The fastest healthy way to thaw a frozen food

Frozen food safe thawing 

The fastest healthy way to thaw a frozen food

You open the refrigerator while you plan for a feast... and remember that one of the most important ingredients is still frozen tight. You would be rejected by most chefs. But don't lose hope: you can easily and quickly get the ice out of your food— and sometimes it makes you feel happier. You will learn this to properly thaw this frozen food at its highest speed.

When it gets cold enough, everybody realize water is stone. It's a lot bigger than you could imagine when it comes to food. With the freezing of H2O, it can expand up to 9%. If this occurs in your chicken cutlets or green beans, the ice crystals that follow destroy the membranes, kind of tenderize them from inside. It ensures you can pay attention to another key aspect of cooking, the flavor, when you are ready to cook the product.

Defrosting affects a food product without freezing. As one reason, ice does not uniformly dissolve in all those cells: food that is left to thaw at room temperature will continue to defrost on the outside, and then the energy will go inward. 

It can sit for hours and keep frozen solid in the middle based on thickness and density. Worse, the bacteria stick to the food sheet, which is usually not destroyed by frosting.So while you wait for the turkey to completely thaw in the centre, the surface bacteria will ruin the meal, leave you tasteless and prevent food poisoning. Thaw fast and healthy and always end up with good food–the key is that you do not want your supplies to stay at room temperature.

You will consider two numbers for healthy thawing, 40 ° F (4.4 ° C) and 140 ° F (60 ° C). For the safe thawing process, the following are required. For more than a few minutes the defrosting substance should not be positioned between the two levels. The safe zone is outside this range: the cold holds bacteria sleeping at or less than 40 ° F and the thermal spaces destroy these germs at or above 140oF. Have a thermometer (or two) ready to keep track of temperatures during the thawing process.

Only one caution: you can let the food sink into the danger zone if you intend on dropping into the microwave or in the oven and aim to thaw the basic product as quickly as possible. The problem is bacteria on the food's surface and you will use certain cooking methods to position them well above 140 ° F, so that germs will not have time to ruin them.  Stick to the percentages otherwise.

The question remains: how can you speed up the defrosting process, while maintaining the temperature control a good general guiding principle, without endangering anyone's health? Depending on the food type, that will de-ice you want.

But the frost freeze is notoriously slow: The USDA advises that you put up to three days of sizzly1-pound turkey in the oven. You know that more than you can keep your thanksgiving dinner on the table. Seek instead to thaw the cold water, which requires up to a day at most for a 20-pound cat.

Which water?-Why water? Energy travels from hot to cooler, and that remains true even if the two vary only in a few degrees. If you touch a frozen surface slightly colder than freezing point, all temperatures meet each other. When you add a few ice cubes in a cup of warm water, for example, you have more soda than ice, so the drink becomes liquid while the Cubes melt, so it's a matter of quantity.

All worlds are not equivalent, though. The heat in water is much greater than the sun, and takes more energy in order to increase the temperature. In reality, it takes 4,184 jules of energy to heat 1 kg of water by one degree, more than just doing the same thing with any other natural material, like air. This is the perfect solution for power treatment and transition.

Once you return to this froze product, the element should slowly thaw without altering the water's temperature significantly once you plunge it in enough cold water.

Place your meat in an airproof tub, like a vacuum sealed jar, and immerse yourself completely in a 40 ° C bath of water to bring this out of the theoretical area. So put the hunk in for 30 minutes for each pound of meat, add ice to hold fluid at about 40 ° F, then change the water about after 30 minutes.

You will have to cook meat right after the time is over. So do your calculations in preparation and get your oven set.

In light of all these quality warning signs, thin meat cuts in a hot water bath can be defrosted securely. The FDA conducted an experiment on one inch beef strip far steaks in 2011. They discovered that the meat could easily frozen in a 102 ° F circulator for 11 minutes, and then immediately put on a pot or barbecue, producing a meal with a juiciness and flavor similar enough to fresh beef for most taste testers. In 2011, it did this trial.

If the burgers, chicken strips or similar meat cuts are needed from cold to warm at a high speed, simply seal the meat in a ziplock airtight or vacuum seal bag and drop it in an airtight 10 to 15 minutes at around 100 ° F. You can freeze them under cold running water if you need the fire for another preparation.

Leaving them on their counter to thaw for the sliced bread, pastries and other frozen baked goods helps them last longer. The material in it crystallizes, swallowing the water melting and drying out the structure when the fried dough heats up. Using fire to ice the snack instead.

You can zap them in a microwave for 15-25 seconds with pieces of bread or with small portions of pastries. Heat the oven to 325 ° F and leave for 20 to 30 minutes on whole loaves and bigger baked goods.

You do not need to ice them because you will put them in your bubbly recipe for almost all frozen veggies. Then put them in frozen during the cooking process. This is especially true if you're going to roast, boil, or otherwise heated greens as a little ingredient in a larger recipe, or if they exceed 140 ° F. Skip thawing saves you much energy and offers you the best results.

Always note that before processing several frozen vegetables are blanched, which ensures they are cooked quicker than fresh vegetables for a few seconds of boiling water. That being said, there is no fixed criteria, so check the website of the distributor or monitor your dish when vegetables are frying to make sure this you still have the frozen ones.

The way you fruit defrost depends on how you want to consume it. You want a healthy snack, for instance? Bad news: Most producers seal frozen fruit with sugar for a longer time to preserve its quality; we would prescribe a fresh substitute if you plan to eat it whole. Frozen fruit render of sweet candies, preserves, and even baked goods the perfect part. 

If you don't know that all fruits are equivalent to pieces and you will consume them directly, so microwave them down. Bring them into frost for thirty seconds, test them and repeat. Hold it smooth and empty any kind of water box at last. Once you blend your own sweetener, do not forget to check the package to see if it contains additional sugar.

Next decide what you are defrosting, to hold the fruit fresh. A delicate matter such as raspberries can not simply return to its original self when it thaws: the ice crystals make it mushy. You don't have to prepare any tougher fruits for tea: you need to cook from the box directly. Add at least five minutes to your baking time to account for the frozen state of the berries. Coat them loosely in flour and then add additional thickening to make up for the water escapes from thaw before tossing in the frozen parts. And search for a recipe which needs frozen fruit specifically and use its proportions.