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Don't know how creative this is, but the salmon was on sale, so I picked up some for din. I'm also thawing out a French loaf of bread, plus cooking up some rice and broccoli.

Probably should have this tomorrow, what with cooler wet weather coming in for a day or so, but I can't get it together early enough to get to the freezer and pull something out to defrost in time. So, I have to get something fresh from the store.

LOL. I thought I was the only one who dreads a trip to the freezer in the basement.

Colbyt wrote: ↑Mon Sep 07, 2020 1:06 pm LOL. I thought I was the only one who dreads a trip to the freezer in the basement.

I don't mind going down there. I just usually forget about it till mid afternoon, and it's too late to get it thawed in time, or I have to push the thaw process, which, IMO, isn't good. I thing the thawing process should be a long, drawn out process, rather than being pushed. Anyway, at some point during the day I remember, and ask DW if she got something out (because we had discussed it earlier in the day) but she says I was the one that agreed to go down there.

Today, I think it's going to be pasta with meatballs for din. I say "pasta", because one dissident in the household is tired of spaghetti. So, it might be spirals, penne or elbows. My favorite are these squiggles (best way I can describe them). They're like elbows, but with a little longer with a second elbow/twist. More on this later!

I much prefer natural thawing but the MW at lower power levels does okay.

Immediately after posting I went down and brought up the country rib meat for tonight, else I would be in your shoes about now.

They did a segment on the news the other day. You are supposed to be organized and put your frozen stuff in the fridge to defrost in time. Leaving out on counter is worst apparently (guilty). Putting in dish of cold water if you are in a hurry (been there, done that). Micro defrost you should cook right away. Haven't had much success with micro defrost. Seems to start cooking edges before center defrosted.

Accrete wrote: ↑Mon Sep 07, 2020 6:35 pm They did a segment on the news the other day. You are supposed to be organized and put your frozen stuff in the fridge to defrost in time. Leaving out on counter is worst apparently (guilty). Putting in dish of cold water if you are in a hurry (been there, done that). Micro defrost you should cook right away. Haven't had much success with micro defrost. Seems to start cooking edges before center defrosted.

If you are using the built in defrost cycle that can happen. IMO those are too aggressive.

For a 1 lb pack of ground beef I do 2m @ 50%, evaluate, flip it over after a rest and usually do 2 more at 40-50%.

If I took a frozen steak out of the freezer, it would take at least two days to thaw in the fridge. Those things are solid bricks and would be classified as a weapon if thrown at someone.

I'd really have to be organized to thaw in the fridge. Here's how the dialogue usually goes: "What are we having for din?", followed by "Good question...". And then silence, and it's usually forgotten till about 2pm. Then it's too late.

I normally use the "thaw in a pot filled with cold water" method for the most part. Steak in vac pacs are pretty ok to thaw on the counter for a bit, as long as they are checked on once in a while. Ground beef (again as long as in a vac pak), counter for a bit, then water, and if still not thawed, it goes into the fridge and we order pizza.

Speaking of vac paks. I'm becoming annoyed with my machine. What suggestions might any of you have for a new one?

I would love to have a chamber style but they are just way to pricey.

This is the one I've got. It's not very expensive, and I think it's lasted 3 years so far. Maybe $100 in the US.

https://www.walmart.ca/en/ip/foodsaver- ... 0002585704

I think these are the bag rolls.

https://www.walmart.ca/en/ip/foodsaver- ... 0192387293

I will have to check that one out. I'm ready to pay a bit more for no frustration.