I am Tosk wrote:
> In article >,
> says...
>>
>> Melba's Jammin' wrote:
>>> Another thread prompted this: Put a pound of ground beef inside a
>>> 1-quart freezer bag, pat it flat to fill the bag, removing as much
>>> air as possible. Seal, label bag, and freeze flat. Thaws at room
>>> temp fast, and even faster if you submerge the sealed bag in a
>>> container of cool-warm water.
>>>
>>> You're welcome. :-)
>>
>> Better yet, form ground beef into patties, wrap in plastic, and
>> freeze. If you want a burger, defrost in your microwave. If you want
>> to use for another purpose, defrost as many patties as you need in
>> your microwave.
>
> Why defrost them? I love the frozen burgers right on the grill. By the
> time the inside is pink and nice, there is a thin crust of crispy
> delight on the outside of the burger
>
> Scotty
Maybe if they are thin. Mine are too thick to achieve that result if frozen
solid.
When I use the microwave for defrosting I use the auto defrost cycle
specified for the type of meat and don't defrost the item all the way. Maybe
that helps with the toughness issue. Also, about the only things I defrost
are burgers, boneless chicken breasts, and pork chops: relatively small
stuff. I can't imagine defrosting a roast...the extremities would start to
cook. At least that's what's happened when I tried it in the past. My
current microwave seems to do a better job defrosting than the old ones, or
maybe I'm just following the instructions nowadays.
