Chilled meats rule, frozen ones don’t. Period.
To start with, ever tasted meats or seafood that tasted, well, tasteless?
They were likely frozen!
And frozen meats/seafood never quite taste the same as fresh ones.
Technically speaking, meats are best chilled in temperatures between 0-4 deg C. Freezing happens in temperatures below 0 deg C. Both chilling and freezing meats have their benefits-both prevent spoilage of meat once it’s been cut.
Yet chilling trumps over freezing in the following ways:
Chilled Meats are Flavoursome & Juicier
When meats/seafood are frozen, the water content in them turns to ice. You can prevent this by chilling them. No icicles. Only fresh, tender meats!
Taste and Texture are a Treat with Chilled Meats!
Ice formed in frozen meats/ seafood takes away from the real taste & texture.
But chilled meats preserve the taste & the texture.
Just how they’re meant to be had!
You Care about Nutrition. So Do Chilled Meats/Seafood!
Freezing meats/seafood takes away from their nutritional content. While chilling meats/seafood result in no nutritional loss. You get to relish them in their purest, best form!
No Thawing=Faster Cooking!
Frozen meats need proper thawing to preserve freshness.
While chilled meats don’t need to be thawed at all!
So, you can cook faster & spend time doing other things you love,
besides enjoying our ‘Always Fresh, Never Frozen’ meats and seafood.
Would you still want icicles in your meat/seafood? We bet not!
Let us know in the comments section if chilling meats/seafood made a difference to your recipes.