What is the best way to thaw frozen meat?
Many of us have encountered a solid block of frozen turkeys for the morning of thanksgiving or "meat" packages previously known as frozen ground beef. The temptation of the frozen meat in the vat with boiling water or leave it on the counter at room temperature throughout the afternoon can be a temptation. These two methods of defrosting frozen meat are not acceptable. Hot water can partially boil meat, which is tasteless and ripe for bacteria growth and thawing temperature temperature can cause contamination. The best way to thaw frozen meat is cooling and time.
The frozen meat will remain safe for a while, but as soon as the defrosting process begins, the clock starts. The first step, when you start to thaw the frozen meat, is to move the product, package and everything from the freezer. Check out the meat for any apparent signs of contamination - coloring, unusual odor or endangered packaging. If everything seems to be in order, put the package in the refrigerator 35 and 40 ° F (approximately 2 to 4.5 ° C). SkillList a pan or leaf of a cookie under the package to prevent the dripping of the meat.
When using a refrigerator to thaw frozen meat, they allow enough time to make the meat completely or at least partially reproduced. A small package of ground beef may only require a day before it stretches, while a large frozen turkey could require up to a week. The refrigerator method is considered to be a safe way of defrosting frozen meat, because the cold temperature does not allow the growth of bacteria on the surface.
If you need to thaw frozen meat in a shorter time than the refrigerator method, another safest process is a cold water bath. Before using the cold water method, make sure that the meat is packed in the original packaging or overwhelmed in plastic. Excess water in the meat itself can destroy its taste. Place wrapped frozen meat in the sink space or Vanyg cold water. When you thawFrozen meat into a sink or other container, you may sometimes want to move the package to ensure defrosting.
Change cold water every 30 minutes to keep the meat and water above the freezing temperature. Continue until the meat is almost completely thawed or can be prepared for cooking. For example, fish fillets can still be wrapped while they are partially frozen, but perhaps cooking time may need to be adjusted. Partially thawed frozen beef can still be slowly brownish in a pan if the frozen portions are quickly heated over a dangerous zone for bacterial growth.
The third way to thaw frozen meat is with microwave, but the results are notorious. Setting the defrost for many microwave furnaces is approximately one third of full power. If you decide to thaw the frozen meat in the microwave, you must be careful not to cook the meat during the process. If the meat can be crumbled like jE frozen ground beef, using a container secured with meat collection and cool thawed portions during development. If the meat is solid, make sure it cooks within a few hours of thawing the microwave. Partially cooked meat could be contaminated with bacteria if it is not used quickly.