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So I have been putting Krista through hell giving her too old Rad Cat (three days in fridge?). I don’t seem to know when it’s gotten long in the beak but she does. She’ll take a few bites, jump down, and immediately empty her stomach.
My new system, which is evolving over repetition, is to thaw a tub in the fridge overnight. Then weigh it and scoop it into ice cube trays 15 g per cube. (Jewish mother’s half ounce. “Have a little more! You look skinny!”)
Then I refreeze the cubes. Once frozen, I package them into baggies, three to a baggie. And that’s a meal. I plan to keep no more than a days’ meals in the fridge, pulling out the next day’s meals from freezer to fridge each night.
So my question is, when loading up the trays, there is a sort of softer grey layer that contacts all the tub surfaces and on top. Is this just meat that thawed faster and oxidized due to air exposure? Or should this be scraped away and only use the pink center? (This is turkey by the way.)
My new system, which is evolving over repetition, is to thaw a tub in the fridge overnight. Then weigh it and scoop it into ice cube trays 15 g per cube. (Jewish mother’s half ounce. “Have a little more! You look skinny!”)
Then I refreeze the cubes. Once frozen, I package them into baggies, three to a baggie. And that’s a meal. I plan to keep no more than a days’ meals in the fridge, pulling out the next day’s meals from freezer to fridge each night.
So my question is, when loading up the trays, there is a sort of softer grey layer that contacts all the tub surfaces and on top. Is this just meat that thawed faster and oxidized due to air exposure? Or should this be scraped away and only use the pink center? (This is turkey by the way.)