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Chris Young
@ChefChrisYoung
Starting fires at Combustion Inc. Previously ChefSteps, Modernist Cuisine, The Fat Duck. Lifelong curious cook.
Seattle, WA
combustion.inc
Joined May 2013
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  • Pinned
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    Chris Young
    @ChefChrisYoung
    Nov 8, 2024
    In other news today, we’re launching our 2nd generation Predictive Thermometer. What’s new? 900F max temp, WiFi enabled, hermetic seal, and a bunch of other nice upgrades—including a new Combustion Engine for the Giant Grill Gauge. It’s a lot! More here:
    Better cooking starts here
    From combustion.inc
    49K
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    Chris Young
    @ChefChrisYoung
    Nov 30, 2024
    Replying to @gak_pdx and @sdamico
    I can’t speak for Sam, but prototyping a complex device like his stove or our thermometer is practically impossible at any cost or, more important, turn around time that would allow you to run a viable business. Technologies we use like precision ceramic molding, ceramic to
    264K
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    Chris Young
    @ChefChrisYoung
    Nov 10, 2023
    Quite a few folks wondering how we created shots like this for my latest YouTube video on the science of searing. The techniques are similar to what we did at Modernist Cuisine, but a bit more challenging because it’s video… 🧵
    00:00
    116K
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    Chris Young
    @ChefChrisYoung
    Jan 31, 2022
    I’m so excited to launch the Predictive Thermometer + Timer from @IncCombustion Imagine a thermometer that also tells you when your food will be done & how long it should rest 🔥 8 fast & accurate sensors 🎯 finds the true core 🔮 predicts time to done 📡wireless 📵 required
    Combustion Inc. Predictive Thermometer + Timer
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    Chris Young
    @ChefChrisYoung
    Jan 3, 2021
    Your (microwaved) bacon is an antenna! Contrary to what some say, microwaves do not cook from the inside out. The microwaves in your microwave oven have a ~12cm wavelength, which is couple hundred thousand times longer than the wavelength of visible light. 1/
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    Chris Young
    @ChefChrisYoung
    Feb 15, 2021
    Your oven is a liar! Let me explain... When you turn the knob on you oven you’re spinning a roulette wheel. You might think it’s cooking at 400F, but this isn’t the temperature your food experiences. The *true* cooking temperature is surface temperature of the food itself. /1
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    Chris Young
    @ChefChrisYoung
    May 20, 2021
    1/ Want the ultimate reverse-sear for your steak? Then you should freeze it first and then deep-fry it (really). Let’s look at the physics of heat transfer and phase change to understand why. 🧵...
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    Chris Young
    @ChefChrisYoung
    Nov 10, 2023
    After all the cutaways, I want to try something new. So I built a borosilicate glass oven to help show the changes going on as a beef Wellington cooks.
    00:00
    6.7K
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    Chris Young
    @ChefChrisYoung
    Feb 24, 2024
    Ever wonder how an air fryer is different than your convection oven? I cut one in half (really) to show you how the best ones work and why they do a better job of crisping food. Full video: youtu.be/yw--NLjZBNk
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    Chris Young
    @ChefChrisYoung
    Jul 22, 2023
    Something that often surprises people is how much cooking happens after you take things off the heat. A simple pan-roast salmon can go up another 30F! This is definitely not intuitive. Machine learning with lots of sensors is going to be much better at this than even the most
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    31K
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    Chris Young
    @ChefChrisYoung
    Jul 24, 2023
    Replying to @Rainmaker1973
    Not quite accurate. Yes, the CO2 bubbles expand, especially during proofing. But during the actual baking most of the expansion happens as water turns to steam, and inflates the existing CO2 bubbles. It’s the steam that cause most of the expansion we see during baking.
    17K
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    Chris Young
    @ChefChrisYoung
    Nov 30, 2024
    Replying to @garrytan
    I think the idea of craft in manufacturing is misleading. This sells the idea that you just need a small number of skilled people, similar to a great restaurant needing a relatively small number of talented chefs. Medium and high-volume manufacturing requires very large clusters
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    Chris Young
    @ChefChrisYoung
    Nov 13, 2023
    I was nervous when I heard @WIRED was reviewing the @IncCombustion Predictive Thermometer. Joe Ray is tough on kitchen tech, so I’m delighted to learn he liked our Predictive Thermometer, giving it 9/10:
    This Is the First Wireless, Leave-In Meat Thermometer We Really Like
    From wired.com
    15K
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    Chris Young
    @ChefChrisYoung
    Oct 12, 2023
    Replying to @SnazzyLabs
    Nice job. Been shooting some new cutaways lately too:
    00:00
    2.9K