On Thu, Nov 4, 2010 at 8:44 AM, Churyl Zeviar <churyl@tmail.com> wrote:
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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? ;)
I expect if you put ground beef in salted water you will get mush! If you are in a rush though, you can put it in a bag and put the bag in warm water. If I'm browning the meat anyway though, I toss the hamburger in the pan, frozen, and just start cooking.
If you are using commercial hamburger though, I'd be very careful with it. Hamburger is more likely to carry contaminants than other meat. (When I'm defrosting chicken or pork I tend to toss in some vinegar or wine, both of which are pretty good germ killers).
Heather Twist
http://eatingoffthefoodgrid.blogspot.com/
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