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How to thaw frozen beef quickly? This is the best way to defrost beef

How to defrost frozen beef quickly? Sometimes, if the beef taken from the refrigerator is defrosted naturally, does it take a long time? Then how to defrost frozen beef quickly? Let's get to know.

There are two ways to keep the freshness and flavor of unfrozen beef:

1. Refrigerate and defrost

Thaw the frozen beef slowly in a refrigerator (not a freezer). It's best to plan ahead to thaw slowly and safely in the refrigerator. Beef, stew, steak may thaw in 1 day. Large parts or chunks may take 2 days or more. Once the raw beef is defrosted, it can be refrigerated for 1 to 2 days. In the meantime, if you decide not to use beef, you can put it back in the freezer and freeze it again.

2. Put the sealed bag in cold water to defrost

Put the frozen beef in a sealed food bag and thaw it in cold water. Of course, pay attention to the tightness of food bags or outer packages. Then soak the beef in cold water, change the water every 30 minutes, and let it continue to thaw. Don't thaw it by soaking it in water, so good beef will be wasted, especially beef like steak.

It is best to use cold water close to 0 ℃. Because the temperature of frozen meat is below 0 ℃, if it is thawed in hot water, the frozen meat absorbs heat from the hot water, the outer layer of frozen meat will thaw rapidly and the temperature will rise to above 0 ℃, then there will be a gap between the layers of frozen meat, and the ability of heat transfer will decrease, so that the inner frozen meat is not easy to absorb, pyrolyze and form hard core.

If frozen meat is put in cold water, the temperature of cold water will soon drop to 0 ℃ due to the heat absorption of frozen meat and chicken, and some water will freeze. As 1 gram of water forms ice, it can release 80 calories (while 1 gram of water reduces by 1 ℃ to only release 1 calorie of heat). So much heat released is absorbed by frozen meat, which makes the temperature of the outer layer of meat rise rapidly, while the inner layer is easy to absorb heat, so the temperature of the whole meat rises to 0 ℃. So many times, frozen meat can be thawed. From the perspective of nutrition, this method of uniform and slow heating is also scientific.

Wrong defrosting method of frozen beef

1. Thawing with hot or boiled water

It can't be thawed with hot water, because the texture of meat will be affected after thawing with hot water, so it must be thawed with cold water, but the thawing with cold water is very slow, but the taste is very good.

2. Natural thawing with high temperature

When the climate is hot, natural thawing is faster. But thawing beef in this way is actually the most unsafe. It's easy to get bad. Especially in summer.

If you want to choose natural thawing, you have to put it at least at 4 ℃ ~ 8 ℃, natural thawing, the speed will be relatively slow.