Suzie's Tips ... Delicious Food and Keeping it Safe

Defrosting Veal - Safe Methods Hello, Nice to have you here at my food blog. Our discussion veal continues: There are three safe methods that can be used to defrost veal: in the refrigerator; in cold water; and in the microwave. When thawing in the refrigerator, estimate 4 to 7 hours per pound for a large roast, 3 to 5 hours per pound for a small roast, and about 12 hours for 1-inch thick rib or shoulder chops. Ground veal defrosting time depends on the thickness of the package. To defrost veal in cold water, do not remove packaging. Be sure the package is airtight or put it into a leakproof bag. Submerge the veal in cold water, changing the water every 30 minutes to be sure it stays cold. Small packages of veal may defrost in an hour or less: a 3 to 4 pound roast may take 2 to 3 hours. When thawing in cold water or in the microwave immediately cook the veal. Never thaw on the counter or in other locations. Ground veal and stew meat should be used in 1 or 2 days. Other cuts of veal should be safe in the refrigerator for 3 to 5 days before cooking. Foods defrosted in the microwave or by the cold water method should be cooked before refreezing because they may potentially have been held at temperatures above 40°F, where bacteria multiply rapidly. It is safe to cook frozen veal in the oven or on the stove or grill without defrosting. Estimate one-third to one-half more cooking time depending upon the size of the meat. Broil frozen veal farther away from the heat source; preheating the skillet when pan-frying or pan-broiling. Do not cook frozen veal in a slow cooker. Thanks for visiting. See you all here tomorrow. Until then, Suzie Posted: Tuesday 26th April 2005, 12:19 AM

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