How did I use the butter knife wrong?

Tyler has convinced me that the people from infomercials that have trouble with simple tasks are real and Tyler is one of them people.

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.

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.

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

Tyler is such a comfort creator for me. I binge watch his videos at 3am almost every night 😂

"Is putting a steak on the counter like somehow incredibly dangerous?" I don't really know how Tyler's still alive

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

I was really expecting this man to make his special “home made” Mac and cheese but he came back with the microwaveable cups lmao 😂

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 :)

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.

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

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.

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.

You should see how sharp you can make the magic butter knife.

That Mac And Cheese bit was gold.

There should be an Easter Egg at the end of Tyler sitting outside after dark around a campfire eating those Steaks.

Does this man not know you can leave butter out in a container? It doesn't have to be refrigerated the whole time?

The metal soap bar is supposed to be used after real soap since soap sometimes won’t completely remove the Oder (stubborn odors)

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.

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

2:34 seconds in and Tyler is already the good chaotic person he is. Who cuts butter like that 😂

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 have no idea why I find these random tests as interesting as I do, but here I am enjoying!

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 😅

Sometimes I want to learn quantum chromodynamics and category theory, and sometimes I want to watch a review of a butter knife.

It baffles me how some people managed to make it this far in life with such little knowledge of everything. Entertaining nonetheless

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.

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

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

I believe that knife was supposed to be used on soft bread so it doesn’t tear as opposed to toast

0:30 "straight from the fridge" he was right all along guys

The metal soap works but your suppose to use running water.

So Tyler, I follow another KZfaq 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

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

The reason we love Tyler’s tests is because they are so real! There is nothing scientific about everyday life.

I keep my butter out on the counter top. NEVER have trouble spreading it.

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.

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

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.

14:30 "home made mack 'n chees" lmao wow that is funny

Are we related? Your family recipe for macaroni and cheese looks eerily similar to mine.

The metal soap bar actually works.

I half expected the toaster to start talking like the one from the one from the british comedy 'Red Dwarf' 😆

that heat bowl is very easily defeated by a $20 crock pot

I like your videos and all but sometimes I feel like you're the guy in infomercials that make normal tasks extremely hard.

Metal transfers heat into the meat faster than a countertop.

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".

14:23 "...Homemade Macaroni and Cheese" 14:29 *Comes back with 7 microwaved cups of Mac and Cheese on a cutting board* 🤣🤣🤣🤣

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

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.

Tyler has never left his butter out and it shows, butter trays my guy, change your toast life forever

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.

Always makes me happy to see a new Amazon video!

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.

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.

Amazon has some really unique items, some of them work well and some are just completely junk.

the thawing tray looks like its made of heat pipes like you would see in a computer

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.

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

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.

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.

The butter dispenser seems like might be more useful during Thanksgiving and Christmas

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

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.

I love your channel, thanks for your frequent uploads!

Try using the knife like it's supposed to be used....lol. You slice the butter, then spread. Hahaha!

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

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 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.

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.

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"

Couple things. That butter thing would be good if you’re planning on cooking pancakes or something on a skillet and you need butter to grease the pan. Also, it’d be so much easier just to use a crock pot to keep food hot for 6 hours

set up and delivery for the "homemade mac and cheese"... chefs kiss lol

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.

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.

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.

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.

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.

When he took out the easy Mac as his homemade family recipe I nearly died

"Dissipates all the frozenness away from it or...whatever" 😂 I love this f*cking channel.

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?

We need a Tyler Tube and Metal Complex collab.

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

Metal is a heat sync, so while we normally use them to effectively transfer heat Away from Something, it also transfers heat into things as well. I’ve used a cast iron pan to do that before with great results.

"I don't need a knife this big, I'll just use my small one" *pulls out katana*😂😂

To be honest, I didn't expect the toaster to make a comeback. I also will be honest and say my face lit up with joy when I seen that toaster.

Yeah… most people don’t realize that butter was never meant to be stored in the fridge. It was meant to be stored covered on the counter or in the cabinet.

I like that Tyler just whips out a katana out of nowhere to cut a damn onion, this guy is soo random sometimes but Iike it

I worked as a chef, we had Stainless Steel Soap in our kitchen. If you wash your hands like a 5yo, it wouldn't work. But if you do it properly, it works like a charm 😉

Tyler is the type of person to take milk out of the fridge, and pour a hot chocolate packet into it then complain it’s not hot 😂

I've used the butter mill for corn on the cob. It makes buttering the corn a lot easier and less messy.

@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.

I use deforming try every time I thaw frozen foods. They tray is made of aluminum or copper which conducts heat very well and pulls the cold from the food, and transfer to room air. It’s kinda like a radiator in a car. And it’s the safest because bacteria will start to grow as soon as meat is thawed even just the surface. So less time thawing = less batteries growth. But you need to have “lifted” from surface so the spacers or feet under are very important for complete air flow around.

Superior Defrosting Method: Put food in ziploc bag, seal, submerge in cold water. Good idea to double bag just in case of leaks.

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.

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

You should get one of those big shredders that can grind up anything for the crap that doesn't actually work.

As a proper control for the thawing tray, you should use a slightly elevated cooking rack with tight enough grill so the meat doesn't come through but wide enough to have most of the meat surface exposed to ambient air. Edit: This way you can ask "does this material do better than ambient air?"

My dad had a similar bar in the past and we would use it to get the smell of fish off of our hands after a successful outing, it really works