FOOD: WHAT'S THE BEEF ON FREEZING CHEAP MEAT?

Sep 9 2007 Michael Kilkie

ask michael

Q There are great deals on beef products in my supermarket. I'm tempted to snap them up and freeze them. Is this safe?

A It's perfectly safe to freeze meat. Always do it on the day of purchase but never defrost and refreeze. Defrost in the fridge if possible. The disadvantage is the meat will lose some of its juices and flavour as it defrosts.

Q I've noticed light and dark soy sauce in shops. I like Asian cooking but don't know which to buy.

A Light soy sauce is light brown in colour with a delicate salty taste. Dark soy is stronger with a slightly sweet taste that comes from caramel added during fermentation. You can also buy Japanese soy sauce which is less salty.

Q What is the spice used in Chinese cooking that gives the slightly aniseed flavour to dishes?

A The spice you're looking for is star anise. It is one of the components of Chinese five spice powder which may be easier for you to find in the supermarket if you don't have an Asian grocer near you.

Q I've seen rice in a shop called Camargue. What is it used for?

A Camargue rice is also known as red rice and comes from the Camargue region of France. It has a nutty taste, is semi-wild and can be used like any other rice.

Q I had a pasta dish in Italy which had small mussels in a wine sauce tossed through flat pasta. Any idea what it was so I can order it here?

A It sounds like fettuccine alle vongole which is small clams cooked in white wine and garlic then tossed through hot fettuccine.

Contact Michael at askmichael@sundaymail.co.uk - sorry but he can't reply to each question individually.