Thawing meat before cooking it enables more even cooking, but thawing is also important for safety reasons. The United States Department of Agriculture recommends thawing, because thawed meats are less likely than frozen meats to maintain cool spots during the cooking process. Bacteria in cool spots that does not get properly heated during the cooking process may be harmful to your health. If you're new to cooking, a few tips will help you turn out delicious, safe meals from thawed meats.
Step 1
Dry the meat. Julia Child's seminal work, "Mastering the Art of French Cooking," reports that drying meat helps it to brown properly. Use disposable paper towels to dry thawed meat. Using towels you can throw away afterward prevents cross-contamination and bacteria from the meat getting onto other surfaces where it can transfer to foods intended to be eaten raw. Wash your hands when you are finished handling the meat.
Step 2
Season your meat with a sprinkle of salt and pepper on both sides.
Step 3
Sear the meat in a heavy-bottomed pan. Contrary to popular belief, searing does not hold in juices, but it does produce good flavor, reports celebrity chef Alton Brown. To sear, place a heavy-bottomed, standard skillet -- not nonstick -- over medium-high heat and add 1 tbsp of canola oil or other high-heat oil. As the oil heats, periodically tilt the pan. When the oil shimmers, it's ready. Add the meat and cook for 1 to 2 minutes per side. It will be perfectly browned when the meat no longer sticks to the surface of the pan.
Step 4
Cook the meat to temperature. Cooking to temperature is one of the most important parts of food safety. The USDA considers different meats safe to eat at different temperatures. Consult the Resources section for a helpful chart. You can cook thin cuts, such as beef or pork cutlets, to temperature in a skillet, but you will probably need to finish thicker cuts such as pork chops or roasts in the oven. Place the meat in a baking pan and use a probe thermometer or instant-read thermometer to be sure your meat has reached a safe temperature.
Step 5
Allow the meat to rest. If you cut cooked meat right after you take it off the heat, the juices, which cooking forces to the center of the meat, will run out onto the plate, leaving your meat dry. If you let your meat rest before you cook it, the juices redistribute, so they stay in the meat where they belong. To rest meat without letting it cool off, use tongs to place it on a serving platter, cover it loosely with aluminum foil, and leave it alone for 5 minutes.
Tips and Warnings
- Probe thermometers are more convenient because you don't have to open the oven to take your meat's temperature.
- Don't let cooked meat sit at room temperature more than 2 hours.
Things You'll Need
- Thawed meat
- Salt and pepper to taste
- Heavy-bottomed skillet
- 1 tbsp canola or other high-heat cooking oil
- Probe thermometer or instant-read thermometer
- Oven (optional)
- Baking pan (optional)
- Tongs
- Serving platter
- Aluminum foil
References
- "Mastering the Art of French Cooking: Revised and Updated Edition"; Julia Child; 2001
- "I'm Just Here for the Food"; Alton Brown; 2002
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