Fridge burn?

[cjsmith]

Put a pound of ground beef in a self-defrost freezer and pretty soon it'll be brown around the edges.

Put it in the fridge and sooner or later you'll see a similar brown. I don't think my fridge crosses the freezing point, not since we lost an expensive bottle of insulin to that very thing and messed with the thermostat a tad. Is the blood simply draining out of the tissue? What's going on there?

Comments

[klwalton.livejournal.com]

I rarely keep anything in the refrigerator longer than a day or two, just because I have a chest freezer. But I've been known to keep a roast or a steak in their for up to five or six days. If I buy a turkey within a week of cooking it, I keep it in the coldest part of the refrigerator rather than freeze then thaw. Chicken I'm more careful with, and fish gets cooked the day I buy it or, at most, the day after.

[cjsmith.livejournal.com]

I wind up keeping raw ingredients in the fridge whenever I get interrupted after the grocery run. I like to divide up the big economy packs of meat into reasonable sizes before freezing, chop the onion and the celery into ziplocs for future soup making, that sort of thing. If I can't do it when I arrive home, I may not have free time again for days. It's frustrating to lose stuff that way!

YAY NO FISH FOR ME EVER muahahaha! ;-)