Many housewives try to save time and put frozen meat directly into cold water to defrost it faster.
Although, as the expert of the online publication BelNovosti, chef Yulia Arkhipova , admits, this method is quite popular, it has a serious drawback - with prolonged contact with water, the meat loses its taste.
To avoid this, it is better to think in advance about the dish you are going to cook and move the meat from the freezer to the main part of the refrigerator.
There, defrosting will be safe for the meat – it will definitely not lose its beneficial properties.
In addition, the muscle mass will not lose its elasticity, and the meat will not turn into a shapeless mass.
What about defrosting at room temperature? Experts also do not recommend resorting to this, since in this case the meat turns into a breeding ground for bacteria.
Also avoid using a microwave to defrost meat.
The ban is due to the fact that exposure to microwaves leads to the curling of proteins and makes the meat tough and tasteless.
Earlier, the expert explained why you shouldn’t pour out the water from under the dumplings .
Expert: Julia Arkhipova
