I pkg 2-person steaks, chicken pre-marinated for freezer

[Kathie in Thorp]

This isn't a long-term freezer thing, but I buy chicken breasts in bulk, then re-package in portions to freeze with a vac packer. Our beef already comes frozen, in our preferred portions, from the custom-cutter. But I unwrap a few packages of steaks, or hold a few servings of ch. breasts as I'm packaging, and put them in zip-lock bags with whatever our favorite marinade is, depending on the critter, and then into the freezer. So, as they thaw, they are marinating. Haven't killed either of us yet doing that, and it sure saves time when you've got a busy day and don't want to spend an hour or two soaking meat after it's thawed. Abut 2-3 hours of that ziplock in a big bowl of water will thaw/marinate them -- I'm lucky that hubby is usually home by noon, but I'm not until at least 5:30, so we can thaw that way. Overnight in a bowl of water in the fridge might work as well. K

 

[slick4591]

If you're thawing in the fridge there's no need for water. In fact, water cools really close to the packaged temp and helps to insulate, thereby increasing your thaw time. Leave it sealed placed in a bowl and let 'er alone in the fridge. I really like the marinating idea as vacuum packaging help pull the marinade into the meat. For the quick thaw take as much air out of the zip-lock as you can, then place it in a bowl with a trickle of cold water running on it. You'll notice faster thawing times, which cuts down the time for bacteria to grow. Really important for the young and old.

 

[Kathie in Thorp]

Vac-packing with a bunch of liquid stymies me. That's why I zip-lock the meat w/ the marinade, pull as much air out as I can, and plan on not leaving pkgs in the freezer for more than a month or so. Thanks, Slick, for your thoughts!!