No need to soak in hot water, this is how to thaw frozen meat using 2 kitchen ingredients

foto: Facebook/Nhurul Qamariah

With this trick, you don't have to wait long or bother soaking the meat in hot water.

Brilio.net - Thawing frozen meat is often a challenge when you are in a hurry to cook. Many people rely on hot water to speed up the process, but this method can change the texture of the meat, and some can even cook prematurely. In fact, there is a simple trick that is more effective and only requires two easy-to-find kitchen ingredients, namely salt and vinegar.

This method was shared by Facebook account Nhurul Qamariah and has proven to be effective in thawing frozen chicken in a short time. With this trick, you don't have to wait long or bother soaking the meat in hot water. Check out the steps below.

Material:
- Frozen chicken (can also be used for beef or fish)
- 2 tbsp salt
- 2 tbsp kitchen vinegar
- Sufficient room temperature water

1. Prepare the frozen meat to be thawed. If it is still stuck together, place it in a large container to make it easier to process.

How to thaw frozen meat using 2 kitchen ingredients
photo: Facebook/Nhurul Qamariah

2. Sprinkle the meat with salt and table vinegar. Make sure the salt and vinegar are evenly distributed throughout the meat to help speed up the thawing process.

How to thaw frozen meat using 2 kitchen ingredients
photo: Facebook/Nhurul Qamariah

How to thaw frozen meat using 2 kitchen ingredients
photo: Facebook/Nhurul Qamariah

3. Flush with room temperature water. No need to use hot water, just use plain water and let the salt and vinegar do their work.

How to thaw frozen meat using 2 kitchen ingredients
photo: Facebook/Nhurul Qamariah

4. Let it sit for a few minutes. In a short time, the ice that sticks to the meat will start to melt, and the pieces of meat that were originally stuck together will separate easily.

5. Wash the meat with clean water before using it for cooking. After that, the meat is ready to be processed according to the recipe you want.

This trick works because salt and vinegar have properties that can speed up the release of ice from the surface of the meat. Salt helps lower the freezing point of water, allowing the ice to melt faster, while vinegar helps tenderize the meat and reduce the fishy smell. The combination of the two makes the thawing process faster without damaging the texture or flavor of the meat.

- Do not defrost meat at room temperature for too long as it can increase the risk of bacterial growth.

- If you don't cook it straight away, store the meat back in the refrigerator (not the freezer) to keep it fresh.

- Avoid refreezing thawed meat as it can change its texture and make it less tasty when cooked.

In this way, thawing frozen meat becomes more practical and fast without having to soak it in hot water. You can immediately process it for your favorite dishes without any hassle. Good luck!

(brl/tin)