For the best defrosting outcomes, consider these additional tips:
Use a meat thermometer to ensure that the meat does not enter the ‘danger zone’ between 40°F and 140°F.
Plan ahead and use this method only when in a pinch; otherwise, refrigerate to defrost naturally, which retains more moisture.
Pair this method with meal prepping; for instance, divide large cuts of meat into smaller portions before freezing so they defrost more quickly next time.
Common Mistakes and How to Avoid Them
Avoid these pitfalls to ensure your meat defrosts perfectly:
Do not use hot water, as it encourages bacterial growth and can affect the meat’s texture.
Never leave meat out at room temperature to defrost as it can enter the danger zone very quickly.
Ensure the bag is tightly sealed to prevent any water from seeping in, which can dull the meat’s flavor and degrade its quality.
Frequently Asked Questions
Continued on the next page
