Tips

Make Frozen Meat Tender and Fresh in Just 5 Minutes – A Few Drops is All You Need!

With just 2 simple ingredients that everyone has at home, you can effortlessly defrost meat in 5 minutes.

5 March, 2024

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Nowadays, many families freeze meat and fish in the refrigerator to save time going to the market. When needed, the meat will be thawed and processed. However, thawing a piece of meat often takes a lot of time. If the meat is left to slowly thaw in the fridge, it will take a whole day. If you take the meat out of the fridge and let it thaw naturally, it won’t be safe. Soaking the meat in water to thaw it is also not the fastest way.

To thaw meat quickly while maintaining its freshness, you can follow the methods below.

Thawing with salt

Prepare a bucket of water (enough to submerge the meat). Add 2 tablespoons of salt and stir well. Put the meat in the saltwater. After about 10 minutes, you will see the meat soften.

You don’t need to soak the meat until it’s completely soft. The meat just needs to be slightly soft but still slightly firm. Slightly firm meat will be easier to slice thinly and more aesthetically pleasing.

If you still want the meat to be even softer, you can cut the meat into smaller pieces and continue soaking them in water for a few more minutes.

Thawing with white vinegar

To keep the meat fresh and speed up the thawing process, you can use white vinegar. Mix white vinegar with water in a bucket and soak the meat in it for about 5-10 minutes. White vinegar contains acetic acid which can lower the freezing point of water, helping the meat thaw faster.

You can combine both salt and white vinegar to speed up the thawing process of the meat.

Thawing with sugar water

Add warm water (about 40 degrees) to a bowl (mix boiled water with cold water at a ratio of 1:5). Add 2 tablespoons of sugar and stir well. Place the frozen meat in the sugar water. The sugar molecules will dissolve the ice crystals in the meat faster. In just 7-10 minutes, your meat will be tender.

Thawing with ginger

Thawing meat with ginger will help the meat retain its natural red color and have a more aromatic flavor.

Simply prepare a bowl of warm water (about 40 degrees). Crush a small piece of ginger and add it to the water. Then, soak the meat in the ginger water. Ginger has a warming effect, so it will help thaw the meat quickly.

According to Xe và Thể Thao

Frequently asked questions

Prepare a bucket of water large enough to submerge the meat. Add 2 tablespoons of salt and stir until dissolved. Place the meat in the saltwater and let it sit for about 10 minutes. The salt water will help draw out the moisture from the meat, making it softer and easier to process.

Yes, you can use white vinegar, sugar water, or ginger. White vinegar contains acetic acid, which lowers the freezing point of water, accelerating the thawing process. Sugar water, with its warm temperature and sugar molecules, quickly dissolves ice crystals in the meat. Ginger, with its warming properties, also helps speed up the thawing process while adding a pleasant aroma to the meat.

Mix warm water at about 40 degrees Celsius by combining boiled water and cold water in a 1:5 ratio. Add 2 tablespoons of sugar and stir until dissolved. Place your frozen meat in this sugar solution, and it will help tenderize the meat within 7 to 10 minutes.

Ginger is an excellent natural ingredient to use when thawing meat. It helps the meat retain its natural red color and adds a pleasant, aromatic flavor. To use this method, prepare warm water at about 40 degrees Celsius and add crushed ginger to it. Soak the meat in this ginger water, and the warming properties of ginger will help speed up the thawing process.