You’ve just purchased frozen meat from a local farmer, and it’s time to cook a delicious dinner. Sometimes cooking meat takes advanced planning and handling to preserve quality of taste and ensure safety. Whether thawing meat using the slow-and-steady fridge method or the quicker cold-water technique, each step matters. You can master the process and cook the best local meat recipes in an efficient way.
How to Thaw
When asked about the safest thawing method, Rebecca Catalena, Alabama Cooperative Extension Regional Agent and Food Safety Officer recommends the refrigerator. Keeping meat cool in the fridge during the thawing stage prevents the growth of harmful bacteria which can grow when meat is thawed at room temperature.
Meat can also be thawed in the sink by running it under cool water. Just remember two steps, change the water every thirty minutes and place meat in a leakproof bag. This will preserve its quality. For the quickest method, use a microwave on the defrost setting to thaw meat without cooking it.
In a pinch, electric pressure cookers can handle cooking unthawed frozen meats such as roasts, steaks or whole chickens. Stovetop methods, grills, ovens, and air fryers are suitable for smaller frozen cuts of fish, ground meat and stew meat. Avoid using slow cookers for frozen meat, because the meat will take longer to reach a safe temperature allowing bacteria to grow which cannot be destroyed by cooking.
Think Safety
“Ensuring meats thaw safely is essential to prevent the increase of harmful bacteria such as E. coli,” said Catalena. “It’s imperative to avoid thawing meats at room temperature as this can promote rapid bacterial growth, heightening the risk of food-borne illnesses.”
Other safety tips include handwashing with soap and water for at least 20 seconds after handling raw meats, poultry, seafood or eggs. Proper cooking temperatures should be followed too, as different foods require specific temperatures to eliminate harmful bacteria.
What About Storage?
A good tip for evenly cooking thawed steak is letting it sit at room temperature for 40 minutes prior to cooking. Cooking a cold steak can result in uneven meat temperatures, this process ensures even results.
“The most important thing in preserving meat quality is to let it slowly come up to temperature,” Upchurch said. “There is a toss-up between flavour and speed, something to consider when meal prepping.”