Freezing meat in the refrigerator for convenient use at any time has become very popular in households. In a week, you can just go to the market once, buy enough meat for the whole week, and freeze it in the freezer compartment or a special freezer. When you need it, take out the piece of meat, thaw it, and cook it. The safest way to thaw meat is to transfer it from the freezer to the refrigerator one day in advance. The meat will slowly thaw, preserving its delicious flavor and preventing bacterial contamination.
However, in case you need to cook it quickly, you will have to thaw the meat faster. Many people choose to thaw meat using a microwave or hot water. This method does not thaw the meat quickly but only softens the outer surface of the meat, even making it cooked while the inside remains as hard as ice. To thaw meat faster, apply the following small tips.
There are many different ways to thaw meat quickly.
Thawing meat with salt and vinegar
You need to prepare a small basin of water and pour in salt and vinegar, stirring until dissolved. Soak the piece of meat that needs to be thawed in this water. Adding vinegar and salt will accelerate the thawing process of the piece of meat while helping it maintain its freshness and not become bland when cooked. Vinegar and salt also reduce the gamey smell of the meat.
The acetic acid in vinegar lowers the freezing point of water, contributing to faster thawing of the meat. Salt inhibits bacterial growth and also shortens the time it takes to thaw the piece of meat. You just need to soak the meat in salt and vinegar water for 5-10 minutes and the meat will soften (depending on the size of the meat). For dishes like stir-fried meat, you just need to wait until the meat is thawed to slice it. Slightly firm meat will be easier to thinly and evenly slice.
Thawing meat with sugar water
First, you also need to prepare a basin of warm water at about 40 degrees (dilute 5 parts cold water with 1 part boiling water). Add 2 tablespoons of sugar to the water and stir until dissolved completely. Soak the piece of meat in sugar water for about 10 minutes and the meat will soften.
Instead of soaking the meat in hot or lukewarm water, you can soak it in water with salt + vinegar or sugar water to speed up the thawing process of the meat, helping it retain its delicious flavor.
Thawing meat with metal utensils
You can prepare 2 stainless steel/aluminum pots or bowls. Place one pot upside down on the table. Put the piece of meat (still wrapped in plastic) on the bottom of the pot. Pour water into the other pot and place it on top of the meat. Pay attention to make it stable so that the pot does not tip over. Metal has good heat transfer properties, helping the piece of meat thaw quickly. It only takes about 15 minutes for the meat to soften.
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