Freezing meat is one of the best ways for long-term storage of this product. However, so that during cooking he does not lose all his nutritional and taste properties, the meat must be properly thawed.
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Instruction manual
1
Meat should be thawed in the refrigerator on the lower shelf at a temperature not exceeding 4 ° C. Defrosting time will depend on the weight of the meat. For example, a 2 kilogram piece usually requires a day.
2
Poultry meat should be placed in a defrosting container with a special insert in the form of a lattice so that melt water, in which dangerous salmonella bacteria can be found, is not absorbed into the carcass.
3
Another way to defrost meat is with cold water. At the same time, so that beneficial substances are not washed off the product, it must be placed in a sealed plastic bag. And then substitute under a stream or lower in a container with cold water. In this way, the meat will unfreeze in 1-3 hours.
4
If you need to defrost meat in the shortest possible time, you can use the microwave. Put the product in a ceramic dish with a lid and microwave. Set the quick defrost mode and wait for the home appliance signal. Then turn the piece over and repeat the action. Do this until the meat is soft. Keep in mind that thawing in the microwave, meat loses vitamins and minerals.
5
You can defrost meat in a slow cooker. To do this, remove the packaging from the product, put in a slow cooker and set the mode to "steam" on the panel for 5-10 minutes. Thus, more beneficial substances are preserved.
6
There is one more tip - substitute frozen meat under the switched on fan or leave it at the open window. A stream of air will facilitate rapid thawing of the product.
7
Thawed meat should be washed under running water and cook immediately. Do not re-freeze it. This will affect the appearance and taste, and beneficial properties.
8
Some housewives freeze fresh meat in large pieces. This greatly complicates their task when thawing a product. It is better before sending it to the freezer, divide the meat into small portions and wrap each piece of cling film.
note
A properly thawed piece of meat has a uniform color, dense texture, moist, elastic surface. In addition, a fresh smell should come from the product.
Useful advice
It is not recommended to thaw meat under warm or hot water. In this case, the taste of the product is lost, the appearance deteriorates. Also on its surface microbes and bacteria multiply. For the same reason, it is not recommended to thaw large pieces of meat on the countertop.