How quickly defrost a piece of meat or chicken carcass? A properly? Do not know? Then this article will be useful to you.
It seems that the meat to defrost easily - took a chunk out of the refrigerator and wait when it thaws.
However, not all as simple as a slow thawing meat and poultry can lead not only to loss of vitamins, but also to the growth of bacteria on the surface of the defrosted meat.
It turns out that at the time of thawing core meat cuts or poultry carcasses outside of the meat loses its freshness and nutritional value.
How to defrost meat: tips
Experienced cooks claim that meat and poultry better defrost water, which transfers heat to 20 times faster than air.
In some water to thaw meat - in warm or cold?
The best and safest way - to defrost the meat in ice water, because while it is cold, do not lose the freshness and simultaneously defrosted.
If a piece of meat is large enough and you have enough time, it is best to defrost it in the refrigerator.
There is another way to defrost meat - first move the meat in the refrigerator for a day, without removing vacuum packaging, and then two hours before cooking to get him out of the refrigerator or 15 minutes to put in a warm water.
defrosted meat should be at room temperature - it ensures that the meat uniformly fry thoroughly, make it taste more delicate, pleasant, rich, and will also reduce vitamin loss during defrosting meat.
If you defrost meat in the kitchen, do not keep it in the air for more than two hours, so as not to create a fertile ground for the growth of microorganisms.
How quickly defrost meat?
There are situations when you need to defrost the meat very quickly, and in these cases comes to the kitchen appliances.
- How to defrost in the microwave the meat, retaining its flavor and juiciness?
A piece of meat is placed in a container with a lid and put in a microwave for 3 minutes, including the defrost mode.
Then the piece was inverted and put on again for 3 minutes, and as defrost meat in this way depends on the piece sizes - about 15 to 30 minutes.
However, automatic defrost control option takes the countdown itself sends a signal that it is time to turn the product.
- How to defrost meat in multivarka quickly and without losing its taste properties?
To do this, set the mode to "steam", and put the product in a steamer for 8-10 minutes. - There is a simple rule, how to defrost the meat in the oven and while it does not bake - you need to set the oven temperature 30 degrees.
In this regard, much easier to owners of modern ovens with defrost function, the main thing - do not to overdo it and do not put the point above, or a piece of meat covered with browned crust, but inside will be raw.
A few tricks, how to defrost meat and poultry
- If you defrost meat in warm water, put it in a waterproof bag as warm environment increases the rate of reproduction of bacteria.
- Liver better defrosted in hot water with milk - so it retains all the nutrients, and the meat becomes tender and pleasant sweet taste.
- Meat that does not require cutting, cutting and evisceration, it is better not to defrost and cook immediately after it has left the freezer.
- How much can be stored frozen and thawed meat in the refrigerator? It is believed that two days - this is the maximum shelf life, but it all depends on the quality and the "age" of meat.
Therefore, if you can not cook the product immediately after thawing, it is better to marinate and cook the next day.
Conclusion...
Judging by the very fresh remains of a mammoth lain for 10 thousand years in the snows of northern Siberia, freezing process does not harm the meat, if defrost it properly and in compliance with the "machinery security. "
One caveat: do not cook the meat that is frozen twice - health is more expensive!
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