BEEF, how to |
© Janneke's Recipe pages - kitchen tips and tricksFirst published: April 12, 2003, Netherlands |
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Type |
Max. |
Suitable: |
Pre-freezepreparation |
Thaw method |
Remarks: |
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in baking oven 150° C |
in cooking or frying pan |
Room temp. |
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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 |
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Frozen in the pan |
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6 à 8 months |
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Bouillon meat |
10 à 12 months |
very well |
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Frozen in the pan |
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immediate in cold or boiling water |
Ground beef |
4 months |
well |
packets not morethan 500 gr. |
10 à 15 minutes |
|
6 hours |
pork and steak mince can be mixed |
Steak tartar |
thinly: 6 months |
very well |
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Soup meatballs |
thinly: 6 months |
well |
beside each other ona plate, then pack |
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Frozen in the soup |
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Heart |
3 à 4 months |
well |
cut |
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Frozen in the pan |
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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 |
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Liver |
3 à 4 months |
very well |
pieces not heavier than 300 gr. |
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Frozen in the pan |
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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 |
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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 |
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