Thawing Method

How to defrost frozen meat deliciously

How to defrost frozen meat deliciously

The important thing to keep the flavor of meat is the meat juices.
Of course, the cooking method is important to retain the flavor and nutritious juices, but
What's even more important is the method of defrosting.
In order to make the most of this delicious meat,
Here is the defrosting method recommended by 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 causes 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"

    Put ice water in a bowl and immerse the bagged meat in it. Be careful not to get water into the bag with the meat in it. It's best to repeat the process of adding more ice as the ice melts! Keeping the temperature constant will make the meat thaw more deliciously.
    The estimated time for defrosting is 1.5 to 3 hours. Please check the condition of the meat as you defrost it.

  • If you have time to spare, thaw in the refrigerator

    Since the temperature inside the refrigerator is always kept constant, all you need to do is store meat in it. If your refrigerator has a chilled compartment, use that.
    However, defrosting in the refrigerator takes time, anywhere from half a day to a full day, so this method is recommended if you have the 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 melt, the microwave will react strongly and the meat will defrost unevenly, so avoid doing so.
    Remove the meat from the bag or foam tray and place on a sheet of baking paper to thaw.
    If your food has a defrosting mode, use that setting. If not, heat the meat at a low power level of around 100-200 W while keeping an eye on it. You can also minimize uneven defrosting 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 "take your time to thaw it." If the surface temperature is high, not only will it be easy for bacteria to grow, but it will also cause a lot of meat juice to leak out.
Also, instead of 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 its flavor and quality, so it is a no-no. When thawing, we recommend setting aside only the amount you will use in advance.