[ Show ]
Support VoyForums
[ Shrink ]
VoyForums Announcement: Programming and providing support for this service has been a labor of love since 1997. We are one of the few services online who values our users' privacy, and have never sold your information. We have even fought hard to defend your privacy in legal cases; however, we've done it with almost no financial support -- paying out of pocket to continue providing the service. Due to the issues imposed on us by advertisers, we also stopped hosting most ads on the forums many years ago. We hope you appreciate our efforts.

Show your support by donating any amount. (Note: We are still technically a for-profit company, so your contribution is not tax-deductible.) PayPal Acct: Feedback:

Donate to VoyForums (PayPal):

Login ] [ Main index ] [ Post a new message ] [ Search | Check update time | Archives: [1]2345678910 ]

[ Next Thread | Previous Thread | Next Message | Previous Message ]

Date Posted: 13:27:37 03/24/03 Mon
Author: Peter
Author Host/IP: Guelph-ppp3514983.sympatico.ca /
Subject: Re: Frozen vs Fresh
In reply to: Mop 's message, "Frozen vs Fresh" on 09:12:40 03/24/03 Mon

Hi Roger, I've done both and have not noticed a difference as long as I thawed the meat in the fridge. This takes several days for something like a butt. Ribs, both beef and pork are quicker to thaw even in the fridge.

I thawed some brisket flats last summer out of the fridge and they were drier and a little on the tough side. Don't think I'll do that again.

I've never cooked anything frozen so can't help you there.

BTW, how was the maple glaze?


[ Next Thread | Previous Thread | Next Message | Previous Message ]

Forum timezone: GMT-5
VF Version: 3.00b, ConfDB:
Before posting please read our privacy policy.
VoyForums(tm) is a Free Service from Voyager Info-Systems.
Copyright © 1998-2019 Voyager Info-Systems. All Rights Reserved.