Hey, question for any food scientist types out here.
Had a BIG 4 bone prime rib in the deep freeze, prepping for this coming Saturday. To “rapid defrost” I did approx 28 hours, in a cooler, in our cold, cold garage. Defrosting worked as well as you would expect, now it’s heavily salted and hanging out in the fridge before cooking for Saturday’s feast.
Sorry for the long set up to the question. It appears that I still got “bag juice” which I assume is myoglobin. See photo. Curious if there’s a nerdy explanation for this, since I didn’t really cook the meat yet. Thoughts?
PS: I know the one photo shows I had it set for 32 originally and that was just minutes after filling the cooler with cold tap water. Worried that despite the circulating water it would freeze overnight, I later adjusted to 35 to stay in the safe zone. After 28 hours, the Anova was reading 35.2, and the water was “ice cold”
by Typical_Platypus9163
1 Comment
That’s just all the juices leaving your steak because the ice crystals from freezing severed the cell walls. After that when it defrosts,, the water can’t be held in anymore so it leaks out.