Freezing pork is a common practice for many housewives. This method is convenient for busy people who don’t have much time to go to the market. When it’s time to cook, most people will soak the pork in water until it becomes tender. However, this method will make the pork taste bland and less flavorful.
Therefore, chefs recommend a very quick and perfect thawing method, no matter how frozen the meat is. All you need to do is sprinkle a few drops of this solution on the meat, and it will thaw in just 3 minutes. The specific steps are as follows:
First, prepare a suitable bowl of water for the piece of meat that needs to be thawed. Then add a few drops of white vinegar to the water, along with a spoonful of salt. Stir well until the salt and vinegar dissolve in the water. Place the piece of meat into the solution. Note that you should not put the meat into the water right away as it will make the meat taste bland. You have to wait for the salt and vinegar to dissolve first before putting the meat in.
Many people are concerned that adding vinegar to the soaking water will make the meat smell strange and affect its flavor. However, white vinegar not only does not affect the taste of the pork, but it also helps reduce the gamey odor and make the pork more fresh and delicious.
The main purpose of adding white vinegar is to speed up the thawing process for frozen meat. White vinegar contains a lot of acetic acid, which can lower the freezing point of water and accelerate the thawing process. Thawing meat with white vinegar only takes 3-5 minutes, it is very fast and does not take much cooking time.
If you also add salt, it will help reduce bacteria and the salt acts as a catalyst, making the thawing process faster.
In addition, you can also refer to some other thawing methods:
Using lime
Add a few slices of lime and ginger into the water, then soak the meat for 10 minutes, the meat will gradually become tender. Lime and ginger help thaw the meat quickly, have a natural fragrance, and are effective in eliminating bacteria and gamey odor.
Using rice wine
Usually, some people put the frozen meat directly into boiling water or soak it in cold water to thaw it quickly. However, this method will make the meat lose its quality and easily generate bacteria. In fact, people can use paper towels and rice wine for quick thawing.
Place a layer of paper towel at the bottom of a dish and pour rice wine onto it, the paper towel will quickly absorb the wine. Then, place the frozen meat on the surface of the paper towel that has been soaked with wine. The paper towel will absorb the moisture on the meat’s surface, accelerate the heat transfer, and speed up the thawing process. This process only takes a few minutes, finally rinse the meat again.
Using aluminum pans
Take 2 aluminum pans, place one on the stove and put the frozen meat in it, then cover with the other pan, turn on the heat. The meat will thaw in 5 minutes. The principle is that aluminum has a very strong heat conduction ability, just place the frozen meat near the aluminum pan, according to the heat conduction principle, there is a very fast heat exchange between the frozen meat and the surrounding air, it will quickly melt the ice in a short time.
“Natural” thawing
Store the meat that needs to be frozen in clean vacuum bags. Take the bag out and keep it at room temperature before going to work. When you come home after work, you will have perfectly thawed, fresh, and delicious meat in no time!
Thawing with “cold water flow”
Keep the frozen meat in a bag in a pot. Pour water with a temperature of about 8-10 degrees into the pot. Note, pour the water slowly and do not pour it directly onto the meat. Soak the meat in this way for 30 minutes, the meat in the bag will thaw faster while still ensuring its freshness and quality as when it was newly purchased.
Thawing from “when the meat is frozen”
