defrosting questions

On Thu, 15 Jun 2006 11:15:39 +0100, "fourmations"

Hi all couple of questions: I have always thought to defrost things very slowly (in the micro on low or out on the countertop) I was thinking though about ready meals (which I avoid) that you cook on full power, this is a frozen ready cooked meal So can i defrost my frozen meals in this aggressive manner

If you read the instructions, you will probably see that you should leave the microwaved dish to stand for a few mins for the heat to reach the middle.

Microwaving times are all about how *thick* (smallest dimension) the dish is. The microwaves heat up the outermost layer of water, then that heat moves towards the middle by conduction. You should ensure that the centre of the dish is hotter than 70 to 84 deg C (depending on which book you read) (digital probe thermometers are quite cheap IMO well worth having.)

the other one was about frozen raw fish & meat they often say to defrost at room temp.

You do not want to have the outside cooked and the inside still frozen

Meat and fish lose texture if defrosted fast.

Is it okay to defrost these in the micro at low

Yes! but keep an eye on the result and adjust things next time. -- method of accessing usenet. GG subscribers would be well advised get a newsreader, say Agent, and a newsserver, say news.individual.net. These will allow them: to see only *new* posts, a killfile, and other goodies.