Does the slow-thaw-in-the-fridge-overnight method for meat preserve delicate vitamins?
I'm sooo excited: I scored some 1 pound packs of frozen, grass fed ground beef at Trader Joes. Question: What's the fastest / best way to thaw it? Whenever I've tried it in the microwave it seems to always start cooking the outer most area... (more)
I know this answer is very late to the discussion, but I heard this very topic addressed on NPR recently, and it seems that immersing the meat, sealed in plastic, in HOT water is the safest. Why? Because it thaws in a fraction of the time it takes... (more)
Hi all. I have a question: Is it advisable-and why or why not- to purchase frozen meat then : (1) thaw it; (2) cook it; (3) freeze it(in portions for later use); (4) thaw and eat it(with/without heating again). I have an option to acquire bulk... (more)
I have a standard kitchen refrigerator and I had 20 lbs of Grassland ground beef. The stack of meat must have toppled and opened the freezer door ajar last night. This morning, I found half of the meat thawed but still very cold (but no longer... (more)
I didn't have time to pack a lunch today, so I'll be getting some plain hamburgers (no bun) at McDonalds. Just curious: Are they thawed before cooking? If so, any guess what that process might be? (like how long a thaw)? Also, I'm thinking of... (more)
I don't want to thaw them only to find that they have somehow become impossible to eat.
I freeze smoked salmon all the time. This dries it out some but it is not inedible. Sometimes I'll transfer the chunks to a jar of vinegar, which remoisturizes it and seems to extract any fishy flavor.