How do l thaw frozen foods ?!
Answers:
Proper storage and thawing procedures for frozen foods are essential for keeping foods safe and palatable!. Some foods, such as vegetables, do not need to be thawed before cooking!. Many recipes require meat to be only partially thawed or tempered, to facilitate separation before cooking!. This prevents excessive moisture loss!. Unless otherwise indicated, preparation methods and cooking times are for thawed meat, fish and poultry!.
Frozen foods should be stored at or below 0°F!. and thawed at 36°F!. DO NOT refreeze foods that have been thawed; cook and serve as soon as possible to promote maximum quality and safety!.
FROZEN FRUITS
Thaw unopened under refrigeration (36°F!. to 38°F!.) or covered with cold water!.
FROZEN FRUIT JUICES AND CONCENTRATES
These do not require thawing!.
FROZEN VEGETABLES
These do not require thawing before cooking!. For faster cooking, Brussels sprouts, broccoli, asparagus, cauliflower, and leafy greens may be partially thawed under refrigeration!.
FROZEN MEATS
Improper thawing of meat encourages bacterial growth and also results in unnecessary loss of meat juices, poor quality and loss of yield and nutrients!. To thaw meat, remove from shipping container, but leave inside wrappings (usually polyethylene bags) on meat!.
Thaw under refrigeration (36°F!. to 38°F!.) until almost completely thawed!. Spread out large cuts, such as roasts, to allow air to circulate!. The length of the thawing period will vary according to the size of the meat cut, the temperature and degree of air circulation in the chill space, and the quantity of meat being thawed in a given space!. Boneless meats generally require 26 to 48 hours to thaw at 36°F!. to 38°F!.
Meat may be cooked frozen or tempered except for a few cuts which require complete thawing, i!.e!., bulk ground beef, bulk beef patty mix, braising Swiss steak, bulk pork sausage and diced beef for stewing!. While extra time is required to thaw meat completely before cooking, additional energy and cooking time are required to cook frozen meat!.
Roasts, when cooked from the frozen state, will require one-third to one-half more cooking time than thawed roasts!. The addition of seasonings, if required, must be delayed until the outside is somewhat thawed and the surface is sufficiently moist to retain the seasonings!. The insertion of meat thermometers must also be delayed until roasts are partially thawed!. Grill steaks, pork chops and liver should be tempered before cooking to ensure a moist, palatable product!. Pork sausage patties and pork and beef sausage links should be cooked frozen!.
FROZEN SEAFOOD
Fish fillets and steaks may be cooked frozen or thawed!. Any fish that is to be breaded or batter dipped should be thawed!. Clams, crabmeat, oysters, scallops and shrimp should be kept wrapped while thawing!. Fish and shellfish should be thawed under refrigeration (36°F!. to 38°F!.) and require 12 hours to thaw!.
Frozen, whole lobster, king crab legs, spiny lobster tail, breaded fish portions or nuggets, batter dipped fish portions, or breaded oysters and shrimp SHOULD NOT be thawed before cooking!.
FROZEN POULTRY
:Poultry must be thawed under refrigeration (36°F!. to 38”F!.)!. Proper thawing of poultry reduces bacterial growth, maintains quality and retains nutrients through less drip loss!.
Raw Chicken: Remove whole chickens from shipping containers and thaw in individual wrappers (plastic bags)!. To thaw parts o!.or quarters, remove intermediate containers from shipping containers; remove overwrapping from intermediate containers and open intermediate containers to expose inner wrapping!. Len Length of thawing period under refrigeration (36°F!. to 38°F!.) will vary according to size of chicken an refrigeration conditions!.
Approximate Thawing Times:
Chicken, whole-37 hours
Chicken, quarters-52 hours
Chicken, cut-up–52 hours
Precooked Breaded Chicken, Nuggets or Fillets
Do not thaw before cooking!.
Precooked Unbreaded Chicken Fillets
Do not thaw before cooking!.
Turkey
Remove turkeys from shipping containers!. Thaw in individual wrappers under refrigeration (36°F!. to 38°F!.)
Approximate Thawing Times:
Turkey, whole (16lbs or less)–2 days
Turkey, whole (over 16 lbs)–3 to 4 days
Turkey, boneless–12 to 16 hours
Turkey, ground–thaw
Turkey sausage patties and links–cook frozen
Prepared Frozen Chilis Rellenos, Burritos, Pizzas, Enchaladas, Lasagna, Ttamales, Manicotti, Ccanneolli
Do not thaw before cooking!.
FROZEN EGGS
Thaw under refrigeration (36°F!. to 38°F!.) or covered with cold water!.
FROZEN PIZZA BLEND CHEESE
If pizza blend cheese is received and stored as a frozen product, it should be thawed under refrigeration (36°F!. to 38°F!.) to ensure retention of its characteristic flavor, texture and appearance!. Thawing at room temperature will encourage bacterial growth (inherent in the product) resulting in an undesirable flavor and swelling of the container!.
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Type, or cuWww@FoodAQ@Com
Frozen foods should be stored at or below 0°F!. and thawed at 36°F!. DO NOT refreeze foods that have been thawed; cook and serve as soon as possible to promote maximum quality and safety!.
FROZEN FRUITS
Thaw unopened under refrigeration (36°F!. to 38°F!.) or covered with cold water!.
FROZEN FRUIT JUICES AND CONCENTRATES
These do not require thawing!.
FROZEN VEGETABLES
These do not require thawing before cooking!. For faster cooking, Brussels sprouts, broccoli, asparagus, cauliflower, and leafy greens may be partially thawed under refrigeration!.
FROZEN MEATS
Improper thawing of meat encourages bacterial growth and also results in unnecessary loss of meat juices, poor quality and loss of yield and nutrients!. To thaw meat, remove from shipping container, but leave inside wrappings (usually polyethylene bags) on meat!.
Thaw under refrigeration (36°F!. to 38°F!.) until almost completely thawed!. Spread out large cuts, such as roasts, to allow air to circulate!. The length of the thawing period will vary according to the size of the meat cut, the temperature and degree of air circulation in the chill space, and the quantity of meat being thawed in a given space!. Boneless meats generally require 26 to 48 hours to thaw at 36°F!. to 38°F!.
Meat may be cooked frozen or tempered except for a few cuts which require complete thawing, i!.e!., bulk ground beef, bulk beef patty mix, braising Swiss steak, bulk pork sausage and diced beef for stewing!. While extra time is required to thaw meat completely before cooking, additional energy and cooking time are required to cook frozen meat!.
Roasts, when cooked from the frozen state, will require one-third to one-half more cooking time than thawed roasts!. The addition of seasonings, if required, must be delayed until the outside is somewhat thawed and the surface is sufficiently moist to retain the seasonings!. The insertion of meat thermometers must also be delayed until roasts are partially thawed!. Grill steaks, pork chops and liver should be tempered before cooking to ensure a moist, palatable product!. Pork sausage patties and pork and beef sausage links should be cooked frozen!.
FROZEN SEAFOOD
Fish fillets and steaks may be cooked frozen or thawed!. Any fish that is to be breaded or batter dipped should be thawed!. Clams, crabmeat, oysters, scallops and shrimp should be kept wrapped while thawing!. Fish and shellfish should be thawed under refrigeration (36°F!. to 38°F!.) and require 12 hours to thaw!.
Frozen, whole lobster, king crab legs, spiny lobster tail, breaded fish portions or nuggets, batter dipped fish portions, or breaded oysters and shrimp SHOULD NOT be thawed before cooking!.
FROZEN POULTRY
:Poultry must be thawed under refrigeration (36°F!. to 38”F!.)!. Proper thawing of poultry reduces bacterial growth, maintains quality and retains nutrients through less drip loss!.
Raw Chicken: Remove whole chickens from shipping containers and thaw in individual wrappers (plastic bags)!. To thaw parts o!.or quarters, remove intermediate containers from shipping containers; remove overwrapping from intermediate containers and open intermediate containers to expose inner wrapping!. Len Length of thawing period under refrigeration (36°F!. to 38°F!.) will vary according to size of chicken an refrigeration conditions!.
Approximate Thawing Times:
Chicken, whole-37 hours
Chicken, quarters-52 hours
Chicken, cut-up–52 hours
Precooked Breaded Chicken, Nuggets or Fillets
Do not thaw before cooking!.
Precooked Unbreaded Chicken Fillets
Do not thaw before cooking!.
Turkey
Remove turkeys from shipping containers!. Thaw in individual wrappers under refrigeration (36°F!. to 38°F!.)
Approximate Thawing Times:
Turkey, whole (16lbs or less)–2 days
Turkey, whole (over 16 lbs)–3 to 4 days
Turkey, boneless–12 to 16 hours
Turkey, ground–thaw
Turkey sausage patties and links–cook frozen
Prepared Frozen Chilis Rellenos, Burritos, Pizzas, Enchaladas, Lasagna, Ttamales, Manicotti, Ccanneolli
Do not thaw before cooking!.
FROZEN EGGS
Thaw under refrigeration (36°F!. to 38°F!.) or covered with cold water!.
FROZEN PIZZA BLEND CHEESE
If pizza blend cheese is received and stored as a frozen product, it should be thawed under refrigeration (36°F!. to 38°F!.) to ensure retention of its characteristic flavor, texture and appearance!. Thawing at room temperature will encourage bacterial growth (inherent in the product) resulting in an undesirable flavor and swelling of the container!.
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Type, or cuWww@FoodAQ@Com
The safest way to thaw a frozen hunk of food is to move it from the freezer to the refrigerator the night before you want to use it, then leave it to thaw gradually overnight!. This, of course, requires planning, and if you’re anything like me, you never know what you’re going to cook until you’re standing in your kitchen sometime around dinnertime, rummaging through your pantry in an attempt to get food into your stomach before it eats itself!. In these situations, when time is of the essence, you should use the defrost setting on your microwave!. But what do you do if you lack that handy appliance!? Here’s what to do: cut the food into smaller pieces (provided you can manage to hack it up with a knife), then place it in a completely watertight ziplock baggie!. Submerge the bag in cold tap water!. Change the water every 10-15 minutes or so until your food has more or less thawed!.Www@FoodAQ@Com
It depends on what kind of frozen food you are referring to!. For meats, definitely leave it in the refrigerator and allow at least 8 hours!. For vegetables, you can thaw them right away by trapping your veggies in a plastic bag and subside the bag in a bowl with running water!. The easy way out is to microwave it, but, I'm afraid of cancer!.Www@FoodAQ@Com
well it depends on the food
like frozen bread u can just thaw it out on the table
but other foods like meat u have to use the microwave!.!.usually microwaves have a defrosting button
hope i helped=)Www@FoodAQ@Com
like frozen bread u can just thaw it out on the table
but other foods like meat u have to use the microwave!.!.usually microwaves have a defrosting button
hope i helped=)Www@FoodAQ@Com
Many ways
You can put it in the Refrigertor overnight and then it will be ready the next day
You could microwave using the defrost button
or
You could put the container in a sink full of hot steamy water
Www@FoodAQ@Com
You can put it in the Refrigertor overnight and then it will be ready the next day
You could microwave using the defrost button
or
You could put the container in a sink full of hot steamy water
Www@FoodAQ@Com
Keep it in the refridgerator over night!.
Never let let frozen meats thaw out in the open!.
Bacteria :SWww@FoodAQ@Com
Never let let frozen meats thaw out in the open!.
Bacteria :SWww@FoodAQ@Com
NEVER thaw food in hot water! Any temp between 40 and 180 is bacterial danger zone!. The best way to thaw in the sink is to run cold water over it!. Www@FoodAQ@Com
The best way to thaw frozen food is to place them in your refrigerator until thawed out!.
nfd?Www@FoodAQ@Com
nfd?Www@FoodAQ@Com
I thaw my frozen foods in a bowl of cold waterWww@FoodAQ@Com