I have full freezer of frozen pork meat (it was bought from trusted supplier, so quality is out of question)
The problem that i have is that once i defrost it (by putting in in fridge overnight) it all looks and seems fine, like normal meat (i will pat it with napkin, so that its dry). But as soon as i try frying it or baking it, it just releases soo much water that it ends up being cooked.
How can i avoid this, and how can i fix it? (as i sayed, i have full freezer of meat)
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