Group: alt.fiftyplus.friends · Group Profile
Author: JoyJoy Date: May 9, 2008 17:29
> Janet Baraclough zetnet.co.uk> writes>>The message g3snx.demon.co.uk.invalid>
>>from Gordon H g3snx.demon.co.uk.invalid> contains these words:
>>
>> I especially don't like>>>>refreezing cooked steaks and having to warm them up, though-
>>
> Oh no it doesn't! Wrong attribute, Bob said that!
>
>>I'm not surprised, what a horrible notion! Why not cut the raw steak in
>>portions, freeze some (separately) and cook from raw.
>>
>> The slower it defrosts, the better the taste. Fast
>>defrosting/microwaving from frozen, ruins taste.
>>
>> Janet
>
> I buy steak, chops etc when they look really good, and freeze them raw.
>
> I sometimes think that the freezing and thawing of a steak helps to break
> down the structure and make it more tender, but that might be just
> perception.
> --
> Gordon H
Actually, I think you're right. A woman who has a cooking show on the
radio, and who has been a caterer for many years, says that freezing causes
ice crystals to form in the food. That is the main problem with thawing and
refreezing. Each time the food is frozen, more ice crystals are thawed, and
the structure is broken down more. It would probably help a tough cut of
meat to freeze it, thaw it in the refrigerator, then freeze it again.
Joy
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