To preserve vitamins and taste, the meat is frozen. And the question of how to properly defrost meat so that the taste and number of nutrients remain unchanged becomes relevant.
When defrosting chicken meat, there are a number of rules you need to follow to help improve your meals.
Let's consider the main methods of defrosting
1. The best and correct way to defrost chicken meat.
The frozen product must be placed in a container. Then, free the meat from the bag or other packaging and leave it in the refrigerator on the lowest shelf for 24 hours. At the end of the day, the meat will be ready for cooking.
This is the ideal and only correct defrosting option, since all the properties of this useful product remain practically unchanged.
2. The next way to defrost meat is quick, harmless enough, and requires the use of water.
Frozen meat is placed in a bag (sealed package) and, then, for a while - under running cold or warm water. Then, for a while, it is necessary to leave the meat at room temperature for final defrosting.
Such a technique will not affect the taste of meat in any way, but the amount of vitamins and microelements will be lost to a small extent.
3. The most convenient way is with a microwave or multicooker.
These devices eliminate all the inconvenience. To defrost meat in a microwave oven, you just need to select the appropriate operating mode, type of meat and weight. A few minutes will pass and you're done!
It is also convenient to defrost chicken in the multicooker when using the steamer mode. A little longer than in the microwave, but the result is slightly worse. Chicken can be cooked if there is no low temperature mode in the multicooker.
After such defrosting, the amount of vitamins becomes much less, the taste is practically unchanged.
4. There is another way to defrost meat.
The night before, remove the chicken from the freezer, put it in a container, close it tightly with a napkin (not a bag). After 8-12 hours at room temperature, the product will be ready for further cooking.
Advice to cooks
It is convenient to divide the meat into portions before freezing. Subsequently, it will be easy to defrost them in the required amount, which will avoid repeated defrosting, and, accordingly, the loss of the benefits of this product.
