On shopping day before you freeze all your meat, you can marinate it using heavy duty freezer bags.
These marinades are for all chicken parts, pork spare ribs & lamb chops. I purchase meat when on sale in large family size packages. Rinse all meat in cold water and dry with paper towels before packaging.
For lamb chops I use an oil & vinegar Italian dressing mix. Add about a 1/4 teaspoon of each, dried dill, garlic & black pepper. Shake this very well.
Place one lamb chop to a freezer bag, with only a tablespoon of marinade. Squeeze out the air and zip. Rub each bag well to get the dressing well mixed into the meat.
For pork spare ribs I use Ah-So sauce found in most large supermarket chains. It is a bright pink sauce. Buy a piece of boneless pork spare rib. Slice it in long 1/2 inch strips, put enough in a bag for one meal.
For chicken I put 1 drum stick and 1 thigh per bag. Then pour about 3-4 tablespoons marinade in each bag. If you are left with any, finish off by adding a little extra to each bag. You can not over marinate! Juiciest chicken ever!
Instead of repackaging ground beef, all you need to do is make a deep indentation in the center of a 1 pound package of ground beef and freeze it. And when you take it out all you need to do it crack it in half and pop the other half in a baggie.
All the recipes above and all the cooking I do from my freezer. The meat goes right under cool water to remove the plastic and straight into a spray oiled dish or pan while still frozen. This starts the process of thawing. I add about 15-20 minutes to cooking time. This is not to save energy as much as it is to lock in the juices of the meats you are cooking! I have been cooking frozen meats for years. Especially roasts!
When using any of the above sticky marinades, I add a 1/2 cup of water to the bottom of the pan halfway through the cooking time. Which in most cases is 40-45 minutes, check for doneness. Then add a few minutes longer if needed!
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What happens when you marinate meat in a metal pan?
