I plan every weeknight dinner, and half the time the night arrives and my main meat source is still frozen and I have to push that meal out and scrape something else together.
Is it my fridge? Why does meat thaw in 24 hours sometimes and 48+ hours other times? Maybe I should just thaw everything a day earlier as a rule, and if that is the case, how long can something sit ‘thawed’ in the fridge?
Any help appreciated!
[link] [comments]
from AskCulinary https://ift.tt/yNvHLDC
Comments
Post a Comment