Re using bait

[saltysenior]

the guy uses beef on this trotline

[dfran]

Green, I am only saying that when you freeze meat, any meat, Chicken, Pork, Beef, Fish,Iguana,Snake, Sheep, or Horse, it changes the consistency of the meat. Please don't try and tell us that it doesn't. When water freezes it expands, it's one of the only thing that does, most objects contract with the cold and expand with heat. When you freeze a piece of meat the water in that meat expands, it breaks the cells that are holding the water. When you thaw this piece of meat the water is drained from those cells, the meat can't possibly have the same consistency as an unfrozen piece of meat. Just admit you're wrong and move on.

[Chef Lar]

I use vacuum packaging to package my meat that is to be frozen, so I don't have problems with freezer burn or excess water being released from my steaks when they are defrosted.
So if all meat that you buy at the grocery is already aged, then why are there people, including Alton Brown, advocating that you age it yourself?
When I said that in common English it is perfectly correct to call them cows, I was referring to all the people who didn't grow up on a dairy farm, a population that outnumbers you farmers.  If you see a member of the cattle family standing in the middle of the road, most people would say there is a cow in the road, unless they find it necessary to get out and examine the animal in order to choose the correct name.
You can't milk all cows - only those that have given birth and have been milked every day since that time. I don't consider it an insult that I didn't spend much time growing up on a dairy farm, but I have visited dairy farms - I can't believe you have any sense of smell left after smelling that horrible odor for an extended period of time.We raised a small number pigs for awhile, but I never insulted people who didn't know the difference between a sow, gilt, shoat, boar, barrow - even the people in the industry just referred to them generally as pigs unless they were referring to an specific pig.
    

You're right. Breathing all that carbon monoxide, diesel exhaust, and dirt floating in the air coming from the tail pipe of a delivery truck bringing dry aged beef, to your favorite restaurant is a whole lot better. Now you wanna talk pigs.

[green]

You're right. Breathing all that carbon monoxide, diesel exhaust, and dirt floating in the air coming from the tail pipe of a delivery truck bringing dry aged beef, to your favorite restaurant is a whole lot better. Now you wanna talk pigs.

That's why I said a small number - our kids were raising them for 4-H. We kept them upwind from the house, so we didn't have an odor problem. A pig farm is a whole 'nother story. I have asthma and I would rather smell smog than feed lots and milk farms. Maybe that is why there are a whole lot more people choosing to pay more to live in L.A. than in Kansas next to a feed lot.

[green]

Green, I am only saying that when you freeze meat, any meat, Chicken, Pork, Beef, Fish,Iguana,Snake, Sheep, or Horse, it changes the consistency of the meat. Please don't try and tell us that it doesn't. When water freezes it expands, it's one of the only thing that does, most objects contract with the cold and expand with heat. When you freeze a piece of meat the water in that meat expands, it breaks the cells that are holding the water. When you thaw this piece of meat the water is drained from those cells, the meat can't possibly have the same consistency as an unfrozen piece of meat. Just admit you're wrong and move on.

I'm not saying they are the same. Didn't you read what I wrote? I said: "Of course, fresh is better." I guess what I am saying is that freezing doesn't make the meat so horrible that you have to throw it away, unless you get freezer burn or you leave it in there too long. It is still tasty enough to enjoy. I freeze the meat I use to make pot roast - it doesn't matter that it loses water because I cook it in water and for so long that I am changing the consistency anyway. In addition, when I make a stir-fry where the meat has to be sliced paper thin, the best way to do this is to partially freeze the meat before slicing. This never affects the taste. Some meats suffer more from freezing than others, which is why I never freeze fish or ground meats. In the original discussion, we were talking about chicken necks, which I freeze so I can make soup when I get enough. The broth they make is the best - I really don't think it matters that they were frozen before cooking.

[Crabbyd]

How did this get to 3 pages on frozen beef or non frozen beef for resturants from freezing crab bait?          

[jack1747]

How did this get to 3 pages on frozen beef or non frozen beef for resturants from freezing crab bait?          

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