Daily routine can force quick solutions, especially when cooking meat still frozen. There are different ways to accelerate this process without compromising food security. According to the cleaning company Dr. Lava Tudo, some techniques can be applied in a few minutes and with common cooking utensils, but there is care to be taken to avoid risk of contamination.
According to the same source, it is not recommended to defrost at room temperature, as it favors the multiplication of microorganisms. Therefore, any method used must respect time and hygiene limits.
Fast defrosting techniques
Among the solutions presented, one of the most effective is to use hot water. Writes the company that, by placing the meat properly packed in contact with boiled water already outside the heat, it is possible to obtain defrosting in about five minutes.
Adds Dr. Lava all that another possibility is to resort to the mixture of cold water with a few drops of vinegar. Food, protected by a sturdy bag, should remain submerged until I lose ice in a process that takes longer but also helps to preserve the texture.
Kitchen utensils like allies
It refers to the same source that the use of pots can also accelerate defrosting. To do so, just put the meat over a pan and cover it with another, this time with warm water inside. Pressure and heat contribute to the speed of the process.
Another common alternative is the microwave. This should be used with the defrost function, or in cycles of about ten minutes, always checking the evolution to prevent food from starting to cook.
Less usual methods
According to the same source, there is still a method based on the combination of salt and alcohol. The solution, applied to a surface protected with a plastic bag, is able to remove the accumulated cold and streamline the process. However, it requires extra care not to compromise the quality of the meat.
Also according to the most appropriate form remains the natural defrosting, performed within the refrigerator, preferably 24 hours in advance. This option reduces the risk of contamination and helps keep nutrients.
It should be noted that leaving meat at room temperature for several hours is a mistake to avoid, as it favors the growth of bacteria. Also, one should not freeze a defrost food again as it decreases the nutritional value.
When meat is completely thawed, it can remain in the refrigerator for up to 24 hours before it is consumed. Compliance with this limit ensures greater safety and preserves the taste.
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