Defrosting meat is something that every housewife often does when cooking. In normal cases, some people who are proficient and have a plan will think of putting the meat from the freezer to the refrigerator a day in advance to defrost naturally.
But before becoming an "expert" with such a plan, everyone sometimes forgets and most people will choose to soak the meat in water to defrost.
In fact, we soak meat in water to defrost, this is very bad for health, not only does it take a long time to defrost but the defrosted meat is also not delicious.
Or many of us, when faced with an emergency situation where we need to defrost meat, choose to put it in the microwave and set the timer, then stare at it, waiting for the meat to defrost.
Microwaves are very convenient, but most of the time when we use them to defrost, we accidentally set the temperature too high, the time too long, so when the meat is defrosted, the outside is already cooked.
Here is a tip from hotel chefs when defrosting meat. The whole process does not require soaking in water, the meat will be defrosted simply and quickly.
Step 1: First, put the meat that needs to be defrosted in a bowl or pot. Next, take out the salt jar and use a spoon or your hands to take it and sprinkle it on the surface of the meat.
Sprinkling the salt with your hands will spread it more evenly than using a spoon. Depending on the size and weight of the meat, you may need to increase the amount of salt.
Sprinkle salt and rub it all over the meat.
Now put on your rubber gloves and use your hands to spread the salt evenly over the entire surface of the meat. Using rubber gloves will help you avoid frostbite.
Once one side of the meat is completely covered with salt, flip it over and repeat the same process.
You should use fine salt to defrost because this type of salt easily covers and sticks to the surface of the meat, including the small crevices of the folded meat. Moreover, if you do not have gloves, using coarse salt when rubbing your hands will easily scratch.
Step 2: Next, we take out white vinegar to defrost the meat. White vinegar can help the defrosting process to be twice as effective.
The best vinegar to use for defrosting is white vinegar made from whole grains (rice vinegar). Pour the vinegar into a bowl, then use a brush to spread the white vinegar evenly over all surfaces of the pork.
Or you can use a spray bottle to spray vinegar, especially on the areas where the meat overlaps to speed up the defrosting process. After applying white vinegar, set the meat aside and let it sit for 3 minutes.
Use a brush to spread vinegar all over the surface and corners of the meat.
After 3 minutes, you look at the meat, you will see that its edges and corners have become very soft. You press on the meat with your hand, if it is not completely defrosted, continue to leave the meat for a few more minutes.
At this point, you should be able to easily cut the meat into small pieces with a knife. If the meat is not too large and does not stick to other pieces, you can completely defrost it in just 3-5 minutes.
Step 3: Now you wash the meat under the tap to remove all the vinegar and salt on the surface and you can process it. You will see that the meat thawed this way is very soft, like fresh pork you just bought, you can't tell that it is just thawed meat.
Note: In case of large pieces of meat (about 2-3kg), after 3-5 minutes, use a knife to cut the meat into small pieces. At this point, the large piece of meat can be easily cut into small pieces with a kitchen knife.
After cutting, although the pork is still a bit hard in the middle, it is best to defrost it at this time and then put each small piece in a zip bag and store the unused part in the freezer for further storage.
Above are tips to help you defrost meat quickly and hopefully this information is useful to you!
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