Tip to defrost meat in just 10 minutes
Do you have meat that is sliced, thinly sliced, or shredded? perfect. For quick defrosting, your precious ally is none other than hot water.
The method is very simple:
- First heat the water in a saucepan to 60°C. Then turn off the fire.
- Meanwhile, put the meat in a sealed freezer bag and place in the saucepan of preheated water.
- Stir occasionally. If necessary, you can add more hot water.
- After about ten minutes, the meat will be completely thawed.
Another trick : If you prefer, you can fill a bowl with hot water and put it in the sink (well disinfected) and put a bag of meat inside. After 10 minutes, the steak or even the turkey breast will be completely thawed. Do not worry, bacteria will not be able to grow there, this method is very safe!
Of course, those who have a microwave can also use the selected defrosting function, which is also fast, since you can defrost meat after about ten minutes. The only problem: although this method is very common, it has been known to slightly alter the taste and appearance of the meat. Especially since some parts may cook and others may not thaw properly. And if your machine is not cleaned perfectly, you risk contaminating the piece of meat with residue or unpleasant odors.
Another quick way to defrost frozen meat without a microwave
If you have more time to cook, try this technique that many chefs use. This time, the temperature changes, we go to the cold water!
It is also easy to apply:
- Remove the meat from the freezer and wrap it in an airtight freezer bag, similar to the previous method.
- Take a large bowl filled with very cold water and immerse the bag in it. It should be well submerged and completely covered by the water.
- You can change the water after a few minutes.
- In just 30 minutes, the meat will be completely thawed.
NB: Obviously, the soaking time varies depending on the weight and size of the piece of meat. If a prime rib is very thick and meaty, it can take up to 45 minutes or even an hour. But if the slices are thin, then half an hour will be more than enough. On the other hand, as much as the cold water may loosen and soften, once it has drained well, it is best to wait 1-2 hours before cooking.