There is a right way to thaw meat, and if done incorrectly, it not only leads to nutrient loss but also promotes microbial growth, causing food safety issues that affect our health. Here are four safe thawing methods.
The worst way to thaw meat is by soaking it in hot water. The surface of the meat will rapidly warm up and thaw, and might even change color, while the center remains a solid block of ice. At this point, heat transfer is least efficient, making it take a long time to thaw. Soaking it for too long also allows microbes to multiply rapidly, compromising food safety.
At the same time, you'll notice the water becomes cloudy, indicating that a large amount of umami substances and B vitamins have dissolved into it. Measurements using chicken breast, for example, show that this method can cause a significant loss of soluble nitrogen compounds, exceeding 5% of the meat's total nitrogen content.
Thawing in cold water is also not ideal. Because the soaking time is long, cold water also leaches out nitrogen compounds and vitamins, though in smaller quantities than hot water. Microbes can still grow in the water, albeit at a slower rate.
4 Safe Thawing Methods: 1. In the refrigerator; 2. Under cold, running water (not soaking in cold water); 3. In the microwave (must be cooked immediately after thawing); 4. Cooking from frozen. These four methods only ensure safety, but nutrients and flavor may not be well preserved.
The ideal method is to thaw in the refrigerator. Placing the meat in the bottom of the fridge the night before ensures even thawing, no nutrient loss, and is very safe, as well as being low-carbon and eco-friendly. If you're in a hurry, you can use the microwave. Select the "defrost" setting, start with a short time, then turn the meat and continue adding time as needed.
The goal of thawing is not to make the meat completely soft, but to reach a state where it is partially frozen but can still be cut with a knife. At this point, it's easy to slice, won't promote microbial growth, and has a good texture.
Always thaw frozen meat in a healthy way. This prevents nutrient loss and can also speed up the thawing process.