Too many times we forget about food
safety in the rush to get things done, the outcome is not a pretty picture and
actually can cause some very serious heath problems, including death.
KNOW THE RIGHT WAY TO THAW MEATS:
Forget to take the meat, poultry or
fish for supper out of the freezer?
Stress not, using a quick-thaw
method is preferable to allowing frozen meat, poultry or fish to thaw during
the day on a kitchen counter. Thawing frozen foods at room temperature invites
bacterial growth.
To quick-thaw frozen meat, poultry
or fish, place the package under cold running water or in a larger bowl of cold
water. Change the water frequently - every 30 minutes - until the product is
thawed, and then proceed with cooking.
To quick-thaw frozen meat, poultry
or fish in a microwave, remove packaging and place the product in a microwave-safe
dish. Follow manufacturer’s directions, but be aware that thawing meat, poultry
or fish in a microwave oven begins the cooking process, which will need to be
completed.
Planning ahead is preferable, but
placing a wrapped, frozen roast, package of ground beef, chops, chicken, or
fish in a pan with a lip on the lower shelf of the refrigerator to thaw for a
day or two before intended use.
Allow up to three days for a
two-to-three-pound roast.
Check back for more food safety
tips,
Chef Phil
