Rethinking thawing: The safer ways to defrost your meat
In the kitchen, a great deal of information is still passed down from generation to generation. One of these is the method for thawing meat. Many people automatically put it in cold water, unaware of the risks associated with other methods. Therefore, even if you're under time pressure, stick to the traditional method.
The safest way is to place the frozen meat in the refrigerator. Unfortunately, for larger portions, the entire process can take up to 12 hours. If you plan ahead, it's not an issue. However, in other urgent situations, stick to the cold water method.
Why shouldn't you thaw meat in warm water?
Warm water not only disrupts the structure of the meat but also causes it to thaw unevenly. The outside can even start to cook while the inside remains a block of ice. Such conditions are hazardous to health – they can lead to the growth of bacteria, which may not always be killed during later, proper cooking or baking.
The danger zone for meat ranges from 4°C to 60°C. At these temperatures, bacteria multiply the fastest, causing food poisoning.
How to thaw meat in cold water?
Place the meat in a sealed package and submerge it in a bowl of very cold water to prevent soaking and contamination. Weigh down the meat to ensure it stays completely submerged, and change the water every 30 minutes to maintain the lowest possible temperature. Avoid leaving the bowl in a sunlit area – the kitchen sink is the most appropriate location.
Thawing meat in cold water is much quicker than in the refrigerator, but it's not an instant process. The time depends on the size of the portion – for fish or fillets, it may take about 30 minutes, but larger pieces might require even 3-4 hours to fully thaw.
Other ways to thaw meat
If you need to quickly thaw pork shoulder for grilling or pork chops, you can use the Defrost function in the microwave. If your microwave does not have a defrost program, set the power to 150-210 watts. Place the meat in a suitable container with a lid. After a few minutes, remove it and check its condition. Drain the accumulated water and turn the meat over. Immediately after thawing the meat in the microwave, proceed with proper thermal processing.
