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Old 07-16-2008, 06:09 PM   #11
Master Chef
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
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Yum.........time for shabu shabu?

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Old 11-07-2012, 07:08 AM   #12
Assistant Cook
Join Date: Nov 2012
Posts: 1
Hi all,

First timer here on this forum.

I have a frozen chunk of beef chuck that I would like to slice thinly for shabu. I was going to do the mandolin idea but might reconsider.

What is the amount of time per pound to defrost in the fridge (or should I defrost in room temperature?) to achieve the right hardness to be able to cut with a knife or mandolin?

Thank you!

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