The thawing tray works by equalizing the temperature difference between the meat and the ambient air more effectively than just a cutting board due to the metal being more thermally conductive than wood or plastic, any thin metal will work just as well as the tray if not better if you use a copper sheet instead of whatever metal the tray uses. Maybe you could grab a few different sheets of metal all the same thickness (copper, stainless steel, cast iron, ect) and put them head to head with the thawing tray.
It's an aluminum tray. Said so on the package. Aluminum is a VERY good conductor of thermal energy. I wouldn't suggest copper, and steel/iron would be less effective. If he could get his hands on a silver platter, it might be faster, but without spending hundreds or thousands, aluminum is probably the most effective. It's also one of the cheapest options.
@@AdodgerWho copper would work just as well, if not better. It's more conductive but it's reactive to more things. That being said, copper is used a lot in cookware so it'd probably be okay. And yeah, silver would be the best but it would only be marginally better than copper or aluminum.
He's not really. These peoples always lives in a colorless house with colorless clothes and skin before turning all colorful with their new gadget and suddenly becomes tasks ninjas with it.
Or... Maybe "people like Tyler" are a RESPONSE to the utter stupidity we were presented with in Americans are now cultured with? Lol... Funny tho... But fr... What is it with American culture that just breeds stupidity and ignorance? Or Pretending? Like, NOBODY asked for that level of nonsense that we seen on infomercials and I couldn't help but imagine if infomercials were created for people of other races or cultures and how they would potentially look? LOL
The idea behind the defrosting tray is it keeps food in the danger zone range for as short as possible to help prevent bacteria growth, as opposed to just setting it out on the counter.
However watch cooking shows they tell you to leave meat out to get it to room temp before cooking atleast a half hour seems to me though that’s a danger zone
@@jamesstephenson8789 especially with solid pieces of meat like a steak, you'll be fine leaving it out for a short period of time since the bacteria can only get onto the surface in that time and you kill it instantly in the steering hot pan. Never leave ground or porous meats out on the counter, much easier for bacteria to get deep into it.
the butter mill isnt meant to be put in the fridge, you actually dont need to keep butter in the fridge as long as its covered, but then again if you are gonna keep it out a butter dish solves all these issues
as with any thermos, you should really heat the interior with boiling water before putting the hot food in so that the food is not losing heat to the metal from the start, that might give you a better chance of making 6 hours. the defrost tray has a few things going on: the metal will pull the temp away, sort of like a heatsink would. and the ridges and feet allow for better airflow so the heat (or cold) can transfer to the air much more quickly. fun video as always :)
It never said to add boiling water, as a Channel that follows the instructions on the package. As with anything you can make extra effort to make something “better” but that’s not what the Channel is about.
Also, it's painted black as that absorbs(and transmits) more thermal radiation, aiding in adding heat to the steak. If it was shiny aluminum, it would be less effective.
It would have also worked better if he made actual Mac and cheese that would have remained at the same temperature, instead of six different Mac and cheese bowls that were in varying degrees of being cooled down.
Running water is important for the Rub Away. We have one and it works amazingly well if you use it under warm running water. If it’s really stinky, I’ll throw some Dawn soap on the metal bar and then use it like normal. Works like a charm. No residual onion/garlic smell like soap or the bar alone would leave.
@@legendkillla21 I only use soap when it’s SUPER bad. Like I’ve used it a few times and it still smells. Throw a little dawn on the Rub Away and it usually does the trick.
Growing up in southern Louisiana people would always recommend washing your hands then rubbing a stainless utensil on your hands under the running water to get rid of fishy smells. We ate a lot of seafood being from southern Louisiana so this was always a "trick' everyone used. I've done it before but don't know how effective it really is.
Being from south louisiana as well we always keep a stainless soap near the sink and i find it always works to get the boiled crawfish smell off my hands
I would say it works. If i cook something with a lot of garlic (or eat alot of garlic) i can smell it on my hands for days... soap/water does nothing. Rubbing my hands on stainless steel pots, etc is the only thing that makes that smell go away quickly.
You can also put a little bit of toothpaste on your hands and wash them it works really well. I used to fish a lot and hated having my hands smell like fish all the time tried toothpaste and it worked wonders
@@warlockfreak89 that's what I mostly used it for was crawfish boils. Being a Landry talking about crawfish you didn't even have to tell me you were from here. Lol
Defrost your meat in the fridge. Anything else lets your meat sit in the "danger zone" for far to long. This causes bacteria to grow exponentially and more likely to give you food poisoning. The tray is "safer" because it defrosts faster, and thus you are in the danger zone for less time however, you are still in that zone for enough time for bacteria to grow. So it is better to defrost in the fridge.
99% of the time that's not practical for many reasons, not to mention thawing in the fridge takes twice as long. You question the entire American population I bet more than 75% thaw on countertop.
@@donnalynn2 my mom thaws meat by throwing it into a pot of lukewarm water still in the plastic bag she put it into when freezing. NEVER had food poisoning throughout my life. Not once lol
My husband is like this he leaves his lunches out and uses old meat that is possibly spoiled. I let him be because he doesn't like advice most of the time.
So the tray, the chemistry behind it is really simple. The metal tray has a lower specific heat than air or wood or your countertops, so it can transfer heat into the meat to thaw it more quickly than just meat left out on the counter. Additionally the grooves are designed to wick away any water that forms as it thaws because when water and ice are together the water will not rise above freezing until all the ice is melted.
An Idea when testing insulated stuff: - get boiling water, put it in the item to test and in a control pot. - same but with ICE Leave them for the same time and then mesure the diffrence :D
A lot of dudes explained that defrosting thing already and surely it was about heat exchange, but I'd like to explain the idea behind the "heat keeping bowl" since it's more complicated and nobody wants to do it but me. So basically you did nothing wrong by testing your "food", but theres some physics behind it, which have some laws When you put the mac&cheese into a cold bowl, they started to exchange their heat. Lets say it was 40° bowl and 140° "food". After the process, which took about 15 min, the temperature of "food" lowered to about 100° (and it heated up a bowl) and surely it lost another 10° after containing it for 4 hours. But you see, there's a thing called heat capacity And if you'll be so kind to test some liquid food like soup or just water, you will actually find out, that it did a pretty good job at keeping it warm, or, as one could say, hot. It is because liquids have an enormously high heat capacity, e.g. water has 4200 and steel 600 only if I remember correctly. So water has more heat capacity, therefore it contains more thermal energy, and as a result it will not drop it's temperature so low after equalising with the bowl. It will probably drop from 140° to 135° or so, and it will lose less temperature when being contained in the bowl. But to be honest, that lid absolutely sucks, so the whole product is indeed a garbage. It's just not as bad as you showed. I can throw some formulas and theoretical stuff if you are interested.
Though I do understand your argument, in Tylers defence it does say on the box it keeps food hot, not just water and soups. It even has a picture of what looks like spaghetti bolognese in the bowl on one of the sides.
@@Gohka He's saying that with non-liquid foods they do not hold heat as well, so you need to pre-warm the container to minimize the transfer of heat. Liquid foods like soup are able to contain a lot more heat so do not suffer from the heat exchange problem as much. Pour boiling water in, let it sit for 5 minutes, dump it out, dump the food in and you'll get much different results.
Stainless steel reacts with the smelly compounds in onion and garlic, thus removing the smell that soap can't. I use my chainmail cast iron scrubber after cutting onions and garlic to unstick my hands!
I know right you should at least know how to use the item you are reviewing correctly or else you’re just giving people bad reviews for no reason. He should take his influence more seriously.
Me too, and I can't believe I had such high expectations. I'm also concerned about the fact that this man apparently can't actually cook anything from scratch.
Same. I don't know why, but I was legitimately thinking he was gonna come back with some awesome looking homemade mac and cheese. I busted out laughing when the transition happened.
@@lordmysticlaw1991 Jokes aside, he literally ends the video by saying he's gonna throw some steak on the grill. And let's be real here. If you can cook steak do you really _need_ to know how to cook anything else?
I've been on this earth using butter for 25 years and this was the first time I've ever seen someone scrape a stick of butter with a butter knife and not just cut a square off the end
That's how I've always done it. Cutting a square off just makes it so that you have a cold piece of butter shredding the toast. Scraping the top makes it much more spreadable.
@@AshCosgrove that makes sense, but if you're using real butter you can just leave a stick out on the counter and it's just soft all the time so not an issue. Down to preference at that point really
@@VioletArtifact "leave a stick out on the counter and it's just soft all the time" That really depends on the climate and temp of the house. We leave two sticks of butter out all the time, seldom ever is it soft aside from hottest days of summer.
@@Digital-Dan I'm sorry, but butter texture? Are you eating sticks of butter? That is the only time I can think of where you would know what the texture of butter is. It melts in everything you put it in.
Hubby and I hate the taste of butter. We use it for 2 things only. When I make candy at Christmas and grilled cheese. Margarine never gives you a nice, toasted crunch. Here in lies the problem. My brother is a huge butter fan so I knew about leaving it out, what I didn't know was that it does go bad after a certain amount of time. We never know when we will want a grilled cheese so kinda wasteful to leave butter out in hopes we will eat a bunch. FYI, that knife works. I've seen it on several LEGITIMATE channels where they actually read the instructions. Tyler was being Tyler and instead of going slow and pressing down using pressure it really is like magic.
As others have stated, heating the bowl (with really hot water, say) prior to putting food in would prolong how long it stays hot by raising the overall temp of the bowl. The thawing tray maximizes the law that heat will always travel from hot to cold, by using a thermally conductive metal and allowing air flow under it, increasing efficiency at thawing food. Also, please note you’re allowed to leave butter out at room temp 😅
This especially the butter thing butter doesn't need to be cooled, especially if (like in the case of the butter mill) you keep it in an air-tight container
I was in culinary school for quite a while, but leaving food on the counter to defrost actually is very dangerous. It sits out for hours at room temp, and once that meat starts to reach room temp it actually starts to produce bacteria or if it contained viruses, they will start to multiply. Granted, you will be cooking the meat at a high temp which should kill off anything that was there, but if you even get food poisoning that’s a cery high chance why you had it. The safest way to defrost something to to make sure it’s in a sealed air tight bag and set that bag in a bowl or something to hold it, and then run cold water over it. This allows the meat to slowly defrost and not risk any danger. It’s definitely not the fastest or water bill smart, but it’s the safest. Plus you can just set the meat in the fridge the day beforehand, that works just as well
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Used to be a line cook. We would always take out a few frozen steaks, fish or chicken and set it on the small freezer to thaw before we opened. There was one spot that would thaw in about a third of the time. Didn't feel warmer in that spot. Not sure what was going on but it was a small area about the size of one steak. It was flat stainless steel and the motor and fan were in the back. It was my go to spot if I needed to thaw something relatively quickly.
As a former Pizza chef, the bar of soap made of steel works great. You just have to use it under running water!! Otherwise you're dipping your hands in the same onion and garlic oils, duh
So Tyler, I follow another UA-cam who reviewed that metal bar of soap and he said while he wouldn't use it, when he tested it, he claimed it worked! As for that butter dispenser, he reviewed that as well and it also worked and I believe it's been said while it's not ideal for single use as the butter would be too hard, but more for if you having a number of people for dinner! I had many big dinners as a kid and the butter was always but on the table for awhile before dinner was served so it could come to room temp
Metal soap is a placebo and also changing how people focus in washing their hands that make it seem like it works, but science shows they indeed do not work. The scientific theory behind it makes it seem like it should, but the usage time is the issue as it would take way longer than what it would actually be used in a single use.
Metal works as a chemical reaction to be fair. Not placebo lol. And yes never been a fan of using hard butter directly from the fridge unless cooking with it
You can rub your hands on anything steel in your kitchen to get the smell of onion/garlic/fish/etc off like the metal bar of "soap" does. Im glad you tested the thawing tray because ive always wanted to get one but wasnt sure it worked. Now im def ordering one. This was a great video. I love your reactions to things lol
@@thepissedoffpatriot9398 who taught you that?! Lol If you use hot water to thaw, it'll cook your defrosted meat before you even start the process of actually cooking it.
You can just use a baking tray or pan that you probably already have, it works the same way. Do not thaw your meat in hot water lmao it's a hazard for foodborne illness and not worth the time saving.
@@joelpantano3156 lmao what? I don't agree with the guy you're responding to but where the hell are you getting water so hot straight out the tap that it's cooking meat in it 😂
Stainless works great for removing the smell. Nobody rubs their hands like that while cooking 😅 I use it all the time. Cut the onions and whatever wash hands normally then use the stainless afterwards and smell is 100% gone
The best and only way to get onion smell off your hands is, rub your hands around a stainless steel sink, usually your kitchen sink. Rinse and smell you'll be surprised. Love your videos my friend
Stainless steel soap works 100%. I worked in a kitchen once and chefs just used the stainless steel taps to do the same thing. I recall they told me it has to be cold water and that is all I have ever used and can assure it removes all smells instantly including garlic and onion.
Your scientific smart guy explanations are funny,, I didn't know that spreading butter on toast and bread was so complicated that some people were inspired to come up with inventions
The thawing trays work, becuase it's metal, so the metal quickly gets to room temp, and then transfers that heat to the frozen meat, then it quickly gets up to room temp again and the process repeats itself. You can acheive the same, or similair results with any frying pan, metal gridle or metal baking sheet, I beleive wrapping it in foil will also have a similair effect. The safest way to defrost is in the fridge over night, or over two nights, which is how long somethings sometimes take atleast in my fridge, the next safest way a cold water bath or running cold water bath, running cold water bath is what a lot of resturants use. You need to have it in a water tight storage bag so a good ziplock or vacuum sealed bag. You then either fill a bowl or sink up with cold water, and change the water out every 30 minutes, or you can keep the tap running at a slow but steady stream, into the bowl you're thawing the meat in, which is more expensive on water bill, but the water in the bowl, or other container will effectivly replace it self over time, instead of having to do it manually every 30 minutes. The cold water method can thaw frozen meat in 1-3hrs, depending on the amount of the meat. Using a metal bowl with cold water thawing technique is quicker than any old bowl, and still safer than a thawing tray.
If you thaw food in too warm of an environment, bacteria grows much quicker. Hence why that thawing board has the "safest" advertisement. Also, in some warm environments, thawing it can cause meat quality to go down/texture to change.
It must be interesting to live in the home of an inventor of household products. :) Inviting friends over and having to explain how to do ordinary tasks must be fun.
I cook in the kitchen often with Onions and other similar things. My mother taught me to rub my hands on the bottom of our stainless steel sink to get rid of the odor. It works great! I really have to scrub my hands hard on the steel. But it works great.
I would like to say that, gadgets or no, you should always defrost/thaw out your frozen foods overnight in the fridge. The TL;DR of it is it's the safest way in terms of mirco-organism growth.
When I was a kid, if I didn't have any room temperature butter, I'd toast my bread first, then add a hard glob of butter to the middle and put it back in the toaster for like 10 seconds or less. When I'd pop it out, the butter would spread super easily. Was just a little hack that I'd figured out. Nowadays, when I'm mainly cooking at home, I just leave a stick of butter on the counter covered. It always spreads super easily. That, OR... simply microwave a couple tbsp of your hardened butter until it's melted and brush it onto your toast. Takes like 30 seconds and is honestly the best way to do it IMO.
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16:08 Yeah significant for growing bacteria too haha. Between 40-140 is bad, food started right at the bare minimum for the high end, cruised right into body temp for a few hours mmmmm Food Poisoning Bowl.
Watching tyler failing at these gadgets really make me mad he should do another video taking the tips from the comments and see how much better they work
Haha I agree! It’s like he loses common sense when doing these videos and it feels like he wants them to fail the tests. He doesn’t retest things to try and remove variables. Idk it gets frustrating to watch.
@@killerbug05 oh for sure, I wouldn't be here watching if I didn't find the entertainment in it all. He just makes you want to drop kick a toddler sometimes with how little his brain works occasionally. :P
defrosting tray is "a flat tray made of a metal (like aluminum) that's a good heat conductor, which means it heats up and cools down quickly. If you put a frozen slab of meat on it, the tray conducts the room temperature air onto the frozen food and the colder temps from the surface of the meat migrate into the tray"
He kind of read out that it "prevents tears in bread". But, Tyler's doing a damn good job of his persona being the reason products have "Do not eat" labels on poisonous substances.
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@21:21 - you nailed it - its acting as a heat sink just like in a computer. Being raised up allows it to dissipate faster. Essentially giving it more surface area to transfer heat to ambient air. Or well, absorb heat from the air.
The frozen food is the heat sink since that is where you are collecting (sinking) the heat. The tray is a heat spreader although in this case it's functioning in reverse and acting more as a heat funnel, like you mentioned.
@@altaran Many people prefer chilled butter. Others are like me who really only use it when making grilled cheese. (We are a margarine family) Real butter WILL and DOES go bad sitting out on the counter but you haven't noticed bc you use it enough that before it goes bad you have used it up.
Just gonna say, you gotta be real careful with eating pasta that has been sitting out for extended periods. Bacteria loves to mess you up when it comes to things like rice and pasta sitting at or around room temp after 4-6 hours. Love your stuff, don't want to see anything bad happen.
Tyler, hey buddy. Been subbed a while now. I have the stainless steel soap bar also and it does work, it takes a little time rubbing it all around your hands but I have a nose like a blood hound and I use it all the time if I cook with something I do not like the smell of. Onions is the main one. I rub the bar in my hands with water for a couple minutes. It isn't magic but it works if you use it long enough. It is 100% faster if you use real soap Vs that.
You went op with the garlic and onion. I can 100% confirm the steel soap actually works as I use it whenever I chop onions, it does get rid of the smell.
The issue with the butter is a lot of people keep their salted butter out in small butter dishes so it’s softened when they use it because it’s extremely solid when in the fridge, hence why people also buy margarine instead of the other butter
So watched videos about it. They don't work, there is a placebo effect that gives a lot of people the semblance of working, and no longer smell it... But yeah they haven't been shown to work last I've seen.
That butter dispenser would be insanely useful in bakeries. Definitely a tool for use with larger recipes or serving a table full of people. I've been cooking and serving food to people for 20 years, trust me on this Tyler.
Always heard my aunts and gramma say that onion and garlic smell would come out rubbing hands in a silver spoon, i guess in their time silver spoons were more available? Was kinda rooting for the "metal soap" to work honestly
I watched a review from a different UA-camr years ago. He said it worked pretty well. 🤷♂️ Probably helps to have running water and to wash longer than 5 sec
The stainless bar SHOULD work. Stainless has a very particular scent. Have you ever rubbed the shiny stainless railings in public restrooms? Or even just been close?
TylerTube Just a heads up, butter isn't ment to be in the fridge unless the temperature is over 80° degree's fahrenheit or 30° degree's celsius So if you leave it in a cool dry place other than the fridge your contraption should work.
The butter thing is designed for people that don't refrigerate the butter they use. You don't really need to put butter in the fridge that you have out for use. Which is the main reason why people suffer from torn bread in the first place. Butter is supposed to be soft when using it.
The butter knife you're supposed to use it like a regular knife and when you scoop the butter up and it goes through the holes the butter is softened so it spreads easily
The stainless steal soap bar definitely works. Soap does not get garlic scent out of your skin. Using the stainless steel bar definitely works and I swear by it.
I read that the reason that even softened butter is harder than what is expected is farmers are using palm oil in the feed. Palm oil makes the butter harder.
For the butter, one thing you could look at is a butter crock. You put the butter in the top part and fill the bottom part to the line with water, then flip the top upside down and lower it into the bottom part. The water seals off the butter so it doesn't go bad. You leave it sitting on the counter and it lets the butter warm up to room temperature so it's spreadable. Whenever you need butter, you just grab the handle of the top, lift it out of the bottom "bowl" part, and then you can get the butter out.
Claim of this product is that the slots provide drainage for any fluids, and the silicone on the end blocks the fluids from running off that way. Looks like a minor improvement over a baking sheet or the like.
8:19 - The product actually works quite well with proven science behind it... its designed to be used AFTER you wash your hands with soap so the onion/garlic smells that tend to linger even after a good washing are removed. To get it to work, following a soap & warm water hand wash that didn't fully remove the onion smell, rinse with fresh water while rubbing the stainless steel block _(surface contact to skin contact is key!)_ and that will pull the remaining smell away! Hope you didnt throw it out yet and can give it a proper try!!
HowlingCurve Tech & Gaming: You are right. The ambient air is above/below/side to side. Also, the plate acts as a heat sink / cold sink. Simplicity that somebody might have a patent on. And wood, such as a cutting board acts as an insulator.
After handling onions or garlic, try using cold water instead of hot water with stainless steel soap (a spoon will also work). Hot or warm water has a tendency to fix the odours on your skin.
The tray is metal, which is far more conductive than a wood cutting board. Therefore, more heat is conducted into the meat in the same amount of time. Also by being raised, the air is heating the bottom, speeding up the process. You can achieve the same thing with a normal sheet pan, no need to buy a specific device.
Salted butter doesn't need to be refrigerated and that butter dispenser would be good for baking. The ribbons would be easy to mix in flour for biscuits etc..
21:15 - The mat helps thaw the meat faster since the metal contact to the meat works like a heat sink helps equalize the steak to room temp much faster then just air contacting the meat.
8:37 sometimes this channel gives me heartburn. Washing order with a bucket of water you’re just rinsing and repeating with the same stinky water. Yup that will give you good results. Oh God the heartburn.
Put a wooden cutting board on a stainless steel counter. When you touch a stainless steel counter, it will feel cold. When you touch the cutting board it will feel room temperature. In fact, they are both the same temperature. The stainless steel counter feels cold because it's working like a heat sink - it's pulling heat out of your finger, and that's why your body tells you it's cold.
The last product is a cooling rack. But, more accurately, all cooling racks are ambient temperature racks. Hot food cools faster and cold foods warm faster.
How did I use the butter knife wrong?
The soap has to be dry
Try it with tub butter? Maybe you will get a different result
It says "use as you would a bar regular bar of soap" and shows someone holding it underwater on the package
i've never seen someone scrape butter off the top like that but it depends on the use case I guess. usually I cut off slivers off the sides
It was cold and normally a stick of butter is kept out that ur using for toast, bread, etc.
The thawing tray works by equalizing the temperature difference between the meat and the ambient air more effectively than just a cutting board due to the metal being more thermally conductive than wood or plastic, any thin metal will work just as well as the tray if not better if you use a copper sheet instead of whatever metal the tray uses. Maybe you could grab a few different sheets of metal all the same thickness (copper, stainless steel, cast iron, ect) and put them head to head with the thawing tray.
i also think he should do this
I was just gonna make this comment, you beat me to it!
Yes this would be great to see
It's an aluminum tray. Said so on the package.
Aluminum is a VERY good conductor of thermal energy. I wouldn't suggest copper, and steel/iron would be less effective.
If he could get his hands on a silver platter, it might be faster, but without spending hundreds or thousands, aluminum is probably the most effective.
It's also one of the cheapest options.
@@AdodgerWho copper would work just as well, if not better. It's more conductive but it's reactive to more things. That being said, copper is used a lot in cookware so it'd probably be okay. And yeah, silver would be the best but it would only be marginally better than copper or aluminum.
Tyler has convinced me that the people from infomercials that have trouble with simple tasks are real and Tyler is one of them people.
Do you have trouble slicing onions with your pathetic, tiny pairing knife? Get your Kitchen Katana (TM) today!
this cracked me up :))
Yep, 100% LMFAO!
He's not really. These peoples always lives in a colorless house with colorless clothes and skin before turning all colorful with their new gadget and suddenly becomes tasks ninjas with it.
Or... Maybe "people like Tyler" are a RESPONSE to the utter stupidity we were presented with in Americans are now cultured with? Lol... Funny tho...
But fr... What is it with American culture that just breeds stupidity and ignorance? Or Pretending? Like, NOBODY asked for that level of nonsense that we seen on infomercials and I couldn't help but imagine if infomercials were created for people of other races or cultures and how they would potentially look? LOL
The idea behind the defrosting tray is it keeps food in the danger zone range for as short as possible to help prevent bacteria growth, as opposed to just setting it out on the counter.
Also some people use the microwave and some people think the microwave radiation is unsafe.
that's utter nonsense... The proper way to thaw is a bowl of cold water or better yet the fridge. Don't thaw meat on the counter.
Use the Thawing Tray in the fridge
However watch cooking shows they tell you to leave meat out to get it to room temp before cooking atleast a half hour seems to me though that’s a danger zone
@@jamesstephenson8789 especially with solid pieces of meat like a steak, you'll be fine leaving it out for a short period of time since the bacteria can only get onto the surface in that time and you kill it instantly in the steering hot pan. Never leave ground or porous meats out on the counter, much easier for bacteria to get deep into it.
Tyler is such a comfort creator for me. I binge watch his videos at 3am almost every night 😂
Saaaammmee 😆
Same. I like to imagine he films these around that time at night also haha
I thought he was a content creator
Same
@@katiebutler8619 that's low-key weird bro 🤨
the butter mill isnt meant to be put in the fridge, you actually dont need to keep butter in the fridge as long as its covered, but then again if you are gonna keep it out a butter dish solves all these issues
Finally someone with some sense 👍🏾👍🏾
as with any thermos, you should really heat the interior with boiling water before putting the hot food in so that the food is not losing heat to the metal from the start, that might give you a better chance of making 6 hours. the defrost tray has a few things going on: the metal will pull the temp away, sort of like a heatsink would. and the ridges and feet allow for better airflow so the heat (or cold) can transfer to the air much more quickly. fun video as always :)
It never said to add boiling water, as a Channel that follows the instructions on the package. As with anything you can make extra effort to make something “better” but that’s not what the Channel is about.
Also, it's painted black as that absorbs(and transmits) more thermal radiation, aiding in adding heat to the steak. If it was shiny aluminum, it would be less effective.
@rakine no
it likely also has heat pipes in it that wick away heat like the cpu coolers in phones
It would have also worked better if he made actual Mac and cheese that would have remained at the same temperature, instead of six different Mac and cheese bowls that were in varying degrees of being cooled down.
You should see how sharp you can make the magic butter knife.
nah - the metal soap bar.
@@Chris_Picklepants why not both?
cut the metal soap with the sharpened magic butter knife
Running water is important for the Rub Away. We have one and it works amazingly well if you use it under warm running water. If it’s really stinky, I’ll throw some Dawn soap on the metal bar and then use it like normal. Works like a charm. No residual onion/garlic smell like soap or the bar alone would leave.
Good points!
You don't need soap with it you need a creator who knows what they are doing and kitchen gadgets aren't his Forte
@@legendkillla21 I only use soap when it’s SUPER bad. Like I’ve used it a few times and it still smells. Throw a little dawn on the Rub Away and it usually does the trick.
I bet you smell like a hippie
Thanks for the comment. I was curious about the Rub Away, (and naturally kinda assumed Tyler did something wrong, 😆). Might just have to pick one up!
Growing up in southern Louisiana people would always recommend washing your hands then rubbing a stainless utensil on your hands under the running water to get rid of fishy smells. We ate a lot of seafood being from southern Louisiana so this was always a "trick' everyone used.
I've done it before but don't know how effective it really is.
Being from south louisiana as well we always keep a stainless soap near the sink and i find it always works to get the boiled crawfish smell off my hands
I would say it works. If i cook something with a lot of garlic (or eat alot of garlic) i can smell it on my hands for days... soap/water does nothing. Rubbing my hands on stainless steel pots, etc is the only thing that makes that smell go away quickly.
You can also put a little bit of toothpaste on your hands and wash them it works really well. I used to fish a lot and hated having my hands smell like fish all the time tried toothpaste and it worked wonders
@@warlockfreak89 that's what I mostly used it for was crawfish boils. Being a Landry talking about crawfish you didn't even have to tell me you were from here. Lol
I'm cheap, I just use my faucet to get garlic and onion off. I rub my hands against the faucet lol
That Mac And Cheese bit was gold.
Defrost your meat in the fridge. Anything else lets your meat sit in the "danger zone" for far to long. This causes bacteria to grow exponentially and more likely to give you food poisoning. The tray is "safer" because it defrosts faster, and thus you are in the danger zone for less time however, you are still in that zone for enough time for bacteria to grow. So it is better to defrost in the fridge.
99% of the time that's not practical for many reasons, not to mention thawing in the fridge takes twice as long. You question the entire American population I bet more than 75% thaw on countertop.
@@donnalynn2 my mom thaws meat by throwing it into a pot of lukewarm water still in the plastic bag she put it into when freezing. NEVER had food poisoning throughout my life. Not once lol
There should be an Easter Egg at the end of Tyler sitting outside after dark around a campfire eating those Steaks.
Jason Nugent it's not even close to Easter yet.
"Is putting a steak on the counter like somehow incredibly dangerous?"
I don't really know how Tyler's still alive
@rakine bruv what
@@Kabeeb 😂😂
@@Kabeeb honestly it's kinda hard to be mad at the bots when they're this hilarious. We've come full circle to the spam emails from the AOL days.
My husband is like this he leaves his lunches out and uses old meat that is possibly spoiled. I let him be because he doesn't like advice most of the time.
@@liesalllies lol, but they have exploded literally every comment has spam.
So the tray, the chemistry behind it is really simple. The metal tray has a lower specific heat than air or wood or your countertops, so it can transfer heat into the meat to thaw it more quickly than just meat left out on the counter. Additionally the grooves are designed to wick away any water that forms as it thaws because when water and ice are together the water will not rise above freezing until all the ice is melted.
An Idea when testing insulated stuff:
- get boiling water, put it in the item to test and in a control pot.
- same but with ICE
Leave them for the same time and then mesure the diffrence :D
A lot of dudes explained that defrosting thing already and surely it was about heat exchange, but I'd like to explain the idea behind the "heat keeping bowl" since it's more complicated and nobody wants to do it but me.
So basically you did nothing wrong by testing your "food", but theres some physics behind it, which have some laws
When you put the mac&cheese into a cold bowl, they started to exchange their heat. Lets say it was 40° bowl and 140° "food". After the process, which took about 15 min, the temperature of "food" lowered to about 100° (and it heated up a bowl) and surely it lost another 10° after containing it for 4 hours.
But you see, there's a thing called heat capacity
And if you'll be so kind to test some liquid food like soup or just water, you will actually find out, that it did a pretty good job at keeping it warm, or, as one could say, hot.
It is because liquids have an enormously high heat capacity, e.g. water has 4200 and steel 600 only if I remember correctly.
So water has more heat capacity, therefore it contains more thermal energy, and as a result it will not drop it's temperature so low after equalising with the bowl. It will probably drop from 140° to 135° or so, and it will lose less temperature when being contained in the bowl.
But to be honest, that lid absolutely sucks, so the whole product is indeed a garbage. It's just not as bad as you showed.
I can throw some formulas and theoretical stuff if you are interested.
Though I do understand your argument, in Tylers defence it does say on the box it keeps food hot, not just water and soups. It even has a picture of what looks like spaghetti bolognese in the bowl on one of the sides.
@@Gohka He's saying that with non-liquid foods they do not hold heat as well, so you need to pre-warm the container to minimize the transfer of heat. Liquid foods like soup are able to contain a lot more heat so do not suffer from the heat exchange problem as much. Pour boiling water in, let it sit for 5 minutes, dump it out, dump the food in and you'll get much different results.
The metal soap bar is supposed to be used after real soap since soap sometimes won’t completely remove the Oder (stubborn odors)
Exactly
Yes it works really good
Stainless steel reacts with the smelly compounds in onion and garlic, thus removing the smell that soap can't. I use my chainmail cast iron scrubber after cutting onions and garlic to unstick my hands!
I know right you should at least know how to use the item you are reviewing correctly or else you’re just giving people bad reviews for no reason. He should take his influence more seriously.
@@jonbrown3227 he literally does it for fun, he is not a professional reviewer to teach people how to use something.
I was really expecting this man to make his special “home made” Mac and cheese but he came back with the microwaveable cups lmao 😂
Me too, and I can't believe I had such high expectations. I'm also concerned about the fact that this man apparently can't actually cook anything from scratch.
Same. I don't know why, but I was legitimately thinking he was gonna come back with some awesome looking homemade mac and cheese. I busted out laughing when the transition happened.
It's an old family recipe for how to get mac and cheese pronto.
@@lordmysticlaw1991 Jokes aside, he literally ends the video by saying he's gonna throw some steak on the grill.
And let's be real here. If you can cook steak do you really _need_ to know how to cook anything else?
@@randomnpc445 Yes. Though if he can cook a steak I'm sure he can throw some dry pasta in boiling water for a few minutes.
I've been on this earth using butter for 25 years and this was the first time I've ever seen someone scrape a stick of butter with a butter knife and not just cut a square off the end
Same 😂
That's how I've always done it. Cutting a square off just makes it so that you have a cold piece of butter shredding the toast. Scraping the top makes it much more spreadable.
I don't want to be mean so.....
@@AshCosgrove that makes sense, but if you're using real butter you can just leave a stick out on the counter and it's just soft all the time so not an issue. Down to preference at that point really
@@VioletArtifact "leave a stick out on the counter and it's just soft all the time" That really depends on the climate and temp of the house. We leave two sticks of butter out all the time, seldom ever is it soft aside from hottest days of summer.
Does this man not know you can leave butter out in a container? It doesn't have to be refrigerated the whole time?
Cold is more pleasing to the texture palate for this strange butter consumer. Takes all kinds.
I was waiting for someone to tell him. My parents never refrigerate the butter.
@@Digital-Dan I'm sorry, but butter texture? Are you eating sticks of butter? That is the only time I can think of where you would know what the texture of butter is. It melts in everything you put it in.
@@Digital-Dan yep cause people want cold butter on their popcorn, baked potatoes, and etc.
Hubby and I hate the taste of butter. We use it for 2 things only. When I make candy at Christmas and grilled cheese. Margarine never gives you a nice, toasted crunch. Here in lies the problem. My brother is a huge butter fan so I knew about leaving it out, what I didn't know was that it does go bad after a certain amount of time. We never know when we will want a grilled cheese so kinda wasteful to leave butter out in hopes we will eat a bunch. FYI, that knife works. I've seen it on several LEGITIMATE channels where they actually read the instructions. Tyler was being Tyler and instead of going slow and pressing down using pressure it really is like magic.
As others have stated, heating the bowl (with really hot water, say) prior to putting food in would prolong how long it stays hot by raising the overall temp of the bowl. The thawing tray maximizes the law that heat will always travel from hot to cold, by using a thermally conductive metal and allowing air flow under it, increasing efficiency at thawing food. Also, please note you’re allowed to leave butter out at room temp 😅
This
especially the butter thing
butter doesn't need to be cooled, especially if (like in the case of the butter mill) you keep it in an air-tight container
I was in culinary school for quite a while, but leaving food on the counter to defrost actually is very dangerous. It sits out for hours at room temp, and once that meat starts to reach room temp it actually starts to produce bacteria or if it contained viruses, they will start to multiply. Granted, you will be cooking the meat at a high temp which should kill off anything that was there, but if you even get food poisoning that’s a cery high chance why you had it. The safest way to defrost something to to make sure it’s in a sealed air tight bag and set that bag in a bowl or something to hold it, and then run cold water over it. This allows the meat to slowly defrost and not risk any danger. It’s definitely not the fastest or water bill smart, but it’s the safest. Plus you can just set the meat in the fridge the day beforehand, that works just as well
I have no idea why I find these random tests as interesting as I do, but here I am enjoying!
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Used to be a line cook. We would always take out a few frozen steaks, fish or chicken and set it on the small freezer to thaw before we opened. There was one spot that would thaw in about a third of the time. Didn't feel warmer in that spot. Not sure what was going on but it was a small area about the size of one steak. It was flat stainless steel and the motor and fan were in the back. It was my go to spot if I needed to thaw something relatively quickly.
As a former Pizza chef, the bar of soap made of steel works great. You just have to use it under running water!! Otherwise you're dipping your hands in the same onion and garlic oils, duh
That makes too much sense! Get outta here !!
I use my bar dry. I feel that works Best for me. They smell slightly metallic afterwards, but the thing does work.
I keep my butter out on the counter top. NEVER have trouble spreading it.
Use the steel bar to neutralize the smell of gas/petrol off your hands. I always used to rub my hands on stainless steel sinks and it works a treat.
I just commented that Rub-Away works great for me lol
So Tyler, I follow another UA-cam who reviewed that metal bar of soap and he said while he wouldn't use it, when he tested it, he claimed it worked! As for that butter dispenser, he reviewed that as well and it also worked and I believe it's been said while it's not ideal for single use as the butter would be too hard, but more for if you having a number of people for dinner!
I had many big dinners as a kid and the butter was always but on the table for awhile before dinner was served so it could come to room temp
Freakin’ Reviews?
Metal soap is a placebo and also changing how people focus in washing their hands that make it seem like it works, but science shows they indeed do not work. The scientific theory behind it makes it seem like it should, but the usage time is the issue as it would take way longer than what it would actually be used in a single use.
i swear we all watch tyler and james
Tyler doesn't want to use anything correctly, it's why everyone loves him. Just go with it 😅
Metal works as a chemical reaction to be fair. Not placebo lol. And yes never been a fan of using hard butter directly from the fridge unless cooking with it
You can rub your hands on anything steel in your kitchen to get the smell of onion/garlic/fish/etc off like the metal bar of "soap" does. Im glad you tested the thawing tray because ive always wanted to get one but wasnt sure it worked. Now im def ordering one. This was a great video. I love your reactions to things lol
Don't waste your money on that tray just use hot tap water to thaw your meat in 10 minutes
@@thepissedoffpatriot9398 who taught you that?! Lol
If you use hot water to thaw, it'll cook your defrosted meat before you even start the process of actually cooking it.
@@joelpantano3156 nobody its common sense
You can just use a baking tray or pan that you probably already have, it works the same way.
Do not thaw your meat in hot water lmao it's a hazard for foodborne illness and not worth the time saving.
@@joelpantano3156 lmao what? I don't agree with the guy you're responding to but where the hell are you getting water so hot straight out the tap that it's cooking meat in it 😂
We haven’t keep the butter in the fridge for years, and the stainless steel bar works great when you don’t go to extremes
Aaah
2:34 seconds in and Tyler is already the good chaotic person he is. Who cuts butter like that 😂
Finally someone that doesn’t take him seriously
Me? Always scrape the top!
@@caity8904 what!
Tyler: Uses a butter knife backwards.
My brain: (in Gordon Ramseys voice) USE THE EFFING BLADE!
Stainless works great for removing the smell. Nobody rubs their hands like that while cooking 😅
I use it all the time. Cut the onions and whatever wash hands normally then use the stainless afterwards and smell is 100% gone
That's what I commented as well lol, I think it was just an excessive amount of juices on his hands. Rub-Away is a great product
The metal soap works but your suppose to use running water.
The best and only way to get onion smell off your hands is, rub your hands around a stainless steel sink, usually your kitchen sink. Rinse and smell you'll be surprised. Love your videos my friend
Sometimes I want to learn quantum chromodynamics and category theory, and sometimes I want to watch a review of a butter knife.
Stainless steel soap works 100%. I worked in a kitchen once and chefs just used the stainless steel taps to do the same thing. I recall they told me it has to be cold water and that is all I have ever used and can assure it removes all smells instantly including garlic and onion.
Your scientific smart guy explanations are funny,, I didn't know that spreading butter on toast and bread was so complicated that some people were inspired to come up with inventions
The thawing trays work, becuase it's metal, so the metal quickly gets to room temp, and then transfers that heat to the frozen meat, then it quickly gets up to room temp again and the process repeats itself. You can acheive the same, or similair results with any frying pan, metal gridle or metal baking sheet, I beleive wrapping it in foil will also have a similair effect.
The safest way to defrost is in the fridge over night, or over two nights, which is how long somethings sometimes take atleast in my fridge, the next safest way a cold water bath or running cold water bath, running cold water bath is what a lot of resturants use. You need to have it in a water tight storage bag so a good ziplock or vacuum sealed bag. You then either fill a bowl or sink up with cold water, and change the water out every 30 minutes, or you can keep the tap running at a slow but steady stream, into the bowl you're thawing the meat in, which is more expensive on water bill, but the water in the bowl, or other container will effectivly replace it self over time, instead of having to do it manually every 30 minutes. The cold water method can thaw frozen meat in 1-3hrs, depending on the amount of the meat. Using a metal bowl with cold water thawing technique is quicker than any old bowl, and still safer than a thawing tray.
If you thaw food in too warm of an environment, bacteria grows much quicker. Hence why that thawing board has the "safest" advertisement. Also, in some warm environments, thawing it can cause meat quality to go down/texture to change.
Also has safe Bc some people don’t know that not washing the surrounding area where raw meat was is bad
It must be interesting to live in the home of an inventor of household products. :) Inviting friends over and having to explain how to do ordinary tasks must be fun.
Are we related? Your family recipe for macaroni and cheese looks eerily similar to mine.
I cook in the kitchen often with Onions and other similar things. My mother taught me to rub my hands on the bottom of our stainless steel sink to get rid of the odor. It works great! I really have to scrub my hands hard on the steel. But it works great.
I would like to say that, gadgets or no, you should always defrost/thaw out your frozen foods overnight in the fridge.
The TL;DR of it is it's the safest way in terms of mirco-organism growth.
The reason we love Tyler’s tests is because they are so real! There is nothing scientific about everyday life.
Metal transfers heat into the meat faster than a countertop.
Tyler has never left his butter out and it shows, butter trays my guy, change your toast life forever
Always makes me happy to see a new Amazon video!
When I was a kid, if I didn't have any room temperature butter, I'd toast my bread first, then add a hard glob of butter to the middle and put it back in the toaster for like 10 seconds or less. When I'd pop it out, the butter would spread super easily. Was just a little hack that I'd figured out. Nowadays, when I'm mainly cooking at home, I just leave a stick of butter on the counter covered. It always spreads super easily. That, OR... simply microwave a couple tbsp of your hardened butter until it's melted and brush it onto your toast. Takes like 30 seconds and is honestly the best way to do it IMO.
Amazon has some really unique items, some of them work well and some are just completely junk.
SPECIAL FOR YOU beautyzone.cam/Anna Anna is a beautiful girl.
He's the person I love, he's my light
day. The way the music flows and sounds
is extravagant and fun. Anna is
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a star. I could go on and on, understand this.
I love NBA Anna.#垃圾
Looks like the creators for these bots have either given up on putting any effort into their scams or they’ve gone r€t@rd£d. We’re winning bois!
@@_jay_6940 For real 🤣😅😆
16:08 Yeah significant for growing bacteria too haha. Between 40-140 is bad, food started right at the bare minimum for the high end, cruised right into body temp for a few hours mmmmm Food Poisoning Bowl.
Watching tyler failing at these gadgets really make me mad he should do another video taking the tips from the comments and see how much better they work
Literally all his videos. Yet we can't stop watching.
Exactly I was like wtf is he doing? Does he even read instructions or have any common sense at all? It really is like watching a caveman.
That would mean using common sense which would make him look dumber then he is
I don’t think his videos are meant to be taken that serious…
Haha I agree! It’s like he loses common sense when doing these videos and it feels like he wants them to fail the tests. He doesn’t retest things to try and remove variables. Idk it gets frustrating to watch.
It’s a normal thing to just leave butter out, we just have a stick of butter out it makes using butter way easier.
It baffles me how some people managed to make it this far in life with such little knowledge of everything. Entertaining nonetheless
sometimes you just have to facepalm at Tyler lol. He lacks some common sense sometimes.
@@ExarchGaming by sometimes you mean every minute of every day
@@jamesstephenson8789 I'm being nice. :P
@@ExarchGaming yeah, it's great content though.
@@killerbug05 oh for sure, I wouldn't be here watching if I didn't find the entertainment in it all. He just makes you want to drop kick a toddler sometimes with how little his brain works occasionally. :P
defrosting tray is "a flat tray made of a metal (like aluminum) that's a good heat conductor, which means it heats up and cools down quickly. If you put a frozen slab of meat on it, the tray conducts the room temperature air onto the frozen food and the colder temps from the surface of the meat migrate into the tray"
I believe that knife was supposed to be used on soft bread so it doesn’t tear as opposed to toast
He kind of read out that it "prevents tears in bread".
But, Tyler's doing a damn good job of his persona being the reason products have "Do not eat" labels on poisonous substances.
@@DarthSears hahaha lol
@@DarthSears although he would be the type why can’t we eat this let’s see what happens
set up and delivery for the "homemade mac and cheese"... chefs kiss lol
I love your channel, thanks for your frequent uploads!
Go to sleep
Frequent....he uploads once on Saturday and sometimes on Wednesday. That's not frequent. I subscribe to channels that upload 2/3/4x per day.
SPECIAL FOR YOU beautyzone.cam/Anna Anna is a beautiful girl.
He's the person I love, he's my light
day. The way the music flows and sounds
is extravagant and fun. Anna is
icon, legend, beautiful girl, princess, inspiration,
a star. I could go on and on, understand this.
I love NBA Anna.#垃圾
@@ThePrufessa At least he makes great content! An his uploads are frequent enough for me at least.
@@noodlesgamer9920 frequent for you? What are you a snail? Sloth? Tortoise?
@21:21 - you nailed it - its acting as a heat sink just like in a computer. Being raised up allows it to dissipate faster. Essentially giving it more surface area to transfer heat to ambient air. Or well, absorb heat from the air.
The frozen food is the heat sink since that is where you are collecting (sinking) the heat. The tray is a heat spreader although in this case it's functioning in reverse and acting more as a heat funnel, like you mentioned.
Wait what? I keep a stick of butter sitting next to the stove and I store the ones I don't use in the fridge so they last longer
Yeah, I dont think people realize butter stays good for a while at room temp.
@@altaran Yeah, something I learned a couple years ago. I'm still hesitant to leave it out tho.
@@altaran Many people prefer chilled butter. Others are like me who really only use it when making grilled cheese. (We are a margarine family) Real butter WILL and DOES go bad sitting out on the counter but you haven't noticed bc you use it enough that before it goes bad you have used it up.
I love your videos man very pure And honest stuff looks like good fun guneis stuff.
Just gonna say, you gotta be real careful with eating pasta that has been sitting out for extended periods. Bacteria loves to mess you up when it comes to things like rice and pasta sitting at or around room temp after 4-6 hours. Love your stuff, don't want to see anything bad happen.
You.... have no idea how often I eat old rice hahah. I haven't gotten sick yet, but I'm probably pushing my luck
@@alexxander966 you are Japanese, rice makes you a super hero.
I leave leftover rice and pasta out overnight all the time and it's never done anything to me.
@@lordmysticlaw1991 m.ua-cam.com/video/5ujTYLV2Qo4/v-deo.html
I have the bar of steel and use it after fishing trips. I don’t use water with it cause I think it works better!
It’s gets all the smell off
I have a metal bar of soap because I filet my own fish, the metal bar works just fine, I do use it and regular soap together though.
Thank you for not being one of those people who says "unthaw". It drives me nuts. You don't take stuff out of the freezer to "unthaw".
0:30 "straight from the fridge" he was right all along guys
the thawing tray looks like its made of heat pipes like you would see in a computer
I love Tyler's version of sceince so much!!!
Tyler, hey buddy. Been subbed a while now. I have the stainless steel soap bar also and it does work, it takes a little time rubbing it all around your hands but I have a nose like a blood hound and I use it all the time if I cook with something I do not like the smell of. Onions is the main one. I rub the bar in my hands with water for a couple minutes. It isn't magic but it works if you use it long enough. It is 100% faster if you use real soap Vs that.
Yeah, the chemical reaction with the sulfur on your hands is going to take a while.
I rub my hands on my faucet to remove the smell
@@Bythaway564 stainless steel is just that lol. Way to think outside of the box.
I own one too, it works amazing. Doesn't like 100% get rid smells, but it lessens them by like 90%
You went op with the garlic and onion. I can 100% confirm the steel soap actually works as I use it whenever I chop onions, it does get rid of the smell.
I like your videos and all but sometimes I feel like you're the guy in infomercials that make normal tasks extremely hard.
The issue with the butter is a lot of people keep their salted butter out in small butter dishes so it’s softened when they use it because it’s extremely solid when in the fridge, hence why people also buy margarine instead of the other butter
The metal soap bar actually works.
I would imagine you would use it after you’ve washed your hands with soap to get the oils off your skin.
@@Kosta0763 yeah I don't think it's supposed to be used in conjunction with water.
“This guy” is our king. Leave him alone.
@@dlamrock160 he never reads directions baha
So watched videos about it. They don't work, there is a placebo effect that gives a lot of people the semblance of working, and no longer smell it... But yeah they haven't been shown to work last I've seen.
Rub-away is dope!!! Love it!!!
watching everything used wrong 😭
That butter dispenser would be insanely useful in bakeries. Definitely a tool for use with larger recipes or serving a table full of people. I've been cooking and serving food to people for 20 years, trust me on this Tyler.
Always heard my aunts and gramma say that onion and garlic smell would come out rubbing hands in a silver spoon, i guess in their time silver spoons were more available? Was kinda rooting for the "metal soap" to work honestly
I watched a review from a different UA-camr years ago. He said it worked pretty well. 🤷♂️
Probably helps to have running water and to wash longer than 5 sec
@@zml4446 but it works no better it's scientifically proven it doesn't work.
@@zacharythebeau163 Evidence?
Pro tip for onion or garlic smell on hands…. Wash with soap in COLD water! Works every time!😊
The stainless bar SHOULD work. Stainless has a very particular scent. Have you ever rubbed the shiny stainless railings in public restrooms? Or even just been close?
TylerTube Just a heads up, butter isn't ment to be in the fridge unless the temperature is over 80° degree's fahrenheit or 30° degree's celsius
So if you leave it in a cool dry place other than the fridge your contraption should work.
The butter thing is designed for people that don't refrigerate the butter they use. You don't really need to put butter in the fridge that you have out for use. Which is the main reason why people suffer from torn bread in the first place. Butter is supposed to be soft when using it.
We need a Tyler Tube and Metal Complex collab.
The butter knife you're supposed to use it like a regular knife and when you scoop the butter up and it goes through the holes the butter is softened so it spreads easily
The stainless steal soap bar definitely works. Soap does not get garlic scent out of your skin. Using the stainless steel bar definitely works and I swear by it.
I read that the reason that even softened butter is harder than what is expected is farmers are using palm oil in the feed. Palm oil makes the butter harder.
For the butter, one thing you could look at is a butter crock. You put the butter in the top part and fill the bottom part to the line with water, then flip the top upside down and lower it into the bottom part. The water seals off the butter so it doesn't go bad. You leave it sitting on the counter and it lets the butter warm up to room temperature so it's spreadable. Whenever you need butter, you just grab the handle of the top, lift it out of the bottom "bowl" part, and then you can get the butter out.
The thawing tray legit impressed me.
Claim of this product is that the slots provide drainage for any fluids, and the silicone on the end blocks the fluids from running off that way. Looks like a minor improvement over a baking sheet or the like.
I love Tyler’s videos sm he’s one of my comfort you tubers lol
8:19 - The product actually works quite well with proven science behind it... its designed to be used AFTER you wash your hands with soap so the onion/garlic smells that tend to linger even after a good washing are removed. To get it to work, following a soap & warm water hand wash that didn't fully remove the onion smell, rinse with fresh water while rubbing the stainless steel block _(surface contact to skin contact is key!)_ and that will pull the remaining smell away! Hope you didnt throw it out yet and can give it a proper try!!
HowlingCurve Tech & Gaming: You are right. The ambient air is above/below/side to side. Also, the plate acts as a heat sink / cold sink. Simplicity that somebody might have a patent on. And wood, such as a cutting board acts as an insulator.
After handling onions or garlic, try using cold water instead of hot water with stainless steel soap (a spoon will also work). Hot or warm water has a tendency to fix the odours on your skin.
The tray is metal, which is far more conductive than a wood cutting board. Therefore, more heat is conducted into the meat in the same amount of time. Also by being raised, the air is heating the bottom, speeding up the process.
You can achieve the same thing with a normal sheet pan, no need to buy a specific device.
I half expected the toaster to start talking like the one from the one from the british comedy 'Red Dwarf' 😆
Salted butter doesn't need to be refrigerated and that butter dispenser would be good for baking. The ribbons would be easy to mix in flour for biscuits etc..
Superior Defrosting Method: Put food in ziploc bag, seal, submerge in cold water.
Good idea to double bag just in case of leaks.
21:15 - The mat helps thaw the meat faster since the metal contact to the meat works like a heat sink helps equalize the steak to room temp much faster then just air contacting the meat.
8:37 sometimes this channel gives me heartburn. Washing order with a bucket of water you’re just rinsing and repeating with the same stinky water. Yup that will give you good results. Oh God the heartburn.
Put a wooden cutting board on a stainless steel counter. When you touch a stainless steel counter, it will feel cold. When you touch the cutting board it will feel room temperature.
In fact, they are both the same temperature. The stainless steel counter feels cold because it's working like a heat sink - it's pulling heat out of your finger, and that's why your body tells you it's cold.
The stainless steel reacts with chemicals and DOES neutralize smells, but you must use soap too for best effect. It is most effective on fish smells.
The last product is a cooling rack. But, more accurately, all cooling racks are ambient temperature racks. Hot food cools faster and cold foods warm faster.