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Old 05-14-2011, 03:16 PM   #1
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Marinate the meat before freezing

Is it good to marinate the beef or chicken when they are still fresh, and then place them in the freezer for storage. The meat or chicken are going to be marinated someday so why not marinate them now while still fresh and freeze them to be then ready for cooking at any time?

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Old 05-14-2011, 03:31 PM   #2
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You can do it either way. I don't think it makes a difference.
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Old 05-14-2011, 03:57 PM   #3
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If there is a lot of booze in the marinade, the meat might not freeze as solidly.
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Old 05-14-2011, 04:05 PM   #4
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If there is a lot of booze in the marinade, the meat might not freeze as solidly.
That's a good point. I wonder what the temperature of the meat would actually be, or if the meat would freeze, but the marinade wouldn't if you put it in the freezer right away
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Old 05-14-2011, 05:12 PM   #5
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Someone needs to get a hold of Alton and tell him we need one more episode
Yeah, what he said!

Actually I freeze marinated meat all the time. Our freezers get cold enough to freeze wine marinade. I personally wouldn't use hard liquor for a marinade anyway.
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Old 05-14-2011, 10:07 PM   #6
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Yeah, what he said!

Actually I freeze marinated meat all the time. Our freezers get cold enough to freeze wine marinade. I personally wouldn't use hard liquor for a marinade anyway.
I got curious and started googling. U. of Illinois' Physics Department estimates that a typical red wine will freeze at -6C (~22F).

What else would you expect from a bunch of physicists in a town called Champaign?
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Old 05-15-2011, 09:14 AM   #7
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Even if the meat/marinade did not freeze solid, it still would be the same temperature as the solidly frozen items in the freezer.
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Old 05-15-2011, 09:50 AM   #8
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Even if the meat/marinade did not freeze solid, it still would be the same temperature as the solidly frozen items in the freezer.
So it's not the freezing of food that preserves it, rather it is the storing of it at a certain temp, even if there is something inhibiting it from reaching a frozen state. Right? That makes sense.
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Old 05-15-2011, 10:05 AM   #9
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The only negative I have experienced is with rubs or marinades that have a fair amount of salt in them.
The salt will predominate the flavors when the meat is thawed and cooked. This has been most true with poultry, fish and thinner cuts of pork or beef.
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Old 05-15-2011, 02:56 PM   #10
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The only negative I have experienced is with rubs or marinades that have a fair amount of salt in them.
The salt will predominate the flavors when the meat is thawed and cooked. This has been most true with poultry, fish and thinner cuts of pork or beef.
T
I think this will be true because the salt will go inside the fibers and saturate for a long time during freezing
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