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
@@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.
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
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.
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.
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.
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.
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.
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.
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
You'd have to thaw it just to brine it. You can't brine an ice cube. A lot of frozen turkeys (buy accordingly) come PRE-brined. If that's cool with you, then no need to brine again and you CAN cook from frozen.
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.
I cooked from frozen by accident 3 years ago. Just bad timing and was living in an RV at the time. Got turkey late, so had to cook from frozen solid. All of my family and friends kept asking me what my recipe was and how I had cooked it....... Have cooked from frozen ever since then. It just comes out so good. Takes longer but worth it. I like to coat the turkeys in butter every hour to keep the skin nice
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.
As a butcher I would like to recommend not buying frozen turkey to begin with. Instead due diligence will be key. Find local farmers who sell homegrown turkey. A reputable one I might add. Not all farmers are growing equally. Local butcher shops also can get you a never before frozen Turkey. Take the time and invest locally
We had a wonderful farm nearby that just about everyone in the area got their turkeys from, they were the best birds we've ever had; 24 hours in a 5% wet brine and liberally buttered they beat everything else out there. Unfortunately they lost a whole flock to bird flu and they had to shut down.
@@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.
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..."
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.
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...
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.
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
@@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.
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.
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 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 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.
@@SoulGun007 The Sous Vide Everything channel with Guga have done these types of tests.. The bottom line is salt, pepper, garlic both sides before you vacuum seal and don't add any oil or butter. If you want to baste some oil/butter on when searing, go for it!
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.
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.
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.
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.
A steak is not a frozen whole turkey with neck and giblets (plus the "gravy" package they insist on shoving in there) in a solid block of ice within the cavity. I have plenty of refrigerator space and enough memory capacity still to pull it out of the freezer in time. The steak is worthy of trying...
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!
Thanks to this video I realised I could put a frozen chicken in the oven at lunchtime and have it be ready when I come home for work! Thank you so much!!!
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 😄
OK So I need to know. When sous vide cooking a steak, lets say in this case its a giant tri tip one from costco. When would I season it from frozen? My main issue is that I cook it from thawed at like 130 F for about 24 hrs so that I can get it to be able to be cut with a butter knife.
I'd season it frozen and then cook is for your 24 hours. During the cooking a lot the salt will diffuse into the meat and do its job. I don't recommend seasoning prior to freezing.
@@SoulGun007 It won't particularly well, but it will dissolve into the juices released by the steak during the sous vide process and during that cook the salt will get into the steak.
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.
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.
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?
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 😉
I just assumed that the thermometer was inserted before freezing and could withstand being frozen. Note to self: don’t freeze my steak with the thermometer inserted once I buy one. 🥶
before freezing, you might be able to insert the thermometer and then take it out just to create the hole so it'll be easy to insert later... if it doesn't collapse hopefully
Idk, I feel meat fully thawed beef definitely tastes better when cooked vs frozen beef. I am not doubting frozen meat may be juicier, but I wonder if that is frozen water within the meat creating the moisture and effectively dilutes the flavor in some cases.
It's not frozen water in the meat because the water actually boils at 212 °F (100 °C). In fact it's not like there is a lot of water added to the meat when you freeze it (because it's not like you froze it inside a pot of water, it's inside a package so you're not adding any weight to it). The main reason you're probably tasting a difference is likely due to the quality of the meat. I imagine that the meat you cook fresh is higher quality; whereas the meat you have frozen is probably lower quality (or even prefrozen). It could also just be placebo - and there is no difference but your mind feels like there is. It might also be because you didn't cook in a method that benefits the meat from a frozen start and used a traditional cooking method designed for meat that is thawed. At the end of the day, you enjoy the food you like the way you like it.
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. 😂
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.
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
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?
Great video. I have a precooked 12 pound smoked turkey in my freezer for Thanksgiving. What would you recommend on the frozen to cook instructions for my turkey?
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.
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).
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.
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.
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 :)
Many years ago a rush job for a Thanksgiving turkey made us try baking the frozen bird in a baking bag at 350°. It turned out perfect with little difference in time to bake. All our turkeys go into the oven frozen now.
Chris, thanks for the video! It is perfect as always! I think a lot lately about beef round. I often read that it is a good cut for braising, but it usually comes out very dry when I braise it, so I make it sous vide at 57°C. But I wonder why it turns out so dry? Because it has less connective tissue than beef chuck for example or because of lack of fat? I would be very grateful for the answer!
Since we're already breaking some meat cooking rules, what would happen if you try to cook the frozen meat in a cold pan? Would that help slightly melt the surface to allow for better contact in the pan? Does this result in juice loss as much as cooking room temp meat in a cold pan? love the video!
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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.
Brilliant! My wife will get a Milwaukee brushless extra capacity 18v "kitchen drill / skillsaw combo kit" this Christmas.
LOL
You mean YOU will get that for Christmas 😂
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?!
The salt is able to penetrate the steak that way? I'll give it a try
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’m happy learning that my kitchen drill is not strange. Also oil filter pliers to open jars. Arthritic hands.
i use a strap wrench which is often also sold as oil filter wrench.
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.
I can’t get a new thermometer until early December 😢. I’m going to try that frozen turkey.
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 never fail to break my brain with your cross section shots. A++ production as always
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.
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
Be careful not to give anyone the bright idea to fry a frozen turkey.
Looks dangerous. Boiling oil with melting ice?!?
@@vc88466only dangerous when you first put it in
Recently found this channel, just commenting for the algorithm. Hope the channel blows up, ridiculous production value and intel, thanks Chris :)
No way that frozen turkey beats a brined turkey.
Brine it then freeze it
I absolutely agree
Hear me out: frozen turkey that was already brined 😮
He brined it in the oven.
You'd have to thaw it just to brine it. You can't brine an ice cube.
A lot of frozen turkeys (buy accordingly) come PRE-brined. If that's cool with you, then no need to brine again and you CAN cook from frozen.
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.
I cooked from frozen by accident 3 years ago. Just bad timing and was living in an RV at the time. Got turkey late, so had to cook from frozen solid. All of my family and friends kept asking me what my recipe was and how I had cooked it.......
Have cooked from frozen ever since then. It just comes out so good. Takes longer but worth it. I like to coat the turkeys in butter every hour to keep the skin nice
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.
This didn’t help me clear out my freezer; it helped me STOCK it. 😅 thank you
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.
As a butcher I would like to recommend not buying frozen turkey to begin with. Instead due diligence will be key. Find local farmers who sell homegrown turkey. A reputable one I might add. Not all farmers are growing equally. Local butcher shops also can get you a never before frozen Turkey. Take the time and invest locally
We had a wonderful farm nearby that just about everyone in the area got their turkeys from, they were the best birds we've ever had; 24 hours in a 5% wet brine and liberally buttered they beat everything else out there. Unfortunately they lost a whole flock to bird flu and they had to shut down.
Unfortunately, where I live in Florida there is no such thing as an actual butcher shop anymore, let alone livestock farmers
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.
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.
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, 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.
I’ll be frying my turkey with my children this year. Thanks for the advice! Excited to try this new method!
yes deep fry!!
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...
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.
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?
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.
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.
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
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 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.
@@SoulGun007 The Sous Vide Everything channel with Guga have done these types of tests.. The bottom line is salt, pepper, garlic both sides before you vacuum seal and don't add any oil or butter. If you want to baste some oil/butter on when searing, go for it!
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.
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.
wow the diversity of recipes you presented on a rarely covered topic just convinced me to get a new freezer
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.
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.
Some of the best quality cooking content on the internet.
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.
Thank you, Chris. This is such useful information to bring my home cooking to next level and impress my guests.
Glad it was helpful!
A steak is not a frozen whole turkey with neck and giblets (plus the "gravy" package they insist on shoving in there) in a solid block of ice within the cavity. I have plenty of refrigerator space and enough memory capacity still to pull it out of the freezer in time.
The steak is worthy of trying...
This is such a beautifully made and paced video. Loves everything about it and learned so much
Is this one of those super joke videos where it seems legit but it's actually satire?
Well, did you watched it?
@@soccerruben1 yes, but this could be complete bull and I might just be eating it up lol
@@Faolan_Grey I've been cooking my chicken, roasts and pork, in a crockpot, from frozen for a year. Wonderful!
Thx for filming this and sharing it with us.
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!
This is the best cooking content on the internet. Better than any culinary institute.
That airfryer shot is insane.
Crazy he cut his airfryer in half just for the video
Thanks to this video I realised I could put a frozen chicken in the oven at lunchtime and have it be ready when I come home for work! Thank you so much!!!
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 😄
Your channel is so underrated, superb editing like always Chris!
Chris, well done on these videos. I feel like I am stealing something by being able to watch these videos for free.
Thanks. One of the best cooking videos I’ve seen in a long time
OK So I need to know. When sous vide cooking a steak, lets say in this case its a giant tri tip one from costco. When would I season it from frozen? My main issue is that I cook it from thawed at like 130 F for about 24 hrs so that I can get it to be able to be cut with a butter knife.
I'd season it frozen and then cook is for your 24 hours. During the cooking a lot the salt will diffuse into the meat and do its job. I don't recommend seasoning prior to freezing.
@@ChrisYoungCooks With it being a frozen block, how would I get the seasoning to stick?
@@SoulGun007 It won't particularly well, but it will dissolve into the juices released by the steak during the sous vide process and during that cook the salt will get into the steak.
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
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.
Is this the best cooking channel on TH-cam‽
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!!
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?
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 😉
I ABSOLUTELY love the explanations! Also, amazing quality content!
Kitchen drill = GENIUS!!!
One thing I’ve found to really help when cooking from frozen is to season the meat before freezing it.
I just assumed that the thermometer was inserted before freezing and could withstand being frozen. Note to self: don’t freeze my steak with the thermometer inserted once I buy one. 🥶
The Combustion Inc thermometer can handle being frozen, in this video you'll even see him deep fry it. But the battery will run down much quicker
before freezing, you might be able to insert the thermometer and then take it out just to create the hole so it'll be easy to insert later... if it doesn't collapse hopefully
I LOVE your science videos!
that sounds like a great pickup line: "have you ever thought that your freezer is just a pause button for the freshness of food?"
Cool video, loved the presentation
Idk, I feel meat fully thawed beef definitely tastes better when cooked vs frozen beef. I am not doubting frozen meat may be juicier, but I wonder if that is frozen water within the meat creating the moisture and effectively dilutes the flavor in some cases.
It's not frozen water in the meat because the water actually boils at 212 °F (100 °C). In fact it's not like there is a lot of water added to the meat when you freeze it (because it's not like you froze it inside a pot of water, it's inside a package so you're not adding any weight to it).
The main reason you're probably tasting a difference is likely due to the quality of the meat. I imagine that the meat you cook fresh is higher quality; whereas the meat you have frozen is probably lower quality (or even prefrozen).
It could also just be placebo - and there is no difference but your mind feels like there is. It might also be because you didn't cook in a method that benefits the meat from a frozen start and used a traditional cooking method designed for meat that is thawed.
At the end of the day, you enjoy the food you like the way you like it.
huh? how should that work? The water inside the meat is there if it's frozen or not. The mass balance stays pretty identical.
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. 😂
Babe wake up, new Chris Young video just dropped
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
In northern Sweden they cook frozen venison roast overnight and its known as tjälknöl. Very tasty.
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.
Would love more on this. Smoking meats for example. Ribs, Brisket. Also a side by side comparo with thawed meats
Great vid!
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
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?
Great video. I have a precooked 12 pound smoked turkey in my freezer for Thanksgiving. What would you recommend on the frozen to cook instructions for my turkey?
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.
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.
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 😅
Thanks Chris, AWESOME as always.
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.
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.
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 :)
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.
7:35 I really love this amazing cross sections. I will start cooking frozen meat tomorrow! Greetings from a German in Cyprus!
Simply put ... fascinating and enlightening as always! Thanks.
I now need a power drill for my kitchen. Bless you chef.
This is great. Huge fan. Keep up the amazing work!
A++ as usual. Keep up the good work. Hungry now.
If I attempt to cook a turkey in the oven from frozen, doesn't that leave a lot of excess water in my roasting pan?
Keep killing those ancient cooking myths Chris! Love your videos!!
Your videos always blow my mind, Chris. Thanks so much for your amazing content :)
Many years ago a rush job for a Thanksgiving turkey made us try baking the frozen bird in a baking bag at 350°. It turned out perfect with little difference in time to bake. All our turkeys go into the oven frozen now.
Thank you for answering the question I was going to ask about the roasting bag
@randallflores-qr8cs Your more than welcomed. They work perfectly.
Chris, thanks for the video! It is perfect as always!
I think a lot lately about beef round. I often read that it is a good cut for braising, but it usually comes out very dry when I braise it, so I make it sous vide at 57°C. But I wonder why it turns out so dry? Because it has less connective tissue than beef chuck for example or because of lack of fat? I would be very grateful for the answer!
Since we're already breaking some meat cooking rules, what would happen if you try to cook the frozen meat in a cold pan? Would that help slightly melt the surface to allow for better contact in the pan? Does this result in juice loss as much as cooking room temp meat in a cold pan? love the video!
My Dewalt has mixed many a things in the kitchen..glad some one agrees with making it official