Be careful how you defrost food, especially meat.
Certain means of defrosting can indeed lead to the development of bacteria on the food!
You must therefore be careful to avoid any risk to you and your family.
Yes, but how to do it right are you going to tell me?
Well today I'm explaining to you how to defrost your beef without any problem.
With these methods, you can be sure that you won't have any problems.
Discover the 3 safest tips for defrosting your beef safely:
To thaw your meat, it is best to plan ahead slow and safe defrosting.
And to achieve this, nothing better than doing it in the fridge.
Ground meat, stew meat and beef steaks defrost in 1 day.
Bone-in cuts and whole roasts may take 2 or more days.
Once raw beef has thawed, it can be stored in the refrigerator for 3-5 days before cooking.
And if during this period of time, you decide not to consume it any more, no problem.
You can safely refreeze it! And that, I'm sure you didn't know!
Yes, you read that right, you can refreeze the meat even after it has been defrosted.
What is important is not to leave it more than 3 to 5 days in the fridge.
Plus, you don't even have to cook your meat before refreezing it!
To thaw beef in cold water, do not remove the packaging.
Just make sure it's airtight .
If not, put the meat in an airtight bag.
Immerse everything in cold water, changing the water every 30 minutes.
This method allows the meat to continue defrosting without interruption.
Small beef rations thaw in 1 hour or less.
A roast of about 1.5 kg defrosts between 2 and 3 hours.
And if you're really in a hurry, there's an express method.
Just use hot water this time. Check out the trick here.
When thawing beef in the microwave, cook it immediately after thawing.
Because some parts of the food can heat up and start cooking in the microwave.
And partially cooked foods are potentially present bacteria that are not destroyed!
Otherwise, the defrosting method is simple.
All you have to do is place the piece of meat on a plate, taking the packaging off.
Then set the microwave to the defrost function and adjust the power according to the weight of the meat.
Also check regularly that your piece of meat is not cooking.
Finally, some defrosting times to know:
- 500 gr of minced meat:defrost 8 to 10 minutes then wait 10 minutes before cooking.
- 2 kg of roast (top of the rib):defrost 22 to 26 minutes then wait 15 minutes before cooking.
- 1 kg of Steak, sirloin:defrost 10 to 14 minutes then wait 10 minutes before cooking.
There you go, you now know the 3 best ways to defrost meat without taking any risks :-)
Obviously, these methods work just as well for red meat (beef, tartare, stew)...
...than for white meat such as chicken and pork.
The fastest method is the microwave, but it is also the one that most alters the taste of the meat.
In addition, it is the method that consumes the most energy!
- Never defrost your meat in the open air on your counter or other places.
- Food thawed in the microwave or with cold water must be cooked before being refrozen. Why ? Because during the defrosting phase, the temperature of these foods may have exceeded 4 degrees.
- It is quite possible to cook beef still frozen in the oven, in a frying pan or on the grill. The cooking time is in this case about 50% longer. However, do not cook beef still frozen in a pressure cooker.
