The Correct Methods for Defrosting Meat
How to: Place the meat, in its packaging, on a plate on of the refrigerator This allows for slow and safe defrosting, keeping the meat at a constant temperature.
Time Required: This can take several hours or up to a day, depending on the size of the meat.
In Cold Water (Fast Method)
How to: Place the sealed meat in a waterproof plastic bag and immerse it in cold water. Change the water every 30 minutes to keep the temperature low.
Time Required: Meat usually defrosts in 1-2 hours.
In the Microwave (Fast Method)
How to: Use the microwave’s defrost function. Keep an eye on the meat to prevent it from starting to cook.
Time Required: This usually only takes a few minutes.
Why Avoid Room Temperature
Defrosting meat at room temperature can lead to dangerous bacterial growth. The outside of meat can reach temperatures above 4°C while the inside is still frozen, creating a favorable environment for bacteria.
Helpful Tips
Immediate Cooking: If you use the microwave to defrost, cook the meat immediately after the process.
Direct Cooking: For some cuts such as ground meat or small pieces, you can cook them directly from frozen, adjusting the cooking times.