Any meat has three main states: fresh, chilled and frozen.With the first and second state of the all clear, but the third requires some explanation.First, let's talk about how to freeze the meat, and then move on to defrost it.
The best way to freeze - an industry.Fast freeze in special circumstances does not form ice crystals that can destroy the cell meats.For example, frozen thus comes to Russia all the meat for steaks (our ladybirds enough marbling and other necessary qualities for such a product).Most steak restaurants cook it from frozen meat, to store in the delivery process and properly defrosted.Is tasteless steaks at restaurants?So, do not be afraid of meat, frozen industrial way, it preserves the taste.
second way - a home, which is practiced by the majority of housewives, and which can not be right.We bought a big piece of fresh meat, cut off for dinner, the rest of it frozen in a simple refrigerator.Here there is a problem: the slow freezing of large pieces of meat is uneven - the edge is first frozen, then the middle layer and then the center of the piece, and this is undesirable.When defrosting meat, frozen in such a way, it destroys the cell structure and, most of all, instead of a beautiful piece of meat you get biomass is not suitable for a delicious dinner.
If the remaining home-made meat is still necessary, it is necessary to do it right.It is necessary to divide a large piece of meat into small pieces (one portion - one piece), put them in separate packages and then freeze.Of course, the taste of meat is not the same as the guy or chilled, but still better than the larger piece.
So how did the meat to defrost properly?The algorithm is very simple action.Meat from a freezer need to shift into a zone with zero temperature in the refrigerator to wait hours until the meat reaches a temperature of 0 degrees uniformly throughout the mass.It should be soft, with no internal seals, plastic.
From Zero Zone refrigerator meat put into warm water and brought to room temperature, under water, this process takes just 10-15 minutes.Why is the water?In the air heat exchange is low, whereas the water rather quickly and evenly bring the meat to room temperature.After that, the meat should be passed on to a paper towel and blot the water from above.If the meat is intended for preparing a bouillon, you can just put it in cold water and put the stew.Do not use hot water, otherwise the upper protein elements may curl.
What we butchered meat in the home-made?Yes, everything is very simple - a la carte pieces of meat quickly and evenly throughout the depth of unfrozen meat.
To summarize, briefly formulate a few simple rules that we recommend that when buying, storing and cooking meat.
1. It is better to buy chilled or fresh meat in an amount necessary to prepare a lunch or dinner, no more.
2. Buy the meat frozen only industrial way and packaged portions.
3. If the meat is necessary to freeze all the houses, divide it into smaller portions.
4. Start defrost meat a day before cooking the zero compartment of a refrigerator.
5. And do not forget - even re-freezing is prohibited by the manufacturer.
Articles Source: shkolazhizni.ru
