Fun Foodie Tip:
Freeze the Burn!

As my regular readers know, I have a membership with a CSA, and I like to cook pretty regularly. In fact, my CSA sometimes offers an additional meat share to the veggies and fruit! Well 2 months ago I signed up for it and was thrilled to have all of these great cuts of (grass-fed) meat to stick in the freezer until I was ready for them. Sadly a few weeks after doing so I realized that this big beautiful piece of rib eye was in a vacuum bag that had become un-vacuumed! There was freezer burn all over the steak! I took it out of the fridge and thawed it overnight. When I pulled it out it was all over the place, and before consulting the internet for tips, I had a hunch that if I marinated the meat in soy sauce that the amino acids would help break down some of the toughness and hide the off-putting freezer burn flavor. While I was at it, I added some Worcestershire sauce and meat magic seasoning to the bag and let it marinate in the fridge overnight. After that I decided to check online to find out that most blogs recommended cutting off the burned parts, but it was too late at this point. So, I went ahead with cooking it--for slightly longer than I would usually, which came out to a medium-well steak, and I have to tell you it worked! I definitely missed out on some of the joy that is such a quality cut of beef, BUT, the flavor was good and the texture was very pleasing. So, that is my tip to you. I certainly don't suggest you go make an effort to destroy a lovely slab of meat, but if you do it accidentally, let the soy sauce gods save the day!