How to safely thaw meat: Debunking common kitchen myths
In the kitchen, a lot of information continues to be passed down from generation to generation. One such piece of advice is the method for thawing meat. Many people automatically place it in cold water, unaware of the risks associated with alternative methods. Therefore, even when you're under time pressure, it's best to adhere 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 a day in advance, this isn't 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 begin to cook while the inside remains frozen. Such conditions are hazardous to health – they can lead to the growth of bacteria, which may not always be eliminated during subsequent proper cooking or baking.
The danger zone for meat ranges from 4°C to 60°C. At these temperatures, bacteria multiply rapidly, which can cause food poisoning.
How to thaw meat in cold water?
The meat should be placed in a bowl of very cold water in a sealed package to prevent soaking and contamination. Weigh down the meat to keep it completely submerged and change the water every 30 minutes, maintaining the lowest possible temperature. Do not leave the bowl in a sunlit place – the kitchen sink is the most suitable location.
Thawing meat in cold water is much quicker than in the refrigerator, but it is not an instantaneous process. The time depends on the size of the portion – for fish or fillets, it may take about 30 minutes, but larger pieces may require even 3 to 4 hours to thaw completely.
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 device does not have this programme, set the power to 150-210 watts. Place the meat in the microwave in an appropriate container with a lid. After a few minutes, take it out and check its condition. Drain the accumulated water and turn it over to the other side. Immediately after thawing the meat in the microwave, subject it to proper thermal processing.
