Science expert Dan Souza then gives a demonstration of fast-freezing liquid nitrogen.
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After watching this – I’m going to change my freezer methods . I bought two steaks and put them , still in their styrofoam trays , stacked one on top of the other into the freezer. Now I realize that the packaging will slow the freezing process down , and hurt their quality- especially the lower one, now being “sandwiched “ top and bottom by the styrofoam . I’m transferring food to Zip-locks and spacing it out in the freezer from now on …..
I was rather dumbfounded when I saw this one. I applaud you for the point you made BUT unless you know how to handle liquid nitrogen DON'T. It also requires a special container which you are not likely to have among your kitchen gadgets. As far as where to buy it – I've only seen it delivered by a gas company in large tanks. Not something you're going to find at the corner market.
I literally just took my shredded, squeezed potatoes off the foil-lined baking sheet I had in the freezer and transferred them to a quart zipper bag and popped them back into the freezer for ready-to-cook frozen hash browns. Sat down to watch Dan explain the science of freezing and learned I’d done it right! I think ATK is rubbing off on me!
Great info. Thanks
Yeah, but a full freezer keeps things frozen better. And we all seem to have packed freezers. Oh, well….
Great video, but I can believe you handle that Nitrogen without Gloves
So I guess I have to buy a new Refer, or stand-alone freezer because my apartments refrigerator freezer is both always full, and relatively small. Oh wait, apartment rules won't allow me to bring in my own major appliances, so I'll have to buy a home first. For people in my predicament I've had a modicum of success turning the freezer control up to 9, place the fruit by the blower, and check every 15 minutes. Might not be best, but it'll defrost with more recognizable fruit w/less mush. Then of course someone has to keep Dole in business & buy the pre-packaged frozen fruit at the supermarket!
An added benefit of this method…the fruit pieces don’t stick together when you go to take some out!! I was already doing this for that reason alone and it’s nice to know it was better preserving the fruit!! ☺️
Another thing you can do to aid in quick freezing: pre-chilling. Simply put that baking sheet into the refrigerator for a few hours before moving it to the freezer. That way, the food is almost down to the freezing point, so it freezes even faster when moved to the freezer.
what about pre-chilling something in the fridge before putting it in the freezer? As opposed to freezing from room temp
THIS
🤜👍🤛♡♡♡
Hello!
Awesome vid once again Dan!
Where do I get liquid nitrogen?
Yeah, uncrowded freezer. Great tip but reality dictates "it ain't gonna happen". This is akin to a lead balloon.
Pls show in video
If only manufacturers could have nitrogen blaster compartments built into the freezer to do this with ease.
Wouldn’t a full freezer work better than an empty one? More thermal mass to absorb the heat from whatever you’re freezing.
Will a fan inside the freezer help or hurt the speed? Of course, I don't know if a regular fan will work at freezer temps either.
Even if my freezer wasn't crowded – there's no way a sheet pan could fit in there! I have an upright freezer that would work, but how many people do these days? But, the biggest 'um, no' is that frozen fruits and veggies are inexpensive in the grocery – If I had fresh I'd eat them. ATK, no thumbs up for this one!
I add a stage, chill in the refrigerator first, then into the freezer, especially with raspberries and the sort.
What about the rate of defrosting once frozen? For meats, I've seen convincing evidence that defrosting slowly in the fridge for 24 hours is better than quick defrost in water, in terms of meat texture after cooking.
For meat, slow freeze and quick thaw is best. A slow freezing and quick thawing results in higher protein activity recovery in vitro and therefore can be inferred that structure and integrity is better maintained from this process.
https://pubmed.ncbi.nlm.nih.gov/12673768/
I've always wondered foods I have frozen loose so much of their moisture, steak in particular; even in food saver vacuum bags. Could freezing foods this way be worse than other methods?
Thought of my freezer packed to the gills with food to deal with pandemic – room to fast freeze – I think not! Oh well, it’s mushy raspberries for me!
i would love to freeze meat this way specially chicken into cut size pieces. so when making curry i would take out as much as i need only. but sadly i just don't have the freezer space.
Jack heeeeeellllllloooooo J A C K , we only see Dan.
I was always told that Size Matters… Dan probably has dates on all the food in his freezer. 🙂
Thanks, that was cool
Thank you!!!!!
My Berry's are just now blooming very helpful thank you
Pfffffffff.. A freezer that's not overcrowded
?
K guess 90% of us gonna need to buy another freezer lol
I tried to come up with a quick cool joke for you folks…
But I froze!
How can you freeze anything when you’re so hot?!!! Lol. Thanks bro. Sorry. Just saying.
Thanks, that was helpful!