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Quick & Safe Meat Defrosting

We’ve probably all been there — standing before the freezer, craving that juicy steak, but the meat's frozen solid like the North Pole. Yeah, it’s a cycle as old as cooking itself. To alleviate the meat-defrosting anxieties, we’ve put together a few methods to speed up the process so you can achieve a home-cooked meal on a weeknight without any stress!

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The fridge method — One of the best ways to defrost meat is to let it hang out in the fridge. Yeah, we know, it’s a bit of a slow burn, but trust the process. Pop your meat in the fridge for a cool 12 hours before dinnertime. Keep it in a bowl to catch any drips, and it will defrost safely and evenly.

Cook it straight from frozen — No time at all? Didn’t plan ahead? Got friends rolling through in a few hours? No worries, cooking food from a frozen state is totally safe. You won’t be the first to do it, trust us. You’ll have less mess since you skipped the whole defrosting process, but try to extend the cooking time by about 50% to make sure it’s cooked through.

The microwave tip — Now, if you’re really in a pinch, and need that meat defrosted (like now!), your microwave can be a lifesaver. But be careful, you don’t want to end up with a half-cooked, half-frozen disaster. Use the microwave’s defrost setting on low power, and run in short bursts until the meat is thawed. And keep in mind that smaller quantities of meat defrost better!

What not to do — Don’t even think about defrosting meat into hot water! It is a bacterial breeding ground, and can mess with the texture of your meat, making it all rubbery and gross. Another thing people consider (but shouldn’t) is leaving food to defrost in the sun. So remember: bacteria loves the warm, sunny vibes, but your stomach won’t. So, keep it cool, always.

There you have it—three fail-safe ways to defrost your meat safely and swiftly. Spread the word, stay fresh, stay safe, and most importantly, stay fed!