> Keep in mind that if you are frying or grilling your meat, you don't really
> need to defrost it first. Simply make sure you've got the heat relatively
> low and stick it right on there, frozen.  The only important part is that
> you make sure the heat is quiet low so it cooks slowly.  If it's too hot
> the outside will be defrosted and burnt while the inside is still cold, but
> if you are careful to put it on a LOW heat it will turn out just fine.
>

This is what I do also, and it works well. I got the idea from the
first cookbook I ever bought (in 1971) Adelle Davis' Let's cook it
Right.  She recommends low-temperature cooking of meats for retained
flavor and ease of preparation, also the use of a meat thermometer.
I haven't had much luck with the old-fashioned kind, but recently I
bought one of the newer "instant reading" kind and it was a big help!
I made a (99 cents per pound on sale) beef blade roast this
way...stuck it on the broiler pan frozen solid, turned heat to 300
degrees, and left it in there for 3 hours, turning it over once
sometime in the middle.  Delicious just cut up and served to guests,
and incredibly easy.  Allow about 30-40 minutes per pound and you'll
get meat that's tasty on the outside and medium on the inside. I also
tried this in the oven with a pork shoulder and it worked really
well.  I just checked the interior temperature with the instant meat
thermometer and pulled it out when it was over 140 degrees (the
current recommendation for pork safety).


Sla/n go fo/ill

Molly Ni/Da/na
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San Francisco, CA