A large bowl or sink
Cold water
A heavy object like a pot or pan
The meat you need to defrost
If your meat is already vacuum-sealed or in a water-tight plastic bag, you’re good to go. Otherwise, you might need plastic wrap or a resealable plastic bag to ensure the meat stays dry during the process.
Step-by-Step Guide to Defrosting Meat
Place the meat in a water-tight plastic bag if it’s not already sealed. This prevents water from seeping in and compromising the texture or flavor of the meat.
Fill a large bowl or sink with cold water. Avoid using hot water, as it promotes bacterial growth and can start to cook the meat’s outer layers prematurely.
Submerge the bagged meat in the cold water.
To keep the meat fully submerged, place a heavy object, such as a pot or pan, on top of the bag. This ensures even contact with the water on all sides.
Allow the meat to sit in the water. For best results, change the water every 30 minutes to maintain a consistent cold temperature. Most meat will defrost within 1-2 hours, depending on its size and thickness.
Tips and Tricks for Optimal Results
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