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Burning Question: Can You Refreeze Raw Meat After Thawing?

YumSugar — Thu, 19 Feb 2009 09:00:00 -0800

Yes, you can- but you may not want to. According to the USDA, when raw meat is thawed in the refrigerator, it is safe to refreeze it without cooking. For this reason, it's perfectly OK to purchase, say, a previously frozen piece of salmon from Trader Joe's, and then put it in your freezer when you get home.

But if you refreeze thawed poultry or meat, you will be compromising quality of taste and texture. Not only does meat lose water during the defrosting process, but refreezing it also creates ice crystals within the structure of the meat that alter its fibers, leaving an unfortunately dry cut of meat.

Of course, like all raw animal protein, the true safety of the product will depend on whether it's been properly handled. The best ways to defrost raw meat are in the refrigerator, in cold water, or in the microwave - not on a room-temperature kitchen counter.

Got a burning question? Contact us.

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Simple Tip: Freeze Bacon Before Chopping

partysugar — Tue, 13 Jan 2009 10:15:20 -0800

These days bacon is such a hot ingredient, it's everywhere! Within the past couple of months, the fatty, salty pork has become a staple in my pantry. If you use bacon as much as I do, consider placing the bacon in the freezer 15 to 20 minutes before slicing any time a recipe calls for uncooked, chopped bacon. The colder the bacon, the easier it is to slice and dice. For the most efficient cutting, use a properly-sharpened knife. Be sure not to forget about the bacon - you don't want it to freeze completely.

This technique also works well for pancetta and proscuitto. Is bacon a recurring ingredient in your meals? Share your secrets for handling bacon below!

Do You Freeze Things?

partysugar — Mon, 01 Sep 2008 07:48:38 -0700

The only things in my freezer are ice, frozen berries, puff pastry, and vodka. There was a time when my freezer was full of tupperware, but I never ended up eating anything I froze, so I stopped. Although I make soups and casseroles, I prefer to eat the leftovers rather than freeze them for a later date. How about you?

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Produce + Big Freeze = Big Bucks at the Supermarket

YumSugar — Thu, 18 Jan 2007 16:05:11 -0800

As you may know, winter is the season for citrus. Unfortunately, winter is also the season for big chills, winter storms and cold fronts. The severe weather that we in California are experiencing is expected to highly impact the fresh produce industry. In fact, over 70 percent of this season's citrus crop was ruined, which could lead to a total loss of over $1 billion. Other crops, such as lettuce, avocados, artichokes, strawberries and broccoli were also hit and will be in short supply.

So what's this mean for you? It means that you better get prepared for a shock at the supermarket. Wholesale prices for oranges have already tripled and artichokes have doubled.

Mike Kaprielian, produce buyer at Cal-Mart Supermarket in San Francisco's Pacific Heights neighborhood, said lettuce has started to edge up, and he expects more price rises.

"Last week I paid $17 for a box of leaf lettuce. Now that same box is up to $24," he said. "It probably will continue going up because the product they're picking now is what was out in the field" during the freezes.

"The additional cost I have to pay will be passed on to the customer," Kaprielian said. "That's just part of doing business."

However, on the bright side, stone fruits (like plums and cherries) actually enjoy a good cold snap. So maybe you could start with a glass of cherry juice in the morning instead?!

Source: San Francisco Chronicle - January 16 and January 18

Thanksgiving Tip: Freeze the Butter Before Making Pie

partysugar — Mon, 23 Nov 2009 09:00:32 -0800

When making pie dough, it's very important to use really cold butter. This will ensure that the crust is rich, flaky, and buttery. Most recipes remind you that the butter should be cold, but whenever I'm baking a pie, the first thing I do, before measuring anything, is cut the butter into 1/4-inch cubes. I put the cubes in a small dish and place it in the freezer. Then, I start making the dough. The butter is in the freezer for only a few minutes and doesn't really freeze; instead it gets really cold. Do you have a tip for great Thanksgiving pie?

Chef's Tip: Freeze Extra Sauce In Single Serving Portions

partysugar — Mon, 14 May 2007 06:03:51 -0700

I went to dinner the other night with the ruggedly down-to-earth Nick (Michael Chiarello's sous chef!) who cooks restaurant style meals in his tiny kitchen at home. He gave me a great tip that I just had to share with all of you. If you live alone, or are only cooking for two, make a large batch of sauce like a red-wine lamb reduction (that was his total cheffie example, but you could do the same with tomato sauces, pesto, etc.) and freeze it in ice cube trays. Once frozen, pop the sauce cubes into a ziplock for easy storage. When you are cooking for one or two, you can pull out a couple of cubes and not have to defrost your whole quart or more of sauce. This is the easiest way to freeze/defrost alot of sauces and reductions.

Eggs: Freeze the Other Half

YumSugar — Fri, 29 Dec 2006 00:03:01 -0800

So you've gone all out and made a great recipe that called for egg yolks only. It came out great, but what did you do with all the egg whites? If you normally toss them in the trash, then it's time to rethink your strategy. Egg whites can actually be frozen for future use. Simply take a clean, empty ice cube tray and put one egg white per cube. When they're frozen, take the cubes out and put them all in a ziploc bag. They will last about 3 months, and need to be defrosted in the refrigerator before using (about 8 hours).

If you have leftover egg yolks, you can freeze those also, however a lot of chefs don't recommend it. If you do freeze them, you will have to stabilize them first (if you don't, they may become too thick to use). To do so add 1 tablespoon of sugar or honey per pint of egg yolks or 1 teaspoon of salt per pint of egg yolks. You can decide on sugar or salt depending on what recipe you're going to use in the future. If it's a savory dish, then add salt, if it's a sweet dish, add sugar. The stabilized yolks can then be frozen like the whites (1 tablespoon = 1 egg yolk). To use the yolks, remove from freezer and let them thaw in the fridge for about 8 hours. They will also last about 3 months.

Note: These will not look the same as fresh eggs, but with proper storage and handling, your results should be the same.

The Basics: Vanilla Ice Cream

partysugar — Mon, 14 Sep 2009 07:50:37 -0700

There's nothing like fresh-churned homemade ice cream. It's cool, but melts in your mouth, creamy and smooth, and when compared to a grocery store variety, has a richer, cleaner, more pure taste. To make ice cream you need an ice cream maker and a little skill, but most of all, it requires patience. Many recipes are egg-based, and one of the steps involves tempering a ribbon-like egg yolk and sugar mixture with warm milk. If you aren't patient, the eggs will scramble. Patience also comes in handy while you're waiting for the ice cream to freeze! When mastering the basic procedure, start with vanilla ice cream. It's a flavor that can be enjoyed in every season, is loved by all, and pairs with a variety of desserts. Once you know how to make vanilla, it's easy to experiment with more complex flavors - you can stir in strawberry puree, or chunks of chocolate, or small pieces of Oreo cookies. To learn how it's done, keep reading.

Frozen Blended Drinks: Love Them or Leave Them?

partysugar — Sat, 05 Sep 2009 04:00:18 -0700

I'm a fan of just about every type of cocktail, be it a tiki drink, modern classic, or wine-based concoction. However, I'm not too crazy for frozen cocktails like blended margaritas and strawberry daiquiris.

Sure, I enjoy the occasional piña colada poolside, but when it comes to frozen drinks, I normally stay away. They're sugary, too filling, and brain-freeze inducing.

How do you feel about them?

Source: Flickr User Cillian Storm

Do You Freeze Your Alcohol?

YumSugar — Fri, 20 Mar 2009 11:45:11 -0700