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How to defrost meat?

defrost meat

It is not uncommon to be able to buy meat in large quantities, in parcels or during interesting promotional offers. However, it is rare to taste several kilograms of beef, poultry or other meats at one time. In such cases, we consider freezing all or part of the package. But then, how to defrost meat quickly while maintaining quality? You can choose to defrost in a pot of water, in the refrigerator or even in the microwave. Thanks to a few tips, you will be able to get started and defrost your meat without worries!

Defrosting meat in the refrigerator

While freezing must be fast, the freezing phase must be slow to preserve the quality of the meat. Furthermore, meat should never be defrosted at room temperature, as this can lead to the development of bacteria.

The thawing method in the refrigerator is ideal. It will allow you to keep your meat tasty and tender. Allow 3 to 4 hours for small pieces. Larger pieces will require 12 to 24 hours. Take your frozen meat out of the freezer. Wrap it in cling film. Then place it on a rack above a dish or plate. When thawing, the meat will not bathe in the liquid. Place in the part of the refrigerator between 0 and 4°C until it is ready to cook.

Defrosting meat in a pan of water

When you can only wait as long as you need to defrost in the refrigerator, you can use the water pan technique. You will avoid cooking the meat as it can be done in the microwave. However, you should cook your meat as soon as it is defrosted. Start by placing the piece of meat in an airtight freezer bag after removing as much air as possible. Pour a large volume of water into a pan large enough to hold the bag with the meat. Then heat the water to about 60°C before turning off the heat. Place the bag with the meat in the hot water. Depending on the size of the meat to be defrosted, this will take about 10 to 15 minutes.

Defrosting meat in the microwave

La décongélation au micro-ondes est la méthode à privilégier lorsque vous souhaitez préparer votre viande très rapidement. Néanmoins, la qualité de la viande risque d’être un peu altérée (tant sur l’aspect que sur le goût). Par ailleurs, la viande pourra avoir une apparence cuite alors qu’elle ne le sera qu’en surface. Il est donc préférable d’opter pour cette méthode pour les petites pièces de viande. Décongelez-la juste avant de la cuisiner. Placez le morceau de viande sur une assiette, en ôtant bien son emballage. Réglez le micro-ondes sur la fonction décongélation. Vous devrez adapter la durée de décongélation au poids de la pièce de viande. N’hésitez pas à vérifier régulièrement la viande pour éviter qu’elle ne cuise. Vous n’avez plus qu’à préparer votre viande selon votre recette habituelle.