What are the best tips for defrosting ground?

Many people decide to store excess minced or minced meat in the freezer for later use. While the freezing ground is a good way to prevent food waste, it is important to realize that the wrong defrosting technique can provide reproductive ground for bacteria such as E. coli and salmonella, which can be seriously ill for those who eat ground. However, with some simple tips for defrosting ground, these security problems can be prevented. First, if possible, leave enough time to thaw the ground to make it in the refrigerator. If there is not enough time to thaw the frozen ground in the refrigerator, use a microwave or cold water, but note that the ground that was used using these methods cannot be done in the refrigerator. As the growth rate of most food bacteria accelerates at temperatures above 40 degrees Fahrenheit (4.4 degrees Celsius), food experts in safety agree to slow defrostThe ground in a cold environment is safest. Note that this process can take 24 hours or more hours, so it is usually best to defrost the day before needed. When defrosting ground in the refrigerator, always put packed meat in a tray or container with walls that contain all the juices that could escape the packaging.

If there is not enough time to thaw in the refrigerator, experts on the US Department of Agriculture (USDA) recommend using a microwave or cold water. To thaw minced into a microwave, place the wrapped meat in a microwave and heat to set the defrost until it moves. The meat, which is thawed in the microwave, often develops "hot spots" and can even start to cook partially as it thaws. This can create a temperature favorable to bacteria and therefore should be cooked immediatelyImmediately after microwave defrost to prevent the growth of bacteria. It is important to note that a coin that has been thawed in a microwave

The use of cold water spa is another acceptable method for rapid defrosting ground. If you want to thaw this technique, seal the frozen meat into a waterproof plastic bag, and then place it in a large bowl. Fill the bowl with cold water and make sure the meat is fully immersed. To discourage bacteria growth, it is important that the water remains cold and should change every 30 minutes until the meat is fully thawed. As with the microwave method, food safety experts advise that the moth that was thawed in cold water would be immediately cooked and should never be plowed.