Enhanced meats Injected with Water , Salt.

Discussion in 'Professional Chefs' started by galiano115, Jan 7, 2016.

  1. galiano115

    galiano115

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    How can I describe the correct method to thawing frozen enhanced meats, Injected with FMI patented solution up to 20 %.

    Thanks
     
  2. eloki

    eloki

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    Oh I know! Take it out of the freezer, put it into the coolroom, preferably the day before.

    Ok, I must admit, I don't really understand your query.
     
    Last edited: Jan 8, 2016
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  3. chefbillyb

    chefbillyb

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    I'm not sure why thawing brined meat is any different that unbrined meat. You may get more water or solution out of the injected meat. The process should be the same. Your injected meat s/b in a package so it will keep the solution inside the packaging. 
     
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  4. chefbillyb

    chefbillyb

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    From the USDA site:

    The Big Thaw — Safe Defrosting Methods 


    As soon as raw or cooked meat, poultry or egg products begin to thaw and become warmer than 40 °F, bacteria  that may have been present before freezing can begin to multiply.

    Perishable  foods should never  be thawed on the counter or in hot water and must not be left at room temperature for more than two hours. There are safe ways to thaw food: in the refrigerator, in cold water, and in the microwave.
     

    Refrigerator Thawing
    • Planning ahead is the key because a large frozen turkey  requires at least 24 hours  for every 5 pounds.
    • Small amounts of frozen food — such as a pound of ground meat  or boneless chicken breasts  — require a full day to thaw
    • Food will take longer to thaw in a refrigerator set at 35 °F  than one set at 40 °F.
    • After thawing in the refrigerator, items such as ground meat, stew meat, poultry, seafood, should remain safe and good quality for an additional day or two before cooking.
    • Red meat  cuts (such as beef, pork or lamb roasts, chops and steaks) should remain safe and good quality 3 to 5 days.
    • Food thawed in the refrigerator can be refrozen without cooking, although there may be some loss of quality.
    Cold Water Thawing
    • This method is faster  than refrigerator thawing but requires more attention.
    • The food must be 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, the meat tissue may absorb water, resulting in a watery product.
    • The bag should be submerged in cold tap water, changing the water every 30 minutes  so it continues to thaw.
    • Small packages  of meat, poultry or seafood — about a pound  — may thaw in 1 hour  or less.
    • 3-to 4-pound package  may take 2 to 3 hours. For whole turkeys, estimate about 30 minutes per pound.
    • Once thawed food must be cooked immediately. Foods thawed by the cold water method should be cooked before refreezing.
    Microwave Thawing
    • After thawing  in the microwave, always cook immediately, whether microwave cooking, by conventional oven, or grilling.
    • Holding partially  cooked food is not recommended  because any bacteria present wouldn't have been destroyed and, indeed, the food may have reached optimal temperatures for bacteria to grow.
    • Foods thawed in the microwave should be cooked before refreezing.
    • Also, never thaw foods in a garage, basement, car, dishwasher or plastic garbage bag; out on the kitchen counter, outdoors or on the porch. These methods can leave your foods unsafe to eat.
    Cooking Without Thawing
    • It is safe  to cook foods from the frozen state.

    • The cooking will take approximately 50% longer  than the recommended time for fully thawed or fresh meat and poultry.

       
    Remember: Even though the center of the package may still be frozen as it thaws on the counter, the outer layer of the food could be in the "Danger Zone," between 40 and 140 °F — temperatures where bacteria multiply rapidly.
     
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