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You know how it is — we don’t always have the option to prepare fresh meat for lunch. Usually we leave it in the freezer so it won’t spoil, or we buy a frozen product directly from the nearest store. Then the endless process of thawing begins. Use the following tricks that will help you thaw meat quickly. You may discover that you’ve been making several mistakes that could even have endangered your health.
These are the most common mistakes when thawing meat
Thawing with heat
Do not put frozen meat into hot or even warm water. After all, you will create the ideal environment for harmful and putrefactive bacteria to develop. After such thawing you could easily end up in a hospital bed. You might be surprised, but meat thaws properly if you place it in cold water whose temperature is almost 0 degrees. It will be quick and safe.
Thawing in the refrigerator
Some people consider it a clever move to let their frozen meat thaw on the top shelf of the fridge. In a way they’re right. It is indeed possible to thaw meat in the refrigerator, but only on the lowest shelf or in the bottom drawer. Otherwise blood and juices will drip from the top shelf onto other products, creating a suitable environment for the spread of bacteria and mold.
Thawing among other products
Do not put frozen meat among vegetables (not even frozen ones), spices, or other foods. As you have probably noticed, this combination contributes to the multiplication of harmful organisms. In addition, two types of meat should not be thawed in one bowl. Before placing meat in one container together with other products, make sure it is completely thawed.
Washing meat
Do not wash meat if it is not completely thawed. Otherwise various types of bacteria will settle not only in your sink but also on your hands. Therefore wash the meat only after it has returned to its natural state.
Repeated thawing
Remember: meat can be frozen only once. If you thawed meat to prepare a meal and find that you will not need the whole piece, do not put it back into the freezer. Either make something else from it, or put it in the refrigerator and use it the next day. Re-freezing and re-thawing robs meat of many flavor qualities and the final dish may not turn out as you expected. In addition, many different parasites may begin to accumulate on it. If the meat has already been frozen repeatedly, proceed very carefully when preparing it. The best approach is to cook it first and then continue with your usual preparation.
Thawing with a hair dryer
It may sound like a joke, but in many households it is done this way, especially by beginners in the culinary world. However, frozen meat should under no circumstances be thawed with warm air. A microwave oven is also not recommended. Although at first glance the meat may seem thawed, trust that its interior will still be like ice. Harmful organisms will thrive under such conditions.
Preparing frozen meat
Do you think that frozen meat sliced into thin pieces can be fried in a pan? Yes, it might be possible, but it’s not worth it. The meat may be fried on the outside, but we guarantee that it will be hard inside. In addition, it will start to splatter in the pan because icy water comes into contact with hot oil.
Don’t forget to wash your hands even after you’ve been holding frozen meat in them. Of course, bacteria are all around us, but you would certainly be surprised how many are on your meat. You don’t know where it was stored previously, nor how healthy the animal was from which the meat comes. Therefore it is necessary that you pay careful attention not only to its preparation but also to its storage and thawing.
