You know, I get used to watching Gordon ramsay yelling at people for using frozen meat, and I assume I can tell the difference too. Indeed there's a notable difference if the main star of the dish is the meat. However, school is coming up and I want to make sure I have at least five (ideally ten) dishes ready that I can make for lunch on demand, for convenience, I'd also want to be able to use frozen meat. As such, I'll be using the meat mostly for stuff like ragu or meatballs, where it's already diced up small and coated with a number of other flavors. In this case, is frozen meat acceptable?
Obviously I could just try it for myself but I'm a bit lazy right now :p
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)