every time i freeze ground chuck it turns brown...is there anything i can do to prevent this from happening?
2007-10-05 11:41:27 · 5 answers · asked by cmapna 2 in Food & Drink ➔ Cooking & Recipes
Make absolutely sure that when you wrap it, you squeeze all the air out of it. The brown is the iron in the blood oxidizing (being exposed to oxygen). While it's not harmful, it is unsettling.
2007-10-05 11:47:41 · answer #1 · answered by Brutally Honest 7 · 1⤊ 0⤋
It won't matter how much air you squeeze out that much because when the juices freeze it gives off liquid which turns to ice. I wrap mine in a square of wax paper, than a square of foil, then into the ziplock. And I still squish the air out of the bag. I haven't had a problem with freezer burn this way.
2007-10-05 12:30:21 · answer #2 · answered by chefgrille 7 · 0⤊ 0⤋
Buy some of the fancy freezer ziptop bags.
When you put the meat in, make sure you squish out all of the air, before sealing the bag.
Brown meat is still safe to eat- it just looks a little wonky. Well, it's still safe to eat, as long as it's not like 3 months old... that's when it starts getting freezer burn and tastes TERRIBLE.
2007-10-05 12:10:11 · answer #3 · answered by Chef J 4 · 0⤊ 0⤋
yeah buy yourself a sealer unit and pull all the air out,
there are several good ones on the market
2007-10-05 11:49:09 · answer #4 · answered by rich2481 7 · 0⤊ 0⤋
PUT IT IN A FREEZER!
2007-10-05 11:43:48 · answer #5 · answered by Anonymous · 0⤊ 1⤋