Thawing and Preparing Foods For Serving

Fruits

When serving frozen fruits for dessert, serve them while there are still a few ice crystals in the fruit. This helps compensate for the mushy texture frozen fruits have when thawed.

Frozen fruit in the package can be thawed in the refrigerator, in a microwave oven, at room temperature or at room temperature in a pan of cool water. Turn the package several times for more even thawing. Allow 6 to 8 hours in the refrigerator for thawing a 1-pound package of fruit packed in syrup. Allow 1 to 2 hours for thawing a package of the same size at room temperature, ½ to 1 hour for thawing in a pan of cool water.

Fruit packed with dry sugar thaws slightly faster than that packed in syrup. Both sugar and syrup packs thaw faster than unsweetened packs.

Thaw only as much as you need at one time. If you have leftover thawed fruit, it will keep better if you cook it. To cook, first thaw fruits until pieces can be loosened; then cook as you would cook fresh fruit. If there is not enough juice to prevent scorching, add water as needed.

When using frozen fruits in cooking, allowance should be made for any sugar that was added at the time of freezing. Frozen fruits often have more juice than called for in recipes for baked products using fresh fruits. In that case, use only part of the juice or add more thickening for the extra juice.

Suggested Uses

• Frozen fruits can be used the same as fresh fruits in preparing pies, upside-down cakes, sherbets, ices and salads. Some fruits, especially boysenberries, make better jellies when frozen than when fresh, because freezing and thawing cause the juices to be released from the cells and the natural fruit color dissolves in the juice.
• Serve crushed fruit the same as raw fruit after it is partially or completely thawed; use it after thawing as a topping for ice cream or cake or a filling for sweet rolls or for jam.
• Use thawed purees in puddings, ice cream, sherbets, jams, pies, ripple cakes, fruit-filled coffee cakes and rolls.
• Serve frozen fruit juice as a beverage after it is thawed but while it is still cold. Some juices, such as sour cherry, plum, grape and berry, can be diluted to 1/3 to ½ with water or a bland juice.

Vegetables

Most frozen vegetables should be cooked without thawing first. Corn-on-the-cob should be partially thawed before cooking in order for the cob to be heated through by the time the corn is cooked. Letting the corn sit after thawing or cooking causes sogginess. Leafy greens, such as turnip greens and spinach, cook more evenly if partially thawed before cooking.

To cook, bring water to a boil in a covered saucepan. The amount of water needed depends on the vegetable and the size of the package. It is important to use as little water as possible, because some nutrients dissolve into the water. For most vegetables, ½ cup of water is enough for a pint package. Any frost in the package furnishes some additional moisture.

Place the frozen vegetables in boiling water, cover the pan and bring the water quickly back to a boil. To insure uniform cooking, it may be necessary to separate pieces carefully with a fork. When the water is boiling throughout the pan, reduce the heat and cook until done. Be sure the pan is covered to keep in the steam, which aids in cooking. Cook gently until vegetables are just tender.

Add seasonings as desired and serve immediately or use in casseroles.

Animal Products

Meat, Fish and Poultry

Meat, fish and poultry can be cooked from the frozen or thawed stage. Frozen meats, fish and poultry are best when thawed in the refrigerator in their original wrappings. For faster thawing, place the meat or fish in waterproof wrapping in cold water. Change the water as needed so that it stays cold. Frozen meat, fish or poultry can also be thawed in a microwave oven.

If meat, fish or poultry is cooked without thawing, additional time must be allowed. How much depends on the size and shape of the product. Large frozen roasts could take up to 1 ½ times as long.

When frozen meat, fish or poultry are to be breaded and fried, they should be at least partially thawed first, for easier handling. All poultry which is to be stuffed should be thawed completely for safety.

For best quality, cook thawed meat or fish immediately.

Butter, Eggs, Milk and Cheese

Place the frozen product in the refrigerator to thaw. After thawing, it can be used as fresh.

Cream

Thaw the same as butter, but before using the thawed cream, it should be mixed or blended slightly.

Prepared or Cooked Food

Most cooked or prepared foods do not have to be thawed before heating. Food can be reheated in the oven to preserve its texture. Be careful not to put a cold glass container into a preheated oven, unless its manufacturer specifies that it is freezer-to-oven safe. For speedy reheating of products such as noodle casseroles, without excessive stirring, heat the food in a double boiler. Start with warm, not hot, water in the lower pan so the food won't stick. This prevents the casserole from becoming "mush." Products containing meat, fish, poultry, eggs or dairy products should be thawed in the refrigerator or in the microwave oven. These products could cause food poisoning if they stay at room temperature for more than 2 to 4 hours.

Precooked breads, cakes and cookies can be thawed at room temperature.

Written by Susan Reynolds, M.S., former Extension Foods Specialist, University of Georgia, College of Agricultural and Environmental Sciences, Athens. First published: February 1994. Reviewed: June 1998.
Courtesy of the University of Florida, Institute of Food and Agricultural Sciences (UF/IFAS)