Dan Souza Explains the Science of Freezing and Why Speed Matters

Byamazingfoodstv


Science expert Dan Souza then gives a demonstration of fast-freezing liquid nitrogen.

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35 Comments

  1. 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 …..

  2. 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.

  3. 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!

  7. 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!

  9. 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.

  20. 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!

  22. 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.

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