I've been promoting cooking frozen meat unthawed for many years... in
fact I have a frozen pork loin to roast for tonight's dinner... it'll
be perfectly cooked through yet moist and flavorful. A good practice
is to season meat prior to freezing, just omit salt... salt just
before cooking. The proof is in:
http://www.huffingtonpost.com/2014/0...ml?cps=gravity

On Fri, 08 Aug 2014 09:20:38 -0400, Brooklyn1
> wrote:

>I've been promoting cooking frozen meat unthawed for many years... in
>fact I have a frozen pork loin to roast for tonight's dinner... it'll
>be perfectly cooked through yet moist and flavorful. A good practice
>is to season meat prior to freezing, just omit salt... salt just
>before cooking. The proof is in:
>http://www.huffingtonpost.com/2014/0...ml?cps=gravity

Huh! Who woulda thought that?
Janet US

On 2014-08-08, Janet Bostwick > wrote:
>
> Huh! Who woulda thought that?

Anyone trained by a Navy cook, as I was.

nb

On 8 Aug 2014 14:25:19 GMT, notbob > wrote:

>On 2014-08-08, Janet Bostwick > wrote:
>>
>> Huh! Who woulda thought that?
>
>Anyone trained by a Navy cook, as I was.
>
>nb
My husband (Navy) says that he had to soak the box of steaks in water
before cooking (Viet Nam). The flat little disks became steaks.
Janet US

"Janet Bostwick" > wrote in message
...
> On Fri, 08 Aug 2014 09:20:38 -0400, Brooklyn1
> > wrote:
>
>>I've been promoting cooking frozen meat unthawed for many years... in
>>fact I have a frozen pork loin to roast for tonight's dinner... it'll
>>be perfectly cooked through yet moist and flavorful. A good practice
>>is to season meat prior to freezing, just omit salt... salt just
>>before cooking. The proof is in:
>>http://www.huffingtonpost.com/2014/0...ml?cps=gravity
>
> Huh! Who woulda thought that?
> Janet US

WHen I was working cafeteria in college we always cooked steaks frozen on
the thrice yearly steak night. Even on a flat top they came out pretty
good.




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"Brooklyn1" > wrote in message
...
> I've been promoting cooking frozen meat unthawed for many years... in
> fact I have a frozen pork loin to roast for tonight's dinner... it'll
> be perfectly cooked through yet moist and flavorful. A good practice
> is to season meat prior to freezing, just omit salt... salt just
> before cooking. The proof is in:
> http://www.huffingtonpost.com/2014/0...ml?cps=gravity

I'm happy with my steaks cooking them the way I have for years.

Cheri

On 8/8/2014 10:25 AM, notbob wrote:
> On 2014-08-08, Janet Bostwick > wrote:
>>
>> Huh! Who woulda thought that?
>
> Anyone trained by a Navy cook, as I was.
>
> nb
>


Sheldon taught you?

On 8/8/14, 11:13 AM, Janet Bostwick wrote:
> On 8 Aug 2014 14:25:19 GMT, notbob > wrote:
>> Anyone trained by a Navy cook, as I was.
>
> My husband (Navy) says that he had to soak the box of steaks in water
> before cooking (Viet Nam). The flat little disks became steaks.

It figures that the navy had steaks. Wusses.

8

-- Larry

"pltrgyst" > wrote in message
...
> On 8/8/14, 11:13 AM, Janet Bostwick wrote:
>> On 8 Aug 2014 14:25:19 GMT, notbob > wrote:
>>> Anyone trained by a Navy cook, as I was.
>>
>> My husband (Navy) says that he had to soak the box of steaks in water
>> before cooking (Viet Nam). The flat little disks became steaks.
>
> It figures that the navy had steaks. Wusses.


The Navy gets the gravy but the Army gets the beans, beans beans.



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On 8 Aug 2014 14:25:19 GMT, notbob > wrote:

> On 2014-08-08, Janet Bostwick > wrote:
> >
> > Huh! Who woulda thought that?
>
> Anyone trained by a Navy cook, as I was.
>
You don't have to be navy trained. I have cooked steak from frozen
and was more than satisfied with the result.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"sf" > wrote in message
...
> On 8 Aug 2014 14:25:19 GMT, notbob > wrote:
>
>> On 2014-08-08, Janet Bostwick > wrote:
>> >
>> > Huh! Who woulda thought that?
>>
>> Anyone trained by a Navy cook, as I was.
>>
> You don't have to be navy trained. I have cooked steak from frozen
> and was more than satisfied with the result.

I've done it too but I didn't eat them so, dunno how they came out.

On Friday, August 8, 2014 9:58:42 PM UTC-6, Julie Bove wrote:
> "sf" > wrote in message
>
> ...
>
> > On 8 Aug 2014 14:25:19 GMT, notbob > wrote:
>
> >
>
> >> On 2014-08-08, Janet Bostwick > wrote:
>
> >> >
>
> >> > Huh! Who woulda thought that?
>
> >>
>
> >> Anyone trained by a Navy cook, as I was.
>
> >>
>
> > You don't have to be navy trained. I have cooked steak from frozen
>
> > and was more than satisfied with the result.
>
>
>
> I've done it too but I didn't eat them so, dunno how they came out.

Not even a wee bit to test your technique?
Hard to believe...I would have to sample.

pltrgyst > wrote in :

> On 8/8/14, 11:13 AM, Janet Bostwick wrote:
>> On 8 Aug 2014 14:25:19 GMT, notbob > wrote:
>>> Anyone trained by a Navy cook, as I was.
>>
>> My husband (Navy) says that he had to soak the box of steaks in water
>> before cooking (Viet Nam). The flat little disks became steaks.
>
> It figures that the navy had steaks. Wusses.
>
> 8
>
> -- Larry
>
>

And lobster. Sometimes. When we'd hit a port, the commisary officer might
score a really good deal on fresh food, like steaks and lobsters. When we
were cruising, though, it was always "mystery meat". Still, given the
circumstances (at sea for weeks at a time), the food wasn't all that bad.

BTW, we were indeed wusses. But we were combat marines compared to the Air
Farce guys...