Timeline for Unfreezing and cooking steaks like ribeye or club steaks
Current License: CC BY-SA 3.0
7 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Oct 20, 2013 at 11:52 | history | tweeted | twitter.com/#!/StackCooking/status/391894806898933760 | ||
| Oct 18, 2013 at 19:20 | vote | accept | samyb8 | ||
| Oct 18, 2013 at 17:15 | answer | added | Joe | timeline score: 3 | |
| Oct 18, 2013 at 16:49 | comment | added | SAJ14SAJ | That sounds more like you have cooked it badly than anything to do with freezing it. | |
| Oct 18, 2013 at 16:48 | comment | added | samyb8 | I mean, when chewing it, it seems like a whole piece (like rubber) instead of the usual feeling of meat which should be more juicy. | |
| Oct 18, 2013 at 16:26 | comment | added | SAJ14SAJ | Freezing meat should not have a deleterious affect on its quality, other than perhaps a tiny bit more moisture loss; and if it does, ironically, it would make the meat more tender. What exactly do you mean when you say "seems to get cut in pieces like if it was rubber, instead of the cut that it had..." | |
| Oct 18, 2013 at 16:23 | history | asked | samyb8 | CC BY-SA 3.0 |