Monday, December 8, 2014

Freeze cook

What happened to defrosting food before cooking?  Who would want to cook frozen food?  Actually, it makes lots of sense. Water is retained much better, keeping the food a lot more moist and locked in the  meat. I got some very nice capeline fish and instead of defrosting them, I put them straight on the grill.  It may take a bit longer to cook, but when they are done, the meat is a lot more moist and not dry.  When frying fish, the skin has to be dry and crispy before it's flipped, otherwise, the skin sticks to the pan.  But the water is also drawn out from the meat.  So by cooking frozen, the temperature of the meat doesnt climb too quickly, leaving the meat a lot more moist than if cooked at room temperature.

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