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Freezing Pork for Stir-Fry
May. 22nd, 2020 12:59 pm400 g Country Ribs
2 Tablespoons soy sauce
Give the ribs a rinse and pat dry. Cut across the gain into thin flakes of thumb width. Put into a quart freezer bag with the soy sauce. Flatten out to aid when thawing.
I could possibly stand just a little more soy sauce. Not much. The texture was good, but not quite as salty and savory as I thought would be perfect. Maybe. On the other hand it was far too salty in a previous experiment where I think I put in 3 tablespoons. Maybe 2 is perfect. The meat was put in the freezer in January and was still quite good when cooked.
2 Tablespoons soy sauce
Give the ribs a rinse and pat dry. Cut across the gain into thin flakes of thumb width. Put into a quart freezer bag with the soy sauce. Flatten out to aid when thawing.
I could possibly stand just a little more soy sauce. Not much. The texture was good, but not quite as salty and savory as I thought would be perfect. Maybe. On the other hand it was far too salty in a previous experiment where I think I put in 3 tablespoons. Maybe 2 is perfect. The meat was put in the freezer in January and was still quite good when cooked.