Meat |

THAWING

Frozen meats may be thawed before cooking or cooked without thawing.
If roasts are thawed before cooking, a shorter and more even cooking is assured,
particularly with larger cuts. Steaks and chops that have been thawed will
brown more readily than those cooked from the frozen state. When meats
such as liver or cutlets are to be breaded or floured the coating will adhere
more evenly if the meat is at least partially thawed. Variety meats, cured
and smoked pork, sausages and bacon may be partially or completely thawed
before cooking.
Thaw meat in its wrapping, to prevent evaporation of juices. Thawing
times vary with size, thickness and shape. For each pound allow:
12 hours in the refrigerator (approximately).
2 to 3 hours at room temperature (approximately).
To reduce thawing time at room temperature direct the air current of an
electric fan on the package of frozen meat. If desired, thaw and heat frozen
cooked meat over hot water.
Do not refreeze meat that has completely thawed. Cook it promptly to
prevent spoilage.
After cooking, the meat may be frozen and stored for a short period in the
same way as other leftover cooked meats. (See Storage Time, page 13.)

COOKING

Cook thawed meat in the same way and for the same time as fresh meat
taken from the refrigerator.

For unthawed meat the cooking time must be increased to allow for thaw-
ing. The amount of time to increase will depend upon the thickness, size and
shape of the meat being cooked. For roasts cooked from the frozen state, the
use of a meat thermometer is a sure way of determining doneness. It can be
inserted as soon as the meat has thawed sufficiently. When broiling frozen
steaks, chops and ground beef patties they should be placed farther from the
heating unit than fresh meats. After thawing, the meat may then be moved
closer to the heating unit to brown.

Cook frozen meats as follows:
ROASTS—Roast uncovered in a moderately slow oven (325°F.). Increase
the cooking time by approximately half that required for fresh roasts.
BEEF STEAKS, LAMB CHOPS—Panfry or broil. Increase cooking time
by approximately twice that required for fresh. |
ec CHOPS—Panfry or bake. Increase cooking time by half that required
or fresh.
VEAL CHOPS—Panfry or bake. Increase cooking time by 5 to 10 minutes
over that required for fresh.

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