Did you buy more meat than you can consume at once? The most common way to keep it for a long time is then frost, which will not lose future lunch at its value. And not only that, the frozen meat can taste much better in the result. Talk to how to do it.
Even before you put the meat in the freezer, you can take one simple step, resulting in several positive changes. It is a marinating that softens the structure of meat, gives it an interesting taste, and moreover, such preparation will save you a time that you would otherwise devote to the frozen raw material just before cooking.
Deeper into the meat
Why marinate meat even before you store it for longer -term rest in the freezer? We have more reasons for this to be indicated. The truth, confirmed by experts not only from the culinary area, is a good ability of meat in freezing to suck fluids and thus parts of the marinade deeper into the structure of its fibers. What does this mean? The steak will have after frying, or any other treatment, the taste evenly distracted throughout its volume. This is definitely one of the features of quality preparation.
Better meat structure
In addition to the arguments already mentioned, it is also an improvement in meat structure, which is due to the ability to gently decompose some stiffer mass structures. Loading into the marinade will allow us to prepare a dish without “” “” pieces “that many boarders really do not want to put in their mouths. In addition, if the marinated meat already goes through deep freezing, you can rely on nothing like that.
You save time while cooking
A big advantage is also the time saving, which is usually not spare. For example, if you are preparing a Sunday lunch, you might also welcome a while to put the laundry in the washing machine, or wipe the dust to make the household like a box. If you have the meat pre-loaded, it will only be enough to thaw it in the right way. It can do it itself and you will have time for other activities – for example for a walk or games with children.
According to the type of meat
Before you start marinating, we should remember what raw materials will be suitable for specific types of meat. For example, chicken will be the most “suit” marinade yoghurt, herbal oils, or honey with mustard. It is a fine meat, so there is no need to use any stronger taste. The beef with the benefit can withstand garlic or soy sauce, as well as wine vinegar, for example, in combination with rosemary. Pork can be loaded like chicken and fish lovers will appreciate lemon juice with herbs of their choice, dill, or calmly coconut milk.
So that the marinade does not leak
What else should we remember? The meat in the marinade must be thoroughly wrapped in the freezer and secured against the liquid content. If you have a vacuum at home, you have won. If not, similarly, the modern simply closable stronger bags, which are available in stationery or other specialized stores, can also serve. To be sure, you can use a double packaging, it pays to be sure. Then place the meat in the freezer so that the liquid can not concentrate only in one place and the rest of the meat would then remain untreated.
Beware of time
Although it seems that this treated meat will last with some exaggeration forever, it is not quite true. Remember, therefore, that every bag needs to be carefully and indelibly marking the date of insertion in the freezer so you can process it in time. The easy aid is that the darker the meat, the longer it lasts. While beef can be kept in the freezer for up to a year, for pork and chicken it should be a maximum of nine months and do not leave the fish in frost for more than half a year, otherwise you could subsequently struggle with unpleasant health problems.
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