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Plan ahead. Food should be stored gently for best results and so the quality isn’t compromised.
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If you’re out of time, casseroles and soups can be double-wrapped in plastic bags, then submerged in cold water to speed up thawing time. Never put frozen food in hot water.
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Don’t forget that many frozen vegetables or ready-prepared frozen foods can be cooked from frozen state.
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Baguettes and bread can be wrapped in foil and reheated from frozen. Sliced bread can be toasted from frozen.
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Large joints of different meat should be thoroughly defrosted before cooking, or the outside of the joint will be cooked while the inside is still cold.
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To defrost a joint of meat, place it on a tray or plate to catch the juices. Defrost in the bottom of the fridge.
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To defrost in a microwave use the defrost setting or 50% power, this will ensure that the outside of the food doesn’t cook during defrosting. At intervals, break up or stir food as it is defrosting. You have to cook the food as soon as it’s defrosted in a microwave.
