Fatal mistake: do you thaw meat the wrong way?
Thawing meat properly is a critical step in ensuring your food safety. Choose the method that best suits your needs, and don't forget that thawing meat at room temperature or too quickly can promote the growth of harmful bacteria. Follow our simple tips:
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What are the correct methods for thawing meat?
There are several ways but thawing meat properly is critical to ensure food safety and preserve the flavor of the beefsteak, chicken, or any other meat you have stored in the freezer.
1. Thaw the meat in the refrigerator
Thawing meat in the refrigerator is the safest and most recommended method. Simply transfer the meat from the freezer to the refrigerator, leaving it on the lowest shelf. Be careful because thawing times vary depending on the size of the piece, so plan ahead for thawing.
2. Thaw the meat in cold water
If you are in a hurry, you can soak the meat (tightly sealed in a bag) in a basin of cold water. Remember to change the water every 30 minutes.
3. Thawing meat with a microwave.
The microwave has a specific function for defrosting, so just follow the manufacturer's instructions. Thawing meat in the microwave can be a quick method, but it requires care and control: the microwave heats the meat unevenly, creating warmer areas and others that are still frozen.
Photo source: freepik
