Thaw meat super fast with just one spoon of this water

Vinegar is more than just a spice; it also has surprising effects in defrosting cooking ingredients.

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Storing in the refrigerator to save time going to the market makes many housewives much less strenuous. But defrosting frozen meat is not easy. With this simple tip, it will help housewives easily defrost meat gently without losing flavor or allowing bacteria to invade food.


Soaking meat with vinegar helps defrosting faster.

First, you pour clean water into a pot or a clean bowl. Then you add a little vinegar, stir well and put the still-frozen meat in. Soak the meat like that for about 5 minutes, you will see the meat gradually soft, thawed, fresh and delicious as if just bought.

Or if you do not want to pour it into a bowl, you can pour vinegar directly into the bag containing the meat and it will have the same effect.

Vinegar will make the meat softer after defrosting while keeping the flavor unchanged. You can choose fruit vinegar or normal white vinegar, both of them have the effect of making the meat soft and delicious.

In addition to the tip of defrosting meat, you can learn some tips after cooking to make it as delicious and nutritious as a restaurant chef:

1. To cook delicious and nutritious porridge without overflowing when boiling, you can add a little cooking oil to it. And if you want the bottom of the pot not to burn when cooking porridge, before cooking, you should dry the pot and add a little cooking oil to the bottom and around the pot, it will not burn or be scorched.

2. If you accidentally put too much salt when cooking soup or stew, don’t worry because you just need to put a peeled potato into it, it will absorb the excess salt, making the dish much less salty.

3. To check if the oil in the pan is hot enough or not, you can use a wooden chopstick. If you see bubbles floating around the chopstick, it means you can put the food in for frying.

4. Those who often grill meat must have experienced the situation where the meat is still raw in the middle if not grilled well. To avoid this situation, when shaping the meatballs, press a hole in the middle, the meat will cook quickly, evenly and tastier.

5. When steaming fish, if you evenly spread a little egg on the fish, the fish will absorb the nutrients in the egg, making the fish meat softer, more fragrant and nutritious.

 

According to Giadinh.net

Frequently asked questions

Both fruit vinegar and regular white vinegar are effective in keeping the meat soft and delicious while defrosting. They help maintain the flavor and texture of the meat.

Adding a small amount of cooking oil to the porridge while it’s boiling will prevent it from overflowing. Additionally, to avoid burning the bottom of the pot, ensure the pot is dry before adding a little cooking oil to the bottom and sides before cooking.

Don’t worry if you’ve accidentally added too much salt. Simply add a peeled potato to the dish, and it will absorb the excess salt, reducing the overall saltiness.

Use a wooden chopstick to test the temperature of the oil. Place the chopstick into the oil, and if you see bubbles forming around it, the oil is hot enough for frying.

When shaping meatballs or patties, create a hole in the center. This simple technique allows the meat to cook more quickly and evenly, resulting in tastier and more thoroughly cooked meat.

Yes, by spreading a thin layer of egg on the fish before steaming, the fish will absorb the nutrients from the egg, resulting in softer, more fragrant, and nutritious fish meat.
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