Tue, Jul-08-03, 06:52
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Senior Member
Posts: 698
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Plan: atkins
Stats: 179.6/179.6/144
BF:
Progress: 0%
Location: Nova Scotia
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Tricks to freezing meats. Well this is something I do alot of. For a roast of beef, I save the drippings, or use stock, I slice or cube the beef, then put the meat in a freezer bag and pour in the liquid. I get the air out of the bag with a straw and lay it flat in the freezer. Defrost and drain off the liquid and you can fry this meat in butter, with a little green onion and then add some sour cream or you can stir fry it with broccoli and of course butter.
For Hamburger, a chunk is a hard thing to deal with, I have barbeque patty's and frozen them then let them thaw and put helmans and cheeze whiz with 1tsp of ketchup melted over the top after I microwave them. You can also make a sloppy joe sauce or use canned tomatos and freeze the hamburger in that.
Freezer burn is mainly caused by the water in the meat evaperating and then freezing on the meats edges, if you can keep the air away than, it doesn't happen. So I try to cover my meats in a sauce, I can always drain it off when I need to use them. Also it's a good idea to put them away from the door of the freezer because the heat from opening the door can cause them to thaw a bit, then refreeze, this is the other way you end up with freezer burn.
Hope this is helpful and not too long winded.
Jo-Ann
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