Re: [frozen-assets] Do you brown meat before freezing?

 

Mee tooo! I pre cook and season it, then it makes for an easy quick meal
later. NOW when I run out, I really dread cooking only a pound for a dish!

________________________________
From: "Jin1331@AOL.COM" <Jin1331@AOL.COM>
To: frozen-assets@yahoogroups.com
Sent: Mon, April 11, 2011 7:07:42 PM
Subject: Re: [frozen-assets] Do you brown meat before freezing?

What do they say about fully cooking beef and then freezing it? That is
OK isn't it?

I boil ground beef until it is no longer pink, drain it, and divide it into
1 3/4 cup servings to put into freezer bags (I flatten them so they are
easier to store and thaw out later on) so that I can quickly thaw them to
make chili, Sloppy Joes, Hamburger Helper meals, etc. on busy nights. That
way I don't have to mess with defrosting the meat and browning it.

Janet

In a message dated 4/11/2011 6:15:05 P.M. Eastern Daylight Time,
misty1451tory@yahoo.com writes:

No reputable source that I've ever found, including the USDA, recommends
partially cooking any meat and then storing it to be finished later. The
problem seems to be that not all of the harmful bacteria will be killed and
what remains will continue to multiply. The USDA states that subsequent
cooking will not destroy them. The only exception they mention is browning
meat in your kitchen and then immediately transferring it to your outdoor
grill to finish cooking. Most sources addressed partially cooking and
refrigerating but a number also specifically stated that partially cooking and
freezing was also not to be done.

You will find some commercially frozen meat products that are partially
cooked. I assume that is because they have the ability to flash freeze
partially cooked items in a matter of minutes, something we can't do in our
home

freezers.

[Non-text portions of this message have been removed]

[Non-text portions of this message have been removed]

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