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
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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?
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