On Thu, 28 Oct 2010 8:26 pm, Heather Twist wrote:
> Hint for defrosting:
>
> Keep some salt around (whatever kind of salt suits your fancy). When
> you forget to defrost something, heat up half a gallon or a gallon of
> water (hot faucet water is fine) and dissolve some salt in it, like
> half a cup. Toss in some wine, vinegar, spices etc. if you feel like
> it. Then toss in your frozen meat.
>
> It will defrost quickly AND BONUS: brine at the same time. Brining
> changes the protein structure so it cooks up better, keeps more
> moisture.
***do you think this would work with ground beef as well? Or just solid
pieces of meat? ;)
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