Frozen meat is convenient to cook and easy to store. If it is not defrosted properly, however, it risks becoming a breeding ground for harmful bacteria. The best thing to do is let it thaw slowly in the refrigerator. This method takes a little longer, but it is also the simplest and safest. Alternatively, you can defrost the meat by immersing it in a bowl filled with cold water. This option is faster than the previous one and gentler on meat than microwaving. Finally, when you have limited time, you can use the "defrost" function of the microwave oven. In the latter case, check the meat at frequent intervals so as not to risk cooking it where it is thinnest.
Steps
Method 1 of 3: Thaw Meat in the Refrigerator
Step 1. Use the refrigerator to defrost it gradually and evenly
This method is certainly the simplest and safest, and requires only a minimum of effort. It also prevents the risk of overheating the meat or, worse, of cooking it where it is thinnest. The only downside is that it takes a long time, especially when dealing with whole animals, such as a chicken or turkey, or large cuts of meat, such as a roast.
If you don't have the option to let it defrost for at least 24 hours, it's best to choose one of the other methods
Step 2. Place the frozen meat on a plate
Choose one that is large and sturdy, making sure it is large enough to comfortably accommodate all the meat. The function of the plate is to collect the liquids that will form during the defrosting process, to avoid dirtying the refrigerator. If it is a very large cut of meat or a whole animal, such as a roast or turkey, it will be better to use a roasting pan instead of the plate.
Do not remove the film that wraps the meat. It is used to protect it from any fragments of food that could fall from above during normal daily use of the refrigerator
Step 3. Put the plate with the meat in the refrigerator
Let it thaw for at least 24 hours. For very large cuts of meat it is best to calculate a defrosting time of 24 hours for every 2.5 kg of weight. When the first 24 hours have passed, check it periodically to see if it has thawed completely.
- Gently squeeze it through the plastic wrap or flip it over to see if it has thawed evenly.
- Wash your hands both before and after handling meat to prevent bacterial contamination of the food.
Step 4. Cook the meat or freeze it again
Since this method works in a gentle way, there is no need to cook the meat immediately. If you like, you can put it back in the freezer for later use, or you can cook it over the next few days. In particular:
- Poultry, fish, and ground beef can remain in the refrigerator for 1-2 days after defrosting.
- Cuts of beef, pork, lamb or veal can keep for 3-5 days in the refrigerator.
Method 2 of 3: Defrosting Meat Using Cold Water
Step 1. Try the cold water method
This method takes much less time than that of the refrigerator. If you have to defrost a maximum of 2.5 kg of meat you need about an hour, while for larger cuts you will have to wait about 2-3 hours. Also in this case you will not risk cooking the thinnest parts, which could happen using the microwave instead. The only downside is that once thawed, the meat will need to be cooked immediately.
Step 2. Place the meat in a sealable food bag
Its function is to protect the meat from any bacteria that may be present in the air or water. First, choose a sufficiently large food bag, then seal the meat inside, taking care to let out as much air as possible in advance.
There is no need to remove any plastic wrap that wraps the meat before closing it in the bag
Step 3. Immerse the bag in the bottle filled with cold water
Choose a very large one, put it in the sink, then fill it with cold tap water. Now immerse the bag with the meat in the water, making sure it is completely submerged. Leave it to soak until it has completely thawed out. Every 30 minutes you will have to empty the water bottle and replace it with a new one.
- Defrosting 0.5-1 kg of meat should take about 15-30 minutes.
- Larger cuts of meat may take up to 2-3 hours to defrost.
Step 4. Once thawed, cook the meat immediately
Although it remained submerged in cold water, it was nevertheless exposed to a temperature higher than that recommended for optimal food storage. For this reason, meat thawed in this way should be cooked immediately. If you want to put it back in the freezer, you need to cook it first.
Method 3 of 3: Defrost Meat in the Microwave
Step 1. Use the microwave if you are short on time
This method, which works very quickly, works best with sliced meat or smaller cuts. In this case, the time required for defrosting is a few minutes. However, you must be very careful, because the meat could partially cook or harden, negatively affecting the quality of the final dish.
Meat that has been defrosted using the microwave must be cooked immediately. If you know it won't be possible, it is best to thaw it only when you have time to cook it
Step 2. Remove the meat from the package and place it on a plate
The first thing to do is to remove it from the wrapping that surrounds it, otherwise it will retain moisture and risk "boiling" the meat externally. At this point you can place it on a large plate suitable for use in the microwave. The thinner parts will be placed near the center of the dish to protect them from unwanted cooking.
- Dishes suitable for use in the microwave include ceramic and glass ones (as long as they are free of metallic decorations).
- Meat purchased at the supermarket is generally contained in polystyrene trays. Styrofoam cannot be used in the microwave, so it is best to throw it in the waste bin.
Step 3. Thaw the meat in the microwave
Each oven model has slightly different characteristics; nevertheless, most household appliances of this type are equipped with the "defrost" function (which in English means "defrost"). Microwave the plate with the meat, then activate the "defrost" function to defrost it. At this point you may need to specify what the weight of the meat is: the information will be used to calculate the time it takes to defrost it completely.
Before starting, it is best to carefully read the section of the instruction manual dedicated to the "defrost" function
Step 4. Check the meat frequently to avoid overheating
Open the oven about every 60 seconds to test the temperature of the meat by gently touching it on the sides. If it is hot, let it cool for about a minute before turning the oven back on. When it's completely thawed, remove it from the microwave.
- Protect your hands with a glove or kitchen towel to avoid the risk of burning yourself with the hot dish.
- Wash your hands both before and after handling raw meat to prevent bacterial contamination of the food.
Step 5. Cook it immediately
When you use the microwave to defrost meat, you expose it to heat, favoring the proliferation of bacteria. For this reason, it is very important to cook it immediately so as not to risk food poisoning. If you want to put it back in the freezer, you need to cook it first.
