How to safely thaw meat: Avoid warm water risks
In the kitchen, a lot of information is still passed down from generation to generation. One of these traditions is the method for thawing meat. Many people automatically place it in cold water, unaware of the risks associated with other methods. Therefore, even if you’re under time pressure, it’s best to stick to the traditional method.
The safest way is to place the frozen meat in the refrigerator. Unfortunately, for larger portions, the process can take up to 12 hours. If you plan a day ahead, it’s not a problem. However, in more urgent situations, stick to the cold water method.
Why you shouldn’t thaw meat in warm water
Warm water not only disrupts the structure of the meat but also causes it to thaw unevenly. The outside can even start to cook while the inside remains a block of ice. Such conditions are very dangerous for health – they can lead to the growth of bacteria, which may not always be killed during subsequent proper cooking or baking.
The danger zone for meat ranges from 39°F to 140°F. At these temperatures, bacteria multiply the fastest, which can cause food poisoning.
How to thaw meat in cold water
The meat should be placed in a bowl of very cold water in a sealed package to prevent soaking and contamination. Weigh down the meat to keep it completely submerged and change the water every 30 minutes, keeping the temperature as low as possible. Do not leave the bowl in a sunlit place; the kitchen sink is the most appropriate location.
Thawing meat in cold water is much quicker than in the refrigerator, but it is not an instantaneous process. The time depends on the size of the portion – in the case of fish or fillets, it may take about 30 minutes, but larger pieces may require even 3-4 hours to fully thaw.
Other ways to thaw meat
If you need to quickly thaw pork shoulder for grilling or pork chops, you can use the Defrost function in the microwave. If your device does not have this feature, set the power to 150-210 watts. Place the meat in the microwave in an appropriate container with a lid. After a few minutes, take it out and check its condition. Drain any accumulated water and turn it over to the other side. Immediately after thawing the meat in the microwave, subject it to proper thermal processing.
