When you need to quickly prepare dinner and defrost meat, many people pour boiling water over it or put it in the microwave, which affects the texture and juiciness. It’s just that not everyone knows this simple, safe and effective method that will make meat tender in just 15–20 minutes. You only need cold water and regular salt.
Cold water conducts heat away from meat 20 times more efficiently than air, speeding up thawing. The low water temperature prevents the meat from entering the “danger zone” above +4°C, where bacteria actively multiply. And salt creates an unfavorable environment for pathogenic microorganisms, acting as a natural preservative.
In addition, the method does not disrupt the structure of the fibers, the meat remains juicy and does not lose its taste.
Step-by-step instructions for defrosting
- Fill a deep bowl or pan with cold tap water. Add 2-3 tablespoons of table salt and stir until completely dissolved.
- Immerse the packaged meat. To prevent the product from becoming saturated with water and losing its taste, be sure to place it in a sealed bag (for example, with a ziplock) or leave it in the original packaging if it is not damaged. Immerse the bag completely in salt water.
- Control the process. To ensure even thawing, turn the meat every 5 minutes. If the water becomes too icy, drain it and replace it with more cold salt water.
- Check and dry. In just half an hour the meat will be ready. Take it out of the bag, pat it dry with a paper towel and start cooking right away.
The method is ideal for portioned pieces. Larger cuts, such as a large ham, will take longer. After defrosting, do not leave the meat at room temperature, but cook it immediately.
This method will help you out when time is short and you are not ready to save on the quality of the product.
