If dinner should be cooked quickly, but the meat is just laid out on the table from the freezer, then several tricks come to the rescue. They will remain taste, juiciness and freshness of the product. Thanks to them, you can now forget about many hours of natural defrosting.
Here's what you need to do:
The first method – cold. Dear the meat in a sealed bag in a container with ice water. It must be changed every 20-30 minutes. This accelerates thawing due to the thermal conductivity of the liquid.
The second method – salt. Large salt pulls moisture and accelerates thawing. It is enough to sprinkle frozen meat abundantly and leave at room temperature for 15-20 minutes, then rinse and dry.
The third option – steam. If you hold the meat over a pan with boiling water or in a double boiler at minimal mode, it will thaw faster than in the refrigerator. It is important not to overexpose, otherwise the product will begin to prepare.
These methods will help out when you need to act quickly, but without loss of quality. The main thing is to monitor the process and prevent sharp temperature drops.
Earlier it was reported how to save on products and feed the whole family.
