Chris Young

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: combustion.inc

@jaymzrstee Most stuff in cooking is made more difficult than it needs to be because…. tradition. At some point you just have to choose between the red pill or blue pill.

@ChefChrisYoung Chef, I have a question related to your latest Michelin stock video. How did you deal with the existential crisis of realizing how many hours were effectively wasted standing over a stock pot, guarding from boils, just to have made stock this good, this easy?

@JohnnotJon Airpost

Today, we’re launching Airpost. I’m 46. That’s not a cool age to found a startup. At least according to Twitter. I still call it Twitter. I’ve loved advertising all my life. Since I was 19 and my mom told me about a movie called “Nothing in Common” with Tom Hanks where he plays an ad exec whose main job seems to be shooting hoops with his creative partner. That sounded fun. Since then, traditional advertising has stayed… traditional. From my 1st job out of college writing TV ads for Snapple and Fox Sports, to leading product marketing at Airbnb, I’ve seen a lot. Now the AI era is here and an entire $1T industry is about to change. Who will change it? Why not me? Why not us? Introducing Airpost: a platform and service where world-class creative strategists use custom-built AI to build video ads. Fast. If you’ve ever sat down to make an ad with AI and realized 20 minutes later you’re still wrestling with that same clip… that’s why we built Airpost. Growth teams are busy. They’re asked to do too many things as it is. They shouldn’t have to be AI experts as well. Creative strategists shouldn’t have to stare at a white box trying to decide what to prompt. They should have a partner. That’s what we aspire to be. And that’s what we’ve built our tech to do. AI ads shouldn’t have to mean only AI footage. We have an exclusive library of over 300,000 video clips we’ve shot ourselves. Our engine uses these, along with client footage and AI footage to make the ads we deliver each week. We’re funded by the best investors and humans we know. We bootstrapped our performance creative agency, Ready Set, to 200 people. I was always told VCs didn’t add value. If that’s true, it must be other VCs, because ours have been awesome. Thank you Zach Perret, Nate Abbott, Peter Hebert, Max Mullen and all of the firms and folks who’ve believed in us so far. We’ve gone from 0 to $1M ARR in the six months since we quietly started working with early clients like DoorDash, Dr. Squatch, Calm and more. So far, every customer has renewed. To celebrate the launch, we’re giving away a superagent where you: 1) Put in your product URL 2) Get snippets of what your real users are saying on Meta, TikTok, Reddit and X 3) Paste them into ad scripts Comment “Airpost” and I’ll DM you the private link. It feels (a little scary but) good to be out there. Here we go! 🚀

@dave_stickland @NotZainAgain Unfortunately this is just my account chefchrisyoung. It seems like someone reported me for impersonating myself (presumably so they could upload my content to their account to hijack the views)

@NotZainAgain @ChefChrisYoung Chris, is this connected to the Thermometer, etc where you'd have some leverage as a seller?

Does anyone I know have a good contact at TikTok? My account was banned because I was accused of impersonating myself. Appeals have received no response.

@Shirondrusinsky Oh, yes, definitely use a fresh chicken thigh. If the myosin has denatured from the first cook, it’s useless for clarifying after that

@ChefChrisYoung I see, thanks. I took the stock I had messed up, refrigerated it for a couple hours, re-blended (3m), and pressure cooked again. Raft still came out thin, perhaps because the myosin structure couldn't recover after cooling? Would my best bet be to try again with another thigh?

22 years ago my first job as the development chef at The Fat Duck was to break the rules of Escoffier and reinvent how we made our stocks. I ended up using half the ingredients and making a better stock 4 times faster—it was just a coincidence that we were voted best restaurant in the world a year later 😂 You can use this same technique, with a trip to Costco, to make an amazing stock in under 60 minutes for less than $6

@Shirondrusinsky Ah, let it cool a bit. If it’s really hot you risk denaturing the myosin during the blending step and not the cooling step. Plus you reduce the heat up time, which shortens the cooking time a bit.

@ChefChrisYoung Instant pot. I'll try blending it again for a few minutes this time and pressure cook it again and report back. The stock was also hot the first time, because I proceeded straight from the pressure cooking step

@Shirondrusinsky Hmmm, that’s strange, my initial guess is under blended, because you really need to disintegrate the meat. Also, helps if the stock is warm, but not hot when blending. Also InstantPot or stove top pressure cooker?

@ChefChrisYoung It was ~2L of stock that I made using a rotisserie chicken, like in the video. The thigh was raw when i blended. It is possible I under-blended because I was worried about steam buildup. Typo in my first message -- it was pressure cooked for 5m before natural release. Not 1m

@Shirondrusinsky How much stock for the thigh? And I’m assuming the thigh was raw when you blended?

@ChefChrisYoung Hi Chris, I tried the blender method and the raft came out pretty thin and went straight through the filter. I added 1 thigh, blended on high for 30s-1m, and pressure cooked on high for 1m and then released pressure naturally (took ~45m)

@HailDeanThanos Just the freezer. Filter paper doesn’t matter, you can just use a sieve or even a colander

@ChefChrisYoung Great videos For the final consommé are you doing the blender method or freezer method or both? Are you using coffee filters to strain it?

Vegetable stocks can be anything, but here’s one that I think is good basic recipe: 400g butter 500g onion 500g leeks 250g carrots 375g full bodied red wine Brown the butter in a pressure cooker. Thinly slice all of the veg and sweat in the brown butter until soft. Separately, bring the wine to a boil and flame off the alcohol and reduce it to 250g (about 1 cup). Add this plus another cup of water to the veg and then pressure cooker for 1 hour. You can also add about 2.5g of gelatin to the pressure cooked stock and dissolve it and then ice filter.

@ChefChrisYoung TY.But do you have a recipe for creating the veggie stock with the insta pot or is it just a whole other experiment? We thought your video was the best thing we’ve seen in a while.She is infatuated with making stocks and broths. I think sour dough should be your next experiment!

@gdtrades93 You can add about 0.5% gelatin by weight. If you want a vegetarian version agar agar can be used instead.

@ChefChrisYoung Just did the freezer consommé and it was phenomenal. How would one go about doing the same for just a vegetable stock?

@J_BaoMuncher Yup. I actually use a stove top pressure cooker myself when not shooting a video

@ChefChrisYoung Would a pressure cooker work, instead of instant pot with excessive features? Love the channel mate ♥️

@SoCalOSINT Possibly. But if it gets warm enough for the fat to thaw you’ll get some cloudiness. I find the ideal range is 45 to 60F

@ChefChrisYoung I am getting stalls in the chemex because my fridge is too cold. Can I leave in on the counter for a couple hours?

@HamiltoBergeran @FidoM28885 It tastes like very little and has the texture of pulp. I just compost it.

@FidoM28885 @ChefChrisYoung I think he says they extract every bit of flavor out of it. Probably not any good for eating… maybe for 🐕?

@CGaaf Salt isn’t going to migrate into the frozen meat at all. I generally just salt the meat after cooking has started and the surface has thawed a bit

@ChefChrisYoung I learned a lot from your video on cooking meats from frozen. But I was curious about how to season the meat ahead of time? Would salting a steak while frozen a few hours prior to cooking negatively impact this process? Would it thaw the meat? Or do you always season immediately before when cooking from frozen?

@OneGravitas @Mammoth You just have no idea what you’re talking about. All talk, no evidence you can cook.

@Mammoth @ChefChrisYoung Not nearly enough vegetable, no alcohol, no umami, too much meat. Also no feet but it's budget stock so he gets a pass on that.

New @ChefChrisYoung video I can't wait to see what insane cross section videos we get this time 🤩

@MatthewFei51795 Yes. I’d do about 2lbs of beef in place of the chicken. Oxtail or chicken feet would be a good source of collagen for gelatin

@ChefChrisYoung Your work is honestly mind blowing. Can you apply the same technique for beef stock using ground beef? What ratios would you suggest?

@Pawel2250227175 Whatever asshole

@ChefChrisYoung I see you still haven't learned to make a video without smacking your lips louder than you speak every 30 seconds.

@Mammoth @connorkapoor AI plus a bunch of conventional VFX cleanup

@connorkapoor @ChefChrisYoung How did he do that coffee bean grinding??