Freezer burn does not make food unsafe, merely dry in spots. It appears as grayish-brown leathery spots and is caused by air reaching the surface of the food. Simply cut these portions away either before or after cooking.
By Ron from Cortez, CO
Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!
I ran across a method using Cool Whip topping to slather on frozen freezer burned meat. I have only tried this on some Rib Eye and T Bone steaks. With such high dollar meat, I really didn't want to throw them out. I placed the steaks on a spread layer of the Cool Whip on a tray. I slathered more all over the top and sides. No meat was showing through the Cool Whip. I left it to defrost, for several hours at room temperature. I have also done this by placing the meat into the refrigerator. Results were surprising. I could not detect freezer burn at all. My wife, who will not eat anything freezer burned(I've tried using it in a stew), to her credit tried the steak, and couldn't detect the bad freezer burn flavor.
I've found if you soak the frozen meet in a brine of salt and hot water to defrost the meet it will be just as good.
I use Ice Cream salt about 1/2 cup of Ice Cream salt with 1 gallon of very hot water. leave in water till completely thawed out.
I was trying to ID that frzr brn taste that's similar across most meats especially sausage. See if you agree. In fixing things that have rusted like a bike chain or tool, you put oil on it; if aromatic you smell the rust with the oil. The dehydration of freezing exposes iron in the blood and the fats to oxidation. Result, rust, rancid fat, and it's taste. Safe but possibly unhealthy. Anti antioxidant.
Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!
