Freezing ground meat: Do's and don'ts for best flavor
To freeze or not to freeze? When it comes to ground meat, we often have doubts. Freezing can be an effective storage method, but it's important to know how to do it correctly. Proper thawing and preparation of the meat are also crucial.
It's always advantageous to have ground meat on hand because it is an ingredient in many dishes. It's used in cutlets, meatballs, sauces, fillings, and casseroles. You can freeze it without worry, but you must follow some important guidelines. It's also essential to store it properly.
How to freeze ground meat?
The most important rule is to freeze it quickly, ideally on the same day it was purchased. It's not recommended to freeze meat or other products that have been sitting in the refrigerator for a long time. Ensuring the meat is well-packed is crucial to prevent air access and minimize quality loss. Use airtight food wrap, freezer bags, or freezer containers for freezing. It's also a good idea to divide the ground meat into smaller portions before freezing.
Always with a label
If you decide to use freezer bags, remove the excess air from them. You can use special devices for this or squeeze the air out manually. Each package should have a label with the freezing date to make it easier to monitor the storage time. It should not exceed 3-4 months to retain the most flavor.
How to thaw ground meat?
When you want to thaw ground meat, it's best to place it on the lower shelf in the refrigerator or in a drawer designated for this purpose. Planning the thawing process in advance is crucial, as it can be quite long. The fridge helps maintain the optimal temperature and reduces the risk of bacterial growth.
If you need to thaw it quickly, you can put the meat in cold water. Beforehand, ensure that the packaging is tightly sealed. It's also important to change the water every half hour to maintain its low temperature. After thawing, the meat should be used immediately and not refrozen.
Can you use ground meat without thawing it?
Ground meat is ready to use right after thawing. If you're short on time, you can also use frozen meat, but remember to start the preparation process at lower temperatures. It will take longer, so a bit of patience is needed. The simplest way is to bake frozen meat. Sautéing is more challenging because the meat will release water during the process, which can disrupt it.
