Hi, I'm new to cooking and I'm trying a salmon and risotto recipe. I've had 3 small salmon fillets in the freezer for a few days, I was planning to cook it tonight but I forgot I had to put it in the refrigerator for 12-24 hours. I'd probably be cooking it in a little under 5 hours, is that not long enough to thaw it properly?
Thawing in a microwave doesn't seem to be worth it so if that's the only option I'd rather cook it tomorrow.
Submitted October 20, 2017 at 08:44PM by FatherFestivus http://ift.tt/2xWbNZU cookingforbeginners
No comments:
Post a Comment