How to freeze ground meat
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This is a handy kitchen tip which I learnt from my friend didally, and something which I have been doing for years. The best way to freeze ground or minced meat is to measure the exact portions which you are using in your recipe (because once thawed, the meat should not be refrozen). Place the meat in individual freezer bags and flatten the bag with your palm. The flattened package thaws quickly and evenly, in about 10 minutes. You also save precious freezer space as the flattened packages are stackable. If you are not already freezing ground meat in a flattened package, try this trick next time and I am quite sure you will never do it any other way again.
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In the past, when I was freezing a chunk of ground or minced meat, the thawing is uneven (the middle of the meat gets thawed the slowest) and it takes forever. I have tried using the microwave for fast defrosting before, and I absolutely hated that because I almost always ended up cooking the exposed minced meat in the process. This tutorial will work for any type of ground meat (chicken, pork, beef, turkey, mutton) and any amount (as long as the meat is packed a flat layer).
Benefits of freezing ground or minced meat in a flat package
- meats freezes and thaws much faster due to increased surface area
- meat thaws in 10 minutes
- meat thaws evenly
- flattened bags can be stacked in the freezer, saving space.