Sometimes the cooking methods that we know from the family are not the best. It’s good that we already know them, but we can improve them. An example is how to defrost meat. You think you know the best way? Find out what an American chef says. Show More
Like anyone who cooks at home, I appreciate the little tricks that make our life easier in the kitchen.
How to defrost the meat. The method recommended by an American chef
Grant Hon from Nebraska, he says that, from his point of view, the best method to defrost meat is in the refrigerator. It is at low temperatures and is done slowly, way that allows the meat to keep as much of its natural juices.
How long before cooking does it take to get the meat – whether it’s poultry, beef or pork – out of the freezer and put it in the fridge? That depends on how it’s packed. If it’s empty, then you need to put it in the fridge the night before you cook it. If it’s store-bought meat and it’s packed in plastic wrap or polystyrene tray, it might take a day and a half or even two to completely thaw. This, of course, also depends on the amount of meat.
How to defrost meat when you do not have time
Hon says these methods could lead to contamination of meat, because heat sources can cause the development of bacteria in the layers of meat.
Hon’s quick method is to put the meat, with all the packaging, in a bowl and then in the sink, under running cold water, for about 30 minutes. This way, the meat is at the optimum temperature and, as it thaws, retains its natural juices.
For this method to work, take care to portion the meat when it is fresh, because it thaws the harder the larger the piece of meat. For example, you can keep in the freezer the ready-made chicken breast sliced, cut in half or cut into cubes.
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