I keep saying it but you’re gonna blow up Charlie. Just keep doing what you’re doing and the success will come. My only hope is that you stay true to this educational and research based content and don’t go down the cooking-as-entertainment route. God bless, Charlie. You’re doing great work here and you’ll be shaping the scene some day.
Please for the love of god don't go go in the direction of Joshua Wiseman for my sake... But for your sake, I hope you get rich by whatever means you can. So much love!
Dude, your science is great, your production quality is super high, your editing is sharp ... like Alex S said, I feel like I'm on the ground floor of a channel on its way up!
The cold sear method is the greatest I have ever used in 70+ years! It works great if the steak is thick 2" at least. I start cold but turn heat high for first two turns or so, then to Med Hi heat or lower as you mentioned to regulate crust formation.. My family now rave over my steak which once was dry and icky (daughters words). Salting the meat 24 hours before is best but 6 to 12 hours works too. I did prime rib and salted/peppered it 3 days before cooking and I covered it loosely with paper towel. Of course it cooks at low heat for long hours before the final sear at 500F. Thanks for this great video too.
Thanks for the insight! That makes sense that it would work best with thicker steaks. How long have you been using the cold sear method? I've still only used it a few times, but I've had a bit of trouble achieving consistent results. The first time I used it it was incredible, but since then I haven't had great luck.
@@CharlieAndersonCooking Charlie; I have more trouble if the steak is less than 2" thick. Smaller ones are unpredictable! I first used the method last year with a 2'" strip, i salted/peppered (fresh ground) both sides and left it to sit in the fridge uncovered for several hours. Then i put the cold steel pan on with a little neutral oil and brushed it around and added steaks and put on the burner at high and did the 2 minute dance for 2 or 3 revolutions then held meat up while sides got a bit of sear, then lowered heat to med, med- hi and continued turning every 3 or 4' until temp was where i wanted it. Then i put them on a cut board with foil atop for ten ' while i finished the sides: salad, dressing and veg. I look for really thick steaks on sale and freeze them in a seal bag otherwise they are pricey when i really want to fix them. Local butchers are a rarity now, only one in my little town in S. Louisiana. Nowadays if I can only find thinner steak, slice it and make stir fry dishes or bourguignon or grind up for burgers. Thanks again for your great work. Patrick
As many others are commenting, you're killing it bro. Hopped on board after your NY style pizza vids popped up in recommended and immediately subbed. Everything you're doing is spot on. Keep up the great work!
Yo, I gotta say, I appreciate your presentation style and the fact you're offering high quality info concisely. In a sea of RUclipsrs who are trying to entertain, I think your video structure and verbiage are accessible and intuitive to follow. The quality of your video, sound, and editing is also top-notch and alludes to your experience! So, kudos to you! I've thoroughly enjoyed your videos after discovering your in recent weeks. I've always had a disordered relationship with food, and this can become especially problematic with ADHD when eating enough sometimes can be a day-to-day challenge. In the past few months, as I've tried to reframe my relationship to food and nutrition, finding channels like yours that offer information about food, cooking, and videos like the one on kitchen organization, are very influential to me as I look to make changes in my life. I find using RUclips as far more than simple entertainment, especially as I learn about myself and the life I want to be living. Thanks for reading, and thanks for your work. From one young person to the next, the information you're sharing is valuable. I know your hard work will pay off. Glad to hear you're a Kenji López disciple. If you're not already familiar, I think you'd enjoy Adam Ragusea's videos as well. Peace brothaaaa
First food channel I’ve stumbled upon and been able to binge. Your content makes me feel like I’m learning fundamentals instead of one time recipes. Looking forward to seeing you grow
I can't wait for your channel to blow up. Just please keep making relatable and informative content and don't go the Babish route and turn into straight entertainment
I subscribed to your channel when you had only 4k followers and I could tell right off the bat that you were going to have at least 1 million followers in the future by the level of detail you put into your work.
Im a vegetarian but I watched this video with rapt attention from beginning to end. You're a diligent researcher and creator, both on RUclips and in your kitchen. Keep up the amazing content!!! You're doing great. You're gonna make it big, I'm sure of it. Your videos are some of the best in this edu-cooking sphere.
I really appreciate how you provide references of where such & such technique came from. It is what I learnt at university to be the only correct way to write a report and thesis. In a way it is also good because if the person you're referencing got it wrong then the blame goes directly back at them. I hope one day, people will reference you as inventor of a piece of knowledge or technique to get something done. Do you have a Food Science or scientific background?
Thank you for posting this video 🎉. You have a new subscriber. Keep up the great work 🎉. Putting some salt 🧂 on the meat 🍖. That you are putting in the freezer. I have never thought of that. What a great 👍 idea 💡..
The only things I wanted for Christmas was The Food Lab and The Wok cook books from Kenji. Got both :D. Been really enjoying your videos, happy new years! You, Alex, Ragusea and a Japanese chef named GeorgeLabo have been my staples as of late. Edit: I can’t leave out Tasting History With Max and Townsend’s. I do love understanding where a lot of our recipes and food practices came from.
@@CharlieAndersonCooking Keep on with the great chemistry breakdowns. It’s what elevates from great cook to cooking nerd. Makes all the difference to me, to learn how to apply these principles more broadly. Love it!
Will do! By the way, how do you like The Wok? I've thought about getting that book too, but I don't own a wok so I would need to buy one and I'm not sure how much use I would get out of it.
@@CharlieAndersonCooking I think it’s good. It’s a little less esoteric than the deep diving of the food lab. But it’s close in terms of techniques and understandings in high temp cooking environments (The Wok in this case). A lot of fundamentals and best practices for a multitude of preparation styles and techniques for Asian focused dishes. Much more substantial in terms of recipes and best practices for specific meat types, veggies, sauces, stocks etc. More or less a great accoutrement to The Food Lab. There is a good amount of sections diving into some more nuanced methodologies and ideas though. I think there isn’t much you couldn’t do with most carbon steels or a good cast iron provided it’s deep enough though. I recently moved a lot of my pans from Cast Iron (unless I’m searing meat specifically) because it has most the benefits of cast iron in terms of heat capacity and density, better non stick and much lighter. He actually covers the various metal properties pretty early in the book which is cool.
@@Aztechnology. Interesting, I appreciate the info! Yeah I've been thinking about the pan situation lately too. I really like my cast iron pan, but I feel like my carbon steel pan does everything cast iron can do and more. Like you mentioned, really the only advantage of cast iron is in searing because of it's higher heat retention, but carbon steel isn't too far behind in that regard either. Maybe that could be an idea for a future video topic haha.
I find salting overnight, uncovered, on a rack in the fridge gives the best combination of tenderness, seasoning and dry surface for a great sear. Going 3 days on a steak actually cures the steak, changing the texture of the meat to something closer to salami.
Do you do the "Jamie Oliver - Naked Chef" thing having people over for supper after you cook all this food? I believe it would add to the channel to see others enjoy your cooking. I appreciate you sharing your journey!
Loving the channel 😊 Quick question regarding salting before freezing - do you salt and immediately put it in the freezer? Or do you salt, leave in the fridge for 24 hours (to let the whole process happen) and then put it in the freezer? I’m assuming the latter but thought I would ask anyway. Thanks so much!
Yea, I agree with some other comments that your videos are so informative and well prepared that it just looks like a channel that's gonna blow up soon no matter what. The same vibe of actually conducting interesting and engaging experiments like Ethan Chlebowski, and I would love to watch even more content like this so there's still place for your channel to be popular too. Keep up the good work and greetings from Poland
Not sure I agree with their searing / cooking method but love your videos. The sear needs to happen hard and fast on each side, not slow and constantly flipping
I normally dry brine over night for steaks, with poultry you can also wet brine but drying the skin like you did is a must. Try sous vide for cooking steaks, then rest before searing for the perfect cook, all pink in the middle. Then for the absolute best steaks, dry age 4-5 weeks. However you would dry age the full rib roast before cutting into steaks then trim the outside off and grind with chuck for the worlds best burgers. Do you have a smoker? I like to add smoke for about an hour to meat before I sous vide or cook a different way if not entirely in the smoker. That chicken made me hungry!
As people said your explaining using science evidence is very unique . Keep doing what you doing and and Wish you the best. btw I am the one who sent you the message "Hidden gem"
7:33 goddamit why has no one ever told me this before?! THIS is the kind of stuff I’ve always felt was missing from recipes. So many cooking recipes assume I know things I don’t or can feel out things I can’t.
Haha, I've tried to read my copy of Harold McGee every year for the last 5 years, but I always bounce straight off. Cheers for persevering on my behalf
Haha yeah it's a bit dry. I haven't actually read it all the way through either, but it's a great resource if you're looking for info on specific topics!
Seems like salt in advance is great, but spices get diluted if absorbed for more than a couple hours. Can wait, or add fresh spices closer to cooking to spark them.
The uneven browning is because he used cast iron instead of a pan that spreads heat evenly such as an aluminum cored stainless steel pan, an aluminum non stick pan or a copper pan
Have you tried sous viding a steak salted way in advance? Wondering if there would be any negative interactions there, although I can't really think of why there would be. But sous vide is my go to so want to give it a try.
@@CharlieAndersonCooking best way to cook a pork chop. Breaks down the tissue without toughening. Finish sear the side fat good and a quick sear on the flats.
Two really stupid question for clarity. I'm not much of a cook. If we plan to use other seasoning like sage or paprika or those okay to apply in advance like salt? And if we freeze meat how long can you keep it? As long as should normally keep meat? Follow up question to above: Suppose I just use salt and pepper and freeze my meat. Then at some time in the future I take it out to cook. If I add additional seasoning should I let it sit for no less than an hour or should I season and cook right away?
@PolarBearBlue for chicken, definitely include other seasonings with the salt rub that goes under the skin. For other meats, my guess is that salt 1st then add other seasonings when ready to cook. But you could experiment with that. For all meats that you freeze, I suggest thawing in fridge 2 days or under cold water (in zip bag with air pressed out, changing water frequently). It’s often good to leave meat out at room temp for an hour prior to cooking, and pat dry prior to pan cooking. But, for Pan seared thin steak, cold meat is better Technically meats are best frozen less then 6 months but if they’re air tight they’ll likely last longer. Keep a small bag or container of ice in your freezer to indicate if it’s stayed frozen or thawed (power out). The issue with freezing longer is potential freezer burn. Vacuum sealed meat is less susceptible to freezer burn but that’s an investment for when you’re doing large quantity lengthy freezing. Just wrap tight and you should be good - I re-use bread bags or grocery bags for extra layer. Thawed meat should be cooked right away, it’s not safe to thaw then refreeze unless it’s cooked. Good luck!
Please answer. What type of salt are you using? Sea salt, table (I'm guessing definitely not), or kosher (probably)? Even still, is it finely granulated or coarse? Which types of meat would you use which on? I haven't been able to find the science on this and the WHY anywhere. Gotta be looking in the wrong places. Maybe that deserves a video in itself if there's a difference about which types, when, and why. Also, how much salt of which type would you recommend per type of meat. It seems that you use quite a bit of salt, but you don't seem to have the super saltiness I experience when using an abundant amount. Where am I going wrong and how?
I believe he said he prefers kosher, but it takes a touch more for the same effect as regular. I prefer kosher too, then sea salt if available. Just seem to have a better end result. When using regular salt, I often add too much.
I use vegetable oil! I actually made a video a little while back comparing all of the most common neutral oils, and I eventually settled on using vegetable oil for everything: ruclips.net/video/ITjwxGEUh3g/видео.html.
I think you mean "dry-brining meat before cooking it sous vide", and yes, it should. A long and slow cook is not equivalent to a rest below ~50°C, since the proteins are actively being denatured, and the salt can't act on them the same way. I'm not positive though. I know that SousVideEverything did an episode on regular brining, and didn't see a difference on chicken meat, but that's not really the same thing.
Yeah it definitely should! At the very least, it would help the meat to become better seasoned throughout. I'm not sure about the tenderness because I don't actually have a sous vide circulator, but I'm guessing it would make a noticeable improvement in that regard too.
Haha that will be coming soon! There will be one more pizza video before the final recipe comes out though. In the next episode of that series, I'll be doing just a few more tests to dial in the last few variables.
Yeah I don't buy Kenji's theories on moisture movement at all. Water is going to be lost much more quickly to evaporation (bag or not!) than to re-absorption via osmosis, come on.
Yeah I have mixed feelings about it. It worked really well the first time I tried it, but I haven't really been able to repeat that success. I still have to do some more testing with it though - maybe I'll make a video comparing different steak cooking methods at some point.
Deborah I've got a great tip for you: you can modify all of the steps in this video by not adding salt. Better yet, you can skip videos about salting meat.
![Megan Thee Stallion - Neva Play (feat. RM) [Official Video]](http://i.ytimg.com/vi/TpYTyAaTRts/mqdefault.jpg)
I keep saying it but you’re gonna blow up Charlie. Just keep doing what you’re doing and the success will come.
My only hope is that you stay true to this educational and research based content and don’t go down the cooking-as-entertainment route.
God bless, Charlie. You’re doing great work here and you’ll be shaping the scene some day.
It is now
Please for the love of god don't go go in the direction of Joshua Wiseman for my sake... But for your sake, I hope you get rich by whatever means you can. So much love!
Dude, your science is great, your production quality is super high, your editing is sharp ... like Alex S said, I feel like I'm on the ground floor of a channel on its way up!
And holy sh-t the inside the fridge shot!
I appreciate that, I'm glad you like the videos!
These videos are so damn good. Informative, no fat, no filler, all killer.
The cold sear method is the greatest I have ever used in 70+ years! It works great if the steak is thick 2" at least. I start cold but turn heat high for first two turns or so, then to Med Hi heat or lower as you mentioned to regulate crust formation.. My family now rave over my steak which once was dry and icky (daughters words). Salting the meat 24 hours before is best but 6 to 12 hours works too. I did prime rib and salted/peppered it 3 days before cooking and I covered it loosely with paper towel. Of course it cooks at low heat for long hours before the final sear at 500F. Thanks for this great video too.
Thanks for the insight! That makes sense that it would work best with thicker steaks. How long have you been using the cold sear method? I've still only used it a few times, but I've had a bit of trouble achieving consistent results. The first time I used it it was incredible, but since then I haven't had great luck.
@@CharlieAndersonCooking Charlie; I have more trouble if the steak is less than 2" thick. Smaller ones are unpredictable! I first used the method last year with a 2'" strip, i salted/peppered (fresh ground) both sides and left it to sit in the fridge uncovered for several hours. Then i put the cold steel pan on with a little neutral oil and brushed it around and added steaks and put on the burner at high and did the 2 minute dance for 2 or 3 revolutions then held meat up while sides got a bit of sear, then lowered heat to med, med- hi and continued turning every 3 or 4' until temp was where i wanted it. Then i put them on a cut board with foil atop for ten ' while i finished the sides: salad, dressing and veg. I look for really thick steaks on sale and freeze them in a seal bag otherwise they are pricey when i really want to fix them. Local butchers are a rarity now, only one in my little town in S. Louisiana. Nowadays if I can only find thinner steak, slice it and make stir fry dishes or bourguignon or grind up for burgers. Thanks again for your great work. Patrick
Ragusea has been real quite since this dropped
Adam said he’s been burned out as of late and reeling back his video releases per week
@@pathologicaldoubt Likely story 😏
He is weak like Ukraine.
@@jamesbael6255 wild comment but okay
@@zote8106 they’re looking for an argument
As many others are commenting, you're killing it bro. Hopped on board after your NY style pizza vids popped up in recommended and immediately subbed. Everything you're doing is spot on. Keep up the great work!
Yo, I gotta say, I appreciate your presentation style and the fact you're offering high quality info concisely. In a sea of RUclipsrs who are trying to entertain, I think your video structure and verbiage are accessible and intuitive to follow. The quality of your video, sound, and editing is also top-notch and alludes to your experience!
So, kudos to you! I've thoroughly enjoyed your videos after discovering your in recent weeks. I've always had a disordered relationship with food, and this can become especially problematic with ADHD when eating enough sometimes can be a day-to-day challenge. In the past few months, as I've tried to reframe my relationship to food and nutrition, finding channels like yours that offer information about food, cooking, and videos like the one on kitchen organization, are very influential to me as I look to make changes in my life. I find using RUclips as far more than simple entertainment, especially as I learn about myself and the life I want to be living.
Thanks for reading, and thanks for your work. From one young person to the next, the information you're sharing is valuable. I know your hard work will pay off. Glad to hear you're a Kenji López disciple. If you're not already familiar, I think you'd enjoy Adam Ragusea's videos as well. Peace brothaaaa
Thank you, I really appreciate that!
@@CharlieAndersonCooking of course, man. hope this year treats you right!
I love your content man! This is all so helpful for someone like me, who suddenly ended up living alone. Cheers!
Another fantastic upload Charlie. Learned more in this single video than hours of other cooking videos on YT combined. Great work!
Dude, you are quickly becoming my favorite RUclipsr!!
Bro the shot from inside the fridge 😙👌
Charlie was paid a visit by the spirit of Alton Brown and Good Eats!
First food channel I’ve stumbled upon and been able to binge. Your content makes me feel like I’m learning fundamentals instead of one time recipes. Looking forward to seeing you grow
I always salt my meat a day ahead, and was considering salting before freezing, out of laziness. This is the info I've been waiting for.
I can't wait for your channel to blow up. Just please keep making relatable and informative content and don't go the Babish route and turn into straight entertainment
I enjoy Babish
>don't go the Babish route
or worse, joshua weissman.
@@patton72010 oh god worst case scenario. the most punchable face on cooking youtube
@@patton72010 Amen
I subscribed to your channel when you had only 4k followers and I could tell right off the bat that you were going to have at least 1 million followers in the future by the level of detail you put into your work.
Awesome channel. Exactly what I've been looking for.
I’m glad to hear that, thanks for watching!
Im a vegetarian but I watched this video with rapt attention from beginning to end. You're a diligent researcher and creator, both on RUclips and in your kitchen. Keep up the amazing content!!! You're doing great. You're gonna make it big, I'm sure of it. Your videos are some of the best in this edu-cooking sphere.
I really appreciate how you provide references of where such & such technique came from. It is what I learnt at university to be the only correct way to write a report and thesis.
In a way it is also good because if the person you're referencing got it wrong then the blame goes directly back at them. I hope one day, people will reference you as inventor of a piece of knowledge or technique to get something done.
Do you have a Food Science or scientific background?
I salted my cutting board RIGHT after I bought it.
The cashier was not happy.
Just saw the America's test kitchen video as well, love how you're integrating new cooking videos that see out there into your own.
I've found with thicker cuts, leaving uncovered definitely adds to crust formation with a negligible impact on dryness
I like your camera angles
informative and mellow.. my style. thank you sir
Thank you for posting this video 🎉. You have a new subscriber. Keep up the great work 🎉. Putting some salt 🧂 on the meat 🍖. That you are putting in the freezer. I have never thought of that. What a great 👍 idea 💡..
The only things I wanted for Christmas was The Food Lab and The Wok cook books from Kenji. Got both :D. Been really enjoying your videos, happy new years!
You, Alex, Ragusea and a Japanese chef named GeorgeLabo have been my staples as of late.
Edit: I can’t leave out Tasting History With Max and Townsend’s. I do love understanding where a lot of our recipes and food practices came from.
I'm glad to hear it, happy new year!
@@CharlieAndersonCooking Keep on with the great chemistry breakdowns. It’s what elevates from great cook to cooking nerd. Makes all the difference to me, to learn how to apply these principles more broadly. Love it!
Will do! By the way, how do you like The Wok? I've thought about getting that book too, but I don't own a wok so I would need to buy one and I'm not sure how much use I would get out of it.
@@CharlieAndersonCooking I think it’s good. It’s a little less esoteric than the deep diving of the food lab. But it’s close in terms of techniques and understandings in high temp cooking environments (The Wok in this case). A lot of fundamentals and best practices for a multitude of preparation styles and techniques for Asian focused dishes. Much more substantial in terms of recipes and best practices for specific meat types, veggies, sauces, stocks etc. More or less a great accoutrement to The Food Lab.
There is a good amount of sections diving into some more nuanced methodologies and ideas though. I think there isn’t much you couldn’t do with most carbon steels or a good cast iron provided it’s deep enough though. I recently moved a lot of my pans from Cast Iron (unless I’m searing meat specifically) because it has most the benefits of cast iron in terms of heat capacity and density, better non stick and much lighter. He actually covers the various metal properties pretty early in the book which is cool.
@@Aztechnology. Interesting, I appreciate the info! Yeah I've been thinking about the pan situation lately too. I really like my cast iron pan, but I feel like my carbon steel pan does everything cast iron can do and more. Like you mentioned, really the only advantage of cast iron is in searing because of it's higher heat retention, but carbon steel isn't too far behind in that regard either. Maybe that could be an idea for a future video topic haha.
I find salting overnight, uncovered, on a rack in the fridge gives the best combination of tenderness, seasoning and dry surface for a great sear. Going 3 days on a steak actually cures the steak, changing the texture of the meat to something closer to salami.
Do you do the "Jamie Oliver - Naked Chef" thing having people over for supper after you cook all this food? I believe it would add to the channel to see others enjoy your cooking.
I appreciate you sharing your journey!
Always look forward to your videos, well researched and thought out. Keep them coming!
I appreciate that, thanks for watching!
Alton Brown would be proud of you!!!
Loving the channel 😊 Quick question regarding salting before freezing - do you salt and immediately put it in the freezer? Or do you salt, leave in the fridge for 24 hours (to let the whole process happen) and then put it in the freezer? I’m assuming the latter but thought I would ask anyway. Thanks so much!
Why I salt the cow and not my meat
Yea, I agree with some other comments that your videos are so informative and well prepared that it just looks like a channel that's gonna blow up soon no matter what. The same vibe of actually conducting interesting and engaging experiments like Ethan Chlebowski, and I would love to watch even more content like this so there's still place for your channel to be popular too. Keep up the good work and greetings from Poland
Don’t encourage him to grow an unnecessary and distracting mustache.
lmfaooo
Tons of good info presented well! Thanks for the great video.
Not sure I agree with their searing / cooking method but love your videos. The sear needs to happen hard and fast on each side, not slow and constantly flipping
I normally dry brine over night for steaks, with poultry you can also wet brine but drying the skin like you did is a must. Try sous vide for cooking steaks, then rest before searing for the perfect cook, all pink in the middle. Then for the absolute best steaks, dry age 4-5 weeks. However you would dry age the full rib roast before cutting into steaks then trim the outside off and grind with chuck for the worlds best burgers. Do you have a smoker? I like to add smoke for about an hour to meat before I sous vide or cook a different way if not entirely in the smoker. That chicken made me hungry!
As people said your explaining using science evidence is very unique . Keep doing what you doing and and Wish you the best. btw I am the one who sent you the message "Hidden gem"
7:33 goddamit why has no one ever told me this before?! THIS is the kind of stuff I’ve always felt was missing from recipes. So many cooking recipes assume I know things I don’t or can feel out things I can’t.
Haha, I've tried to read my copy of Harold McGee every year for the last 5 years, but I always bounce straight off. Cheers for persevering on my behalf
Haha yeah it's a bit dry. I haven't actually read it all the way through either, but it's a great resource if you're looking for info on specific topics!
Loving the food science videos!
Can you start making RUclips shorts as you make videos? Giving sneak peek clips as you make vids or other content. Love the channel!!
I LOVE UR CHANNEL BROTHER THANK YOU
I appreciate it, thanks for watching!
have tried steaming ? make video about how to steam cocking
Absolutely right. But one caveat from my experience - don't try this with dry aged steaks! I've found you can wind up with rubber.
When salting in advance, can I also place other seasoning with it as well? i.e. pepper, paprika, Cajun, etc.
Seems like salt in advance is great, but spices get diluted if absorbed for more than a couple hours.
Can wait, or add fresh spices closer to cooking to spark them.
Da king is back baby he neva miss
Love this channel
Can I presalt my meat before freezing? I buy bulk meat to put in my freezer and would definitely prefer pre seasoning it all if possible.
What about burgers? Should you season it hours earlier?
Great channel 👏👏👏
The uneven browning is because he used cast iron instead of a pan that spreads heat evenly such as an aluminum cored stainless steel pan, an aluminum non stick pan or a copper pan
Great vid
I totally clicked into this video thinking it was a parody!
I'm a new subscriber and I'm enjoying your videos. That cold sear thing makes no sense though.
Have you tried sous viding a steak salted way in advance? Wondering if there would be any negative interactions there, although I can't really think of why there would be. But sous vide is my go to so want to give it a try.
I’m with you. if I can touch it once when vac packing. I am all for pre seasoning frozen meat.
I don't actually have a sous vide so I haven't tried it, but I don't see why it wouldn't work! If you try it, you'll have to let us know how it goes.
@@CharlieAndersonCooking best way to cook a pork chop. Breaks down the tissue without toughening. Finish sear the side fat good and a quick sear on the flats.
I salt meat as I am checking out of the store, ya just gotta lol
This is why I salt the cow, NOT the steak
Great video. Any relation to Colonel Sanders . I might see a resemblance.
Two really stupid question for clarity. I'm not much of a cook. If we plan to use other seasoning like sage or paprika or those okay to apply in advance like salt? And if we freeze meat how long can you keep it? As long as should normally keep meat?
Follow up question to above: Suppose I just use salt and pepper and freeze my meat. Then at some time in the future I take it out to cook. If I add additional seasoning should I let it sit for no less than an hour or should I season and cook right away?
@PolarBearBlue for chicken, definitely include other seasonings with the salt rub that goes under the skin. For other meats, my guess is that salt 1st then add other seasonings when ready to cook. But you could experiment with that.
For all meats that you freeze, I suggest thawing in fridge 2 days or under cold water (in zip bag with air pressed out, changing water frequently).
It’s often good to leave meat out at room temp for an hour prior to cooking, and pat dry prior to pan cooking. But, for Pan seared thin steak, cold meat is better
Technically meats are best frozen less then 6 months but if they’re air tight they’ll likely last longer. Keep a small bag or container of ice in your freezer to indicate if it’s stayed frozen or thawed (power out). The issue with freezing longer is potential freezer burn.
Vacuum sealed meat is less susceptible to freezer burn but that’s an investment for when you’re doing large quantity lengthy freezing. Just wrap tight and you should be good - I re-use bread bags or grocery bags for extra layer.
Thawed meat should be cooked right away, it’s not safe to thaw then refreeze unless it’s cooked.
Good luck!
Remember us when you reach 1mill bud.
Please answer. What type of salt are you using? Sea salt, table (I'm guessing definitely not), or kosher (probably)? Even still, is it finely granulated or coarse? Which types of meat would you use which on? I haven't been able to find the science on this and the WHY anywhere. Gotta be looking in the wrong places. Maybe that deserves a video in itself if there's a difference about which types, when, and why. Also, how much salt of which type would you recommend per type of meat. It seems that you use quite a bit of salt, but you don't seem to have the super saltiness I experience when using an abundant amount. Where am I going wrong and how?
I believe he said he prefers kosher, but it takes a touch more for the same effect as regular.
I prefer kosher too, then sea salt if available. Just seem to have a better end result. When using regular salt, I often add too much.
What kind of neutral oil do you personally use?
I use vegetable oil! I actually made a video a little while back comparing all of the most common neutral oils, and I eventually settled on using vegetable oil for everything: ruclips.net/video/ITjwxGEUh3g/видео.html.
@@CharlieAndersonCooking you’re the best lol thank you a ton
Would buying kosher meat do the trick?
Do you think salting meat before sous viding it would make a difference?
I think you mean "dry-brining meat before cooking it sous vide", and yes, it should. A long and slow cook is not equivalent to a rest below ~50°C, since the proteins are actively being denatured, and the salt can't act on them the same way.
I'm not positive though. I know that SousVideEverything did an episode on regular brining, and didn't see a difference on chicken meat, but that's not really the same thing.
Yeah it definitely should! At the very least, it would help the meat to become better seasoned throughout. I'm not sure about the tenderness because I don't actually have a sous vide circulator, but I'm guessing it would make a noticeable improvement in that regard too.
It's time to get saltyyyyyy
Dude sounds just like daily dose of internet
I love America's test kitchen, but that cooking method is one I immediately hated when they uploaded it.
Check out Chris Young’s video on why you should flip a steak every 30 seconds. It’s a much better method to the test kitchen method.
Thought this was going to be the final pizza recipe 😢
Haha that will be coming soon! There will be one more pizza video before the final recipe comes out though. In the next episode of that series, I'll be doing just a few more tests to dial in the last few variables.
Yeah I don't buy Kenji's theories on moisture movement at all. Water is going to be lost much more quickly to evaporation (bag or not!) than to re-absorption via osmosis, come on.
I salt my cows right after killing them
"Why I make babies with her right after she accepts to be in a relationship with me"
That cold sear methods looks awful & over complicated
Imagine having to do complex maneuvers like adjust the heat and flip the steak, fucking nightmare if you ask me.
Yeah I have mixed feelings about it. It worked really well the first time I tried it, but I haven't really been able to repeat that success. I still have to do some more testing with it though - maybe I'll make a video comparing different steak cooking methods at some point.
Charlie Anderson > Ethan Chlebowski
I disagree but this lad is good.
A cardiologist's nightmare. Definitely not good for those on a salt reduced diet.
You’re not adding more salt than you normally would, you’re just adding it earlier
Deborah I've got a great tip for you: you can modify all of the steps in this video by not adding salt. Better yet, you can skip videos about salting meat.
I’m confused is the juices being evaporated or reabsorbed