meat - a favorite product of many people in the world!How to defrost meat with a minimum loss of taste and useful qualities?Is it possible?Certainly - yes!But only a good housewife knows these details.
When defrosting meat is very important time.The longer the defrosting process, the less the product will lose nutrients.There are several common ways to defrost:
- How to defrost meat in the microwave, every woman knows.Currently, more and more often resorted to the use of microwave ovens in which defrost lasts 5 to 15 minutes.But thus lose the maximum amount of vitamins and minerals.
- water.Alternatively, the meat can be put under a stream of cold or barely warm water.In no case should not include hot, because at high temperatures the protein can fold.With this rapid defrosting meat, we also lose much of nutrients.
- room temperature.Leave the meat at room temperature and wait for 2 to 3 hours.With this method, the final product will be better.
- refrigerating chamber.All you need for this method - in advance to get the meat out of the freezer and put it on the night, or 10-16 hours in a conventional refrigerator compartment.This version of defrosting is the longest, and preserves the vitamins, nutrients and meat juice, giving the dish a deep rich flavor.Ice crystals were slowly thawed and the liquid has time to soak into the muscle fibers, which swell and partly returned their properties.Using this method, do not forget to put the meat in a bowl or pan, it will stand out from a lot of juice.Tip: Cover the meat with a wet towel, to allow the moisture evaporates.In this thawing product it becomes soft, but does not lose its elasticity.
Through this article, you learned how to quickly defrost meat and to preserve its beneficial qualities and flavor.Try to take into account the peculiarities of the defrost, and your food will always have a soft, rich and very rich taste.Remember that re-freezing of the product is not allowed!