Freezing and Thawing Beef 101 | How-To Tips from a Chef
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- čas přidán 5. 08. 2024
- Are you buying beef in bulk to freeze for later? Chef Gavin is checking in with tips for safe and proper freezing and thawing techniques.
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The only and efficient how to. Thanks!!
Thank you for all the tips, I learned some of them a long time ago. It was good remembering it and really well explained.
Just FYI on fresh meats, put them in the freezer for about 5 minutes or so, so they’ll firm up before vacuum sealing, when freezing meats they will shrink a little when put in the freezer, has happened to me a couple of times, you’ll see there is space in the bag which will result in freezer burn over time
This is good advice for sure imo
So I guess somehow the meat is contracting because theoretically the liquid in the meat should expand when frozen.
This is the exact lesson I was looking for! Thank you
you explained everything very well and easy to understand. great video. thanks!
Excellent presentation, thanks...
Excellent explanation, bless you
Great informative video!
Such an awesome water bowl trick to get the air out! I hadn't heard of that before. Thanks!!
No problem!
@@CertifiedAngusBeefTestKitchen p
I just use a straw and suck the air out. Works great!
Very helpful!!! Thank you!!! ❤
Thanks so much for this! It’s been hell trying to figure out everything I need to know to start feeding my IBD cat a raw meat diet but what I was really clueless about was how to store these ridiculous online orders of lamb animal parts that take up 3/4 of my freezer.
Probably not exactly who you envisioned you’d be helping when making this video but this was extremely helpful! Raw meat diets for dogs and cats are incredibly popular now and most pet owners are clueless about how to store the meat parts.
An idea for your next video maybe? 🤔 Like, is there a difference in storing for hearts, livers, kidneys, lungs, or ground mixture of parts.
great tips! thanks!
thank you so much for the information,
Thank you! That's pretty close to what I have been doing, but pressing the air out with SARAN WRAP pre-wrap instead of just putting it in the bag will help.
thanks, worked perfectly on a couple or ribeyes!
Thanks for the video
Not everyone has a sous vide but they can be set as low as 33degrees Fahrenheit and work great for thawing out vacuum sealed meat. I enjoyed the video, thank you for posting
Thanks for sharing!
Great video
Thank you!
Look at you with that water bowl trick!
Fancy….. I learned something thanks mate
thanks
So how long is it gonna last in the freezer if you use method 1?
Sweeett!!! TY
hi, i gotta question. So i prepared myself flat irons from oysterblade. i trimmed them on around room temp. ambience. Then i vaccum seal the steaks (a bit wet) and freeze them immediately. the next day, the meat turned brown. can you explain why? and how do i solve this problem?
Thanks ! Same tips apply to chicken and other meats?
That cool
fridge slow defrost is best..you also get some of your energy back..never put under water
How long is meat/chicken good for in the freezer if vacuum sealed? Thanks
What is the fastest thawing method that will not affect the color of the meat?
What if, to thaw the meat, you take a Sous Vide bucket? Then place it into a bigger bucket with ice and salt surrounding all sides. Like you would do with a keg of beer. Then you fill the Sous Vide container with cold water and maybe some ice in the water as well. Put your steaks in the Sous Vide bucket, and hook a fish tank filter up to it? The water keeps circulating, it stays cold, steaks get thawed. Don't have to change the water.
This was the most brilliant, over thought, pot head idea I've ever heard. I would love to see it in action my friend. Post the video!
Where did you learn the dunking in water idea from?
Can you use steak seasoning and then freeze it
Wouldn't you season it or douse the steak with lots of salt for longterm freezer preservation?
How long do they last in the freezer using a vacum sealer?
can you refreeze thawed meat in the refrigerator?
Freeze quick - thaw slow 👍thanks!
How do you know when the meat is actually ready to cook? What do I look for? Do I touch the meat?
something new ! dipping ziplock in water to get the air out .
thanks .
You point out that quickly frozen beef is better, but how can we increase the speed of freezing? We just have freezers, not blast-chillers. Is there anything we can do to speed up the process?
I think the best you can do is try and freeze it as soon as you get it, and put it at the back of the freezer so it freezes quicker
Most likely he was referring to throwing it the freezer it as soon as you get it home
I am asking the same question. did you figured it out yet?
how do you control how fast you freeze the steaks??
I think he means freeze it as soon as possible after it’s purchased, but I’m not sure.
Where and what is the name of the whole piece
What about leaving outside at room temperature to thaw does it affect taste too
Although it's 2 years old, never do this. The exterior thaws much quicker than the inside which allows the bacteria to grow while the inside is still frozen. Running it underwater helps circulate it to the entire meat as well as helps prevent the bacteria from attaching.
Um... the most important part! How do you freeze fastest?
How do you freeze fast? I made the mistake of trying to freeze broccoli, once.. Don't think I want to risk screwing up a steak.
Personally, I prefer the friends and family deals on beef,
when a friend or family tell me about the great deal they got on some beef, and put it in the freezer...
I make a visit, and when they step away for something, I grab the beef and throw it into the bag of random stuff I bring with me all the time, so people dont get suspicious 😁
And no, I dont really do this,
but the thought's been crossing my mind when people I dont really like much brag about such things...
no explanation on rapid freeze. you mean throw it in the freezer as soon as it got wrapped? or use nitrogen?
Regular home freezer. It’s more about making sure the steaks are in an even layer or spaced out so that they freeze as quickly as possible. Don’t stack them up.
@@CertifiedAngusBeefTestKitchen thank you!
best to just cook it frozen, despite what most people might say
I've got some questions.
Is there any way to keep the meat from contact with air and prevent freezer burn without single-use plastic?
4:40 Is meat with freezer burn still safe to eat?
6:24 How many hours exactly do you need to thaw beef this way (in the fridge, keep changing the water? Is morning to dinner time about 12 hours?
WhyI've got some questions.
Is there any way to keep the meat from contact with air and prevent freezer burn without single-use plastic?
4:40 Is meat with freezer burn still safe to eat?
6:24 How many hours exactly do you need to thaw beef this way (in the fridge, keep changing the water? Is morning to dinner time about 12 hours?
6:40 Is there a maximum hours you can put your frozen meat in the fridge safely? If I do slow thaw, forget it until 48 or 36 hours have passed, is the meat still safe to eat?
Is thawing at room temperature for less than 2 hours still considered as safe?
Thank you very much for sharing these methods.
I think you could use those resealable bags, you can reuse them as many times as they last. That's how I do it at home.
I think it is safe, but what changes in it is the texture in the meat. (I might be mistaken)
About how many hours you'd need to thaw beef soaked in the fridge, I don't know because I've never done it that way myself.
About the maximum time you can leave frozen meat in the fridge safely... Once it thaws completely it shouldn't be left in there raw and cold for more than 3 days. The temperature should be at or below 4° C or 40° F
Thant's all I can answer you. Hope it helps
I've been using aluminum foil 🤷♀️