| T O P I C R E V I E W |
| Wauka Mountain Mama |
Posted - Jul 10 2012 : 3:15:31 PM
Hi, ya'll.
I was woundering what method everybody uses for frezzing & thawing meat? I know its sooo simple Iam being silly for asking BUT, Iam used to using freezer bags & then either putting the meat down to thaw or thawing it out in the microwave, but I've had enough moments where the meat went bad by dinner time or at the least LOOKED icky enough that I had no desire to cook it.
Iam also looking into stocking up on organic meats on sale, not using plastic frezzer bags & kicking the microwave out of my kitchen. So, Iam losing some options & spending alittle extra money. So, I truly can use the advice to avoid wasting food, time & money.
Thanks & blessings, Fran. :)
Live simply. So that others may simply live.
http://waukamountainmama.blogspot.com/ |
| 2 L A T E S T R E P L I E S (Newest First) |
| FebruaryViolet |
Posted - Jul 12 2012 : 09:07:46 AM
I don't have a microwave, but I usually just lay it out to thaw in the fridge, or if I'm not that organized, then I put water in the sink and do it that way. Doesn't take very long.
"Hey, I've got nothing to do today but smile..."
The Only Living Boy in New York, Paul Simon |
| oldbittyhen |
Posted - Jul 10 2012 : 4:27:30 PM
1st you need a vacum sealer, always reseal all meats before freezing (you can use freezer bags as long as you get the majority of air out), 2nd, never ever use a microwave to thaw meat, it is actualy partialy cooking it and changeing the structure of the meat, instead, thaw in frig, (which can take over night) or float the package in cold water (changeing water as needed to keep cold)...I hope this helps...
"Knowlege is knowing that a tomato is a fruit, Wisdom is not putting it in a fruit salad" |
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