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.
ABQ Uptown Growers' Markets at Presbyterian Hospital
Salud y Sabor: Mexico at National Hispanic Cultural Center
An evening of food, art and entertainment aimed at providing families with an opportunity to connect around nutrition, cooking, healthy lifestyles and culture.
Los Alamos Farmer’s Market at Los Alamos Mesa Public LibraryMore Recommended Events ››