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Old 01-14-2012, 01:10 PM   #31
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Originally Posted by Andy M. View Post
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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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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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.
I also use that method. Each piece of meat is carefully wrapped in plastic wrap and I press it firmly to expel any trapped air.

I also lay most items on a cookie sheet to freeze them initially. It makes them nice and flat. I do this with stews and soups in one gallon baggies. The baggie lays flat, only about an inch thick, and freezes that way. Then, after freezing, I can stack them with hardly any wasted space in the freezer. It also allows them to defrost as rapidly as possible.
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Old 01-14-2012, 01:24 PM   #32
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Originally Posted by Timothy View Post
I also use that method. Each piece of meat is carefully wrapped in plastic wrap and I press it firmly to expel any trapped air.

I also lay most items on a cookie sheet to freeze them initially. It makes them nice and flat. I do this with stews and soups in one gallon baggies. The baggie lays flat, only about an inch thick, and freezes that way. Then, after freezing, I can stack them with hardly any wasted space in the freezer. It also allows them to defrost as rapidly as possible.
You do know the trick of placing a frozen item on the stove or other large piece of metal to defrost quicker, don't you?
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Old 01-14-2012, 01:28 PM   #33
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Any material that is a good conductor will defrost foods quickly. However, the thicker (more mass) the material the better.

I have an 'engineered stone' (quartz) counter top. It's always cold to the touch. I freeze food items on a half-sheet pan so they have a flat surface. Full contact on my countertop defrosts foods very quickly.
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Old 01-14-2012, 02:50 PM   #34
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You do know the trick of placing a frozen item on the stove or other large piece of metal to defrost quicker, don't you?
I use a sink full of cold water. It works better than any other method I've found.
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Old 01-14-2012, 03:23 PM   #35
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I use a sink full of cold water. It works better than any other method I've found.
It's quicker than the trick with putting it on a heat sink, but messier and takes up the whole sink.
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Old 01-14-2012, 04:34 PM   #36
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Alton Brown did a comparison of defrosting methods on a Good Eats episode some years ago. Food in cold running water defrosted fastest followed but food in still cold water and other methods. I do this for whole chickens. I have a good sized metal bowl that will hold a whole chicken in its vacuum plastic covering and I run cold water into that at a trickle. Works great.
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Old 01-20-2012, 02:36 PM   #37
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I don't wash meat before I freeze it. However, I do know that people can do what ever they are comfortable doing in their own kitchen. I've never seen a way to wash hamburger to get it ready for the freezer.
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