AJAR.id – Hello Ajarian! Products that have been frozen need to thaw before they can be used. It can’t be left outside of a controlled environment for extended periods of time because bacteria can multiply to dangerous levels.
This high level of bacterial growth can cause adverse reaction in the consumers of this food product. To minimize bacterial growth, control needs to be maintained while food is thawing.
So, these are some things you need to pay attention when thawing stocks and sauces:
- The rate of thawing can be controlled if frozen product is placed in the cool room and allowed to thaw over period of time; 24-48 hours.
- Temperature does not rise above 5°C but time is extended, planning needs to be in place for this to happen.
- Thawing can take place in a microwave but the process must be continuous and you need to stir them to quicken rising of temperature.
- When product is in a fluid state the temperature raising process is continued rapidly to above 60°C or to the required temperature above.
Thawing is best undertaken with product is in the cool room. Thawing is quicker if product if it is frozen in thinner profiles. This means not freezing in ball shapes. Thinner profiles will thaw quicker than thicker profiles.
Nurturing You to Grow!
Written by: Alan Hickman, Garry Blackburn
Subject Matter: Prepare stock and sauces