Frozen products are frequent guests on the tables of experienced housewives. If you defrost the product correctly, you can preserve its taste and gastronomic properties in full.
The most optimal way to defrost is to transfer food from the freezer to the refrigerator compartment. Do not put it in the open air, and it is undesirable to defrost it at room temperature in the warm season. The exception is meat. It calmly tolerates room temperature and a refrigerator, and even a sharp immersion in boiling water.
But it is more favorable to preserve all the taste of the product - defrost it very quickly in the microwave.
So, the time you will spend on defrosting 300 g of product in one way or another:
- in the refrigerator - 4 hours, - on the kitchen table - 2 hours, - in an oven at 50 ° C - 30 minutes, - in the microwave in defrosting mode - 8 minutes.
Any frozen meat and poultry can be cooked without waiting for defrosting. But whole poultry and fish should be completely thawed before cooking, otherwise the product will not be completely baked / boiled / fried.
The fish should be thawed in the packaging. It can also be thawed under running water.
Frozen bread, pies and pizza can be immediately sent to the oven, where they will not only thaw quickly, but will also become fresh and fluffy.
Vegetables and fruits are optimally placed under a running stream of hot water or in a saucepan with water without violating the integrity of the package and close the lid. Do not thaw this category of food in bulk water.
