Do you have a lot of frozen meat in your fridge? How do you usually thaw it before eating?
Many people, especially parents at home, are accustomed to soaking meat in water in advance to thaw, some soak in warm water, some soak in cold water, and some wash with water.
Seriously, stop soaking the meat in water to thaw, it's really not advisable!
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Why is it not recommended
Soak meat in water to thaw?
Compared to slowly defrosting meat at room temperature, soaking it in water or rinsing it with water is not only easier to do, but also much faster to thaw. But what you may not know isDefrosting the meat in water will not only reduce the quality of the meat, but also pose a safety risk.
It greatly increases the risk of contamination of meat with microorganisms such as bacteria
We know that when meat is frozen, the bacteria and other microorganisms inside just stop growing or multiply very slowly, and are not completely killed.
When we take the meat out of the refrigerator and gradually thaw it, bacteria and other microorganisms will gradually wake up and resume growthThe longer the thaw time and the higher the thaw temperature, the more active microorganisms such as bacteria may be
If the meat is soaked in water to thaw, like a pound of pork belly and four or five large chicken thighs, it usually takes at least 1 hour or so. In this case, a humid environment + residual rich nutrients + suitable temperature + sufficient time, bacteria and other microorganisms can easily multiply in large quantities, thus bringing potential safety hazards.
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It can lead to the loss of nutrients from the meat
If the meat is soaked in water and thawed, the soluble proteins, amino acids, and B vitamins in the meat will be lost, and the taste will deteriorate.
Some people asked, is it much better to change to hot water bubbles and thaw them quickly? Of course not.
If you use warm water below 60, the thawing rate will indeed be much faster, but the loss of nutrients will also increase a lot. Because in the case of rapid thawing, the moisture loss of meat is faster, and the taste will become more chai faster, and microorganisms such as bacteria are more likely to multiply.
If you use more than 60, there may be a phenomenon of "cooked on the outside and ice on the inside", that is, the meat on the outside is almost cooked, and the meat on the inside has not yet thawed, and the eating experience is also very poor.
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How to defrost the meat
These 3 are recommended
So, how do you defrost meat?
Comprehensive safety and efficiency, these 3 methods are recommended for your reference.
1.Microwave to thaw
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