To freeze or not: Mastering the art of ground meat storage
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 worth having ground meat on hand because it's an ingredient in many dishes. It's used in cutlets, meatballs, sauces, fillings, and casseroles. You can freeze it without worry, but it's important to follow some rules and know how to store it properly.
How to freeze ground meat?
The most important rule is to freeze it quickly, preferably on the same day it was purchased. It's not advisable to freeze meat or other products that have been sitting in the fridge for a long time. It’s also essential that the meat is well-packed to prevent air access and minimize the risk of quality loss. Use airtight food wrap, freezer bags, or freezer containers for freezing. Dividing the ground meat into smaller portions before freezing is also a good idea.
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 easily monitor the storage time. The storage duration should not exceed 3-4 months to ensure the meat retains its best flavour.
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 take quite some time. The fridge helps maintain an 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 regularly change the water every 30 minutes 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. The cooking time will be longer, so a bit of patience is required. The simplest way is to bake frozen meat. Sautéing is more challenging because during the process, the meat will release water, which can disrupt cooking.
