How to quickly thaw meat at home

Almost every landlady sooner or later faces such a question: "How quickly to defrost the meat?" It should be noted that in this case there are many nuances, because if you do it wrong, you can simply get a non-nutritious and tasteless biomass. Therefore, it is recommended to follow some simple rules.

So, to preserve all the nutrients, the meat must be transferred from the freezer to the refrigerator compartment (on the upper shelf), where it will gradually thaw. In this case, stack it on a plate or bowl, since it will drain excess liquid. After 24 hours, when the temperature of the product reaches zero degrees, and it becomes soft and plastic, it is transferred to warm water for fifteen minutes (hot water is not used, since the upper protein elements may collapse). Then the meat is put on a dry towel and soaked on top with a napkin. This is the only correct way to defrost.

However, there are times when there is absolutely no time for the above instructions to be performed, so consider alternative options for how to quickly defrost the meat.

1. You can put the product in cold water, having pre-packed it in a plastic bag. In no case can hot water be used for this, as it is the breeding ground for bacteria, besides, the taste of the dish will be somewhat different from what you want.

2. If there is a microwave in the house, the problem of how to quickly defrost the meat is completely solved. To do this, put the product in it and press the defrost button. The program will prompt you to select the operating mode, so you need to make the size of the used piece. Defrost the meat in this way you can in twenty minutes. But to evenly flow the process, you must turn it around every two minutes.

3. The meat will be defrosted quickly if it is placed under the air stream. To do this, you can use a fan or an open window.

There are several culinary tricks about how to quickly defrost the meat. So, frozen it cut into small pieces, which contributes to its rapid thawing. Small slices can, without defrosting, pass through a meat grinder, and then drain excess water.

Before unfrozen meat, it is necessary to freeze it correctly. For this, the best way is to use a dry method. Since the thawing will not produce a large amount of meat juice, containing the nutrients needed by the human body. If you quickly and, most importantly, correctly freeze the product at home, then you can defrost it quickly enough.

Thus, quickly defrosting meat is not a big deal, you just need to remember some rules and recommendations. For example, some meat products or semi-finished products are frozen frozen directly in a frying pan and cooked slightly longer than usual.

It should be noted that any interference with the natural thawing process leads to the breaking of the fibers by large ice crystals, as a result of which juice will flow, and the meat itself will lose nutrients, become tasteless, dry, stiff and loose, and most importantly, not so appetizing, because it will lose its Odor and color. Therefore, it is recommended to plan in advance when and what will be prepared. And the products should be frozen in small portions. All these simple tricks will make it possible to do without re-freezing the food, which is unacceptable in cooking. Meat dishes will be nutritious, tasty and beautiful only if all the rules for their preparation, including defrosting, are met.