In many ways, the taste and structure of food products depend on the method of storage and defrosting before consumption.
To ensure that meat, fish or vegetables and fruits do not lose their properties, it is necessary to follow simple rules.
That is, simply taking the product out of the freezer and leaving it for a couple of hours is not enough.
And microwave or immersion in water will not always help. Do not forget that each product requires its own approach.
Meat, fish
It will take about 5 hours to defrost them at room temperature or in the refrigerator (depending on the volume).
It is not recommended to defrost under running water, otherwise these products will lose all their properties.
Vegetables and fruits
For vegetables, it is recommended to defrost them in boiling salted water (for several minutes).
For fruits, experienced people in this matter advise placing them in a container and leaving them in the refrigerator for a day.
Bread, baked goods
It is recommended to defrost in the refrigerator or at room temperature, without packaging.
If you are in a hurry, the oven will do, but at a very low temperature. In this case, there should be a container with hot water at the bottom of the oven.
Sauces and soups
Experienced people advise keeping them on the fire until they melt.
Please note: these products should be heated thoroughly, stirring occasionally.
