How do l thaw frozen foods ?
Proper storage and thawing procedures for frozen foods are essential for keeping foods safe and palatable. Some foods, such as vegetables, do not need to be thawed before cooking. Many recipes require meat to be only partially thawed or tempered, to facilitate separation before cooking. This prevents excessive moisture loss. Unless otherwise indicated, preparation methods and cooking times are for thawed meat, fish and poultry. Frozen foods should be stored at or below 0°F. and thawed at 36°F. DO NOT refreeze foods that have been thawed; cook and serve as soon as possible to promote maximum quality and safety. FROZEN FRUITS Thaw unopened under refrigeration (36°F. to 38°F.) or covered with cold water. FROZEN FRUIT JUICES AND CONCENTRATES These do not require thawing. FROZEN VEGETABLES These do not require thawing before cooking. For faster cooking, Brussels sprouts, broccoli, asparagus, cauliflower, and leafy greens may be partially thawed under refrigeration.
