Cooking and Serving Frozen Foods

@ Do not overcook frozen foods.
@ Cook vegetables from the frozen state (except corn on the cob)*

@ Serve frozen fruits, berries or melon while there are still ice crystals
present.

@ Put meat and vegetables directly from freezer into soups, stews and
pot roasts; their juices add flavor and food value.

® Meats, especially beef roasts and steaks to be served rare, are best
defrosted then cooked.

@ Meat to be defrosted should be placed, wrapped, in the refrigerator
for 12 to 24 hours.

@ Veal and pork may be cooked from the frozen state because of
their longer cooking time.

@ Poultry that is not aged before freezing will age slightly during a
slow defrosting in the refrigerator. Aging is necessary for tender
eating.

@ Thaw fish and seafood in refrigerator only until pieces can be
separated. |