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It is important to do it correctly to avoid the risk of contamination or spoilage of the meat. Here are some tips on how to defrost meat quickly and what mistakes to avoid.

Freezing food: Golden rules

Nowadays, freezing food has become an automatic gesture, it is above all a safe and effective method of preservation.

Thanks to the negative temperature, we are relieved to see that our fish, vegetables or dishes retain their flavor and properties (vitamins and minerals) for several months. Needless to say, it’s an invaluable time and money saver!

With regard to meat, for example, it is especially important to remember that it must be kept in the best conditions. There should be as little air in the packaging as possible to avoid bacteria: special freezer bags, plastic containers suitable for low temperatures or even vacuum packaging are preferable for good freezing.

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How to defrost meat quickly

Who doesn’t like having their freezer well stocked with food? Chicken breast, steaks, beef tenderloin, minced meat, etc. Enough to invent delicious recipes.

But after a tiring day or for an unexpectedly organized meal, it’s always good to know the little tips for quickly defrosting meat. Want to save time? Quickly discover these simple methods to adopt daily!

Use cold water

One of the fastest and most effective ways to defrost meat is to place it in a container of cold water. Make sure you seal the meat before putting it in the water to prevent water from getting inside. Change the water every 30 minutes to maintain a constant temperature and speed up the defrosting process.

Use the microwave

The microwave is another quick option for defrosting meat. Set the oven to a low temperature or use the special function to defrost the meat, if available. The meat will defrost in 10 minutes.

Call for vinegar

Did you know that marinating meat for 15 minutes in vinegar can speed up the defrosting process? Yes, it’s amazing, but it’s mainly due to the acidity that raises the temperature of the meat.

How do you proceed? Put lukewarm water in a container and pour apple cider vinegar. Three spoons are enough. Place the frozen piece of meat and let it soak for 15 minutes, turning it two or three times to make sure it is completely soaked in the water and vinegar mixture. Then leave the meat in a bowl of hot water for a few minutes.

Avoid thawing at room temperature

Defrosting at room temperature is not safe because it allows the meat to enter the “danger zone” (the temperature where bacteria can multiply rapidly).

This can lead to food contamination and the risk of food poisoning. In addition, meat thawed at room temperature can become slightly soft and spoil quickly.

Do not use the water drained from the thawed meat

After you have finished thawing in cold water, do not use that water as it may contain bacteria from the thawed meat.

Discard the water and wash the container thoroughly before using it again.

Do not thaw meat in the sun

Thawing meat in the sun can increase the temperature of the meat at an unsafe rate, allowing bacteria to grow. This is extremely dangerous, especially in summer, when high temperatures contribute to the deterioration of food.