freezing meat

[Guest guest]

Sally,

My husband is very inquiring and has asked me why it says in NT to

freeze meat for 14 days before eating it raw. Is this what they do

in fine restaurants when they prepare raw carpaccio meat? Why 14

days?

Thanks,

[Guest guest]

The 14 days is what is recommended by the FDA. Probably not necessary to do

it that long, or even at all, but for the book, I wanted to be safe. Sally

[Guest guest]

Hi , I'm not sure whether its the right thing to do but I wrap meat that

I'm going to freeze in brown grease proof paper (that's what we call it in the

uk) that you use for baking before putting in a plastic freezer bag.

.

>

> Hi Bee and moderators,

>

> I try to freeze raw meat in individual portions and mainly use pyrex

containers. Every once in awhile though all my pyrex containers are being used

so I just store it in a large ziplock bag. Is this really bad and leeching a lot

of toxins in the raw meat? Again...I try not to do it but just want to make sure

when I do it's okay to still eat that meat.

>

> Thanks!

>

>

[Guest guest]

>

> Hi , I'm not sure whether its the right thing to do but I wrap meat that

I'm going to freeze in brown grease proof paper (that's what we call it in the

uk) that you use for baking before putting in a plastic freezer bag.

+++Hi ,

That's an excellent way to protect the meats from the plastic! In fact waxed

brown paper can be used without putting it in plastic bags, like butcher's do.

Cheers, Bee