Beef, pork and chicken will retain their properties after defrosting, you just need to follow one rule.
Everything is spoiled by the rush, which forces you to defrost the product using hot water or a microwave.
But experienced cooks do it differently. It takes more time, but the quality is high.
The most gentle way is in the refrigerator. A kilogram of meat will defrost for about 8 hours. But in expensive restaurants they do exactly this in order to preserve the elasticity and taste of the product.
Experienced chefs recommend that you calculate the approximate time it takes to defrost meat in the refrigerator by multiplying the weight by eight.
For example, a 400-gram piece will defrost in 3.2 hours (0.4 kg · 8). This rule is more accurate if we are talking about pork or beef. Chicken defrosts a little faster.
To defrost quickly, cooks use one trick. Fill a container with water (40-45 °C). Add a tablespoon of sugar, stir, and place the meat there. After 8-10 minutes, the product can be cut with a knife without difficulty.
