I do very little cooking. I also do very little shopping so I try to
buy enough to last for a long time. What I have started doing is
buying two pounds of ground beef and make some kind of dish that uses
the first pound and I freeze the second.

So what usually happens is that the beef sits in the fridge for a day
or so until I cook the first pound and before I freeze the second
pound.

Last time I did this the second pound was still pink when it went in
the freezer. I took it out a week or two later and left it in the
fridge for a two or 3 days to thaw out. When I cooked it some of it
was turning dark, but most of the meat was still pink.

Was this still good ground beef? I have heard some say they like the
taste after it turns dark but would rather have cooked all pink.

> wrote in message
ups.com...
>I do very little cooking. I also do very little shopping so I try to
> buy enough to last for a long time. What I have started doing is
> buying two pounds of ground beef and make some kind of dish that uses
> the first pound and I freeze the second.
>
> So what usually happens is that the beef sits in the fridge for a day
> or so until I cook the first pound and before I freeze the second
> pound.
>
> Last time I did this the second pound was still pink when it went in
> the freezer. I took it out a week or two later and left it in the
> fridge for a two or 3 days to thaw out. When I cooked it some of it
> was turning dark, but most of the meat was still pink.
>
> Was this still good ground beef? I have heard some say they like the
> taste after it turns dark but would rather have cooked all pink.
>

Try making a thinner shape out of it before freezing it so it doesn't take
so long to thaw. And, stand up the frozen chunk in a bowl so air can
circulate around it.

As far as your other question, it's difficult to answer because you didn't
describe how you cooked it.

"Doug Kanter" > wrote in message
>
> Try making a thinner shape out of it before freezing it so it doesn't take
> so long to thaw. And, stand up the frozen chunk in a bowl so air can
> circulate around it.

My wife makes it into a doughnut shape with hole in the center.

Better than the bowl, put it in a heavy aluminum or cast iron skillet
Defrosts much faster that way. Turn it over after 15 minutes or so.
Remember the fancy $20 defroster thing they sold on TV a few years back?
Same idea.

"Edwin Pawlowski" > wrote in message
...
>
> "Doug Kanter" > wrote in message
> >
> > Try making a thinner shape out of it before freezing it so it doesn't
take
> > so long to thaw. And, stand up the frozen chunk in a bowl so air can
> > circulate around it.
>
> My wife makes it into a doughnut shape with hole in the center.
>
Now that you mention it, I see the "higher quality" ground beef in the
butcher case at the supermarket shaped like that.

> Better than the bowl, put it in a heavy aluminum or cast iron skillet
> Defrosts much faster that way. Turn it over after 15 minutes or so.
> Remember the fancy $20 defroster thing they sold on TV a few years back?
> Same idea.
>
I don't remember the defroster thing. Do you know what it is about putting
it in a skillet that affects defrosting time?

Jill

"Edwin Pawlowski" > wrote in message
...
>
> "Doug Kanter" > wrote in message
>>
>> Try making a thinner shape out of it before freezing it so it doesn't
>> take so long to thaw. And, stand up the frozen chunk in a bowl so air can
>> circulate around it.
>
> My wife makes it into a doughnut shape with hole in the center.
>
> Better than the bowl, put it in a heavy aluminum or cast iron skillet
> Defrosts much faster that way. Turn it over after 15 minutes or so.
> Remember the fancy $20 defroster thing they sold on TV a few years back?
> Same idea.
>

Yeah...that defroster thing was a stroke of genius for the people selling
it! Almost bought one, but at the time, I also needed a big pancake griddle,
and ended up buying a thick aluminum one whose label included the reminder
that it could be used for defrosting. Either way, the idea works nicely,
especially with a teenager in the house who doesn't know until 4:30 in the
afternoon whether he'll be around for dinner, or if he's hanging with
friends. :-) "Dad...just defrost a pork chop for me. If I don't eat it,
what's the big deal?" Me: "Got $4.00?" Him: "Oh....". :-)

"jmcquown" > wrote in message
. ..
>
> "Edwin Pawlowski" > wrote in message
> ...
>>
>> "Doug Kanter" > wrote in message
>> >
>> > Try making a thinner shape out of it before freezing it so it doesn't
> take
>> > so long to thaw. And, stand up the frozen chunk in a bowl so air can
>> > circulate around it.
>>
>> My wife makes it into a doughnut shape with hole in the center.
>>
> Now that you mention it, I see the "higher quality" ground beef in the
> butcher case at the supermarket shaped like that.
>
>> Better than the bowl, put it in a heavy aluminum or cast iron skillet
>> Defrosts much faster that way. Turn it over after 15 minutes or so.
>> Remember the fancy $20 defroster thing they sold on TV a few years back?
>> Same idea.
>>
> I don't remember the defroster thing. Do you know what it is about
> putting
> it in a skillet that affects defrosting time?
>
> Jill
>
>

The same thing that makes aluminum a good conductor of heat in cooking
utensils also means it helps things defrost quicker. Thicker metal is
better. Edwin pointed out that some cooking utensils are thick enough to
serve this purpose. The tool he mentioned was sold for the purpose of
defrosting, but some griddles will do the same, and also serve other
functions, like making pancakes or smashing tarantulas.

jmcquown wrote on 16 Jul 2005 in rec.food.cooking

> I don't remember the defroster thing. Do you know what it is
> about putting it in a skillet that affects defrosting time?
>
> Jill
>
>
You too can conduct High School Science Projects in your house...using
readily found stuff in your kiten....Just send $5.00 to.......


The metal of the thick pan allows the frozen food to absorb heat
faster...Add a fan and the food defrosts really fast...faster than the
a sink full of water trick.

Unwrapped Frozen Food stuffs just sitting on a plate on the counter....
the counter and the plate aren't as good heat conductors ...keeping the
food cooler than if placed on a upside down skillet or cookie sheet on
the counter (the thicker the pan the better). Adding an electric fan
circulating air on the food and metal pan allows more room temp air
faster access to the frozen foods.

The above methods works best for thin frozen foods like flatten
hamburger...chicken breasts, indivual steaks, chops etc...and not as
good for fozen whole chicken or roasts. If using the fan...check
regularly as it can dry out the meat.

I've had the best experience by using a upside down edged cookie sheet
(jelly roll pan) on the electric stove top surface...with the above
stove fan on. All that metal and fresh circulating room temp air
defrost the meat fairly quickly. Just have to keep the cat outa the
kitchen. Be sure the food stuff is in direct contact with the
metal...no allowing insulators like paper, foam trays or plastic wrap
between the meat and the metal and that there is room around each meat
item...no stacking. The thinner the meat's profile is the better...Any
meat juices wipe right off.

I make up a mess of hamburger patties all at the same time...freezing
around 36-48 patties at once all in zip lock bags...a dozen patties in
a baggie. On hot days I like to grill hamburgers outside. The patties
are stacked with wax paper between them to allow easy seperation when
it is defrost time...I seperate 2 to 4 patties (as required) and use
the meatal pan & fan trick to defrost them in less than 20 minutes.
Giving me just enough time to read the paper and unwind after work.


--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

wrote:
> I do very little cooking. I also do very little shopping so I try to
> buy enough to last for a long time. [snip]

If you're going to shop for several meals at a time, it would be
worthwhile to invest just a little bit of time as soon as you bring the
stuff home to prep and properly store what you bought. For example,
divide the 2 lb. package of ground beef, wrap it in plastic wrap, put
it in a freezer bag and freeze it. Thus it doesn't incur the extra
day(s) of above-freezing storage. You didn't mention vegetables, but
the same principle applies--clean them, package them properly and
refrigerate them to extend their storage life. Leafy greens and
mushrooms, for example, will do better with a paper towel in the
(tightly closed) plastic sack.

As to the ground beef, wait another minute or two and someone will tell
you that it's a lost cause anyway because you didn't buy a piece of
boneless chuck to grind yourself. (He's not wrong, but he exaggerates)
-aem

"aem" > wrote in message
> If you're going to shop for several meals at a time, it would be
> worthwhile to invest just a little bit of time as soon as you bring the
> stuff home to prep and properly store what you bought. For example,
> divide the 2 lb. package of ground beef, wrap it in plastic wrap, put
> it in a freezer bag and freeze it.

Better yet is a FoodSaver vacuum sealer. I've kept meats far longer that
way. No freezer burn, no ice crystals.

wrote:
> I do very little cooking. I also do very little shopping so I try to
> buy enough to last for a long time. What I have started doing is
> buying two pounds of ground beef and make some kind of dish that uses
> the first pound and I freeze the second.
>
> So what usually happens is that the beef sits in the fridge for a day
> or so until I cook the first pound and before I freeze the second
> pound.
>
> Last time I did this the second pound was still pink when it went in
> the freezer. I took it out a week or two later and left it in the
> fridge for a two or 3 days to thaw out. When I cooked it some of it
> was turning dark, but most of the meat was still pink.
>
> Was this still good ground beef? I have heard some say they like the
> taste after it turns dark but would rather have cooked all pink.

The shelf life clock for ground beef begins ticking from the moment
it's ground... how long depends on useage... for burgers the ideal is
no more than one hour and never frozen.

Naturally if you bought it already ground shelf life really dosen't
come into play until you can discern with absolute certainty the
what/who/when of that mystery meat before you bought it.

Sheldon

Doug Kanter wrote:
> "Edwin Pawlowski" > wrote in message
> ...
>
>>"Doug Kanter" > wrote in message
>>
>>>Try making a thinner shape out of it before freezing it so it doesn't
>>>take so long to thaw. And, stand up the frozen chunk in a bowl so air can
>>>circulate around it.
>>
>>My wife makes it into a doughnut shape with hole in the center.
>>
>>Better than the bowl, put it in a heavy aluminum or cast iron skillet
>>Defrosts much faster that way. Turn it over after 15 minutes or so.
>>Remember the fancy $20 defroster thing they sold on TV a few years back?
>>Same idea.
>>
>
>
> Yeah...that defroster thing was a stroke of genius for the people selling
> it! Almost bought one, but at the time, I also needed a big pancake griddle,
> and ended up buying a thick aluminum one whose label included the reminder
> that it could be used for defrosting. Either way, the idea works nicely,
> especially with a teenager in the house who doesn't know until 4:30 in the
> afternoon whether he'll be around for dinner, or if he's hanging with
> friends. :-) "Dad...just defrost a pork chop for me. If I don't eat it,
> what's the big deal?" Me: "Got $4.00?" Him: "Oh....". :-)
>
>

am I the only one who waits to buy certain cuts of meat until they go on
sale?
the only thing i would pay that much a pound for is a good cut of steak,
on sale.

--

saerah

"It's not a gimmick, it's an incentive."- asterbark, afca

aware of the manifold possibilities of the future

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß

On 16-Jul-2005, "jmcquown" > wrote:

> "Edwin Pawlowski" > wrote in message
> ...
> >
> > "Doug Kanter" > wrote in message
> > >
> > > Try making a thinner shape out of it before freezing it so it doesn't
> take
> > > so long to thaw. And, stand up the frozen chunk in a bowl so air can
> > > circulate around it.
> >
> > My wife makes it into a doughnut shape with hole in the center.
> >
> Now that you mention it, I see the "higher quality" ground beef in the
> butcher case at the supermarket shaped like that.
>
> > Better than the bowl, put it in a heavy aluminum or cast iron skillet
> > Defrosts much faster that way. Turn it over after 15 minutes or so.
> > Remember the fancy $20 defroster thing they sold on TV a few years back?
> > Same idea.
> >
> I don't remember the defroster thing. Do you know what it is about
> putting
> it in a skillet that affects defrosting time?
>
> Jill

A piece of meat is not very efficient at conducting heat. Many metals
are not particularly good at it either, thus many stainless steel products
have aluminum clad bottoms. Cast iron is a pretty poor conductor of
heat also, but it's large mass is a plus.

I use a twelve inch aluminum skillet/pan lid from Calphalon. Turned
upside down on the counter,the handle holds it off the counter and
lets air circulate under it. Overlapping the kitchen sink an inch or
two and tilted toward the sink, any released liquids will drain into
the sink instead of all over the counter. It's faster then anything else
I have used that doesn't involve heating the product.
--
The Brick said that (Don't bother to agree with me, I have already changed
my mind.)

----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups
----= East and West-Coast Server Farms - Total Privacy via Encryption =----

Dumb as a Brick wrote:
>
> I use a twelve inch aluminum skillet/pan lid from Calphalon. Turned
> upside down on the counter

Only a kitchen moron defrosts meat, especially fowl, at room
temperature... someone needs to take yer 12" pan and wop you side yer
empty head... you sure are dumb as a brick.

Sheldon

"sarah bennett" > wrote in message
>
> am I the only one who waits to buy certain cuts of meat until they go on
> sale?
> the only thing i would pay that much a pound for is a good cut of steak,
> on sale.

Since we go to BJ's for out meat it is not often on sale, but the price is
the same as the supermarket when they do have a sale. I pay about $1.89 for
boneless pork loin. Steak, I buy ribeye and right now it is about $6. I
never pay retail price at the grocery store when I can eat better for much
less.

Best value for meat is a Perdue oven stuffer. They cost about $7 and we can
get 6 to 8 servings. Dinner the first night, a couple of lunches, a very
meaty pot pie.
--
Ed
http://pages.cthome.net/edhome/

Edwin Pawlowski wrote:
> "sarah bennett" > wrote in message
> >
> > am I the only one who waits to buy certain cuts of meat until they go on
> > sale?
> > the only thing i would pay that much a pound for is a good cut of steak,
> > on sale.
>
> Since we go to BJ's for out meat it is not often on sale, but the price is
> the same as the supermarket when they do have a sale. I pay about $1.89 =
for
> boneless pork loin. Steak, I buy ribeye and right now it is about $6. I
> never pay retail price at the grocery store when I can eat better for much
> less.
>
> Best value for meat is a Perdue oven stuffer. They cost about $7 and we =
can
> get 6 to 8 servings. Dinner the first night, a couple of lunches, a very
> meaty pot pie.

I pay even less, they're often on sale at the stupidmarket at 89=A2/lb

Yep, 6-8 servings is about right, with six cats we polish one off easy.
I like to do oven stuffers on the Weber rotisserie, I do em two at a
time... cats love left over cold chicken, me too. I can polish off
half an oven roaster myself. We like them well seasoned with Penzeys
adobo, a little salt, and lots of fresh lemon, well douched with fresh
lemon before cooking, inside and out... leave the lemon halves inside
the cavity. I don't know any better way to cook a chicken than
rotisseried.... cook em long and slow... when I catch em just before
falling off the bone tender I can practically down a whole one
myself... only thing prevents me is the cats.

Sheldon

"sarah bennett" > wrote in message
. ..
> Doug Kanter wrote:
>> "Edwin Pawlowski" > wrote in message
>> ...
>>
>>>"Doug Kanter" > wrote in message
>>>
>>>>Try making a thinner shape out of it before freezing it so it doesn't
>>>>take so long to thaw. And, stand up the frozen chunk in a bowl so air
>>>>can circulate around it.
>>>
>>>My wife makes it into a doughnut shape with hole in the center.
>>>
>>>Better than the bowl, put it in a heavy aluminum or cast iron skillet
>>>Defrosts much faster that way. Turn it over after 15 minutes or so.
>>>Remember the fancy $20 defroster thing they sold on TV a few years back?
>>>Same idea.
>>>
>>
>>
>> Yeah...that defroster thing was a stroke of genius for the people selling
>> it! Almost bought one, but at the time, I also needed a big pancake
>> griddle, and ended up buying a thick aluminum one whose label included
>> the reminder that it could be used for defrosting. Either way, the idea
>> works nicely, especially with a teenager in the house who doesn't know
>> until 4:30 in the afternoon whether he'll be around for dinner, or if
>> he's hanging with friends. :-) "Dad...just defrost a pork chop for me.
>> If I don't eat it, what's the big deal?" Me: "Got $4.00?" Him:
>> "Oh....". :-)
>
> am I the only one who waits to buy certain cuts of meat until they go on
> sale?
> the only thing i would pay that much a pound for is a good cut of steak,
> on sale.

How much per pound did I pay?

Doug Kanter wrote:
> "sarah bennett" > wrote in message
> . ..
>
>>Doug Kanter wrote:
>>
>>>"Edwin Pawlowski" > wrote in message
. com...
>>>
>>>
>>>>"Doug Kanter" > wrote in message
>>>>
>>>>
>>>>>Try making a thinner shape out of it before freezing it so it doesn't
>>>>>take so long to thaw. And, stand up the frozen chunk in a bowl so air
>>>>>can circulate around it.
>>>>
>>>>My wife makes it into a doughnut shape with hole in the center.
>>>>
>>>>Better than the bowl, put it in a heavy aluminum or cast iron skillet
>>>>Defrosts much faster that way. Turn it over after 15 minutes or so.
>>>>Remember the fancy $20 defroster thing they sold on TV a few years back?
>>>>Same idea.
>>>>
>>>
>>>
>>>Yeah...that defroster thing was a stroke of genius for the people selling
>>>it! Almost bought one, but at the time, I also needed a big pancake
>>>griddle, and ended up buying a thick aluminum one whose label included
>>>the reminder that it could be used for defrosting. Either way, the idea
>>>works nicely, especially with a teenager in the house who doesn't know
>>>until 4:30 in the afternoon whether he'll be around for dinner, or if
>>>he's hanging with friends. :-) "Dad...just defrost a pork chop for me.
>>>If I don't eat it, what's the big deal?" Me: "Got $4.00?" Him:
>>>"Oh....". :-)
>>
>>am I the only one who waits to buy certain cuts of meat until they go on
>>sale?
>>the only thing i would pay that much a pound for is a good cut of steak,
>>on sale.
>
>
> How much per pound did I pay?
>
>

Well, how big were the chops?


--

saerah

"It's not a gimmick, it's an incentive."- asterbark, afca

aware of the manifold possibilities of the future

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß

"sarah bennett" > wrote in message
m...
> Doug Kanter wrote:
>> "sarah bennett" > wrote in message
>> . ..
>>
>>>Doug Kanter wrote:
>>>
>>>>"Edwin Pawlowski" > wrote in message
.com...
>>>>
>>>>
>>>>>"Doug Kanter" > wrote in message
>>>>>
>>>>>
>>>>>>Try making a thinner shape out of it before freezing it so it doesn't
>>>>>>take so long to thaw. And, stand up the frozen chunk in a bowl so air
>>>>>>can circulate around it.
>>>>>
>>>>>My wife makes it into a doughnut shape with hole in the center.
>>>>>
>>>>>Better than the bowl, put it in a heavy aluminum or cast iron skillet
>>>>>Defrosts much faster that way. Turn it over after 15 minutes or so.
>>>>>Remember the fancy $20 defroster thing they sold on TV a few years
>>>>>back? Same idea.
>>>>>
>>>>
>>>>
>>>>Yeah...that defroster thing was a stroke of genius for the people
>>>>selling it! Almost bought one, but at the time, I also needed a big
>>>>pancake griddle, and ended up buying a thick aluminum one whose label
>>>>included the reminder that it could be used for defrosting. Either way,
>>>>the idea works nicely, especially with a teenager in the house who
>>>>doesn't know until 4:30 in the afternoon whether he'll be around for
>>>>dinner, or if he's hanging with friends. :-) "Dad...just defrost a pork
>>>>chop for me. If I don't eat it, what's the big deal?" Me: "Got $4.00?"
>>>>Him: "Oh....". :-)
>>>
>>>am I the only one who waits to buy certain cuts of meat until they go on
>>>sale?
>>>the only thing i would pay that much a pound for is a good cut of steak,
>>>on sale.
>>
>>
>> How much per pound did I pay?
>
> Well, how big were the chops?

Thanks! I was in the mood to deflate something, and you were convenient.
How's the wine?

Doug Kanter wrote:
> "sarah bennett" > wrote in message
> m...
>
>>Doug Kanter wrote:
>>
>>>"sarah bennett" > wrote in message
om...
>>>
>>>
>>>>Doug Kanter wrote:
>>>>
>>>>
>>>>>"Edwin Pawlowski" > wrote in message
y.com...
>>>>>
>>>>>
>>>>>
>>>>>>"Doug Kanter" > wrote in message
>>>>>>
>>>>>>
>>>>>>
>>>>>>>Try making a thinner shape out of it before freezing it so it doesn't
>>>>>>>take so long to thaw. And, stand up the frozen chunk in a bowl so air
>>>>>>>can circulate around it.
>>>>>>
>>>>>>My wife makes it into a doughnut shape with hole in the center.
>>>>>>
>>>>>>Better than the bowl, put it in a heavy aluminum or cast iron skillet
>>>>>>Defrosts much faster that way. Turn it over after 15 minutes or so.
>>>>>>Remember the fancy $20 defroster thing they sold on TV a few years
>>>>>>back? Same idea.
>>>>>>
>>>>>
>>>>>
>>>>>Yeah...that defroster thing was a stroke of genius for the people
>>>>>selling it! Almost bought one, but at the time, I also needed a big
>>>>>pancake griddle, and ended up buying a thick aluminum one whose label
>>>>>included the reminder that it could be used for defrosting. Either way,
>>>>>the idea works nicely, especially with a teenager in the house who
>>>>>doesn't know until 4:30 in the afternoon whether he'll be around for
>>>>>dinner, or if he's hanging with friends. :-) "Dad...just defrost a pork
>>>>>chop for me. If I don't eat it, what's the big deal?" Me: "Got $4.00?"
>>>>>Him: "Oh....". :-)
>>>>
>>>>am I the only one who waits to buy certain cuts of meat until they go on
>>>>sale?
>>>>the only thing i would pay that much a pound for is a good cut of steak,
>>>>on sale.
>>>
>>>
>>>How much per pound did I pay?
>>
>>Well, how big were the chops?
>
>
> Thanks! I was in the mood to deflate something, and you were convenient.
> How's the wine?
>
>

drinking beer tonight, actually



--

saerah

"It's not a gimmick, it's an incentive."- asterbark, afca

aware of the manifold possibilities of the future

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß