Quote:
Originally Posted by QuickSilver  You know, that seems like such a good idea, but I hate defrosting stuff. Am I just being totally irrational? It seems like it would be hard to make sure the meat was actually thawed, but not cooked around the edges, etc. |
The meat/method of using frozen meat works best in things like chili, ragu sauces and such. You let them simmer for a while for the flavors to blend and then you can also be sure they are thawed.