Minced meat is useful for making countless recipes, but when it freezes it turns into a single frozen block; it must therefore be defrosted to be able to use it correctly in the kitchen. You can use three simple techniques that are different from each other. The best choice is to let it defrost in the refrigerator to keep it at a controlled and safe temperature; in this case you can also refreeze the one you don't use. If you are short on time, you can use cold water or the microwave and you can cook the meat immediately.
Steps
Method 1 of 3: Thaw Ground Beef in the Refrigerator
Step 1. Decide in advance to use ground beef
It will take at least a couple of hours for it to completely defrost in the refrigerator. If the thickness of the meat block is less than 5cm, it will be ready to cook after 1-2 hours. If, on the other hand, the thickness is greater, it is better to transfer the meat from the freezer to the refrigerator 24 hours in advance.
Note that the refrigerator temperature affects the defrosting time. Ground beef will defrost faster in a refrigerator set at 4 ° C than in a refrigerator set at 2 ° C
Step 2. Place the ground beef on a plate or in a bag
It may drip from thawing and blood and bacteria may leak out of the package. Leave the meat inside its original package and place a plate or bag under it to catch any spills, thus protecting other foods and refrigerator surfaces.
The meat does not need to be covered, except by the wrapping film
Step 3. Let it thaw in the lower part of the refrigerator
Place it in the back of a low shelf. At that height, dripping is less likely to contaminate underlying foods.
Placing the beef in the back of the shelf, near the refrigerator coil, will help keep it at a more stable temperature
Step 4. Check the meat before using it
Gently press it with clean hands through the plastic in the package. If you manage to squeeze it in the center it means that you have waited long enough and it is ready to be used in the kitchen.
- You can do a deeper check, breaking the block in half to press the meat right in the center. If it is soft enough for you to squeeze with your fingers, it means that it is evenly thawed. If it is still solid, put it back in the refrigerator.
- If you're in a hurry, you can put it in the microwave to thaw any remaining solid parts.
Step 5. Use thawed beef within a day or two
Defrosting it in the refrigerator takes time and organization, but it is the safest method as it ensures that the meat is kept at a low and constant temperature. Ground beef thawed in the refrigerator will keep fresh for up to 24-48 hours.
Using this method, you have the option to refreeze the portion of ground beef that you don't currently need. If you decide not to use all of it, return the leftover one to the freezer within 24-48
Method 2 of 3: Using Cold Water
Step 1. Calculate a 60-minute soak period for every 1 pound of ground beef
Take it out of the freezer at least an hour before using it to make sure it can defrost in time.
- Keep in mind that the larger the block of ground beef, the longer it will take for it to defrost. For a 1.5-2 kg serving it can take 2-3 hours.
- If the thickness of the meat block is less than one and a half centimeters, 15-20 minutes may be enough.
Step 2. Seal the ground beef inside a bag
Transfer it to a food bag that can be zipped to protect it from water. Let the air out and seal it to make it waterproof.
If water gets into the bag, the meat could absorb it and could also be contaminated with bacteria
Step 3. Submerge the bag with cold water
Place the meat bag in the center of a bowl or bowl and then fill the container with cold tap water. Make sure the block of meat is entirely underwater. Leave the bowl on the kitchen worktop while the beef defrosts.
- Use only cold water. Hot, lukewarm or even room temperature can create an environment in which bacteria profit. If the tap water isn't cold enough, add a few ice cubes to lower the temperature.
- If you want, you can put the bag with the meat to soak in the kitchen sink. The important thing is that it is perfectly clean and that the cap does not leak.
Step 4. Change the water every half hour
Throw away the old one and refill the bowl with clean cold water. This process allows the meat to thaw without bacteria having a chance to proliferate in the liquid.
Also, you will prevent the water from getting too hot if the weather is hot. Remember to add a few ice cubes each time if the tap water is not cold enough
Step 5. Check if the meat has defrosted after an hour
Press it in the center through the bag with clean hands. If it's fluffy, it means most of it is ready to cook.
Break the block of meat in half and try to press the center of it with clean fingers. If the beef is still tough at that point, it is still frozen
Step 6. Use the meat immediately
To prevent it from becoming contaminated with bacteria, you will need to cook it within a couple of hours after defrosting it. If you are not ready to put it in the pot yet, keep it in the refrigerator until ready to use.
Meat thawed in this way cannot be refrozen because bacteria could proliferate easily. If you don't intend to use it all within two hours of defrosting, the best solution is to cook even the one you don't need and then refreeze it once cooked
Method 3 of 3: Using the Microwave Oven
Step 1. Discard the ground beef
If you are unsure whether the package is microwave safe, it is best to transfer the meat to a glass dish. The casing may include metal parts that could cause dangerous sparks and damage the oven.
- This method is suitable for occasions when you don't have time to let the meat defrost in the refrigerator or in water. You can put it in the microwave just before cooking without worrying about having to plan your lunch or dinner in advance.
- If the ground beef has become a single frozen block, you may struggle to get it out of the Styrofoam package. If you have difficulty removing it from the tray, close the package in a food bag and hold it under running cold water from the tap until the beef comes off the Styrofoam.
Step 2. Transfer the meat to a microwave-safe glass dish
Place the raw beef in the center of the bowl. It is better to use a baking dish rather than a simple plate to prevent any splashes from dirtying the oven. Cover the bowl with a glass lid or plate with no metal decorations.
Step 3. Set the microwave to half power
Schedule 3 minutes for every 1 pound of ground beef. Do not use the oven at full power to prevent the meat from starting to cook.
Many microwaves have a function to defrost food without cooking it. The defrosting time and temperature are calculated automatically by the appliance. Simply select the type of food and the weight of the meat to defrost
Step 4. Check the meat every 45 seconds, especially after the first minute
Even when using the microwave defrost function, meat tends to defrost unevenly. It can be useful to turn it every 45 seconds and check how far the process is.
Most microwave ovens contain a turntable that by rotating it continuously allows the food to cook or defrost more evenly. If yours doesn't, flip the dish every time you check the meat
Step 5. Assess if the meat is thawed by gently pressing it with your fingers
Wash your hands and press the block of meat in the center to see if there are any parts where the beef is still tough and therefore still frozen. Remember to wash your hands again after handling raw meat.
If necessary, divide the block in half to be able to touch the meat in the middle and see if there are any places where it is still hard and frozen
Step 6. Immediately cook the thawed beef
If you have chosen to use this method, it is essential to use the meat within two hours to prevent bacteria from proliferating, putting the health of the diners at risk. If you are not ready to put it in the pot yet, keep it in the refrigerator until ready to use (maximum for a couple of hours).
