Science Video

Guy Literally Slaps Chicken And Steak Until They’re Perfectly Cooked

A couple of years ago on Reddit, someone decided to ask how much energy it would take to cook a chicken by slapping it. The internet, of course, responded as best it could, with answers saying how fast you would need to slap it (over 3,700 miles per hour) or how many times total (over 23,000 times).

Of course, this was all just theoretical until recently, when science YouTuber Louis Weisz did the unthinkable and cooked a whole chicken and steak purely through the power of slapping.

Weisz accomplished this culinary feat through some science and robotic ingenuity, putting together a piston, a cutting board for slapping, and some aerogel for insulation. This kept all of the heat generated by slapping the meat inside of the food, meaning that it wouldn’t get lost and the entire thing would cook.


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♬ WII SHOP TRAP – Flixterr

It took a few attempts, but Weisz managed to get a steak up to a perfect medium rare (about 60 degrees Celsius) and keep a whole chicken at 55-58 degrees Celsius long enough to kill any bacteria and render the meat cooked. While he didn’t eat the chicken (one of the protective bags broke into the meat), the steak was tasty, even though the texture was a little off from all of the slapping.

Weisz wouldn’t recommend trying this at home, however, since the energy needed to cause all of that slapping is a lot more than what your oven would use to cook the same chicken. Nonetheless, the world of culinary science has solved another puzzle bequeathed to it by the internet.

#foodbeast Fast Food FOODBEAST Hit-Or-Miss Restaurants SPONSORED What's New

Chipotle Adds Quesadillas Nationwide Complete With Dipping Sauce Tray

Every so often, I find myself torn between ordering a burrito or tacos when stopping at Chipotle. While the bowls have their own magic, there’s something special about biting into a layer of warm tortilla paired with fresh meat. It’s euphoric.

Photo courtesy of Chipotle

Imagine how much tougher that decision has become, knowing that Chipotle has now added mouthwatering build-your-own Quesadillas to their plethora of menu options. 

Oh, man.

Customers can choose from any of their favorite proteins. This includes Adobo Chicken, Steak, Barbacoa, Carnitas, and plant-based Sofritas, before filling it with their favorite accoutrements.

You can personalize it with any of their salsas and dips, so your meaty quesadillas will never be without sauce options.

The Quesadillas are available at Chipotle locations nationwide and can only be ordered online or through the Chipotle mobile app.

Created in partnership with Chipotle.

Plant-Based Restaurants

TGI Fridays Is Unveiling A Vegan Steak

Photo courtesy of TGI Fridays UK

To ring in the new year, TGI Fridays in the United Kingdom is offering vegans a brand new menu item that’s sure to turn some meat eaters’ heads. For any non-meat eaters wishing they could enjoy the experience of steak, but without consuming actual meat, the restaurant chain is serving up grilled Watermelon Steaks.

The restaurant takes a fresh watermelon and cuts it into steak-sized slices. Marinated in garlic and seasoned with a spicy sriracha blend, the watermelon slices are then chargrilled to create a steak-like texture and aesthetic.

Available now at TGI Fridays locations throughout the UK, the dish is served with crispy seasoned fries and roasted vegetables as well as a creamy avocado sauce and Friday’s iconic glaze.

A few years back, a restaurant in New York City created a viral dish they also called “Watermelon Steak” that followed a pretty similar concept. Wonder if that popularity will translate to Fridays’ new item?

TGI Fridays also launched a Vegan Stack Burger to give patrons more vegan options going into the new ’20s.

Science Sustainability Technology

Meat Was Just Produced In Outer Space For The First Time In History

With concerns growing that humans may not be able to produce enough food to sustain the entire population, out-of-the-box solutions have continually developed. The latest of those innovations has also broken significant ground in history, as meat tech company Aleph Farms has become the first to ever successfully produce meat in outer space.

Working in the Russian wing of the International Space Station, Aleph was able to grow one of their cell-based steaks without a massive strain of natural resources. It’s a major step in the scientific progress of being able to produce meat, no matter the environmental conditions.

Aleph’s technology works by taking cells typically found in a natural cut of steak (ie. fat, meat, support cells, and blood) and using them to grow meat under controlled conditions. They claim to be able to make a piece of meat in three weeks as a result of this process, although it is still relatively costly, at thousands of dollars per pound.

Photo: Aleph Farms

By producing this steak in space, Aleph proves that even if climate change and other factors prevent beef from being raised sustainably in the next few decades, science and technology can eventually still ensure that folks can have their meat, no matter how harsh the conditions are.

They’re still years out from the technology being scaleable or affordable, however, so we’ll have to wait a while before we can taste this extraterrestrial experiment for ourselves.

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Longhorn Steakhouse Introduces Steak & Bourbon Flavored Ice Cream

Sweet and savory is a flavor combination that’s been loved since, well, the beginning of cooking. Now, starting on July 1st, Longhorn Steakhouse is taking aim at the trusted combo with their new Steak and Bourbon Ice Cream.

Yes, you heard that right. Meat and alcohol flavored ice cream. 

The steakhouse’s vanilla ice cream is mixed with a “swirl,” if you will, of steak bits that are akin to end-of-the-bag beef jerky crumbs. While the ice cream is the star of the show, it’s served in a sundae complete with bourbon caramel and whipped cream. Rounding out this meat-and-greet, the sundae is dusted with steak sprinkles, two words that I never thought would appear after one another. 

We recently got to try the sundae and, as expected, the flavor lives up to its name. The ice cream itself tastes like a smoky salted caramel, while the steak flavor isn’t immediate, but becomes quite apparent after the sweetness from the caramel dissipates. Imagine chasing a bite of beef jerky with a shot of heavy cream. Sweet, salty, fatty — what more could you ask for?

After some brief convincing, my fellow Foodbeasts around the office gave the new sundae a try. Small bites were taken and eyebrows were raised, but most went in for a second bite. A couple went in for more. The sundae was resoundingly solid. “It’s actually kind of good,” said managing editor, Reach Guinto, as he took a fifth, sixth, and seventh bite.

For steak ice cream, I would say “kind of good” is a win.

So, if you’re ever sitting around after a nice steak dinner deciding on a dessert, and somehow still haven’t gotten your steak fix, worry not! Longhorn Steakhouse has your answer. 


Grill Masters Who’ve Each Cooked Over 1 Million Steaks Give Their #1 Tip For The Perfect Steak

I’ve cooked my fair share of steaks over the past few decades. Some came out fantastic, while others were either too dry or lacked the proper flavor needed to truly stand out. Eventually my efforts grew more consistent as time passed, but I always wondered how my earlier attempts would have fared had I received some sage words of wisdom from some steak grilling professionals.

When I go to a steakhouse, it bums me out how noticeably different tastes, textures, and sears are on a steak compared to my paltry attempt at home.

LongHorn Steakhouse is an iconic restaurant chain that’s known for serving up juicy filets of beef by the hundreds on a daily basis. The chain began celebrating what they’re calling Grill Legends, grill cooks at the restaurant who have put in the hours and hit the incredible landmark of cooking up more than one million steaks.

Only four grill masters, out of thousands, have achieved this milestone.

I spoke to Grill Master Legends, and asked them to share with me the wisdom they gained through cooking steaks at such a high volume for a majority of their life. Here’s what they had to say:

Simi Tamaseu (Jacksonville Beach, FL)

Cardinal rules of steak:

“It’s important to have the right grill to cook on. Whether it’s a flat top grill or a char grill, make sure your cooking surface is clean, with a nice high temperature (around 500-550 degrees).”

Other tips include:

  • Make sure you’re picking the right size of steak for what you’re cooking. If you’re cooking a rare steak, choose a thicker cut of beef.
  • Always use fresh steaks, never frozen.

Mike Mort (Rome, GA)

Cardinal rules of steak:

“Always apply bold seasonings to the steak, coating both sides of the meat thoroughly because some of the seasoning will fall off the steak if using a char grill. I also like to put steaks in different zones on the grill to help me remember which ones are rare, medium rare, medium, medium well or well done. That way, we can always ensure a guest gets their steak just like they ordered.”

Other tips include:

  • Pick the right steak for the right temperature. (Well,thinner) (Rare, thicker)
  • Flat iron steak is a cheap cut of steak that cooks very well and is one of the most popular.
  • The perfect resting time for a steak is immediately, timed for about three minutes for it to travel from the grill to the table.

Choya Phillips (Madison, TN)

Cardinal rules of steak:

“You have to really respect the time and make sure every steak you cook is pretty much right. If you’re not taking your time, you can pretty much mess up any steak.”

Other tips include:

  • Ribeye steaks have the best marbling.
  • Take your time selecting the right cut of steak before cooking.
  • The perfect resting time is no more than 5 minutes after its off the grill.

Kurt Frazer (Covington, GA)

Cardinal rules of steak:

“When grilling a steak on a char grill, always make sure the grill is hot [and clean]. That way, you can get a nice sear on the steak.”

Other tips include:

  • There are no specific steaks that are great for beginners, you just have to jump in there and get familiar with the trend of the cook. You just keep doing it each day until you master it.
  • It’s a matter of what technique works for you.
  • Take the steak out of the fridge for about 30 minutes before going on the grill.
Animals Products Video

We Ate Hokkaido Snow Beef, The World’s Most Exclusive Steak, With Instant Ramen

When you get the chance of a lifetime to eat one of the most exclusive steaks in the world, what would you eat it with? In the case of the FOODBEAST crew, that answer was instant ramen noodles.

Recently, we were given the chance to try a couple of steaks off of a Hokkaido Snow-certified cow. This is huge, because Hokkaido Snow Beef is one of the hardest to find in the world. Only one or two cows get this classification on a monthly basis, and most of that meat never makes it stateside. As a result, the beef comes at a high price. For example, the two 12-ounce steaks (a ribeye and a New York strip) — provided to us by Holy Grail Steak Co. — cost about $300 each.

Holy Grail gets their Hokkaido Snow Beef from Chateau Uenae, which raises them in the cold, snowy mountains of the Japanese island of Hokkaido. All of the beef certified as Hokkaido Snow is also A5 Wagyu, with A5 being the highest designated quality for beef, and has an extra layer of fat from their icy living conditions. The resulting meat is marbled with intricate patterns of delicious beef fat and tender enough to be cut with a fork.

Now, we did pair these steaks with some instant ramen, but we first made sure to pay our respects to the beef and tried it in its pure, unadulterated form. Each cut was cooked as simply as possible, with just salt and pepper used to season with a dry cooking surface to let the beef fat render and enrich the meat even further.

All of that rendering fat made for some soothing, sizzling steak ASMR, and we filmed the process on the Foodbeast Twitch channel, a clip of which you can relax to below.

The taste of these steaks could best be described as a beefy butter. Actually, with the amount of marbling running through the New York Strip, it was essentially like eating fat scented with the meaty, caramel-like notes of beef wafting through. The ribeye was a more meaty cut and had a denser texture as a result, with the taste more akin to that of pure, unadulterated steak. Still, each cut melted in your mouth faster than a shard of dark chocolate would.

What was the most mind-boggling aspect of the steak by far was its texture and tenderness. We’ve seen A5 wagyu get cut with a butter knife with ease before, but this Hokkaido snow beef was almost as fork tender as a piece of pulled pork. Slicing into it was so effortless that knives weren’t even required.

We then mixed up the classiness of the steak with the instant ramen of our childhoods and put an entire Hokkaido Snow Beef steak into a freshly brewed bowl of noodles. This was a particularly special instant noodle bowl, though, since it came with a fresh pack of kimchi on the inside. That acidity and heat combined with the steak was actually a flavorsome balance. While you may think that fancy steak and store-bought noodle packets wouldn’t work together, this one did to the point where I felt guilty for enjoying it so much.

Regardless of how you enjoy the Hokkaido Snow Beef, though, it is definitely a prized cut you should consume in the way you love best.

If you want to try this exclusive steak for yourself, you can get it on Holy Grail’s website. Currently, the online meat store is sold out of the beef, but you can sign up for notifications to be one of the first to snag a cut or two when it’s available.


9 Wild DineLA Dishes We Need To Sink Our Teeth Into

Photo Courtesy of Ma’m Sir

We’re smack in the middle of Los Angeles’ acclaimed restaurant week, and for those of you in Southern California through January 25, a bevy of eateries are participating in dineLA. This is an event where participating restaurants craft an exclusive menu, lunch or dinner, that best represents them — just at a fraction of their regular prices.

For those who participate in dineLA for the adventure, and want to venture away from the more traditional dishes you can find at most restaurants, you’re in luck. We discovered nine innovative dishes that have piqued our interests this season.

Check them out below. As with most cases during dineLA week, reservations are highly recommended.

Cracklin’ Beer Can Chicken


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Found at A Frame, this Cracklin’ Chicken combines the moistness that comes from beer can chicken with the rich, bold flavors that can only be found at this Hawaiian Soul Food spot. With a beauty like this, it’s no wonder this chicken item has become one of A Frame’s signature dishes.

Croissant Bread Pudding


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Made with dulce de leche and vanilla bean gelato, Art’s Table is serving up this sweet rendition of bread pudding made from croissants as part of their dineLA menu. Croissant Bread Pudding checks off a lot of the boxes for anyone with a sweet tooth.

Ribeye Dry Aged In An Environmental Chamber


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A dry-aged steak is an experience that beef lover should have once in their life. APL Restaurant is serving a ribeye that’s been dry-aged in the restaurant’s famous 1,000 square foot chamber. Man, imagine the flavor waiting to be unlocked within that steak.

Duck Confit Poutine


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The duck confit fries from Belcampo are one of the best fries I’ve had the privilege of trying in Southern California. Belcampo takes them to a new level by throwing in crispy duck leg confit, duck gravy, and white cheddar.

Lobster Tacos


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Fans of hard shell tacos can find Blue Plate Oysterette’s Lobster tacos stuffed with Maine lobster, shredded lettuce, jalapeños, and drizzles of a “cheesie” sauce and truffle oil. A huge departure from the hard shell tacos I enjoyed in college, but a welcome one.

Lobster Pizza


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There was a time when throwing lobster on a pizza was unheard of, but Cattle and Claw’s took their shot and it looks delicious. This may be the first pizza I wouldn’t dunk in ranch dressing.

Butter Lobster Ramen


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The key to a solid bowl of ramen is a rich broth, and Hinoki + The Bird’s Lobster Ramen does not shy away from that. This decadent dish features butter poached lobster swimming in a seafood broth and hand-made ramen noodles.

Longanisa Burger


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I haven’t been a fan of longanisa sausage for long, but since trying it, the Filipino ingredient has become too delicious to quit. Ma’am Sir’s Longanisa Burger serves up an entire patty filled with those juicy Filipino flavors. Wonder if I can request a double patty here?

Big Mohawk


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Fans of the Impossible Burger will want to check out Mohawk Bend’s Big Mohawk, a meatless play on McDonald’s prolific Big Mac Sandwich. It features two vegan Impossible Meat burger patties, shredded lettuce, vegan American cheese, pickles, onions, and special sauce on a sesame seed bun.