[CnD] Freezing meat

Helen Whitehead hwhitehead at cogeco.ca
Fri Apr 19 11:32:10 EDT 2019

It's all about Braille labeling for me!
I have an upright freezer, so I put pork on one shelf, chicken on another, and beef on another. On the day of purchase, I Braille on an index card, what kind of meat it is, the date of purchase, so I can put the new stuff at the back, and pull the old stuff to the front. I just use Scotch tape to stick the labels on. 
I'm not a patient person when it comes to devices, love things at my fingertips, so to speak, but that's just me!
-----Original Message-----
From: Teresa Mullen via Cookinginthedark [mailto:cookinginthedark at acbradio.org] 
Sent: Friday, April 19, 2019 9:55 AM
To: cookinginthedark at acbradio.org
Cc: Teresa Mullen <teresamullen07 at gmail.com>
Subject: [CnD] Freezing meat

Hello fellow chefs
I have a freezing question about meat, and ways in marking packages of knowing what is what.
And with out getting labes wet and all. Any ideas? I did try cutting the freezer bags in certain ways at the opening but forget what type of meat it is smiley.
If any of you have any tips that would greatly appreciate it.

Teresa Sanchez sent from my iPhone
Cookinginthedark mailing list
Cookinginthedark at acbradio.org

More information about the Cookinginthedark mailing list