Cook Your Turkey From Frozen (Trust Me)"
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- เผยแพร่เมื่อ 11 พ.ย. 2024
- Forgot to thaw? No problem! Cook from frozen tonight 🧊🥩
We've all been there: It's 6 PM, you're starving, and that chicken you meant to thaw is still a block of ice. Takeout seems like the only option, right? Ready to score a weeknight win from your freezer? Then watch this video! Cooking from frozen isn't just possible - it's often better: It's faster, juicier, and safer. And it works for everything from steak to entire frozen turkeys! Say goodbye to the last-minute dinner panic and hello to delicious meals, straight from your freezer.
PRODUCT LINKS
Combustion Predictive Thermometer: combustion.inc
Drill bit I used: amzn.to/3YSuCIM
Kuhn Rikon pressure braiser (one of my favorite tools): amzn.to/3Mf6h8B
FOLLOW ME HERE
Combustion Inc: combustion.inc
X | Twitter: / chefchrisyoung
Instagram: / chrisyoungcooks
TikTok: / chefchrisyoung
Reddit: / combustion_inc
PAST WORK
ChefSteps: chefsteps.com
ChefSteps Joule: amzn.to/3jSxpvg
Modernist Cuisine: amzn.to/2MXB5zR
The Fat Duck: thefatduck.co.uk
INQUIRIES hello@combustion.inc
RECIPES
*GRANDMA’S FROZEN BEEF POT ROAST*
4 to 6 lbs (1.8 kg to 2.7 kg) beef chuck roast
1 quarts / 1 liters beef stock
2 medium sweet onions (18 oz / 500 g)
8 medium waxy potatoes like Yukon Gold (28 oz / 800 g)
6 carrots (18 oz / 500 g)
4 celery stalks (11 oz / 300 g)
1 bunch of parsley
A1 Steaks sauce (2 oz / 60 g)
Ranch dressing powder (2 oz / 60 g)
Oil for frying, as needed
Brown the beef on all sides in the oil, then remove the beef and drain off the oil.
While the beef browns, chop the onions into large pieces by quartering the onion, and then cutting each quarter into thirds.
Add the onions and begin to sweat them. Then add the ranch dressing powder and A1 Steak Sauce and stir to coat the onions. Then add the back the seared beef, and fill the pressure cooker with beef stock so that the liquid covers the beef about a quarter of the way up. Bring to full pressure and pressure cook for 90 minutes (if using an Instapot, increase this time to 120 minutes).
While the meat pressure cooks, prepare the potatoes and carrots by cutting them into equally sized pieces about 1 inch / 2.5cm in size. Cut the celery into 0.5 in / 1 cm pieces. And finely chop the parsley.
When the meat has cooked, cool and open the pressure cooker. Remove the beef and check that it readily pulls apart. If not, return it to the pressure cooker and cook for another 30 minutes. Once the beef is flaky tender, separate the chuck roast into individual muscles and clean away the gristle and connective tissue.
Check the seasoning of the braising liquid in the pressure cooker and add salt, pepper, or more steak sauce to taste. Then return the cleaned meat to the pressure cooker with the potatoes and carrots and cook at full pressure for 10 minutes (15 minutes in an Instapot), then cool and check that the vegetables are fork tender.
Add the diced celery and cover the pressure cooker with the lid for 2 to 5 minutes and let the residual heat soften the crunch of the celery. Finish by garnishing with plenty of chopped parsley.
*WEEKNIGHT WIN FROZEN PORK CHOPS*
1 to 1.25 inch / 2.5 to 4 cm thick frozen pork chops
Mayonnaise, as needed
Salt and pepper, as needed
Brush the frozen pork chops with mayo and then generously season with salt and pepper. Place on a rack over a baking sheet and then broil at full power for ~15 to 20 minutes. Rotating as necessary for even browning. Reduce oven temperature to 175 °F / 80 °C and cook pork chops to ~130 °F / 54 °C and then remove and let rest until core temperature reaches 145 °F to 150 °F for a juicy and pink doneness.
*SPROUT SLAW*
8 to 10 large Brussels sprouts (200 g)
4 Tbsp whole grain mustard (60 g)
4 Tbsp apple cider vinegar (60 g)
3 Tbsp olive oil (40 g)
1 Tbsp sugar (10 g)
¾ tsp salt (4 g)
1 tsp caraway seed (3 g)
Shave the Brussels sprouts thinly with a mandoline. Then dress with the other ingredients, tossing thoroughly to incorporate. Allow at least 15 minutes for oil to wilt and soften the shaved sprouts.
*TART APPLE PUREE*
4 Granny Smith apples (600g after peeling and coring)
¼ c water (100 g)
2 Tbsp butter (35 g)
½ tsp salt (3 g)
1 Tbsp apple cider vinegar (15 g)
Peel and core the apples, then thinly slice. Cook the slices in water, butter, and salt until very soft. Puree in a blender and then blend in the apple cider vinegar to taste. It should be tart to cut the richness of the meat.
*TURKEY SKIN ELIXIR*
See my earlier TH-cam video: • Why Your Turkey Isn't ...
A lot of folks are asking what drill bit I used in this video. The Predictive Thermometer is 4.8mm in diameter and the sensor tube is 100mm long, so I used a 3/16 in bit that is 6 in long. Here's the actual bit I used: amzn.to/3YSuCIM
why not put the thermometer in then freeze tho
@@cheziollx3066I buy a lot of pre frozen meat from Wild Fork. So that wouldn’t be possible. Also this way you don’t lose the use of your thermometer for other cooking while it’s freezing.
Wouldn't it be easier to just use a 4.8 mm but that's 120cmm long?
How does one clean said kitchen drill bit to keep it food safe? A toothbrush, soap, water, and bleach?
The same way you clean literally every other kitchen utensil.
The commitment to sawing your air fryer in half so we can view the cooking process is why I’m subscribed to this channel!
Is it what he actually does?
@@SeeNyuOG Yep, he sawed it in half for the video he did on fries. Which you should absolutely check out.
@@SeeNyuOG he used a space lazer
His Google search:
Will air fryer still work if i cut it in half with a space lazer
Home space lazers
Do i need a fire extinguisher if i cut things in half with a lazer in my home
Inexpensive yet effective fire extinguishers
@@sub-jec-tiv You forgot "can you buy insurance after something burns down?"
Yes, the fancy aluminum thawing plate might not conduct heat faster than water cooling, but have you tried smearing thermal paste on the frozen steak before putting it onto the heatsink?
This message is brought to you by Corsair.
😂
@@ChrisYoungCooks I was always taught that the tepid water thaw was dangerous because of potential for bacteria to grow in the meat. Apparently not?
@@rexiioper6920Not so.
Ironically… your granite countertop is better than an aluminum plate.
Place your vacuum sealed protein in a water filled ziplock and lay it on your granite counter. Massive heat sink
@@BiggMo What? No. The thermal conductivity of granite is more than 50x less than aluminum. The size of the heatsink is mostly irrelevant when the conductivity is so low.
Cooking from frozen, kitchen drill, mayo on pork chops...Chris is choosing violence today.
😂
nah violence is afraid of Chris
Also using a yanagiba or fugubiki to cut the mesh off a frozen turkey...
Okay but the kitchen drill is kinda badass though
I've been using mayo (Japanese, to be specific) to shallow fry or bake protein for a long time now. It's an amazing seasoning binder + it's just fat emulsion, so you do not need to add more oil.
I'm so happy you made this. This is essentially the core tenant of my cooking religion. I buy rib roasts in bulk, cut them into rib eye steaks and store them in my chest freezer and cook the ribeyes from frozen as needed. I cook for 20 minutes to soften the surface, then I season and put a thermometer in and cook until done. After years of making steaks I find this method is the most foolproof and delicious.
You can literally put them from frozen in sous vide. After 2h you sear them for 10min or less.
Dinner for 4 people, perfect steaks, almost no hassle on the cook itself.
I find it easier than time my steaks on reserve sear or so. In sous vide they wait for me and when we wanna eat. Not when they hit peak temp.
@@livinlicious10m sear?! Per steak?!
@@vincentnguyen3068surely you mean 10 seconds?!
As an older couple, we have trouble with refrigerator management and waste a lot of meat. This information about cooking from frozen is first-rate! I have sous vide equipment an air fryer, and a steam injection Anova oven. I now have a new way to use them.
My sister uses an instant pot to cook a chicken stew from frozen in 25 minutes under pressure. Zero waste.
You never fail to break my brain with your cross section shots. A++ production as always
Mr. Young you've done it again. Even if the information is something I'm already aware of or have a basic understanding of already from another cooking publication or yt channel, this man presents it in such a well-presented, dutiful, and deferential way I HAVE to watch. Thank you, chef.
Thank you, that's very kind. I'm glad you enjoyed the video.
You just changed a whole bunch of mom-cooks' lives and made for a much less stressful Thanksgiving week. Thank you! I sent this to all my friends lol.
🙏
This guys production quality gets better every video, incredible
Thank you. We work hard to make that true. Always want to stretch ourselves to make the best videos possible.
Recently found this channel, just commenting for the algorithm. Hope the channel blows up, ridiculous production value and intel, thanks Chris :)
I swear I'm just like a little girl who just got that pony she always wanted, every time Chris posts a new video. "Chris put out a new video! This one's on [SOMETHING IMPORTANT TO UNDERSTAND]! No, hold on -- I'll be back in about 12 minutes..."
Very kind, thank you.
11:27 That Gordon Ramsay shade in the stinger though 😂
Yeah, should have stopped at "I didn't care what Gordon Ramsay says." Lol
Makes sense. Gordon is a great chef but he is ass at cooking burgers.
Chris is a vastly better chef than Gordon anyway.
@@GrandpaGunther Gordon's very classically trained chef and he kind of lives by the book when it comes to techniques. I love it that we have people like Chris and others who basically bust the old ways of doing things "just because it's always been done that way" line of thinking.
@@GrandpaGunther
The better the chef the worse the burgers I've always found. No matter how high class a restaurant is the burgers always get worse the higher the cost goes. The most expensive place in my town has absolutely horrific burgers.
Man, the things you're able to do now that you have solid real-time data with that thermometer. Absolutely nuts. Great video and amazing tips as always.
I would love to see cooking in an air fryer from frozen expanded upon. I have a very small kitchen, so my air fryer is my best piece of equipment.
Great vid. As a chef, this contradicts everything I've ever been taught but makes sense. I do sous vide from frozen and grill frozen burgers but have never even thought of roasting a turkey from frozen. Now I can't wait to volunteer to cook the turkey this year.
This didn’t help me clear out my freezer; it helped me STOCK it. 😅 thank you
You can't argue with pure science, love this stuff. I've been cooking frozen steaks for years, better sear and juicier. Now all I need is that drill bit...
The quality on this channels is probably some of the most top notch food content I’ve seen on YT. Kudos to your crew and editors👌
Great video as always Chris. Now this leaves me wondering how this can be combined with dry brining. I'd also love to see you create a video on dry brining too, especially on what effects salt has on meat over time and how it can change the taste, tenderness, appearance, etc. of a steak.
This is such a beautifully made and paced video. Loves everything about it and learned so much
100% of all the steaks i have frozen NEVER taste or as tender again. Vacuum sealed then sousvide, 1 day thaw in fridge... i thought i was doing the right thing but this makes so much more sense. trying it this weekend. Thankyou
Are you going to do the deep fry or shallow fry method or something else?
@@peterl.104 From what i gather from this video, as long as you cook it from frozen the crystals do not push out 33% of the "juice" thus making it tough. Im just going to go strait to sousvide from the freezer vs a day or 2 of thawing. past that ill give it some other stuff like revers seer IDK
One other thing to note is that home frozen food is never going to be as good as commercially frozen. They flash freeze the meat resulting in much smaller ice crystals and less cellular damage resulting from it. This is definitely best for people buying already frozen meat. This might finally convince me to buy some frozen local beef in bulk. A lot of farms sell bulk boxes of different cuts of beef, but you have to buy a huge amount.
@@schilling3003 hard to buy commercially frozen dryage prime
@@schilling3003 I imagine a big challenge for normal person to buy bulk frozen meat is cutting it. Although, maybe they can also do that for you?
Great video as always, this helps a lot for food prep. I can dry brine a load of steaks and chicken on Saturday, add to freezer on Sunday, and then use these techniques throughout the week after my workouts. Ty man, this is big for me.
First the IR thermometer for the pan temp, a hammer for meat, and now a drill. Gonna have to add a tool belt to the apron at this rate.
It could just be me, but I noticed a textural difference when dry brining before freezing . With steak, specifically New York and ribeye, the meat seemed denser. It was still tender, but had a strange mouth feel. It wasn't extremely unpleasant; it was just unfamiliar.
Thank you, Chris. This is such useful information to bring my home cooking to next level and impress my guests.
Glad it was helpful!
I ABSOLUTELY love the explanations! Also, amazing quality content!
I started smoking my steaks directly from frozen on the pellet smoker to a reverse sear. They turned out great. I season them maybe 30m in after the surface has thawed.
This is the way.
I do this with tri tips from Costco. Bring em home, season with salt and pepper, vacuum seal and freeze. Then when I want to make them a put them in the sous vide in the morning and just let them go until I'm home from work and have all the rest ready. Take them out, sear and slice. I do like the advantage of learning the frozen meat as you can blast it. One thing I'd like to see addressed more in this method is the best time for seasoning.
Hey man, I have the same question. I buy the big costco tritip and need to know when to season it when I want to sous vide it.
What the hell kind of channel did I just walk in to? It's like TopGear but for food. Is he a scientist, handyman, chef, cinematographer, every aspect is executed just like how I like my steaks. Well done. #subbed
Thx for filming this and sharing it with us.
Some of the best quality cooking content on the internet.
I've broiled steaks frozen for decades.
After I flip them, I typically would put dijon mustard on the top, and not only does that add a tasty flavor, you can determine if it's rare/medium/ well, etc. by the color of the mustard.
As long as the center of the steak is cold/cool, it prevents the mustard from browning/charring. Once it is fully thawed, then the mustard will start to brown. So you can judge how much it's cooked simply by the color of the mustard.
Yeah, like I said, I've been doing this for decades, as in long before any meat thermometers were readily available to the home cook.
I LOVE your science videos!
I love the that you keep your secrets of crucial/minute details of your recipes confidential
the ruthlessness of this man will push the science and engineering beyond the limits and give us the see-through air fryers at some point
Your channel is so underrated, superb editing like always Chris!
Thanks. One of the best cooking videos I’ve seen in a long time
I hope this channel keep growing even faster, a lot more food science can be achieved with even more resources, great content!
P.S can you please list the temperature on screen in C degrees each time you verbally mention a temperature in F, examples @8:47 , @11:03
I subscribe to many high quality TH-cam food channels, but this has become my favorite, with it’s proven information that’s entertainingly presented. The uploads might not be often, but I’d much rather have quality over quantity.
Cooking from frozen is such a great concept, if it works. It also saves you from the problem of when you take a big piece of meat out of the freeze to thaw, and then your plans change and you don't want to cook it that day or the next.
I remember ATK demonstrated this with steaks a while ago, much to the consternation of much of cooking TH-cam. It's good to see the science behind it.
Is this the best cooking channel on TH-cam‽
Brilliant! My wife will get a Milwaukee brushless extra capacity 18v "kitchen drill / skillsaw combo kit" this Christmas.
Thanks Chris, AWESOME as always.
I really appreciate these videos! This is what TH-cam was originally invented for! Thank you thank you thank you!
P.s. It would be nice if every time you mention a temperature the relative temperature in Celsius was mentioned for the rest of the world that isn't Fahrenheit savvy 😉
A++ as usual. Keep up the good work. Hungry now.
I knew it! I knew I wasn't crazy. I've been using my slow cooker for years to cook fully frozen chicken and I could swear it was so much tastier than if I let it thaw in the fridge for a few days before cooking it. I figured "it's just your imagination"... but nice to know I wasn't out of mind... at least on this topic 😄
Because of this technique and the predictive thermometer, I’m now exclusively buying steaks frozen. Also makes a foolproof way of making ‘brisket-style’ tri tip in the oven.
Nah nah I got the better way for you. Buy your meats, dry brine + seasoning in the fridge for 24 hours, then vacuum seal and freeze.
This is great. Huge fan. Keep up the amazing work!
This is the best cooking content on the internet. Better than any culinary institute.
Chris, well done on these videos. I feel like I am stealing something by being able to watch these videos for free.
It's a great cooking method.
I stumbled upon cooking from frozen about 20 years ago.
love your videos! so informative. also a fan of your wireless thermometer, i use it really often when cooking.
7:35 I really love this amazing cross sections. I will start cooking frozen meat tomorrow! Greetings from a German in Cyprus!
Cool video, loved the presentation
0:50 on the top shelf, the fridge is about 5°C warmer than on the bottom one.. you can easily thaw a steak in 12-16 hours there
Frozen for the frozen gods
Ive seen videos of people putting in cubes of ice in with their dough while baking bread or putting ice cubes on steaks and hamburger when theyre grilling meats in a bbq. Thats the trick to keeping the meats moist and juicy and bread soft on the inside, crispy in the outside without any dryness
Be careful not to give anyone the bright idea to fry a frozen turkey.
Looks dangerous. Boiling oil with melting ice?!?
Thanks, this was actually very helpful. I tend to buy full birds, chop them into parts, east some of it, and freeze the rest. Ok, the parts that are for soup are easy to handle, but the parts that I want to cook differently take way too much time defrosting. I'll try this freezer-to-skillet method soonish.
there IS a down-side... if you are cooking from frozen you need to have a thermometer to check the internal temps because it will cook differently from when you would do fresh... times will change and not everything will cook evenly... so I would already recommend having a thermometer in the kitchen but for cooking from frozen it is a MUST.
Would love more on this. Smoking meats for example. Ribs, Brisket. Also a side by side comparo with thawed meats
Great vid!
Your videos always blow my mind, Chris. Thanks so much for your amazing content :)
wow the diversity of recipes you presented on a rarely covered topic just convinced me to get a new freezer
In northern Sweden they cook frozen venison roast overnight and its known as tjälknöl. Very tasty.
You're like the next generation Alton Brown. I mean that as a compliment, and you're going beyond his knowledge. Great stuff! I just need to save up for the thermometers!
What drill bit size do you use for the combustion probe? Can't believe this is a real question
Probe is 4.8mm in diameter, a 3/16in x 6in drill bit works.
@@ChrisYoungCooks couldn't you just freeze it with the probe in there?
@@ToastyTilapia I imagine that would mess with/drain the battery since batteries don't do especially well in cold temperatures.
@@ChrisYoungCooksor... 5mm
I don't recommend doing this. Water expands when it freezes and it essentially lock the probe so tightly into the meat that you can't even pull it out with pliers.
That airfryer shot is insane.
Crazy he cut his airfryer in half just for the video
My favorite way to cook steak starts from frozen.
Charlotte Rare, ran into it years ago at a steakhouse in Texas. Named after the owners daughter not the city.
Start with a tempered or frozen steak. Dunk steak into a deep fryer for 40-80 seconds. Then place the steak between two cast iron blocks that have in the salamander.
Comes out incredibly impossibly crusty and if tempered comes out a little rarer than medium rare. If frozen comes out Rare but hot in the middle.
Lot of carnivore folks cook steaks from frozen seems to be a “thing” for the meat eaters :)
I do it with lamb chops in air-fryer and if a hurry and do not want to go grill in AZ heat in the summer :)
Thank you for ruining my day. I'll have to rewatch this a dozen times to gain a fraction of the tips and techniques you demonstrated. Kewpie mayo is good on anything, I saw what you did. Kitchen drill, I may settle for a kitchen drill bit for a garage drill. I'm off to cooking Ribeyes in a Parking lot up in Utah so it's back onto the competition trail I go. Seriously thank you @chrisyoung.
I literally cannot cook using these techniques cause I’m currently living in an apartment with a few people I’m not the best friends of, but Chris your videos are the best cooking/food videos on the internet. I LOVE the interconnection between science and cooking. It’s a majorly ignored thing since every cook is science at it core, or the TrueCore© even 😅
Yesterday, I used ghee in a pan to cook a pound of ground duroc pork from frozen. It's definitely a time saver and the result was delicious
I cook a lot of stuff from frozen, but turkey is the one thing I actually put the time into thawing, for the simple fact that breaking down the bird so I can cook the white and dark meat separately is a no brainer. I probably COULD just burn through a cheap chef's knife I got from the dollar store, or from Walmart, by using it as a glorified chisel to break the spine free from the rest of the carcass while still frozen. An extra $20 for that, at most, isn't the worst added expense for the yearly gathering. I actually had to do that last year because the bird wasn't totally thawed when I went to put it in the oven. But when changing the water every so often to keep things thawing at a decent pace isn't that hard (or even better, using a sous video circulator), I just don't see the need. I could be convinced that buying a standalone whole frozen breast, and a dozen or so frozen legs would be worthwhile though. Who actually eats the thighs and wings, anyways?
Awesome video Chris!
Awesome video brother , I’m new here but just subscribed 🤙 thanks
I now need a power drill for my kitchen. Bless you chef.
Your cinematography always makes my day, Chris.
Thanks, always working to improve this.
@@ChrisYoungCooks the intersection between art and science is very fertile ground for interesting results. You do it well.
Simply put ... fascinating and enlightening as always! Thanks.
Been doing from Frozen since forever. Mostly because of laziness to thaw, but it always made sense to me. I usually got nice juice pork more often than dried by going from frozen versus thawed. Thank you for confirming I have been right all along.
I’m happy learning that my kitchen drill is not strange. Also oil filter pliers to open jars. Arthritic hands.
this is gold!!!!!! thank you so much!
Great video. So I can put my Combustion PT in the SV bag with no problem! I thought initially that was not recommended for some reason.
Keep killing those ancient cooking myths Chris! Love your videos!!
I love my sous vide. I picked it up last year because I found guga's channel. I love it cause I freeze everything immediately. Sous vide before I know I will need food. Then any time i feel hungry I can just go grab it and finish in the pan if i need to
Another amazing video! Thank you, Chris!
You my friend...are the best! No bullshit...just how it is!!!
What a production quality 👏🏻👏🏻👏🏻👏🏻
6:09 That pot roast looks amazing! I gotta try that! 🥩
It’s so good
Questions! 🙋♂️Dry brining, I’m a big fan so if I wanted to get the benefits of perfect seasoning and cooking from frozen juiciness and crust development I have some scenarios I have questions about. For instance I love spatchcock chicken & turkey. I usually dry brine for at least 24 hours. Fresh whole chicken and turkeys are hard to find and or are really expensive. How would I dry brine a frozen turkey or chicken and then refreeze so I can enjoy the juiciness of cooking from frozen? Or would I have to pick one or the other? Would this apply other foods that benefit from a dry brine but are often found frozen? Say fish, most “fresh” fish is frozen at some point and then thawed prior to being placed on shelves, is the damaged done already and we’ve missed the point where we could have maximized juiciness. Is it wise to dethaw, dry brine, refreeze and then cook from frozen? Or even if you buy a truly fresh never frozen product is it okay to dry brine, freeze, and then cook from frozen? Help lol I am so curious! This video is really cool, but clearly I’m left with more questions than answers. 😂
One thing I’ve found to really help when cooking from frozen is to season the meat before freezing it.
Always truly great content and style.
As always a fantastic video! Congrats to you and your team! I just have some questions regarding the steaks. Did I understood it correctly that when you have a sous vide ready frozen steak you just need to add some 30 minutes to the whole sous vide time? And I assume when searing a frozen steak before putting in the sous vide bag you would salt and pepper it after the "frozen" searing. And how long would you sear the frozen steak by frying in hot oil?
Okay... this is the place to ask this. Should I salt my ice? Should we be selling things in salted ice? I still have a very strong preference for brined turkey and steak.
Just brine it a day before you freeze it. Has worked for me when doing picanha and Ribeye slabs.
Salt makes the ice colder which means the meat freezes faster, which is what you want. Same for churning ice cream.
I wondered the same thing!!
As I’m sitting and thinking what to do with frozen turkey I have in freezer for 6 months your video popped up 😂. I really really don’t want to thaw it out for a week, you saved me from looking at the dead frozen bird for a week ✊
The filming of this is next level
Great video Chris. I'd love to know more on food quality decay when freezing cooked meat or meat that has previously been frozen (I've been told to not freeze supermarket meat as it has been frozen once before).
I've seen some tests somewhere (I forget) that indicate it takes multiple cycles before damage is detectable by tasters
There is some quality loss from repeated freezing and thawing cycles, but according to the papers I’ve looked at, a second cycle isn’t going to be massively bad. Most of the damage from freezing occurs over time, while frozen. That’s because even in a freezer some water is still liquid in the meat because it’s saturated with minerals and proteins that lower the freezing point. So some water migration and recrystallization occurs even in the freezer. And fats can also oxidize at frozen temps. The best way to minimize this is having the coldest freezer possible, avoiding temp fluctuations from the freezer being opened and closed a lot (chest freezers are better), vacuum seal the food if possible, and generally expect some quality loss as weeks turn into months turn in to a year or more.
Big Hi5 for the bottles of Port and Sherry in the fridge Chris!! ;)
Many Asian dishes require pan-searing meat before chopping and stir-frying. My take from this video is that I no longer need to thaw my meat before cooking- just cut them into thin slices before freezing and cook them cold from frozen.
Thanks!
Nice video and I’m going to try these methods and recipes. One thing that I’ve never fully understood is the difference between convection bake and roast. I have both options on my oven and the only thing I believe is happening between the two options is how long the heating element stays on. With convection bake, I think the oven heating element cycles on and off more frequently than convection roast, where, I think the element stays on. Or rather, I think the rebound temperature tolerance is less, with the convection roast setting. I hope that makes sense. Thanks.
my new favorite channel and chef
big sub