Searing with Authority–Becoming a Maillard Expert | Test Kitchen Boot Camp
How do you add flavor to food without ever touching a spice? The perfect sear. Understand the mechanics and science of high-heat cooking.
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Thats a really nice video man. Thanks for sharing this.
Adding a bit of cornstarch to the Kosher Salt will contribute to the crust of the sear
No Smoke Alarm!!! Great lesson. I follow a ketovore lifestyle and eat ribeye 4-5 nights a week and use reverse sear almost exclusively. Tallow also has a high smoke point and little or no oxidation.
I like my fat on the sides to be charred.
I sear the sides first.
I don't really need to watch this as I've been an expert duck hunter for decades…… (crickets chirping)
No? Tough crowd, tough crowd.
Dan's the man! I still wonder, now and then, what's eating him.
Phenomenally perfect.
What is the form of sugar in the meat? Is it residual glycogen from the animal? That would be a super cool nerd rabbit hole for Dan to explore 👍
Sorry about the 2020 election , but ,
if Trump couldn't pull it off …
( I seriously doubt that You could have either )
Great video ( I never thought about
starting with a cold pan ( I'll have to
try it , thanks ) !
My local store has frozen US scallops that are "glaced with water". Does that mean that they are dry, or could be dried just with a towel?
Great! How do I translate "high" heat and "medium high" heat to my gas stove? You guys talk about those heat settings, but when I try, I mostly get "burned." How do I calibrate my stove?
Any way to smash a burger without the nice smasher thing? Yummy!
Phenomenal smash burger Dan! How I want one those right now lol!
Hey Dan, love your content especially this video! As a home cook I've had difficulty finding smaller wire racks for 1/8th sheet pans and have steam pan grates through restaurant supply stores. Any insight where to find them? Thanks very much, Sam!
How are you checking the temperature without all the juices running out? I thought you were never supposed to cut/stab the meat until it was done resting.
That’s way too bloody gross
Ouch! Unusual to see ATK embarrass themselves getting the science totally wrong, but they did here on the oil stuff. Smoking point has NOTHING TO DO with the oil breaking down, and olive oil (as long as it’s EV) is actually more chemically stable than canola. I held the same misconception until recently stumbling over a video on this topic by Adam Ragusea.
came for dan, stayed for the sear.
I've watched more videos on how to prepare steak on YouTube than the number of steaks I've eaten in the last few years combined including all of ATK's. Here's the one I like best for indoor cooking. First dry brine the steak on a cooling rack in the refrigerator for 24 hours. Not longer than that. Then freeze it. A cast iron pan works best because its high mass holds more heat. I heat the pan with peanut oil which has a smoke temperature of 450 F until the temp is around 500 degrees. I cook the steak frozen using the constant flip method, 30 seconds a side to sear the outside without cooking the inside. I also sear the edges. When I get the sear where I want it I put it in a 275 degree oven until the internal temperature is around 125 F. I'll add fresh ground pepper, nothing more than that and salt because I like the flavor of the meat. I also add lots of butter.
Guga who has tried every method known to man likes to reverse sear using the sous vide method. He puts the room temperature steak presumably after dry brining in a vacuum sealed bag in a 137 degree water bath kept at constant temperature for 2.5 hours. He then removes it and sears it on both sides with an industrial type propane torch. Another interesting method uses an 1800 degree infra red heated steak cooker. This was invented by an engineer for Ruth's Chris Steak House many decades ago and that's how they still prepare it. You can buy these machines and they cook very well and very quickly. Apparently Ruth was very knowledgeable and knew exactly what she wanted designed and built for her restaurants.
Of all of the browning methods the one ATK demonstrated using corn starch for improving browning gave steak a flavor many people didn't like. Even notice how every time people taste whatever is being demonstrated after it's cooked they always oooh and aaah over how great it is even though for all we know it might taste like dog poop smells?
Nice job on an essential. Like the humor, could be a tad less pedantic but that’s America Test Kitchen vibe.
Fantastic 👌🏼👌🏼👌🏼👌🏼
I love your videos. Seriously. They're great. BUT… American cheese singles?!?! Dan, that's just wrong. American cheese is the most bland, lifeless, plastic cheese known to man. You chose that over a sharp (or even a mild) cheddar? I really hate to say this but I just lost a little respect for you. And your special sauce looked suspiciously mayonnaise-based. Sorry, but no. I'm still a fan, but…. Oh, Dan. How could you?
I’m late to the party Dan. Great Job. Excellent Teacher. I learned something new, & I’m an old dude.
If the tiny scallop side muscle is edible, why bother taking it off? Looks? Different cooking times? Thanks.
Never keep flipping a steak makes it tough , watch bourdain on this topic
hi . what brand of cooktop are you using.
Was it intentional to flip the second burger raw side on top of the cheese?
I love to cook the whole thick steak on top of the stove & get a thick sear, yum.
Thanks for the video, Dan! The smash burgers looked amazing.
I was wondering, is it okay to sear the steak first and then put it in the oven to finish cooking? I’m just getting into cast iron so I want to try some indoor steaks 🥩 for a change.