plenty of cell walls within the walls of freezers! i freeze my vegetable scraps for easy stock. i’m happy to report that i haven’t heard a moo from anything in the bag at any point! :)
Iirc he used the word "walls" more metaphorically. A layperson may not immediately have an idea of where the cell membrane is and what it does, but calling it a wall immediately puts a picture in their mind.
A good way to tell if something has freezer burn is to store a single ice cube in the bag with the food after it has frozen. The ice cube will shrink over time, visualizing the damage done by sublimation.
Just FYI, I have 8 year old deer in my freezer that I cooked the other day and it was fantastic. We have found over the years that vacuum packing fresh deer/elk and freezing it right away after we butcher it and it will stay good for many years.
I think its hard to keep it that long because you have a high chance for your freezer to stop working in such a long time. If you loose electricity for a day it starts to degrade meat.
@@saschaberger7201 At least few power outages will happen in 8 year span It would be weird if you had none in 8 years. Even freezer can break in that time :D
@@dyto2287 yea likefor a vry short time ok but it sounded more like we where taling bout a day without electricity (but ofc chances are it will break in 8yrs 😅😂)
I just love how Adam reconstructs every question from ground up. I find it informative and entertaining! And it probably defuses or confuses a lot of blowback.
@@churblefurbles you dont have to spend a lot of time on the internet to find people who will attack you with information that is wrong, opinions that are unfounded or realities that dont exist. starting the question from the basics, explaining concepts people might not know, and culminating an explanation with a direct answer to the question is not only how all debates work (evidence, reasoning, outcome), but also allows people to understand things they might have resisted had they not heard the full response. you can say its too long if you knew all of the background, most people simply do not. i can guarantee you complain when people misunderstand the basics or assume incorrectly.
I truly appreciate the "show your work" concept. Learning to cook well involves knowing how to adjust a dish's seasonings and to a novice that can look like magic, unknowable. But an explanation of WHY a dish tastes flat or unbalanced or too anything is an invaluable tool. Thanks!
Fun note regarding defrosting freezers in Northern Sweden, back when it was still a thing. It was usually done once a year during winter, when it was very needed, and when it would be cold enough to simply store your food outside while dealing with the defrosting. This last week would've been a good one for defrosting since we had freezer temperatures outside.
@@kajsan760 True, I over-simplified a bit. And if we're nitpicking, it can be necessary to defrost a self-defrosting freezer as well, depending on how it's used, what's stored in it and how, etc.. But generally speaking, defrosting is not the common and necessary household task that it used to be.
"Cooking by ordeal." That sort of thing is entertaining, but as a dad approaching 40, I've found your "this is what we actually eat" videos to be my favorite content you've ever made. I've been enjoying some really healthful and economically made meat free chili thanks to you, and it's helped me on my journey to lose weight. It's hard to over ear food that feels more like fuel than a roller coaster.
There's another nice thing about practical, nutritious food. You can eat the same thing on repeat a lot more easily without getting tired of it. It's just a lot easier to eat a dish that has pretty much everything you need, multiple times in a week.
@@doodlydew I really disliked the chile video in particular. He made fun of the idea of making it the way mexican communities. The tone was so unabashedly imperialistic.
@@appa609 It's more making fun of the texas beanless style of chili and endorsing the mostly-bean/all bean style traditional more towards the NE US like PA. Outside the lack of ground beef my family uses the recipe is not much different, although we usually use no fresh chilis at all and mainly onion and chili powder. It was especially attacking beef-eating, something adam is aware we americans especially eat too much of and is trying to reduce the consumption of. It is especially bad for the environment and countries like Brasil are most effected.
It's so refreshing hearing you talk in long form without editing! You're so eloquent and easy to listen to. Also the "Cooking as feat of strength" comment made me laugh
Thanks for explaining how Tajine works :), im a Moroccan viewer and never knew it worked like that. and yes, we often don't eat tajine inside a tajine anymore other than tradition and special occasions. cheers
Re: tradition: I'm Kurdish. Other people have been trying to destroy my people for centuries. We've been denied citizenships where we're born, our language has been banned, our clothes, our names, and our very existence made criminal. So when someone misrepresents my culture, yeah, it bothers me. We're more than happy to share, we're fine with adaptations (we have a very large diaspora, we're used to adapting our traditional foods to what we have available - that's what immigrants everywhere do). But if someone makes a variation on something traditional, that's one thing - presenting it as "here's how this is done" and then blatantly lying about, in effect, us? That's just one more person denying that our culture deserves, you know, basic respect. It ignores our history and existence in the same way that the people who want us to assimilate or, preferably, die out completely do. I know that's not how it's intended, but it does the same thing. Better to just say you're inspired by or adapting a dish to your location and avoid all that crap. And as a bonus, it shows appreciation and respect for other cultures and people.
After some time it gets really difficult to acknowledge traditional foods correctly. Compare ravioli and piroggi and wan tan and maultaschen and any other kind of filled pasta. Wich one of these very similar dishes has to acknoledge another one? Or go and take a look at the wikipedia page for "Dumpling".
Now I want to see Adam do a side by side of the same dish cooked in a tajin with the traditional amount of liquid and in a Chrissy Teagan lidded pan with extra liquid. Show your work!
As someone from a former Warsaw Pact nation, food traditions are important here. It's not like our own native language cooking channels don't cook non-traditional foods (Street Kitchen is great for this), but they use traditional flavors in a modern way. Pistachio cream croissants, for example, or porkolt with mushrooms. The more traditional meals like a lecso cooked over a bogracs pot are summertime treats, and for many people a highly communal/family activity. Can you just cook it on the stove? Sure, but it's fun to cook over a low fire with family.
Thank you for sharing your experiences. I totally believe that we need to preserve culture and authentic techniques, because they are a big part of culture. Insisting on getting rid of tradition erases history; like editing people in and out of old photos, or fiddling with museum items.
@@eugenetswong or nah. It's like 1 man using a combine harvester making a instead of several hundred using sickles. Or getting a train for a couple hours instead of hiking for a couple days. Progress isn't a bad thing.
@@Eltener123 I deliberately mentioned albums and such, because I'm talking about cooking techniques, and not harvesting techniques. The vast majority of cooking techniques are in the kitchen or on the patio or on the sundeck. 2ndly, harvesting affects food taste and nutrition, but not so much that it invalidates the kitchen techniques. 3rdly, I'm not saying that everybody has to do it 1 way. I'm saying that we should be specific about what is and isn't traditional.
Is it? I mean, making puff pastry is hard, but who the hell bothers to make puff pastry? The store bought stuff tastes literally exactly the same, and making puff pastry is a huge waste of time and effort when we've managed to produce it industrially. Beyond that, nothing in it is particularly tricky. It's annoying, I guess, to make the mushroom stuffing and wrap the thing but... eh?
@@sawyerstudio My point is, making puff pastry from scratch is pointless. I know professionals who never do it. Scratch puff pastry is identical to store bought puff pastry. Now settle down, pumpkin. It'll all be okay.
My parents had an old upright freezer that needed to be defrosted every couple of months. Honestly, it was one of my favorite chores, especially in the summer. We'd get every towel in the house and a couple of cake pans and some wooden spoons/spatulas and whack the giant chunks of ice into the pans. It was pretty therapeutic, actually! And that freezer? Still chugging along, even as it approaches 40+ years old.
My parents have a chest freezer that is probably about as old as yours. But it only needed defrosting every couple of years or so. Probably because as a chest freezer there isn't nearly as much air turnover when it is opened, and it was only opened a few times a week on average. My father would defrost it in the winter. He would wait for the weather forecast to call for at least a week of teens or lower (preferably single digit or lower) weather. Empty the freezer onto the porch and let it thaw out and drain into the basement drain. He would borrow my mother's curler hair drier (she didn't use it that often) to blow hot, dry air into the lid of the drier to help it thaw and dry out as much as possible.
I used to do this as a kid absolutely hated it was in the freezer cellar, which would flood and had to be drained dialy and it would cause a huge mess which I had to clean
My drinking game for tonight became chug some beer every time Adam says Danger Zone. And I sing the line to myself before I do it. Thanks for another entertaining podcast!
33:40 When you mentioned the Tunisian guy making a southern American dish, it reminded me of non-southern Americans trying to make Nashville hot chicken. I’ve lived in Nashville nearly all my life, and I constantly see major restaurant chains like KFC making what they call “Nashville hot chicken,” and even some local places, and the way they make it is NOTHING like the traditional way of making NHC and it drives me NUTS. It’s not that the chicken is necessarily bad, but I’m a pedant. If you want to sell this stuff and people like it, great, but don’t call it Nashville hot chicken if it’s not Nashville hot chicken. Call it spicy chicken or anything else, but it’s not NHC if it’s not prepared the traditional Nashville way. It’s good, maybe even delicious, but it’s not NHC. Cognitive dissonance.
This is something that happens so often with culturally derived foods. And it shows the dangers of appropriating from cultures... because KFC is calling that chicken NHC large swaths of people start thinking that's what NHC is, when really it's just diluting this whole tradition into marketing and branding
This is my problem with Adam Regusea when he gets on these defensive rants: he often misses the point and fails to bring up that the reason people get upset over a dish not being made traditionally is not tradition *per se*, but the fact that changing the recipe can modify a dish to the point where it ceases to be or resemble whatever the cook set out to make. Tradition is great in that it acts as a standard to reference so you have a way of seeing if you've gone too far and made something else entirely , at which point people are justified in complaining that you're trying to sell them an apple when you've handed them an orange
It drives you nuts? You get annoyed? Oh boohoo, what will we ever do! You miserable, insipid trolls online always feel the need to let others know just how _entitled_ you are to being angry. No one with enough braincells to pinch together gets genuinely upset over fried chicken, and if you do, a dish rename isn't what you need, it's a prescription of lithium carbonate 500mg.
Great points about the fish and freezing. Tuna at some of Tokio's most prestigious fish markets has long long been sold frozen solid. This is whole blue eye fin tuna etc which can fetch 5 figure sums in $. The fish are flash-frozen on the boat, like you said. If its good enough for the highest quality sushi you can get in the sushi capital of the world, its good enough for me.
I would steer very clear from anything not flash-frozen, simply because of parasites. I like to eat much of my fish raw, and all of it is farmed and flash-frozen. Can't do that with wild-caught or non-flash frozen fish
tbf, they super cool tuna and also over fish tuna so that even the degraded tuna is still high value. Plus most people dont know better. Most farms if they wanted to (and do) sell terrible grade meat as most consumers will eat trash.
@@GTAIVisbest is flash-freezing necessary? by your comment i'd think that parasites survive a slower type of freezing, but not flash-freezing, why is that? are they able to sense and have some type of anti-freeze prepared?
@@slXD100 I don't know, but I'd assume that the ice crystal formation could damage the parasites and kill them. Slow freezing also damages the tissue of the meat that you're going to eat, so it'll be of a lower quality than something flash frozen.
It's part of the broader skill of communication/understanding. Unfortunately some people(not referring to the person asking the question) don't understand the necessity of this skill besides the fact that society says "you should do this". I'm glad Adam was able to clearly explain why he acknowledges people's traditions so other people can see some possible benefits to doing something similar in their own lives.
It really makes hunting easier when you don't have to worry about quick butchery. cut anytime the first day or two. Bleeding immediately is still required.
Well according to Merry and Pippin the salted pork is particularly good, so frozen meat isn't the only option. Now that being said we know from history that it's not that great, especially when eating it on a regular basis.
@@jtplays7411 Have you Hunted in the cold? Merry and Pippen were writen by an Englishman, a place where snow seldom falls and temperatures do not typically stay at -22·c or bellow zero farenheight. When you're working with an animal you have 8 hours maybe before it's frozen solid. Bleeding and Skinning are your immediate priorities after the death of the animal. Salting requires penitration of the flesh through osmatic procedures that will not inherently thaw the meat instantly. "Salt Pork" historically is quite different than bacon or other salty meats as the salt concentration is much higher to the point that boiling dilution was typically required for edibility. So the only thing I'd say is that historically you'd want to keep it frozen or bring it down to a cellar immediately where hopefully, depending on latitude, it would be above frozen. I live bellow the latitude of england, but in South Dakota who's frost line is 64in or 1.6 meters, so cellars would have to be deeper than a meter to make a decent sausage fermentation place historically. Smoking would also be fairly good, and who's heat could prevent freezing, but the freeze thaw cycles still apply to anything not immediately brought to a celler, heated dwelling, or smoking shack. (didn't mean to sound dismissive or angry about your coment in total, but I found bringing tolkien to a winter meats coment to be a bit funny, and i had to add details. sorry if it came out a bit rude.😅👍)
I think I’ve seen most of your videos. I especially enjoy the “podcast” ones. I believe this one and the explanation of your approach to tradition is absolutely remarkable and shows your deep thinking approach. That one is not pure research - which is time consuming but somehow easier (imho). This is pure thoughts and empathy. Thank you!
From experience, thawing frozen bread in the microwave makes it very moist and soggy, while using direct open flame makes it warm and nicely dry (with natural amount of moisture)
My German grandmother made the best potato soup, which included a roux. Approximately 45 minutes to prep a pot of soup - plus 30 minutes cooking time. Somewhere along the way, I began making a version that begins with peeled, small cubed potatoes in a pot of boiling water. Add onions and celery and other flavorings and by the time the potatoes are done (15 to 20 minutes), the soup is ready! I merely mash the potatoes with a masher and it's done. 30 minutes total time. Recently made Oma's version for my parents. Waaaay too much work and I actually prefer my own as it's lower in calories.
Here's a pro tip for you, since you like saving time. Buy a box of instant mashed potatoes! They're actually quite tasty, now that they're made in flakes, instead of powder. I think you'll be able to get your soup time down to 15 minutes, because you'll still want to cook the onions and celery.
@@hxhdfjifzirstc894 Thanks for the tip, but I can't do potatoes like that. I'm a high taster, like most of my family, and I can tell when any kind of processed potatoes are in anything. Cracker Barrel changed their mashed potatoes within the past year or so and they use some form of dried potatoes. Can't eat them anymore.
Great podcast as always. I'm a wildlife artist and use the rule of thirds all the time in my layout when I'm doing 2D work. I used it for years before I knew of it as a layout technique because I was using the layouts from well known wildlife artists and fantasy book cover artists. That type of layout just always struck me as more dramatic, especially when doing something other than portrait work. I don't think that this is strictly something in western art, at least not now. Although for a long time, western art didn't even use perspective.
I feel like frozen soups last pretty much forever. I have a garage freezer, with chickpea noodle and kapusta soup frozen about 3 years ago, if anything they’ve gotten BETTER with time
We asked the question largely because Charlie has Down Syndrome and is immunocompromised so we don’t want our cheap meat to impact him. He’s an amazing human! Think of us on March 21! Down syndrome is a third copy of the 21st chromosome. Thanks again! Loved the whole episode and Bea’s question was double awesome
Living pretty much my all live alongside North African descents in France I've eaten quite a lot of tajine. I agree with you for the possibility to cook a Tajine outside of the traditional Tajine, actually when my neighbors needed to cook for a large number of peoples that's how my neighbors would do, and it was delicious. However, being delicious doesn't mean being the same, the clay actually give a very specific taste to the meal that you won't get outside of a Tajine. (Special mention to the slightly burned caramelized part you will get at the bottom of the Tajine, usually we would eat these the day after with some bread... yummy).
It is also interesting, regrding freezing, that standard kitchen freezers can be used to prep leaves and other things for chemical analysis. That is a result of the cell wall breakdown that happens with repeated freezing and thawing cycles. I had to do this for a biology lab at home, before basically dissolving the remains of the specimen in a methanol bath. That sounds more sinister than I would like, but regardless. If you take something like a leaf, which was what I used here, and freeze it, thaw it, exam it, and then refreeze it and thaw it again, you will notice a massive difference. If you put it on a piece of paper after two freeze/thaw cycles, it will literally start leaking its chloropyll and other contents out into the paper along with starting to become a fragile goopy mess, which will only get worse from there. Refreezing frozen meat is doing the exact same thing but with flesh. And now, I must stop myself from thinking about what a small meat sample would look like after a few freeze/thaw cycles in a normal freezer.
Something you didn't mention in regards to freezers is that chest freezers typically do not auto-defrost. So if you want to keep something longer than the recommended time frame, put it in a chest freezer. That's what I do! I keep anything I'm going to use quickly (like an open bag of frozen fruit or ice cream) in my refrigerator's freezer and put everything else in a chest freezer. Upright deep freezers do auto-defrost so if you're in the market for a deep freezer, definitely weigh the pros and cons of chest vs upright. IMO the chest freezer is the better option if you have the room for it!
chest freezers also generally cost less to run as cold air is heavier so opening the door etc. causes less cold to "fall out" so it has an easier time keeping itself cold
I appreciate your mindfulness, honesty, and straight forward videos. Not every Korean recipe has to come from a Korean TH-camr. I don't mind interesting takes on traditional dishes. That's how we got bulgogi tacos, I'd imagine.
Got a $120 tangine that my wife bought. One of the most expensive decorative things she ever bought. Decorative, since now I just make the dish in the instapot and then out it in the tangine when there are guests.
Can't wait for the beef Wellington video you teased. I've never had it, and I was set to attend a cooking class with my family tomorrow as a birthday present and the main dish we were going to learn to cook was beef Wellington. But unfortunately we had to cancel because I recently got sick with COVID. Maybe after your video I'll have the stones to make it myself.
Using liquid nitrogen to freeze things doesn’t prevent ice crystals from forming however the crystals that from will be small but some tissue damage will have occurred. There is also more than one form of ice and which form you get depends on the temperature you freeze at and the ice can change form if frozen at one temperature and then stored at another. It is possible to freeze things without forming ice (you get a kind of glass) however it is quite complex to do so and you need to be substantially quicker than is possible with liquid N2. I did a PhD where this was fairly crucial because the water glass retains the interactions of liquid water.
I loved how you went on and on with the Samurai Cop example… in the end you - fortunately - managed to bring it all together to make sense… Those are the kinds of moments that make your content even more special. Happy Holidays - keep up the great work in 2023 and beyond…
I appreciate how you give some context on why you do certain things untraditionally (like the tajine thing), but I think you should also provide a bit of context on why spaghetti are not usually broken, it is not just people being toxic and having messed up priorities (although some are), unbroken spaghetti are helpful for a nest presentation. You don't care? Neither I do really, but it might be worth saying it
I think you do a great job presenting cultural dishes, but I also don't really know what it's like to have my culture appropriated because I'm Native American. My culture went to the torch a few centuries ago.
For christmas dinner, my parents roast a beef tenderloin and serve it with a horseradish sauce. So much easier than a wellington, and it saves my parents so much prep time that they get to use to load the table up with rolls and potatoes and green beans and a bunch of other incredible side dishes.
This is instantly my favorite Adam Ragusea video ever. I would prefer to have a world where we're not walking on egg shells trying not to offend people who don't know how to live and let live. However, Adam here makes a well-articulated and educated argument why it matters to consider where other people are coming from.
Food especially is about survival and nourishment. It's always sad when I see someone gate keeping food dishes or techniques. Food has always evolved and evolves as cultures mingle and techniques, and technology advances. It's a beautiful thing to acknowledge the history and traditions of food, so I love it when you do that. Great vid
I think it's sad when I see someone gatekeeping any aspect of culture. The best part of culture is sharing it with people of other cultures, and building new things from both. Cultural fusions, from food to music to mannerisms to dance to customs are what makes the human experience awesome, and in my spiritual beliefs, it's the entire purpose of conscious life. Luckily the gatekeepy whinging bullshit is mostly a thing among far left social marxists, mostly westerners, and hyper traditionalist right wing xenophobes, like US, Chinese or middle eastern hypernationalists. I say luckily because these groups of people don't have much worth sharing, and they're a minority of the world's population.
@@disinfectedape1808 another source of food waste is food advertisement. To get 1 pic of a bigmac McDonald's will send an entire pallet of buns, and they sort through them for the most photogenic one and while the rest are prefectly edible they go direct to the trash because if they donated them or sold them and someone got sick they would be liable. (Its kinda famous that a lot of the "food" in food advertisements are fake just to look good durring a photoshoot, but some real food is involved, and it all gets wasted) Atleast we know that when adam makes a dish its probably going to be eaten by him and his family once the cameras stop rolling. But i agree about the stupid trend of wasting food on TikTok or similar for likes needs to die.
Just learned today that there is now freezer with auto-defrost. I don't think I ever heard of one with it but then again ours have been going strong for the last 10-15 years, so no need for replacement. Just a defrost when it gets very cold outside.
the defrost just defrosts the evaporator coil. to my knowledge the freezer walls do not heat up, its just a heating element underneath the evaporator coil. Im a refrigeration tech
I don't doubt the stuff you work on works this way, but there are definitely freezers that run the circuit backwards to heat the evaporator side. If that's mounted in the walls of the freezer (eg chest freezer) then the walls heat up.
Hi Adam, I was a butcher for years, most of the meat is never frozen, at least at supermarkets. It’s called cryovac because it’s ready to freeze in its vacuum sealed plastic. At Publix, the fin fish at the seafood counter is never frozen.
I was gonna add a similar observation! For us up in Canada and working behind a seafood counter, the near majority of fishies I handled were never frozen-- however, 99.9% of the fillets of cod, haddie, and shrimp had been, either to be thawed by the sorter before being shipped to us or by us (you could build a house with the number of shrimp bricks i've thawed!). The cod we got was high enough quality that refreezing at home isn't really an issue but the shrimp definitely would get mushy if you tried.
This channel makes me feel seen and validated in a way that I never expected from a cooking show. And I don’t mean that at all in the humorous way, I mean it deeply and sincerely. Thank you for being you. Keep spreading your light in whatever way you are moved to. Much love.
Thanks for confirming what I'd assumed regarding frozen food safety. FYI in the UK, it's recommended all meat (and most other items) that has been frozen and thawed/defrosted be used the same day.
That is definitely over cautious. They also always say "freeze on day of purchase" when of course in reality I often throw stuff in the freezer when it's coming up to its expiry date and I'm not going to use it in time. (How do they know I didn't purchase it that day anyway...!)
I had a psychology professor researching vision experimentally find the most active regions within our field of view are those points effectively splitting up the visual area into thirds. He showed his research to an artist friend who then explained to him about the "rule of thirds". He had not heard of this aesthetic concept before his research.
was on autopilot while listening to this and heard “we are the ones who knock” and instantly got dragged back to consciousness lol 36:03 for anyone who sees this and wonders when he says it
Even in restaurants there are some dishes with chefs special recipes that use non-traditional methods. As long as it doesn't degrade nutritional values and tastes good why should it even matter. Cooking has always been experimenting with different recipes with different methods.
It's SUCH a non-issue. Mind-blowing how anyone would pretend they can't add cream to carbonara because people on the internet told them not to. Whole different story when cooking commercially.
I think Adam's acknowledgement is what makes his videos so good. It shows that he knows the science behind what he's doing and teachs you about it as well
I know for a fact that the pork tenderloins at the local grocers comes in frozen, then thawed in store before being put out for sale.... which many ppl then buy and (re)freeze... not sure about other meats, but for sure a lot of the chicken arrive at the store frozen. I have my particular grocer save frozen tenderloins for me to buy (still frozen), as I almost always throw them in the freezer for later.
While watching this, I am currently eating ground beef that was bagged up and frozen in August. Aside from some slight oxidation, it tastes pretty good. It's not as juicy or as flavorful as fresh beef, but it does the trick.
thank you so much for answering my question adam! I actually go by bea, its just people often don't know how to pronounce bea correctly, which you did pronounce correctly I might add!
One thing I like to do to help my freezer (and refrigerator) maintain its temperature despite cycling and opening the door is to add "ballast." I keep some plastic club soda bottles filled with water in my freezer. Adding that extra volume of ice in place of dead air helps keep the freezer's temperature more stable. If you need space for something in your freezer you can just remove some of the bottles. I do a similar thing with cold, filtered water in heavy glass bormioli jugs in my refrigerator. It's nice to have cold filtered water on hand ready to go for drinking or stock/soup making too.
i really liked the little side comment about the whole Liver King situation. I was watching your lifting internet vs cooking internet video the other day and was wondering your thoughts on that whole thing
Adam, love the primer on sublimation. I have access to a laboratory grade freeze dryer in Chattanooga. We make all sorts of fun food items with it. Come check it out sometime.
I have been using FOR YEARS the rule of thirds overlay as a way to place my subjects in the center cube. Thanks Adam now I have to delete my whole galery 😂 Thanks for the pod! P.S: I have watched/listened all of the pods but I can't guess what is it that is comming this Monday, what's wrong with my memory? 😔
Whenever we had to defrost the freezer when I was growing up, we'd just put all the food in the freezer in the chest freezer and all the food in the fridge in an Esky with all the mild and juice bottles of water from the chest freezer for cyclone season while it defrosted. Dad would tilt the fridge back while mum god down and pushed old towels under to soak up all the water, and one of the towels would be used to hold both the fridge and freezer open so that they'd thaw faster. This was always done in October, before cyclone season, but when the weather was warmer so that it was warm enough to thaw quickly but still had enough time to re-freeze all the milk and juice bottles for ice before Cyclone season.
I'm actually trying to explore the opposite question. Can slow heating cooked food potentially remain fresh for days or even weeks. I saw food over very low flames in an Indian restaurant while it was being served. Then I saw my wife's aunt make a pot of coffee and heat it every few hours "to keep it fresh". I really wonder if we just keep adding water how long these foods can potentially stay fresh and safe
No, you can't just keep heating coffee to keep it fresh. What she meant was to keep it 'hot', not 'fresh'. It's better than throwing the coffee away, though.
Great video! As per the USDA vacuum sealed meat kept at 0° F may be kept indefinitely. Best are manual defrost freezers that are never opened. I’ve eaten beef, chicken three years old and is perfect. Will try every year.
PSA: remember to clean out the vents in the back of ur fridge, once every year. If u don't clean out the dust and gunk that accumulates it can cause the fridge/freezer to stop working as good and also can cause a fire.
22:31 “My traditions are super important to me because: I am far more interested in me than I am in you… or anyone else.” I almost want to say this is arrogance but it could not be further from it. Adam, my good chum, you always speak honestly and there is no other TH-cam personality I respect more than you.
Been watching this yt shorts lately of someone living in the frozen north, pandaksha is the yt name I think. A lot of his meals are, well, looks like just sliced frozen raw meat or fish. Not all, but a lot! Just seasoned a bit. Edit: pandasakha is the channel
Most every change "resets the clock". When you freeze and thaw food, that resets the clock. When you cook food and refrigerate it, that also resets the clock. So you can run the clock up to three times!
I know here in Sweden we have we have a food item that is called “tre små rätter”, basically ”three small dishes”, and we joke about the fact that it is not genuine Chinese food. That it was made by a chinese in Sweden trying to adapt some aspects of chinese food to Swedish taste. Mostly we remind it to racists so that they don’t judge other food traditions for what they believe they have experience. That some things are adjusted to Swedish taste and not actual Chinese food, or the fact that when a lot of people say bad things about everything immigration then we remind them how much they love taco or pizza, good cultural exchange. It’s about understanding and respect, some things may not be necessary in modern context, some things have been adapted and some traditional things may be good for other reasons like conserving food and minimizing food waste because food has historically been expensive.
One thing to note is that most at home freezers will get low enough to halt most microbial processes but don't get low enough to completely halt protein and other chemical breakdown. The breakdown of proteins and chemicals will be slowed in a normal freezer but will not be fully ceased. All to say that over a period of months or years, you might have changes to the flavor profile
I felt like a caveman listening to the description of defrosting as something which people in dark and far away past had to do lol. (looks at freezer which Im planning to defrost for months now)
"Fun" story about defrosting freezers: around 30 years ago, my mom punctured the coolant line while chipping away ice in our freezer. I can still vividly remember the "smoke" shooting out.
For store bought meat, I've found it last about a yr or so in the freezer and I make sure it's eaten within 48 hrs after pulling it into the fridge for thawing. If it's 6mos or less I generally will give it up to 3 for poultry or pork and 5 or 6 for beef.
Loved the talk about how he could be wrong in making choices about whether traditions matter. One relevant example from my own life: leafy greens in stew dishes turn out better in a tagine than any other way I've tried to date. The unique environment in the tagine seems to result in better flavor and tender-crisp cooked texture than anything that involves more submersion in liquid.
9:00 yo can defrost the freezer in well under an hour easily by using a ventilator which will blow air into the freezer compartment. Doesnt even have to be a warm air. It clears off ice quickly. If you pack/cover the thingswith a blanket from all sides, it will not melt even in hot weather. Just add a few layers.
Fellow Adam, thank you so much for being a person and voice in the world who can be relatable to people who are "on the fence" in this totally fabricated "woke vs. anti-woke" culture war, setting a relatable example for them and teaching them in a reasonable tone, that it's a good thing to make sure others are properly seen and treated fairly, and that if you're in a priveleged position to, you should foot the bill for it if you can. I think you're doing a great job at something most people are really bad at, and you're a strong force of good in the world.
We really need more reasonable people(like Adam) to be "woke", because right now, both the unreasonable woke people and the anti-sjw types are on the same side in making "wokeness" look bad. I use "woke" in quotation marks because the term has already been heavily steeped with a negative connotation, and we should use a different, new word to describe Adam's type of "wokeness"
I have an upright freezer and a chest freezer. Both are NOT self defrosting. I'd rather defrost once a year but have my food last longer. The freezer that is part of my fridge IS self defrosting. There is a very noticeable difference in how much faster food gets freezer burned in the self defrost. I try to keep long term in other freezers and only food I will eat fairly soon in the fridge freezer.
I was wondering what you do with your frozen foods when you are defrosting your freezer? I try to "eat down" my freezer before defrosting but I keep filling it back up before I do 😁
@@lorr.jones8887 "eating down" mainly. But also, having two freezers makes that easier. Used to have grandkids living on property and belonged to a food gleaner group so sometimes would get a bunch of something at once. Now it is just me and I plan to get it down to using just one of the freezers. BUT... have done the other way. Just put the frozen stuff in plastic totes, place small electric heater in freezer to defrost quickly. Clean up /turn on / put food back in. Can get it done with very little thawing on the food if I hustle. Suppose I could go buy some dry ice but have never bothered. EDIT: Also, that method is much less food damage than living with a self defrosting freezer. I've lost food to self defrost. Have not lost to manual defrost.
My mother used to pile all the food in the middle of the kitchen and cover it with duvets (quilts) while she defrosted the freezer quickly by putting trays of hot water in it.
Love your podcasts. Always go in a direction that’s never suspected. Your command of the English language is what got me watching you. Bye the way Samurai Cop is on TH-cam. Going to go watch it now. Thank you for all the stimulating, funny, introspective podcasts!
Last summer a couple of nieces spent a couple months here in Alaska. One day we decided to go catch some pike, after a weekend of camping, so being near noon I grabbed a big pot, a bunch of ramen noodles and headed down the two mile trail to the lake. Made a fire at the lake and put the pot on. Once it was boiled I dropped in the ramen and the flavoring packets. The one niece went absolutely ballistic. She even tried to grab the pot off the fire and dump it all out. When she finally calmed down I asked, "What the hell is the problem." And she screamed, "You can't put the flavoring in with the water, it's supposed to go on the noodles after. I'm not eating them, they are ruined." She obviously was used to getting her way and going off the deep end as a method to do so. I told her to catch a fish then and leave us to our lunch. Six months later, it's still a thing for her. She doesn't have OCD or anything, she's just has to have things her way, all the f#cking time.
I can't do with a that kind of reaction. However it's not unusual in people on the Autism spectrum who take things literally and if instructions are strayed from tend to have a meltdown.
OMG the Samari Cop thing makes me think of Troll 2. It is similarly weird and the director/writer was from Italy so some of the lines are just hilarious.
Deep chest freezers!! They should have been mentioned. They are colder and freeze better and no defrost cycle. They also hold the cold in since you open from the top unlike your kitchen freezer where all the cold air pours on the floor. If you want to keep food frozen longer get a deep chest. I found a prime T-bone steak that was 5 years old in the bottom of mine. I sous vide it and it was still fantastic.
@@barvdw Fine, but most people can fit one somewhere like a garage, basement or even a closet so it had to be mentioned. They come in all sizes and are cheap to run. You can get a 5 cubic foot one and it’s only 24 inches wide. More than enough space for a single or couple.
@@barvdw That's where I'm at as well. I want one but in a studio apartment it's not gonna happen. Although, some smaller ones are now being made, space is still an issue.
@@JohannGambolputty22 I can fit one as well (as soon as I clean out my laundry room), a small one, of course. But that's the space I have, I have no garage, a cave with no electricity (and I wouldn't want to put anything in it after a break-in a year ago), and definitely no closet. Many people in a city don't have that much space as when you live in a single-family hope in the suburbs. I'm not saying you're wrong, having a chest freezer is great, and they are better, just... not suited for all living situations.
@@barvdw Not sure why you’re making this subject all about you. Sorry I tried to help. It had to be mentioned. Am I supposed to not mention things because some Karen Doe in apartment B has to say it doesn’t apply to her? You strike me as the kind of person who answers questions on Amazon with things like, “I can’t answer your question but I love mine.” Then just don’t say anything. Having the room for anything simply goes without saying. I wasn’t trying to solve everyone’s problems. Get a grip.
I'd never heard of auto-defrosting freezer technology before. But you did remind me I do need to defrost mine. Now that it's winter I can just wait for a cold day (today is the first day with positive degrees celsius outside in weeks so can't do it right away) and throw all the freezer contents on my balcony. The biggest problem is that its compressor is used for my fridge as well and my fridge is full of stuff so either I can't open the fridge at all during the process or I'll have to stuff all the sensitive stuff in thermo bags so it doesn't freeze if I put it on the balcony.
![⭐️( ลอยกระทง 2024 ) Ver. แดนซ์ Remix BY [ ดีเจกิต รีมิกซ์ ]](http://i.ytimg.com/vi/rMWOLhgXUHc/mqdefault.jpg)
Microbiology nerd correction: "Cell walls" are present in plants and many bacteria but not in animals, which have a cell membrane only.
Nerd!
bro definitely knows what an endoplasmic reticulum is and I do not respect that
plenty of cell walls within the walls of freezers! i freeze my vegetable scraps for easy stock. i’m happy to report that i haven’t heard a moo from anything in the bag at any point! :)
Iirc he used the word "walls" more metaphorically. A layperson may not immediately have an idea of where the cell membrane is and what it does, but calling it a wall immediately puts a picture in their mind.
Cool :)
A good way to tell if something has freezer burn is to store a single ice cube in the bag with the food after it has frozen. The ice cube will shrink over time, visualizing the damage done by sublimation.
Also works to tell whether the thing was ever thawed and refrozen, like if you had a power cut when you were away.
Just FYI, I have 8 year old deer in my freezer that I cooked the other day and it was fantastic. We have found over the years that vacuum packing fresh deer/elk and freezing it right away after we butcher it and it will stay good for many years.
I think its hard to keep it that long because you have a high chance for your freezer to stop working in such a long time. If you loose electricity for a day it starts to degrade meat.
Yeah, a friend of mine once forgot some exotic dog meat in his freezer and it was still good after a few years.
@@dyto2287 lol idk where u live butwhere I'm from its 100000% vry weird if u loose electricity it's not like it's nrl if that ever would happen... 😂😂😅
@@saschaberger7201 At least few power outages will happen in 8 year span It would be weird if you had none in 8 years. Even freezer can break in that time :D
@@dyto2287 yea likefor a vry short time ok but it sounded more like we where taling bout a day without electricity (but ofc chances are it will break in 8yrs 😅😂)
I just love how Adam reconstructs every question from ground up. I find it informative and entertaining! And it probably defuses or confuses a lot of blowback.
I love how thoughtful Adam is with his words. You don't really get to see that often on the internet.
It turns into noise making every answer longer than it has to be, expected from a reddit type.
@@churblefurbles you dont have to spend a lot of time on the internet to find people who will attack you with information that is wrong, opinions that are unfounded or realities that dont exist. starting the question from the basics, explaining concepts people might not know, and culminating an explanation with a direct answer to the question is not only how all debates work (evidence, reasoning, outcome), but also allows people to understand things they might have resisted had they not heard the full response. you can say its too long if you knew all of the background, most people simply do not. i can guarantee you complain when people misunderstand the basics or assume incorrectly.
@@churblefurbles why does knowing that questions have more than one sentence answer make you a “reddit type”
I truly appreciate the "show your work" concept. Learning to cook well involves knowing how to adjust a dish's seasonings and to a novice that can look like magic, unknowable. But an explanation of WHY a dish tastes flat or unbalanced or too anything is an invaluable tool. Thanks!
Fun note regarding defrosting freezers in Northern Sweden, back when it was still a thing. It was usually done once a year during winter, when it was very needed, and when it would be cold enough to simply store your food outside while dealing with the defrosting. This last week would've been a good one for defrosting since we had freezer temperatures outside.
We still have freezers that need to be defrosted (in Sweden). I defrosted mine just a few days ago. It's not just a thing of the past.
@@kajsan760 True, I over-simplified a bit. And if we're nitpicking, it can be necessary to defrost a self-defrosting freezer as well, depending on how it's used, what's stored in it and how, etc.. But generally speaking, defrosting is not the common and necessary household task that it used to be.
That's what my family does in Canada still. Even in relatively southern BC
DEFROST THE FREEZER IN THE WINTER, GREAT IDEA 😇
"Cooking by ordeal."
That sort of thing is entertaining, but as a dad approaching 40, I've found your "this is what we actually eat" videos to be my favorite content you've ever made. I've been enjoying some really healthful and economically made meat free chili thanks to you, and it's helped me on my journey to lose weight. It's hard to over ear food that feels more like fuel than a roller coaster.
Yeah, the chili recipe he just made is wonderful and very practical
There's another nice thing about practical, nutritious food. You can eat the same thing on repeat a lot more easily without getting tired of it. It's just a lot easier to eat a dish that has pretty much everything you need, multiple times in a week.
@@doodlydew I really disliked the chile video in particular. He made fun of the idea of making it the way mexican communities. The tone was so unabashedly imperialistic.
@@OrigamiMarie I eat the same staples every day, because it gives me peace of mind. I agree.
@@appa609 It's more making fun of the texas beanless style of chili and endorsing the mostly-bean/all bean style traditional more towards the NE US like PA. Outside the lack of ground beef my family uses the recipe is not much different, although we usually use no fresh chilis at all and mainly onion and chili powder.
It was especially attacking beef-eating, something adam is aware we americans especially eat too much of and is trying to reduce the consumption of. It is especially bad for the environment and countries like Brasil are most effected.
It's so refreshing hearing you talk in long form without editing! You're so eloquent and easy to listen to. Also the "Cooking as feat of strength" comment made me laugh
Thanks for explaining how Tajine works :), im a Moroccan viewer and never knew it worked like that. and yes, we often don't eat tajine inside a tajine anymore other than tradition and special occasions.
cheers
I wondered!!!
Re: tradition: I'm Kurdish. Other people have been trying to destroy my people for centuries. We've been denied citizenships where we're born, our language has been banned, our clothes, our names, and our very existence made criminal.
So when someone misrepresents my culture, yeah, it bothers me. We're more than happy to share, we're fine with adaptations (we have a very large diaspora, we're used to adapting our traditional foods to what we have available - that's what immigrants everywhere do).
But if someone makes a variation on something traditional, that's one thing - presenting it as "here's how this is done" and then blatantly lying about, in effect, us? That's just one more person denying that our culture deserves, you know, basic respect. It ignores our history and existence in the same way that the people who want us to assimilate or, preferably, die out completely do. I know that's not how it's intended, but it does the same thing.
Better to just say you're inspired by or adapting a dish to your location and avoid all that crap. And as a bonus, it shows appreciation and respect for other cultures and people.
After some time it gets really difficult to acknowledge traditional foods correctly. Compare ravioli and piroggi and wan tan and maultaschen and any other kind of filled pasta. Wich one of these very similar dishes has to acknoledge another one? Or go and take a look at the wikipedia page for "Dumpling".
@@vespasiancloscan7077 you shouldn't need a college degree just to live. Ignorance is fine as long as your habits are decent
How to say you’re gatekeeping without saying you’re gatekeeping.
TÜRKIYE NO. 1 🇹🇷🇹🇷🇹🇷🇹🇷🇹🇷🇹🇷🇹🇷🇹🇷🇹🇷🇹🇷🇹🇷🇹🇷🇹🇷🇹🇷❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️🦅🦅🦅🦅🦅🦅🦅🦅🐺🐺🐺🐺🐺🐺🐺🐺🐺 KARA BOĞA🐂🐂🐂🐂🐂🐂🇹🇷🇹🇷🇹🇷🇹🇷🇹🇷🇹🇷🇹🇷❤️❤️❤️❤️❤️❤️
Now I want to see Adam do a side by side of the same dish cooked in a tajin with the traditional amount of liquid and in a Chrissy Teagan lidded pan with extra liquid. Show your work!
As someone from a former Warsaw Pact nation, food traditions are important here. It's not like our own native language cooking channels don't cook non-traditional foods (Street Kitchen is great for this), but they use traditional flavors in a modern way. Pistachio cream croissants, for example, or porkolt with mushrooms. The more traditional meals like a lecso cooked over a bogracs pot are summertime treats, and for many people a highly communal/family activity. Can you just cook it on the stove? Sure, but it's fun to cook over a low fire with family.
Thank you for sharing your experiences.
I totally believe that we need to preserve culture and authentic techniques, because they are a big part of culture. Insisting on getting rid of tradition erases history; like editing people in and out of old photos, or fiddling with museum items.
Bro shut up
@@eugenetswong or nah. It's like 1 man using a combine harvester making a instead of several hundred using sickles. Or getting a train for a couple hours instead of hiking for a couple days. Progress isn't a bad thing.
Excellent video!
@@Eltener123 I deliberately mentioned albums and such, because I'm talking about cooking techniques, and not harvesting techniques. The vast majority of cooking techniques are in the kitchen or on the patio or on the sundeck.
2ndly, harvesting affects food taste and nutrition, but not so much that it invalidates the kitchen techniques.
3rdly, I'm not saying that everybody has to do it 1 way. I'm saying that we should be specific about what is and isn't traditional.
Hahaha. "Cooking as ordeal" is a great way to describe a wellington.
Is it? I mean, making puff pastry is hard, but who the hell bothers to make puff pastry? The store bought stuff tastes literally exactly the same, and making puff pastry is a huge waste of time and effort when we've managed to produce it industrially.
Beyond that, nothing in it is particularly tricky. It's annoying, I guess, to make the mushroom stuffing and wrap the thing but... eh?
@@JetstreamGWall the challenge lies in cooking the meat perfectly, but it is probably easily solvable using sous vide
@@kapoioBCS You can't really cook pastry sous-vide.
@@FreeBroccoli no no no, you can sous vide the meat before you put in the pastry, you can see the technique in Alex video..
@@sawyerstudio My point is, making puff pastry from scratch is pointless. I know professionals who never do it. Scratch puff pastry is identical to store bought puff pastry.
Now settle down, pumpkin. It'll all be okay.
My parents had an old upright freezer that needed to be defrosted every couple of months. Honestly, it was one of my favorite chores, especially in the summer. We'd get every towel in the house and a couple of cake pans and some wooden spoons/spatulas and whack the giant chunks of ice into the pans. It was pretty therapeutic, actually! And that freezer? Still chugging along, even as it approaches 40+ years old.
My parents have a chest freezer that is probably about as old as yours. But it only needed defrosting every couple of years or so. Probably because as a chest freezer there isn't nearly as much air turnover when it is opened, and it was only opened a few times a week on average. My father would defrost it in the winter. He would wait for the weather forecast to call for at least a week of teens or lower (preferably single digit or lower) weather. Empty the freezer onto the porch and let it thaw out and drain into the basement drain. He would borrow my mother's curler hair drier (she didn't use it that often) to blow hot, dry air into the lid of the drier to help it thaw and dry out as much as possible.
I used to do this as a kid absolutely hated it was in the freezer cellar, which would flood and had to be drained dialy and it would cause a huge mess which I had to clean
My drinking game for tonight became chug some beer every time Adam says Danger Zone. And I sing the line to myself before I do it. Thanks for another entertaining podcast!
tenderloin in the danger zone!
Archer would thank you.
Just thinking of Kenny loggins and 'Top Gun' everytime he said 'Danger Zone' 😁😁😁
🎶 Highway to the Danger Zone!🎶
33:40 When you mentioned the Tunisian guy making a southern American dish, it reminded me of non-southern Americans trying to make Nashville hot chicken. I’ve lived in Nashville nearly all my life, and I constantly see major restaurant chains like KFC making what they call “Nashville hot chicken,” and even some local places, and the way they make it is NOTHING like the traditional way of making NHC and it drives me NUTS. It’s not that the chicken is necessarily bad, but I’m a pedant. If you want to sell this stuff and people like it, great, but don’t call it Nashville hot chicken if it’s not Nashville hot chicken. Call it spicy chicken or anything else, but it’s not NHC if it’s not prepared the traditional Nashville way. It’s good, maybe even delicious, but it’s not NHC. Cognitive dissonance.
I wonder if putting something like "Nashville *inspired*" hot chicken (for example) would make people less upset/annoyed. Seems a bit clunky that way
This is something that happens so often with culturally derived foods. And it shows the dangers of appropriating from cultures... because KFC is calling that chicken NHC large swaths of people start thinking that's what NHC is, when really it's just diluting this whole tradition into marketing and branding
This is my problem with Adam Regusea when he gets on these defensive rants: he often misses the point and fails to bring up that the reason people get upset over a dish not being made traditionally is not tradition *per se*, but the fact that changing the recipe can modify a dish to the point where it ceases to be or resemble whatever the cook set out to make. Tradition is great in that it acts as a standard to reference so you have a way of seeing if you've gone too far and made something else entirely , at which point people are justified in complaining that you're trying to sell them an apple when you've handed them an orange
It drives you nuts? You get annoyed? Oh boohoo, what will we ever do! You miserable, insipid trolls online always feel the need to let others know just how _entitled_ you are to being angry. No one with enough braincells to pinch together gets genuinely upset over fried chicken, and if you do, a dish rename isn't what you need, it's a prescription of lithium carbonate 500mg.
Great points about the fish and freezing. Tuna at some of Tokio's most prestigious fish markets has long long been sold frozen solid. This is whole blue eye fin tuna etc which can fetch 5 figure sums in $. The fish are flash-frozen on the boat, like you said. If its good enough for the highest quality sushi you can get in the sushi capital of the world, its good enough for me.
I would steer very clear from anything not flash-frozen, simply because of parasites. I like to eat much of my fish raw, and all of it is farmed and flash-frozen. Can't do that with wild-caught or non-flash frozen fish
tbf, they super cool tuna and also over fish tuna so that even the degraded tuna is still high value. Plus most people dont know better. Most farms if they wanted to (and do) sell terrible grade meat as most consumers will eat trash.
they freeze the fish because theres no other choice dude.. not because it's a great thing to do.
@@GTAIVisbest is flash-freezing necessary? by your comment i'd think that parasites survive a slower type of freezing, but not flash-freezing, why is that? are they able to sense and have some type of anti-freeze prepared?
@@slXD100 I don't know, but I'd assume that the ice crystal formation could damage the parasites and kill them. Slow freezing also damages the tissue of the meat that you're going to eat, so it'll be of a lower quality than something flash frozen.
stuff about acknowledging traditions is honestly such a good life skill imo
@GreatRagusea.. wow adam you're so much more expressive in person! now pERISH, BOT
It's part of the broader skill of communication/understanding. Unfortunately some people(not referring to the person asking the question) don't understand the necessity of this skill besides the fact that society says "you should do this".
I'm glad Adam was able to clearly explain why he acknowledges people's traditions so other people can see some possible benefits to doing something similar in their own lives.
When you live in a northern part of the world frozen meats is the only option.
Unless you hunt at least, even then freezing the meat after aging is the only viable option barring any you ate before freezing.
I'm a big fan of buying raw meat and especially fish frozen.
It really makes hunting easier when you don't have to worry about quick butchery. cut anytime the first day or two. Bleeding immediately is still required.
Well according to Merry and Pippin the salted pork is particularly good, so frozen meat isn't the only option. Now that being said we know from history that it's not that great, especially when eating it on a regular basis.
@@jtplays7411 Have you Hunted in the cold? Merry and Pippen were writen by an Englishman, a place where snow seldom falls and temperatures do not typically stay at -22·c or bellow zero farenheight. When you're working with an animal you have 8 hours maybe before it's frozen solid. Bleeding and Skinning are your immediate priorities after the death of the animal. Salting requires penitration of the flesh through osmatic procedures that will not inherently thaw the meat instantly. "Salt Pork" historically is quite different than bacon or other salty meats as the salt concentration is much higher to the point that boiling dilution was typically required for edibility. So the only thing I'd say is that historically you'd want to keep it frozen or bring it down to a cellar immediately where hopefully, depending on latitude, it would be above frozen. I live bellow the latitude of england, but in South Dakota who's frost line is 64in or 1.6 meters, so cellars would have to be deeper than a meter to make a decent sausage fermentation place historically. Smoking would also be fairly good, and who's heat could prevent freezing, but the freeze thaw cycles still apply to anything not immediately brought to a celler, heated dwelling, or smoking shack. (didn't mean to sound dismissive or angry about your coment in total, but I found bringing tolkien to a winter meats coment to be a bit funny, and i had to add details. sorry if it came out a bit rude.😅👍)
I think I’ve seen most of your videos. I especially enjoy the “podcast” ones. I believe this one and the explanation of your approach to tradition is absolutely remarkable and shows your deep thinking approach. That one is not pure research - which is time consuming but somehow easier (imho). This is pure thoughts and empathy. Thank you!
Sublimation and Deposition don't get enough love when talking about phase changes, thanks Adam ❤👍
Neither do recombination and ionization.
From experience, thawing frozen bread in the microwave makes it very moist and soggy, while using direct open flame makes it warm and nicely dry (with natural amount of moisture)
My German grandmother made the best potato soup, which included a roux. Approximately 45 minutes to prep a pot of soup - plus 30 minutes cooking time. Somewhere along the way, I began making a version that begins with peeled, small cubed potatoes in a pot of boiling water. Add onions and celery and other flavorings and by the time the potatoes are done (15 to 20 minutes), the soup is ready! I merely mash the potatoes with a masher and it's done. 30 minutes total time. Recently made Oma's version for my parents. Waaaay too much work and I actually prefer my own as it's lower in calories.
Here's a pro tip for you, since you like saving time. Buy a box of instant mashed potatoes! They're actually quite tasty, now that they're made in flakes, instead of powder. I think you'll be able to get your soup time down to 15 minutes, because you'll still want to cook the onions and celery.
@@hxhdfjifzirstc894 Thanks for the tip, but I can't do potatoes like that. I'm a high taster, like most of my family, and I can tell when any kind of processed potatoes are in anything. Cracker Barrel changed their mashed potatoes within the past year or so and they use some form of dried potatoes. Can't eat them anymore.
Great podcast as always. I'm a wildlife artist and use the rule of thirds all the time in my layout when I'm doing 2D work. I used it for years before I knew of it as a layout technique because I was using the layouts from well known wildlife artists and fantasy book cover artists. That type of layout just always struck me as more dramatic, especially when doing something other than portrait work. I don't think that this is strictly something in western art, at least not now. Although for a long time, western art didn't even use perspective.
I feel like frozen soups last pretty much forever. I have a garage freezer, with chickpea noodle and kapusta soup frozen about 3 years ago, if anything they’ve gotten BETTER with time
Bro 3 years lol
Well if you eat it and dosen't feel sick after, I say good for you!
@@Loliston it’s the “Either it’s Great or it’ll be rapidly leaving my body” test
Time to buy some freezer containers lol
@@FlyingBalcony tall cylinder ones work well, plus you feel like you’re removing control rods from a reactor when you pull them out
Thanks Adam for answering Charlie & my question! Music Education majors who cook rule! Happiest of holidays all! #CheapMeat
We asked the question largely because Charlie has Down Syndrome and is immunocompromised so we don’t want our cheap meat to impact him. He’s an amazing human! Think of us on March 21! Down syndrome is a third copy of the 21st chromosome. Thanks again! Loved the whole episode and Bea’s question was double awesome
Living pretty much my all live alongside North African descents in France I've eaten quite a lot of tajine. I agree with you for the possibility to cook a Tajine outside of the traditional Tajine, actually when my neighbors needed to cook for a large number of peoples that's how my neighbors would do, and it was delicious. However, being delicious doesn't mean being the same, the clay actually give a very specific taste to the meal that you won't get outside of a Tajine. (Special mention to the slightly burned caramelized part you will get at the bottom of the Tajine, usually we would eat these the day after with some bread... yummy).
Tajine!!!! 😋
Once again, Adam has reintroduced me to my own life! Had to pause the video to move stuff around my freezer. Thank you, sir!
It is also interesting, regrding freezing, that standard kitchen freezers can be used to prep leaves and other things for chemical analysis. That is a result of the cell wall breakdown that happens with repeated freezing and thawing cycles. I had to do this for a biology lab at home, before basically dissolving the remains of the specimen in a methanol bath. That sounds more sinister than I would like, but regardless. If you take something like a leaf, which was what I used here, and freeze it, thaw it, exam it, and then refreeze it and thaw it again, you will notice a massive difference. If you put it on a piece of paper after two freeze/thaw cycles, it will literally start leaking its chloropyll and other contents out into the paper along with starting to become a fragile goopy mess, which will only get worse from there. Refreezing frozen meat is doing the exact same thing but with flesh. And now, I must stop myself from thinking about what a small meat sample would look like after a few freeze/thaw cycles in a normal freezer.
Something you didn't mention in regards to freezers is that chest freezers typically do not auto-defrost. So if you want to keep something longer than the recommended time frame, put it in a chest freezer. That's what I do! I keep anything I'm going to use quickly (like an open bag of frozen fruit or ice cream) in my refrigerator's freezer and put everything else in a chest freezer. Upright deep freezers do auto-defrost so if you're in the market for a deep freezer, definitely weigh the pros and cons of chest vs upright. IMO the chest freezer is the better option if you have the room for it!
chest freezers also generally cost less to run as cold air is heavier so opening the door etc. causes less cold to "fall out" so it has an easier time keeping itself cold
@@lukemacinnes5124True but for an overflow freezer you don't open it that much.
I appreciate your mindfulness, honesty, and straight forward videos. Not every Korean recipe has to come from a Korean TH-camr. I don't mind interesting takes on traditional dishes. That's how we got bulgogi tacos, I'd imagine.
Got a $120 tangine that my wife bought. One of the most expensive decorative things she ever bought. Decorative, since now I just make the dish in the instapot and then out it in the tangine when there are guests.
Damn, almost thought you bought an expensive decorative tangerine, kinda like those Yubari King Melons that cost about $200 per fruit.
@@bensoncheung2801 Actually, I was just contemplating why someone would spend $120 on a tangerine. They're good, but that's ridiculous.
Can't wait for the beef Wellington video you teased. I've never had it, and I was set to attend a cooking class with my family tomorrow as a birthday present and the main dish we were going to learn to cook was beef Wellington. But unfortunately we had to cancel because I recently got sick with COVID. Maybe after your video I'll have the stones to make it myself.
Using liquid nitrogen to freeze things doesn’t prevent ice crystals from forming however the crystals that from will be small but some tissue damage will have occurred. There is also more than one form of ice and which form you get depends on the temperature you freeze at and the ice can change form if frozen at one temperature and then stored at another. It is possible to freeze things without forming ice (you get a kind of glass) however it is quite complex to do so and you need to be substantially quicker than is possible with liquid N2. I did a PhD where this was fairly crucial because the water glass retains the interactions of liquid water.
I loved how you went on and on with the Samurai Cop example… in the end you - fortunately - managed to bring it all together to make sense… Those are the kinds of moments that make your content even more special. Happy Holidays - keep up the great work in 2023 and beyond…
I appreciate how you give some context on why you do certain things untraditionally (like the tajine thing), but I think you should also provide a bit of context on why spaghetti are not usually broken, it is not just people being toxic and having messed up priorities (although some are), unbroken spaghetti are helpful for a nest presentation. You don't care? Neither I do really, but it might be worth saying it
I think you do a great job presenting cultural dishes, but I also don't really know what it's like to have my culture appropriated because I'm Native American. My culture went to the torch a few centuries ago.
how do you feel about dream catchers or moccasins? those two are the big ones that come to mind for me.
For christmas dinner, my parents roast a beef tenderloin and serve it with a horseradish sauce. So much easier than a wellington, and it saves my parents so much prep time that they get to use to load the table up with rolls and potatoes and green beans and a bunch of other incredible side dishes.
This is instantly my favorite Adam Ragusea video ever. I would prefer to have a world where we're not walking on egg shells trying not to offend people who don't know how to live and let live. However, Adam here makes a well-articulated and educated argument why it matters to consider where other people are coming from.
Food especially is about survival and nourishment. It's always sad when I see someone gate keeping food dishes or techniques.
Food has always evolved and evolves as cultures mingle and techniques, and technology advances. It's a beautiful thing to acknowledge the history and traditions of food, so I love it when you do that. Great vid
I think it's sad when I see someone gatekeeping any aspect of culture. The best part of culture is sharing it with people of other cultures, and building new things from both. Cultural fusions, from food to music to mannerisms to dance to customs are what makes the human experience awesome, and in my spiritual beliefs, it's the entire purpose of conscious life.
Luckily the gatekeepy whinging bullshit is mostly a thing among far left social marxists, mostly westerners, and hyper traditionalist right wing xenophobes, like US, Chinese or middle eastern hypernationalists. I say luckily because these groups of people don't have much worth sharing, and they're a minority of the world's population.
@@disinfectedape1808 another source of food waste is food advertisement. To get 1 pic of a bigmac McDonald's will send an entire pallet of buns, and they sort through them for the most photogenic one and while the rest are prefectly edible they go direct to the trash because if they donated them or sold them and someone got sick they would be liable. (Its kinda famous that a lot of the "food" in food advertisements are fake just to look good durring a photoshoot, but some real food is involved, and it all gets wasted)
Atleast we know that when adam makes a dish its probably going to be eaten by him and his family once the cameras stop rolling. But i agree about the stupid trend of wasting food on TikTok or similar for likes needs to die.
absolutely love Adam’s methodical approach to discussing food related topics,, so informative!!
he's very smart and questions everything to extract the most out of the situation. An extremely likeable geek 😅
Just learned today that there is now freezer with auto-defrost. I don't think I ever heard of one with it but then again ours have been going strong for the last 10-15 years, so no need for replacement. Just a defrost when it gets very cold outside.
Grew up with Alton Brown's Good Eats and now I watch your content. I love knowing why I do thing in the Kichen. Your content is excellent 👌
"You know what else is significantly better than starving? A DELICIOUS CUP OF COFFEE!" 😆🤣
The segue way to Harry's (and the beginning of the Harry's ad) got a bigger laugh from me.
the defrost just defrosts the evaporator coil. to my knowledge the freezer walls do not heat up, its just a heating element underneath the evaporator coil. Im a refrigeration tech
I don't doubt the stuff you work on works this way, but there are definitely freezers that run the circuit backwards to heat the evaporator side. If that's mounted in the walls of the freezer (eg chest freezer) then the walls heat up.
Hi Adam, I was a butcher for years, most of the meat is never frozen, at least at supermarkets. It’s called cryovac because it’s ready to freeze in its vacuum sealed plastic. At Publix, the fin fish at the seafood counter is never frozen.
I was gonna add a similar observation! For us up in Canada and working behind a seafood counter, the near majority of fishies I handled were never frozen-- however, 99.9% of the fillets of cod, haddie, and shrimp had been, either to be thawed by the sorter before being shipped to us or by us (you could build a house with the number of shrimp bricks i've thawed!). The cod we got was high enough quality that refreezing at home isn't really an issue but the shrimp definitely would get mushy if you tried.
This channel makes me feel seen and validated in a way that I never expected from a cooking show. And I don’t mean that at all in the humorous way, I mean it deeply and sincerely. Thank you for being you. Keep spreading your light in whatever way you are moved to. Much love.
I know! Call it CULTURAL ADMIRATION when it’s done in a respectful and honest way!
Thanks for confirming what I'd assumed regarding frozen food safety. FYI in the UK, it's recommended all meat (and most other items) that has been frozen and thawed/defrosted be used the same day.
That is definitely over cautious.
They also always say "freeze on day of purchase" when of course in reality I often throw stuff in the freezer when it's coming up to its expiry date and I'm not going to use it in time. (How do they know I didn't purchase it that day anyway...!)
I had a psychology professor researching vision experimentally find the most active regions within our field of view are those points effectively splitting up the visual area into thirds. He showed his research to an artist friend who then explained to him about the "rule of thirds". He had not heard of this aesthetic concept before his research.
was on autopilot while listening to this and heard “we are the ones who knock” and instantly got dragged back to consciousness lol
36:03 for anyone who sees this and wonders when he says it
I was doing homework and same, just caught my attention immediately lmfao
I think its perfectly fine to deviate from traditional recipes, especially if you're just cooking for yourself and family.
But don’t call it “the thing”
Even in restaurants there are some dishes with chefs special recipes that use non-traditional methods. As long as it doesn't degrade nutritional values and tastes good why should it even matter. Cooking has always been experimenting with different recipes with different methods.
It's SUCH a non-issue. Mind-blowing how anyone would pretend they can't add cream to carbonara because people on the internet told them not to.
Whole different story when cooking commercially.
@@babaghanoush1124 Or what? You'll cry about it? Thought so 💀
I think Adam's acknowledgement is what makes his videos so good. It shows that he knows the science behind what he's doing and teachs you about it as well
I know for a fact that the pork tenderloins at the local grocers comes in frozen, then thawed in store before being put out for sale.... which many ppl then buy and (re)freeze... not sure about other meats, but for sure a lot of the chicken arrive at the store frozen. I have my particular grocer save frozen tenderloins for me to buy (still frozen), as I almost always throw them in the freezer for later.
While watching this, I am currently eating ground beef that was bagged up and frozen in August. Aside from some slight oxidation, it tastes pretty good. It's not as juicy or as flavorful as fresh beef, but it does the trick.
This podcast is fantastic. Adam is such an interesting listen on different subjects.
The old saying, some people aren't happy unless they are unhappy, should be changed to some people aren't happy unless they are offended.
"We are the ones who knock!" gave me terror chills. Perfect quote for colonialism.
I'm in the UK. None of the freezers I've owned have had the auto-defrost function. It's possible I've only bought less expensive freezers.
thank you so much for answering my question adam! I actually go by bea, its just people often don't know how to pronounce bea correctly, which you did pronounce correctly I might add!
Your voice sounded really weird on the recording.
@@frothysalsa ouch 💀
Sorry, just sounded like you had a cold.
@@frothysalsa oh I actually did have the flu when reading that, so youre not off by much
One thing I like to do to help my freezer (and refrigerator) maintain its temperature despite cycling and opening the door is to add "ballast." I keep some plastic club soda bottles filled with water in my freezer. Adding that extra volume of ice in place of dead air helps keep the freezer's temperature more stable. If you need space for something in your freezer you can just remove some of the bottles. I do a similar thing with cold, filtered water in heavy glass bormioli jugs in my refrigerator. It's nice to have cold filtered water on hand ready to go for drinking or stock/soup making too.
i really liked the little side comment about the whole Liver King situation. I was watching your lifting internet vs cooking internet video the other day and was wondering your thoughts on that whole thing
Most plastics are pretty permeable to gases. Storing in freezer bags will slow sublimation and oxidation, but not stop it.
Adam, love the primer on sublimation. I have access to a laboratory grade freeze dryer in Chattanooga. We make all sorts of fun food items with it. Come check it out sometime.
Hey Adam, would love to see you do a video exploring different ways of caramelizing onions in a semi-scientific fashion.
I have been using FOR YEARS the rule of thirds overlay as a way to place my subjects in the center cube. Thanks Adam now I have to delete my whole galery 😂
Thanks for the pod!
P.S: I have watched/listened all of the pods but I can't guess what is it that is comming this Monday, what's wrong with my memory? 😔
Whenever we had to defrost the freezer when I was growing up, we'd just put all the food in the freezer in the chest freezer and all the food in the fridge in an Esky with all the mild and juice bottles of water from the chest freezer for cyclone season while it defrosted. Dad would tilt the fridge back while mum god down and pushed old towels under to soak up all the water, and one of the towels would be used to hold both the fridge and freezer open so that they'd thaw faster.
This was always done in October, before cyclone season, but when the weather was warmer so that it was warm enough to thaw quickly but still had enough time to re-freeze all the milk and juice bottles for ice before Cyclone season.
I'm actually trying to explore the opposite question. Can slow heating cooked food potentially remain fresh for days or even weeks. I saw food over very low flames in an Indian restaurant while it was being served. Then I saw my wife's aunt make a pot of coffee and heat it every few hours "to keep it fresh". I really wonder if we just keep adding water how long these foods can potentially stay fresh and safe
No, you can't just keep heating coffee to keep it fresh. What she meant was to keep it 'hot', not 'fresh'. It's better than throwing the coffee away, though.
Great video! As per the USDA vacuum sealed meat kept at 0° F may be kept indefinitely. Best are manual defrost freezers that are never opened. I’ve eaten beef, chicken three years old and is perfect. Will try every year.
I think mentioning the traditional way also gives outsiders the opportunity to properly research the traditional way.
PSA: remember to clean out the vents in the back of ur fridge, once every year. If u don't clean out the dust and gunk that accumulates it can cause the fridge/freezer to stop working as good and also can cause a fire.
Who else has "Danger Zone" by Kenny Loggins stuck in their head after listening to this podcast episode?
Totally happened to me.
22:31 “My traditions are super important to me because: I am far more interested in me than I am in you… or anyone else.”
I almost want to say this is arrogance but it could not be further from it. Adam, my good chum, you always speak honestly and there is no other TH-cam personality I respect more than you.
I dunno, taking a trip through the danger zone sounds kinda badass.
It's always worked for Tom Cruise.
I did not expect to hear such an extensive dive into Samurai Cop.
Been watching this yt shorts lately of someone living in the frozen north, pandaksha is the yt name I think. A lot of his meals are, well, looks like just sliced frozen raw meat or fish. Not all, but a lot! Just seasoned a bit.
Edit: pandasakha is the channel
Most every change "resets the clock". When you freeze and thaw food, that resets the clock. When you cook food and refrigerate it, that also resets the clock. So you can run the clock up to three times!
Liver King shot at the end LMAO
I know here in Sweden we have we have a food item that is called “tre små rätter”, basically ”three small dishes”, and we joke about the fact that it is not genuine Chinese food. That it was made by a chinese in Sweden trying to adapt some aspects of chinese food to Swedish taste. Mostly we remind it to racists so that they don’t judge other food traditions for what they believe they have experience. That some things are adjusted to Swedish taste and not actual Chinese food, or the fact that when a lot of people say bad things about everything immigration then we remind them how much they love taco or pizza, good cultural exchange. It’s about understanding and respect, some things may not be necessary in modern context, some things have been adapted and some traditional things may be good for other reasons like conserving food and minimizing food waste because food has historically been expensive.
Sawmill gravy with ground beef is really good, by the way ;)
One thing to note is that most at home freezers will get low enough to halt most microbial processes but don't get low enough to completely halt protein and other chemical breakdown. The breakdown of proteins and chemicals will be slowed in a normal freezer but will not be fully ceased. All to say that over a period of months or years, you might have changes to the flavor profile
I think Adam just gave away that he's making a Beef Wellington at 16 minutes in.
Oh 100%
I was trying to think of something else that it could be but couldn’t.
Love the explanation of Tradition. I kept hearing Teveya singing, when Vessel came up it was Danny Kaye and “The Vessel with the Pestle”
I felt like a caveman listening to the description of defrosting as something which people in dark and far away past had to do lol. (looks at freezer which Im planning to defrost for months now)
"Fun" story about defrosting freezers: around 30 years ago, my mom punctured the coolant line while chipping away ice in our freezer. I can still vividly remember the "smoke" shooting out.
As a fellow who also desires the triple crown, I can relate to the longing for frozen sweet peas with my turkey day feast.
Triple crown like the AT, PCT, and CDT?
For store bought meat, I've found it last about a yr or so in the freezer and I make sure it's eaten within 48 hrs after pulling it into the fridge for thawing. If it's 6mos or less I generally will give it up to 3 for poultry or pork and 5 or 6 for beef.
Loved the talk about how he could be wrong in making choices about whether traditions matter.
One relevant example from my own life: leafy greens in stew dishes turn out better in a tagine than any other way I've tried to date. The unique environment in the tagine seems to result in better flavor and tender-crisp cooked texture than anything that involves more submersion in liquid.
9:00 yo can defrost the freezer in well under an hour easily by using a ventilator which will blow air into the freezer compartment. Doesnt even have to be a warm air. It clears off ice quickly.
If you pack/cover the thingswith a blanket from all sides, it will not melt even in hot weather. Just add a few layers.
Fellow Adam, thank you so much for being a person and voice in the world who can be relatable to people who are "on the fence" in this totally fabricated "woke vs. anti-woke" culture war, setting a relatable example for them and teaching them in a reasonable tone, that it's a good thing to make sure others are properly seen and treated fairly, and that if you're in a priveleged position to, you should foot the bill for it if you can. I think you're doing a great job at something most people are really bad at, and you're a strong force of good in the world.
We really need more reasonable people(like Adam) to be "woke", because right now, both the unreasonable woke people and the anti-sjw types are on the same side in making "wokeness" look bad.
I use "woke" in quotation marks because the term has already been heavily steeped with a negative connotation, and we should use a different, new word to describe Adam's type of "wokeness"
Simply love your pods, listened through the most so far, a great relief in commute or background for work. Greetings from Ukraine!
I have an upright freezer and a chest freezer. Both are NOT self defrosting. I'd rather defrost once a year but have my food last longer. The freezer that is part of my fridge IS self defrosting. There is a very noticeable difference in how much faster food gets freezer burned in the self defrost. I try to keep long term in other freezers and only food I will eat fairly soon in the fridge freezer.
I was wondering what you do with your frozen foods when you are defrosting your freezer? I try to "eat down" my freezer before defrosting but I keep filling it back up before I do 😁
@@lorr.jones8887 "eating down" mainly. But also, having two freezers makes that easier. Used to have grandkids living on property and belonged to a food gleaner group so sometimes would get a bunch of something at once. Now it is just me and I plan to get it down to using just one of the freezers. BUT... have done the other way. Just put the frozen stuff in plastic totes, place small electric heater in freezer to defrost quickly. Clean up /turn on / put food back in. Can get it done with very little thawing on the food if I hustle. Suppose I could go buy some dry ice but have never bothered. EDIT: Also, that method is much less food damage than living with a self defrosting freezer. I've lost food to self defrost. Have not lost to manual defrost.
My mother used to pile all the food in the middle of the kitchen and cover it with duvets (quilts) while she defrosted the freezer quickly by putting trays of hot water in it.
Love your podcasts. Always go in a direction that’s never suspected. Your command of the English language is what got me watching you. Bye the way Samurai Cop is on TH-cam. Going to go watch it now. Thank you for all the stimulating, funny, introspective podcasts!
Last summer a couple of nieces spent a couple months here in Alaska. One day we decided to go catch some pike, after a weekend of camping, so being near noon I grabbed a big pot, a bunch of ramen noodles and headed down the two mile trail to the lake. Made a fire at the lake and put the pot on. Once it was boiled I dropped in the ramen and the flavoring packets. The one niece went absolutely ballistic. She even tried to grab the pot off the fire and dump it all out. When she finally calmed down I asked, "What the hell is the problem." And she screamed, "You can't put the flavoring in with the water, it's supposed to go on the noodles after. I'm not eating them, they are ruined." She obviously was used to getting her way and going off the deep end as a method to do so. I told her to catch a fish then and leave us to our lunch. Six months later, it's still a thing for her. She doesn't have OCD or anything, she's just has to have things her way, all the f#cking time.
I mean compared to what the directions are saying, she was right, but that reaction is out of proportion
I can't do with a that kind of reaction. However it's not unusual in people on the Autism spectrum who take things literally and if instructions are strayed from tend to have a meltdown.
Great education on not touching the edges with food and size of ice crystals. I always learn something I didn’t expect from your shows.
not all freezers work thawlessly
Are you not wanting to make Beef Wellington?
it's definitely beef wellington
OMG the Samari Cop thing makes me think of Troll 2. It is similarly weird and the director/writer was from Italy so some of the lines are just hilarious.
Deep chest freezers!! They should have been mentioned. They are colder and freeze better and no defrost cycle. They also hold the cold in since you open from the top unlike your kitchen freezer where all the cold air pours on the floor. If you want to keep food frozen longer get a deep chest. I found a prime T-bone steak that was 5 years old in the bottom of mine. I sous vide it and it was still fantastic.
you have to have space for one, though. If you live in an urban apartment, that's not always the case.
@@barvdw Fine, but most people can fit one somewhere like a garage, basement or even a closet so it had to be mentioned. They come in all sizes and are cheap to run. You can get a 5 cubic foot one and it’s only 24 inches wide. More than enough space for a single or couple.
@@barvdw That's where I'm at as well. I want one but in a studio apartment it's not gonna happen. Although, some smaller ones are now being made, space is still an issue.
@@JohannGambolputty22 I can fit one as well (as soon as I clean out my laundry room), a small one, of course. But that's the space I have, I have no garage, a cave with no electricity (and I wouldn't want to put anything in it after a break-in a year ago), and definitely no closet. Many people in a city don't have that much space as when you live in a single-family hope in the suburbs.
I'm not saying you're wrong, having a chest freezer is great, and they are better, just... not suited for all living situations.
@@barvdw Not sure why you’re making this subject all about you. Sorry I tried to help. It had to be mentioned. Am I supposed to not mention things because some Karen Doe in apartment B has to say it doesn’t apply to her? You strike me as the kind of person who answers questions on Amazon with things like, “I can’t answer your question but I love mine.” Then just don’t say anything. Having the room for anything simply goes without saying. I wasn’t trying to solve everyone’s problems. Get a grip.
I'd never heard of auto-defrosting freezer technology before. But you did remind me I do need to defrost mine. Now that it's winter I can just wait for a cold day (today is the first day with positive degrees celsius outside in weeks so can't do it right away) and throw all the freezer contents on my balcony. The biggest problem is that its compressor is used for my fridge as well and my fridge is full of stuff so either I can't open the fridge at all during the process or I'll have to stuff all the sensitive stuff in thermo bags so it doesn't freeze if I put it on the balcony.