Monday, 28 April 2008

In the deep freeze

Had a pint earlier, and asked "Chef" who teaches all aspects of food at a college, and who's pond I looked after last summer for a couple of weeks, what a fillet steak, I had had in the freezer for 12 months, was going to be like for dinner tonight.
He told me, as it defrosted the juices in the meat would run clear from the meat, and when cooked it would be dry. I seasoned then grilled it, and gave it its best chance. It had flavour, and it was to nice a piece of meat to let go to waste, but his comments were spot on.


No comments: