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. :-)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller;
Buffalo Chicken Quesadillas - pictures 2-7-2010

On Feb 8, 10:39*am, 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. *:-)
> --
> -Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller;
> Buffalo Chicken Quesadillas - pictures 2-7-2010

I think I published that idea several years ago - it works
beautifully.

Not only - you can break off chunks of the frozen slab in order to
thaw out meat for only one or two burgers, etc.

N.

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. :-)

Freeze whole cuts of meat, then when ready for use partially defrost and
grind. Produces better results than pre-ground pre-oxidized meat.

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.


Not a good idea to defrost any meat, especially ground meat, at room
temperature or in warm water... best to defrost in the fridge, or in
COLD water if in a rush.

brooklyn1 wrote:
>
> 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.
>
> Not a good idea to defrost any meat, especially ground meat, at room
> temperature or in warm water... best to defrost in the fridge, or in
> COLD water if in a rush.

Yes, warm water defrost should be reserved for small items like IQF
shrimp that defrost very fast and will be cooked within minutes.

"Melba's Jammin'" > wrote in message
...
> 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. :-)
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://web.me.com/barbschaller;
> Buffalo Chicken Quesadillas - pictures 2-7-2010

when you are processing fruit to freeze (like pumpkin puree) this works
great as well. Lays flat in freezer and thaws quicker-er....
-g

In article . com>,
says...
>
> brooklyn1 wrote:
> >
> > 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.
> >
> > Not a good idea to defrost any meat, especially ground meat, at room
> > temperature or in warm water... best to defrost in the fridge, or in
> > COLD water if in a rush.
>
> Yes, warm water defrost should be reserved for small items like IQF
> shrimp that defrost very fast and will be cooked within minutes.

Geeze, I must be dead..

Scotty

In article
>,
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. :-)

Yep!

Same same works for sausage. ;-d
--
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>

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On Mon, 08 Feb 2010 10:39:18 -0600, 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.

I've always frozen flat to facilitate thawing. You mean some people
(not including you) are just figuring this out?

-sw

On Mon, 8 Feb 2010 14:35:00 -0500, I am Tosk wrote:

> In article . com>,
> says...
>>
>> brooklyn1 wrote:
>>>
>>> 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.
>>>
>>> Not a good idea to defrost any meat, especially ground meat, at room
>>> temperature or in warm water... best to defrost in the fridge, or in
>>> COLD water if in a rush.
>>
>> Yes, warm water defrost should be reserved for small items like IQF
>> shrimp that defrost very fast and will be cooked within minutes.
>
> Geeze, I must be dead..
>
> Scotty

you look very natural, though...

your pal,
blake

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.

On Feb 9, 6:46*pm, "Janet" > wrote:
> 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.

Raw meat never goes in my microwave. The microwave is for reheating
or sometimes veggies. It makes meat taste weird.

--Bryan

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

In article <0a0e46e4-2691-4345-9c2d-c70b713415d8
@z19g2000yqk.googlegroups.com>, says...
>
> On Feb 9, 6:46*pm, "Janet" > wrote:
> > 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.
>
> Raw meat never goes in my microwave. The microwave is for reheating
> or sometimes veggies. It makes meat taste weird.
>
> --Bryan

In my experience, meat thawed in our microwave always cooks up tough.
Especially chicken.

Scotty

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.