There’s no way you can wait for the juicy meat you bought a week ago. It’s sitting idle in the freezer and is waiting being grilled. So, you have planned up the barbeque tonight and the party is due. But, you would need defrost the meat first as you can’t leave it unsafe all day on the counter; it may cause illness.
Let’s check 3 ways for healthy thawing of meat.
- Refrigerator Thawing
This apparently is the most basic method for defrosting the meat – keep them down in the freezer and defrost. But using this method shall spoil your party as it may take an entire day to defrost even a little amount. Primary advantage however provides you an extra day to cook the defrosted meat right away – so, if the plan changes the last moment, the delay will still allow you to cook the extra meat next day. The grounded meat can be kept for extra 1 to 2 days in the refrigerator prior cooking. Another advantage allows you to not cook the defrosted food as they can be safely refreeze within same time line.
- Cold Water Thawing
This method is faster than first one but requires more attention too. To defrost the bag of your meat, submerge it in cold tap water. Using hot water may heat the outer layer of meatupto a temperature where unhealthy bacteria may grow. To ensure that the water remains cold, you need to change it every 30 minutes. Using this method, small chunks of frozen meat can defrost in an hour or lesser time. Defrosting per pound of larger items may however take 30 minutes of defrosting time. Cooking the meat needs to be done immediately and any last minute plan change shall allow refreeze the cooked food only.
- Microwave Thawing meat
This method is the speediest of all. Adjust your microwave to “50 percent power “or “defrost” while defrosting to ensure that outer edges don’t become cooked while the remainder is frozen. If the package is in pieces, separate those as meat thaws. Cooking the meat needs to be done immediately and any last minute plan change shall allow refreeze the cooked food only.