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Old 12-02-2016, 01:09 PM   #1
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Defrosted roast, how come so much red liquid?

I froze a 2.2 lb. eye of round roast. I set it in the fridge to slowly defrost. There's quite a bit of red juice on the plate it sat on. Is that flavor lost?

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Old 12-02-2016, 01:14 PM   #2
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Not really. It's blood lost. Next time buy a kosher roast.
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Old 12-02-2016, 01:15 PM   #3
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Quote:
Originally Posted by Caslon View Post
I froze a 2.2 lb. eye of round roast. I set it in the fridge to slowly defrost. There's quite a bit of red juice on the plate it sat on. Is that flavor lost?
I love eye round. Its the only cut I use for roast beef dinner. When I thaw an eye roast there is usually blood that comes out. I never have a problem. The roast always tastes wonderful.
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Old 12-02-2016, 01:17 PM   #4
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Also some is lost due to the cell membranes rupturing during freezing.
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Old 12-02-2016, 01:41 PM   #5
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Defrosted roast, how come so much red liquid?

No worries. Most of it is not even blood, just red melted ice. Your roast will cook up just fine.
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Old 12-02-2016, 01:48 PM   #6
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The red liquid in meat is NOT blood. It's a mix of water and a protein called myoglobin.
What is the liquid in my meat package?
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Old 12-02-2016, 02:13 PM   #7
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The red liquid in meat is NOT blood. It's a mix of water and a protein called myoglobin.

What is the liquid in my meat package?

Thanks, Steve. I was trying to think of the term.
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Old 12-02-2016, 02:16 PM   #8
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Same here, I remember the Swedish word but not the English and google wouldnt help me.
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