However what if you need that frozen solid roast as soon as possible, your relatives decided to just stop by tonight, putting you on edge. You're not the kind of person that will send hubby to your local deli or Chinese joint to get takeout for your loved ones, no way, you love them, so you will cook for them.
First of all, you need to know the safe temperature for holding foods. OK, let's take a refresher because I need it too.
Cold storage - 41 degrees F. Hot storage + 140 degrees F.
So what this means is that if you will store cold foods for at least an hour or so without it being contaminated with bacteria, it should be held in a controlled setting at 41 degrees F and below. And for hot storage, foods should sit in a warmer at minimum 140 degrees F. for at least an hour.
OK so now you have a frozen roast, a chuck roast let's say. Frozen solid. So you will want to quick thaw this piece of meat. Simply place the frozen roast into a large ziplock bag, remove air, and seal shut tight. Turn on your faucet, hopefully you will have some fresh hot water running, usually it is about 120 degrees F. If not, in a large pot that you will use to defrost your roast, add enough water and bring temperature up to at least 130 degrees F. Once done, submerge the frozen roast in its bag. Let it sit for a few minutes. Check to see the softness of it. Continue to soak until the roast is soft. Remove from bag, and let sit on a cutting board. Using an instant read thermometer, see if the meat is around 41 degrees F. If it registers above, quickly pat dry the meat, and begin to season.
Follow your cooking directions, and make sure that your finished internal temperature taken from the thickest part of the roast will register as follows:
BEEF: Rare 125 deg. F. Medium Rare. 135 deg. F. Medium 145 deg. F. Medium Well. 150 deg. F. Well Done 160 deg. F.
PORK: Cuts varies, to be safe thick roasts should reach close to 160 deg. F. While chops or thinner cuts can be close to the 150 deg. F. range.
CHICKEN: To be safe, always try and get that piece of chicken up to 165 deg. F. Try not to touch any bone with your instant read thermometer.
One general rule I used to make sure a piece of meat is cooking right, I watch for juices to exit the meat, once juices start to ooze out, you know that internally it is being cooked.
As for seafood, just make sure that it is heated through very well, such as crab, lobster etc. Clams must have their shells pop open when they are done cooking, you must disregard un-opened clams, there is a possibility one may suffer food illness by consuming an un-opened clam.
Once the cooked meats have dropped below the holding 140 deg. F. you must refrigerated it covered in a controlled setting of 41 degrees F. or slightly less, or freeze it at 0 degrees F.
Quick thawing method, hot water at least 120 deg. F.
Sealed bag with frozen beef. Heat for a few minutes
and carefully inspect the softness of product. Use an instant read thermometer
to check the internal temperature. It should be around 41 deg. F.
If it is a little more, quickly remove and start your cooking process.
If it is below slightly 41 deg. F. it should be safe also.
On QUICK THAWS, attempt to cook items as quickly as possible
do not let it sit out for too long bacteria will enter the meat product
and will it will be void of eating. Always be safe wear culinary
gloves, wash hands as well, wear a cap, keep long hair from dropping into foods.
© 2017
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