Kitchen Aid: How to Defrost Food and Create Garnishes

Defrosting food safely -- especially meat -- is important due to the risk of salmonella involved if it's not defrosted properly. The following guidelines will help you determine the proper procedures for defrosting food, and also give tips on how to create unique food garnishes to enhance that special meal.

When food is defrosting, as soon as it rises above 4°C (39°F) any bacteria it contained before freezing begin to multiply. Poultry, especially large birds, must always be completely thawed before cooking to remove the risk of salmonella being activated during cooking. Defrosting in the refrigerator is the safest method. If using the microwave, cook food immediately after defrosting because some parts may become warm and stimulate bacterial growth during the process.

Timing is crucial

• For meat and poultry allow six hours per 500 grams (one pound) in the fridge and half this time at room temperature.
• For fish and shellfish allow four hours per 500 grams (one pound) in the fridge or two hours per 500 grams (one pound) at room temperature.

A well-chosen garnish will contrast with a dish in colour and texture. It should enhance both its look and its taste.

1. Savoury garnishes. These can be as simple as slices of lemon cut into butterfly shapes, parsley sprigs or a sprinkling of fried bread crumbs. Alternatively, use croutons or fried sage leaves.
2. Cucumber twists. Use a small sharp knife to cut the cucumber into thin slices. Make a single radial cut from the edge to the centre of each slice, then twist either side of the cut in opposite directions.
3. Fluted mushrooms. Score each cap from the centre to the edge with a small sharp knife, tracing a curved shape and removing a narrow strip of flesh each time. Remove the stem.
4. Radish roses. Remove the stalk and slice across the base so that the radish stands upright. Make partial scalloped incisions in the radish. Place in iced water for an hour. Dry before use.
5. Frosted fruit. Brush fruit — such as grapes, cherries (with stalks), sprigs of red currants — or mint leaves with lightly beaten egg white, dredge with superfine (caster) sugar then dry on wire racks.
6. Citrus strips. Remove the rind from lemons or oranges without pith and cut into thin strips. Boil in a sugar syrup, drain and dry.
7. Dipped fruit. Half dip fruit such as strawberries into melted chocolate and place on baking parchment to dry.

Following these guidelines will help you properly defrost your food and create some unique food garnishes that will be sure to impress your guests.

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