How to thaw frozen beef

1. Take the frozen meat out of the refrigerator, then prepare a small pot, put some salt in the pot, then add some water, then take the meat out of the bag and thaw it in water for ten minutes. Salt water can accelerate thawing without breeding bacteria.

2. You can also soak the meat in salt water, take it out and dip it in vinegar with a fork, and then fork it in the meat a few times, which can also accelerate the thawing.

If you use meat the next day, put the meat from freezing to cold storage the night before and let it thaw naturally. This ensures the original quality of the meat.

4. Many people eat meat and fish in the freezer: thaw at room temperature after taking it out; Some people are eager to soak in hot water and cook at once. This is the wrong thing to do. When meat is thawed quickly, it often produces a substance called propionaldehyde, which is a carcinogen. The correct way is to put the frozen meat indoors for a few hours before using it; You can also put the frozen meat in the refrigerator for a few hours before taking it out.

Frozen meat must be thawed in cold water. Frozen fish, livestock meat, poultry meat and other meat in the refrigerator are often cooked in hot water immediately after thawing. In fact, this practice is unscientific.

6. The scientific thawing method is to soak frozen fish, livestock meat, poultry meat and other foods in cold water or naturally thaw them at 4℃ ~ 8℃.