We've got a roast that we unfroze and can't tell if it's good or not; how can we tell for sure? Pic: http://yfrog.com/mveczoj
Amanda is a co-founder of Food52.
The discoloring is just oxidation, so I wouldn't worry too much about that. How long did you have it before freezing it? How long was it frozen for? How did you defrost it? And does it smell ok?
Please enter a valid email address.
Well played. You deserve a cookie.
(In case you missed it)
Catch Up on Piglet Day 1
Diced Tomatoes Are Tricking You
Cookware Friends (Hi, Vintage-Inspired Cast Iron!)
An Any-Budget Guide to the Best Bath Towels on the Internet
Vintage Never Goes Out of Style
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)