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.
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
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.
I'm so happy you made this. This is essentially the core tenet 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.
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.
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'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 find this method simply amazing. Might I ask how you found this technique out, were you just experimenting or did you learn this from another source? I love to cook as much as carpentry, but with both I seem to come up short. Thanx for this tip, I'm eager to try this asap.
@@cornfusedatbest3980 My mother cooked steaks this way (frozen) when I was growing up in the 1960's. My parents had found a company that would prep and cut an entire hind quarter and shipped to us frozen. The company also gave a deal on a large freezer to put everything in when it arrived. This was before microwaves were common (yeah, I'm that old), so thawing out enough to feed a family of six wasn't a trivial effort, so she just started cooking them frozen. I copied the method when I left home, and noticed the bit about the mustard browning as a way to judge doneness.
@@markkirby9531 Wow, that's awesome!! I'm coming up on my 60 mark and I love learning new and interesting things. Thanx for getting back to me, it means a lot. I told my wife about cooking frozen turkey and she said she's already tried it, and it always ended up dry. I've no clue, evidently I wasn't there, but I'm going to try it my way. Thanx again for the 411.
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 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 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
I have been cooking frozen turkey like this for over 10 years. I put in around 10 pm at 220 degrees. For 12 hours. In a baking pan covered with aluminum foil. Then I use a candy/ baking thermometer as deep as i can sink it in multiple places. So when i pull it out and then check the temperature . I turn the heat up to 300 degrees without the foil to brown it. Moist and falls off the point moist. The trick is it must get to at least 165F. I like to get it to 180F or slightly higher . The only downside is dragging the giblet bag outside after it had cooked. : )
@vainwretch, I have been taught by several chefs that if a turkey is cooked from frozen, as soon as the turkey has cooked for around 2 to 2 1/2 hours, the bag of giblets needs to come out of the cavity of the turkey. #1-- the plastic bag is toxic when it is cooked and must be removed as soon as possible. #2-- the cavity of the turkey needs to be open to allow adequate airflow through the turkey for the meat next to the major bones gets done. Also, aluminum foil is one of the minerals that should not be around food. It is toxic when heated. If you want to use aluminum foil, parchment paper needs to be placed between the meat and the aluminum foil. The meat begins to loose its juiciness when the meat temperature reaches 170 degrees. This is because when the temperature of the meat reaches that point, the cells of the meat begin to die. When the cells die, they cannot hold moisture. The turkey maybe moist when it comes out of the oven, yet when it is cold, it becomes tough. It seems that you really want to make sure that the meat is done so you cook the turkey until it reaches an internal temperature of 180 degrees. The turkey is very safe to take out of the oven at 165 degrees. This is because the turkey continues to cook for at least a half an hour after it is out of the oven, which guarantees the meat is cooked. Invest in a digital thermometer. They are worth the cost because you have a gauge to watch the internal temperature of the turkey during the cooking process.
Do you have a convection oven? That was my only question, what if I don't have a convection oven? It makes sense that one could bake a turkey like this and that it might come out more moist. Also, how big of a turkey have you done this way?
The title of your video presentation really caught my eye because I have been cooking a turkey from frozen, for Thanksgiving, for about 18 years now. I had a large family and couldn't be bothered thawing out a turkey and keeping it at a safe temperature. Cooking a turkey from frozen is so, so much easier. The directions I found mirror yours except I cook the turkey at 325 degrees. And I get a very juicy turkey with a great crispy skin. I use a digital meat thermometer and use the temperature gauge. Don't have to worry that the outside meat is going to overcook while the inside is still raw. My belief too is that cooking a turkey from frozen is a much safer way to cook. You are a very wise cook and the explanation of the science behind the cooking meat from frozen was also very good information. Great job!
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.
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.
It worked! I just cooked an 8 pound turkey from frozen in 6 hours following this method. Started cooking at 7 AM and reached 165 degrees at 1 PM. The basting sauce made the turkey a beautiful color.
@s1vrbck_fitness I'm happy to hear someone tried this, I'm going to do a turkey this way today; fingers crossed.... @@kevseb66 The browning "paint" that Chris uses has a nice flavor - I tried it out a couple weeks ago and was frankly surprised by how good it was - it was subtle, mildly salty/sweet/umami, and allowed the turkey's flavor to shine through. I did heavily salt the turkey (like he does in this video) beforehand and left it on the counter for ~30 minutes to dehydrate the skin, before wiping the excess salt off and patting it dry (the salt pulled out a lot of moisture); I applied the bourbon-bitters-GravyMaster paint before the oven and a couple times while cooking. I didn't have lecithin but it didn't seem to make any difference. It was really good!
Tried this with an extra turkey we received, and love this technique! With a 14 pound turkey in mind, these are my modifications ... 1) initial trip to oven took 20 minutes for the skin to get "wet" enough to apply the salt layer. 2) took another 5.5 hours at 225 F temp to thaw enough to remove giblets and brush on sauce for next step. 3) at 300 F degrees was crispy and yummy after 4 hours. A total of 10 hours, and delicious.
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.
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!!!
@@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.
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.
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.
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 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!
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.
So how would you pair dry brining with cryo-searing? Here are my thoughts and would love to hear what Chris and others think Getting meat to retain most to least juices is in the following order 1. Avoid freezing 2. If meat has to be frozen, buy non-frozen first, dry brine, then freeze as quick as possible. Later, cook straight from frozen 3. If meat was bought frozen, then either you 3a) Don't dry brine (i.e. cook straight from frozen) which means you've chosen to sacrifice a more deeply seasoned meat to make it juicier (because the dry brine leading to juicier meats don't fully compensate for recrystallisation from thawing?), or 3b) Thaw meat as quick as possible, dry brine, then cook immediately (i.e. don't re-freeze) What do you think?
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 😄
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.
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...
Plus, a thawed, brined turkey doesn't take 5 hrs to cook. I always do beef, even hamburgers, from frozen. Frozen whole Chickens without giblets work great from frozen.
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!
Hi, Chris! I love your content, and this is really interesting! Something that occurred to me: "juiciness" is often not what we're aiming for when we cook. Extra water content reduces the concentration of flavors (imagine a pot of broth on the stove becoming more concentrated as the water cooks off). It occurs to me that, even though cooking from frozen might produce a maximally "juicy" steak, for example, it likely doesn't maximize the actual goal of cooking a steak. Namely, the best tasting steak. That said, I'll definitely try this.
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.
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?
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.
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.
@jmjanacek4335 Starting at 350 works well. Doing it incrementally is bothersome and unnecessary. I do stack flat baking pans underneath the broiler pan to distribute the heat from the lower element of the stove. The bird browns nicely but care should be taken when removed from the oven because the browning bag has a tendency to stick to the skin when cooling. Cut a slit and bast with the juices for a few minutes but be careful with the steam that is extremely hot. Good luck and enjoy. Eliminating the long process of thawing the turkey also eliminates the possibility of bacterial growth and food poisoning. Happy Thanksgiving.
@jmjanacek4335 Remeber to cut small vent holes in the top of the baking bag to prevent the bag from popping open especially where the juices collect at the bottom of the bag. These instructions are on the box.
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 😉
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.
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.
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
100% agree on frozen burgers. Unbelievably juicy. Never tried anything else because I don't buy anything else frozen. But I may try freezing stuff now just to try it
One teeny tiny problem, inside the frozen turkey lies in paper, the neck, heart and giblets. I prefer to remove them before baking…which requires thawing in the fridge. I will try other meats instead. Thanks!
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...
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.
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.
Dude stop your lieing your not a butcher your an anti farm raised advocate, just go organic vegan and get it over with , while your at it wash your clothes with vinegar but not regular vinegar, special organic vinegar which is the SAME vinegar with a different label, you can clean your bathroom with it and kill weeds too when you get off your electric bike
I live in the middle of nowhere WV and love it here. I can get a lot of things locally and fresh. Turkey isn't one of them. I haven't bought beef from a store in close to 5 years.
I prefer turkeys that have never been frozen, but this time of year frozen turkey is 65 cents/lb. at my local grocery store, fresh birds are $2.38/lb. So, I can get 3 frozen turkeys for the price of one fresh one.
Love this! But I don’t have convection oven. Can I still safely cook frozen turkey if I adjust temperature to compensate? Thank you, your video was a delight and I instantly subscribed.
You're absolutely right. Faster, juicier and safer. That's what I've been doing for years. A very long time ago, the Joe Bloe hired as a cook in a sidewalk cafe forgot to defrost the meat and came to me for advice, as there was nothing else for the day's on-special meal. I told him what you said above. Cook the frozen meat at a high temperature. He did and it was fabulous.
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.
This makes sense with consideration given to enthalpy of fusion. In regards to the thawing plate vs water bath, theres some complexity, budget, convenience, perception and preference. The plate is faster than just sitting out. Its slower than but not significantly so than a static water bath. A dynamic water bath is faster than the plate, sitting out, thawing in the fridge or a static bath, for a given ambient temperature. None of them are as fast as cooking low and slow from froze. Physics cannot be denied. Cooking from frozen is a perceputally difficult pill to swallow for most people.
I've been putting the thawed and stuffed turkey in the oven at midnight; cooked it all night, and took it out around 7 am. It was ALWAYS juicy and wonderful. Been doing that for over 60 years, and my whole family loves it. See, that's what's wrong with today's kids... always trying to change or "fix" what AIN'T BROKEN! that's why this world is so messed up!
Not even mentioning microwave thawing - power 2 (1 below standard defrost setting, which tends to start cooking the outside of the meat) for ~15-30 minutes (depending on how frozen the meat is) flipping once in the middle is good enough to thaw the meat and get it warm for cooking to finish quickly while searing. I've started doing this even with meat that's already been thawed in the fridge, since it seems to result in the meat being more tender. The biggest problem with frozen meat is usually getting it out of the packaging and disentangling it (eg: a bunch of chicken breasts stuck together). It's fine if you're packing single cuts in a vaccuum sealed package or frozen meat that's loosely packed in a bag, but when you buy from a store, meat is usually packaged in foam with an absorbent plastic/towel thing, and that foam and absorber will stick to the meat and make it a pain to remove from the packaging if you don't thaw first, and in that case, you really can't thaw it any other way than in the sink or fridge until the packaging is removed.
I grill Fajitas this way, frozen. You can get the carbonization on the outside and the meat is so tender on the inside that it falls apart when you try and remove it from the grill. I did this one time when I didn't have time to thaw it, but was super hungry. I cooked it on a open fire, no lid to cover it in an oven type fashion. The best results. I was surprised to see a video supporting this cooking method.
I always cook my turkey overnight, starting between 10 and midnight, at about 250 f. And its usually done by 10am-12pm. Fda says its unsafe, but ive been doing it for 6 years and have had no issues. The turkey is juicy and tender and quite literally falls off the bone. Little carving necessary as the breast meat comes off in 2 seperate chunks. One each side of the breast. I discovered my technique by accident, years ago when i forgot to thaw my turkey. So the night before, i just popped it into my oven at around 225-250f and hoped for the best. I was pleasantly surprised.
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.
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 😂
Don't skimp, be sure to get her the cordless shop vac that pairs with the same batteries. She'll be THRILLED!
This man knows what he's doing. 😂
Ya, women love power tools for Christmas. So, I've heard. 🤣
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
_Top Gear_ but for food... you mean like _Good Eats?_ Also, anyone who watched _Top Gear_ knows the Trio have no idea how cars work, lol.
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.
I'm so happy you made this. This is essentially the core tenet 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
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.
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.
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.
Great ideas, I may have to set my Mother up with a strap wrench for the kitchen.
You never fail to break my brain with your cross section shots. A++ production as always
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.
Recently found this channel, just commenting for the algorithm. Hope the channel blows up, ridiculous production value and intel, thanks Chris :)
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 find this method simply amazing. Might I ask how you found this technique out, were you just experimenting or did you learn this from another source? I love to cook as much as carpentry, but with both I seem to come up short. Thanx for this tip, I'm eager to try this asap.
@@cornfusedatbest3980 My mother cooked steaks this way (frozen) when I was growing up in the 1960's. My parents had found a company that would prep and cut an entire hind quarter and shipped to us frozen. The company also gave a deal on a large freezer to put everything in when it arrived.
This was before microwaves were common (yeah, I'm that old), so thawing out enough to feed a family of six wasn't a trivial effort, so she just started cooking them frozen.
I copied the method when I left home, and noticed the bit about the mustard browning as a way to judge doneness.
@@markkirby9531 Wow, that's awesome!! I'm coming up on my 60 mark and I love learning new and interesting things. Thanx for getting back to me, it means a lot. I told my wife about cooking frozen turkey and she said she's already tried it, and it always ended up dry. I've no clue, evidently I wasn't there, but I'm going to try it my way. Thanx again for the 411.
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.
🙏
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 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.
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
I have been cooking frozen turkey like this for over 10 years.
I put in around 10 pm at 220 degrees.
For 12 hours.
In a baking pan covered with aluminum foil.
Then I use a candy/ baking thermometer as deep as i can sink it in multiple places.
So when i pull it out and then check the temperature . I turn the heat up to 300 degrees without the foil to brown it.
Moist and falls off the point moist.
The trick is it must get to at least 165F. I like to get it to 180F or slightly higher .
The only downside is dragging the giblet bag outside after it had cooked.
: )
@vainwretch, I have been taught by several chefs that if a turkey is cooked from frozen, as soon as the turkey has cooked for around 2 to 2 1/2 hours, the bag of giblets needs to come out of the cavity of the turkey. #1-- the plastic bag is toxic when it is cooked and must be removed as soon as possible. #2-- the cavity of the turkey needs to be open to allow adequate airflow through the turkey for the meat next to the major bones gets done.
Also, aluminum foil is one of the minerals that should not be around food. It is toxic when heated. If you want to use aluminum foil, parchment paper needs to be placed between the meat and the aluminum foil.
The meat begins to loose its juiciness when the meat temperature reaches 170 degrees. This is because when the temperature of the meat reaches that point, the cells of the meat begin to die. When the cells die, they cannot hold moisture. The turkey maybe moist when it comes out of the oven, yet when it is cold, it becomes tough.
It seems that you really want to make sure that the meat is done so you cook the turkey until it reaches an internal temperature of 180 degrees. The turkey is very safe to take out of the oven at 165 degrees. This is because the turkey continues to cook for at least a half an hour after it is out of the oven, which guarantees the meat is cooked. Invest in a digital thermometer. They are worth the cost because you have a gauge to watch the internal temperature of the turkey during the cooking process.
Do you have a convection oven? That was my only question, what if I don't have a convection oven?
It makes sense that one could bake a turkey like this and that it might come out more moist.
Also, how big of a turkey have you done this way?
I was wondering about the giblet bag
The title of your video presentation really caught my eye because I have been cooking a turkey from frozen, for Thanksgiving, for about 18 years now. I had a large family and couldn't be bothered thawing out a turkey and keeping it at a safe temperature. Cooking a turkey from frozen is so, so much easier.
The directions I found mirror yours except I cook the turkey at 325 degrees. And I get a very juicy turkey with a great crispy skin. I use a digital meat thermometer and use the temperature gauge.
Don't have to worry that the outside meat is going to overcook while the inside is still raw. My belief too is that cooking a turkey from frozen is a much safer way to cook. You are a very wise cook and the explanation of the science behind the cooking meat from frozen was also very good information. Great job!
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.
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.
It worked! I just cooked an 8 pound turkey from frozen in 6 hours following this method. Started cooking at 7 AM and reached 165 degrees at 1 PM. The basting sauce made the turkey a beautiful color.
What about seasoning. I maybe moist but when do you add flavor?
@s1vrbck_fitness I'm happy to hear someone tried this, I'm going to do a turkey this way today; fingers crossed....
@@kevseb66 The browning "paint" that Chris uses has a nice flavor - I tried it out a couple weeks ago and was frankly surprised by how good it was - it was subtle, mildly salty/sweet/umami, and allowed the turkey's flavor to shine through.
I did heavily salt the turkey (like he does in this video) beforehand and left it on the counter for ~30 minutes to dehydrate the skin, before wiping the excess salt off and patting it dry (the salt pulled out a lot of moisture); I applied the bourbon-bitters-GravyMaster paint before the oven and a couple times while cooking. I didn't have lecithin but it didn't seem to make any difference. It was really good!
Tried this with an extra turkey we received, and love this technique! With a 14 pound turkey in mind, these are my modifications ... 1) initial trip to oven took 20 minutes for the skin to get "wet" enough to apply the salt layer. 2) took another 5.5 hours at 225 F temp to thaw enough to remove giblets and brush on sauce for next step. 3) at 300 F degrees was crispy and yummy after 4 hours. A total of 10 hours, and delicious.
Great summary and confirmation!
Thank you@@violetviolet888
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.
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!!!
Don't use your oven when not home!
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.
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.
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.
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👌
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
Thx for filming this and sharing it with us.
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.
This is THE most helpful cooking video I’ve watched in a LONG time! Thank you so much!
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
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 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!
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.
Some of the best quality cooking content on the internet.
Chris, well done on these videos. I feel like I am stealing something by being able to watch these videos for free.
So how would you pair dry brining with cryo-searing? Here are my thoughts and would love to hear what Chris and others think
Getting meat to retain most to least juices is in the following order
1. Avoid freezing
2. If meat has to be frozen, buy non-frozen first, dry brine, then freeze as quick as possible. Later, cook straight from frozen
3. If meat was bought frozen, then either you
3a) Don't dry brine (i.e. cook straight from frozen) which means you've chosen to sacrifice a more deeply seasoned meat to make it juicier (because the dry brine leading to juicier meats don't fully compensate for recrystallisation from thawing?), or
3b) Thaw meat as quick as possible, dry brine, then cook immediately (i.e. don't re-freeze)
What do you think?
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 😄
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?
Your channel is so underrated, superb editing like always Chris!
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...
Plus, a thawed, brined turkey doesn't take 5 hrs to cook. I always do beef, even hamburgers, from frozen. Frozen whole Chickens without giblets work great from frozen.
Thank you, Chris. This is such useful information to bring my home cooking to next level and impress my guests.
Glad it was helpful!
This didn’t help me clear out my freezer; it helped me STOCK it. 😅 thank you
I ABSOLUTELY love the explanations! Also, amazing quality content!
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.
This is the best cooking content on the internet. Better than any culinary institute.
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!
Hi, Chris! I love your content, and this is really interesting! Something that occurred to me: "juiciness" is often not what we're aiming for when we cook. Extra water content reduces the concentration of flavors (imagine a pot of broth on the stove becoming more concentrated as the water cooks off). It occurs to me that, even though cooking from frozen might produce a maximally "juicy" steak, for example, it likely doesn't maximize the actual goal of cooking a steak. Namely, the best tasting steak. That said, I'll definitely try this.
Damnit Chris! now I have to get a kitchen bandsaw to spatchcock my turkey.
I’m planning on using my sawzall.
Cooked my first frozen turkey and it came out excellent
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.
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?
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‽
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.
Do you do 350 the whole time? Or start lower while it thaws? I really want to try this, a little nervous about it
@jmjanacek4335 Starting at 350 works well. Doing it incrementally is bothersome and unnecessary. I do stack flat baking pans underneath the broiler pan to distribute the heat from the lower element of the stove. The bird browns nicely but care should be taken when removed from the oven because the browning bag has a tendency to stick to the skin when cooling. Cut a slit and bast with the juices for a few minutes but be careful with the steam that is extremely hot. Good luck and enjoy. Eliminating the long process of thawing the turkey also eliminates the possibility of bacterial growth and food poisoning. Happy Thanksgiving.
@jmjanacek4335 Remeber to cut small vent holes in the top of the baking bag to prevent the bag from popping open especially where the juices collect at the bottom of the bag. These instructions are on the box.
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
That airfryer shot is insane.
Crazy he cut his airfryer in half just for the video
I LOVE your science videos!
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 😉
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.
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.
This is such a beautifully made and paced video. Loves everything about it and learned so much
that sounds like a great pickup line: "have you ever thought that your freezer is just a pause button for the freshness of food?"
Makes sense. Outside crisp, moist in the inside. Inside not so over cooked.
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
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!
100% agree on frozen burgers. Unbelievably juicy. Never tried anything else because I don't buy anything else frozen. But I may try freezing stuff now just to try it
One teeny tiny problem, inside the frozen turkey lies in paper, the neck, heart and giblets. I prefer to remove them before baking…which requires thawing in the fridge. I will try other meats instead. Thanks!
He began by thawing the turkey by roasting, then removed the it, then he removes the inserts before finishing the roasting process.
Thank you I was thinking the same thing, you got to clean your food!!!😮
My mother has been doing this for years….best turkey anyone had ever tasted.😊
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...
When do y'all wash and season the food??? NO THANK YOU NASTY!
Thanks Chris, AWESOME as always.
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!!
Cool video, loved the presentation
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
Dude stop your lieing your not a butcher your an anti farm raised advocate, just go organic vegan and get it over with , while your at it wash your clothes with vinegar but not regular vinegar, special organic vinegar which is the SAME vinegar with a different label, you can clean your bathroom with it and kill weeds too when you get off your electric bike
I live in the middle of nowhere WV and love it here. I can get a lot of things locally and fresh. Turkey isn't one of them. I haven't bought beef from a store in close to 5 years.
I prefer turkeys that have never been frozen, but this time of year frozen turkey is 65 cents/lb. at my local grocery store, fresh birds are $2.38/lb. So, I can get 3 frozen turkeys for the price of one fresh one.
Love this! But I don’t have convection oven. Can I still safely cook frozen turkey if I adjust temperature to compensate?
Thank you, your video was a delight and I instantly subscribed.
Kitchen drill = GENIUS!!!
You're absolutely right. Faster, juicier and safer. That's what I've been doing for years. A very long time ago, the Joe Bloe hired as a cook in a sidewalk cafe forgot to defrost the meat and came to me for advice, as there was nothing else for the day's on-special meal. I told him what you said above. Cook the frozen meat at a high temperature. He did and it was fabulous.
Babe wake up, new Chris Young video just dropped
I’ll be frying my turkey with my children this year. Thanks for the advice! Excited to try this new method!
yes deep fry!!
Oh geez don't fry a frozen turkey though, this method is for baking only 😂
OMG, no. Never deep-fry a frozen turkey.
@@fidiusjwhoopieAbsolutely not. Never deep-fry a frozen turkey.
@@PoliticallyIncorrect90 lol, "jl27" s post reeks of sarcasm, HELLOOOO.... he funny, very funny
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
In northern Sweden they cook frozen venison roast overnight and its known as tjälknöl. Very tasty.
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.
This makes sense with consideration given to enthalpy of fusion.
In regards to the thawing plate vs water bath, theres some complexity, budget, convenience, perception and preference.
The plate is faster than just sitting out. Its slower than but not significantly so than a static water bath. A dynamic water bath is faster than the plate, sitting out, thawing in the fridge or a static bath, for a given ambient temperature.
None of them are as fast as cooking low and slow from froze. Physics cannot be denied. Cooking from frozen is a perceputally difficult pill to swallow for most people.
I just cooked a frozen turkey breast I was skeptical it would be good ,I’m happy to say it turned out really good it was moist and tender.
I've been putting the thawed and stuffed turkey in the oven at midnight; cooked it all night, and took it out around 7 am. It was ALWAYS juicy and wonderful. Been doing that for over 60 years, and my whole family loves it. See, that's what's wrong with today's kids... always trying to change or "fix" what AIN'T BROKEN! that's why this world is so messed up!
This is great. Huge fan. Keep up the amazing work!
Not even mentioning microwave thawing - power 2 (1 below standard defrost setting, which tends to start cooking the outside of the meat) for ~15-30 minutes (depending on how frozen the meat is) flipping once in the middle is good enough to thaw the meat and get it warm for cooking to finish quickly while searing.
I've started doing this even with meat that's already been thawed in the fridge, since it seems to result in the meat being more tender.
The biggest problem with frozen meat is usually getting it out of the packaging and disentangling it (eg: a bunch of chicken breasts stuck together). It's fine if you're packing single cuts in a vaccuum sealed package or frozen meat that's loosely packed in a bag, but when you buy from a store, meat is usually packaged in foam with an absorbent plastic/towel thing, and that foam and absorber will stick to the meat and make it a pain to remove from the packaging if you don't thaw first, and in that case, you really can't thaw it any other way than in the sink or fridge until the packaging is removed.
One thing I’ve found to really help when cooking from frozen is to season the meat before freezing it.
A++ as usual. Keep up the good work. Hungry now.
Thanks. One of the best cooking videos I’ve seen in a long time
Your videos always blow my mind, Chris. Thanks so much for your amazing content :)
I grill Fajitas this way, frozen. You can get the carbonization on the outside and the meat is so tender on the inside that it falls apart when you try and remove it from the grill. I did this one time when I didn't have time to thaw it, but was super hungry. I cooked it on a open fire, no lid to cover it in an oven type fashion. The best results. I was surprised to see a video supporting this cooking method.
love your videos! so informative. also a fan of your wireless thermometer, i use it really often when cooking.
I always cook my turkey overnight, starting between 10 and midnight, at about 250 f. And its usually done by 10am-12pm. Fda says its unsafe, but ive been doing it for 6 years and have had no issues. The turkey is juicy and tender and quite literally falls off the bone. Little carving necessary as the breast meat comes off in 2 seperate chunks. One each side of the breast.
I discovered my technique by accident, years ago when i forgot to thaw my turkey. So the night before, i just popped it into my oven at around 225-250f and hoped for the best. I was pleasantly surprised.