Many people defrost meat in the kitchen, under hot water or in the microwave, and then complain that it has become dry, tough, or releases water when frying. The reason is not the quality of the meat, but that the sudden heat destroys the muscle fibers and the juice leaks out.
But there is a method that chefs use in restaurants: defrosting in cold water with vinegar. It preserves the juiciness, elasticity and even the natural color of the meat, as if it were chilled and not frozen.
What you will need:
Frozen meat
Cold water – 1 liter
Table vinegar 9% – 1 tbsp. l.
Bowl or container
How to do:
- Pour cold water into a bowl.
- Add vinegar and stir.
- Place the meat in the water. It should be completely covered.
- Leave for 15-20 minutes for fillets or 25-30 minutes for steaks and larger cuts.
- Remove, pat lightly with paper towel and cook immediately.
Vinegar creates a slightly acidic environment that gently stabilizes proteins and prevents them from curdling when defrosted. The ice melts evenly, the juice remains inside, and the meat does not become soggy or lose its shape. It holds up great on the grill, in the oven or in the pan.
If you're defrosting meat in the morning to prepare for lunch, this method will save time and keep it juicy and flavorful.
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