Can the steak be fried directly if it is frozen?

Because the frozen steak is not only hard in texture, but also contains a lot of ice water, if fried directly, it will not only lead to oil-water splash, but also affect the taste of fried beef, so that the external beef is cooked, while the middle beef is still frozen, so it is impossible to fry the steak well. In addition, improper thawing method will also lead to the aging of the fried steak, so frozen steak can only be fried after thawing in the right way, such as thawing in the refrigerator.

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How to thaw frozen steak

1, put it in the freezer to thaw in advance.

This method is the method with the least loss of gravy when the steak is thawed, and it is also the method with relatively less loss in protein, but it is time-consuming. Frozen steak in the refrigerator usually takes 12 hours to freeze and thaw, but if you want to eat delicious, tender and juicy steak, this method is most recommended.

Step 2 thaw with running water

Put the frozen steak into running water, and the running water will thaw the steak faster. Be sure to use cold water, not warm water and hot water. However, when thawing the steak with tap water at home, it is necessary to ensure that the steak is vacuum-sealed, and it must be remembered that it must not be cut to avoid the loss of water-soluble protein and prevent contact with bacteria in the water.

3. Thawing plate thaws

The material of thawing plate has strong thermal conductivity, which can make the frozen steak exchange heat with air quickly, thus accelerating the thawing of steak in a short time. Generally, the cattle will start to soften after being placed on the thawing tray for about five minutes, but remember to turn it over so that both sides can be thawed evenly. However, the price of thawing board is high or low. If you often eat steak, you can prepare it at home, and it is also convenient to thaw other meat at ordinary times.

4. Thawing of aluminum products

Put the cow between two aluminum products, and accelerate the heat exchange between steak and air through the strong thermal conductivity of aluminum products. The disadvantage is that aluminum products are not easy to completely attach to steak, which will lead to the effect is not obvious. It is recommended to use a metal container with a large surface connection, such as an autoclave cover.