Summer 2022: Tricks to Follow to Defrost Meat Cuts and Grill | Food | Recipes | nnda | nnni | RECIPES

Summer is not only synonymous with sun, beach and sand, but also the perfect season to enjoy a barbecue with the family and take advantage of the warmth of the weather throughout the day. In order for the meat cuts to have a correct thawing process this season, there are certain tricks that must be put in place so as not to affect the product or the health of the diners.

Clarita Fernández, Libero Refrigeration Specialist, recommends that we keep a wide variety of cuts of meat in the house freezer, so that in this way, we can prepare them for any grilling craving on weekends. Entraña, picaña, tomahawk, t-bone, among others; These are cuts that will be delicious on the grill and can be stored for a long time in our freezer.

The expert highlights 5 tips that you should not forget when thawing your favorite cuts for grills this summer:

Thawed in the refrigerator

The best scenario for a correct defrost is to take the meat out of the freezer and put it in the fridge or minibar from the night before cooking, respecting the cold chain and avoiding exposing the meat to a sudden change in temperature. could break it down, losing. their food nutrients. It will take at least 12 to 15 hours.

Avoid contaminating other foods

When thawing the meat inside the refrigerator, we must make sure that the thawed blood drips and contaminates other foods. For this reason, it is ideal to place it in large containers to collect waste from thawing.

Proper organization and storage dates

It is important to organize in the freezer the different cuts that we froze, and also, label all the packaging with the storage dates to always use the closest ones to win.

Thaw with cold water

If they do not have enough time to thaw the meat in the refrigerator, it is best to do so in cold water. This is why the cuts must be kept in their vacuum packaging, or, on the contrary, wrapped in cling film. Then put the meat in a container with fried water and change the water every 30 minutes.

Do not allow meat to thaw at room temperature

When thawing meat at room temperature, it is exposed to very high temperatures, especially in summer, which leads to a high proliferation of bacteria.

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