A small trick can make a big difference in the taste! How to thaw frozen meat
There's a trick to thawing meat to enjoy delicious meat! Cooking meat starts with thawing. By paying attention to the thawing method, your usual dishes will become even more delicious.
━ Table of Contents ━
Basics of thawing frozen products
◆ Notes on thawing
Thaw slowly at a low temperature. Thawing at a low temperature allows the meat to retain its quality without releasing any of the juices that make it delicious.
If you try to defrost meat quickly by pouring water or hot water over it, the juices will leak out and the flavor and taste of the meat will be lost. Also, defrosting meat at room temperature will raise the surface temperature, which can lead to bacterial growth, so please avoid this.
Tips for thawing delicious food! Recommended thawing method
◆ Thawing in ice water
It takes time and effort, but it's the most recommended method of thawing!
Place the product in a double plastic bag to prevent leakage, then immerse it in ice water and add more ice as needed until it is completely thawed. The recommended time is 2 hours per 1 kg. (This is only a guideline, and the time may vary depending on the type of product and packaging.)
The key to delicious thawing is to thaw the meat as quickly as possible while keeping the surface temperature low! At around -2°C, the meat will be in good condition after thawing.
◆ Thaw naturally in the refrigerator
This takes a little time, but it is a method that allows you to thaw food while preserving its flavor and quality.
To prevent blood and juices from thawing and coming into contact with other foods, defrost the meat in a double plastic bag or container. The recommended time is about 4 hours per kilogram, but this will vary depending on the circumstances. The meat thaws with little temperature difference between the outside and the center, minimizing the loss of juices, which are the source of the meat's flavor.
Wait a minute! Unzipping methods you should not try
The following method can thaw frozen meat in a short time, but it is not recommended as it will affect the flavor and quality.
◆ Thawing at room temperature : The sudden change in temperature can cause a loss of flavor and quality, and can also lead to bacterial growth.
◆ Microwave thawing : The sudden temperature change will impair the flavor and quality of the food. It will also cause uneven thawing.
◆ Thawing under running water : The temperature of the meat rises, causing it to lose freshness rapidly.
◆ Thawing in hot water : The temperature difference between the surface and the center of the meat is large, which causes the juices to leak out. Also, the surface may be thawed, but the center may remain frozen.
How to Thaw Meat Q&A
◆ Q1. How far should I defrost it?
A1. Thaw completely! ...No, actually, it's best to thaw meat just before it's completely thawed! If you thaw meat that has been frozen until it's completely thawed, more juices will leak out than when it was in the refrigerated state before thawing. Therefore, the best way to thaw meat for delicious cooking is to thaw it just until it's "slightly frozen," just before the juices start to leak out.♪ Feel the meat while it's thawing to see how thawed it is.
◆ Q2. Is it okay to cook it immediately after thawing?
A2. Now that you've successfully thawed it, it's time to put it in the frying pan...but wait a moment! If you immediately cook meat that has just been thawed, the difference between the temperature of the meat and the cooking temperature will be so great that the meat will become tough. Once thawing is complete, leave it at room temperature for about 5 minutes before cooking. This will result in even more tender and delicious meat.
How to thaw different types of meat
◆ How to thaw The Meat Guy's original raw sausages
- Place the sausages in a double plastic bag while still in their packaging and thaw naturally in the refrigerator for 4 hours.
- Place the sausages in their original packaging in a double plastic bag and place them in a bowl of water. They will thaw in about 10 minutes.
◆ How to thaw large chunks of meat (blocks of meat, piglets, etc.)
Just like frozen meat, thaw it slowly at a low temperature. Never thaw it at room temperature!
To prevent the surface temperature of the meat from rising, place it in two layers of plastic bags and thaw it in ice water. If you have a commercial refrigerator, thaw it naturally in the refrigerator. If neither of these methods is possible, place lots of ice packs in a styrofoam container and thaw it slowly while maintaining a low temperature. (Replace the ice packs several times.)
Either way, it will take 2-3 days to thaw.
How to thaw a turkey or whole chicken
Please use the same thawing method as for the piglet.
Please note that the thawing time will vary depending on the size of the turkey.
(This is only a guideline. Thawing times may vary depending on the situation.)
2~3kg : 2 days~
3-5kg : 2.5-3 days
5~7kg : 3.5 days~
7kg~ : 4-5 days