How to Defrost Meat Quickly

Published 2 years ago  in Blogs
 

Unfreezing the meat on Eid

The secret of a good thawing is to be gradual, i.e., defrosting must be done slowly as possible in a natural manner and always in the refrigerator at a temperature between 2 and 10 ° C.

Throughout the process of thawing, the meat must be kept in the same package in which it was frozen. This is a process that requires patience since the meat will remain thawing in the refrigerator for at least 3 to 4 hours.
If you hurry to thaw, do not ever do this in a microwave oven, as this may contribute to bacterial growth by the sudden change of artificial temperature and the , as well as meat will lose its rancidity or loss nutrient it is HIGHLY recommended to do it only by immersion in water in hurry. Meat pieces of steaks and burgers frozen individually can be defrosted directly in the fire, in a frying pan.

The basic rule to have a well – preserved meat with maintaining the flavor and juiciness are: rapid freezing and slow thawing. After thawing, the meat should preferably be prepared and consumed immediately, because once thawed will be subject to decay. Unfrozen meat may be maintained in cooling, but must be consumed within 24 hours.
One should be very careful with the liquid that drips during thawing meat, because this liquid can serve as a focus of contamination. For this reason, always place the meat to defrost in a deep container and discard the juice. After use, rinse the container where the meat was defrosted. It is not recommended to freeze again the raw meat.

 
 

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