For proper storage, meat is often frozen. While cooking such meat can be easy, there is need to thaw it first. There are different ways you can thaw meat, but you just have to get it right.
If your meat is improperly thawed, there are chances that you and your family members can be exposed to food poisoning as harmful bacteria can easily grow on your meat.
There are three major ways you can thaw meat safely, and we will provide a complete guide on how to go about them.
From the quickest ‘defrost’ function of the microwave, to the gentler method of using cold water, and the really slow method of thawing in the refrigerator, we’ll go through these processes.
Thawing in the Refrigerator
This is the slowest of the three major methods of thawing meat. It is also the best method, arguably. It ensures that the meat is evenly defrosted in a very safe condition.
If you have the time (24 hours, ideally), use this method. Follow the steps below to get it right:
Using Cold Water for Thawing
This is a relatively faster method of thawing when compared to the refrigeration method. 2 kg of meat can be thawed in an hour, but for larger chunks, you can have them ready to cook in about 3 hours.
Once you defrost meat with this method, you will have to cook it immediately to avoid spoilage. Follow the steps bellow to get it right:
Thawing in the Microwave
This is the fastest method of defrosting meat. You can resort to this method when you need to cook your frozen meat almost immediately, as the microwave can thaw the meat in a matter of minutes.
It works better with smaller pieces of evenly cut meat. Most microwaves come with a ‘defrost’ setting, but if yours doesn’t have this feature, just adjust the power to 50%.
It is essential to monitor the meat closely to avoid cooking some part during the process and compromising the quality of the meat. Follow the steps below to get it right:
The methods considered above are the major ways to thaw a meat, follow the steps as recommended to achieve the best result.