Posted on 03/10/2020 4:56:55 PM PDT by Jet Jaguar
I always have at least a two weeks supply of food because grains are so much cheaper in twenty five to fifty pound bags. Plus there is no local source for Weheni rice anyway.
How do you prevent freezer burn on meat? I would buy meat and place it in the freezer then I wind up with freezer burn meat.
How do you prevent freezer burn on meat?
Your thread title SUCKS.
We don’t keep it in the freezer for too long. We generally keep a pack of chicken or steaks for a couple of weeks without problem. I’d have to check with the missus what’s the longest we’ve kept steaks frozen but I’m sure we’ve been able to keep it for at least a month or more. You may also have your freezer temperature set too low.
We’ve also got some stews, and my world famous pasta sauce in jars. Though those shouldn’t keep for more than a few months unless you add a food preservative to keep bacteria out.
I mean, I figure it will depend on how things play out. If we had to shut down for 2-3 weeks tomorrow, we are all set. If things level out, we’ll rotate out and thaw what we have and re-stock with new stuff. And when the all clear sign comes we’ll just go back to normal. Just trying to keep several weeks of food on hand, and not have to just eat rice, beans and tuna for 2 or 3 weeks. (I do have 36 cans of sardines too - but I like sardines anyway. Don’t usually have that many on the shelf but this is not a usual circumstance).
Yeah, that could help a lot. Mostly I think people have their freezer set too low. Most fridges have adjustable temperatures for the fridge and the freezer. Newer models are digital, older models have dial knobs.
For the most part we just wrap them in the plastic bags but they are getting harder to get now that they are banned. In any case, if I use a zip lock I don’t suck the air out but definitely push as much air out of the bag before the final seal. Seal it 80% or so, push all excess air out, then seal the last 20% or so.
“ Most of the other markets had plenty of stuff available.“
We have a couple of large Asian markets near us, and they have plenty of stuff, including large bags of rice, all kinds of beans and pulses, and plenty of preserved goods.
How do you prevent freezer burn on meat?
==
You have to remove it from the butcher/store packaging.
Use a Food Saver vacuum sealer to remove air, then date and label, and toss into freezer.
It keeps for MUCH longer than if you simply freeze in store pacakging.
Apparently, not a wonderful day in your neighborhood...
Blame the Coronavirus all you want, Sleepy Joe, we know it’s just that you are up past your bedtime.
I started shopping extra about a month ago. Making soup freezing, extra catfood, dog food and paper products way before the current run. We had masks already from scraping lead paint.
I’m not worried I believe the heat/humidity of Houston will dampen the gusto of the virus here.
You should have just zoomed by when they weren’t looking, and grabbed a package or two out of their cart/buggy and kept moving. Anything they said, ignore them. They haven’t paid for it yet, so it isn’t theirs. And they’re hoarding.
“The media is calling it mini-Tuesday”
Why? Bloomberg dropped out on Super Tuesday.
it's still pretty good - Missing Tony and Ziva, and Abbs, but they do pretty well still. At least they don't have snowflake "hate whitey" themes like the FBI show that follows.
And I agree, the paranoia is being fed and driven by a media. Though to be fair, the H1N1 killed a lot of Americans - something close to 15,000 Americans and perhaps as many as 280,000 worldwide. This hasn’t come close to that yet. But if the media awareness can help us stop this virus in its tracks that would be a good thing in the end.
By the time fake news gets done with the virus hoax most voters will think tens of the thousands of Americans died of the Wu Flu.
Yes, vacuum packing. Air is the enemy when freezing for a long time.
PING
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