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Rinse off the ice, pat it dry and cook it frozen. We pull salmon portions at 125°F; the USDA recommends 145°F.
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Frozen chicken breasts go straight into the oven, a pot on the stove or a pressure cooker. Cook to 165°F; skip the slow cooker and the mi...
Give a frozen turkey about 24 hours in the fridge for every 4 to 5 pounds. Behind schedule? Use cold water, or roast it frozen.
A slow-braised chuck roast with vegetables and red wine for fall-apart tender results.
Roasting uses dry, direct heat in the oven to cook large cuts of beef tender and flavorful.
