Although it is a very quick trick, it is not the best option to take care of the flavor of the food
Many families prefer to make one large purchase a month and take everything they need. For this reason, in these cases, several foods must go directly to the freezer, since they will not be spent during the next few days. Not only should they immediately put frozen foods, but also products such as fish or meat that are not going to be consumed yet.
Freezing is an ideal way to preserve foods such as meat, to keep it in perfect condition for several months without spoiling. The best thing to do when freezing food that is going to be stored for a long time is to write down the date you bought it to have some control when removing the food from the freezer.
When you go to eat the meat that has been in the freezer, you should know some recommendations so that it does not spoil and does not lose its flavor when cooking it. It is common to freeze minced meat, hamburgers, chicken or lamb fillets, so you must take into account how to defrost the meat correctly.
Why shouldn’t you defrost meat in the microwave?
Surely the first thing that has come to mind to more than one is defrosting the meat in the microwave. The rush of day to day can cause you to forget to take the next day’s food out of the freezer at night and resort to the microwave to thaw it quickly and be able to prepare it as soon as possible. The truth is that it is a very common practice, but consumers should know that a scientist strongly advises against it.
Food scientist Costas Stathopoulos, Professor of Food at the University of Prague, revealed in a BBC program that this practice is not the best way to defrost meat. This scientist explained that the rapid defrosting that meat is involved in the microwave can cause bacteria to start reproducing more quickly. Also, using the microwave to thaw meat will cause this food to lose moisture and may taste drier than usual when cooked.
Although not recommended, thawing meat in the microwave does not pose a risk of food poisoning when the meat is cooked immediately after thawing.
Defrost in the fridge
Another widespread practice is to thaw meat at room temperature. Many take the steak out of the freezer and put it on a plate on the counter to thaw or even use hot water to thaw the food, which is also not recommended. Dangerous organisms can attack this food when it is in temperatures between 4 and 65ºC, which can be a great risk.
The most suitable option for defrosting meat is the refrigerator. Although it is a slower option, it is the most recommended, since it will avoid reaching temperatures that are too high, which can favor the appearance of dangerous microorganisms. In addition, in the refrigerator the meat will not lose as much moisture, which will cause it to be drier, as with other faster methods.
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