Why 10 Million Bacteria Want This Video Banned?

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  • เผยแพร่เมื่อ 23 พ.ย. 2024

ความคิดเห็น • 409

  • @ChrisYoungCooks
    @ChrisYoungCooks  4 หลายเดือนก่อน +206

    As I publish this video, a big software update (including SafeCook, MeatNet Cloud, and new low-and-slow cooking predictions) are waiting on approval by Apple and Google for their respective app stores. Be sure to update your app and Predictive Thermometer once the update is approved to get the features shown in this video.

    • @invisiblekid99
      @invisiblekid99 4 หลายเดือนก่อน +4

      So no worldwide shutdown bugs get through eh?!😂

    • @DannoHung
      @DannoHung 4 หลายเดือนก่อน +1

      Are the tables for fish getting updated? I have never seen the safe cook go green when cooking fish to 125F

    • @ChrisYoungCooks
      @ChrisYoungCooks  4 หลายเดือนก่อน +25

      Fish is a PIA. The FDA regulates seafood temps, not the USDA. The USDA tends to be more pragmatic about cooking temps and risks. The FDA is not. They choose to use Listeria as their organism of concern for fish, because they were concerned about cold smoked seafoods where listeria can survive in anaerobic conditions and cause some really nasty problems. Unfortunately, Listeria is really difficult to kill at cooking temperatures. So while we did make some updates for seafood that reduce the minimum temperature as far as the FDA allows, it's still often over kill in my opinion. Unfortunately, as a business we need to stay on the right side of the line and simply implement the rules as written.

    • @DannoHung
      @DannoHung 4 หลายเดือนก่อน +6

      Ah. That is frustrating. Surfacing that info in the UI would be helpful to understand why the Safe Cook isn’t “firing”, if possible in a later update.

    • @SighManP
      @SighManP 4 หลายเดือนก่อน +2

      Are the Safecook numbers solely based on US animal husbandry standards or can they be flexed to reflect local risk / risk dependant upon production method? ie Not all countries rely on chlorine wash chicken / battery farmed chicken is not the same as farm bought chicken. Is the Smart Thermometer or does it just cater to the US-centric denominator? I love the idea but don’t want a product focussed on a different geography with different standards

  • @threoples
    @threoples 4 หลายเดือนก่อน +575

    These are the only ads that I willingly watch

    • @harflin
      @harflin 4 หลายเดือนก่อน +31

      Imagine the world we'd be living in if every ad was held to content standards as high as this

    • @Kyle496
      @Kyle496 4 หลายเดือนก่อน +34

      What's great is this gives you almost all the info you need to do this yourself. I'll likely never buy one of those temp probes as I feel comfortable with just an instant read but the stuff he talks about is still informative and something I'd share beyond "you should buy this".

    • @ChrisYoungCooks
      @ChrisYoungCooks  4 หลายเดือนก่อน +121

      Thank you, that was certainly my goal. Yes, my thermometer sales pay for these videos, but I try to make them entertaining and informative whether or not you choose to buy what I'm selling.

    • @MrNullifier
      @MrNullifier 4 หลายเดือนก่อน +20

      ​@@ChrisYoungCooksit's s win-win situation, for you and us

    • @joshuablanchette878
      @joshuablanchette878 3 หลายเดือนก่อน +5

      i would buy more things if people selling the stuff produced content like this.

  • @user-yn8zn2jr4l
    @user-yn8zn2jr4l 4 หลายเดือนก่อน +224

    The most logical, analytical and calm salesman in the entire world.

    • @skyfiter99
      @skyfiter99 3 หลายเดือนก่อน +2

      Other salesmen wish they were selling this product

  • @PabloEdvardo
    @PabloEdvardo 3 หลายเดือนก่อน +56

    4:30 it's so rare to see bacterial load being discussed, especially with food safety. People think it's all about eliminating bacteria entirely, but it's just about getting them to safe levels, since our body is always fighting bacteria.

    • @Mallchad
      @Mallchad หลายเดือนก่อน

      Also sometimes paradoxically. removing all bacterial allows the proliferation of very very harmful bacteria like e coli because they aren't having all of their food literally stolen but other more tame bacteria like yeast. Which is why they tell us not to repeatedly reheat food even though technically you should've killed enough for it too be edible a week (cold) after

  • @rdr9999
    @rdr9999 4 หลายเดือนก่อน +28

    Chris, your videos are must-watch. Thank you for what you’re doing. A lot of today’s content is familiar to many of us who are your customers already, but that doesn’t make of it less valuable, and especially if you’re new to food safety issues. I know from your comments in the past that these videos take time, effort, and dollars. So thanks again for doing them. I realize they support your aims with Combustion Inc., but also know that I’d gladly pay for the kind of quality you’re delivering here. Just great stuff.

    • @ChrisYoungCooks
      @ChrisYoungCooks  4 หลายเดือนก่อน +7

      Thank you very much. I always think “the next video will be easier” and then I get carried away 😂

  • @lexotansteele2755
    @lexotansteele2755 4 หลายเดือนก่อน +91

    you have to love the dedication of this guy who traveled to a desert just to film a 10 second segment for his video.

    • @ayoubthegreat
      @ayoubthegreat 3 หลายเดือนก่อน +1

      Colorado

    • @isaiahhiggins
      @isaiahhiggins หลายเดือนก่อน

      How to make vacation = buisiness expense

  • @smittywerbenjagermanjensen9383
    @smittywerbenjagermanjensen9383 4 หลายเดือนก่อน +47

    Best food-cooking content on TH-cam and it ain’t close. Excellent Chris

  • @Parkey_Park
    @Parkey_Park 4 หลายเดือนก่อน +26

    I bought my predictive thermometer right before the extender was released and I can’t believe the amount of free updates it’s received over time. Easily one of my favorite purchases of the last 5 years. Keep up the incredible work!

  • @MadPick
    @MadPick 4 หลายเดือนก่อน +30

    Great video, and I love that you added this functionality to the thermometer! Now THAT is some good tech!

    • @ChrisYoungCooks
      @ChrisYoungCooks  4 หลายเดือนก่อน +11

      I have long wanted this capability. Spent too much of my life arguing with local health inspectors that didn't even know their own laws.

  • @iTzDritte
    @iTzDritte 4 หลายเดือนก่อน +105

    8:39 “The more people you cook for, the greater the stakes” 😂 Saving the “stakes” pun for a good video

    • @ChrisYoungCooks
      @ChrisYoungCooks  4 หลายเดือนก่อน +41

      Actually inadvertent! I didn't even realize I said it until the edit. LOL

  • @Flaakk
    @Flaakk 4 หลายเดือนก่อน +4

    This is a brilliant idea for a post-sale product feature. Chris, you and your team are making a reality the true benefits of modern over-the-air updates. Well done, bud!

  • @stickychocolate8155
    @stickychocolate8155 4 หลายเดือนก่อน +12

    Alright, I think it's time to buy a couple of these thermometers. Been mulling it over for a while and this kind of functionality really sells it for me.

    • @ChrisYoungCooks
      @ChrisYoungCooks  4 หลายเดือนก่อน +6

      Glad to hear it. And thank you for becoming a customer.

    • @_SurferGeek_
      @_SurferGeek_ 4 หลายเดือนก่อน +2

      Wish I could afford $399 for two. Stuck using instant read thermometer.

  • @Mindedfuture
    @Mindedfuture 4 หลายเดือนก่อน +5

    Superb video, can't fathom the amount of work that goes into these. Always delivers, it is just great to see the evolution this channel took since the beggining, hope they are worth making so we can get more!

    • @ChrisYoungCooks
      @ChrisYoungCooks  4 หลายเดือนก่อน +5

      Working on being able to push a bit more frequently. But each of these represents more than a month of work by a small team that helps me deliver the goods.

  • @maw9153
    @maw9153 4 หลายเดือนก่อน +5

    Man, this is amazing. You are one of a kind, Chris.

  • @Cbbq
    @Cbbq 3 หลายเดือนก่อน +2

    This by far the very best explanation of food safety I have ever seen. Well done. Keep up this excellent work…. Cheers from Canada

  • @joela.4058
    @joela.4058 4 หลายเดือนก่อน +2

    Thumbs up and comment for bringing in an expert and really trying to provide nuance to the subject.

  • @kevinjohnston4923
    @kevinjohnston4923 4 หลายเดือนก่อน +13

    Not a lot of food/technique visuals for safety information so Chris upped the production value. Nice work!

    • @ChrisYoungCooks
      @ChrisYoungCooks  4 หลายเดือนก่อน +6

      We had fun building those 3D bacteria animations and doing that tour of Seattle walk-and-talk at the end. Glad you enjoyed the video.

  • @c.trammell
    @c.trammell 3 หลายเดือนก่อน +10

    I love that bro did some Reading Rainbow type shit and went all the way to the desert for five seconds of video 😂

  • @Furluge
    @Furluge 3 หลายเดือนก่อน +1

    Thank you for the deep dive on this. As someone who got into sous vide cooking I quickly became accustomed with the range of food safety times as that method of cooking makes it very easy to keep food at those lower temperatures for a long time. One of my more recent pruchases has been a combi oven which allows the humidity to be controlled in the oven and lets you cook in a similar way just by keeping the oven flooded with high humidity air, and of course you basically do the same sort of thing with smoker, though there you have to be more careful about drying out the meat in the smoker.

  • @mejasiu
    @mejasiu 4 หลายเดือนก่อน +2

    Thanks Chris! Another great video! I have been trying to explain this to others but they always brush me off as crazy.

  • @apaliousaf
    @apaliousaf 3 หลายเดือนก่อน

    An educated customer is a good customer. Thank you for making an informative video, even if it did a lot of advertising. More good reasons for me to buy your thermometer. I've been considering it for some time now, as my cheap one isn't always reliable with its readings.

  • @amirviola71
    @amirviola71 3 หลายเดือนก่อน

    Your channel is super underated. I truly appreciate the amount of time and energy that goes into shooting and editing these videos!

  • @theelk801
    @theelk801 4 หลายเดือนก่อน +6

    great video, I remember seeing a chart of different temperatures for chicken and how long each one needs to be maintained to eliminate all pathogens with 165 being 0 seconds and wondered if there was a function that could be integrated using real time temperature data, which it seems you’ve done so that’s great!

    • @ChrisYoungCooks
      @ChrisYoungCooks  4 หลายเดือนก่อน +6

      Yup, integrating the real time temperature data across the food to track the lethality is what we've done. Shortens the holding time massively since you can't go from 130F to done instantly. It's nice to get credit for all of that heating time too.

    • @theelk801
      @theelk801 4 หลายเดือนก่อน +2

      @@ChrisYoungCooks I love it, thank you for your service

    • @itsmederek1
      @itsmederek1 2 หลายเดือนก่อน

      He also did it with an 'Integral' function so it comes around perfectly :P

  • @AgniButWithChronicBackPain
    @AgniButWithChronicBackPain 4 หลายเดือนก่อน +18

    Most underrated food related TH-cam channel.
    Every single one of your videos deserves at least 1M views fr.

  • @AsheeshLaroia
    @AsheeshLaroia 13 วันที่ผ่านมา

    The beautiful water at Lake Union Park makes me the calmest and happiest I've ever been while thinking about bacterial growth. Bravo.

  • @Vegeta1088
    @Vegeta1088 3 หลายเดือนก่อน

    I can’t recommend the thermometers enough! The customer support is also top-notch

  • @BigSteve93015
    @BigSteve93015 4 หลายเดือนก่อน +3

    Hey Chris, great content as always. Thank you for sharing your knowledge.

  • @zibMaker
    @zibMaker 4 หลายเดือนก่อน +4

    I've always wondered if the cooking times and temperatures with Joule were based on food safety or mainly texture. Do you know? I've never gotten sick from following the app. It's great you've added this feature based on a reliable source

    • @ChrisYoungCooks
      @ChrisYoungCooks  4 หลายเดือนก่อน +2

      Mostly texture, but we (myself and my colleague Dr. Douglas Baldwin) did give some consideration to heat up times and whether they would exceed food safety limits.

  • @chris582
    @chris582 4 หลายเดือนก่อน +4

    Wow, THE Dr Douglas Baldwin whose obsessively detailed site is one of my most long standing bookmarks!

    • @ChrisYoungCooks
      @ChrisYoungCooks  3 หลายเดือนก่อน

      Douglas is great! So glad we finally got to do a video together.

  • @bradyvickers00
    @bradyvickers00 4 หลายเดือนก่อน +2

    Another great video with amazing production! Thanks Chris!

  • @godofstones
    @godofstones 4 หลายเดือนก่อน +2

    So many advantage that come with being able to accurately control temperature when cooking.

  • @KB0B0
    @KB0B0 4 หลายเดือนก่อน +1

    Amazing video! Your channel really is a gem for cooking content.
    Also something to think about: when you cook for a lot of people, of course you want to be extra careful. But you should also not be sloppy with food safety if you cook a lot at home. The number of meals add up and something is bound to happen some time if you neglect food safety over and over for years

    • @ChrisYoungCooks
      @ChrisYoungCooks  3 หลายเดือนก่อน

      I agree and I strongly suspect most cases of food poisoning actually occur from home cooking.

  • @Mark-ks9jj
    @Mark-ks9jj 3 หลายเดือนก่อน +1

    Two of my favorite food/science geeks!!! Great video as per usual Chris well done!

  • @noobbear1119
    @noobbear1119 3 หลายเดือนก่อน +1

    I recommend Chris's channel to anyone who will listen!

  • @mryoda17
    @mryoda17 3 หลายเดือนก่อน

    Love the multiple shots with a lot of them in nature aswell, adds a lot! Great as always

  • @jeffj2495
    @jeffj2495 3 หลายเดือนก่อน

    Thank you Chris, for a very well researched and well presented video on this topic.
    AND, you made me big time homesick. I really appreciate the walk thru Seattle areas. Such a great city, and my roots in the Northwest bring back such great memories. Thank you sir.

  • @Nate-bd8fg
    @Nate-bd8fg 4 หลายเดือนก่อน +5

    Been watching your content for a while, this ep convinced me to buy one of your thermometers! I don't cook much, so it's now a 1st year anniversary present for my friend

    • @ChrisYoungCooks
      @ChrisYoungCooks  4 หลายเดือนก่อน +4

      🙏 thank you for being a customer, I’m glad you enjoyed the video.

  • @chongli297
    @chongli297 4 หลายเดือนก่อน +3

    Wow, Chris! Spectacular! I can't wait to update! Do the new low-and-slow predictions work for carryover cooking? I am on a quest to make the perfect home rotisserie chicken (on my Weber kettle) and my next avenue is to go for hot-and-fast on the spit to get really deep browning and crisping of the skin, followed by a long rest inside a warm dutch oven to get maximum carryover cooking that finishes the bird all the way down to the bones

    • @ChrisYoungCooks
      @ChrisYoungCooks  4 หลายเดือนก่อน +5

      They don’t handle carry over yet, but predicting evaporation was a step we had to take to be able to solve carry over and it turns out this greatly improved low temp roasting and smoking, so we released this update while we continue to build out the physics model we need for carry over

    • @itsmederek1
      @itsmederek1 2 หลายเดือนก่อน

      Damn this sounds like pretty high level stuff. For carry-over I imgaine that the ambient temperature plays a role for how fast the heat dissipates through the Dutch oven.

  • @oxkaioxo
    @oxkaioxo 3 หลายเดือนก่อน

    Thank you very much for your commitment. As always your videos and all the work behind them are of the highest quality.

  • @Drew-wf9bg
    @Drew-wf9bg 3 หลายเดือนก่อน

    i first saw your channel because of your steak content, but i’m good enough to just feel the meats firmness after years, this is really cool and not something i’ll ever do and is your most compelling video for me to buy your product

  • @connorwinton4343
    @connorwinton4343 3 หลายเดือนก่อน

    bro makes a clear and concise case for his product without bullshit I love it

  • @Nocturne4481
    @Nocturne4481 3 หลายเดือนก่อน

    Without doubt the best video I've seen of this subject. Thank you sir !

  • @hector-m-carrillo
    @hector-m-carrillo 3 หลายเดือนก่อน

    This is the video that got me to buy the thermometer.
    I tried reading the 7log reduction charts but they're cumbersome and hard to find in the moment.
    Having food safe do the calculus for me is exactly what i wanted from this thermometer.
    You've made my salmon so much better/easier

    • @ChrisYoungCooks
      @ChrisYoungCooks  3 หลายเดือนก่อน

      Thanks for being a customer. I’m really pleased that folks are finding this feature useful.

  • @blondehazelnut4816
    @blondehazelnut4816 3 หลายเดือนก่อน +1

    You have some of the best food content on you tube.

  • @PabloEdvardo
    @PabloEdvardo 3 หลายเดือนก่อน +1

    you're unironically doing the legwork to eventually revolutionize the food industry. at some point, due to economy of scale, multi-sensor thermometers paired with intelligent data logging systems will be inexpensive enough to deploy across quick service, fast casual, and full service restaurants. the power of going beyond just HAACP, and sampling occasional units, to actually being able to verify the safety of each individual protein being cooked, would both accommodate the variability in the cooking process, as well as ensure the safety, without requiring overcooking!

  • @joepancerz8048
    @joepancerz8048 3 หลายเดือนก่อน

    @ChrisYoungCooks
    I've been following you since day one and was a last minute preorder before the first batch of thermometers went out, better product than anything I've ever had previously, and great insight into some of the cooking process with each video. Keep it coming.

  • @iTzDritte
    @iTzDritte 4 หลายเดือนก่อน +23

    2:39 I appreciate the dedication of getting an actual shot in the desert 😮

    • @No_More_Films
      @No_More_Films 4 หลายเดือนก่อน +1

      I honestly can’t tell if it’s real or a green screen lol.

    • @RENO_K
      @RENO_K 2 หลายเดือนก่อน

      ​@@No_More_Films the VFX artist did great then if it was

    • @joemunkey
      @joemunkey หลายเดือนก่อน

      Almost certainly real

  • @MakeKasprzak
    @MakeKasprzak 4 หลายเดือนก่อน +3

    Thanks Chris for the science. 👍

  • @specialk22tt
    @specialk22tt 3 หลายเดือนก่อน +1

    Great content, great editing, beautiful house, and those are some sick Premiatas.

  • @TylerWood-m1q
    @TylerWood-m1q 8 วันที่ผ่านมา

    This is the only ad I've ever seen for a product that is specifically bragging about how well it meets regulatory guidelines

  • @kevinkalanda9946
    @kevinkalanda9946 หลายเดือนก่อน

    It would have been nice to connect the math of pasteurization with the notions of reverse searing and resting since you are outspoken on both of these.
    As well, a word on why ground meat is recommended to be cooked more thoroughly than a slab of meat (and how bacteria forms and spreads through meat to begin with) would be interesting!

  • @Allan_Urban
    @Allan_Urban 3 หลายเดือนก่อน

    The part about food safety in Moderniseret Cousine was one of the most useful things I ever read. This video does a great job explaining how it works.

  • @justinhalsall4077
    @justinhalsall4077 4 หลายเดือนก่อน +2

    I’ve been using Douglas’ tables for years now. I had a little fanboy moment when showed up!

  • @andrewmartin2953
    @andrewmartin2953 3 หลายเดือนก่อน

    I've been thinking about this complex algorithm for years and that I can't do it in my head. Will be purchasing your thermometer at some point, so thanks!

  • @4Jo
    @4Jo หลายเดือนก่อน

    This is one of the best ads I've ever seen. This information can help a lot of people with cooking, regardless. ⭐

  • @vikapavelitsa2393
    @vikapavelitsa2393 4 หลายเดือนก่อน +2

    Your channel is priceless! Thanks for your work!

  • @jodolski
    @jodolski 3 หลายเดือนก่อน

    This video blew my mind. Thank you so much.

  • @JoeKreis
    @JoeKreis 3 หลายเดือนก่อน

    I would always overcook my meats because I was overly cautious about getting sick from improper cooking. I purchased a sous-vide cooker but that was a hassle and took too long. It wasn't until I got your thermometer that I have finally been able to cook a medium rare steak at home and not be worried if it looks a "little too pink" only for me to put it back in the pan and overcook it to medium. Can't wait to use the new update and I appreciate that there is still work being put in to constantly improve the software for people who already have the thermometer.

    • @itsmederek1
      @itsmederek1 2 หลายเดือนก่อน

      Having lived in Japan and Europe eating raw meat and fish is just so normal to me I cant describe it, especially when purchased from a quality retailer or restaurant. Is steak tartar or sushi uncommon where you live? I also lived in Kenya and there bad food can make you sick no matter how well-done its cooked, as cooking meat that has already had some spoilage due to over exposure does not make it safe(Bacteria produce toxic compounds that survive the cooking process is my rudimentary understanding). Its all in the handling and hygiene practices of the suppliers, make sure they are trustworthy and you limit risk of contamination to acceptable parameters. Common sense also matters a lot, 2 hour 'danger zone' etc. Another thing is that most reported cases of food poisoning are actually just Norovirus transmission from other humans having touched the food, plates etc before serving rather than actual bacterial contamination, preparing food yourself or visiting trusted establishments mitigates this risk by a massive amount. Take this advice from somebody who has gotten sick plenty while eating overcooked meat(backpacking in third world countries) and has been fine occasionally eating raw stuff for a long time.

  • @Ultrasuede1
    @Ultrasuede1 2 หลายเดือนก่อน +2

    Over $200AUD, even with the special, just for a probe over here in Australia. My dreams of perfectly cooked frozen turkeys are crushed

  • @NeonDarkness
    @NeonDarkness 4 หลายเดือนก่อน +4

    I love the food information. it's good stuff

  • @dinoswarleafs
    @dinoswarleafs 3 หลายเดือนก่อน +1

    I live in Seattle so it's super cool to see your shots around SLU, Portage Bay and Queen Anne! Hope to run into you sometime since I ran into Kenji once haha

    • @ChrisYoungCooks
      @ChrisYoungCooks  3 หลายเดือนก่อน +1

      Glad you enjoyed it. And I’m always wandering around the city, so if you see me feel free to say hello

  • @mjbates
    @mjbates 4 หลายเดือนก่อน +4

    Great vid as always Chris!

  • @justinhalsall4077
    @justinhalsall4077 4 หลายเดือนก่อน +1

    That safe cook is a game changer for cooking with the little one without using sous vide!

  • @mdharrisuiuc
    @mdharrisuiuc 3 หลายเดือนก่อน

    I hope no skin melted off during the desert filming! Also I am super excited for the app update. I had a feeling the thing could do the calcs, but assumed it got put in the too hard bucket. I am glad it wasn't!

  • @InvadeNormandy
    @InvadeNormandy 3 หลายเดือนก่อน +1

    7:00
    I'm impressed it took this long for it to be "An ad" after telling me some actually useful and actionable information even if I had no interest otherwise.

  • @mandelcorny
    @mandelcorny 3 หลายเดือนก่อน +1

    Have you ever considered cooking a steak low and slow with a dehydrator at 140? Ive run some tests and it works very well

    • @ChrisYoungCooks
      @ChrisYoungCooks  3 หลายเดือนก่อน

      Yes, it’s just a very low-temp reverse sear. But you need to be a bit careful, evaporative cooling will typically keep the surface of the near well below 130F, so you’re incubating bacteria. If you keep the cooking time to less than a couple hours though I wouldn’t worry too much.

    • @mandelcorny
      @mandelcorny 2 หลายเดือนก่อน

      ⁠​⁠​⁠@@ChrisYoungCooksi go for 2-3 hours and use a laser thermometer and i monitor the surface to be about 135.
      Im not that concerned about bacteria as i sear it for about 90 seconds total in 475F oil to finish.
      I havent weighed the before or after but i found it concentrated the juices and flavor and makes the steak juices thicker.
      It also gets the perfect crust (for indoor cooking) since only the surface dries in the dehydrator.
      I am under the impression that like sous vide, holding the meat circa 130ish seems to activate some decomposing enzyme which makes it extra tender but after about 3 hours it gets a weird texture.

  • @guerilla_food
    @guerilla_food 3 หลายเดือนก่อน

    You are my absolute favourite content creator (ew). You seamlessly combine science and cooking in the most easily digestible, and cinematographically aesthetic way. As tired as this cliché is, you are the epitome of quality over quantity. Thank you for your contributions.

  • @jakeellerbrake756
    @jakeellerbrake756 3 หลายเดือนก่อน

    When Chris drops a video, I stop what I’m doing and watch it

  • @acepokemontrainer1
    @acepokemontrainer1 4 หลายเดือนก่อน +1

    I was thinking about foods like sashimi and beef tartare throughout the whole video, and then you got to it at the very end of the video like you read my mind! Great video as always.

  • @loganebeling9023
    @loganebeling9023 4 หลายเดือนก่อน +3

    Hey Chris, excellent video. I am a food safety professional and I really appreciated all the different sides of the ‘issue’ you presented here. I am incredibly excited to see this feature added to the thermometer, I think it is going to end a lot of Thanksgiving and holiday arguments about if it’s safe to pull the roast or turkey! It really is a game changing feature!
    I do have one minor gripe (respectfully). As I’m sure you know, the Food Code’s 700+ pages aren’t all about cooking temperatures. In fact, they’re mostly not. So, just slightly disingenuous to imply that the new feature distills down the whole thing. But not a big deal, I get the desire for exaggeration when talking about the new feature of your product. Keep making these awesome videos, please!

    • @ChrisYoungCooks
      @ChrisYoungCooks  4 หลายเดือนก่อน +3

      Yes. Aware that it covers more than just time and temp, but nuance doesn’t do well on TH-cam (or in marketing). This is the challenge of trying to popularize subjects most people consider boring, but are in fact very important, while trying to maintain accuracy of the info. Tricky balance!

    • @loganebeling9023
      @loganebeling9023 4 หลายเดือนก่อน

      @@ChrisYoungCooksabsolutely!

  • @klundtasaur8916
    @klundtasaur8916 4 หลายเดือนก่อน +1

    Love the nod to classic clickbait bullshit titles, but I'm loving my CPT even more! I already had a thermopen for my chicken grilling but the FoodSafe feature on the CPT is another level of peace of mind, especially when serving food to my 2 year old.
    Thanks for the continued updates (excited for Cloud!), the clear and excellently communicated knowledge videos, and for the killer product.

  • @guesswho2778
    @guesswho2778 หลายเดือนก่อน

    the best kind of ad, the kind that doesnt oversell the product and teaches you new things that can be applied even without the product.
    little too expensive for me, and shipping over here will probably cost more, if its even an option.

  • @mcnugget9999
    @mcnugget9999 3 หลายเดือนก่อน

    Outstanding content as always.

  • @Hyporecit
    @Hyporecit 3 หลายเดือนก่อน

    Amazing and informative video as always.
    Off topic question: What do you use on your hair? It looks great.

  • @spicelandsmokeandsear
    @spicelandsmokeandsear 3 หลายเดือนก่อน +1

    TH-cam needs to figure out a way to give multiple thumbs up. Great video.

  • @MissionFitnessCTC
    @MissionFitnessCTC 2 หลายเดือนก่อน

    Great video. Thanks!

  • @sparqqling
    @sparqqling 3 หลายเดือนก่อน

    Love your content from day one, can't wait for the day you start shipping to Hong Kong!

  • @HyakuJuu01300
    @HyakuJuu01300 2 หลายเดือนก่อน

    Your cinematography always amazes me.

  • @fireby4070
    @fireby4070 3 หลายเดือนก่อน

    Chris, you are an amazing man. Keep doing this, please. ❤

  • @blondehazelnut4816
    @blondehazelnut4816 3 หลายเดือนก่อน +1

    please give us more.

  • @coreyfunch561
    @coreyfunch561 3 หลายเดือนก่อน

    I always walk away from these videos thinking. They leave me feeling enriched for sure.

  • @Blackmark52
    @Blackmark52 หลายเดือนก่อน

    Ethiopian Kitfo, Laotion Lahp, and European style steak tartar and Korean Yukhoe both of which come topped with a raw egg yolk...
    I have eaten so many raw meat dishes, and some I have eaten regularly for years. I have never gotten even mildly sick from any of it.

  • @420yoloscopes
    @420yoloscopes 3 หลายเดือนก่อน

    Love what you’re doing Chris. I pirated Modernist Cuisine, but will pay for it someday.

  • @mullgubben
    @mullgubben 2 หลายเดือนก่อน

    Okay so I’m curious. The outdoor shots had some of the best audio I’ve seen. Were they dubbed? Did you use some ai to filter it? Or was it just a proper noise gate and really good microphone setup? Something else?
    Thanks for another great video as always!

    • @ChrisYoungCooks
      @ChrisYoungCooks  2 หลายเดือนก่อน

      Rode NTG4 shotgun mic and some good audio cleanup by my sound guy. That mic works great outdoors, don’t love it as much for the indoor work, probably going to get a Sanken shotgun to replace the Rode

  • @Hyce777
    @Hyce777 4 หลายเดือนก่อน +2

    I knew that if I needed a new thermometer, this was the one to get. Now I'm just going to get one anyways.

  • @5hurik0
    @5hurik0 3 หลายเดือนก่อน

    @8:40 "The more people you cook for the greater the steak's!" 🤣

  • @whatskraken3886
    @whatskraken3886 4 หลายเดือนก่อน +1

    I’ve been trying to explain the point he mentioned about using an integral to calculate total bacterial reduction to people for so long i swear

    • @ChrisYoungCooks
      @ChrisYoungCooks  4 หลายเดือนก่อน +2

      Let me guess, everyone was like “just stop talking…”

    • @whatskraken3886
      @whatskraken3886 4 หลายเดือนก่อน

      @@ChrisYoungCooks A lot of weird looks about suggesting anyone cook their chicken to anything less than the holy 165, mostly.
      I finally bought a predictive thermometer because of this video, by the way. greetings from canada 🇨🇦. any way you could work on it being less than $350 for us over here?

    • @ChrisYoungCooks
      @ChrisYoungCooks  4 หลายเดือนก่อน +1

      Sadly, I don’t think I’m eligible to run for Prime Minister and lower your national and provincial taxes, and improve your exchange rate against the Dollar. But we are looking into trying to make it bit cheaper by getting a warehouse in Canada. But, jeez, it’s not easy!

    • @whatskraken3886
      @whatskraken3886 4 หลายเดือนก่อน

      @@ChrisYoungCooks Fair, understood! Looking forward to cooking with it.

  • @joelfuller3232
    @joelfuller3232 2 หลายเดือนก่อน

    Im glad you made a video about this. I'm always asked why my chicken is so juicy but I'm always hesitant to tell them I undercooked it. Most people won't understand that chicken below 165 is safe when held long enough.

  • @ulaB
    @ulaB 3 หลายเดือนก่อน +7

    And here we are in Germany, eating raw minced pork for breakfast :-)

    • @mateuszekp
      @mateuszekp 3 หลายเดือนก่อน

      it is cured so it kills bacteria ;)

    • @ulaB
      @ulaB 3 หลายเดือนก่อน

      @@mateuszekp Mett is not cured. It really is raw, minced pork. Check out Wikipedia :-) They do have to follow very, very strict guidelines to prepare and sell it though. It has to be well cooled and can only be sold on the day it was madfe for example.

  • @mortenjensen2457
    @mortenjensen2457 3 หลายเดือนก่อน

    Brilliant video, as always, Chris. When do you start shipping to Denmark? Do I need to set up a business and start selling your thermometers? If so, then I will.

  • @georgebabus2030
    @georgebabus2030 3 หลายเดือนก่อน

    The opening was a nice touch

  • @metrazol
    @metrazol 3 หลายเดือนก่อน

    Okay, so somebody amped up the production values. This feels like a reintroduction of the Combustion. Also, great 3d track on that menu warning highlight.

  • @mms4382
    @mms4382 หลายเดือนก่อน

    We have similar food guidelines for meat and poultry in Germany but for some reason bakeries can sell buns with seasoned raw pork 😅 (Mettbrötchen).

  • @fraserturner112
    @fraserturner112 2 หลายเดือนก่อน

    An add that actually added some extra useful Information

  • @jc_alpha
    @jc_alpha 3 วันที่ผ่านมา

    How does SafeCook work for steaks given that pathogens need about 30 minutes at 135°F to decrease to a safe consumption level, yet we typically eat steaks with an internal temperature of 130°F or 135°F after having cooked them for much, much less than 30 minutes?

  • @CZTachyonsVN
    @CZTachyonsVN 4 หลายเดือนก่อน +2

    Just gotta say, the thumbnail is BANGER!!!

  • @bla9803
    @bla9803 4 หลายเดือนก่อน

    Thank you for the Celcius and for the documentary.

  • @pdpfatal37
    @pdpfatal37 หลายเดือนก่อน

    Chris, great content. But just a couple of questions:
    How does your unique thermometer predict bacterial death? Indeed, this is temperature and time dependent. Is this based on any USDA/FDA guidelines? Is your “SafeCook” feature an estimate?One way I could envision this working could based on prior work of existence of bacteria per unit measure of meat, then applying predictive modeling to cooking temp analysis to finally advise the user of a “safe” temp. Is this close to how this feature works? Also, how does this feature account for any foodborne toxins? Some toxins degrade at temperatures much higher any recommended practical cooking temp. Thanks!

    • @ChrisYoungCooks
      @ChrisYoungCooks  หลายเดือนก่อน

      It is based on the USDA and FDA guidelines and does an integrated thermal death calculation using the appropriate D and Z values for the relevant target organism (usually salmonella, but for someone’s it’s listeria or something else like Coxiella). It calculates the total log reduction of the pathogen and compares this against the formal standard for that food (6.5D or 7D for most foods) to determine when the combination of time and temperature has achieved the food safety standard.
      As for toxins, there is no concept for the thermal destruction of toxins on the food safety code, so if they are present in the food it would always considered unsafe and should be destroyed. Avoiding the production of toxins is managed by respecting heating and cooling times, and safe storage temps. We do check that heating times below bacterial destruction temps stay within the required limits.

    • @pdpfatal37
      @pdpfatal37 หลายเดือนก่อน

      @@ChrisYoungCooks thanks for responding, Chris. Very interesting. In your R&D, did the experimental results correlate during testing? If so, what is the probe’s factor of safety/margin of error in this regard?

  • @PeterCall
    @PeterCall 3 หลายเดือนก่อน

    Such great information.

  • @PaulRitchie-q7p
    @PaulRitchie-q7p 3 หลายเดือนก่อน

    Actually, in my case the salad did try to kill me. This was a very informative video that covered food safety in a way that I've never seen before (not sure why because it was pretty easy to understand. Thank You.