After defrosting meat, there's almost always a small amount of "red liquid" (yes, I know WHAT it is, I just have a hard time calling it *lood+H2O) that accumulates in the defrosting container.
I'm wondering if I should throw it out, or include it in the dish. For example, when using defrosted meat for stew, I just throw the whole kit and kaboodle into the pot. But when I defrost hamburgers, I toss it. I have no rationale for this behavior.
Does that "red liquid" affect the taste of the final product? Should I throw it, or include it? What do you do?