This week is all about you and your questions. I have a pretty open policy that you can always ask me anything. My clients know I am here for them and committed 100% to their success when they work with me, and when they are at home cooking alone. At times we all have questions, so don’t hesitate to reach out on Facebook and Twitter for responses to your needs. Don’t be shy, I would hate to see a spoiled dinner just for not reaching out. I love to hear from those who are cooking and trying out something new. I have recently been taking notes of a few common questions I get asked by clients, family and friends. See below for Common Cooking Questions Answered.
Question: How long can I keep meat in the Freezer?
(How long can I keep meat in the Freezer?)
This question came from my brother one Saturday afternoon after he had already tossed out 2 pounds of frozen chicken when later he found another 2-pound package. Not wanting to trash 4 pounds of frozen meat he called. Luckily he had dated the package so we knew it was going on 8 months of freezer time but it was wrapped well and is perfectly safe to consume. Below is a general guide. To freezing meat
Steaks and roasts – 6 to 12 months.
Chicken or turkey, pieces – 9 months.
Whole poultry – 1 year.
Always purchase the product before “sell-by” or expiration dates.
- Follow handling recommendations on the product.
- If freezing meat and poultry in their original package longer than 2 months, overwrap these packages in heavy-duty foil or freezer paper for a better seal. For best results, individually wrap items and seal out as much air as possible.
Question: I was letting a chicken thaw on the kitchen counter and I forgot about it, leaving it out all night. The bird is still cold in the middle; is it safe to eat? How is it safe to thaw chicken?
From my friend Lori who was at the cabin with friends.
(How to safely thaw chicken)
No, In this case, I would not recommend eating this bird. Even though the bird may have still been slightly chilled on the inside, the outside may have been much warmer. And you’re not exactly sure how long it sat at that temperature. Being that it was overnight it could be as long as 6 hour putting it well into the Temperature Danger Zone which is a breeding ground for bacteria.
In general, it is not safe to thaw items directly on the counter, as it takes too long and they thaw unevenly. Here are some ways to safely handle and thaw meat.
- Refrigerator Thawing works well and is very safe leaving the thawed product still safe to eat 2-3 days after it is thawed. Simply put the item on a plate to catch any drippings as it thaws. Note that this method just takes time; generally allow 24 hours per every 4 pounds of meat. Even small amounts can take a full day to thaw. Keep in mind that some areas or refrigerators are colder than others are and this will affect the time to thaw as well.
- Cold Water Thawing is faster than refrigerator thawing but requires more attention. Place the food in a leak-proof package or plastic bag. If the bag leaks, bacteria from the air or surrounding environment could be introduced into the food. Also, you don’t want the meat to absorb extra water. Submerge the bag in cold water, changing the water every 30 minutes so it continues to thaw. Estimate about 30 minutes per pound 3- to 4-pound package may take 2 to 3 hours. A 16-pound turkey will take about 8 hours to thaw this way. For larger items, it is easiest to plan ahead and let it thaw in the refrigerator. If thawed completely, the food must be cooked immediately.
- Microwave Thawing. Plan to cook the food immediately after thawing because some may become warm and begin to cook during the thawing. Holding partially cooked food is not recommended as it could bring it into the temperature danger zone. Follow the individual unit’s introduction for microwave thawing, as each unit is different.
Question: I made homemade chicken broth but it got all gummy and jelled when I put it in the refrigerator, did I do something wrong?
From client Ashley making homemade broth and soup at home.
What she did was perfect. If your broth jells, you made a really rich, healthful broth. When you simmer fresh chicken bones, you extract the collagen from the bones. This collagen in the bones is what is causing the liquid to gel. It’s completely natural, and it only happens in rich, well-made chicken broth meaning that in place of store-bought broths that lack complexity and mostly flavored with salt the broth, Ashley made great flavor and she extracted all the important minerals and amino-acids (like calcium, magnesium, collagen, chondroitin and glucosamine) from the bones. When the broth is heated, it will become liquid again. You can always thin it out with a little water if you desire.
Question: My tomatoes always seem mealy and lacking flavor, how do I ensure the best flavor from my fresh tomatoes?
From client Pete.
(How to store tomatoes)
Most store-bought tomatoes are grown in greenhouses and can be harvested when they are not fully ripe. The best way to keep that fresh tomato flavor and firm flesh is to buy them a few days before you plan to use them letting them ripen a bit more on your counter top. Lay them stem side up out of direct sunlight and don’t refrigerate tomatoes. Tomatoes lose flavor and the texture changes when chilled. For short-term storage put them in a paper bag and keep in the coolest part of the kitchen.
Have a question, you want answered? Ask it here.
