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Defrosted Meat- Does throwing out that accumulated liquid affect the final cooked product?

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Defrosted Meat- Does throwing out that accumulated liquid affect the final cooked product?

stuck in Hartford County | Feb 13, 2010 08:43 AM

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?

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