An important rule for using thawed foods is their quick use. The fact is that frozen food, the cellular structure of which is damaged to one degree or another due to the transformation of the liquid it contains into ice crystals, is more vulnerable to the effects of harmful microorganisms than fresh food. Therefore, thawed foods should be cooked, fried, stewed or baked immediately after removing them from the freezer.
In order to properly defrost foods, regardless of whether it is mushrooms, meat, poultry, fish, vegetables, fruits or berries, they should be placed on a suitable plate and placed on the bottom shelf of the refrigerator.
It is important that during thawing of raw meat, poultry and fish, they should not be allowed to come into contact with their own juice due to the possible content of bacteria in it. The product should be placed on a saucer turned upside down, placed in a deep plate, cover the top with a bowl or piece of foil for free air circulation.
The duration of defrosting depends on the volume and weight of the food. So, a piece of meat weighing 500 g will be ready for use 5-6 hours after being removed from the freezer, thawing 0.5 kg of fish can last for 3-4 hours. Before use, thawed food must be rinsed with running water and blotted with a paper towel.
Do not defrost food outdoors because of the high risk of microbes multiplying on their surface, in the microwave - because of the inevitable deprivation of taste, in warm and hot water - due to the loss of beneficial properties and attractive appearance. Defrosting food in cold water is also not recommended, but if the need for quick defrosting is more important than preserving the useful properties of food, try to at least make sure that it does not come into contact with water, for example, put it in a plastic bag or any other waterproof packaging.
The only exception, perhaps, is whole fish, which for quick defrosting can be placed in salted cold water for a while. Fish fillet from contact with liquid can lose all its nutritional properties, taste and benefits. In general, experienced housewives recommend starting cooking fish without waiting for a complete defrost. It is easier to process it in this form, and the finished dishes are more juicy and tender as a result.
Semi-finished products from meat, poultry and fish, as well as vegetable or fruit slices prepared in advance for creating culinary masterpieces, do not need to be defrosted. In a pan, pan or on a baking sheet, these products should be laid out immediately after removing from the freezer. An exception is minced meat, the proper defrosting of which provides for natural thawing on the bottom shelf of the refrigerator.
In order to determine whether you did everything correctly during the defrosting process, pay attention to the amount of juice lost by it. The smaller it is, the better you have managed to maintain the taste and useful properties of thawed food.
You must not allow repeated freezing and thawing of products, because this threatens not only the loss of taste, benefits and attractiveness of food, but also the development of food structure and surface of harmful microorganisms.