2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Meat is a product from which very tasty dishes can be prepared, but in order for them to be juicy and fragrant, it is necessary to follow some basic rules. For example, many people overlook the importance of proper freezing and thawing of chicken meat. These seemingly simple manipulations can seriously change the structure and taste of the meat, as well as make it dry and tough or even spoil it.
Subtleties in freezing and thawing chicken meat
The main error in freezing meat at home is the size of the piece. Many inexperienced housewives put large pieces of meat in the freezer, that is, do not cut it into pieces before. Thus, the edges are frozen first, then the middle, and at the very end - the center.
Uneven freezing has a destructive effect on the structure of the product as well as the taste. That is why, even if you prepare your dish as a chef, the meat will remain dry and tasteless.
It is important to remember that the ruptures of microtissues that occur during the freezing of meat lead to a loss of its juiciness. To prevent this from happening, the product must be divided into small parts.
To prevent the occurrence of white spots when thawing meat, you can pre-grease it with olive oil. Keep in mind, however, that its shelf life is no more than 3 months.
Shock thawing of chicken it is also strictly forbidden, that is, with the help of hot water. This will lead to loss of taste and juices of the meat when cooked afterwards. To prevent this, it is recommended thawing of chicken legs, wings or fillet to be done slowly and gradually.
To do this, transfer the chicken to the refrigerator on the top shelf (here is the most appropriate temperature). It should lie on it from 8 to 12 hours (it all depends on the size of the piece). Then place the product on the middle shelf, and when the chicken becomes soft, you can take it out of the fridge and place it on the table. This is the only way to preserve the structure and taste of the meat.
Keeping these easy and simple subtleties in thawing chicken, your chicken will always be juicy, soft and tender. These thawing principles are also relevant for other types of meat, especially pork and beef, as improper thawing will make them hard, tough and tasteless.
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Freezing And Thawing Dough
Sometimes you knead more dough than you need to bake a cake or loaf or other type of pastry. In order not to bake huge amounts, it is better to freeze the dough to use it another time. Before putting the dough in the freezer, knead it well.
Tips For Freezing And Thawing Dough
Many housewives ask themselves the question: Is it possible freeze the dough with yeast ? Will the taste of the dish change after thawing the dough ? Will the products in the recipe change after thawing? The answer is very simple - yeast dough can be frozen without any problems, and thawed dough products will not differ from fresh yeast dough products.
Delicious Stuffing For Chicken And Chicken
Chicken is the easiest to cook because it needs a little heat treatment. It can be cooked in the oven, fried, as a soup or stew, as well as stuffed. Stuffed chicken or chicken is easy to prepare, as long as you are prepared with stuffing products, as well as a needle and thread to sew it up after filling.
Rapid Thawing Deprives The Meat Of Flavor
Meat contains between 12 and 24 proteins, depending on its type, as well as a large amount of phosphorus and essential amino acids. Pork contains a large amount of vitamin B1. The most easily digested meat is grilled, as it does not absorb fat, as well as cooked meat.
Keep Vegetables And Spices Fresh By Freezing
When we freeze spices and vegetables, they have different advantages from canned in another way: they retain their color for a long time, as well as their taste and vitamin content. Before freezing, wash and clean them from non-edible parts and injured areas.
