Thawing meat, poultry, seafood safety

I think everyone has happened to us, we will start with lunch or dinner and we realize that we do not get meat or chicken from the freezer. There are three methods you can use to defrost meat, poultry, or fish maricos safely to prevent disease. Two of them can be used to thaw meat more quickly and the other is when you have time to do it calmly.

The three methods are going to explain

If the meat is defrosted at room temperature or in a hot environment bacterial growth will be faster, because bacteria multiply faster in uncontrolled environment and can cause illness or infections. That’s why the best way to thaw meat is in the refrigerator where the temperature is at or below 4 ° C or in a cold water bath where the surface or outside of the meat is cold and does not allow bacteria begin to grow.

Is the best method to thaw things and is the method used by the USDA recommend. When thawing meat thus thawed at a controlled time and temperature which makes the food has a better quality.

The time needed depends on the size, weight and type of meat. always calculated between about 12 to 24 hours (this does not apply to turkeys, as these take much longer defrost). Meat, poultry or seafood should placed in a bowl or container for blood or juices to stay hi and do not contaminate the other ingredients of the refrigerator. Much care must cross contamination.

The most important of this technique is that you need to plan ahead and defrosted meat with this technique should be consumed within two days of having thawed, the longer it is no longer advisable to prepare.

This technique is used when you want to recommend eating meat, poultry, fish or shellfish that day or a few hours but you forgot to thaw or was not enough time defrosted so there is still some frozen pieces.

You are going to make this technique to place the frozen meat wrapped in an airtight bag in a bath of cold water. It is important that the bag is properly sealed and water must be cold, not warm much less hot. For best results you have to change the water every 30-60 minutes.

Meats are defrosted in this way must be cooked immediately.

This is the method least recommend. In fact it would be better never to have to use it, since the microwave not evenly defrosted food and can cook or heat over certain parts of food.

By heating certain parts more than others it may occur and bacterial growth us sick with that meal. If you resort to this technique uses the option to “defrost” or “unfreeze” doing microwave and go slowly to avoid start cooking.

Once descongelaste meat, this is because cooking immediately to prevent bacterial growth in warm or hot parts left in the meat, poultry, seafood or fish to defrost it in the microwave.

What you should not do