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Unread 11-22-2011, 10:49 PM   #5
Steve W
Knows what a fatty is.
Join Date: 09-14-11
Location: Salt Lake City, UT
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I never like waiting to use meat after it's been thawed, especially if it was originally frozen in your home freezer instead of a commercial flash freeze unit.

Reason being, the ice crystals that form while freezing rupture cell walls, so you have a lot of meat juice and torn cells in the entire piece of meat. It's a lot easier for bacteria to start growing when that happens.

Commercially frozen foods are flash frozen, which means that it's done fast enough that the ice crystals are much smaller and don't cause as much damage to your meat, but I'd still thaw close to the cook day.
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