Grilling Frozen Meat In San Diego!
Frozen meat is extremely sensitive to contamination. The best way to maintain the quality of frozen meat is by slow thawing in the refrigerator. The risk of cooking frozen meat is that the middle part of the meat might not be cooked thoroughly.
As long as you store up the food in the approved manner and follow directions for thawing and cooking, frozen meat is really safe. Freezing raw meat, and freezing frozen meat is totally different. Frozen meat is important nutritionally for families and they are often out of reach for people who are food insecure. best way to determine whether a frozen meat is still good for consumption is to determine its quality after thawing.
Freezer Savvy: The Best Way to Freeze (and Thaw!) Meat
Open my freezer and you will see a stockpile of frozen fish fillets, chicken breasts, steaks, and sausage links. This is my saving grace during weeks when my meal plans go awry or I can’t get to the store. Wrapped carefully against the cold, they are just as good after their time in the freezer as they were when purchased.
When packaging meats for the freezer, the most important thing is to protect them from exposure to air. Wrap meats very tightly in either plastic wrap or freezer paper, pressing the wrapping right up against the surface of the meat. Next, wrap another layer of aluminum foil around the meat or seal it inside a zip-top freezer bag.
Packaged like this, meat can be kept frozen for at least three months. After this time, even well-wrapped meats can start to develop freezer burn, though I’ve often cooked meat several months after freezing and found it to be perfectly fine.
The best and safest way to thaw meat is to place the frozen package in the refrigerator and let it thaw gradually. Small cuts will thaw this way in about 24-hours while larger cuts can take a few days. If you’re rushed for time, small cuts can also be thawed in a bowl of lukewarm water under running water. Read more here.
It goes without saying, fresh is always better than frozen, but since we cant always have it fresh, knowing how to deal with frozen meat is an important step towards better health.
How to Grill Frozen Steaks
What if you could take steaks directly from the freezer to the grill, and have perfect results on the table in only 30-40 minutes? If you do it the right way, you may even find you prefer this method. More and more chefs are recommending cooking frozen steaks, and we’ve got the key temperatures to help you understand how to grill them right.
3 IMPORTANT FACTORS FOR GRILLED, FROZEN STEAK SUCCESS:
The tireless investigative culinary team at Cook’s Illustrated tackled this project as described in their article, Spur of the Moment Grilled Steaks. We found 3 major keys to this cook that are all entirely thermal…
- Use indirect heat with a two-zone fire setup
- The steaks need to be thick
- Temperature tracking with an instant-read thermometer like a Thermapen Mk4
HOW TO COOK A FROZEN STEAK: RECIPE
Get ready to take your steaks from frozen to 125°F ([52°C]for medium rare) in 40 minutes!
INGREDIENTS
- 1 to 1-1/2 inch thick frozen steaks (rib eye, porterhouse, new york strip, etc.)
- Kosher salt and pepper
- (Kosher salt adheres more readily to food than granulated table salt and it can be a challenge to get the salt to adhere using this method). Check full article here.
Is A Frozen Meat Is Healthy?
Absolutely frozen meat can be thawed and smoked, to perfection. Fresh meat would a healthier choice than frozen, the truth is that both fresh and frozen meat can be healthy choices. As long as we store and prepare them properly.
Frozen meat can be cooked from either the frozen or thawed state. Frozen meat can be fine, especially if it is flash or blast frozen. A process that freezes it so quickly that the crystals remain small, do less damage and create less purge, call us here: (888) 556-8121.
Related Articles:
Tips On How To Serve The Best Roast Turkey For Thanksgiving
Why You Should Marinate Your Meat Before You Grill
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