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There is a common misconception that you should absolutely never cook meat from frozen or near-frozen. This is incorrect. I would also not recommended putting any meat on a low heat to thaw it out - you are asking for tough meat at best and food poisoning at worst. The aim when cooking meat is to bring the internal temperature up to a safe level for a ...


The instrument sold to markets to determine % fat apparently (from operation manual) renders a known volume of ground beef into a known diameter vial and measures the thickness of the fat layer floating above the water with a gauge that is calibrated in fat percentage. This instrument would not account for added water (which presumably takes up some of the ...

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