Kitchen appliances and utensils
- freezer;
- cooling chamber;
- deep capacity.
Ingredients
- meat - 1 kg
Step cooking
- We take 1 kg of any frozen meat from the freezer and put it in a deep container. We send a container of meat to the refrigerator for at least 8 hours.
- We take the meat out of the refrigerator about 2 hours before cooking.
Important! If you put cold meat in a pan, you will get overcooked edges and an unbroken core.
Such a natural way of defrosting meat is best suited, because in this case the structure of the product does not deteriorate. So you can get a juicy, well-done and fragrant dish.
Tips from experienced housewives
- If you want to preserve all the taste of the product, defrosting in the microwave is not the best way. This option is suitable when the speed of defrosting meat is more important than its quality.
- Never defrost meat under hot water. In this case, ice crystals will melt very quickly, destroying muscle fibers. All juices from the product will be washed into water, and the meat will simply be unsuitable for consumption.
- If you want to quickly defrost a product naturally, it is best to divide the meat into portions before sending the meat to the freezer, each of which will need to be put in a separate bag.
Video recipe
In order to maintain the maximum beneficial properties of meat and not spoil the taste of the future dish, it is necessary to adhere to certain rules for defrosting this product. We suggest you watch a useful video with recommendations on this topic.
Now you know how to properly defrost a particular type of meat, as well as which methods are best avoided. Tell us, did you make the mistakes listed in the article before? Did this affect the quality of the finished product? Share your experiences in the comments.
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