Tuesday, August 17, 2010
Best Way to Thaw Meat
Here are some tips for thawing frozen meat using the cold water method:
*Make sure the meat is packed in airtight (and watertight) plastic - never thaw unpacked meat in water!
*Use only cold water to prevent bacterial growth
*Use the right size container for the amount of meat being thawed: Saucepan for small steak, soup pot for larger or several steaks, small bucket for a roast, etc.
*Plan on 30 minutes per pound of meat, and after about 1/3 of the estimated defrosting time place the water container under a slow-running tap to slowly add fresh cold water (repeat again after the second 1/3 of thawing time)
*Cook the thawed meat as soon as possible after defrosting, and do NOT refreeze thawed meat
PS: Looking for an excellent steak seasoning or rub? You can't go wrong with any flavor of Char Crust Steak Seasonings from Al Farber's Steakhouse in Chicago. We also have delicious steak sauces for every palate, ranging from mild but flavorful to fiery-hot.