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Old 09-12-2007, 02:39 PM   #11
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Quote:
Originally Posted by BusyBee View Post
Hi,
I bought a 1.5kg outside round roast to cook for my wife's birthday (today) and froze it immediately when I brought it home a week ago. I thawed it in the fridge overnight but it still was frozen today so I put it in hot water (still in it's wrapper) for about 35 mins to thaw it out (seemed to work just fine).
If it was only in the hot water for 35 minutes, that's not long enough to make it go bad. And then you put it right into a hot oven to cook, so that process should have killed any bad microbes that might have been present. So I wouldn't worry about it
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Old 09-12-2007, 02:41 PM   #12
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I suppose I put too much water in - it said "1cm of water" but it didn't state whether the bottom of the meat should be covered in 1cm of water (which is what I assumed, and did).
Usually if the food is supposed to be immersed in liquid, the recipe will state that; otherwise, added liquid should just be put in the cooking vessel in the stated amount. Also, roasting is a dry cooking method, so the food shouldn't be in liquid; cooking in liquid is braising. HTH.
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Old 09-16-2007, 08:08 PM   #13
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Next year, put the roast in a crock pot and pour in a can of beer. Delicious and lots easier. Make some mashed potatoes to pour the sauce over. And yes, the scum is normal when you have liquids in contact with raw meat. The liquid thins the blood left in the meat and it drains out rather than being seared into the meat as it would if you grilled it. It's safe.
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