Thawing Method

How to defrost frozen meat deliciously

How to defrost frozen meat deliciously

The key to preserving the flavor of meat is the juices.
Of course, the cooking method is important to ensure that the juices packed with flavor and nutrients are not lost, but
What's even more important is the defrosting method.
To make this delicious meat even more delicious,
Here is the recommended thawing method from Motobu Farm.

Actually, NG!? Thawing at "room temperature"

Thawing at room temperature is a common mistake, but this is actually a no-no.
When thawing meat at room temperature, there is a large temperature difference between the inside and the surface of the meat, which can cause the juices to leak out. Also, if the room temperature is high in the summer, the meat may spoil.
No. 1 recommendation! Thawing in "ice water"

Fill a bowl with ice water and immerse the bagged meat in it. Be careful not to let the water get into the bag with the meat inside. It's best to repeat the process of adding more ice as the ice melts! Maintaining a constant temperature will help thaw the meat more deliciously.
The recommended time for thawing is 1.5 to 3 hours. Please check the condition of the meat as you thaw it.

If you have time to spare, thaw in the refrigerator

Since the temperature inside the refrigerator is always kept constant, you can just store meat in it. If your refrigerator has a chilled compartment, use that.
However, thawing in the refrigerator takes time, from half a day to a day, so this method is recommended if you have time.
If you want to use it right now, unzip it in the "range"

When defrosting meat in the microwave, make sure it is completely frozen. If there are any parts that are starting to thaw, the microwave will react strongly to them, causing uneven thawing, so avoid doing so.
Remove the meat from the bag or foam tray and place it on a piece of baking paper to thaw.
If your oven has a defrosting mode, use that setting. If not, use a low power setting of around 100-200W while watching the meat. You can also minimize uneven thawing by turning the meat over halfway through the process.

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Tips for keeping plenty of gravy

The key points are to minimize the temperature difference between the inside and the surface of the meat and to take your time to thaw it. If the surface temperature is high, not only will bacteria grow more easily, but the juices will leak out.
Also, rather than thawing it completely, you can prevent the juices from leaking out by cooking it while it is still slightly frozen. Refreezing it will lose its freshness and the taste and quality will be reduced, so it is not recommended. When thawing, we recommend setting aside only the amount you will use in advance.

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