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Regulations for sea-like areas
Buying a quality piece of fresh meat in modern realities is very difficult, you need to spend time and money. Few people are willing to go shopping every other day and choose the right piece of fresh meat.
Of course, the ideal option is to cook with fresh produce, this rule applies to all elite restaurants and self-respecting chefs. At home, you can make it easier, editorial "Site" will tell How to Freeze Meat for a Month And don't waste time shopping.
Experts assure that it is impossible to freeze meat and not lose the taste of the product. It's true. But there are two types of freezing, which are significantly different from each other.
Shock freeze Freezing meat at a temperature of -40 degrees Celsius. Such freezing is considered correct, meat fibers are not damaged, and when thawing, meat does not lose taste. At home, this result is not achieved, but you can use the second method.
Household freeze Freezing meat at home. The temperature in the freezer of a home refrigerator usually does not reach half the ideal temperature for freezing. Therefore, during prolonged freezing in meat, large ice crystals are formed, meat fibers are damaged, and the result is a tasteless and dry piece of rubber, no matter how it is prepared.
Fresh meat can be stored for up to 5 days in a zero chamber wrapped with a towel. You have to change the towel every day. Preparing meat for a longer period of time is also possible.
To maximize the taste of the future meat dish, it is necessary to make meat blanks correctly. If you follow the instructions, the meat can lie in the freezer. one-month without significant loss of taste.
Meat freezing rules
Even if you freeze the meat correctly, there is a risk of spoiling the product even before it hits the pan or pan. Meat must be properly frozen and thawed. The most important thing is to choose a quality product, and if you do not know what high-quality meat looks like, look at our cheat sheet.
Of course, the ideal option is to cook with fresh produce, this rule applies to all elite restaurants and self-respecting chefs. At home, you can make it easier, editorial "Site" will tell How to Freeze Meat for a Month And don't waste time shopping.
Experts assure that it is impossible to freeze meat and not lose the taste of the product. It's true. But there are two types of freezing, which are significantly different from each other.
Shock freeze Freezing meat at a temperature of -40 degrees Celsius. Such freezing is considered correct, meat fibers are not damaged, and when thawing, meat does not lose taste. At home, this result is not achieved, but you can use the second method.
Household freeze Freezing meat at home. The temperature in the freezer of a home refrigerator usually does not reach half the ideal temperature for freezing. Therefore, during prolonged freezing in meat, large ice crystals are formed, meat fibers are damaged, and the result is a tasteless and dry piece of rubber, no matter how it is prepared.
Fresh meat can be stored for up to 5 days in a zero chamber wrapped with a towel. You have to change the towel every day. Preparing meat for a longer period of time is also possible.
To maximize the taste of the future meat dish, it is necessary to make meat blanks correctly. If you follow the instructions, the meat can lie in the freezer. one-month without significant loss of taste.
Meat freezing rules
- Rub a piece of meat with a waffle towel to get rid of excess moisture.
- Workpieces for steak or chops cut into portion pieces and lay out on parchment paper.
- Put the paper in the freezer for 3 hours.
- After 3 hours, the meat must be taken out and be sure to vacuum or wrap tightly in a food film. This is to ensure that the meat does not turn into a piece of ice.
- Farsh can be prepared in the same way: grind the meat in a meat grinder, vacuum and store in the freezer.
- To be sure that the meat is fit for consumption, stick a sticker with the date of freezing on a film or vacuum bag. Stored such blanks for 3 months.
Even if you freeze the meat correctly, there is a risk of spoiling the product even before it hits the pan or pan. Meat must be properly frozen and thawed. The most important thing is to choose a quality product, and if you do not know what high-quality meat looks like, look at our cheat sheet.
