I'm cooking my meat above 55C, mostly around 65C. I understand there are all kinds of safety measures surrounding defrosting. Using cold water
I am planning to place a meal (salmon + rice) in a refrigerator after having frozen it. How can I tell when it's thawed?
I am planning to place a meal (salmon + rice) in a refrigerator after having frozen it. How can I tell when it's thawed?
My fridge and freezer makes noise to the point that it is hard for me to sleep (even with earplugs) so I have began to shut off the power to the fridge and free
Some online advice says to put salmon in a bag before thawing it in cold water. My question is: Is it safe to omit the bagging, and instead thaw salmon directly
I’ve found sites that say it’s ok to start a brine for a partially frozen turkey. My question is, when you thaw a turkey using the
I slow-cooked this meat about six months ago and had a lot left over which went into the freezer in a tightly-wrapped plastic bag. It does not really matter no
This question has been asked before but no one addresses this point: If I defrost meat or fish, say salmon fillets, and cook them directly aft
Whenever I buy frozen vacuum-sealed fish, the package clearly instructs me not to thaw the fish without removing it from the vacuum seal. This makes sense in a