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Show Latest Facts in Cooking Frozen Meats Announced Defrost frozen meat by the method most convenient to you -in refrigerator, at room temperature temper-ature or during cooking. Extensive Exten-sive research has revealed that that the method of defrosting does not noticeably affect the flavor, juiceness or tenderness of the cooked meat, point out meat experts. ex-perts. Of course, if meat is to thaw during cooking, additional time will be required. From 13 to Vz-again Vz-again as long is need for cooking frozen roasts as unfrozen roasts. Time necessary for cooking frozen steaks and chops depends upon the thickness of the meat and the surface area. Frozen meat cuts must be broiled more slowly than defrosted ones. This is necessary so that the meat will be cooked through without becoming too brown on the surface. Meat to be breaded or dipped in batter should always be defrosted before cooking. Chunky cuts of meat such as roasts require more time for thawing than do long, thin cuts even if they have the same weight. Likewise, wrapped frozen meat cuts take longer to defrost than unwrapped pieces. When defrosted, the meat should j be cooked immediately, never re-: re-: frozen. i I |