Fresh or Frozen meat?

newmumincov

kitschkitty wrote: »

Be sure to check if buying frozen chicken (etc) that it is 100% chicken and no added water or salt, as I once tried Farm Foods frozen chicken breasts, and they were really tough, when I checked the packet they had added water and salt.

Not just water or salt - I've bought frozen chicken pieces cntaining high fructose corn syrup out of Iceland and glucose syrup out of Aldi.

snax

newmumincov wrote: »

All meat can be frozen, and defrosted and refrozen providing you've stored it correctly whilst it's defrosted.......quote]

Best to add that it should be cooked before re-freezing - otherwise you are just freezing bacteria and the toxins they produce when meat is defrosting/ed. Thoroughly cooking the meat will kill the bacteria.
Too many defrost/refreeze cycles will not only render the meat virtually useless for cooking but will most likely result in dangerous levels of pathogens in and on the meat.
I can't think why anyone would want to defrost and refeeze more than once.
In the catering trade this is a big no-no - the risk of food poisoning is too great.

hope it helps.

heskpesk

im glad there are still some meat eaters around after my partner is now verging on the veggie.

I have always said that if God did not want us to eat animals he would not have made them out of meat!!! lol

RHDragonlady

sarah_elton wrote: »

I sometimes buy the bags of free flowing frozen mince and can't taste the difference in bolognese. The free flowing means all the bits aren't stuck together, and you can pour it straight from bag into a frying pan and defrost/cook all at once over a medium heat. Easier than fresh mince and the breaking it up!


I use the free flowing frozen mince as well and find it tastes fine. it is a bit fatty though so I strain it through a sieve.

Richardw where have you seen lean frozen mince?

I buy the value bag of frozen chicken legs and thighs from Tescos,2kg bag for 2.79. I can probably get three or four meals out of this. it's also great for when i'm cooking sunday roast for my Brothers and sister. Everyone gets a leg and it's cheaper than a large chicken!:rotfl:

newmumincov

snax wrote: »

Best to add that it should be cooked before re-freezing - otherwise you are just freezing bacteria and the toxins they produce when meat is defrosting/ed. Thoroughly cooking the meat will kill the bacteria.
Too many defrost/refreeze cycles will not only render the meat virtually useless for cooking but will most likely result in dangerous levels of pathogens in and on the meat.
I can't think why anyone would want to defrost and refeeze more than once.
In the catering trade this is a big no-no - the risk of food poisoning is too great.

hope it helps.

If you defrost meat in a fridge set below 6 degrees then bacteria are not going to develop.

Bacteria only grow on surfaces which have been exposed to the environment, not inside the meat, so joints are much safer than mince, sausages or burgers.

Any why would you do it? Perhaps you've defrosted something to find you can't cook it after all. Or you've just bought a lamb shoulder marked "not suitable for freezing" ...

(accidently hit post before I wrote anything)

richardw

RHDragonlady wrote: »

Richardw where have you seen lean frozen mince?

It was in a large Sainsbury's.

newlywed

I buy the lakeland frozen chicken breasts from Tesco when they are on half price offer. They are nice but by the time they defrost and then cook they are considerably smaller than expected - so fine, just take note that they seem to shrink more than fresh chicken breasts that you freeze yourself

richardw

Thanks, some good ideas.

shelley_crow

iceland lean steak mince is very good, never had a problem with being fatty or gristly. It's a largish bag for £2. x

AndieJagain

just used icelands frozen mince, though it was crudtbh, not faty, just really poor quality mince, more like mush!!.

now, does anyone one know of any store still selling turkey mince??, i used to get it ages ago, but no one seems to stock anymore???