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Thread: Meat improved by freezing

  1. #1
    sam coleridge Guest

    Default Meat improved by freezing

    I've been told that beef steaks are improved by freezing and then defrosting
    them before cooking.

    If that's true, would there really be any benefit in getting a fresh turkey
    from Tesco's this christmas; or might I just as well go for the cheaper
    frozen one?



  2. #2
    Omelet Guest

    Default Re: Meat improved by freezing

    In article <hg54jq$2d3$[email protected]>,
    "sam coleridge" <[email protected]> wrote:

    > I've been told that beef steaks are improved by freezing and then defrosting
    > them before cooking.
    >
    > If that's true, would there really be any benefit in getting a fresh turkey
    > from Tesco's this christmas; or might I just as well go for the cheaper
    > frozen one?


    In my personal experience, the most juicy and perfect turkey I've ever
    eaten (same goes for duck and chicken) have been birds I've killed
    myself just prior to cooking. They never even got chilled, much less
    frozen. The bodies were still warm.

    I'd not say that freezing ruins meat, but I'd sure as heck not say that
    it was IMPROVED!
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    [email protected]
    Subscribe: [email protected]

  3. #3
    Sqwertz Guest

    Default Re: Meat improved by freezing

    sam coleridge wrote:
    > I've been told that beef steaks are improved by freezing and then defrosting
    > them before cooking.
    >
    > If that's true,


    It's not.


    > would there really be any benefit in getting a fresh turkey
    > from Tesco's this christmas; or might I just as well go for the cheaper
    > frozen one?


    You mean buy a fresh turkey so you could freeze it? I think you're confused.

    That frozen turkey was fresh at one time, too. The pre-frozen turkey has
    the benefit that it was frozen much quicker than would happen in your home
    freezer. If you freeze meat, the quicker the better.

    -sw

  4. #4
    EJ Willson Guest

    Default Re: Meat improved by freezing

    sam coleridge wrote:
    > I've been told that beef steaks are improved by freezing and then defrosting
    > them before cooking.
    >
    > If that's true, would there really be any benefit in getting a fresh turkey
    > from Tesco's this christmas; or might I just as well go for the cheaper
    > frozen one?
    >
    >

    When you freeze meat, ice crystals are formed in the meat. These expand
    and tend to break up the meat. This tenderizes the meat somewhat.
    Another thing that happens is that some of the juices leave the meat,
    making it dryer. Frozen meats will be more tender and dryer than the
    same piece unfrozen. You can return some of the moisture by soaking the
    meat in a salt/sugar brine for a while before cooking. If the salt/sugar
    mix is correct it will not impart a noticeable flavor to the meat. With
    turkeys the brining can take up to a day, whereas with steaks an hour or
    two is necessary.

    HTH,
    EJ in NJ

  5. #5
    Melba's Jammin' Guest

    Default Re: Meat improved by freezing

    In article <hg54jq$2d3$[email protected]>,
    "sam coleridge" <[email protected]> wrote:

    > I've been told that beef steaks are improved by freezing and then defrosting
    > them before cooking.


    Somebody's funnin' you, Sam.

    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller 12-10-2009
    http://www.webstaurantstore.com/blog - a fun read

  6. #6
    James Silverton Guest

    Default Re: Meat improved by freezing

    EJ wrote on Mon, 14 Dec 2009 10:47:05 -0500:

    > sam coleridge wrote:
    >> I've been told that beef steaks are improved by freezing and then
    >> defrosting them before cooking.
    >>
    >> If that's true, would there really be any benefit in getting a fresh
    >> turkey from Tesco's this christmas; or might I just
    >> as well go for the cheaper frozen one?

    > When you freeze meat, ice crystals are formed in the meat.
    > These expand and tend to break up the meat. This tenderizes
    > the meat somewhat. Another thing that happens is that some of the
    > juices leave the meat, making it dryer. Frozen meats will be more
    > tender and dryer than the same piece unfrozen. You can
    > return some of the moisture by soaking the meat in a
    > salt/sugar brine for a while before cooking. If the salt/sugar
    > mix is correct it will not impart a noticeable flavor to the
    > meat. With turkeys the brining can take up to a day, whereas
    > with steaks an hour or two is necessary.


    I have been freezing venison in vacuum bags and, as far as I can tell,
    no juice can be lost. I did mention making Carbonade Flamande and, for
    this, I successfully used defrosted venison.
    --

    James Silverton
    Potomac, Maryland

    Email, with obvious alterations: not.jim.silverton.at.verizon.not


  7. #7
    aem Guest

    Default Re: Meat improved by freezing

    On Dec 14, 2:38 am, "sam coleridge" <invalidto...@mail.invalid> wrote:
    > I've been told that beef steaks are improved by freezing and then defrosting
    > them before cooking.
    >

    You've been told wrong, if in fact you're not just making this up to
    get a rise. -aem



  8. #8
    Dave Smith Guest

    Default Re: Meat improved by freezing

    sam coleridge wrote:
    > I've been told that beef steaks are improved by freezing and then defrosting
    > them before cooking.
    >
    > If that's true, would there really be any benefit in getting a fresh turkey
    > from Tesco's this christmas; or might I just as well go for the cheaper
    > frozen one?
    >


    Even better, get a live turkey and keep it in your freezer.

  9. #9
    john royce Guest

    Default Re: Meat improved by freezing


    "Dave Smith" <[email protected]> wrote in message
    news:4b268c4a$0$2053$[email protected] ...
    > sam coleridge wrote:
    >> I've been told that beef steaks are improved by freezing and then
    >> defrosting them before cooking.
    >>
    >> If that's true, would there really be any benefit in getting a fresh
    >> turkey from Tesco's this christmas; or might I just as well go for the
    >> cheaper frozen one?


    -----------------------------------------------------------------------------------------

    On obtaining clarification the reason given to me is as EJ Willson has just
    stated.

    With such meat as beef which can be tough, the fibers are broken down by the
    freezing and defrosting process. Hence making the meat a lot more tender.

    It looks like there are a lot of people in this newgroup with a lot to say,
    who as it turns out know next to nothing. I'm sorry to say.



  10. #10
    aem Guest

    Default Re: Meat improved by freezing

    On Dec 14, 11:24 am, "john royce" <blues...@mail.invalid> wrote:
    >
    > With such meat as beef which can be tough, the fibers are broken down by the
    > freezing and defrosting process. Hence making the meat a lot more tender.
    >

    You seem to think that's a good thing. True tenderness comes from
    well-marbled beef, properly cooked. Texture is one of the pleasures
    of a good steak and that's what is lost by freezing. Mush is "a lot
    more tender" than steak, but it ain't steak. -aem


  11. #11
    pavane Guest

    Default Re: Meat improved by freezing


    "aem" <[email protected]> wrote in message
    news:[email protected]...
    | On Dec 14, 11:24 am, "john royce" <blues...@mail.invalid> wrote:
    | >
    | > With such meat as beef which can be tough, the fibers are broken down by the
    | > freezing and defrosting process. Hence making the meat a lot more tender.
    | >
    | You seem to think that's a good thing. True tenderness comes from
    | well-marbled beef, properly cooked. Texture is one of the pleasures
    | of a good steak and that's what is lost by freezing. Mush is "a lot
    | more tender" than steak, but it ain't steak. -aem

    I agree completely with you. For the last half year or so I have bought
    4-packs of Costco's ridiculously inexpensive USDA Prime steaks, cooking
    one immediately and freezing, quickly and in a vacuum bag, the other
    three. I have done this three times and never has the texture or flavor
    of the frozen steak been as good as the one freshly cooked. The frozen
    steaks are mushier, leak a good deal of moisture, do not char properly
    and in general are unsatisfactory; the unfrozen steaks are great. So now
    I look for people to share the packs with, no more freezing of good meat.

    pavane



  12. #12
    Dave Smith Guest

    Default Re: Meat improved by freezing

    john royce wrote:
    > "Dave Smith" <[email protected]> wrote in message
    > news:4b268c4a$0$2053$[email protected] ...
    >> sam coleridge wrote:
    >>> I've been told that beef steaks are improved by freezing and then
    >>> defrosting them before cooking.
    >>>
    >>> If that's true, would there really be any benefit in getting a fresh
    >>> turkey from Tesco's this christmas; or might I just as well go for the
    >>> cheaper frozen one?

    >
    > -----------------------------------------------------------------------------------------
    >
    > On obtaining clarification the reason given to me is as EJ Willson has just
    > stated.
    >
    > With such meat as beef which can be tough, the fibers are broken down by the
    > freezing and defrosting process. Hence making the meat a lot more tender.
    >
    > It looks like there are a lot of people in this newgroup with a lot to say,
    > who as it turns out know next to nothing. I'm sorry to say.
    >
    >


    Yep, he got a more serious answer..... it is possible to recover some of
    the moisture lost in the frozen meat.

    I am quite sure that if meat were better if frozen, then the processors
    would be automatically freezing all their meat products to improve it.
    They don't. Meat that moves quickly is sold fresh. Turkeys, which are
    produced year round but sell the most at particular holidays are frozen.
    A lot of sea food is flash frozen. Slow freezing and improper thawing
    ruins its texture.

  13. #13
    Sqwertz Guest

    Default Re: Meat improved by freezing

    On Mon, 14 Dec 2009 19:24:41 -0000, john royce wrote:

    > With such meat as beef which can be tough, the fibers are broken down by the
    > freezing and defrosting process. Hence making the meat a lot more tender.


    That's bull****.

    Next time you have a question, research it yourself and take what
    you can get. We don't have time for your sniveling.

    Read the book "On Food and Cooking". Then get back to us.

    -sw

  14. #14
    Sqwertz Guest

    Default Re: Meat improved by freezing

    On Mon, 14 Dec 2009 15:38:20 -0500, pavane wrote:

    > I agree completely with you. For the last half year or so I have bought
    > 4-packs of Costco's ridiculously inexpensive USDA Prime steaks, cooking
    > one immediately and freezing, quickly and in a vacuum bag, the other
    > three. I have done this three times and never has the texture or flavor
    > of the frozen steak been as good as the one freshly cooked. The frozen
    > steaks are mushier, leak a good deal of moisture, do not char properly
    > and in general are unsatisfactory; the unfrozen steaks are great. So now
    > I look for people to share the packs with, no more freezing of good meat.


    The secret is to deep freeze them quickly. Home freezers really
    can't do this too well. Put the steaks between a bunch of, dense,
    already frozen items in the freezer.

    I usually don't have an issue with it.

    -sw

  15. #15
    john royce Guest

    Default Re: Meat improved by freezing


    "Sqwertz" <[email protected]> wrote in message
    news:[email protected]..
    > On Mon, 14 Dec 2009 19:24:41 -0000, john royce wrote:
    >
    >> With such meat as beef which can be tough, the fibers are broken down by
    >> the
    >> freezing and defrosting process. Hence making the meat a lot more tender.

    >
    > That's bull****.
    >
    > Next time you have a question, research it yourself and take what
    > you can get. We don't have time for your sniveling.
    >
    > Read the book "On Food and Cooking". Then get back to us.

    --------------------------------------------------------------------------------------------------------------
    you dont have time for my sniveling ?? your earlier post of:

    *You mean buy a fresh turkey so you could freeze it? I think you're
    confused*

    This shows you completely misunderstood what was going on and your
    intelligence must be pretty limited. Re-inforced by such comments as the one
    you make as above. This is probably your revenge on others after being
    shown as not too bright whilst still at school? Are you a merkin ?



  16. #16
    brooklyn1 Guest

    Default Re: Meat improved by freezing

    " john royce" wrote:
    > "Sqwertz" wrote:
    >> john royce wrote:
    >>
    >>> With such meat as beef which can be tough, the fibers are broken down by
    >>> the
    >>> freezing and defrosting process. Hence making the meat a lot more tender.

    >>
    >> That's bull****.
    >>
    >> Next time you have a question, research it yourself and take what
    >> you can get. We don't have time for your sniveling.
    >>
    >> Read the book "On Food and Cooking". Then get back to us.

    >--------------------------------------------------------------------------------------------------------------
    >you dont have time for my sniveling ?? your earlier post of:
    >
    >*You mean buy a fresh turkey so you could freeze it? I think you're
    >confused*
    >
    >This shows you completely misunderstood what was going on and your
    >intelligence must be pretty limited. Re-inforced by such comments as the one
    >you make as above. This is probably your revenge on others after being
    >shown as not too bright whilst still at school?
    >
    >Are you a merkin ?
    >


    I don't think the Sqwartz evolved to so high a level as a merkin...
    but that in no way negates the fact that John Royce is a typical
    dimwited brit who hasn't a clue.... thinking folks don't pay the price
    of *fresh* poultry just so they can freeze it... you low IQ rotten
    toothed brit... what what a stupid name, Royce... what are you, a
    friggin' bicycle, just 'cause you pedal yer ass. LOL-LOL

    http://www.answers.com/topic/merkin

    http://bmxmuseum.com/bikes/royce_union/

  17. #17
    Sqwertz Guest

    Default Re: Meat improved by freezing

    On Tue, 15 Dec 2009 09:37:41 -0000, john royce wrote:

    > "Sqwertz" <[email protected]> wrote in message
    > news:[email protected]..
    >> On Mon, 14 Dec 2009 19:24:41 -0000, john royce wrote:
    >>
    >>> With such meat as beef which can be tough, the fibers are broken down by
    >>> the
    >>> freezing and defrosting process. Hence making the meat a lot more tender.

    >>
    >> That's bull****.
    >>
    >> Next time you have a question, research it yourself and take what
    >> you can get. We don't have time for your sniveling.
    >>
    >> Read the book "On Food and Cooking". Then get back to us.

    > --------------------------------------------------------------------------------------------------------------
    > you dont have time for my sniveling ?? your earlier post of:
    >
    > *You mean buy a fresh turkey so you could freeze it? I think you're
    > confused*
    >
    > This shows you completely misunderstood what was going on and your
    > intelligence must be pretty limited. Re-inforced by such comments as the one
    > you make as above.



    Apparently your contextual reading skills are not that good. My
    comment, which you choose to snip out of context, was perfectly
    valid since the OP specifically wanted a frozen bird and thought
    that buying a fresh bird and freezing it himself.

    I guess you missed that part. Duh.

    I like how you don't capitalize your name properly. It fits in
    perfect with your "small person" persona.

    > Are you a merkin ?


    Am I a pubic wig? I think _you're_ confused, too.

    -sw

  18. #18
    blake murphy Guest

    Default Re: Meat improved by freezing

    On Mon, 14 Dec 2009 11:30:41 -0800 (PST), aem wrote:

    > On Dec 14, 11:24 am, "john royce" <blues...@mail.invalid> wrote:
    >>
    >> With such meat as beef which can be tough, the fibers are broken down by the
    >> freezing and defrosting process. Hence making the meat a lot more tender.
    >>

    > You seem to think that's a good thing. True tenderness comes from
    > well-marbled beef, properly cooked. Texture is one of the pleasures
    > of a good steak and that's what is lost by freezing. Mush is "a lot
    > more tender" than steak, but it ain't steak. -aem


    i think you are right. i would not freeze beef except to use in a stew or
    pot roast later (and burgers), or pork for a stir-fry.

    your pal,
    blake

  19. #19
    Cheryl Guest

    Default Re: Meat improved by freezing


    "Sqwertz" <[email protected]> wrote in message
    news:[email protected]..
    >
    >> Are you a merkin ?

    >
    > Am I a pubic wig? I think _you're_ confused, too.



    pubic wig??


  20. #20
    sf Guest

    Default Re: Meat improved by freezing

    On Tue, 15 Dec 2009 21:41:41 -0500, "Cheryl" <[email protected]>
    wrote:

    >
    >"Sqwertz" <[email protected]> wrote in message
    >news:[email protected]..
    >>
    >>> Are you a merkin ?

    >>
    >> Am I a pubic wig? I think _you're_ confused, too.

    >
    >
    >pubic wig??


    Look it up. Certain europeeans get quite a giggle out of calling us
    "merkins".

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

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