Good Eats (1999–2012): Season 12, Episode 5 - Frozen Cache - full transcript

WELCOME TO YOUR FREEZER.

BET YOU'VE NEVER SEEN IT
FROM QUITE THIS PERSPECTIVE.

YOU KNOW, IF IT LOOKS
A LITTLE RAMSHACKLE,

IT MAY BE BECAUSE MILLIONS
OF AMERICANS,

INCLUDING, PERHAPS, YOURSELF,
TREAT IT LIKE A TRASH CAN,

TOSSING IN BITS AND PIECES OF
LEFTOVER THIS AND SURPLUS THAT,

WHICH DISAPPEAR
INTO THE DARKNESS

AND ARE EVENTUALLY FORGOTTEN,

LIKE THOSE CRATES AT THE END OF
"THE RAIDERS OF THE LOST ARK."

IT'S A SHAME, TOO,

BECAUSE THIS IS PROBABLY
THE MOST IMPORTANT



FOOD-PRESERVATION DEVICE
EVER DEVISED--

AND THE ITEMS PLACED HEREIN CAN,

WITH PROPER PREP AND PACKAGING,

RANK WITH THE VERY BEST.

¶

¶ GOOD EATS ¶

Closed Captions provided
by Scripps Networks, LLC.

Captioned by
Closed Captioning Services, Inc.

THE PRACTICE OF PRESERVING FOOD

BY WAY OF FREEZING

IS, WELL, AT LEAST
3,000 YEARS OLD.

I MEAN, WE KNOW THAT THE CHINESE
WERE STASHING FOOD

IN ICE CAVES BACK
IN 1,000 B.C.

THE GREEKS AND THE ROMANS
STORED SNOW



IN STRAW-LINED HOLES
IN THE GROUND,

THOUGH IN THOSE CLIMATES,

REFRIGERATION WAS PROBABLY
THE BEST THAT THEY COULD MANAGE.

THE EGYPTIANS AND THE INDIANS

DABBLED WITH COOLING SYSTEMS
BASED ON EVAPORATION.

IN 1864, FERDINAND CARRE
PATENTED

AN AMMONIA COMPRESSION FREEZER
IN FRANCE.

BUT THE REAL BIG BREAKTHROUGH
CAME IN 1930,

WHEN A FUR TRADER AND BIOLOGIST

NAMED CLARENCE BIRDSEYE

STARTED USING BRINE-CHILLED
METAL PLATES

TO FREEZE BLOCKS
OF COOKED VEGETABLES.

FREEZING GOT A HUGE SHOT
IN THE FROSTY ARM

DURING WORLD WAR II,

WHEN JAPANESE FORCES TOOK OVER
MUCH OF THE WORLD'S TIN SUPPLY,

SENDING THE PRICE OF CANS
THROUGH THE ROOF,

AND THE U.S. GOVERNMENT
SKITTERING AROUND,

LOOKING FOR WAYS
TO FEED THE TROOPS.

AS NAPOLEON SAID, "ARMIES MARCH
ON THEIR STOMACHS."

PRETTY SOON, FROZEN FOODS WERE
BEING DESIGNED FOR CONSUMPTION

ON AIRPLANES, TANKS,
EVEN SUBMARINES.

POST-WAR INNOVATIONS
LIKE THE TV DINNER

PROMISED TO FREE
HOUSEWIVES FOREVER

FROM THE DRUDGERY
OF THE KITCHEN.

PROBLEM WAS,
MOST OF THE PREPARATIONS

WERE POSITIVELY PUKEY.

IF WE ARE TO PRODUCE

QUALITY FROZEN FOODS
IN THE HOME ENVIRONMENT,

WE MOST GRAPPLE
WITH SEVERAL PHYSICAL FOES.

THE FIRST IS FOUND
IN THE FOOD ITSELF.

THE UNIVERSAL INGREDIENT--WATER.

NOW JUST PRETEND

THAT ALL THOSE LITTLE BLUE GUYS
ARE WATER MOLECULES, OKAY?

NOW WHEN THEY'RE IN LIQUID FORM,
THEY MILL AROUND,

MAKING AND BREAKING
RANDOM BONDS WITH EACH OTHER.

BUT IF WE REMOVE THE HEAT--

THAT IS, IF WE CHILL THEM,
THEY SLOW DOWN,

AND EVENTUALLY THEY LINE UP

LIKE THE GOOD LITTLE SOLDIERS
THAT THEY ARE.

WE CALL THIS PROCESS
CRYSTALLIZATION.

NOW IF THE TEMPERATURE
DROPS QUICKLY,

SMALL CRYSTALS ARE RESULT,

BUT IF WE DROP THE TEMPERATURE
VERY, VERY SLOWLY,

WE GET BIG, GIGANTIC CRYSTALS.

WHAT'S THE EFFECT ON FOOD?
LET'S FIND OUT.

CONSIDER THIS BEEF STRIP STEAK,

WHICH HAS SPENT THE LAST
EIGHT HOURS IN THE FREEZER.

DEEP INSIDE, WE CAN SEE A GREAT
DEAL OF THE MEAT'S MOISTURE

HAS BECOME BOUND UP IN CRYSTALS.

NOW THAT MEANS
THAT ANY PRESENT BACTERIA

ARE GOING TO HAVE
A DEVIL OF A TIME

FINDING THE MOISTURE
THEY REQUIRE

TO LIVE, BREED, SURVIVE.

SINCE THEY THEMSELVES CONTAIN
A CONSIDERABLE DOSE OF H2O,

FREEZING HALTS
BACTERIAL ACTIVITY ALTOGETHER,

THOUGH SOME
OF THE LITTLE BEASTIES

CAN SURVIVE TO DECOMPOSE
ANOTHER DAY.

WHILE IT IS
IN THIS FROZEN STATE,

THE MEAT WILL REMAIN
UNSPOILED FOR YEARS,

BUT THERE'S A PROBLEM.

YOU SEE, HOME FREEZERS
WORK VERY SLOWLY.

THAT MEANS
THAT AS THOSE LITTLE H2Os

START TO LINE UP INSIDE,
THEY'LL CREATE HUGE,

SHARP, JAGGED CRYSTALS

THAT WILL RISE UP,
SLICING AND DICING THEIR WAY

THROUGH CELL WALLS,
MUSCLE FIBERS

AND PRETTY MUCH ANYTHING ELSE
THAT GETS IN THE WAY.

NOW, WHILE FROZEN,
YOU WON'T NOTICE THIS DAMAGE,

BUT WHEN IT COMES TIME TO THAW,

ALL OF THOSE PERFORATED CELLS

WILL START TO LEAK OUT MOISTURE

ALL OVER THE PLACE.

IT'S CALLED DRIP LOSS,

AND IT'S NOT
A SIGN OF GOOD EATS.

¶

ONE GOOD WAY
TO PREVENT DRIP LOSS

IS TO FREEZE THE TARGET FOOD
VERY, VERY QUICKLY

TO A VERY, VERY LOW TEMPERATURE,
SO THAT INSTEAD OF CREATING

HUGE, JAGGED, NASTY
ICE CRYSTALS,

YOU GET VERY, VERY TINY
LITTLE ICE CRYSTALS.

NOW BIG, COMMERCIAL
FREEZING OPERATIONS

SOMETIMES USE MASSIVE
BLAST CHILLERS

TO MOVE HEAT AWAY FROM THE FOOD

WITH FRIGID WINDS.

(sputters)

THERE ARE OTHER WAYS
OF DOING IT, HOWEVER.

IF THE FOOD IN QUESTION IS SMALL
AND RELATIVELY UNIFORM,

SAY, LIKE A PEA,

THEN THEY FLOAT THE FOOD
IN LIQUID NITROGEN,

WHICH JUST SO HAPPENS TO BOIL

AT 320.5 DEGREES

BELOW ZERO.

NOW THEM'S SOME FROZEN PEAS.

ALL RIGHT, I ADMIT,
MOST OF US DON'T HAVE

BLAST CHILLERS IN OUR GARAGES

OR DEWARS OF LIQUID NITROGEN
HANGING AROUND THE KITCHEN.

WELL, I DO, BUT I'M KIND OF
STRANGE THAT WAY.

IT DOESN'T MEAN THAT WE CAN'T

EFFECTIVELY FREEZE FOODS

IN OUR RELATIVELY WARM
HOME FREEZERS.

WE JUST HAVE TO HAVE
SOME STRATEGIES.

NOW LET'S SAY FOR A SECOND
THAT YOUR BUTCHER WENT INSANE

AND DECIDED TO SELL YOU

AN ENTIRE BEEF STRIP LOIN
SUBPRIMAL AT $2 A POUND.

NOW YOU WOULD BE A FOOL
NOT TO TAKE IT,

BUT YOU CAN'T EAT IT
ALL AT ONE TIME.

THE STRATEGY, OF COURSE--FREEZE
IT. BUT HERE'S THE THING--

WE WANT TO INCREASE
THE SURFACE-TO-MASS RATIO

SO THAT THE FREEZING WILL HAPPEN
AS QUICKLY AS POSSIBLE.

OF COURSE, THAT MEANS STEAKS.

(Alton) EVENNESS IS ALWAYS
THE MAJOR ISSUE WITH STEAKS.

I LIKE MINE AN INCH AND A HALF.

THAT IS PERFECT
FOR THE FREEZER.

AND IT'S ALMOST THE SAME
AS THE WIDTH OF THE RULER,

SO I'M JUST GOING
TO USE THAT AS A GUIDE.

AND HERE'S MY 14-INCH SCIMITAR.

YOU DON'T HAVE TO HAVE
ONE OF THOSE, BUT I LIKE MINE.

THE RULER IS CLEAN.

AND JUST USE AS FEW SLICES
AS POSSIBLE.

NOW I WOULD SAY
THAT THESE COULD BE ANYWHERE

FROM 12 TO 16 OUNCES, BUT THAT
ISN'T NEARLY AS IMPORTANT

AS, AGAIN, THE SURFACE AREA,
AND THAT SHOULD BE PERFECT

IF YOU STICK
TO A INCH AND A HALF.

AHH. ONCE YOUR STEAKS ARE CUT,

CHILL THEM ON A RACK OVER A PAN,

UNWRAPPED, FOR ONE HOUR, OKAY?

NOW THE COLDER THE MEAT IS

WHEN IT ENTERS
THE FREEZING PHASE,

THE FASTER THE FREEZE
WILL TAKE PLACE,

AND THAT'LL MEAN
SMALLER ICE CRYSTALS.

THE RACK WILL ENHANCE
AIR CIRCULATION,

THUS DRYING THE MEAT'S SURFACE.

REDUCING SURFACE MOISTURE
REDUCES SURFACE ICE,

WHICH REDUCES THE REDUCTION

OF QUALITY IN THE FINAL PRODUCT.

WHERE ARE THE OTHER STEAKS?

HEY, I GOT A DATE
WITH THE GRILL.

¶

 ¶

THE EARLY FROZEN FOOD INDUSTRY

HAD A DEVIL OF A TIME
WITH FRUITS AND VEGETABLES,

NOT BECAUSE OF ICE CRYSTALS,

BUT BECAUSE OF WHAT
WON'T GO INTO AN ICE CRYSTAL.

NOW LET'S SAY FOR A MOMENT

THAT WE HAD
A BIG OLD MESS OF PEAS.

AND LET'S SAY
FOR THE SAKE OF DEMONSTRATION

THAT WE PULVERIZED THESE PEAS

INTO A LARGE, MUSHY GOO.

WE'D BE LEFT
WITH SOMETHING LIKE THIS...

ALL AWASH ON A SEA OF WATER.

WELL, LET'S SAY NOW
THAT WE WANTED TO FREEZE THIS.

WELL, HERE'S THE PROBLEM--

ONLY THE WATER
WILL TECHNICALLY FREEZE,

AND AS THE WATERS START
JOINING UP TO FORM CRYSTALS,

ALL THE OTHER STUFF
GETS PUSHED OUT

UNTIL IT FORMS A SYRUP
THAT IS SO CONCENTRATED

THAT IT COULD NEVER
ACTUALLY FREEZE.

THIS CAN BE A GOOD THING.

IT'S THE REASON THAT ICE CREAM
ISN'T AS HARD AS A ROCK.

IT'S 'CAUSE THERE'S ALWAYS
A LIQUID PHASE.

BUT WHEN IT COMES
TO FRUITS AND VEGETABLES,

THERE'S A PROBLEM,
BECAUSE THESE FOODS CONTAIN

CHEMICAL AGENTS CALLED ENZYMES.

NOW ENZYMES SET VARIOUS

NATURAL CHANGES INTO ACTION,

SUCH AS DECOMPOSITION
AND RIPENING.

AND UNLIKE BACTERIA,

ENZYMES ARE IMPERVIOUS
TO THE COLD.

OHH. HEY, NICE COAT.

UM, ANYWAY, WHAT'S REALLY BAD

IS THAT THESE LITTLE GUYS
GO INTO OVERDRIVE

IN THIS CONCENTRATED
ENVIRONMENT,

WHICH IS WHY FRUITS
AND VEGETABLES

TURN BROWN AND MUSHY
IN THE FREEZER.

LUCKILY, WE KNOW HOW

TO NEUTRALIZE THE LIKES OF...
(grunting in pain)

HIGH TEMPERATURES,

LIKE THOSE DELIVERED
BY BOILING WATER, CAN SHUT DOWN

THE ENZYMES'
ENGINE OF DESTRUCTION.

PROBLEM IS HIGH HEAT CAN ALSO
TURN THE TARGET FOODS,

LIKE THESE FRESH PEAS, TO MUSH,

SO WE WILL USE THE BLANCH
AND SHOCK METHOD.

NOW I HAVE A POUND
OF FRESH PEAS HERE.

THAT WILL REQUIRE 1 GALLON
OF WATER AT A ROLLING BOIL.

YOU CAN SEE I'VE GOT

A STEAMER BASKET HERE
FOR A QUICK RETRIEVAL.

I LIKE IT FOR THAT.

WE WILL ALSO ADD 1 TEASPOON
OF KOSHER SALT,

BOTH TO ENHANCE
FLAVOR AND TEXTURE.

DON'T SKIP THAT.

I HAVE MY TIMER SET
FOR ONE MINUTE,

AND THE PEAS GO IN.
WE HIT THE BUTTON.

NOW IN THE MEANTIME,

MAKE SURE THAT YOU HAVE
AN ICE BATH STANDING BY.

WE HAVE 2 QUARTS OF WATER HERE,

PLUS ABOUT 24 OUNCES OF ICE,

AND THEN I HAVE A SHEET PAN HERE

LAYERED WITH ABOUT FOUR LAYERS
OF PAPER TOWELS

SO THAT WE CAN THOROUGHLY
DRY THEM WHEN THEY COME OUT.

NOW WE WAIT.

A MINUTE EXACTLY.

TIME TO EVACUATE THE PEAS

TO THE ICE BATH.

JUST CAREFULLY, SLOWLY COME UP

AND STRAIGHT

INTO THE ICE.
THERE WE GO.

SET THE TIMER
FOR ANOTHER MINUTE.

60 SECONDS LATER,

AND THE PEAS
ARE THOROUGHLY CHILLED,

BUT WE ALSO NEED THEM
TO BE THOROUGHLY DRY.

SO JUST SPREAD THEM OUT
ON SOME PAPER TOWELS

AND KIND OF ROLL THEM AROUND
TO PAT THEM DRY,

AND THEN MOVE THEM
INTO THE REFRIGERATOR.

NO, THEY DON'T NEED
TO BE CHILLED MORE,

BUT AN HOUR IN HERE WILL REMOVE

ALMOST ALL
OF THE SURFACE MOISTURE,

AND THE DRIER, THE BETTER
WHEN IT COMES TO FREEZING.

¶

SEASONAL EATING
IS ALL FINE AND GOOD,

BUT THERE IS NO REASON
NOT TO SET ASIDE

A LITTLE SOMETHING
FOR THE WINTER.

TAKE MY FAVORITE STONE FRUIT,
FOR INSTANCE--PEACHES.

TRADITIONALLY,
VERY PESKY FREEZERS.

WHY? ENZYMES, AGAIN.

ESPECIALLY OXIDATED ENZYMES THAT
ARE RESPONSIBLE FOR BROWNING.

THEY TEND TO RUN RABID

AT FREEZER TEMPERATURES.

AND UNLIKE GREEN VEGETABLES,

BOILING FRUIT
DOESN'T REALLY HELP,

BECAUSE IT DOWNGRADES
THE QUALITY SO MUCH.

WHAT WE NEED IS A CHEMICAL HERO
WILLING TO GET IN THERE

AND REACT WITH THE OXYGEN
CONNECTED TO THE PIGMENT CELLS,

THUS BLOCKING
THE ENZYMES' EVIL PLAN.

WHY, LOOK! IT'S VITAMIN C!

(man) THAT'S RIGHT,
GOOD OLD ASCORBIC ACID.

THAT POWERFUL ANTIOXIDANT
CAN NEUTRALIZE THOSE ENZYMES.

IF ONLY WE CAN FIGURE OUT A WAY
TO GET HIM INSIDE THE FRUIT.

OH, HERE HE COMES NOW.
OH, YOU'RE IN BIG TROUBLE.

HEY, HEY, WAIT A SECOND,
WAIT A SECOND.

VITAMIN C, A HYPODERMIC?

DON'T YOU THINK
THAT'S A LITTLE DRASTIC?

WHY DON'T WE TRY A NICE SYRUP
OR SOMETHING. WHAT DO YOU THINK?

NO, HEY--OHH, OHH, OHH, OHH.
OW, THAT--I QUIT.

¶

GRIND ENOUGH CHEWABLE
VITAMIN C TABLETS TO RENDER

ONE TEASPOON OF POWDER.

THEN ADD TO THAT HALF A TEASPOON
OF SMOKED PAPRIKA

IF YOU CAN GET IT--
TRUST ME ON THIS, IT'S GOOD--

AND FOUR OUNCES
OF GRANULATED SUGAR.

AND YOU CAN COMBINE BY GRINDING
IN YOUR MORTAR AND PESTLE

OR IN A FOOD PROCESSOR,
AND MOVE THAT TO A ZIPTOP BAG,

AND THEN ADD 1 POUND OF FRESH
PEACH SLICES,

SLICED HALF AN INCH THICK.

WITHIN MERE MOMENTS,

THE SUGAR WILL PULL ENOUGH
MOISTURE OUT OF THE PEACHES

TO CREATE A FLAVORFUL
AND CONCENTRATED SYRUP,

WHICH WILL BE PARTIALLY

SOAKED BACK UP BY THE PEACHES
DURING FREEZING.

NOW THE LAST STEP IS TO SUCK OUT
AS MUCH AIR AS POSSIBLE.

I'LL TELL YOU WHY LATER.

NOW I KNOW
WHAT YOU'RE THINKING--

THE BAG PLUS ALL THE MOISTURE
IS GONNA SLOW FREEZING,

RESULTING IN LARGE CRYSTALS,

WHICH WILL MAKE
THE PEACHES MUSHY.

BUT KEEP IN MIND,
SUGAR IS HYGROSCOPIC,

SO IT'S GONNA HOLD ON
TO AS MUCH WATER AS POSSIBLE,

HELPING TO KEEP THOSE CRYSTALS
NICE AND TINY.

¶

 ¶

THIS WOULD BE A GOOD TIME

TO TAKE A LOOK AT THE PARTS
OF A FREEZER.

NOW A FREEZER'S REALLY NOTHING
BUT A LARGE, INSULATED BOX

WITH A HEAVY DOOR
AND SOME--SOME BINS

AND SHELVES INSIDE, RIGHT?

AND ALL OF THIS IN CONNECTED
TO WHAT IS ESSENTIALLY

A SOUPED-UP
AIR-CONDITIONING SYSTEM.

NOW THE FIRST PART
OF THIS SYSTEM

IS AN ELECTRONIC THERMOSTAT,
WHICH MONITORS THE TEMPERATURE

INSIDE YOUR FREEZER,
USUALLY THE REFRIGERATOR, TOO.

AND I KNOW--
THAT'S A THERMOMETER,

BUT I DON'T KNOW HOW TO DRAW
A THERMOSTAT. THERE.

NOW THIS THERMOSTAT
IS CONNECTED

VIA ELECTRONIC WIRES TO
A DEVICE CALLED A COMPRESSOR,

WHICH IS USUALLY ON THE BOTTOM

OR THE TOP OF THE--OF THE UNIT.

AND IT'S JUST A SMALL,
LITTLE DEVICE.

USUALLY LOOKS
KIND OF LIKE A TANK.

AND IT COMPRESSES
WHAT IS CALLED A REFRIGERANT--

USUALLY R134A

OR SOMETHING LIKE THAT.

SYSTEMS USED TO USE AMMONIA,
WHICH IS VERY, VERY DANGEROUS.

ANYWAY, IT COMPRESSES IT

UNTIL IT BECOMES EXTREMELY HOT

AND CONDENSES
INTO A LIQUID FORM.

IT'S USUALLY A GAS IN NATURE.

SO IT'S SO HOT THAT THE HEAT
NEEDS TO BE DISSIPATED,

SO IT GOES
THROUGH THIS BIG SET OF COILS

ON THE BACK OF YOUR UNIT,

AND IT SLOWLY
GIVES OFF ITS HEAT,

GETTING COOLER AND COOLER
ALL THE TIME.

BUT IT'S STILL A LIQUID, OKAY?
AND THAT IS IMPORTANT,

AND IT'S UNDER PRESSURE, OKAY?

THIS COIL BASICALLY PUNCHES
THROUGH TO YOUR FREEZER,

AND THE REFRIGERANT GOES
THROUGH AN EXPANSION VALVE,

WHICH RELEASES
ALL OF THE PRESSURE,

AND THAT MAKES THE REFRIGERANT

IMMEDIATELY EVAPORATE BACK
INTO A VAPOR FORM.

WELL, THIS IS CALLED
A PHASE CHANGE,

AND AS THIS CHANGING VAPOR
MOVES THROUGH THE COIL

INSIDE THE FREEZER, IT ABSORBS
A HUGE AMOUNT OF HEAT

FROM YOUR FOOD,
THUS FREEZING IT.

IT'S JUST THAT SIMPLE.

¶

MOST REFRIGERATOR FREEZERS
ARE ESSENTIALLY THE SAME.

THAT MEANS WE CAN GENERALIZE
OUR APPROACH.

FOR INSTANCE, SINCE THE DOOR
BINS SPEND A GOOD BIT OF TIME

SWINGING OUT INTO YOUR NICE,
WARM KITCHEN,

ONLY STORE ITEMS UP HERE

THAT YOU'LL USE QUICKLY

OR THAT ARE LESS LIKELY
TO SUSTAIN DAMAGE

FROM A PARTIAL THAWING
AND REFREEZING.

GOOD EXAMPLES WOULD BE NUTS,

COFFEE BEANS--TIGHTLY WRAPPED,
OF COURSE--

BUTTER AND BREAD.

NOW FOR INSIDE THE MAIN VESSEL--

NO...

AHH. THERE. THAT'S BETTER.

NOW FIRST THING
I WANT YOU TO PROMISE ME

IS THAT YOU WILL ALWAYS KEEP A
FREEZER THERMOMETER INSIDE HERE

SO THAT YOU WILL KNOW
THAT YOUR BOX

IS STICKING TO ZERO OR COLDER.
THAT IS CRUCIAL.

NOW, UNLIKE REFRIGERATORS,

FREEZERS WORK BEST
WHEN THEY ARE FULL.

BUT IF YOU JUST PACK STUFF
IN HERE,

YOU'LL NEVER REALLY BE ABLE
TO USE THE SPACE,

AND YOU'LL NEVER
BE ABLE TO FIND ANYTHING,

SO YOU NEED SOME ORGANIZATION.

WHAT I DO IS I USE
ORGANIZATIONAL TOOLS

THAT I GET AT HARDWARE
AND OFFICE SUPPLY STORE--

WIRE SHELVING AND WHATNOT,
SO I CAN PLACE THINGS

IN DIFFERENT PARTS OF THE
FREEZER AND MOVE THINGS AROUND.

I ALSO LIKE TO STASH TWO
TO THREE WATER BOTTLES IN HERE

TO TAKE UP SPACE
AND ACT AS HEAT SINKS

IN THE UNLIKELY EVENT
OF A POWER OUTAGE.

IF I NEED MORE ROOM, I JUST MOVE
THESE DOWN TO THE REFRIGERATOR.

ALL THIS MEANS
THAT I CAN MOVE STUFF AROUND

AND QUICKLY GET
TO THE COLDEST SPOT,

WHICH IS USUALLY
DEAD CENTER IN THE BOTTOM.

THAT WAY, I CAN ALWAYS
SLIDE IN ITEMS TO FREEZE,

LIKE OUR UNWRAPPED STEAKS,

WHICH WILL FIT RIGHT IN
ON A PAN.

NOW SINCE THE PAN IS ALUMINUM

AND ALUMINUM
IS A GREAT CONDUCTOR,

IT WILL QUICKLY PULL
THE HEAT OUT OF THE STEAKS.

NOW IF YOUR FREEZER
ISN'T ALREADY

ON ITS VERY LOWEST SETTING,
PUT IT THERE NOW.

IF THE DOORS STAY SHUT,

THESE STEAKS SHOULD BE READY
TO PACKAGE IN FOUR TO SIX HOURS.

UH, IS THIS YOURS?

I'VE NEVER SEEN
THAT BEFORE IN MY LIFE.

AHH. WHERE WERE WE?

OH, YES, OUR PEAS.

TO FREEZE THE PEAS,

REMOVE THE NOW-MOIST
PAPER TOWELING

AND FREEZE UNCOVERED IN THE PAN,

ON THE FLOOR OEEE FRTHZER
IF AT ALL POSSIBLE.

IF YOU CAN'T GET
TO THE FLOOR OF THE FREEZER,

AS IS OFTEN THE CASE
WITH A SIDE-BY-SIDE MODEL,

JUST KEEP IN MIND
THAT A SINGLE LAYER

IS THE MOST IMPORTANT THING.

SO DIVIDE THEM
INTO TWO SMALLER VESSELS

AND LAYER THEM IN THE LOWEST
SHELVES THAT YOU CAN ACCESS.

NOW WHEN THESE ARE ROCK HARD
IN ABOUT TWO HOURS,

WE'LL TALK ABOUT STORAGE.

UH, SIR, IF YOU'RE NOT
GONNA PURCHASE,

WE'RE GONNA
HAVE TO ASK YOU

TO STOP CUTTING HOLES
IN THE APPLIANCES.
OH, BOTHER.

¶



IF YOU'VE EVER
OPENED YOUR FREEZER

TO FIND A CLOUD OF HOVERING FOG,

THEN YOU HAVE WALKED IN
ON THE DEFROST CYCLE,

WHICH KEEPS THE INSIDE
OF YOUR FREEZER

FROM LOOKING
LIKE "ICE STATION ZEBRA."

HAVE YOU EVER WONDERED, THOUGH,

WHERE'S THE MOISTURE
COMING FROM?

WELL, UNFORTUNATELY,
AT LEAST SOME OF IT

IS COMING OUT OF YOUR FOOD.

NOW YOU WOULDN'T THINK THAT
WATER WOULD BE ABLE TO EVAPORATE

STRAIGHT OUT OF FROZEN FOOD,
BUT IT CAN.

YOU SEE, FREEZER AIR IS SO DRY
THAT IT CAN LITERALLY

RIP WATER MOLECULES OFF
OF FROZEN FOOD

IN A PROCESS CALLED SUBLIMATION.

THE RESULT? FROST ON THE SIDES
OF YOUR FREEZER

AND FREEZER BURN ON YOUR FOOD.

THIS IS ESPECIALLY
A BAD THING FOR MEAT,

WHICH CAN BECOME
SO LEATHERY AND DRY

THAT BASICALLY
IT BECOMES UNPALATABLE.

THERE IS, HOWEVER,
ONE WAY TO PREVENT THIS--

PROPER PACKAGING.

FREEZER-BOUND MEATS

SUCH AS CHOPPED STEAKS,
FILLETS AND CUTLETS

SHOULD BE WRAPPED IN AT LEAST

TWO FULL LAYERS
OF PLASTIC WRAP,

AND THEN THAT
SHOULD BE SEALED INSIDE

AT LEAST TWO FULL LAYERS
OF HEAVY-DUTY ALUMINUM FOIL.

AND YOU MIGHT WANT
TO CRIMP IN THE ENDS,

JUST TO ENSURE THAT NO AIR
CAN GET IN THERE.

AND, OF COURSE, YOU WANT TO
LABEL THAT WITH A MAGIC MARKER

THE NAME OF THE PRODUCT AND,
OF COURSE, THE FREEZING DATE.

BY FREEZING OUR PEAS ON A PAN
LOOSE LIKE THIS,

WE HAVE CREATED
WHAT IN THE INDUSTRY

WOULD BE CALLED I.Q.F. PEAS,

OR INDIVIDUAL QUICK FROZEN.

THEY CONVENIENT BECAUSE,
IF PROPERLY KEPT,

WE CAN JUST
DOSE THEM OUT AT WILL

FOR HOWEVER MANY WE NEED
WHENEVER WE NEED THEM.

SO I'M GOING TO PUT THESE ALL

INTO ONE HEAVY-DUTY ZIPTOP BAG.

NOW A LOT OF COMPANIES
SELL FREEZER BAGS.

YOU DON'T NEED THOSE--
NO REAL DIFFERENCE.

WHAT IS IMPORTANT, HOWEVER,

IS THAT WE REMOVE AS MUCH
OF THIS AIR AS POSSIBLE.

ANYTIME AIR COMES IN CONTACT

WITH FROZEN FOODS,
IT IS A BAD THING.

WE'RE GONNA SUFFER
MOISTURE LOSS, SO AGAIN,

I'LL EMPLOY THE STRAW.

THERE. NOW IF YOU
WILL REMOVE THE AIR

EVERY TIME YOU GET OUT
SOME PEAS,

YOU'LL BE ABLE TO KEEP THESE
GARDEN FRESH

FOR UP TO A YEAR.

¶

BELIEVE IT OR NOT, HOW YOU
CHOOSE TO BRING YOUR FROZEN CASH

BACK TO CULINARY LIFE
GREATLY AFFECTS THE QUALITY.

NOW A SLOW THAW
IN THE FRIDGE IS BEST,

BECAUSE IT ALLOWS TIME
FOR THE FOOD TO REABSORB

SOME OF THE MOISTURE
THAT MIGHT BE LOST

DUE TO INTERNAL
ICE CRYSTALLIZATION.

AND, OF COURSE, THE COLD
ENVIRONMENT WILL HELP PREVENT

ANY REAWAKENING SURFACE BACTERIA
FROM RUNNING RAMPANT.

NOW SINCE CONDENSATION

USUALLY LEADS TO DRIPAGE,

ALWAYS, ALWAYS THAW IN CLEAN,

WATERTIGHT CONTAINERS
SUCH AS THESE.

NOW THE DOWNSIDE TO THIS SYSTEM,
OF COURSE, IS TIME.

IT CAN TAKE 12 TO 24 HOURS

FOR A COUPLE OF STEAKS
TO THOROUGHLY THAW.

LUCKILY, WE'VE GOT
SOME WAYS AROUND THAT.

IF YOU'VE SEEN
OUR AWARD-WINNING DUCK EPISODE,

YOU'LL NO DOUBT RECALL
THAT COLD WATER

IS A VERY EFFICIENT
THAWING MEDIUM,

ESPECIALLY IF IT'S MOVING
A LITTLE,

HAS A LITTLE CONVECTION
GOING FOR IT.

NOW THE PEACHES CAN THAW
EXACTLY AS THEY ARE.

THE STEAKS, WHICH SHOULD BE IN
A SEPARATE CONTAINER, OF COURSE,

FROM FRUITS AND VEGETABLES,
SHOULD BE TAKEN OUT OF THE FOIL

AND MOVED INTO ZIPTOP BAGS

AND THEN SUBMERGED WITH
SOMETHING NICE AND HEAVY.

I JUST LIKE TO USE
A LITTLE ROCK THERE.

AS FOR THE WATER, IF YOU DON'T
WANT TO LEAVE IT RUNNING,

ONRE GU'NA WANT TO REPLACE IT

WITH COLD WATER
EVERY 20 MINUTES OR SO.

OF COURSE, IN THE CASE
OF THE PEACHES,

I DOUBT THAT IT'S GONNA TAKE
MORE THAN THAT TO THAW A BAG.

IN CASE OF THE STEAK--
WELL, DEPENDING ON THICKNESS,

MAYBE UP TO AN HOUR.

AS FOR THE PEAS, WELL, JUST DOSE
THEM OUT STRAIGHT FROM THE BAG

INTO WHATEVER YOU'RE COOKING.
THEY WILL THAW QUICKLY ENOUGH.

WELL, AMERICA,

I HOPE THAT WE'VE INSPIRED YOU

TO CAST A NEW GAZE
UPON THE POWERFUL ALLY

THAT IS YOUR FREEZER.

THINK OF IT AS A BANK ACCOUNT

THAT YOU CAN LOAD UP
WITH ASSETS, WHICH ARE FROZEN

AND YET EARN INTEREST
AT THE SAME TIME.

LEARN TO KEEP THE RIGHT THINGS
ON HAND IN HERE,

AND GOOD EATS WILL NEVER BE MORE
THAN A FEW STEPS AWAY.

SEE YOU NEXT TIME.