked interior also..

    • 800lb Gorilla says:

      +Mike Toles Honestly, I’ve made twice-cooked french fries in the same oil I
      fried a chicken or turkey… salted a pile of them spread across a 3’x2.5′
      tray. They were crunchy and steamy and perfect. Not soggy at all, and they
      didn’t get soggy. These guys are out to lunch, literally.

  4. Hapi djus says:

    This is kinda like Chef Steps with everyone being socially awkward and 80%
    more pretentious

    • Ballin says:

      +Hapi djus this is much more than sous vide, plus Chef Steps make a whole
      lot of videos of conventional cooking too

    • MegaLouLuo says:

      +Hapi djus you haven’t check out chef steps’ early videos have you? one of
      them was a strawberry. They are just not as used to being in front of a
      camera as chef steps are.

  5. Luigi Re says:

    how to ruin a steak

  6. scoofl says:

    RIP headphone users @4:10

  7. Santiago Vega says:

    the chef is really nervous
    look at that stage fright hands

  8. Fabian Martin says:

    theres only 3 fries… ok..

  9. Paul Richards says:

    The chef is shaking like a shitting dog

  10. Anh Triệu says:

    These guys are like the string theorists of gastronomy.

  11. wyldeman0O7 says:

    #Asperger’s for the first guy.

  12. Bill Armstrong says:

    The Maillard reaction is not caramelisation. It’s a different reaction
    entirely. It produces browning but it’s not caramelisation. There’s no
    sugar in meat to caramelise.

    • Sal B says:

      Yes, but there are sugars in the form in glucose. Just like humans.
      Proteins/amino acids with the carbs producing Maillard reaction.

    • Andrew Martin says:

      You’re right that the Maillard reaction isn’t the same as caramelisation,
      but it does involve carbohydrates. Specifically, the Maillard reactions are
      a cascade of chemical reactions that initiate with a chemical reaction
      between a sugar and an amino acid. While it’s true that meat doesn’t have
      huge amounts of carbohydrate, it does contain small amounts in the form of
      glycogen stores. And these are sufficient for the Maillard reaction to
      occur. https://en.wikipedia.org/wiki/Maillard_reaction

  13. bryce burchett says:

    I wonder how much that plate with 3 French fries and 3 little pieces of
    steak costs? ’cause I’d need about 6 to 10 to feel full…and I am a small
    guy…

  14. Ole says:

    i can not afford to make perfect fries at home.

  15. Brandon Fraser says:

    nerds

  16. Koto Nizna says:

    Switch speed to 1.5 much much better!

  17. jbrunnez says:

    advice for the host. let the chef explain the food. it’s really annoying to
    hear you explain things in an attempt to prove that you know what’s going
    on.