Freezing and thawing meat: how to (not) do it
The freezer is your best friend. Storing supplies, keeping leftovers, making the most of special offers: just throw it in the freezer. But when freezing and thawing meat, there are a few things to pay close attention to. We’ve listed them for you.
Steak with freezer burn, chicken legs with a strange smell or mince dripping with water: things can go seriously wrong with meat in the freezer. Luckily, meat experts explain how to handle it properly. Are you taking notes, or will you remember it all?
Tip 1: work quickly
You want to freeze fresh meat as quickly as possible. That minimizes the risk of freezer burn, where the meat’s cells are damaged by growing ice crystals. So wrap the meat well, place it at the back of the freezer (because that’s the coldest spot) and always keep your freezer temperature at minus 18. Also stick a label on it with the date and contents to avoid an exciting round of freezer roulette.
Tip 2: don’t wait too long
You can keep meat in the freezer for a long time, but not indefinitely. The larger the piece of meat, the longer you can store it. According to Vlees.nl, beef can stay in your freezer for six months, veal and pork for a maximum of three months, mince for two months, and frozen curry or stew will also last about two months.
Tip 3: thaw slowly
Drill it into your head: freeze as quickly as possible, thaw as slowly as possible. So don’t put it in the sun or on the radiator to thaw quickly, but place it in the refrigerator. That takes at least a day, so planning is important. Leave it wrapped so it doesn’t dry out, and make sure that any liquid running out of the meat doesn’t drip onto other things in the refrigerator. Wash the plate (seems logical to me) and pat the meat dry before frying it.
Tip 4: one more time
Imagine you’ve thawed meat, but the day takes an unexpected turn and you’re not going to eat it. Back into the freezer? You can, but it won’t improve the taste. It’s better to cook it and then freeze it cooked. Turn the thawed mince into meatballs that go into the freezer with the spicy chili sauce already on them, stew the chicken legs in wine and cook the stewing beef in beer. Next time, you’ll have a quick meal ready to go—ideal!
