The only proper way to defrost meat is in a few minutes

According to the chef, there is only one correct way to defrost meat in just 15 minutes. This method, unlike others, does not have a negative effect on the quality and taste of the product.

The meat taken out of the freezer should ideally be slowly thawed at room temperature, but this method differs in duration and is therefore not the most practical . Often, in an effort to speed up the thawing of meat, it is placed in hot water, but experts do not advise doing so.

Very hot water destroys the fibers, which “kills” the meat, it loses its taste. There is a more effective, and most importantly, correct way to defrost the product in a few minutes.

You need to heat one liter of water to a temperature of no more than 40 degrees, pour it into a container, add two tablespoons of table salt. A piece of meat should be kept in this liquid for 15-20 minutes – the salt will accelerate the dissolution of ice particles, and the meat fibers will not be destroyed due to the mild temperature of the water.

Red meat contains important macro- and micronutrients, including protein, iron, zinc, selenium, potassium, vitamin D, and a number of B vitamins, many of which are important for healthy neurological function.