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Kitchen Tip: Smart Thawing

Everyday Food, March 2007

Meat, Poultry, Fish
Place frozen chicken breasts, tenders, and small steaks, sausages, or fish fillets in a resealable plastic bag. Put the bag in a bowl of cold water, and place a weighted plate on top to keep submerged; plan on about a half hour per pound (change water after 30 minutes). When freezing items, keep in mind that if you package them in small quantities, they'll thaw more quickly later.

Remove frozen corn kernels, peas, or spinach from their package. Place in a colander or strainer, run cool water over vegetables until thawed, and drain (squeeze water from spinach). Or place package in a resealable plastic bag, and submerge in cold water until thawed.

Submerge raw frozen shrimp, shelled or unshelled, in cold water 10 to 15 minutes. Drain well, and pat dry.

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