How to defrost meat properly? “Do not remove the product from the factory vacuum packaging ...” Come on! And so I wanted to taste marbled beef and so that without packaging ...

Agree, not very funny, right? A good half of the country buys meat in the market, only for big holidays. This way it turns out cheaper and you don’t have to pay for beautiful polyethylene in the store. Therefore, I want to preserve all the nutritional and taste qualities right up to the very serving. And where does the cooking of meat begin in an ordinary average family? That's right, defrosting. How to do this without loss and damage to the product - read below.

Fridge

What to do. Leave the meat in the bag on the bottom shelf of the refrigerator. Or remove the polyethylene, but be sure to wrap it in cotton fabric. Even an ordinary waffle towel or a piece of an old baby diaper will do. Naturally washed and dried.

Pros. The meat is defrosted optimal conditions air humidity and low temperature. The process takes place without the participation of pathogenic bacteria.

Minuses. Defrost is very slow. For example, about 3 kg of meat thaws per day. If you are in a hurry, then this method is not for you.

how to quickly defrost chicken

Open air

What to do. The meat is taken out of the freezer and simply left on the table until completely thawed.

Pros. We have not found. Maybe you can do it? Share a secret?

Minuses. Defrost is very slow. Pathogenic bacteria already after 2 hours begin their active development on the surface of the meat. If a piece is larger than 2 kg, then by the time the inner part is thawed, the outer part is often windy and looks like a film.

For lovers of extreme nutrition, the method is ideal. For those who think that it is he who eats, the method is not suitable.

Microwave

What to do. Remove the meat from the freezer, free from all types of packaging (remove the package, what's incomprehensible?). Put in a deep plate, be sure to cover with a lid or another plate. Put the structure in the microwave, turn on the "quick defrost" function. Stop the process every 3 minutes, turn the meat over to the other side and turn on the machine again. Continue until completely defrosted.

Pros. The thawing process is very fast. On average, defrosting takes 20 to 35 minutes. It all depends on the power of the unit and the size of the piece. The meat under the lid does not lose juice, retains its structure and most of the nutritional value. Due to the short thawing time, putrefactive bacteria simply do not have time to begin to actively develop.

Minuses. Older models of microwaves do not have this feature. If you forget to turn the meat over, then the output will be a very unappetizing half-cooked dish with a frozen barrel.

how to quickly defrost minced meat

Oven

What to do. Remove the meat from the freezer, remove the plastic bag or foil (well, what are you used to storing it in there?). Place a piece in the center of the pan. Turn on the oven at a temperature not higher than + 30 ° C. As a rule, this is the “drying” function. Periodically check for defrosting and turn the piece over for more even defrosting.

Pros. Meat thaws very quickly and evenly. Delicious juice is not lost in the process, but remains in the fibers. The aroma, texture and taste of the meat are preserved.

Minuses. Not every home has an ultra-modern oven with the required function. Old-style ovens have a minimum heating temperature ranging from +110°C. And the latest ovens often do not have the ability to turn off convection. At the same time, the meat will simply wind up faster than it will defrost.

We recommend that when using this method, cover the piece with a deep heat-resistant plate or glass saucepan. The defrosting time will increase slightly, but the output will be the most tender meat, and not a dried piece.

Water

What to do. Take the meat out of the freezer. Prepare a cup, saucepan or bowl of cold water. Add some crushed ice. Immerse meat in liquid until completely thawed.

Pros. Meat thaws much faster than in air. Because of the water, putrefactive and pathogenic bacteria will not be able to get close to the product, so you don’t have to worry about the usefulness of the dishes. The meat remains juicy, soft, does not lose its nutritional value.

Minuses. Some houses have disgusting water that can transfer its flavor to the meat. Not everyone always has ice on hand. Sometimes this defrost time seems too long.

According to reviews, this method of defrosting meat is considered optimal by more than 90% of women. Nutritionists agree with them.

Advice. Do not defrost meat in hot water. This will speed up the process, but will significantly affect the quality of the final dish. If you are a fan of chewing the sole instead of a juicy piece of chop, then feel free to dip the tenderloin in hot water to thaw.

5 ways to defrost fish

  1. Some sources recommend freezing unused meat again after thawing. Say, then it will remain the same juicy and soft. Do not console yourself with hope, it will not remain. With any method of defrosting, all types of meat lose some of the internal juice. And directly freezing itself partially deforms the fibers. Every time. Therefore, dragging meat to the freezer and back, in the end, you risk getting something completely inedible.
  2. Before thawing meat in water, do not forget to place it in an airtight bag. This way, the nutrients don't pass into the water, and the smell of bleach (which utilities do) won't soak into your future roast.
  3. Always remove any excess liquid when defrosting. This is an ideal environment for the rapid reproduction of putrefactive and pathogenic bacteria. A mixture of blood and thawed water will not give your meat good taste, but to spoil something that is not even ready yet is capable of quite and very quickly.

Now experience has been added to your piggy bank of worldly wisdom. And you know exactly how to properly defrost meat so that it does not spoil and remains soft and juicy. And what to cook from it - you will probably figure it out without our help.

how to defrost crab sticks

Video: how to defrost meat

Put in hot water, heat in the oven or in microwave oven… It would seem that everything is simple. But not all methods of defrosting meat are equally good. Let's talk about the most correct of them.

The choice of method for defrosting meat largely depends on how urgently you need to cook it. It's one thing if meat dish you need it by tomorrow, and it’s completely different when you have only a couple of hours left. In any case, it must be remembered that defrosting too quickly is unacceptable: this destroys the structure of the meat, makes it tough and promotes the formation of dangerous bacteria.

Leave meat pieces to thaw room temperature is also undesirable: bacteria are activated in heat, which could get into the product if it was cut or packaged incorrectly. What is the best way to defrost meat at home?

Method 1: in the refrigerator

It is this option that experts consider the most correct, simple and safe. It is necessary to take the meat out of the freezer and put it on the shelf of the refrigerator in compliance with the optimal temperature regime - no more than +4 degrees Celsius. At higher temperatures, bacteria are more likely to grow.

The meat will be protected from foreign odors by its factory vacuum packaging. If it has not been preserved, the meat should be put in ceramic dishes, covered with a plate, and a napkin or paper towel should be placed down. Although the liquid from the meat, when it is properly defrosted, should not flow out. It is advisable to wrap the pieces of meat in a waffle towel so that they “breathe” better.

The disadvantage of this defrosting method is its duration (about a day for every 3 kilograms of product). It is suitable only for those cases when cooking can be postponed until at least tomorrow.

Beef, veal, lamb or pork (roast, chops or steaks) thawed in this way will be stored in the refrigerator for 3 to 5 days after defrosting, and poultry, minced meat and fish will lie for 1-2 days. If during this time you change your mind about cooking meat, then you can safely put it back in the freezer.

Method 2: in cold water

With a long defrosting of meat, everything is simple and clear. But what if you need to create a meat masterpiece in a couple of hours? Under such conditions experienced chefs It is recommended to defrost meat in water. But not hot, as many would like to speed up the process, but cold. This will allow the meat to defrost evenly to the very middle of the pulp. After a hot “bath”, the meat may not completely thaw, and after cooking it may become tough and tasteless.

Without removing the product from its original packaging, place it in a container of cold water and lower it into the sink. Slowly open the faucet so that the water running from it constantly maintains the temperature in the meat container below room temperature. Don't feel like wasting tap water? Change the cold water in the meat container every half hour. So small meat pieces will defrost in about an hour, and more massive ones in 2 or 3.

If the factory vacuum packaging is damaged or simply missing, then the product must be placed in a cling film or bag and sealed tightly, protecting it from bacteria attacking from water and air. The packaging will prevent water from entering the structure of the meat. If, nevertheless, this happened, then the meat should be cooked as soon as possible.

Method 3: in the microwave

This option is very controversial, and should be resorted to only in extreme cases, when the meat needs to be cooked urgently. Almost every microwave oven has a defrost mode for food - that's what you need to use. Carefully read the instructions and specify the ratio of the weight of the product and its defrosting time: as a rule, 450 grams of meat thaws in a microwave oven for about 5-10 minutes.

Remove the packaging from the meat before placing it in the microwave. For uniform thawing, it is recommended to turn the piece of meat over every 2-3 minutes of defrosting. In the first half of the process, it is desirable to cover the edges of the product with foil. After the meat has thawed, you need to let it stand for about 30-40 minutes, and then immediately cook it. It is not recommended to store it after such a procedure. Therefore, defrost as much meat as you need for cooking.

Housewives periodically face the question: how to quickly defrost meat? Unforeseen circumstances happen in life: unexpected guests came to you or you simply forgot to get chicken or pork from the freezer before leaving for work. With the advent of the microwave, the problem of rapid defrosting has become less common. However, many avoid this method, considering it harmful.

How to defrost meat without losing its properties? The most popular methods:

  1. in the refrigerator (the most correct and useful way);
  2. in the microwave (quick, however, the wrong way);
  3. in water;
  4. in a slow cooker (or double boiler);
  5. in air at room temperature.

Proper defrosting

For housewives who are puzzling over how to quickly defrost meat without losing taste and softness, there is bad news. Thawed meat will remain juicy and tasty if it takes at least 12 hours to defrost. Ideally, it should be in the refrigerator for at least a day.

There are two main rules:

  1. freeze - as quickly as possible;
  2. defrost as slowly as possible.

Because they freeze meat products in production, you can only ensure the correct defrosting. defrost whole pieces meat, chicken or chopped meat needed in the fridge. How long this takes depends on the size of the piece and the temperature in the refrigerator. Do not cook pork, beef or chicken until it is completely defrosted. The temperature in the refrigerator should be between 2 and 4 degrees above zero.

If you are going to bake a goose, it will take two days. The rule for defrosting meat products applies to pork, beef, lamb, poultry and all types of fish. Remember: Do not re-freeze food that has been defrosted.

Do not freeze fresh meat in huge pieces: it will freeze for a long time and defrost for a long time.

Microwave

Most people wonder why you can't use the auto-defrost function in the microwave, because it's very convenient and fast. You can defrost food in the microwave, but the taste and juiciness of the meat will noticeably suffer from this. It is better to leave the product in the refrigerator until completely defrosted.

It is important to set the defrost time correctly. How long the product is thawed depends on the size of the piece and the freezing temperature. Most microwave ovens themselves determine the time required for defrosting. You need to set the weight of the product, and the microwave sets how many minutes the process will last. Chicken fillet, which usually weighs 200-300 g, defrosts in 5-7 minutes. It can take up to 30 minutes to defrost a whole chicken carcass or a large piece of pork.

Using the microwave saves time. A household assistant helps out when you need to cook a meat dish “on hastily". However, the microwave also has many disadvantages.

  • Thawed meat loses its juiciness and becomes tough.
  • From above, the meat product can “cook” and remain icy inside.
  • Fish after defrosting in the microwave may be cooked or lose elasticity.

Stop the microwave every three minutes and turn the food over.

Water

If you don't have time for a proper 12-hour defrosting in the refrigerator, you can reduce the time to 2-3 hours. There are two "water" defrost options: in cold and hot water. The first method is more correct, but requires a lot of time. Using hot water will speed up the process, but will reduce the taste of the finished meat dish.

  1. Cold water. The procedure will take from 1 to 3 hours. It is advisable to defrost chicken, beef or pork under running water. You can pour water into a container and place the meat product in it in an airtight bag. How long it takes for the meat to become soft depends on its size.
  2. Hot water. This method is suitable for impatient housewives. Meat or poultry defrosted in hot water will be tough and tasteless. In addition, in a warm, humid environment, bacteria that are dangerous to human health multiply rapidly.

If you decide to defrost the product in water, place it in a bag. Only cold water can be used.

Multicooker (steamer)

There is another popular way to defrost chicken and pork at home. To do this, you need a steam mode. The frozen meat piece is laid out in a special basket, water is poured into the multicooker bowl and the necessary program is set. How long it takes to defrost depends on the piece of meat. You need to periodically look under the lid so that pork, chicken or beef is not cooked.

On air

This method is similar to defrosting in the refrigerator, but the temperature is much higher. The meat must be removed from the freezer, placed in a bowl and covered with a towel or warm cloth on top. The higher the outside temperature, the faster the product will defrost.

How to freeze meat?

Having figured out how to properly defrost meat, you need to learn the rules for freezing.

  1. You can only freeze fresh product. If it has been pre-defrosted, it must not be placed in the freezer. The cooked dish will be tough and tasteless. There may be a musty smell.
  2. It is necessary to freeze portioned pieces. Divide a large piece of fresh into convenient portions in advance (for cooking a family meal). Place the prepared portions in sealed bags, release excess air.
  3. Meat products should be frozen at -24 °C. Meat can be stored for up to 24 months if freezer there are no temperature fluctuations.
  4. It is not recommended to freeze the product in store packaging. Rinse it after purchase and place in a clean, airtight bag. In this form, send to the freezer.

So, the quality of the defrosted product depends on how much time you are willing to spend on defrosting. Try to plan your menu for tomorrow in advance and defrost meat products only in the refrigerator.

Meat dishes are irreplaceable source protein for the human body. Few people can buy a fresh piece of beef, veal, pork, chicken or turkey meat from a trusted seller. In order to save money, buyers opt for frozen meat. How to defrost it properly to save beneficial features and taste? What is the safest way? What are the advantages and disadvantages of other options?

Thawing meat at home

Regardless of the type of meat The best way defrosting - keep the product in the refrigerator on the bottom shelf, where the temperature is not higher than 1-4 ° C. The smaller the pieces of the meat product, the faster they will defrost. For example, a piece weighing 2 kg is thawed for a day, and minced meat takes 12 hours.

How to defrost meat properly?

Proper defrosting of meat - on the bottom shelf of the refrigerator

As already mentioned, so that the meat does not lose its benefits, it must be thawed slowly at a temperature of 1–4 ° C. Such a temperature regime is necessary to prevent the development of putrefactive processes on the surface of the meat, since at higher temperatures harmful bacteria begin their activity.

Slow defrosting helps to preserve the maximum amount of meat juices, which, at high temperatures, more actively leave the piece of meat and wash out useful material from the product.

To defrost a meat product, put it in the refrigerator on the bottom shelf without removing the packaging. This method is long, but correct. If you want not just to eat something meat, but to get the maximum benefit and pleasure from food, think about defrosting meat in advance. When planning the menu for the day, remember: the defrosting time for a piece of meat weighing 2 kg is 24 hours! Before cooking, the meat must be removed from the refrigerator so that it warms up inside and out. This is necessary so that the product is well fried (boiled, baked, stewed), and does not remain raw inside, but with fried crusts.

Pros of defrosting in the refrigerator: preservation of the useful properties of the product. Cons: the duration of the process.

How long does thawed meat keep in the refrigerator?

Thawed meat in the refrigerator is stored for three to five days. If minced meat was thawed, then it can be stored raw for up to two days. These dates apply to meat that has been defrosted in the refrigerator on the bottom shelf. With other methods, the meat must be cooked immediately.

Thawed meat can be kept in the refrigerator for up to 5 days.

Can meat be re-frozen?

Re-freezing meat is undesirable.

Each protein molecule in a meat cell is surrounded by water, which, when frozen, can easily damage the protein. And protein is the most valuable thing in meat.

After the first freezing, half of the protein mass remains, and after repeated freezing, the amount of protein in the meat is negligible. A piece of meat frozen twice does not carry practically any useful properties and turns into a useless set of fibers.

Slow defrosting - video

Rapid defrosting in the microwave

Defrosting meat in the microwave fast way

Defrosting in the microwave is not the right way. This is an express method: after 10-30 minutes the product is ready for further processing. It is suitable for defrosting large pieces, for example, blanks for barbecue. But it is also more harmful than slow defrosting.

Procedure:

  1. Place frozen meat in the microwave.
  2. Select the "Defrost" mode or set the minimum power.
  3. In some microwave ovens, you need to specify the weight of the product. Such an oven will choose the defrosting time by itself.
  4. Turn on the oven and monitor the process, turning the piece every 3 minutes.

In the oven, the piece warms up unevenly, so by the end of defrosting, the middle often remains raw, and the outer layer is very warm. Therefore, it is advised to stop the work for a while and turn the meat over. If possible, cut the piece into small pieces. Such pieces in the microwave warm up evenly.

Plus defrosting in the microwave: fast, no more than 30 minutes. Minus: loss of benefit and taste.

Defrosting in cold and hot water

Cold water

Frozen meat can be thawed in cold water

Defrosting in cold (ice) water is also considered correct.

Procedure:

  1. Place the packaged meat in cold water.
  2. Change water every half hour. This is necessary, as the water gradually becomes icy and the process slows down.

With this method, the meat will lose more useful properties along with the meat juice than when defrosting in the refrigerator. It is better to use it for large pieces: they will retain more benefit.

The advantages of defrosting in cold water: when there are two or three hours left to defrost the product, the process goes faster in cold water and 1 kg of meat is defrosted in an hour. Cons: slight loss of useful properties.

Why is defrosting in hot water not recommended?

It is undesirable to defrost meat in hot water. This is a very fast defrosting, during which nutrients are washed out of the piece along with the melted water particles. A piece will only look like meat, but you can forget about the benefits and taste.

Air defrosting

Thawing meat at room temperature

Defrost meat in the air is dangerous. At room temperature, conditions are created for the development of putrefactive processes. If defrosting takes place outdoors in the summer, then the risk of infection from insects is also added. If you still decide to defrost meat at room temperature, then leave it in a bag or original packaging.

Pros of defrosting in air: a quick way, compared to a refrigerator. Cons: there is a risk of development of putrefactive processes on the surface of the meat.

Defrosting in a slow cooker, oven, in a water bath.

Defrost meat in a slow cooker, oven or in a water bath, of course, you can try. But this way will not be correct. This option is suitable for incomplete defrosting - until the edges of the piece soften, when it can be cut into small pieces.

Multicooker and oven

Procedure:

  1. Place the packaged meat in the oven or slow cooker.
  2. Set the temperature mode to 30 °C.
  3. Hold until the edges soften.
  4. Cut the meat into small pieces and continue defrosting.
  5. Check every 3 minutes to see if the edges are overheated. Turn the piece over if necessary.

This method is not suitable for defrosting a large piece.

Pros of defrosting in the oven and slow cooker: defrosting is fast. Cons: the need to control the process, the loss of benefits and taste of meat.

Multicooker: "Steam" mode

In a slow cooker, meat is defrosted by setting the “steam” mode.

Procedure:

  1. Pour water into the bowl of the multicooker by a third of the volume.
  2. Put the frozen meat in the package on a special insert.
  3. Turn on steam mode. Do not close the lid.
  4. Turn over a piece of meat.

It will not work to quickly defrost meat in a slow cooker, oven and in a water bath, as it will be cooked. It is easier to use cold water for this.

Pros of using a multicooker: a quick way. Cons: Decreased quality and taste of the product.

In a slow cooker, oven and in a water bath, it is better to cook meat rather than defrost it.

The healthiest meat is chilled. But unfortunately, it is not always available and not everyone has enough money for it. When buying frozen meat, plan how you prepare it. It is better to take the time to properly defrost and enjoy the purchase. healthy meat than in a hurry to spoil an expensive nutritious product.

Meat is a very healthy and nutritious product, which, unfortunately, deteriorates quickly at high ambient temperatures. That's why ideal option to extend the shelf life is to freeze the meat.

Frozen meat (pork, beef, lamb) can be stored for up to 18 months at low temperatures in the freezer. But there are times when guests unexpectedly appeared or you just need to quickly cook dinner. To do this, you need to quickly defrost the meat.

Cooking technologies do not approve of quick defrosting methods, in which the meat loses juiciness, nutrients and taste, but modern defrosting methods are being improved more and more, finding compromises.

How to defrost meat properly

Properly defrosting meat is necessary as follows:
  1. Transfer the meat to a large container;
  2. Put the container with meat in the refrigerator (at 0-+5°C);
  3. Wait for self-defrosting (about 10-12 hours).

How to quickly defrost meat

A few proven ways to quickly defrost meat:

in the microwave

The microwave allows you to speed up the process of defrosting meat and instead of 10-12 hours, defrost the product in 10-30 minutes.

Defrost instructions:

  1. Place the meat in a glass container in the microwave;
  2. Set the defrost mode and select the time interval (2-5 minutes);
  3. Turn the meat over and set aside for another 2-5 minutes.
The disadvantages of this defrosting method are:
  • loss of useful qualities by meat;
  • frying the top crust, and icing inside;
  • the meat becomes tough.

With the help of water

Water speeds up the defrosting process, but it should be remembered that its temperature should not be high. The best option may be cold or room temperature water. The duration of defrosting with water is an hour or two.

Defrost instructions:

  1. Pour water at room temperature into a large saucepan or bowl;
  2. Place the meat in an airtight bag;
  3. Put the bag in a pot of water until it cools completely;
  4. Change the water by placing the bag in a pot of cold water until completely defrosted.

It should be remembered that bacteria multiply rapidly in hot water, and the protein may begin to coagulate.

At room temperature

An increase in ambient temperature for a short time contributes to the rapid defrosting of meat without serious destruction of taste and useful properties. The duration of complete thawing by this method depends on the season and is on average 3-7 hours.

Defrost instructions:

  1. Remove the meat from the package and place in a container;
  2. Leave the container in the kitchen, covered with a damp cloth;
  3. Drain the resulting ichor;
  4. At the end, rinse the meat in running water.
  • If frozen meat is cut into several pieces, defrosting will occur much faster.
  • So that in the microwave the meat does not burn on top, you should set the approximate weight of the meat for defrosting. This will make the defrosting more even.
  • Naturally thawed meat will be even juicier if left to soak in a thawed liquid with ichor for 5-10 minutes. This will help absorb the necessary liquid after defrosting.

Meat contains protein, which has a positive effect on the human body. It is especially useful for athletes, as this product keeps muscles in good shape. In addition, it has pleasant taste. Store it in the freezer. Therefore, before preparing the dish, it is necessary to defrost it. If a person has a microwave at home, then he will not have problems in this procedure, just put the product in a bowl and select the desired mode. But not everyone can boast of having such equipment at home. This does not mean at all that the preparation of your favorite dish will need to be postponed for several hours, you need to think: ?

How to quickly defrost minced meat without a microwave?

Minced meat is a homogeneous mass of finely chopped meat. Of course, for many people it cannot replace the taste of a natural product, but it is more convenient to use it for cooking some dishes, for example, meatballs, dumplings or potato casserole. Before cooking, minced meat also needs to be thawed. If there is no microwave oven, then this can be done using improvised means in several ways:

  • You need to take the largest pot that is at home and pour into it a small amount of water. It is desirable that the liquid hides the bottom by a few centimeters. There is no need to pour more water, as it will take more time for the defrosting process itself. The container should be put on fire. Minced meat should be placed in another smaller bowl. It can be a plate made of ceramic or metal material. A small container should be placed inside the pan. It can rest on its edges or be in the water. If necessary, sometimes you need to remove the container and turn the mass over. The maximum defrost time is 20 minutes. However, it may vary depending on the amount of product;
  • The easiest, but longest way to defrost minced meat is to put it to a warm place. It is the most optimal if a person needs to leave somewhere or do other things before preparing a dish. Before defrosting, the product must be divided into several parts. In winter, a container with minced meat can be placed next to the battery, and in summer under the sun;
  • You can also defrost minced meat with running water. To do this, put the mass in a container and put it under a tap with warm water. In no case be hot, so that the fat from the mass does not melt. So that the minced meat does not turn into a liquid consistency, you must first put it in a plastic bag.

All of these methods are available to every hostess. Thus, it can be argued that minced meat can be easily thawed, even if there is no microwave oven in the house.

Do not forget that the defrosted product quickly deteriorates, so you need to cook dishes from it. straightaway after thawing.

How to quickly defrost meat without a microwave?

The methods for defrosting meat and minced meat are a bit similar. The main difference is only that the first product has an integral consistency. The time taken to thaw the product may also vary.

  1. Before cooking, you can simply remove the meat from the freezer and put it on the kitchen table. To enhance the effect, it is recommended cover it with a warm cloth above. Being about three hours at room temperature, the meat will defrost and will not lose its beneficial properties;
  2. Just like minced meat, meat can be thawed under running cold water. However, in this case, there is no need to put the product in a bag. Many young housewives do not like to wait for the meat to defrost, so they place it under a stream of warm or hot water. This method is absolutely wrong. Under the influence of a warm liquid, bacteria multiply in it, which can adversely affect human health;
  3. It is convenient to cut meat for frying only if it is in an elastic state. To acquire just such a consistency, the product needs to be thawed only in the refrigerator. To do this, you need to remove it from the freezer, place it in a deep container and cover with a towel. You need to put the dishes only in the place where the temperature is close to zero. Most often, this is the lowest shelf in the refrigerator.

In this way, you can quickly defrost meat and preserve all its beneficial properties.

How to defrost chicken fillet quickly?

Methods for defrosting fillets do not differ from methods related to the whole product. Therefore, fillets can also be defrosted under running water, at room temperature, in a refrigerator, and so on. However, the exceptions are dishes prepared from this product. As a rule, fillet meat is bought for frying or making salads. For example, spending money to use it in soup is stupid, as meat with bones is also suitable for this. If the fillet needs to be cooked, then it is not necessary to defrost it at all. It is enough to salt a little and heat the water, then place the meat in it and bring it to readiness. In this way, the fillet will quickly thaw and boil. For frying, you can use not completely defrosted meat. It is enough that it thaws to such an extent that it can be divided with a knife. Then the chicken pieces need to be folded into a pan and add a small amount of water to it.

How to freeze the product correctly?

Competently you need to approach such an issue as freezing a product.

  • The best temperature for storing meat 20 to 24 degrees. You need to configure these settings on the camera in advance. Under these conditions, the product can be stored for up to two years;
  • Not recommended refreeze meat after it has been thawed. Firstly, after such a procedure, the product loses all its useful properties. In addition, it dramatically changes its taste. Such meat is also distinguished by an unpleasant odor;
  • If the product needs to be stored for a long time, it is advisable to place it in plastic bag so that it does not let air through.

With proper freezing, the meat will retain all its beneficial properties.

Why is it better to defrost naturally?

The microwave oven is a convenient piece of equipment. However, you need to defrost meat in it only if too little time is allotted for cooking. The faster the meat thaws, the more water accumulates in the container, which gradually again penetrates into the product. Because of this, bacteria begin to multiply in the meat, it changes its taste and color. Also, with rapid defrosting, under the influence of warm temperatures and ultraviolet radiation, all useful properties disappear. Also, when using the oven, nutritional qualities are lost. Thus, in order for a person to eat, a larger amount of the product will be required. Drawing a conclusion, it must be said that if time permits, then it is better to defrost meat naturally.

Do not panic if you are not at home modern equipment, it is broken or the person is forced to cook elsewhere. Housewives have known for a long time how to quickly defrost meat. Therefore, you can take advantage of their competent advice.

Related videos


Today we have a shock day. We admired the cakes, butchered the fish, it remains to talk about meat. I will talk a lot about him this summer.

I could not remain unnoticed.

First, read the article, and then with my experiences and conclusions.

The article was translated by Julia, and edited by me. Here and there the text is abbreviated without compromising the meaning.

Article

Note - All temperatures are in degrees Celsius.

Even in a kitchen that prioritizes fresh produce, the freezer remains a very handy tool.

In my home, the freezer is essential. With it, I can stretch the use of meat, which my mother mails to me in pieces of dry ice.

Less convenient, however, is the defrosting (thawing) process, which requires pre-planning menus a day or two in advance. Food in the refrigerator thaws slowly, especially if it is packaged in plastic. This method is recommended by the USDA to minimize bacterial growth and juice loss. Defrosting in cold water below 5 degrees Celsius is faster and safer - water transfers heat much more efficiently than air. But this method also takes several hours. I've never had much luck with the microwave defrost setting, which cooks one piece of meat and leaves the other half frozen.

And here's some good news for cooks in a hurry. It turns out that we can defrost steaks and other compact cuts of meat in just 10 minutes, without compromising their quality and without much effort. All you need is hot water.

This information comes, surprisingly, from scientific research under the auspices of the Ministry of Agriculture, although the method is not yet officially recommended. The research has been published in the journals Food Science and Food Control.

At the U.S.D.A. (USA, Beltsville, Md.) Janet Eastridge and Brian Bowke experimented with defrosting over 200 2.5 cm thick beef steaks in three ways: in the refrigerator at 3 to 5 degrees; in a constantly circulating water bath at a temperature of 20 degrees; in a water bath at 40 degrees.

Defrosting in the refrigerator took 18-20 hours, while in a water bath at room temperature the steak thawed in 20 minutes, and on a hot summer day in a water bath in 11 minutes. The time during which the meat lies in the water is so short that the growth of any bacteria will remain within safe limits.

Steaks thawed in water, by the way, lost less juice than steaks thawed in the refrigerator. These same steaks were grilled and found that all pre-frozen steaks lost 26% of their original weight, while steaks that were not frozen lost 21% of their weight. The researchers found no significant difference in meat tenderness between steaks thawed in water and air thawed.

Eleven minutes is pretty fast, but Brian Nummer and his colleagues at the University of Utah at Logan reduced the defrost time by another couple of minutes by heating the water to 60 degrees. They also found that chicken breasts, 1 cm thick are defrosted in a little more than 3 minutes and breasts 2.5 cm thick in 9 minutes. Although 60-degree water usually brings the chicken to near-medium doneness, they didn't find any signs of "boiling". Breasts thawed in water lost slightly more juice than those thawed in the refrigerator. But when the chicken was fried and served, 18 tasters could not tell one from the other. And based on mathematical modeling, the researchers concluded that any bacterial growth remained within safe limits.

So there is no downside to quickly defrosting steaks, cutlets, fillets and other relatively thin cuts in warm water right before cooking.

Big chunks are a different story. They need more time to defrost, which will be enough for the bacteria to develop. fast food meat can eliminate this problem, but it has not yet been studied and it is safe to thaw large cuts in the refrigerator or in water below 4 degrees.

Quick defrosting is easy to do at home. Well, if you have the ability to keep the water in motion and maintain its temperature. If the water does not move, then a cold zone will develop around the food, it isolates the food from the remaining warm water. And without the infusion of hot water or the action of heat from the burner, ice food cools the water bath.

When I'm not in a hurry, I take great pleasure in letting food defrost slowly while I do other preparations. I fill a large pot with running water at a temperature of 52 degrees, immerse the meat wrapped in plastic in it, press it to the bottom with something heavy so that the meat is covered with water, periodically stir the water. The water temperature will drop, but will still stay within 37.7 degrees for 30 minutes, depending on how big the frozen piece of meat is.

Last week I thawed a 5cm thick filet mignon for about an hour, a back for about 40 minutes, a whole 450g fish for about 20 minutes, and a 3cm thick salmon filet for about 15 minutes. The defrosting speed may vary depending on the volume, temperature and movement of the water, as well as the thickness of the fillet and packaging. A thick layer of plastic prevents heat transfer. It is best to place the frozen food in a thin plastic bag, after releasing air from it, and immerse it in water.

So, when you check your supplies and want a quick bite, don't forget to check out the freezer. The main course can be prepared in a few minutes.

My experiences

And now I will tell you about my experience. He was not to say successful.

The first time I thawed a piece of lamb meat weighing 500 grams for moussaka at 52 degrees.

Firstly, I will not say that the meat was completely defrosted in 20 minutes. It took about an hour. But this is half the trouble. It is slightly shriveled along the edges.

The meat was in the bag, I did not increase the temperature of the water when it cooled down.

I made minced meat from the pulp, the process did not affect its taste in any way.

The next time, I thawed a 500 gram chicken right in the factory packaging, but I already poured water at a temperature of 42 degrees. The water became cold very quickly. Warm water somewhat speeded up the process, everything was ok with the chicken. It turned out to be a great roast.

And yesterday I thawed two steaks, with a total weight of 400 grams (frozen in one package), at 50 degrees. They looked deplorable. The meat was again scalded on the surface, although the inside was red and beautiful. It also took quite a bit of time. I did not fry them, but simply stewed strips of meat with onions. Forgot to take a photo.

My conclusions

For the first time, I doubted my beloved McGee. Until I understand what the catch is, and what I did wrong. I will try to write to him on this subject. If he answers, I'll update.

Perhaps you can pour slightly warm water (30-40 degrees), but this only slightly speeds up the process, the water cools very quickly.

I admit that my cuts of meat were too big, but if they were smaller, the problem of scalding the surface layer would hardly be eliminated. I also realize that in order to speed up, it was necessary to add hot water all the time, and stir it. But it’s really easier for me to transfer the meat from the freezer to the refrigerator in the evening. That's why I'm still a fan

Housewives periodically face the question: how to quickly defrost meat? Unforeseen circumstances happen in life: unexpected guests came to you or you simply forgot to get chicken or pork from the freezer before leaving for work. With the advent of the microwave, the problem of rapid defrosting has become less common. However, many avoid this method, considering it harmful.

How to defrost meat without losing its properties? The most popular methods:

  1. in the refrigerator (the most correct and useful way);
  2. in the microwave (quick, however, the wrong way);
  3. in water;
  4. in a slow cooker (or double boiler);
  5. in air at room temperature.

Proper defrosting

For housewives who are puzzling over how to quickly defrost meat without losing taste and softness, there is bad news. Thawed meat will remain juicy and tasty if it takes at least 12 hours to defrost. Ideally, it should be in the refrigerator for at least a day.

There are two main rules:

  1. freeze - as quickly as possible;
  2. defrost as slowly as possible.

Since meat products are frozen in production, you can only ensure proper defrosting. Defrost whole cuts of meat, chicken or minced meat in the refrigerator. How long this takes depends on the size of the piece and the temperature in the refrigerator. Do not cook pork, beef or chicken until it is completely defrosted. The temperature in the refrigerator should be between 2 and 4 degrees above zero.

If you are going to bake a goose, it will take two days. The rule for defrosting meat products applies to pork, beef, lamb, poultry and all types of fish. Remember: Do not re-freeze food that has been defrosted.

Do not freeze fresh meat in huge pieces: it will freeze for a long time and defrost for a long time.


Microwave

Most people wonder why you can't use the auto-defrost function in the microwave, because it's very convenient and fast. You can defrost food in the microwave, but the taste and juiciness of the meat will noticeably suffer from this. It is better to leave the product in the refrigerator until completely defrosted.

It is important to set the defrost time correctly. How long the product is thawed depends on the size of the piece and the freezing temperature. Most microwave ovens themselves determine the time required for defrosting. You need to set the weight of the product, and the microwave sets how many minutes the process will last. Chicken fillet, which usually weighs 200-300 g, is defrosted in 5-7 minutes. It can take up to 30 minutes to defrost a whole chicken carcass or a large piece of pork.

Using the microwave saves time. A household assistant helps out when you need to cook a meat dish in haste. However, the microwave also has many disadvantages.

  • Thawed meat loses its juiciness and becomes tough.
  • From above, the meat product can “cook” and remain icy inside.
  • Fish after defrosting in the microwave may be cooked or lose elasticity.

Stop the microwave every three minutes and turn the food over.


Water

If you don't have time for a proper 12-hour defrosting in the refrigerator, you can reduce the time to 2-3 hours. There are two "water" defrost options: in cold and hot water. The first method is more correct, but requires a lot of time. Using hot water will speed up the process, but will reduce the taste of the finished meat dish.

  1. Cold water . The procedure will take from 1 to 3 hours. It is advisable to defrost chicken, beef or pork under running water. You can pour water into a container and place the meat product in it in an airtight bag. How long it takes for the meat to become soft depends on its size.
  2. Hot water . This method is suitable for impatient housewives. Meat or poultry defrosted in hot water will be tough and tasteless. In addition, in a warm, humid environment, bacteria that are dangerous to human health multiply rapidly.

If you decide to defrost the product in water, place it in a bag. Only cold water can be used.


Multicooker (steamer)

There is another popular way to defrost chicken and pork at home. To do this, you need a steam mode. The frozen meat piece is laid out in a special basket, water is poured into the multicooker bowl and the necessary program is set. How long it takes to defrost depends on the piece of meat. You need to periodically look under the lid so that pork, chicken or beef is not cooked.


On air

This method is similar to defrosting in the refrigerator, but the temperature is much higher. The meat must be removed from the freezer, placed in a bowl and covered with a towel or warm cloth on top. The higher the outside temperature, the faster the product will defrost.


How to freeze meat?

Having figured out how to properly defrost meat, you need to learn the rules for freezing.

  1. Only fresh food can be frozen. If it has been pre-defrosted, it must not be placed in the freezer. The cooked dish will be tough and tasteless. There may be a musty smell.
  2. It is necessary to freeze portioned pieces. Divide a large piece of fresh into convenient portions in advance (for cooking a family meal). Place the prepared portions in sealed bags, release excess air.
  3. Meat products should be frozen at -24 °C. Meat will keep for up to 24 months if temperature fluctuations do not occur in the freezer.
  4. It is not recommended to freeze the product in store packaging. Rinse it after purchase and place in a clean, airtight bag. In this form, send to the freezer.

So, the quality of the defrosted product depends on how much time you are willing to spend on defrosting. Try to plan your menu for tomorrow in advance and defrost meat products only in the refrigerator.