Freezing minced meat Part 2
Minced meat spoils very quickly even in the fridge - you should consume it right away! But consuming means cooking or frying and not just feeding everything up. If you use minced meat mostly for chili con carne, leek soup, lasagna or Bolognese sauce, try my freezing tip: with all these recipes, the first thing to do is stir-fry with onions and sometimes garlic before cooking. Of course you can not make meatballs and meatballs that way. Buy Billighack for 2.25 to 2.49 kilograms on offer. Chop onions - garlic if necessary. Fry everything and then freeze. As far as hygiene is concerned, you are definitely on the safe side. The above-mentioned dishes are then always made quickly, since several operations are eliminated - less work, less waste, faster and cheaper. Extra note: When searing hack comes a lot of water and then it's cooking instead of roasting (with roasting substances). Basically, use large pots or pans, do not salt - only when it takes color or at the end - then lightly pepper, small quantities successively fry - for example, for a kilo three times in a row 333g - if necessary, pour away too much liquid. For Italian dishes I mix in the still hot mass dry spices (oregano, marjoram, thyme). Allow everything to cool slowly at room temperature then let the spices through - only then freeze.
