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Pressure-Cooking Frozen Meat
It is possible to pressure-cook smaller cuts of frozen meat and frozen poultry. You can also easily pressure-cook frozen vegetables. It is not recommended to pressure-cook large pieces of frozen meat and poultry. To pressure-cook thick pieces of frozen meat like beef or pork roasts, it will take up to one-third more than the normal cooking time, and the results will not taste very good. Browning thawed or partially thawed meat before pressure-cooking significantly increases the flavour of the meat.
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The best way, since it costs the least amount of money (in energy consumption) and tastes the best, is to plan ahead and thaw the frozen meat or frozen chicken in a refrigerator. Another way is to use the thawing function of a microwave oven. You can also use the cold-water thawing method before pressure-cooking large cuts of meat. With the cold-water thawing method, the food must be in a leak-proof bag which is then submerged in cold tap water. Change the water every 30 minutes so the food continues to thaw.
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