How to defrost meat? "Do not remove the product from the original vacuum packaging ..." Come on! And so I wanted to try the marble beef and that without the packaging ...
Agree, not very funny, right? A good half of the country buys meat on the market, only for big holidays. It turns out cheaper and does not have to pay for beautiful polyethylene in the store. Therefore, I want to keep all the nutritional and taste qualities right up to the serving. And what begins cooking meat in an ordinary average family? That's right, with defrosting. How to do it without loss and damage to the product - read below.
What to do. Leave the meat in the bag on the bottom shelf of the refrigerator. Or remove the polyethylene, but be sure to wrap in cotton fabric. Even a regular towel or a piece of an old baby diaper will do. Naturally washed and dried.
Pros. The meat is thawed under optimal conditions of humidity and low temperature. The process takes place without the participation of pathogenic bacteria.
Minuses. Defrosting is very slow. For example, about 3 kg of meat thaws per day. If you are in a hurry, then this method is not for you.
What to do. The meat is taken out of the freezer and simply left on the table until it is completely thawed.
Pros. We have not found. Maybe you will succeed? Share a secret?
Minuses. Defrosting is very slow. Pathogenic bacteria after 2 hours begin their active development on the surface of the meat. If a piece of more than 2 kg in size, by the time the inner part is thawed, the outer part is often windy and looks like a film.
For lovers of extreme nutritional method is ideal. For those who think what he eats, the method is not suitable.
What to do. Remove the meat from the freezer, free from all types of packaging (remove the package, what's incomprehensible?). Put in a deep dish, be sure to cover with a lid or other dish. Put the design in the microwave, enable the "quick defrost". Every 3 minutes stop the process, turn the meat on the other side and turn on the machine again. Continue until full defrosting.
Pros. The thawing process is very fast. On average, defrosting takes from 20 to 35 minutes. It all depends on the power of the unit and the size of the piece. Meat under the lid does not lose juice, retains its structure and most of its nutritional value. Due to the short time of thawing, putrefactive bacteria simply do not have time to begin to actively develop.
Minuses. Older microwave models have no such function. If you forget to turn the meat, then the output will be a very unappetizing semi-cooked dish with a frozen side.
What to do. Remove the meat from the freezer, remove the plastic bag or foil (well, what are you used to store it there?). Place the piece in the center of the pan. Turn the oven on at a temperature no higher than + 30 ° C. As a rule, this is the "drying" function. Periodically check for thawing and turn over a piece for more uniform defrosting.
Pros. The meat is thawed out very quickly and evenly. Delicious juice is not lost in the process, but remains in the fibers. The aroma, texture and taste of the meat are preserved.
Minuses. Not every home has an ultra modern oven with the necessary function. Old-style ovens have a minimum heating temperature ranging from + 110 ° C. And the ovens of the latest model often do not have the ability to turn off convection. In this case, the meat elementary will quickly wither than thaw.
We recommend using this method to cover a piece of deep heat-resistant plate or glass saucepan. The defrosting time will slightly increase, but the output will be the tenderest meat, not a dried piece.
What to do. Get the meat out of the freezer. Prepare a cup, saucepan or basin with cold water. Add some crushed ice. Immersed in the liquid meat to complete thawing.
Pros. The meat is thawed much faster than in the air. Because of the water, putrefactive and pathogenic bacteria will not be able to get to the product, so you should not worry about the usefulness of the dishes. Meat remains juicy, soft, does not lose its nutritional value.
Minuses. Some homes have disgusting water that can transfer its amber to meat. Not everyone has ice on hand. Sometimes this defrosting time seems too long.
According to reviews, this method of defrosting meat is considered optimal by more than 90% of women. Dieticians agree with them.
Council Do not thaw meat in hot water. This will speed up the process, but it will noticeably affect the quality of the final dish. If you are a fan of chewing a sole instead of a juicy piece of chop, then boldly dip the tenderloin into hot water for thawing.
- Some sources recommend to freeze unused meat again after thawing. Say, then it will remain the same juicy and soft. Do not amuse yourself with hope, will not remain. With any method of defrosting all types of meat lose some of the internal juice. And directly freezing itself partially deforms the fibers. Everytime. Therefore, dragging meat into the freezer and back, in the end, you risk getting a completely inedible something.
- Before thawing meat in water, remember to place it in a sealed bag. Thus, the nutrients will not go into the water, and the smell of bleach (which utilities sin) does not soak into your future roast.
- Always remove the released liquid during defrosting. It is an ideal environment for the rapid reproduction of putrefactive and pathogenic bacteria. A mixture of blood and thawed water will not give your meat a good taste, but to spoil it is not even ready - it is capable of very, very quickly.
Now in your piggy bank of worldly wisdom gained experience. And you know exactly how to defrost meat, so that it does not deteriorate and remains soft and juicy. And what to cook out of it - you will surely figure it out without our help.