The most important thing when thawing: the slower the product thaws, the more tender it tastes. It is best to defrost products in the refrigerator. If possible, do not thaw food at room temperature or on the stove. Bacteria multiply in the warmth very quickly, which can lead to problems with the gastrointestinal tract. In addition, rapidly defrosted meat becomes tough. Defrosting in a microwave, thanks to new programs, has become more gentle. Tip: During thawing, make sure that the product in the stove does not dry out or burden.
How to defrost meat and fish?
Meat, fish in the form of fillets, slices, as well as fish and a bird, it is best to defrost in the refrigerator. To do this, you need to get the product from the packaging and put it in a closing container with a solve insert.
So the product does not absorb the smells of the refrigerator, and you can collect and pour melt water. This is especially important for a bird, in the melt water of which there may be dangerous salmonella. Thaure thin fillet fillet for 30 minutes, and rinse them with cold water before cooking to get rid of ice and fat residues.
Important: never fry meat and meat fillet frozen! In this case, it will prepare only outside, and inside it will remain raw.
How to defrost ready -made dishes, vegetables, fruits, etc. D.?
Ready -made dishes, soups, vegetables and fruits never beforehand, prepare them right away. It is best to cook, bake or simmer with a small amount of fat and water.
Cheese pies, yeast pies, bread, buns, puff pastry thawed at room temperature for 10 minutes, and then bake in an oven at a temperature of 160 g. 3 to 5 minutes. So the baking will be crispy and does not dry out. Place the deep frost pie in the oven and bake at 160 grams. within 160 minutes. It will taste almost like fresh.