BEEF, how to

© Janneke's Recipe pages - kitchen tips and tricks

First published: April 12, 2003, Netherlands

Type

Max.

Suitable:

Pre-freeze

preparation

Thaw method

Remarks:

in baking oven 150° C

in cooking or frying pan

Room temp.

Steak

10 à 12 months

very well

separate packing

10 minutes

10 min. low heat

2 à 3 hours

never let thaw entirely

Bouillon

thinly: 8 à 10 months

well

make strong bouillon

Frozen in the pan

6 à 8 months

Bouillon meat

10 à 12 months

very well

Frozen in the pan

immediate in cold or boiling water

Ground beef

4 months

well

packets not more

than 500 gr.

10 à 15 minutes

6 hours

pork and steak mince can be mixed

Steak tartar

thinly: 6 months

very well

Soup meatballs

thinly: 6 months

well

beside each other on

a plate, then pack

Frozen in the soup

Heart

3 à 4 months

well

cut

Frozen in the pan

for bouillon or special preparations

Poulet

6 à 8 months

well

pieces of equal size

30 minutes

2 à 3 hours

after partial thaw, separate the pieces

thinly: 10 à 12 months

very well

Liver

3 à 4 months

very well

pieces not heavier than 300 gr.

Frozen in the pan

as soon as it can sliced it is sufficiently thawed

Kidneys

3 à 4 months

well

before freezing simmer a couple of hours in salt water

10 minutes

10 minutes low heat

2 hours

Roast beef

10 à 12 months

very well

Pieces never heavier than 1.5 kilogram.

20 à 30 minutes

3 à 4 hours

never let thaw entirely