Quote:
Originally Posted by Lisbet  I buy raw ground beef, usually chuck, for making plain hamburgers and cheeseburgers. Usually buy a goodly amount, thinking that I will make patties to put into the freezer. I don't add anything to the raw beef....just plain, unadorned beef patties.
Some of the newly purchased ground beef is used the same day of purchase, and cooks up and taste just fine (3 min. on each side). The rest is portioned off with waxed paper in between, vacuumed with my Food Saver and put into freezer.
Here is my problem.......at that future date, when I want to make hamburgers again. I take them out of the freezer....Have tried thawing first (in the fridge), and have also thrown them into the pan frozen, but they turn out rubbery, tough, and unappetizing. What am I doing wrong? Is it molecular change due to freezing? |
Dont know why you are having problem. I do mine home almost same way. portion out chuck or sirloin. place patty on sheets of WET cling plastic wrap fold over, wrap and press. Then freeze single layer.. Why do WET wrap? It forms a glaze seal on meat. Commercially almost all frozen products are glazed, it protect them from drying effect of freezer.
