
photo source: yahoo.com
* Freeze the meat quickly and maintain your freezer's temperature at 0 degrees F or below. For best quality, freeze beef roasts and steaks up to 12 months; lamb roasts and chops up to 9 months; pork roasts and chops up to 6 months; ground beef and lamb up to 4 months; and pork sausage up to 2 months.
* Thaw the frozen meat in the refrigerator on a plate or in a pan to catch any juices. Do not thaw meat on the counter at room temperature.
source: bhg.com

1 diner's comment:
nabasa ko pa iba mong entry ..galing mo siguro magluto! nakakagutom talaga dito...u know i am planning to cook for myself! kasi ever since, i've been eating outside....and my father told me na it would be better if i cook for myself..kaso di ako marunong...pero now, i think i know where to go na ..you've got quite a number of recipes i can make here in my pad hehe ^_^
Post a Comment