Ask Chef Boy Ari
No Need to Fuss about Thawing Meat
By Chef Boy Ari
Q: Dear Flash,
I’ve heard it’s best to thaw frozen meat slowly in a fridge, like overnight. Is this true? And if so, why?
A: Dear Frozen,
I’ve heard that too, and I think it’s a good idea. Unfortunately, this would require more foresight than I have on most days. I did do some digging in order to answer your question, wondering if I might learn something that might make me change my ways.
There is a reason, safety-wise, for thawing meat in the refrigerator, as opposed to a warmer environment. When thawed in the fridge, the meat can’t possibly warm up to temperatures at which bacterial growth or other forms of spoilage might occur.
David size, Goliath flavor
By Maren Tarro
Tony, the sauce-slinger and namesake of Tony’s Pizza, learned his Italian grandmother's cucina skills by way of his mother. He works from a tiny kitchen on the corner of Tijeras and Seventh Street, where he pushes pies out to diners seated in one of the seven tables that make up his restaurant.
NEWSLETTERS Great Alibi stories, events and deals delivered to your inbox each week. No fooling!
Scandinavian Christmas Party: Julefest at Mountain View Club
Featuring live music, Scandinavian folk dancing and singing, a Santa Lucia pageant, a Scandinavian-style meal and a visit from Nisse.
Fresh Farm Cheeses and Pomegranates at Los Poblanos Historic Inn & Organic Farm
ABQ Bike and Brew Tour at Routes Bicycle Tours and RentalsMore Recommended Events ››