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
26 Responses to “Inside the Modernist Cuisine Kitchen: Cryo-Fried Steak and Perfect French Fries”
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the guy in green top talks to much and its annoying.
Agreed. He just would not shut up.
He was shaking so hard they should have given him eggs white to beat.
You went through all that and DIDN’T EVEN TRY THE FRENCH FRIES? What a
waste.
+Mike Toles they looked soggy though
+Lucy Wyman i made that comment before i saw the whole meal plated haha
+Mike Toles I wish they had showed them cutting through the steak to see
the cooked interior also..
+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.
This is kinda like Chef Steps with everyone being socially awkward and 80%
more pretentious
+Hapi djus this is much more than sous vide, plus Chef Steps make a whole
lot of videos of conventional cooking too
+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.
how to ruin a steak
RIP headphone users @4:10
the chef is really nervous
look at that stage fright hands
theres only 3 fries… ok..
The chef is shaking like a shitting dog
These guys are like the string theorists of gastronomy.
#Asperger’s for the first guy.
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.
Yes, but there are sugars in the form in glucose. Just like humans.
Proteins/amino acids with the carbs producing Maillard reaction.
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
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…
i can not afford to make perfect fries at home.
nerds
Switch speed to 1.5 much much better!
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.