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This method will not affect the taste or quality of the meat, but will save a lot of time.
It is believed that food should defrost gradually, without the help of chefs.
The required ingredient is simply placed on the bottom shelf of the refrigerator about a day before cooking. At the final stage, the product should lie for a couple more hours at room temperature.
In this case, both the taste and the useful properties are preserved. However, situations are different. It is not always possible to defrost the meat in advance. In this case, housewives resort to a little trick.
Experienced housewives do not use boiling water, in which the meat can be slightly scalded. They do not turn on the microwave for this purpose either.
Without damaging the product, use warm water (≈40-45 °C) and sugar. Pour the liquid into a convenient container and add sugar - 1 tbsp. per 1 l.
After the product has dissolved, the meat is placed in water. Then wait for about 10 minutes. After this period of time, the product will be ready for use. The meat will be hard, but it can already be cut.