How to defrost meat quickly
How can I defrost meat as quickly as possible? In the oven? In the microwave? Friends come to dinner by surprise? It's time to take a nice piece of meat out of the freezer... But that's it, defrosting a roast beef or a prime rib can take 12 to 24 hours, depending on its weight. So how do you defrost meat quickly?
Quick defrosting
First of all, you should be aware that if the meat is defrosted too quickly, the meat, bathed in a red liquid, may become soft.
And drained of its juices during cooking, it will become dry and tasteless.
On the other hand, the slow defrosting of meat gives the illusion of a fresh product.
This defrosting, whether it is a dish or a meat, must be carried out at the bottom of the refrigerator at a temperature between 0°C and + 4°C) and especially not in the ambient air, nor near a heat source.
Otherwise, beware of bacteria!
WARNING
Wash your hands thoroughly before, during and after handling meat.Also clean all surfaces and kitchen utensils that have been in contact with frozen meat.
Defrosting meat in the microwave
Microwave defrosting is not always a success in terms of appearance and taste. Moreover, some pieces of meat can give the illusion of being cooked when they are only cooked on the surface.
Thawing meat underwater
This is the fastest defrosting method!
Place the meat in a large salad bowl and pour cold water over it, making sure that the meat is completely submerged.
WARNING
Every half hour or so, check the temperature of the water in which the meat is immersed.
The water should always be cold to prevent the growth of bacteria.
Defrosting meat by cooking it
If it is minced meat, pieces of veal for a blanquette, or pieces of beef for a bourguignon, the meat will not suffer from this cooking-thawing process.
On the contrary, you should sear the pieces of meat over their entire surface to prevent the juices from escaping.
Then continue cooking over medium heat.
For large pieces of meat in the oven, the defrosting phase must of course be added to the cooking time.
And the taste of meat?
Why lie? It won't be extraordinary! Meat is unlikely to bleed ... and even likely to dry out ...
WARNING
Only 4-star freezers are designed to freeze meat, vegetables, dishes, or desserts.
Other freezers can only accommodate products that are already frozen.
Quickly defrost meat that will remain soft.
Why not soak the meat a little in water (half an hour), wipe it dry, sear it on all sides at high temperature in a buttered frying pan and then cook it in the microwave?
You can also cut the meat into thin slices (it cuts well when frozen) soak it in an express marinade: oil, onion, garlic, ginger, and soya and cook it in a frying pan?
These are solutions... not always ideal... but when you have little time...
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