"OmManiPadmeOmelet" > wrote in message
...
> In article >,
> Stu > wrote:
>
>> On Tue, 04 Oct 2005 15:35:57 -0500, OmManiPadmeOmelet
>> >wrote:
>>
>> >And post your results please? ;-)
>>
>> The two small steaks turned out OK. I trimmed off the hot spots which
>> were mostly on the edges and fried them in canola oil with an egg wash
>> and a dip in a flour/slat/pepper coating. The other piece of meat was
>> a pork chop and once it thawed out I just couldn't collect enough
>> nerve to try it. It smelled OK but looked like something out of a
>> horror movie. I gave it to my brother for his dogs.
>>
>> I am intrigued with the vacuum sealer but since it's just me here at
>> the house I don't know if I would use it that much. My plan now is to
>> buy just enough meat to last several weeks and date the bags.
>>
>> Thanks to all for your ideas and suggestions!
>
> Yeah, dating bags is good.
> It's just that meat sales are tempting!
>
> That's when the vacuum sealer is nice.
> I just used some meat that was dated from March that was Tilia'd,
> and there was not a speck of freezer burn on it. :-)
> --
I vacuumed the carcas of the free-range chicken I roasted a few days ago
because I just couldn't stand the thought of making stock until EYE was
ready to make stock. Now everytime I open the freezer, that ugly-looking
carcas, phew!, staring at me is a frightening sight. But I know it'll be
good until I'm ready.
Dee Dee