It is necessary to defrost meat correctly, otherwise it will lose its useful and taste qualities. It is best to buy meat frozen in production – fast freezing is used there, which eliminates the formation of ice crystals in the meat cells. Just such meat is often used in public catering, well, of course, it is defrosted correctly. How to do it?
1. Defrosting should be as gradual as possible and take up to a day, which must be taken into account when planning your menu. First of all, after removing the meat from the freezer, move it to the refrigerator and set the temperature to about 0 degrees.
2. Be sure to place the meat in a container from which liquid will not leak onto the refrigerator shelf when defrosting. When the meat is completely defrosted – it becomes soft even in the middle, it can be used.
3. If you plan to cook a steak, then remove the meat from the refrigerator a couple of hours before cooking. This is necessary so that it warms up to room temperature, otherwise the edges of the steak will be dry and the middle will remain soggy.
4. Remember, in no case should you defrost meat in the microwave – this will significantly spoil its taste and reduce its benefits. But it is even worse to defrost meat under running hot water – so all the juices will flow out of it, and the structure of the muscle fiber will collapse.
5. If the matter is urgent, and you urgently need to quickly defrost the meat, put it in a vacuum package and send it to a container with cold water or under a stream of cold running water from the tap.
We will remind, earlier we told in what 5 myths about meat people still believe in vain, and also advised how to choose the right meat grinder.