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The Watercooler
EASY Way to Stock Up on Cooked Ground Beef
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<blockquote data-quote="susiestar" data-source="post: 564610" data-attributes="member: 1233"><p>Yup. We crumble it up with a fork or potato masher or whatever Then we use a slotted spoon to put approx 1 pound into ziplocs. We get as much air as possible otu of the bags, then pat the meat into as flat a shape as possible. Freeze these laying on cookie sheets so they are flat. When fully frozen (the next day or so), take the cookie sheets full of bags of cooked meat out and then get a plastic container an stand those bags up like they were books on a shelf. We get ice cream in 1 gallon square tubs (much cheaper that way) and we reuse the square tubs after the ice cream is gone. I use those to organize the freezer. The bags of meat just stand up in the tub and are easy to get to.</p><p></p><p>It is much faster to thaw the meat if it is in that flat shape than if it was just a lump. Ends up saving a LOT of time.</p><p></p><p>We also freeze raw ground beef in the same flat shapes and have a separate tub for the raw meat to stand in. When we make patties (for making hamburgers later), I use a metal ring I picked up somewhere or other to make sure the patties are all the same size. I make the patty and before I take the ring off, I make an indentation in the center of the patty with my thumb. Not super deep, but enough that you can see it at least. This helps the meat retain it's shape and allows it to cook all the way through far more efficiently. You don't end up with overcooked edges and an uncooked center this way. The patties go on waxed paper on a cookie sheet. When frozen solid, they are wrapped in wax paper and stored in the freezer. The waxed paper makes it easy to make just one or two burgers at a time.</p><p></p><p>You can also cook chicken in the crockpot the same way as the beef. Just pack it in there, make sure tehre is some liquid, and let it go. I check on chicken more often than beef because it can lose flavor if you cook it too long.</p></blockquote><p></p>
[QUOTE="susiestar, post: 564610, member: 1233"] Yup. We crumble it up with a fork or potato masher or whatever Then we use a slotted spoon to put approx 1 pound into ziplocs. We get as much air as possible otu of the bags, then pat the meat into as flat a shape as possible. Freeze these laying on cookie sheets so they are flat. When fully frozen (the next day or so), take the cookie sheets full of bags of cooked meat out and then get a plastic container an stand those bags up like they were books on a shelf. We get ice cream in 1 gallon square tubs (much cheaper that way) and we reuse the square tubs after the ice cream is gone. I use those to organize the freezer. The bags of meat just stand up in the tub and are easy to get to. It is much faster to thaw the meat if it is in that flat shape than if it was just a lump. Ends up saving a LOT of time. We also freeze raw ground beef in the same flat shapes and have a separate tub for the raw meat to stand in. When we make patties (for making hamburgers later), I use a metal ring I picked up somewhere or other to make sure the patties are all the same size. I make the patty and before I take the ring off, I make an indentation in the center of the patty with my thumb. Not super deep, but enough that you can see it at least. This helps the meat retain it's shape and allows it to cook all the way through far more efficiently. You don't end up with overcooked edges and an uncooked center this way. The patties go on waxed paper on a cookie sheet. When frozen solid, they are wrapped in wax paper and stored in the freezer. The waxed paper makes it easy to make just one or two burgers at a time. You can also cook chicken in the crockpot the same way as the beef. Just pack it in there, make sure tehre is some liquid, and let it go. I check on chicken more often than beef because it can lose flavor if you cook it too long. [/QUOTE]
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EASY Way to Stock Up on Cooked Ground Beef
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