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. |
I don't thaw the cooked meat. I add it directly to whatever soup, sauce or dish that I am making so it can absorb the flavors of the liquid it is now "thawing" and heating in.
oh - and for thawed but not cooked around the edges.....the meat is ALREADY cooked - so no worries there
