Your freezer is messing with your food

[@BurianAttila]

As you said, fish contains more water than other meats, but did you know that water also contains more fish than other meats? The more you know!

[@SkullTheLegless]

I'd beg to differ

[@mr.boomguy]

Wait, that's a really confusing comment xD

[@TramNguyen-pk2ht]

r/technicallycorrect

[@adamk.7177]

Damnit dude, you made me laugh a little too hard at that dumb joke. Good job.

[@DustyyBoi]

​@@SkullTheLeglessthen beg

[@TheCandyManTeam]

Frozen produce is often "fresher" than fresh produce because flash freezing is not only effective but also done immediately as it's being harvested. Depending on what you're buying and where, fresh produce at your store has been sitting out for days, or has even been frozen and thawed for display.

[@lonestarr1490]

Yes! That's why I have peas in my freezer at any time. Super convenient, healthy, tasty, and pretty!

[@RobinTheBot]

I've heard this, but I've never tasted it...

[@rickwilliams967]

Sometimes

[@tonymouannes]

It's a different type of damage, and depending on your needs, one can be better than the other.

[@polocatfan]

yeah this video dumb

[@dabundis]

Sort of an extension of the thin layer tip - food freezes faster if it's in smaller pieces. Frozen peas benefit greatly from that fact!

[@barneylaurance1865]

Especially because they can be frozen in a fluidised bed freezer. Fast moving cold air keeps the peas moving so each one can be frozen individually.

[@57thorns]

@@barneylaurance1865 Which is the reason frozen peas have gone from a mushy jucky thing in the 1970s and 1980s to something that actually tastes well. Better and faster freezing techniques.

[@bensoncheung2801]

111th thumb

[@dabundis]

@@barneylaurance1865 I didn't know fluidized bed freezers were a thing, now THATS a fun fact

[@toolbaggers]

This is why you huddle up with a buddy to stay warm.

[@PabAng]

Chest freezers also help slowing down the crystal rearrangement because they have more consistent internal temperature! The cold air doesn't escape via convection bc the cold air stays down on the freezer so opening it doesn't create as high of a temperature change other freezers! (This also is a factor to their reduced energy consumption!)

[@kanishkavikrampurohit]

Hey, there’s a Technology Connections video about that!

[@wooooooo_Oo]

Also there's usually no defrost cycle

[@Schnittertm1]

@@wooooooo_Oo That is why there are no frost systems for some freezers. These take out most of the humidity out of the air, preventing the build up of ice in the freezer.

[@ankokuraven]

The little Rotom made me happy

[@canttinko1]

Word

[@JonathanKayne]

Flash freezing is probably one of the most important innovations in the past century.

[@benjaminjones8782]

Urbbbbb😮

[@ETBrenner]

Somewhere in my hippie/punk cookery past in the 1970s I learned the trick of freezing and thawing tofu - and then crumbling it up to add "meat-like" texture to vegan chili etc. Especially great for day-ahead cooking so the crumbles can absorb lots of flavor goodness.

[@lonestarr1490]

Great suggestions! I always struggle a lot with tofu. I'll give freezing a try.

[@ihcfn]

Worked in an ice cream factory years ago that made magnum type ice creams, the freezer there that froze the product after extrusion was -40C. You could only enter for a limited amount of time if it was necessary.

[@mcv2178]

Cool trivia - that means it was also -40F, cos that is the point both temperature scales sync up : )

[@ihcfn]

@@mcv2178 Didn't realise that! Thanks.

[@Aimia4]

I seed l used to work in industrial freezers that were set to -24°C. That was cold enough that we were forced to have mandatory breaks from the cold every two hours. I can only imagine how cold -40° is...

[@tabula_rosa]

@@mcv2178 I knew that too, because about 6 months ago I had to travel for work & the town they sent me to was -40, & I kept my mind off of my violent shaking (airline lost my luggage that had all my warm clothes) by clicking the F/C button on the dash repeatedly to figure out where the breakpoint was

[@helenrennie]

Finally, someone explained to me why the texture gets so much worse after the food stays in the freezer for a long time. Thank you, MinuteFood :) I've frozen some fatty fish like salmon myself for up to 2 weeks with no moisture loss, but any time I bought already frozen salmon it weeped a lot and tasted dry. By the way, this freezing "damage" is also a good thing when it comes to making octopus more tender.

[@MinuteFood]

Oooohhhh, octopus is a GREAT example - thanks, Helen!

[@brothermine2292]

How long should you freeze octopus? And should you freeze it slowly to cause more cell damage?

[@michaelwesterland1853]

Hi Ms Rennie, your recommendation brought me here! 👍

[@MinuteFood]

@@michaelwesterland1853 Welcome!

[@michaelwesterland1853]

@@MinuteFood I guess you noticed I just subscribed 😃. You do good work and the topics are interesting. BTW the Matfer is a great pan but that handle is so long I could barely fit it in my old KitchenAid oven to season it! I use st. steel, cast iron, carbon steel and one Tramontina 10" nonstick here at home and they're all very fine. But Mandi's wok (from Souped up Recipes) can do everything! 👍

[@yarone5960]

Some of the damage is not due to the crystal structure but due to the expansion of water as it freezes this is why flash freezing that crosses quickly the maximal volume area does not cause as much damage

[@kaitlyn__L]

And why does water expand when it freezes? Because of its crystalline molecular structure.

[@rizzwan-42069]

Ice is less dense than water that's why it floats​@@kaitlyn__L

[@kaitlyn__L]

@@rizzwan-42069 the same mass in more space is the same thing as water being less dense. Which, again, comes down to its particular crystalline structure - as was stated in the video. The larger structures ice can form is one macroscopic effect of its particular molecular crystal structure, but so is the expansion. Water is one of the only materials to expand when freezing, so it’s kind of a nonsense to discuss expansion as a separate factor from its crystal structure.

[@rizzwan-42069]

@@kaitlyn__L oh ok i thought you didn't know that

[@satansamael666]

Considering that cooking is just a controlled way to damage food to be made edible, freezing some kinds of foods is kinda a cooking process.

[@tabula_rosa]

ice cream is made at -40 degree facilities, so really removing it from the fridge to eat is cooking it

[@satansamael666]

@@tabula_rosa like reheating leftovers.

[@walterw2]

a great trick for freezing something fast (and for cooling down drinks fast) is to wrap the item in a wet paper towel! that wet paper will transmit the heat away much faster than just cold air blowing across the dry item

[@SneekySecrets]

WHEN SHOULD YOU THROW FOOD AWAY? My new roommate takes up half the freezer with old steaks from 2020, now approaching 2025. They are not in vacuum sealed bags but it's her freezer/house. This channel delivers info in a way sure not to trigger her anxiety. Love it!

[@permafrostprod1]

That is why flashfrozen food are equal (or in some case better) to fresh food because the crystallisation doesn't alter the structure of the food but kills pathogenes and doesn't destroy nutrients. In industrial settings, some products will be IQFed (Individually Quick Frozen) then misted with water to create an adittional layer of protection to the produce before being pack and sold. These products will last much longer in the freezer before frost damage occure. Industrial sous-vide + flashfreezing = Virtualy unperishable, as long as the seal is not broken and the cold chain is not disturbed. ❄️🍓🥩🥦🍤❄️

[@eugenetswong]

I never heard of the layer of protection. That's great.

[@OctagonalSquare]

Freezing meat AFTER cooking can help a lot to. You’ve already cooked off a bit of the moisture and broken the cells during cooking. This can really improve the quality of the final result. Plus, then you can pull out a portion and reheat and be ready to eat

[@AbbeytheFoodScientist]

Here's a quick tip! Freeze the food at as cold as temperature and as quickly as possible. This will make many, tiny ice crystals (instead of a few large ones), which won't wreck the cellular structure 👍This is what large food companies do and why commercially frozen foods have better texture in the end!

[@peter_smyth]

I work in a lab with bacteria, and to stop the cells being damaged by freezing we drop samples in liquid nitrogen to freeze them quickly, then store them in a freezer at -80 °C (rather than the usual -20 °C). The same principles apply to biology as cooking, except we don't eat or work.

[@littlefox_100]

There's a typo at the very end. So I thought you were saying you didn't work. "The same principles apply to biology as cooking, except we don't eat or work"

[@locomotivefaox]

I became a wizard to freeze my food with frost magic instantly. I don't actually eat any of it though, I use it at dinner parties and restaurants for a laugh.

[@catherinedesrochers]

Additionally, in most cities away from fishing points, it is almost always better to buy frozen fish as the « fresh one » are often unfrozen ones. And they, most of the time, end up up being more fresh ..

[@wombat4583]

I wouldn't say they are more fresh, simply that it was preserved better.

[@Isaonthebrain]

thnk u for mentioning the tofu freezing trick!! i’ve been cooking for my roommates using this method and i always get lots of compliments about my tofu☺️☺️

[@beo_freo]

I love to freeze all kinds of fruit, cut up in bite sized pieces! Because I usually don't intend to defrost them before eating, I'll have them frozen as a refreshing snack, especially during summers. Only sometimes I wait patiently and let the fruit defrost, because I like the soft mushy texture some fruits get, especially apples and pears. :)

[@KaiserAfini]

This is a major reason why Gordon Ramsay could always tell when food was frozen and always advocated for fresh ingredients.

[@OldShatterham]

Great video; I found it really interesting how the speed of freezing affects the texture via the number and size of crystals. Congrats on two years!

[@PatrickMobileHomes]

I froze a split avocado and it was gross, I made guacamole, froze it, and it was delicious and it kept its green-ness. I froze both in food saver bags with the air removed. Sometimes it is how you prepare before the freeze.

[@MissyBeeeee]

I am so glad you mentioned the tofu and the other positive examples of the "ice dagger damage"

[@Octoschizare]

Also when freezing fruit (like my amazing garden raspberries) it helps to use a heavy and pre-"frozen" ceramic plate, not a room temperature plate!

[@theunknownunknowns256]

This channel is soooo good. I've watched every episode. Science, food, Kates presentation, Arcadi's animation. Just so good.

[@stevenvlaminckx3500]

When cooking I often think about the chemistry behind it thanks to this channel. And I have 2 video content suggestions that would help me: 1. If I fail seasoning my pan and my food starts to sticks to it. What would be the best way to "save" my dish? Trying to gentle peel it of often damages the food. What about decreasing the temperature? Or adding more grease? What is the best way to save it and unstick it with minimal damage. Second suggestion is that I notice everyone has different flavor preferences, so that makes it also difficult to assess if your dish is too salty or greasy or whatever just because you like that particular trait more than others. What are some telling signs to pay attention to to know if your dish is too much of your particular preference. For example when I make Belgian stew, the sauce sometimes is not thick enough. Some ways to solve it are stew longer without a lit to evaporate moisture, add sauce thickener like flour, maizena or a slice of bread.. So I could learn from paying attention to certain signs early, but also some resolutions to improve the otherwise failed dish. :)

[@dragonrulr4]

Flip side: if you hate the texture of some things you can put it into the freezer before using it. My favorite thing to do is thinly slice celery and drop it into a bag in the freezer. When it comes out and then is cooked i get all the flavor and it basically melts. 10/10

[@stevenlundy]

Big congrats on 2 years of great content! You’ve been such a great addition to the minute* genre!

[@lonestarr1490]

I freeze pears to get them mushy and then I make pear pudding out of them. Really great. Just remember to peel and dice them before freezing.

[@Mageling55]

Technically, if you freeze fast enough and cold enough, AND keep it there, you can form amorphous ice that isn't sharp. The glass transition temperature of water is -130C, and you have to keep it below that, or it will turn into crystals and exhibit grain growth, so you also have to thaw it quickly, but its theoretically possible. This requires even more cooling power than industrial flash freezers though, so probably not a practical solution

[@noob19087]

That's interesting. I wonder if it crystallizes as you defrost it, though. Because amorphic ice cream sounds awesome.

[@Mageling55]

It will, unless you thaw it super fast. It will melt from glass, than be below the crystalization temperature and crystallize @@noob19087

[@SarimDeLaurec]

I alwasy have some tofu frozen. After thawing you can squeeze out more moisture and it gets easier zu crisp up. And even if you don't actively squeeze the moisture out, it indeed soaks up more flavor.

[@toolbaggers]

Tip - keep your fridge/freezer as full as possible without overcrowding. Use water bottles. This will minimize 'cold loss' when opening up your fridge. This is akin to living by a large body of water that keeps summers cooler and winters warmer. Water acts as a better temperature buffer versus air.

[@valiokeys]

That is precisely the reason why I always freeze the pork loin before cooking it, as it tents to be very dry and tough when cooked fresh.

[@Superphilipp]

⛺️⛺️

[@davidshi451]

Oh wow! An easy way to tenderize meat!

[@valiokeys]

@@davidshi451 Here's an extra tip: If you marinate it before freezing it, all the flavours penetrate much better inside the meat.

[@Emeraldwitch30]

If you have one try all pork in the sous vide cooking machines. We found that pork loin and pork tenderloin vacpacked with seasoning and put in the sous vide bath for about 4 hours at °135 °140f then do a quick bowning on the outside makes a fork tender juicy pork.

[@LimeyLassen]

I can confirm that freeze-damaged apples are perfect for apple crisp and pie. They're so soft and sweet!

[@AndreAlforque]

Congratulations on 2 years! And thank you for the (dino) nuggets of food/cooking information!

[@pumkin7222]

thank you for making these videos they always make me smile!

[@vvoid8416]

I just don't thaw my strawberries and eat them frozen. Kind of like a healthier Popsicle.

[@KekusMagnus]

another frozen fruit enjoyer

[@locustking6433]

Personally find I prefer frozen blueberries to fresh ones, the texture feels weird/something like that.

[@santoast24]

Shoutout to the Tillamook Ice Cream (mint chocolate chip flavoured I think) in the freezer there. Personally a Tillamook Mudslide guy myself. I have a few Midwest friends and they are always surprised to find that Tillamook cheese and Ice cream are..... not Midwestern at all, but from Oregon. Not just that but coastal Oregon, and also, a place I drive through every time I visit my grandmother. Theres yer Santoast24 Fun Fact about something tangentially related to the video!

[@MinuteFood]

NAILED IT

[@SkywardShoe]

Tillamook is good, but I find that the Umpqua brand edges it out just a bit. Especially their fudge and their cherry ice cream, you get big chunks of cherry that are actually juicy and flavorful.

[@Kezzic]

I'm glad I was watching because I noticed the Rotom cameo!

[@MedicinalBlood]

Thank you Minute Food. Always appreciate your content.

[@darpanpatel8023]

The unstable-reorganisation of ice crystals animation was beautiful!

[@Maxaldojo]

Congratulations on 2 years of amazingness! Thanks, Minute Food!

[@cdgonepotatoes4219]

An advice to freezing is also to cut the food to portions or cube it if it's veggies. You essentially increase the surface area exposed to the freezer, everything freezes to the core faster, while also being a great option for a lazy day meal. I cannot stress enough how great chest freezers are: They're so efficient they essentially only cost you the price of buying it and some room, because the cold air pools at the bottom and is mostly undisturbed even with constant opening and closing, and it can reach much colder temperatures making it the closes analogue for flash-freezing things domestically.

[@ashleylastname9091]

A seriously great video! This really is one of the very best channels on KZbin.

[@keenheat3335]

just put your food in a pressure chamber and raise to 100mpa, then freeze the food. 3 phase diagram indicate it should maintain liquid state. Then release the pressure, every thing should instantly transform into ice without time for large crystal to form. Similar process is to use make aerogel, why not adopt it to food.

[@walterw2]

but pressurizing it makes it hot, right? making it then that much harder to freeze quickly?

[@StaminaMC]

Appreciate both the succinct breakdown AND the Infinity Gauntlet. 😊

[@rblcoles]

Love learning from this channel!

[@bboyneon92]

Congratulations on two years!

[@MikeU128]

Yes! I love the texture of tofu that has been frozen and thawed!

[@ballalpatil6512]

3:53 that rotom frost is adorable

[@RandomAccount-z2x]

Those cinematic plans are insane !

[@rumi2005]

Two years already.

[@DrRaven-xh2nf]

Vacuum sealing bags can also help with moisture retention especially in meats

[@jacobcamenzind6365]

Fantastic video as always

[@babilon6097]

Turns out freezing food is a hot topic. Myself, I almost got freezer burn from that big bowl of stracatella ice cream od yours...

[@pumkin7222]

12 hours ago?!? wtf

[@scoutgaming737]

​@@pumkin7222sponsor

[@Hypiss]

Members exist I guess

[@cact0s_ulion405]

Huh that's weird. How does this happen? Are you a channel member that got early access to the video?

[@scoutgaming737]

@@cact0s_ulion405 yes he is

[@DoctorX17]

If something is particularly warm, it may be a good idea to put it in the fridge to get it cool, but not cool enough for freezing, and then tossing it in the freezer once it's at the fridge temp

[@brianhuie]

I thought I was weird for loving the texture of frozen strawberries (both frozen and also mushy/thawed)! Maybe I’m still weird but thanks for explaining that there’s reason to my madness! 😅

[@KekusMagnus]

0:09 that's a trick question, all fish at the grocery store is previously frozen unless it's still alive

[@JaviGuinea]

Not where I live

[@maromania7]

@inea Unless you're shopping from an individual coastal fishmonger in a little market stall who sells what he just caught that morning, yes where you live too. It's done on the boat, immediately. Both for sake of longevity and for health safety. Your local stores will always be frozen then thawed, even if you live on the coast. Even if they say they didn't, because government regulation doesn't count that first freeze, only if it's thawed then refrozen. Unless, sometimes, if it's from a local inland farm.

[@JaviGuinea]

@@maromania7 mate you're talking as if your regulatory body regulates the whole world. There are more places in the world with different laws. In the EU some fish is sold fresh and some thawed and it's mandatory for the fish to indicate if it has been frozen beforehand. It can be fresh even if you buy it inland

[@devilsadvocate2643]

You know some people live next to the sea right ? We have in our grocery stores fresh fish that was caught in the night or super early in the morning. Crazy you have a hard time fathoming this...

[@BenjaminSpencer-m1k]

Proffesional Meat cutter with some food science training. The damage done can be mitigated with proper freezing, the term we use for that drip loss is "purge" and it happens regardless if you freeze or not but to a leser extent. You want.to freeze fast and cold 32f is not enough 0 is ok and -32 is ideal. Ive frozen steaks for a year in a deep freeze and they were still great after that time.

[@SagarRavrane]

Thanks!

[@missnaomi613]

Happy birthday, Minute Food!

[@ScienceBang]

I love flash-frozen perfectly ripe produce (Broccoli). That and other veggie mixtures make getting my veggies in far easier than keeping a supply of unfrozen long travelled stuff. Eat your greens folks!

[@ridleycombs]

Don't forget that deep-freezing is a *requirement* to make uncooked fish safe to eat! We couldn't have sushi, sashimi, or poke without it!

[@Kirkmania]

Wonderful vid! That was the perfect mix of approachable, curious, enlightening and entertaining :)

[@davidec.4021]

For anyone that wants to store veggies etc, if you chop them first, freeze them, and cook then without thawing, it is much better. Granted, the more watery the vegetable is, the mushier it gets, but if you chop them up and then cook them while still frozen it’s much better

[@paulfenton5673]

Essentially all wild caught marine fish is frozen on the boat so counterintuitively, frozen fish is generally better quality because ideally it has gone through less freeze/thaw cycles than “fresh” fish. I switched to only buying frozen salmon years ago and the quality is generally much higher.

[@nanchoparty]

fun fact: all non-farmed fish was previously frozen. It came from miles away in the ocean. They have to keep it as fresh as possible, and so they freeze it whole.

[@techheck3358]

Depends on your proximity to fishing spots

[@bruh-hr1mt]

Not if you live next to the sea like me

[@KnightRaymund]

so it's often better to buy the still frozen stuff, if possible, rather than the stuff they thawed and left sitting out. Especially if it's in a quantity that would require freezing anyway.

[@flamesword3397]

5:07 I also have found this technique makes blueberry muffins sweet and gooey instead of their initial bread like taste/texture

[@ferwiner2]

Do mind that a freezer set to minimal temperature also uses a lot more energy, than one set on maximal temperature. My freezer max temperature is -16C and that is plenty cold enough for me. I set it lower when I expect a maintenance related blackout though, so that my frozen food is kept frozen at all times.

[@kenmore01]

I went on a surprise trip away from home earlier this year and froze some cream cheese because it was that or throw it out. It was actually okay six months later. While it developed a gritty texture which was unpleasant, just a mixing with a table knife brought it back and the flavor was fine. I used it on bagels and was happy I froze it

[@Dellvmnyam]

I’m glad the only kid who opens my freezer to look for some delicious staff is me.

[@kaitlyn__L]

Oh! Frozen brie! I've never thought about that, but now MUST try it. Great tip on the tofu too, I always liked that texture but never knew where it came from.

[@shidqi100]

I love this channel so much

[@surrog]

Never thought about freezing tofu, thanks for the tips :)

[@AnimaLepton]

3:54 I love the idea that fishing boats have a Rotom-Frost on hand lmao

[@Lyokoheros-KLPXTV]

I must say that I never understood (and probably never will) why people froze fruits to eat them unfrozen... I mean I love frozen raspberries or strawberries,but wen they gets unfrozen... they become pretty bad compared to frozen. Well minimally defrozen (when the fruit is not frozen hard anymore, but still is frozen enough to maintain its structure) is ok to. But the part about sweet intrigued me... how does that impact them when they are backed afterwards? Do they become more mushy or on the contrary, more crunchy?

[@devilsadvocate2643]

Because sometimes you are not able to eat the fruits within the next day or three, where most become unedible and spoil (especially berries). So if it's better to freeze them and make a smoothie or ice cream with it rather than throwing it.

[@boid9761]

Now we know what Gordon Ramsay meant by "tasting frozen"

[@lkjkhfggd]

I bought one of those My Mochi boxes from Target and they didn't even make it home before we ate them all up in the car lol.

[@ebonyblack4563]

Freezing or chilling then reheating things like pasta can also changes its properties.

[@JumbleOfPugs]

Honestly i feel like drip loss might actually be kinda helpful when it comes to chicken. only cause basically all chicken you buy is pumped fill of excess water so that it weighs more, this is also why chicken can be wonky to cook evenly at times, so you want to pat down and salt your chicken and let it dry out for about a day or night before using it anyways, so if drip loss helps remove some of that water faster it sounds nice.

[@giorgoskatsafaros3995]

Very good work!

[@guydht1]

What about first refrigerating the food, then freezing it? In principle, that should make the freezing much quicker... Does it have downsides?

[@KaitouKaiju]

That doesn't make the freezing any faster though you just do part of the same process in a warmer environment which is actually slower in the end

[@RedSntDK]

The way food crystallizes is probably a science in itself that someone is studying as we speak. Like how "fast" carbs can be chilled/frozen and turned into slower carbs (resistent starch) to mention one thing. My degree is as a dairy man, so I learned a bit about making ice cream and butter, and those two specifically requires temperature precision throughout the preparation process to get the most desirable end product because of how fat crystallizes. The reason why butter gets hard if left out to melt slightly then put back in the fridge is because of this. But the reason why ice cream gets hard when it has melted a bit and is put back in the freezer is because of the loss of air - of which there is a surprisingly lot of in ice cream. It's why it's sold by volume and not weight 😉

[@wooooooo_Oo]

Does vacuum packing make any difference? I've noticed it reduces freezer burn and I feel like there's less drip loss. Also is there an advantage of using two baking sheets to sandwich the food improve heat conduction? If anything it's useful to keep things flat. Using some parchment paper help it release better. Saran Wrap however becomes brittle and tears easily, so don't use that.

[@godnyx117]

Amazing video! Thank you so much!

[@qy9MC]

Wait this also means that you can't freeze yourself to immortality. Dang it!

[@popcorn_and_zero-coke_lady_fan]

Yeah. This is the primary problem for cryogenics.

[@somewhatstrange2097]

It just makes it more complicated, because you've got to perfuse some kind of anti-freeze compound through the blood vessel networks to prevent ice crystal formation. Things would certainly be a lot easier if water behaved like nearly every other liquid and didn't expand on freezing.

[@qy9MC]

@@somewhatstrange2097 We are made out of the only material that is inconvient to freeze lmao.

[@kyokoyumi]

For flash freezing at home, get some liquid nitrogen and drop your bagged item in for a time then stick it in the freezer. It'll be colder than the inside of your freezer so it'll slowly warm to the freezer temp with smaller ice crystals. That's the hypothesis, anyway. :)

[@unstopable96]

Dang that was a good pun. Love your videos!

[@TheFGSDude]

So does this also have something to do with thawing food? A noticeable amount of chefs online swear that food which thaws overnight in the fridge is better than food thawing on the counter over a couple of hours.

[@MinuteFood]

This is a REALLY good question, but there isn't good scientific evidence to answer it; there are conflicting results regarding quality (like how much drip loss you get) when you thaw slower vs quicker.

[@TheFGSDude]

@@MinuteFood Really interesting. Thank you for the answer! Hopefully we'll get a study in the future which can help shed light on the difference if any. For now I'll probably keep doing, if not at least to make sure the outside of the meat doesn't reach a dangerous temperature (as in ideal temperature for microbial life) before the inside has thawn out.

[@davidegaruti2582]

Would putting somenthing in the fridge before the freezer help with faster freezing ? Stuff would freeze faster if it's already at a lower temp logically

[@MinuteFood]

Yep, definitely!

[@rifqitaqiuddin]

side note, freezing fish is in some nations Mandatory in order to kill any parasites that "might" be there. which makes a controversy on "fresh fish" debate. more tips: - for a Better Result in Freezing for preservation, invest in a Vacuum sealer and bags. pack it nicely and freeze it in small batches. follow the tips in the video when packing. - if you dont have chest fridge, use Dry ice and Styrofoam box. when its frozen, quickly transfer to home freezer. - put parchment paper first if you are gonna freeze small fruits, veggies, and the likes on a tray. (if you have a Blast chiller / high performance freezer)

[@matthewsermons7247]

I've seen how food in "Frost-Free" freezers have more freezer burn than ones without a defrost cycle and knew exactly what you pointed out here....

[@Bxu021]

My mom and grandma talks about frozen pears a lot XD how they would freeze it over in the winter snow and it would become a mushy slushy like treat XD and how difficult it was to get lots of these ingredients 😅

[@stevenmilnes2053]

I see the tillamook Ice cream in your freezer!! My favorite brand of ice cream ever!! :)

[@loganwolv3393]

Now i wonder why does pickling things (like cucumbers and peppers) sweeter? Do the complex carbs break down into simple carbs or what's going on?

[@Purrfect_Werecat]

ice crystals doing funky shuffles is interesting

[@bazoo513]

5:05 - Once upon the time Adriatic fishermen used to wack octopuses they caught against rocks to tenderize them. Now they just freeze them.

[@youruniquehandle2]

I would really be interested in knowing how (if at all) vacuum sealing the food affects freezer damage. I have anecdotally noticed my vacuum sealed chicken and steaks have better texture than those that are just frozen in a plastic bag.

[@tonymouannes]

That has probably has more to do with slowing down oxidation.