Partially freeze meat before cutting

Tip of the Week

Why would you freeze meat?  This is a trick to make it easier to cut and slice.  Especially helping to cut meats into thin slices, strips, cubed, etc.  Place the meat in the freezer for 15-20 minutes which gives it enough time to firm up.  Otherwise if you don’t, the meat can be hard to cut through and slippery, making it difficult to work with.  If the meat is pre-opened, place it into a plastic bag or cover with plastic wrap before putting it in the freezer (just as if you would cover the meat in the refrigerator).  Overall, this will save you time in the kitchen, particularly when prepping dinner in a hurry.  Plus, when slicing the meat first the cook time is reduced.  

One of my favorite ways to cook meat when I’m in a hurry is to slice fairly thin, then cook it in a sauté pan.  I typically add Asian flavors and vegetables to create a stir fry.  The meat takes no time at all to cook (without over cooking) and gets dinner on the table fast!    

Photo Credit: 

Photo by Marina Utrabo: https://www.pexels.com/photo/sliced-meat-on-wooden-tray-4661503/

Photo by Becerra Govea Photo: https://www.pexels.com/photo/close-up-shot-of-slices-of-raw-meat-on-a-wooden-chopping-board-5774153/

Photo by Yash Maramangallam: https://www.pexels.com/photo/slices-of-pork-meat-over-a-brown-paper-6442608/Photo by Eiliv-Sonas Aceron on Unsplash


Freeze cooking stock and broth

Do you ever have leftover stock or broth in the back of your fridge?  Don’t know what to do with it?  Now you can freeze it!  Place into ice cube trays, muffin tins (preferably silicone), or even small zip lock bags.  The silicone makes ingredients come out much easier.  Label the bags or trays so you know which kind of broth(s) there is.  Once the broth or stock is frozen, pop them out of the trays or tins and keep in a gallon bag.   

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