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Frequently Asked Questions
About Meat Preservation

Cool tips and frequently asked questions
about meat storage.

recipebuttonDip the steaks into any oil, wrap and freeze quickly in a single layer. When frozen (24 hours) they should be stuck into zipper bags for additional protection. If you use a flavor-infused oil, so much the better.

recipebuttonBrine the meat in 1 qt water, 1/4 cup salt and 1/4 cup sugar overnight. Pat dry, wrap in cling wrap, lay out to freeze, and put into zipper bag.

recipebuttonDry rub the meat, let it sit in the fridge for a day or so, wrap, freeze, put into zip bag.

recipebuttonSingle layers of wrap won't protect the meats, especially in a frost-free freezer. I use at least three layers; cling wrap, a zip bag and a zip bag. If you oil the meats and package them this way, they'll last a year with no noticeable quality loss. The frozen oil minimizes moisture migration in the meats. They will ultimately become rancid, but that's year off.

recipebuttonThe meats need to be frozen quickly or they'll lose a lot of juice when thawed. Slow-freezing lets long spiky ice crystals form in the meats. They puncture cell walls and the juices leak out. Your freezer should be set below 0 degreesF. Even better if you can get it down to maybe -20F.

recipebuttonWhen thawing meats, do it in the fridge. Foods thawed under refrigeration will lose less moisture and retain a better flavor profile. It will usually take 2 or more days to thaw a chicken. maybe 12 hours to thaw a steak. Don't thaw meats or fish in warm water. Makes the meat dry and tough. Same for the mike.

recipebuttonFrost-free freezers alternately warm and cool the freezer compartment to keep the frost down. That accelerates freezer burn. That's why I have a big, upright freezer that isn't frost free. With oiling and wrapping carefully, I can keep foods in the upright for a much longer time than in the frost-free freezer that's part of my fridge.

recipebuttonTake meats to freeze out of the store packaging. That film is intended to let oxygen in. You want impermeable wrapping for your meats in the freezer. The only exception is when you buy big cuts like sirloin tips or whole rounds that are packed in cryopack bags. Then you can stick the whole thing in the freezer as is. The plastic wrap they use for that is airtight.

Food Preparation (w/Video)- Some great tips on food preparation and a video with Chef Giovanni are featured here.
Kitchen Tips - Tips for maintaining your Kitchen.
Food FAQ's - Read this collection of Frequently Asked Questions about food.
Knive Sharpening (w/Video) - With Chef Giovanni, you can learn by watching this video on how to keep your knives sharpened in your kitchen. This will help prevent many accidents from happening. Dull knives are always been a problem.
Food Safety - Safety Tips for you, your family and your kitchen. A must read!
Coffee Tips and FAQ's - Need some tips on Coffee like storage, etc., here's a great bunch of tips for you.
Meat Tips - Learn certain temperatures that your meat should be cooked at and the preservation of your meats.
Hamburger Recipes - Need some hamburger recipes. There are over 100 here for you to choose from.
Seafood - Seafood FAQ's! I always get asked about seafood inparticular... Shrimp. Check it out!
Pantry Tips - OK. What kind of spices will I need to have on hand that I will you the most of. I know mine. You know yours?


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