Chef Son Jong-won and Actor Yoo Seung-ho Share Stories of Meat Grilling Science and Photography on 'Fridge PT'

In the video for 'Fridge PT', a spin-off of the JTBC variety program 'Chef & My Fridge', Chef Son Jong-won and actor Yoo Seung-ho met to share culinary knowledge and personal daily life. In the released video, Chef Son Jong-won appeared as a cooking instructor, and Yoo Seung-ho appeared as a student feeling a plateau in his cooking, engaging in conversation.

Yoo Seung-ho, "A cooking plateau has arrived... all food tastes the same"

Actor Yoo Seung-ho revealed in the video that he has been living alone for 9 years and has been cooking for himself due to his high interest in cooking. However, he confessed that he has recently hit a culinary plateau, worrying that the taste of all the food he makes, such as fried rice or stews, has become the same. Yoo Seung-ho also expressed his fandom toward Chef Son Jong-won, saying, "I have seen you many times on screen, but seeing you in person, you are truly cool."

Yoo Seung-ho explained that regarding his usual personality, various types of MBTI (I, S, T, F, J, P) coexist depending on the situation. He added that while he has an organized style when working, he is somewhat disheveled at home. Furthermore, he revealed he is a 'butler' living with two cats, expressing his connection and affection for the cats he first met during his military service. He also mentioned film camera photography as a hobby, explaining his background of being familiar with cameras since childhood.

Chef Son Jong-won's Meat Exploration, "Recommending flipping the meat multiple times"

Prior to the main cooking, Chef Son Jong-won conducted a 'Meat Exploration Class' using Hanwoo tenderloin, striploin, and sirloin. Chef Son explained the scientific principles for grilling meat deliciously and emphasized the importance of meat quality and the aging state. In particular, he noted that for this class, Hanwoo from SIR.LOIN that has completed aging would be used.

Chef Son explained the importance of temperature when cooking meat, advising that it is good to maintain the cooking temperature below 60 degrees to prevent moisture from escaping the muscles. Accordingly, he recommended a degree of doneness around Medium Rare. He also explained that the temperature at which the 'Maillard reaction', which determines flavor, actively occurs, is 130 degrees.

In response to a question about the number of times to flip the meat, he explained, "Flipping it only once does not make the taste any better," stating that rather than a specific method being the correct answer, it is a difference in methods to reach the target state. In particular, Chef Son recommended the method of flipping multiple times, noting that if one flips only once when cooking at home, 'overcooking' can occur where the inside is excessively cooked.