What's with a microwave? Meat cooks terribly in a microwave, no matter
what level you put it at. At best, I use a microwave to thaw a few
foods, heat some veggies, or maybe cook a frozen microwave dinner if
I'm in a rush.
On Mon, 29 Apr 2013 01:06:07 -0400, email@example.com wrote:
Could depend on how you like your meat cooked. The rarer you like
your meat the less you loose flavor on the reheat. If you like it
fairly well cooked on the first go around then I can see your point.
You need some juice to reheat.
It really has to do with how you reheat and the meat what kind you are
reheating.. The key for us is to reheat in the juices that cooked out
during the cooking. For example we smoke a pretty good brisket. We cook it
in an aluminum pan which captures all the liquids. After an hour of
smoking we cover the pan with aluminum foil and finish cooking. After
cooking we let the meat rest so that it will soak up some of those juices.
We keep the whole thing and can eat on that for several days, we typically
oak 10~15 lbs.
When reheating we use the, now solid, juices to keep the meat moist when
The key is to reheat with the same juices that gave all the flavor and
taste when first cooked.
On Friday, April 26, 2013 1:00:38 AM UTC-5, firstname.lastname@example.org wrote:
just want part of it. Many foods come already frozen, such as pizza for example.
Cut and cook just half of it for a meal.
You don't use a bandsaw to cut frozen pizza. You use your broad ax.
Consider dividing and packaging the selected portions before freezing it. Much
easier and more convenient, than wrestling with a frozen quarter/half beef, hog
or whatever. Don't forget to mark the individual packages, to identify what's
Everybody offering solutions is missing the point. If you've got a
freezer in your refrigerator, then occasionally, there's going to be
some food that it would be nice to cut from.
I'm not going to cut up a prime rib roast into steaks before I freeze
it because I might want a roast easily available for a family dinner.
I don't plan too many meals a week or more in advance, so how am to
know if something should be cut up before it's frozen or not? And no,
my freezer isn't big enough to keep very many different cuts of frozen
meat on hand.
The question bordered on the hypothetical anyway, so I guess it's moot
at this point. Very few people are going to run meat, frozen or not
through their bandsaw.
On 4/26/2013 8:25 AM, email@example.com wrote:
You might be missing the obvious, do you want to contaminate your BS
for the occasional situation that you might want to cut off a smaller
portion of meat?? I would never consider doing this with anything other
than a dedicated BS that is going to be cleaned and sanitized on a
scheduled basis. You are going to end up with thousands of small chunks
of animal product spread through your band saw and at the least I would
think the draw of insects and the eventual smell of rot would detour you
from considering this any further.
Push come to shove, take that frozen chunk of what ever you have and ask
your butcher or local meat market to cut it up for you.
All you youngster, city slickers talking 'bout sawing meat. With a with a
BIG ASS BANDSAW! Back in the day, when we had to cut meat, we used a meat
saw. It looked like a giant hacksaw. It had a meat (bone) blade on it.
You operated in with your arm and hand. Ya know, MANUAL LABOR! And it did
cut frozen meat. It would be a bit of a workout, but it got the job done.
This is a picture of a modern 25" manual meat saw. They come in different
The out feed roller extension was a task although all went smoothly.
It's the hoping you are drilling into cabinet in the right spot 6 times
that kinda gets to you. I have installed the same set up before on a
Jet cabinet saw some 13 years ago so I knew what to be where and aligned
with what. It was actually easier this time.
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