Don’t ruin your premium meat!
Discover how to defrost meat properly?
Before you start, there is one essential thing you need to know, and we mean what we say. Do not defrost meat at room temperature or by running hot water over it. It is important to maintain the cold chain.
There are several tips for defrosting meat properly:
In the refrigerator
Leave small pieces of meat in your refrigerator for a few hours and allow 12 to 24 hours (and not a minute more!) for large pieces of meat.
When the meat is defrosting, avoid leaving it in its defrosting liquid.
A little tip: use a rack, for example.
Friendly advice: once the defrosting time is up, don’t wait too long before preparing your meat.
In the microwave
If you’re in a real hurry, like your mother asked you to defrost the roast but you completely forgot and she’s arriving in 5 minutes… We’ve all been there.You can opt for this method.
However, the quality of the meat will not be the same as when using the refrigerator method. In addition, it is best to use the microwave for small pieces, as larger pieces will be cooked on the outside and still frozen on the inside.
Most microwaves have a defrost function. Follow the instructions to ensure that your meat defrosts properly.
With cold water
Place your meat (still in its packaging) in a bowl of very cold water (the temperature of the Antarctic Ocean, as they say) for at least 30 minutes. If the meat takes longer than 30 minutes to thaw, replace the cold water.
Fridge
If your meat is frozen and you plan to cook it, place it in the refrigerator 24–48 hours in advance. Ideally, keep it at a temperature of 4.4°C (40°F) or below.
Cold Water
If you need to thaw meat quickly, the best option is to submerge it in a container with cold water — only if it is vacuum-sealed.
If the package is open, do not use this technique.
