Re: My burger quest

It depends on how it's frozen. When you put it in your kitchen freezer
the freezing process is slow causing the water in the cells to expand and
burst the cell wall. That's why there's so much blood and water in the
wrapper when you thaw it. Commercially frozen meat is flash frozen and the
effect is minimized.

"Michael Archon Sequoia Nielsen" <mnielsen@xxxxxxxxxxxxxxxx> wrote in
message news:4455d8ba$0$15785$14726298@xxxxxxxxxxxxxxxxxx
Steve Wertz wrote:
On 28 Apr 2006 12:03:07 -0700, aem wrote:
I&O's claim is that they never use frozen hamburger. IMO, that's
not much of a marketing gimmick. Frozen hamburger is safer and
no less tasty.

It changes the structure and it tends to become dry. When I shape the
patty from thawed ground beef, I feels it is rather watery (which is less
bound to the meat than before it was fozen), and the fat has seperated
from the meat and sticks as a thin layer to my hand.


.

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