A quick and effective way to defrost meat is by using a common kitchen ingredient – salt. Here’s how you can do it.
Preparation:
– Frozen meat
– Salt
Instructions:
It is recommended to portion your meat into meal-sized packs before freezing. This makes it easier to defrost only the amount you need for each meal. If you freeze a large chunk of meat, it will take longer to defrost, and you won’t be able to cut it easily. Additionally, if you defrost more than you need and refreeze the leftovers, the meat will lose some of its nutrients.
So, plan how much your family typically eats in one meal, and portion your meat accordingly. When it’s time to cook, simply take out one pack and defrost it.
Now, let’s get back to the salt method. In many cold countries, after snowfall and icy roads, workers use salt to help melt the ice. The same principle applies to defrosting pork.
Here’s what you need to do: Prepare a bowl of water, ensuring that the water level is below the surface of the meat. Add 2 tablespoons of salt and stir until it dissolves. Then, place your pork (around 300g) into the salty water and let it soak. After about 10 minutes, you’ll feel that the meat has softened.
As long as the meat doesn’t feel rock-hard, you can take it out and start slicing. It’s actually easier to cut the meat when it’s slightly frozen and firm. If you prefer your meat softer, you can cut the block in half and soak it for a few more minutes.
Once you’re done soaking, rinse the meat a few times to remove any excess blood, and then it’s ready to be sliced, diced, or cooked however you like.
Keep in mind that since the meat has been soaked in salted water, you should reduce the amount of salt you use during cooking.
Good luck and happy cooking!
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Sure, I can assist you with that.
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