Why I Cook Meat Straight from the Freezer (& why you should too)
Ethan Chlebowski
15 min, 52 sec
The video showcases three methods for freezing proteins, making them easy to cook straight from the freezer for quick and flavorful weekday meals.
Summary
- The presenter explains the benefits of freezing proteins thinly and in portions to avoid waste and allow for quick thawing.
- Method one: thinning and slicing raw proteins like chicken or steak for quick cooking from frozen.
- Method two: creating flavorful freezer sausages that can be cooked from frozen to add to a variety of dishes.
- Method three: freezing braised meats in portions, which can be crisped up and combined with different sauces and sides for new meals.
Chapter 1
The video begins with the common frustrations of a home cook regarding frozen proteins and introduces the goal of the video to provide solutions.
- The presenter expresses the problem of finding frozen or past-date proteins that take too long to thaw.
- The intention to show three methods to freeze proteins for quick and easy cooking is stated.
- The video aims to eliminate waiting time and provide a variety of pre-portioned meal options.
Chapter 2
Four core guidelines for freezing meat are presented, explaining why each is crucial for preserving quality and convenience.
- Make the protein as thin as possible for quick thawing and even cooking.
- Separate proteins into individual portions to prevent waste and ensure easy usage.
- Remove as much air as possible to avoid freezer burn and oxidation.
- Use frozen meats within two months to maintain quality, as meat can degrade in quality over time.
Chapter 3
The first method involves freezing raw proteins like chicken or steak after prepping them for individual meals.
- The presenter demonstrates how to thinly slice or flatten chicken breasts for even cooking from frozen.
- After freezing the individual portions on a baking sheet, they are transferred to bags for storage.
- A recipe for a quick chicken Caesar salad using a frozen chicken breast is shared.
Chapter 4
The presenter announces the launch of a new paid community for the channel's followers.
- Two tiers of membership are offered, providing different levels of interaction and additional content.
- The community aims to enhance the content and interaction with viewers, with a call for suggestions on naming the community.
Chapter 5
The second method focuses on making and freezing homemade sausage mixtures for versatile use in meals.
- A Thai-inspired sausage recipe is provided, illustrating the process of preparing and freezing the sausage mixture.
- The sausage is stored in a flattened bag with portion lines, allowing for easy break-off of pieces for cooking.
- A stir-fry recipe using a portion of the frozen Thai sausage is showcased.
Chapter 6
The final method involves freezing already cooked proteins, such as braised meats, in portioned sections for quick future meals.
- The process of braising, cooling, and portioning a chuck roast for freezing is explained.
- The presenter shows how to crisp up a portion of the frozen braised beef for a sandwich.
- A recipe combining the beef with a carrot ginger slaw, Japanese barbecue sauce, and Sriracha mayo on a bun is shared.
More Ethan Chlebowski summaries
Do expensive Eggs actually taste better?
Ethan Chlebowski
A detailed exploration of whether expensive eggs are more ethical, healthier, and tastier compared to cheaper options.
Why are a restaurant's vegetables so much better than homemade ones?
Ethan Chlebowski
The video outlines why restaurant vegetable dishes often taste better than home-cooked ones and shares seven tips and experiments to improve home-cooked roasted vegetables.
The two ingredient taco filling everyone should know how to make.
Ethan Chlebowski
The video showcases a simple and versatile recipe for a poblano con queso taco, which can be made vegetarian or with added meats such as steak or chicken.