There are indeed several effective methods to defrost meat and fish, and here are five of them for your reference.
1. Defrost meat with sugar and warm water in 7 minutes
Ingredients:
– Warm water at approximately 40 degrees Celsius (mix 5 parts cold water with 1 part boiling water to achieve this temperature)
– 2 tablespoons of sugar
Instructions:
– Dissolve the sugar in the warm water, stirring until completely dissolved.
– Submerge the frozen meat into the sugar-water mixture.
– Soak for about 7-10 minutes, and you’ll notice the meat gradually softening.
Benefits of this method:
– Significantly reduces defrosting time.
– Helps meat soften quickly without losing moisture, thus retaining its freshness.
– During cooking, the meat absorbs more flavor, resulting in more delicious dishes.
With this handy trick, you no longer have to wait too long if you forget to defrost the meat in advance. Give it a try to save cooking time while still ensuring tasty meals.
Note: For optimal results, it is recommended to use this method for meat portions weighing around 100-200g. Larger pieces of meat will take longer to defrost, so it’s advisable to divide the meat into smaller portions before freezing for quicker and more convenient defrosting.
2. Defrost small individual portions: Quick and convenient
A time-saving tip is to divide the meat into smaller portions before freezing.
Instructions:
– When you buy meat, clean it, and divide it into smaller portions (around 300g each, which is suitable for a single meal).
– Store each portion in a sealed bag or container, then place them in the freezer.
– When needed, simply take out one portion at a time for quick defrosting.
Note: Do not refreeze meat that has been partially defrosted, as this can lead to bacterial growth and a decline in meat quality.
3. Add salt during defrosting: Accelerate the ice-melting process
Salt helps speed up defrosting while inhibiting bacterial growth.
Instructions:
– Prepare a bowl of cold water or warm water (avoid using hot water as it may partially cook the meat).
– Add a small amount of salt to the water and stir.
– Soak the meat in the salted water until it is completely thawed.
4. Soak in vinegar-water: Faster meat softening
Similar to the salt method, vinegar helps defrost meat quickly without compromising its nutritional value.
Instructions:
– Mix 20ml of vinegar with half a tub of water.
– Soak the frozen meat in the mixture for about 30 minutes.
Note: Avoid using too much vinegar to prevent altering the meat’s flavor.
5. Defrost with running water: Safe and maintains quality
This method is suitable if you have some time to spare.
Instructions:
– Place the meat in a sealed bag and put it in a tub of water.
– Turn on the tap to a gentle flow, ensuring the water runs into the tub without directly hitting the meat.
– After about 15-30 minutes, the meat will be completely softened.
Alternatively, you can transfer the meat from the freezer to the refrigerator the night before to defrost it gradually, or use a microwave if you need to cook it immediately.
Each defrosting method has its advantages. If you’re in a hurry, try the sugar-water method, which takes only 7 minutes. If you have more time, the salt water, vinegar water, or running water methods are all effective. Most importantly, always divide meat into smaller portions before freezing to make defrosting quicker and easier.
Which method do you usually use to defrost meat? Try out the most suitable tip to make your cooking experience more enjoyable!
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