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The Food Lab: Steak Lies | Serious Eats


A few years back, we raised some money and spent some time asking ourselves, "What would a Food Lab television show look like?" Like the column, the show would strive to communicate complex scientific concepts, and more importantly, show how understanding those concepts can improve your cooking.

We pulled together a production team, and enlisted the help of former Serious Eats intern Katie Quinn to up the on-camera charisma factor, we wrote some scripts, and we shot and edited the episodes.

Then...pretty much nobody saw them. This was our own fault—due to a partnership we made to get the series funded, we were unfortunately required to distribute them behind a paywall. That contract has since ended, and we're in the clear to do with them as we please. So here we are, releasing them to you one-by-one, for free.

In this episode of the Food Lab video series, based on one of Kenji's most popular articles ever, we'll run a series of experiments to determine some truths about steak.

We'll test resting steaks at room temperature (a technique that is, as it turns out, like the inside of a Tauntaun: lukewarm). We'll poke holes in the idea that searing locks in juice. You'll flip when you see how many times you should turn your steak while cooking (hint: not just once). What really is the best way to cook a steak? And will Kenji's cholesterol ever return to normal levels again?

FULL STORY: https://www.seriouseats.com/2019/09/food-lab-video-episode-2-steak-lies.html

Kenji's channel: https://www.youtube.com/channel/UCqqJQ_cXSat0KIAVfIfKkVA

See More Like This!
The Food Lab Episode 1: Cheeseburgers: https://youtu.be/_PVNG8KkNPk
Kenji's Kimchi Fried Chicken: https://youtu.be/Tu5FEVUMWVU
Pressure Cooker Chili Verde: https://youtu.be/dWahOcena70

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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.

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