The Best HEALTHY Way to DEFROST foods

  

In today’s modern-day living, frozen foods are an indispensable convenience for consumers. We no longer have to visit supermarkets daily to get our supplies.

To get frozen foods cooked without compromising on the freshness and taste is not an easy task. The risk of contamination is high if meat is not defrosted correctly, allowing bacteria to multiply quickly and thus cause illness to occur.

When food is frozen at 0oC and below, some of the bacteria found in the food lie inactive but are still alive. When frozen food is thawed, its core temperature rises and bacteria start to reactivate and reproduce. Thus, frozen food should not be left to thaw at room temperature to prevent the bacteria from multiplying to high levels.

 

So determining how to defrost foods is probably one of the most important aspects of cooking it which most people do not get it right. The common wrong techniques are:

 

1. Thawing the frozen food at room temperature

2. Soaking the frozen food under running tap water

3. Using the defrost feature of the freezer
4. Using microwave oven

Remember an improper defrost does not thaw the foods well. As a result, the quality of the food is adversely affected. With nutrients losing, meat and fish do not taste fresh and good. Vegetables and fruits may become soft and mushy like being over-ripened.

 

The best technique to defrost foods properly is to dip the frozen food into iced water. The steps are:

• Place the meat into a leak-proof plastic bag. Make sure the bag has no leakage so air cannot enter to prevent it from floating and the food turning watery from absorbing too much water. Also, the food is exposed to bacterial growth.
• Fill a plastic, aluminum or stainless container, with enough cold water to soak the frozen food.
• Submerge the bag with the meat in cold water with ice cubes added if necessary and change the water every 30 minutes. The frozen meat decreases the temperature of the water, slowing the thawing process if the water is not changed.
• Defrost small amounts of meat in approximately 1 hour. Larger pieces of meat can take up to 2 to 3 hours.
• Avoid cross-contamination from water dripping off the food or splashing onto other food, preparation surfaces and utensils.

In this way, foods are defrosted in the most speedy and economical way. With its nutritional contents remain well-preserved, freshness is retained. Cooking must begin immediately and never return to the freezer. As soon as they begin to thaw and become warmer than 40°F, bacteria that may have been present before freezing can begin to multiply.

Be organised. After buying raw meat (animal and seafood) back from the supermarket, clean thoroughly and repack them into smaller polybags before sending to the freezer.