What would German, or for that matter international, cuisine be without ground meat? Unthinkable - hamburgers, spaghetti Bolognese, meatballs and stuffed vegetables are a firm fixture on every modern menu. There are few other foodstuffs which are as versatile and different to prepare as ground meat. It is therefore always worth having a sufficient supply in the house - that way you're always prepared for any occasion. For whether it's a surprise visit or a champagne reception, a children's birthday or a midnight snack - meals based on ground meat are almost always the right choice.
Freezing
Ground meat is minced raw meat. Due to its large surface area it is very sensitive. After purchasing, it should be put into the fridge immediately and used within one day. It can only be kept longer if it is frozen in the correct way. Freezing is not only a necessary step in the fight against undesired germ formation and spoilage, it is even good for the meat itself: animal proteins and essential minerals can be metabolized better.
And this is how it's done: only absolutely fresh meat is suitable. It's best to let the butcher mince the meat directly in the store. Once home, remove the meat as quickly as possible from its packaging and pack portions of 200 grams each into "Toppits® Freezer Bags". Expel any air in the bag and seal tightly with Toppits freezer clips. Write the content, amount and date on every bag. Freeze immediately at minus 18 degrees Celsius.
Tip: Place ground meat into a "Toppits® Freezer Bag" and roll flat with a rolling pin. This will help the contents freeze faster - and also thaw faster.
Storage life
Ground meat packed and frozen in the correct way will remain fresh for three months.
Defrosting
Ground meat doesn't need to be fully defrosted before cooking. Gentle thawing is sufficient: you should be able to pull it apart and shape it. Then cook according to the recipe.
Raw ground meat that has been defrosted should not be frozen again. However, once it has been fried or cooked it can go back into the freezer - but should be consumed within no more than four weeks.
Cooking
If you've frozen raw ground meat, there are limitless possibilities for preparation. In certain cases, though, it may also be worth freezing prepared ground meat.
Ground meat pastry, for example, can be frozen in order to make a quick meatloaf; or used to stuff vegetables such as peppers, kohlrabi or endives. It is also handy for home-made pasta sauces. Ready-fried meatballs can be added frozen to soups. They also make a tasty addition to hearty cold buffets - on sticks with cheese, olives and peppers.
Freezing
Ground meat is minced raw meat. Due to its large surface area it is very sensitive. After purchasing, it should be put into the fridge immediately and used within one day. It can only be kept longer if it is frozen in the correct way. Freezing is not only a necessary step in the fight against undesired germ formation and spoilage, it is even good for the meat itself: animal proteins and essential minerals can be metabolized better.
And this is how it's done: only absolutely fresh meat is suitable. It's best to let the butcher mince the meat directly in the store. Once home, remove the meat as quickly as possible from its packaging and pack portions of 200 grams each into "Toppits® Freezer Bags". Expel any air in the bag and seal tightly with Toppits freezer clips. Write the content, amount and date on every bag. Freeze immediately at minus 18 degrees Celsius.
Tip: Place ground meat into a "Toppits® Freezer Bag" and roll flat with a rolling pin. This will help the contents freeze faster - and also thaw faster.
Storage life
Ground meat packed and frozen in the correct way will remain fresh for three months.
Defrosting
Ground meat doesn't need to be fully defrosted before cooking. Gentle thawing is sufficient: you should be able to pull it apart and shape it. Then cook according to the recipe.
Raw ground meat that has been defrosted should not be frozen again. However, once it has been fried or cooked it can go back into the freezer - but should be consumed within no more than four weeks.
Cooking
If you've frozen raw ground meat, there are limitless possibilities for preparation. In certain cases, though, it may also be worth freezing prepared ground meat.
Ground meat pastry, for example, can be frozen in order to make a quick meatloaf; or used to stuff vegetables such as peppers, kohlrabi or endives. It is also handy for home-made pasta sauces. Ready-fried meatballs can be added frozen to soups. They also make a tasty addition to hearty cold buffets - on sticks with cheese, olives and peppers.