Freezing food: the 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 meat, fish, vegetables or ready meals retain their flavor and properties (vitamins and minerals) for several months. In other words, it is an invaluable saving of time and savings! With regard to meat, for example, it should be remembered that it must be stored in the best conditions. There must be as little air as possible in the packaging to avoid bacteria: special freezer bags, plastic containers adapted to low temperatures or vacuum packaging are the ones to be preferred for good freezing. Similarly, to preserve your body, it is essential to carefully thaw your food products. High heat can alter the texture, taste and flavor of frozen meat.
How to thaw meat quickly?
Who doesn’t like to have their freezer well loaded with victuals? Chicken breasts, steaks, beef fillets, minced meat… Enough to concoct delicious dishes for meat lovers. But, after a long tiring day or for an unannounced meal, it is always good to know the little tricks to thaw meat quickly. Want to save time? Discover these simple methods to adopt on a daily basis!
How to thaw meat in 5 minutes?
Do you know the double reverse pan method? This is a clever way to thaw meat in five minutes. Yes, yes you heard right, in just five minutes! You will just need an airtight bag and two pans.
How do I do this?
And that’s it!
FYI
Do you only have one pan on hand? No worries, an alternative exists. If your meat is already chopped into small pieces (that’s even better!), put these slices in the airtight bag and place it in a saucepan filled with hot water. You will see that after 10 minutes, your meat will be thawed.
How to thaw meat in 10 minutes?
We surely do not teach you anything, it is the most common method. You can, of course, thaw meat in the microwave in less than 10 minutes.
This method is effective, especially for small pieces of meat, but it is not always recommended, as the loss of juice can affect quality.
How to thaw meat in 15 minutes?
Did you know that marinating meat for 15 minutes in vinegar can speed up the thawing process?
Yes, it is amazing, but it is mainly thanks to the acidity that increases the temperature of the meat.
How do I do this?
FYI
Vinegar will help stop the possible proliferation of bacteria, and its action will significantly reduce thawing time.
How to thaw meat in 1 hour?
This other method of thawing is safe, it takes a little longer than the others.
How do I do this?
Thawing meat: mistakes not to make
- Usually, some let meat thaw on the counter at room temperature. But, in reality, it is a harmful and even potentially dangerous habit. Because, you are really not immune to the growth of bacteria and your meat would then risk becoming unfit for consumption.
- Keep in mind that thawing meat at room temperature is not that effective. Especially for large pieces of meat that thaw faster on the surface, but take much longer inside. So it’s no surprise that your meat is more exposed to germs, especially at room temperature.
- Another common mistake to avoid is thawing meat directly in the pan or hot water. You will often notice that this cooks the meat on the outside, while leaving it frozen inside.
FAQ
How long does it take to thaw meat in the fridge?
Thawing meat in the fridge is certainly not the fastest technique. By keeping a constant temperature or less than 5°C in the fridge, the meat will thaw slowly, but safely overnight. It takes about 5 to 6 hours to thaw your steaks and small pieces of meat. But, it takes at least 12 to 24 hours for large pieces like a prime rib.Like what. Place the meat to be thawed on the bottom shelf to prevent blood leakage. Tip: Remove it 1 to 2 hours before cooking to bring it to room temperature.
How long should you thaw your meat before eating it?
For a piece of 1.5 kg or more, transfer it from the freezer to the fridge 48 hours in advance. For a smaller room, 24 hours are enough. This ensures even thawing while keeping the meat cold, unfrozen. But, be careful, during this step, avoid keeping your meat on the kitchen counter, away from the cold. It may deteriorate due to an abrupt change in temperature, especially during hot weather. In addition, in general, it is advisable to consume your meat within 3 days (maximum) after thawing.
Can frozen meat be cooked directly?
It is advisable to cook small frozen pieces such as steaks, pork chops, ground beef or chicken breast.
Not only is cooking safe, but the meat is even very tasty once cooked. On the other hand, it is not recommended to cook large pieces of pork, chicken or whole pieces of meat. Because, the temperature may not be enough to cook the inside properly, which can trigger the proliferation of bacteria and lead to food poisoning.
To safely cook frozen products, use the oven instead and increase your normal cooking time by at least 50% more.
When cooking, make sure the meat reaches at least 70°C in the heart for two minutes to eliminate bacteria and ensure a safe meal.
Can I thaw meat in water without a bag?
Certainly, it is possible to thaw your meat in water without first being put in an airtight bag, but this is not recommended. And for good reason, as it will not be protected, it will absorb a lot of liquid and will therefore be saturated with water
Can meat be soaked in water overnight?
The next morning, the meat could be contaminated, since it is then bathed in an environment particularly conducive to bacteria (whose number doubles every 20 minutes!).
Moreover, as we have pointed out above, it is also not recommended to soak meat directly in water. It is always better to use a zippered bag to separate the meat from the water.
