I know he mentions this in the video but Chris Young is absolutely the real deal. He was at The Fat Duck when it was at it's very best and most experimental (he developed their Hot and Iced tea...
I know he mentions this in the video but Chris Young is absolutely the real deal. He was at The Fat Duck when it was at it's very best and most experimental (he developed their Hot and Iced tea which remains one of the most incredible things that has ever been in my mouth); he created the seminal book series Modernist Cuisine with Nathan Myhrvold and he founded ChefSteps. He is one of the architects of modern cooking.
Basically when Chris Young says "this is how you do a food thing to the highest possible standard and in the most optimised way", this is how you do a food thing to the highest possible standard and in the most optimised way. I've made ice-clarified consomme as per this video and it's incredible.
The visualizations in this video are beautiful and it has detailed explanations of the chemistry involved so I highly recommend watching it in its entirety, but in short: Remove and shred the meat...
The visualizations in this video are beautiful and it has detailed explanations of the chemistry involved so I highly recommend watching it in its entirety, but in short:
Remove and shred the meat from a rotisserie chicken, do not include all the bones. Add half an onion and half a carrot, thinly sliced, lightly sauteed. Pressure cook in an instant pot with 2 quarts of water for 1 hour. Allow to natural release. That extracts maximum flavor from the meat, and pressure cooking means you avoid 'stirring up' particles the way that a very long simmer would.
The second recommendation is for perfectly clear stocks. He provides two methods. The first is to use a high powered blender to blend raw meat into your strained stock, and then pressure cook again, which makes a very solid 'raft' that you can pour through a strainer, clarifying the stock.
For a more perfectly clarified stock, freeze the stock as ice cubes and allow them to melt in a fridge through a filter into a final storage container. The gelatin and fat will be left behind in the filter, and can be used elsewhere. If you want this stock to gel, you will need to add back gelatin.
I was definitely surprised by the quality of the animations, especially since a lot appear to be AI-generated, either entirely (the coffee bean sequence) or otherwise assisted.
I was definitely surprised by the quality of the animations, especially since a lot appear to be AI-generated, either entirely (the coffee bean sequence) or otherwise assisted.
Captain Disillusion was exactly the channel I was thinking of too. Crazy that he casually pulls out a tabletop centrifuge and (checks notes) refractometer for cooking.
Captain Disillusion was exactly the channel I was thinking of too. Crazy that he casually pulls out a tabletop centrifuge and (checks notes) refractometer for cooking.
I know he mentions this in the video but Chris Young is absolutely the real deal. He was at The Fat Duck when it was at it's very best and most experimental (he developed their Hot and Iced tea which remains one of the most incredible things that has ever been in my mouth); he created the seminal book series Modernist Cuisine with Nathan Myhrvold and he founded ChefSteps. He is one of the architects of modern cooking.
Basically when Chris Young says "this is how you do a food thing to the highest possible standard and in the most optimised way", this is how you do a food thing to the highest possible standard and in the most optimised way. I've made ice-clarified consomme as per this video and it's incredible.
The visualizations in this video are beautiful and it has detailed explanations of the chemistry involved so I highly recommend watching it in its entirety, but in short:
Remove and shred the meat from a rotisserie chicken, do not include all the bones. Add half an onion and half a carrot, thinly sliced, lightly sauteed. Pressure cook in an instant pot with 2 quarts of water for 1 hour. Allow to natural release. That extracts maximum flavor from the meat, and pressure cooking means you avoid 'stirring up' particles the way that a very long simmer would.
The second recommendation is for perfectly clear stocks. He provides two methods. The first is to use a high powered blender to blend raw meat into your strained stock, and then pressure cook again, which makes a very solid 'raft' that you can pour through a strainer, clarifying the stock.
For a more perfectly clarified stock, freeze the stock as ice cubes and allow them to melt in a fridge through a filter into a final storage container. The gelatin and fat will be left behind in the filter, and can be used elsewhere. If you want this stock to gel, you will need to add back gelatin.
I was definitely surprised by the quality of the animations, especially since a lot appear to be AI-generated, either entirely (the coffee bean sequence) or otherwise assisted.
the production on this video is insane. Is he the Captain Disillusion of cooking?
Great vid. I'm going to give it a swing.
Captain Disillusion was exactly the channel I was thinking of too. Crazy that he casually pulls out a tabletop centrifuge and (checks notes) refractometer for cooking.
such a different world… only for the answer to be so simple.
Same!