On Thu, Oct 15, 2009 at 3:52 PM, Gene Wirchenko <[email protected]> wrote:
> A point that I have not seen made yet: be > sure that the meat is thawed before cooking > it. This makes sure that it is all cooked. You > can use a shortcut of VERY low heat until it is > thawed and then turning up the heat. --------------------------- No not really. Well unless you are cooking the meat(s) to +170F then it does matter how long your food was in thawing state in the pot. Those food inspectors really like to kick you for this, but what do they know anyway? How to speed up a thaw? Sealed in plastic put in pot in sink with running water to keep the water flowing around the food. Just leaving the food in the pot with no running water your speed is not so fast. Using hot water gives no real gain in heat transfer after the initial freeze is off the outer surface. Food out of plastic? Put food on Griddle, or thick walled steel or aluminum skillet or pot This will act as a heat sink to help push heat energy into the frigid item. -- Stephen Russell Sr. Production Systems Programmer SQL Server DBA Web and Winform Development Independent Contractor Memphis TN 901.246-0159 _______________________________________________ Post Messages to: [email protected] Subscription Maintenance: http://leafe.com/mailman/listinfo/profox OT-free version of this list: http://leafe.com/mailman/listinfo/profoxtech Searchable Archive: http://leafe.com/archives/search/profox This message: http://leafe.com/archives/byMID/profox/[email protected] ** All postings, unless explicitly stated otherwise, are the opinions of the author, and do not constitute legal or medical advice. This statement is added to the messages for those lawyers who are too stupid to see the obvious.
