Putting Food By - Janet Greene [114]
CONVERSIONS FOR FREEZING MEATS AND SEAFOOD
Do look at the conversions for metrics, with their workable roundings-off, and for altitude—both in Chapter 3—and apply them.
Cooking Frozen Meat
Generally, any cut of meat may be cooked either frozen or thawed—which leaves the decision up to you. How do you plan to serve it?
APPROXIMATE TIMES FOR COOKING FROZEN MEAT
Before we start, remember never defrost or thaw meat outside the refrigerator unless you’re popping it right into the oven to cook.
Juices rich in B vitamins seep out of all frozen meat and poultry as they defrost. Therefore, if possible thaw meat completely before cooking it, and save the dripped-out juice for the pan gravy. Be sure to heat the gravy to a boil before serving. However, juice can be kept in chops or ground-meat patties if they are cooked as soon as ice crystals have disappeared from their surfaces. Also, large pieces (roasts) may be put in a preheated oven when the surface yields to the pressure of your hand.
Roasting. If you’re caught short of time and must roast a big piece of frozen meat, do it in a preheated oven not less than 325 F/163 C), and increase the roasting time by one-half.
Broiling. Broil frozen meat of any thickness at least 5 to 6 inches below the heat source, and increase boiling time by one-half.
Pan-broiling. Cook frozen thin hamburgers, chops and steaks in a very hot skillet with a small amount of fat swished around to keep meat from sticking.
Start to cook frozen thicker patties, chops and steaks in a warm skillet with 1 tablespoon of fat. Heat the meat slowly and turn it until thawed. Then increase the heat and pan-broil the meat as for unfrozen thin cuts.
Freezing Roasts
Trim away excess fat. Wipe with a clean damp cloth or paper towels. Pad protruding sharp bones with rescued pieces of clean, though crinkled, aluminum foil or with extra wrapping, so they can’t pierce the package.
Pack and seal. Package individual roasts tightly in plastic, foil, or paper: sheet wrapping, using either the butcher wrap or drugstore fold. Or seal in plastic freezer bags. Label; freeze.
Freezing Chops and Steaks
Trim away excess fat. Wipe with a clean damp cloth or paper towels.
Pack and seal. Package, in plastic, foil, or paper sheet wrapping, the number needed for one meal. Put a double layer of wrapping between individual chops/steaks or layers of chops/steaks. Press outer sheet wrapping closely to the bundle of meat to exclude air and wrap using either the butcher wrap or drugstore fold. Or seal in plastic freezer bags. Label; freeze.
Freezing Ground Meat
Use only freshly ground meat to freeze as patties, loaves, or in bulk. Freshly made Pork Sausage also may be frozen; but its freezer life is short because of its high fat content.
PATTIES
Make up ready to cook.
Pack and seal. Put double layers of lightweight freezer wrap between patties for easy separation when you are ready to cook them. In each bundle, tightly wrap enough patties for one meal, using either the butcher wrap or drugstore fold. Or seal in plastic freezer bags. Label; freeze.
MEAT LOAVES, COOKED
Cool cooked loaves, remove from baking pan.
Pack and seal. Wrap tightly in foil, using either the butcher wrap or drugstore fold. Seal in a plastic freezer bag. Label; freeze.
LOAVES, UNCOOKED
Because the onions lose strength, and some herbs—especially sage—get bitter when held in the freezer, raw loaves should be stored only for several weeks, to avoid disappointment. Mix loaves as for baking. Line loaf pans with foil; fill with meat-loaf mixture and fold ends of foil over meat. Freeze.
Pack and seal. Remove loaves from pans when frozen, and overwrap tightly, using either the butcher wrap or drugstore fold, or seal in a plastic freezer bag. Label; store in freezer for only a short time.
BULK
Pack and seal. Put meal-size quantities in freezer boxes or bags, excluding air. Seal tightly. Label; freeze.