Chris Young
4 recipes converted from their YouTube cooking videos.
Air Fried Triple-Cooked Fries
Crispy, light‑and‑fluffy fries made from frozen thick‑cut potatoes using a quick soak, microwave blanch, and a high‑heat air fryer. Inspired by Heston Blumenthal’s triple‑cooked chips, this method gives restaurant‑quality fries without deep‑frying.
Quick Roast Chicken Stock (Pressure Cooker)
A fast, flavorful roast chicken stock made in under an hour using a rotisserie chicken, vegetables, and a pressure cooker. The technique, inspired by Heston Blumenthal's Fat Duck, extracts maximum flavor and gelatin in just 40 minutes, yielding a clear, meaty stock perfect for soups, sauces, and risottos. An optional consomme clarification method is included for those who want crystal‑clear stock.
Reverse Sear Ribeye Steak (Edge-to-Edge Perfect Doneness)
A step‑by‑step guide to achieving restaurant‑quality, sous‑vide‑like doneness on a thick ribeye using the reverse‑sear method. The technique controls surface temperature through three grill zones, lets the steak cool before the final sear, and finishes with butter, beef fat, pepper, salt and a splash of lemon.
Freezing Makes The Perfect Beef Wellington Foolproof & Easy
A show‑stopping Beef Wellington that stays perfectly medium‑rare from edge to edge thanks to a two‑stage bake from frozen. The beef tenderloin is sous‑vide, seared, wrapped in prosciutto, mushroom duxelle and puff pastry, then frozen and finished in a hot‑then‑low oven. The result is a golden, flaky crust and juicy, evenly cooked meat – ideal for holiday feasts.