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I know fresh is always best. But sometimes we have to opt to cook/smoke foods that have been previously frozen. Once thawed things appear the same when you look at the meat you are preparing. But freezing can not only change the muscle structure but also it can affect the moisture available in the protein. Curious to know if anyone prepares or cook items differently that were frozen.
I was thinking about this after I did some ribs this past weekend. The ones I cooked the day I got them fresh were perfect. The ones I thawed and prepared the same way were dry. I know meat and fat can be different from each animal, but I was wondering if the freezing for a month also played into it. It hadn't dawned on me to possibly look at processing and cooking differently.
Figured I'd ask here to see if it was something others had taken into consideration when they use meat that is thawed.
I was thinking about this after I did some ribs this past weekend. The ones I cooked the day I got them fresh were perfect. The ones I thawed and prepared the same way were dry. I know meat and fat can be different from each animal, but I was wondering if the freezing for a month also played into it. It hadn't dawned on me to possibly look at processing and cooking differently.
Figured I'd ask here to see if it was something others had taken into consideration when they use meat that is thawed.
