Why Frozen Meals Are Your Kitchen Area s Best-Stored Secret

 

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Fresh or frozen food? Using SCIENCE to prove which is best with surprising results! BBC

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Frozen can be less expensive Some people think that frozen food is pricier than fresh food, but that is not always the case. In fact, frozen fruits and vegetables are often dollars cheaper than the same fresh variety, especially when it’s not in season (i.e. berries in the winter). Frozen foods can help prevent waste Feeling green? While it’s true that the packaging of some. Freezing perishable foods is a great way to preserve them, but they won’t stay fresh forever.

Meats can remain in the freezer from 3 to 12 months, depending on the cut. Poultry (chicken and turkey). Buy This, Not That This $29 kitchen hack is a chef’s best-kept secret to keep food fresh longer Published: June 21, 2019 at 1:07 p.m. ET. 4. Does food keep indefinitely in the freezer?

Yes, but mostly no. “Frozen foods can be kept in your freezer indefinitely and still be safe to eat assuming they stayed frozen solid the whole. 1. Let hot foods come to room temperature first. This will help to freeze food uniformly and prevent opportunities for spoilage. Hot foods may also warm and damage the other contents in the freezer.

“The best frozen foods, in my opinion, would be grains such as quinoa, brown rice, and farro. I like them because some grains can take up to 30 minutes to cook, however, the frozen versions are all ready to go within minutes and cook at the perfect temperature — it takes out all of the guesswork when cooking on the stovetop.”. Obviously, a frozen meal is processed. Frozen and fast food may sustain your life, but they are void of the real nutrition that the body needs to be strong and vital. From coughs and colds to degenerative disease, without proper nutrition the body will not have the energy it needs to stay well.

Keep your refrigerator at 40°F or below and know when to throw food out external icon. Refrigerate perishable food within 2 hours. (If outdoor temperature is above 90°F, refrigerate within 1 hour.) Thaw frozen food safely in the refrigerator, in cold water, or in the microwave. To thaw, place the frozen cheese in the refrigerator for 24 hours and then take it out so the cheese can reach room temperature.

Cheese will last a few months in the freezer. You Nee. In fast-food restaurants, items are simply heated and assembled instead of cooked (except for the burger patties, which arrive raw and are cooked for the exact same amount of time across the board).

At casual dining chains like Applebee’s, most of the food is mass-produced and frozen, then shipped to the restaurants and stored in walk-in.

List of related literature:

Moreover, pre-cooked frozen foods tend in the long run to be more expensive than fresh foods because of the expensive equipment required for freezing, transporting these foods in a frozen state, and thawing them in microwave or convection pressure ovens.

“Labor and Monopoly Capital: The Degradation of Work in the Twentieth Century” by Harry Braverman
from Labor and Monopoly Capital: The Degradation of Work in the Twentieth Century
by Harry Braverman
Monthly Review Press, 1998

While it is understood that properly controlled temperatures during storage and distribution are essential in order to maintain the quality of frozen food, the temperature to which frozen products are exposed are often beyond precise control (Taoukis et al., 1991).

“Handbook of Food Engineering Practice” by Kenneth J. Valentas, Enrique Rotstein, R. Paul Singh
from Handbook of Food Engineering Practice
by Kenneth J. Valentas, Enrique Rotstein, R. Paul Singh
CRC Press, 1997

Reliable methods are not yet available to evaluate the quality of deep frozen foods more accurately.

“Handbook of Analysis and Quality Control for Fruit and Vegetable Products” by S. Ranganna
from Handbook of Analysis and Quality Control for Fruit and Vegetable Products
by S. Ranganna
Tata McGraw-Hill, 1986

Most foods should be left in their original containers—mandatory for frozen foods—to reduce the possibility of freezer burn and drying.

“Foodservice Manual for Health Care Institutions” by Ruby Parker Puckett
from Foodservice Manual for Health Care Institutions
by Ruby Parker Puckett
Wiley, 2012

Though home freezing has become a common way of food preservation in the developed world, home-frozen foods are not as good quality as industrially frozen foods.

“Handbook of Nutrition and Diet” by Desai
from Handbook of Nutrition and Diet
by Desai
Taylor & Francis, 2000

There is little evidence that frozen food is any safer at −18°C than −12°C, provided good temperature control is maintained throughout the cold chain.

“Food Safety Management: A Practical Guide for the Food Industry” by Yasmine Motarjemi, Huub Lelieveld
from Food Safety Management: A Practical Guide for the Food Industry
by Yasmine Motarjemi, Huub Lelieveld
Elsevier Science, 2013

Whereas I no longer trust frozen food.

“Marketing at the Confluence between Entertainment and Analytics: Proceedings of the 2016 Academy of Marketing Science (AMS) World Marketing Congress” by Patricia Rossi
from Marketing at the Confluence between Entertainment and Analytics: Proceedings of the 2016 Academy of Marketing Science (AMS) World Marketing Congress
by Patricia Rossi
Springer International Publishing, 2017

The choice of the storage temperature is of considerable practical importance in the frozen food industries.

“Handbook of Food Science, Technology, and Engineering 4 Volume Set” by Y. H. Hui, Frank Sherkat
from Handbook of Food Science, Technology, and Engineering 4 Volume Set
by Y. H. Hui, Frank Sherkat
CRC Press, 2005

One major drawback is that not all chilled and frozen foods can be successfully prepared without extensively modifying the ingredients or recipes.

“Effective Management of Long Term Care Facilities” by Douglas A. Singh
from Effective Management of Long Term Care Facilities
by Douglas A. Singh
Jones & Bartlett Publishers, 2009

The cornerstone of the strategy was first laid by ConAgra Frozen Foods with its 1987 introduction of Healthy Choice Frozen Dinners.

“Building Strong Brands” by David A. Aaker
from Building Strong Brands
by David A. Aaker
Simon & Schuster UK, 2012

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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53 comments

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  • This video should be called how to kill your friends with food poisoning (because we don’t know how to thaw out frozen food or cook it)

  • I would have thought you would investigate why fresh produce is taking so long to get to consumers and what is legally being done about it. Frozen is not always best, also most food is cooked destroying enzymes. Olive oil over 6 months from harvest time is useless too as U.K. does not follow Australia’s high standard tests,this is very serious as it all effects public health. Radiation and pesticides all effect health too.

  • 3:54 Lmao shorty was holding a pitcher of water next thing you know she has the newspaper with his arrest mentioned. I’m ������������

  • I love Erin, and What the Flavour is good… but I miss cheat day.
    How about Erin cooking for cheat day? Show the cheat day first, then show us how to make them.

  • Gordon Ramsay used to be a drunk too. He was arrested for a DUI in 2002 and was so drunk he was literally driving on the wrong side of the street.

  • I’ve froze cheese and butter before and it still tastes exactly the same as it did before it went in! Absolutely loving these tips and hacks:) x

  • Ok so, for those who love soft boiled eggs in their ramen (like me!) you plop those eggs into boiling water and cook for 6.5 minutes then ice bath them. Turn out perfectly cooked every time <3
    Also, add a bit of fat to your ramen, like chili oil or butter, it elevates the flavour and fills you up more. (then there is also adding veggies, like frozen onions and baby carrots for those who don’t have much time)

  • @ 1:37
    Lady: I believe in that.
    Gordon: You believe in that, but you’re not actually practicing it.
    Lady: Yes
    Gordon: So, You’re saying 1 thing & Doing the Opposite?
    Lady: Right
    Me: ��

  • BUT IT’S FRESH!!!!!! Another example of bastardry at the BBC. Con-artistry in
    the media. The technical name for this is bullartistry. And it’s EVERYWHERE. And it
    started when humans first learnt to talk. This was its ORIGINA PURPOSE. https://www.youtube.com/watch?v=mh0F7Ve-JKw

  • Here’s another little fun “hack” to slightly elevate Ramen… you cook ‘er per usual, but while it’s still hot, you wanna drain all of the water out and put in about a tablespoon of butter (or your fav butter substitute!) and then add in the seasoning packet and mix it all up. Also, don’t be afraid to sprinkle in a little of your favorite Mrs Dash seasoning blend. (Mrs Dash helps elevate any frozen dinner on it’s own, I highly suggest!!) ANYWAY, now you’ve got yourself a creamy, Ramen side-dish!! DELISH! XOXO

  • This is why our entire nation has gone to shit.
    Rather than paying their employees well and increasing overall quality in our services and products, they would rather import cheap shit from China or elsewhere thereby lower overall profit and fullfilling their own fears by being greedy.

  • I wish Ramsey would visit some restaurants in my town that people actually think is “good food”…Most people don’t know what the fuck a good dish is nowadays.

  • I love Erin, and What the Flavour is good… but I miss cheat day.
    How about Erin cooking for cheat day? Show the cheat day first, then show us how to make them.

  • OMG…don’t they have health codes in the U.S. and inspectors??? In Canada 9 out of 10 of these restaurants would be closed down! Disgusting.

  • With this Coronavirus it is an excellent time for restaurants worldwide to have a right clean up and get rid of all the stale food especially the catering establishments who in the last food hygiene rating got zero, one, two or three stars out of five stars.
    These places are going to be closed for several weeks.

  • If you pause and read the article you can tell that Ramsay/the network already knew about this before she told him. Not a criticism, show is still great, just an interesting note of how reality tv is made.

  • “I don’t know what’s going on in the kitchen, that’s not my area” you’re the owner of a restaurant, the food is pretty fucking important

  • After watching all these Kitchen Nightmare episodes, one of the simple golden rules just seems to be not to freeze your food. If people wanted frozen food they could just have it at home, people eat out because they expect a certain quality, and freshness is the most basic of qualities.

  • This was great, but I’m just a little confused how cooking the frozen meal is easier than buying pre-cut veggies + a piece of chicken and cooking that xD

  • This was great, but I’m just a little confused how cooking the frozen meal is easier than buying pre-cut veggies + a piece of chicken and cooking that xD

  • UK version of this show is SOOOO much better.

    why the fuck does the US version have danger music and a voice over?
    people who watch this, watch the UK seasons, they’re way better.

  • I don’t understand people who think that they should cut corners to save money.

    If you do things right and put your all into a business, it’s likely to be at least somewhat successful and make more money that you would’ve gained cutting corners.

  • 2:57 ( to be read in David Attenboroughs voice) And here we see the wild Ramsay raising up on his hind legs in a show of dominance over the tiny female restaurant owner. Who apon seeing this impressive display will re think her statement of “It came in this morning. Its fresh…”

  • Frozen shrimp are fresher than “fresh” shrimp. The shrimp boats go out until they fill the boat which can take a couple of days by the time they get to restaurants they have been sitting on ice for many days. Frozen shrimp are usually flash frozen on the boat the minute they are caught, IQF shrimp are much fresher and better than “fresh” shrimp.

  • what is wrong with the audio? it’s pitched up or slightly distorted. is youtube copyright really so totalitarian that people who own the show can’t even post it without changing something to get striked?

  • It is so pathetic that they only focus on these boring food and vitamin c, so the taste doesn’t matter? Surely fresh vegetables taste better.

  • the blame is both on the owner and the chef. The chef is lazy but the owner should have the final say and tell the chef to cut the crap.

  • I am not the Chef, Gordon Yeah but you are the owner. and it is your money that is wasted because of that shitty handling of food

  • This video should be called how to kill your friends with food poisoning (because we don’t know how to thaw out frozen food or cook it)

  • Gordon:YOU DON’T LIKE FROZEN FOOD!!! SO YOU HAVE THE NERVE TO SELL IT TO THE CUSTOMERS!!!
    Owner:So It’s NOT Working Because This Is FROZEN That’s What You’re Telling Me!
    If Something Is FROZEN It’s BAD! Just Stays FROZEN It’s BAD!
    Me:IF ITS FROZEN THEN ITS NOT FUCKING FRESH!!! AND 99.9% OF CUSTOMERS WHEN COMING INTO A RESTAURANT EXPECT TO PAY THEIR HARD EARNED MONEY FOR FRESH FOOD!!!
    IF THEY WANTED FROZEN FOOD THEY WOULD JUST GO TO THE SUPERMARKET RATHER THAN COME TO YOUR JOKE OF A RESTAURANT!!!

  • Maybe her idea of frozen food is…
    Frozen for days.. Or it’s cooked and frozen ready to be microwaved or cooked again..
    I get it… She’s stupid

  • Links to the episode:
    https://www.youtube.com/watch?v=p1TOpMRXGtE
    https://www.dailymotion.com/video/x61y45u

    Both are “proper” and not framed weirdly, like some retards do:)

  • Gordon: “Do you defrost the shrimp in the microwave?”

    Owner: “No we defrost it in ice water”

    Me: last 3 braincells have left the chat:U

  • How can a chef that has as many years experience as Gordon Ramsey not grasp the simple concept of food that is fresh-frozen?? It’s not that hard. It was fresh, then it was frozen, so now it’s fresh-frozen.

  • Ooooh this was a funny one!
    Okaythis mite seem weird, but, here’s my ramen hack:
    *make the noodles
    *DONT add “flave packet”
    *INSTEADadd any or ALL of these:
    -butter (could be spray or “faux” butter)
    -cottage cheese/cream cheese/ricotta
    -EXTRA cheese (shredded ANYTHING)
    -salt & pepper
    -parmesean on top (optional)
    COMFORT FOOD HEAVEN.
    And ya know what???
    You can make the entire thing vegan n gluten free if u want n itll STILL b good!

  • @ 1:37
    Lady: I believe in that.
    Gordon: You believe in that, but you’re not actually practicing it.
    Lady: Yes
    Gordon: So, You’re saying 1 thing & Doing the Opposite?
    Lady: Right
    Me: ��

  • Oh my Lord, how incongruous is the music bed? Once you’re in the rhythm of a Kitchen Nightmares, you forget, but coming into a segment cold, it’s weird to hear the score from a tense, gripping thriller from 1988 underscoring chicken blood in a sink.

  • Some nutrients do degrade over time from farm to table so freezing can help preserve. But testing vitamin C as the only indicator of “healthy” doesn’t give us information about total nutrient density or account for cooking methods and further preservation or degradation before it even has a chance to be absorbed by our body. Once vitamins are actually in our body then we can also talk about utilization and things like Vitamin C being a drop in the bucket for an overall day or week of food consumption that also contain or is supplemented with vitamin C. I love food science though:)

  • Does she just keep a copy of the entire newspaper that her boss was arrested in right in her back pocket at all times or something?

  • Does she just keep a copy of the entire newspaper that her boss was arrested in right in her back pocket at all times or something?

  • OMG…don’t they have health codes in the U.S. and inspectors??? In Canada 9 out of 10 of these restaurants would be closed down! Disgusting.

  • Meanwhile in Greenland:
    Gordon: “But this fish is fresh! Why do you call it “repulsive frozen fish”? No wonder your business is struggling!
    Owner: Because is fish from the frozen lake, therefore its frozen!
    Gordon: Thats not… whatever, but why do you call it “repulsive” anyways?
    Owner: “Oh, this fish is not easy to catch! It repulse my nets
    Gordon: What? Are you crazy? To make things worse, you named the restaurant “Vomit eatery”
    Owner: Vomit is the name of the lake!
    Gordon: What the fu….

  • I’ve seen a video where frozen fish was the freshest it could be. The guy gets a frozen solid fish out the freezer and put it in water,in a couple minutes they begin swimming again

  • Frozen shrimp are fresher than “fresh” shrimp. The shrimp boats go out until they fill the boat which can take a couple of days by the time they get to restaurants they have been sitting on ice for many days. Frozen shrimp are usually flash frozen on the boat the minute they are caught, IQF shrimp are much fresher and better than “fresh” shrimp.

  • 3:54 Lmao shorty was holding a pitcher of water next thing you know she has the newspaper with his arrest mentioned. I’m ������������

  • Cells bursting is good for nutrition.. sure Shill much.

    Frozen food is also bad for environment fumy how BBC say global warming is bad then go ahead harm the environment with the chemical process of flash frozen food. not to mention the refrigiration gas is bad for nature also. Hypocrite much?

  • Really great hacks and it has also made me look at Iceland in a different way, I thought they did mainly party food, didn’t realise they had such a variety of stuff. Thanks Channel Mum x

  • Her & the other owner with the nasally voice who kept asking him if she should take the gravy away are the most incompetent owners on this show.

  • Initially I was just mad thinking that the owner was blaming the chef for everything and saying she didn’t know anything about the freshness of the food. Then I saw at the end of the video that the chef is her son. How can she blame her own son and pretend like she doesn’t communicate with him at all! ��‍♀️

  • FRESH OR FROZEN IT IS ALL TAINTED WITH CHEMICALS, WEEDKILLER AND GMO….PEOPLE DON`T KNOW THAT MOST OF THE VEG THAT YOU BUY IN THE SUPERMARKETS IS GROWN ON INSULATION BLOCKS UNDER GLASS AND CHEMICALLY FED….(THANET EARTH) IT NEVER SEE`S SOIL…THAT IS WHY TOMATO`S CUCUMBER ETC ARE ALL THE SAME SIZE AND WEIGHT. FROZEN FOOD WHEN COOKED IS MUSHY OR SOGGY AS OPPOSED TO FRESH WHICH IS USUALLY NICE AND FIRM WITH GOOD TEXTURE.

  • My favorite was the lean cuisine one because I’m alllll about some chicken!!! While this isn’t a hack…I just watched your episode of Swapped, Erin, and I wanna see you make the pesto lasagna that you had Sinead make!!!

  • I’ve really been into experimental cooking lately so this sounds so fun! DEf gonna need that book tho lolI’m notorious for using frozen foods so I’m eager to see what other ideas are in there!
    I REALLY love the ramen hack!:D I’ve fallen out of the habit for a while but I used to make ramen and leave out the spice packet and instead, once the noodles are drained, slap them into a bowl and pour a prefferred amount of cambel’s Beefy Mushroom soup on it, then add some sauted mushrooms on top! I uh, forgot what kind of mushrooms they are tho, but I know they’re big and brown and sometimes referred to as a poor mans meat??? Either way, its super good.
    The tater tot one looks really good too! Damn ya’ll I’m making plans after this episode!

  • If you add chopped green onion to the ramen and some scrambled eggs, chopped up chicken (leftovers are the best)you would have what I call junkyard brunch. The greatest thing about green onions you get ones with roots and can keep them alive in just water, I only end up buying them twice a year due to warmer weather and my kids wanting to plant them outside.