Don’t thaw frozen meat in water! According to chefs, there’s a way to thaw it in 5 minutes while maintaining its delicious flavor

3. Why this method works

Cold water thaws meat quickly without losing its juiciness or texture. Unlike warm or hot water, which can cook the outer layer, cold water thaws gently and preserves its quality. Additionally, the airtight bag prevents the meat from absorbing water, allowing it to remain juicy and flavorful.

4. Bonus: Microwave (for small pieces only)

If you’re in a hurry, you can use the microwave, but only for small quantities. Use the special defrost function and cook immediately afterward. Be careful: microwaves can sometimes partially cook meat, which alters its texture.

5. Importance of proper thawing

Proper thawing is important not only to preserve flavor and texture, but also for food safety. Thawing in warm or hot water promotes bacterial growth. Cold water or microwave heating minimizes this risk and preserves the tenderness and flavor of the meat.

6. Conclusion

In conclusion, avoid defrosting meat in water. Instead, opt for the cold water method: it only takes 5 minutes and preserves flavor and juiciness. By following this simple tip, you’ll enjoy perfectly defrosted meat every time, without compromising on taste, texture, or safety.