Chris Young
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.On my channel you'll find videos to do with cooking, very often about science of cooking.
When I'm not making videos, you can usually find me building cooking tools at my company Combustion.Inc.
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Reverse Searing: The Temperature You're Missing
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Proof Resting Doesn't Keep Meat Juicy
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WORLD'S BEST AIR FRIES (Weird Trick, But It Works!)
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Why Your Turkey Isn't Golden Brown?
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Why Ripping Hot Is Too Hot? | TESTED
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Does Basting Work? | TESTED
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Make a Slurpee (no special equipment required)
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Why You Should Temper Steaks | TESTED
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This Makes Your Steak 30% Juicier! | TESTED
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Is HexClad Cookware a Scam?
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Reverse Sear vs Sous Vide? | TESTED
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Why Flip Your Steak Every 30 seconds?
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