Part Three- thawing foods
Proper thawing/defrosting of foods is very important to ensure food's flavor and quality. Also, more importantly, to ensure food safety and reducing the chance of bacteria growth and illness. Proper packaging of foods helps ensure they retain their best flavor and quality. Watch for ice crystals or freezer burn on your frozen items. While it is still safe to eat, the flavor may be off. Proper thawing of raw meats and seafood items are particularly important. This guide will tell you the basic types of thawing for meats, soups/sauces and baked goods, as well as what items that do not freeze well or change flavor/texture once they have been frozen.
*Three basic ways to thaw your frozen foods
+In the refrigerator
+In the microwave
+Under running cold water or in a bath of cool water that is replaced every 30 min for no more than 2 hrs
*Thawing meat
+ USDA recommends thawing meat (all types and sizes) in a refrigerator that maintains a temperature of 40 degrees F or lower.
+ For small cuts of meat, such as a pork chop, hamburger patty or steak, thawing with the "cold water" method is another accepted way. Be sure to replace cool water every half hour and do not exceed 2 hours.
+NEVER defrost at room temperature, in hot water or in a cool water bath that is NOT replaces every half hour.
+ Defrosting in the microwave is an easy and efficient way to defrost small amounts as well, however, because the low power of the defrost starts the cooking process and heats the outer parts of the meat to above 40 degrees, meat defrosted in the microwave should be cooked immediately after defrosting.
+ It is also acceptable to cook small cuts of meat from a frozen state, being sure that the internal temperature reaches that which is recommended for each type of meat.
+Keep meat wrapped and on a plate or other contained which can capture any liquid that may leak during thawing.
+For large items such as whole birds or roasts, thawing in the refrigerator is the way to go.
+Turkey, Chicken and other birds(whole): 24 hours per every 4 lbs. Can be kept in refrigerator for up to 2 days once thawed before cooking.
+ Once thawed, make sure to cook to recommended internal temperature for the type of meat you are cooking. Take note that sometimes items may not be fully thawed inside, so they may take longer to cook than normal. It is advised to use a meat thermometer and when checking the internal temperature, make sure to insert the thermometer into the thickest part of the meat in the middle, such as the center of a chicken breast or center of a roast.
~Internal temperatures should reach(degrees F):
Chicken and Turkey- 165
Ground Beef (hamburger)- 160
Pork and Beef- 145
Ham- 140
*Thawing soups and sauces
Soups and sauces are easily thawed and re cooked. They can be heated at full power in the microwave or over a low/medium heat on the stove top.
+ Place container of soup/sauce (if frozen in a microwavable container) with lid loosened in microwave and heat on half or full power. Taking out and stirring every minute or two until heated through.
+If heating on stove top, remove soup/sauce to sauce pan. Run container under water to loosen if needed to remove help remove from container.
+ Heat on stove top over a low/medium heat, stirring occasionally until heated through.
*Thawing baked goods
Cookies and cakes are easily frozen and thaw fast. For best results, freeze cakes in slices or cup cakes for quick grab-and-go snacks. Whole cakes also freeze well but can take longer to thaw. Frosted items can also be frozen and usually thaw well, but depending on the type of frosting, the frosting may taste different when thawed.
+ Thaw baked goods at room temperature on a counter top. Most items thaw in an hour or two.
+For cookies and cupcakes/muffins, defrosting in the microwave is a quick alternative. Heat in increments of 10 seconds until thawed. Add more time if you would like it warmed. Be careful not to over heat, as they may become hard. This method does not work well for frosted items.
+Thaw items that have dairy in them in the refrigerator.
*Thawing information of other items
+Thawing vegetables isn't recommended. Vegetables can go from freezer to cooking, with no middle step. Thawing vegetables will often effect the taste and texture.
+Cheese, milk and yogurt can be frozen, however they also may change texture. It depends on the type of product you have. Some factors that contribute are fat content, moisture content and other additives. It is suggested to freeze and thaw a small amount of the item to determine if it is suitable. Generally cheese and milk will be fine to use in sauces or added as ingredients into other dishes, but not as desirable when used alone after being frozen.
+Casseroles and meatloaves can be thawed and heated again. Depending on what is in the dish, it may change the flavor or texture. Thaw and reheat in the microwave at 50% power for 2-3 minutes for every 6 ounces of food. Can also be thawed in the microwave in 1-2 days.
*Freezing and thawing NO-NOs
+Don't freeze mayo or items with mayo
+Hard cooked eggs turn rubbery, tomatoes get mushy, potatoes discolor and can change texture. Not recommended for freezing
+Don't thaw meat at room temp
+Freezing, thawing then freezing again is okay, however, make sure it never reaches a temp above 40 degrees while thawed. Also, refreezing can diminish the flavor and quality of foods.
More information and details on thawing foods, visit:
http://www.fsis.usda.gov/Fact_Sheets/Big_Thaw/index.asp
and
http://www.weightwatchers.com/util/art/index_art.aspx?tabnum=1&art_id=31571&sc=4350
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