Thawing

Thawing

Thawing Questions

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by 213 · about 8 hours ago

Does the slow-thaw-in-the-fridge-overnight method for meat preserve delicate vitamins?

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by 3280 · about 8 hours ago

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)

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Dave_S_ 0 · June 14, 2012 at 4:43 PM

The patties are tossed onto the grill in a frozen state. At least they were when I worked there. OMG, it's been, like, over 35 years... I quit when I heard they were gonna start doing breakfast. I'd say it's a wash between the fries/ice cream.... (more)

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by 3280 · about 8 hours ago

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)

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Christopher_Gagnon 0 · July 04, 2012 at 1:41 AM

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)

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by 78422 · about 9 hours ago

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)

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StalkingMySupper 0 · April 04, 2011 at 11:44 PM

Keeping it frozen while raw would be better for quality than freezing it cooked. While raw, the meat fibers hold more moisture and are less susceptible to ice crystal damage. Since cooking the meat would remove that moisture, freezing after... (more)

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by 213 · October 30, 2014 at 4:32 AM

I don't want to thaw them only to find that they have somehow become impossible to eat.

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thhq 0 · December 11, 2012 at 4:29 AM

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.

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by 456 · October 29, 2014 at 3:47 AM

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)

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Jay_15 0 · October 25, 2012 at 8:18 PM

I've eaten meat that has sat out for much longer than you are talking about.....YMMV

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