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Thread: GearHead Kitchen Forum
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06-21-2009, 10:08 AM #601
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06-21-2009, 10:12 AM #602
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06-21-2009, 10:16 AM #603
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06-21-2009, 10:21 AM #604
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06-21-2009, 10:25 AM #605
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06-21-2009, 10:28 AM #606
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06-21-2009, 10:53 AM #607
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06-21-2009, 11:16 AM #608
Fresh meat does seem better but with the right marinade frozen works http://s245.photobucket.com/albums/g...view=slideshow
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06-21-2009, 11:47 AM #609
It would make sense that the freezing process takes away from the meat. How much, I'm not sure. There have been sudies.
I always prefer to cook any meat before freezing. But, it's not always an option. And, freezing in an air tight manner helps.
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06-21-2009, 11:48 AM #610
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06-21-2009, 12:08 PM #611
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06-21-2009, 12:25 PM #612
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during the freezing process the cellular walls of the meat get damaged. that has an influence on how the meat holds the juices and on the general texture. a marinade will cover a lot of that, because it has a moisturizing effect.
airtight packing and fast freezing can also minimize the damage.
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06-21-2009, 12:57 PM #613
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06-21-2009, 01:03 PM #614
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06-21-2009, 01:41 PM #615
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06-21-2009, 01:45 PM #616
I wouldn't say a lot but some. We'll look at the sale ads for that week and I'll usually just grill according to what's on sale but if it's a good sale she'll buy up extra and we'll freeze it. Pretty much all of my venison gets frozen because there's so much of it. With all the supermarkets around and they all have different meat sales week to week we can usually shop by using those and not have to freeze a bunch of stuff.
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06-21-2009, 01:46 PM #617
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06-21-2009, 01:47 PM #618
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06-21-2009, 01:51 PM #619
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06-21-2009, 06:48 PM #620
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