How to quickly defrost frozen meat in 5 minutes with 2 ingredients

foto: YouTube/Sana Secret Recipes

Frozen meat becomes hard and difficult to process. To restore its soft texture, the meat needs to be thawed first.

Brilio.net - Storing meat in the freezer is the best way to maintain its freshness. Meat is a food that is susceptible to contamination and decay if left at room temperature. Therefore, storage in the freezer at very low temperatures is highly recommended.

When meat is stored in the freezer, it freezes and becomes cold. This condition prevents the growth of bacteria on the surface of the meat, so the meat can last longer, even for weeks or months.

However, frozen meat becomes hard and difficult to process. To restore its soft texture, the meat needs to be thawed first. Many people usually move the meat to the chiller and leave it overnight to soften. Unfortunately, this method is not effective if time is limited.

Alternatively, there is a special way to defrost meat quickly. This method was once shared by YouTube user Sana Secret Recipes. In one of her videos, she shows how to defrost frozen meat in just 5 minutes. That's fast, isn't it?

But keep in mind that there are some ingredients needed. Reported by BrilioFood on Sunday (19/1), the ingredients are salt and hot water. So, frozen meat will be soaked in water so that it can soften quickly.

The way to soak it is not arbitrary. First, open the meat packaging. Then sprinkle it with salt. Spread the salt using your hands until it is evenly distributed over the entire surface. If so, repack the meat.

photo: YouTube/Sana Secret Recipes

After that, pour hot water into a large and wide bowl. Once done, insert a glass bowl (which is smaller in size) into the bowl of hot water. Then pour room temperature water into the bowl.

photo: YouTube/Sana Secret Recipes

Then, add 2 tsp of salt to the water in a small bowl. Then put in the frozen meat that has been smeared with salt and wrapped in plastic. Make sure the water can soak most of the frozen meat.

photo: YouTube/Sana Secret Recipes

Next, cover the bowl. You can use a wide glass bowl or another cover that can withstand the hot temperature of the water. Then let it sit for just 5 minutes.

After being left to rest, open the plastic packaging of the meat. Then take the meat that has started to soften inside. Throw away the plastic and move the meat to the soaking water. Because the texture of the meat is already soft, you can easily take each piece of meat that is still attached. Now, this meat is ready to be cooked.

photo: YouTube/Sana Secret Recipes

Salt plays an important role in the process of thawing frozen meat due to its chemical properties. When salt is added to water, the freezing point of the water will decrease (known as depression of freezing point). This phenomenon makes the ice on the meat melt faster. In addition, salt also helps break down the protein structure of the meat, making the thawing process more effective.

The water temperature used should be between 60-70C (warm, not boiling). Water that is too hot can cause the meat protein to denature and start to cook on the outside, while the inside is still frozen. Warm water provides enough temperature to thaw the meat without damaging it. If you don't have a thermometer, use a water reference that can still be touched by hand without feeling too hot.

Some common mistakes to avoid when thawing frozen meat:
- Leaving meat at room temperature for too long can increase the risk of bacterial growth.
- Using a microwave can make the meat texture uneven.
- Soaking meat directly in hot water without wrapping can reduce nutrients.
- Thawing and freezing meat repeatedly can reduce the quality of the meat.
- Not cleaning the equipment used properly before and after the thawing process.

By paying attention to the details above, the process of thawing frozen meat can be done safely and produce good quality meat to be processed into various delicious dishes.

(brl/tin)