2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Proper thawing of meat is very important. This is because meat contains many important substances for the body that would be lost if not thawed properly.
Follow one of the most important rules that once thawed meat should not be frozen again. Therefore, pre-cut the portions so that the meat taken out of the freezer does not have to be returned there.
The most delicious and useful are the dishes prepared from slowly thawed meat. In the case of slow thawing, the meat absorbs the frozen water again and leaks less of its juice. Thawing is done without cutting the meat so that important juices do not run out.
Place it in an enamel or other container on the middle grill of the refrigerator. Once thawed, move it to the lower grill. In the cold, the muscle fibers of the already thawed meat absorb the juices released during the thawing process.
Do not thaw meat in water, as it will extract the valuable extracts for the body. If you still need to defrost with water, remember that it should not be hot.
In general, do not expose the meat to any direct heat effects such as hot water and a stove. As a last resort, place the meat in cold water and use the microwave.
To preserve the taste of the meat the best, follow the rule to freeze it the fastest and defrost it the slowest.
For example, 2 or 3 kilograms of meat is thawed for 18 to 20 hours at room temperature and about 30 hours if left in the refrigerator.
Do not leave thawed meat unprocessed for a long time. When it thaws, start processing it immediately.
When you want to cook a dish with meat that has been frozen, always try to take it out of the freezer beforehand to defrost it well.
Otherwise, if you think too late, just cook something else and cook the meat the next day.
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