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Thawing Questions

Thawing

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by 227 · December 11, 2012 at 4:29 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 227 · December 05, 2012 at 6:58 AM

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

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by 456 · November 22, 2012 at 8:22 PM

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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Alice_4 0 · October 25, 2012 at 7:40 PM

No, probably won't get food-poisoning. Cook up the defrosted meat and re-freeze or (even) dry it in the oven. The still-frozen stuff oughtn't have a problem but, before defrosting some for a meal, wash the "meat-cube", cook as soon after... (more)

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by 3277 · June 15, 2012 at 2:14 PM

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 3277 · July 04, 2012 at 1:41 AM

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 77348 · April 05, 2011 at 12:10 PM

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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tartare 0 · April 05, 2011 at 12:37 AM

it would be ok to thaw very briefly (you don't have to completely thaw to do this), re-portion into smaller portions and then refreeze still raw. do not thaw, cook and then refreeze.