THAWING MEAT RECIPES

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MEAT PIES RECIPE | REE DRUMMOND | FOOD NETWORK



Meat Pies Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 3 hours 50 minutes

Cook Time 40 minutes

Yield 20 meat pies

Number Of Ingredients 15

20 frozen unbaked dinner rolls, such as Rhodes
All-purpose flour, for rolling
2 eggs mixed with 2 tablespoons water, for an egg wash 
1 tablespoon vegetable oil
2 poblano peppers, seeded and chopped 
1 onion, chopped 
1/2 teaspoon red pepper flakes 
4 cloves garlic, chopped 
1 1/2 pounds ground beef 
1 tablespoon chili powder 
1 teaspoon ground cumin 
Kosher salt and freshly ground black pepper
3 tablespoons tomato paste 
1 cup grated pepper Jack cheese
1/2 cup chopped fresh parsley

Steps:

  • For the crust: Put the frozen rolls on a baking sheet. Cover with a tea towel and let thaw and rise for 2 to 3 hours.
  • For the filling: Add the oil to a large skillet and set it over medium heat. Cook the peppers and onion until soft, about 5 minutes. Add the red pepper flakes and garlic, then cook for another minute. Transfer to a bowl or plate and set aside.
  • Put the same skillet over medium-high heat, add the beef and cook, breaking up any lumps. Add the chili powder, cumin and 3/4 teaspoon salt and cook until the meat is no longer pink, 5 to 7 minutes. Add the tomato paste and 1/4 cup water and stir until combined. Mix in the cooked vegetables. Transfer to a bowl and set aside to cool. When the meat is cool, add the cheese and parsley, then season with salt and pepper.
  • Preheat the oven to 400 degrees F.
  • To form: Roll out each dinner roll on a lightly floured surface into a 4-inch circle about 1/4 inch thick. Put 1 1/2 tablespoons of the meat mixture in the center of each circle. Brush around the outside of the circles with the egg wash and fold over the dough to form half-moon shapes. Press the edges together and crimp them with a fork. Put on a parchment-lined baking sheet and brush the tops with the egg wash.
  • Bake until golden brown, 10 to 12 minutes.

HOW TO THAW GROUND MEAT IN YOUR INSTANT POT - INSTANT LOSS ...

Provided by Brittany

Number Of Ingredients 2

2 pounds frozen ground beef
1/2 cup water

Steps:

  • Place 1/2 cup of water in the bottom of your Instant Pot Pressure Cooker and put the silver trivet that comes with the Instant Pot inside.
  • Place frozen ground meat on top of the trivet.
  • Place the lid on the pot and make sure the vent valve is in the sealing position.
  • Using the display panel select the MANUAL/PRESSURE COOK function, high pressure. Use the +/- arrows until the display panel reads 20 (or 10 minutes per pound). 
  • When the pot chimes to let you know it’s finished move the valve from the sealing to the venting position, administering a quick release.
  • Press the CANCEL button and select the SAUTE function. Use a turkey baster to remove excess water and grease. Season to taste.

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Feb 22, 2017 · 1) Refrigerator thawing. This is the easiest method. Leave the meat in the fridge in its packaging in a pan deep enough to catch drips. Allow one day for every four pounds, so if you have a 20 pound turkey to cook on Thursday, you need to start thawing it on Sunday. 2) Cold water bath. Fill the sink or a pot big enough to hold the meat …
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Dec 13, 2010 · Place the meat in a resealable plastic bag and the bag in the water, fully submerging it. Let sit, changing the water with fresh cold water as it warms. Once the pieces are defrosted enough to be separated, pull them apart. (The rest of the thawing will go more quickly.) Continue until the meat is fully thawed.
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Remove all packaging, then place the meat on a plate and microwave it at 50% power for 2 to 3 minutes, rotating and flipping the beef every 45 seconds, until it is fully thawed. Some of the outer parts of the meat might start to cook, which is why you should use the ground beef immediately after defrosting it in the microwave.
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Sep 28, 2021 · Thawing Frozen Meat. As soon as raw or cooked meat and poultry begin to thaw and start to become warmer than 40°F, the bacteria that were made inactive by the freezing process will be re-activated and may start to multiply. According to the USDA, the “danger zone” for meat products is between 40- and 140-degrees Fahrenheit.
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THAWING MEAT AND BUSTING THE HOT WATER THAWING MYTH
Feb 22, 2017 · But never thaw meat at room temp. That is a recipe for fluid loss via all your apertures. 1) Refrigerator thawing. This is the easiest method. Leave the meat in the fridge in its packaging in a pan deep enough to catch drips. Allow one day for every four pounds, so if you have a 20 pound turkey to cook on Thursday, you need to start thawing it ...
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