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Old 01-13-2012, 02:37 PM   #21
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I think everything has been discussed but your actual question. If your Aunt wants to wash everything she freezes, why would you think it's "not right"? Nothing harmful will happen to the meat if it's washed first.
The washing part if fine, is the freezing right after part I just wasn't sure about because the extra moisture and unnecessary more handling breeds more bacteria. And I just think it's redundant and would prefer to wash after defrosting and prior to cooking.
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Old 01-13-2012, 02:45 PM   #22
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One would assume I know what I'm talking about.


One also knows what happens when one assumes anything...... Just sayin'..

no need to rinse meat before freezing. and while it may not be optimal to freeze protein, it's often the practical solution..... Most home cooks do it.
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Old 01-13-2012, 04:29 PM   #23
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I don't ever wash meats or poultry before freezing as it would add moisture content and increase the risk of freezer-burn. When freezing proteins I remove excess moisture by dabbing with a paper towel and removing as much air from the bag as possible.
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Old 01-14-2012, 10:08 AM   #24
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Like a lot of you, I don't have the luxury (or pocketbook) to buy all of my meat,poultry, etc. fresh. I buy on sale wrap in individual packets for the two of us, and freeze.

Washing is not something I do, either.
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Old 01-14-2012, 10:30 AM   #25
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pat dry the meat or fish and wrap tightly in butcher paper before enclosing in plastic (if in a bag get as much air out as possible) and freezing. Your meat will keep longer with little deterioration in an old fashioned chest freezer that is not frost free. It keeps the temp constant. Frost free freezers change temp to "heat up " the sides to keep the frost from forming, and that affects long term storage.
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Old 01-14-2012, 11:55 AM   #26
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pat dry the meat or fish and wrap tightly in butcher paper before enclosing in plastic (if in a bag get as much air out as possible) and freezing. Your meat will keep longer with little deterioration in an old fashioned chest freezer that is not frost free. It keeps the temp constant. Frost free freezers change temp to "heat up " the sides to keep the frost from forming, and that affects long term storage.

I wrap meat tightly in plastic first. I think plastic gives me the best way to get a tightly clinging wrap on the meat so there is no air between the met and the wrapping. Then I put the plastic wrapped meat into a freezer bag and express as much air from the bag as possible before sealing it.

Freezer burn occurs where there is an air pocket next to the meat. No air in the package = no freezer burn.
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Old 01-14-2012, 11:59 AM   #27
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Freezer burn occurs where there is an air pocket next to the meat. No air in the package = no freezer burn.
I agree. That's why I use plastic. In any case I rarely freeze meat/poultry for more than a few weeks or a month.
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Old 01-14-2012, 12:36 PM   #28
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I wrap meat tightly in plastic first. I think plastic gives me the best way to get a tightly clinging wrap on the meat so there is no air between the met and the wrapping. Then I put the plastic wrapped meat into a freezer bag and express as much air from the bag as possible before sealing it.

Freezer burn occurs where there is an air pocket next to the meat. No air in the package = no freezer burn.
That's exactly the way I do it Andy. I'm a big believer in having that plastic wrap clinging to the surface of the meat, and then the freezer bag. I never have any freezer burn.
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Old 01-14-2012, 01:08 PM   #29
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That's exactly the way I do it Andy. I'm a big believer in having that plastic wrap clinging to the surface of the meat, and then the freezer bag. I never have any freezer burn.
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Old 01-14-2012, 01:08 PM   #30
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No expert here, but I use my Foodsaver to package meat for freezing, and wash my poultry after I defrost it. I don't wash other meat. I, too, buy in bulk, and don't always have the time to buy fresh and use it immediately.
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