It is generally recommended to let the steak defrost naturally, and it takes about 2 hours to defrost the steak. Therefore, before cooking the steak, it is best to take it out 2 hours in advance.
The best way to defrost steak is to take it out with the steak bag first, then find a bowl to put it in, wait for the steak to soften and thaw naturally, and then open the bag and take the steak out. This will help maintain the original flavor and nutritional value of the steak.
Steak, also known as lump beef, is a common Western food in life. Many people like to use hot water to thaw steak when making steak at home. In fact, this is wrong. It is not only easy to Destroying the nutritional value of steak can also easily lead to aging of the meat and affect the taste.
It is generally recommended to let the steak defrost naturally, and it takes about 2 hours to defrost the steak. Therefore, before cooking the steak, it is best to take it out 2 hours in advance.
Thawing method
1. Place the steak directly in cold water with the packaging bag attached. After the steak softens naturally, open the bag and pour out the blood. Advantages: Keep the original flavor of the meat; Disadvantages: It takes too long.
2. Defrost in the microwave, cut a small hole in the packaging bag, adjust the microwave temperature to the "defrost" state, and turn it for 2-3 minutes, the beef will soften and the ice water will melt. Advantages: simple and convenient, short time consumption; Disadvantages: time is difficult to control, if the time is too long, the meat will become cooked accidentally.
3. Thaw in the refrigerator. Place the frozen steak into the freezer of the refrigerator 6-8 hours in advance. The temperature in the freezer is generally 0-4°C and the steak will slowly melt. Advantages: Defrost naturally, maintain original flavor, and save electricity. Disadvantages: It takes a long time, 6-8 hours.
4. Thaw with salt water: Let the steak thaw in salted water. The melting point of salt is high, the ice melts faster, and it will prevent deterioration and bacterial growth. When heavy snow accumulates on the road in winter, we often see salt on the road to defrost it. The principle of both is the same.
5. Place the steak on a metal (aluminum, copper, silver) bowl, pressure cooker and lid. It is best to touch the metal surface up and down. The larger the contact surface, the better. The principle is to take advantage of the large thermal conductivity of metal, and the larger the contact surface, the faster it will thaw. The conductivity coefficients of common metals are shown in the figure below.
6. Thaw at natural temperature. 4-5 hours before cooking, place it directly under natural conditions and let it defrost naturally. If it's summer, remember it. If you forget it, the steak will go bad.
7. It is very difficult to defrost a whole large steak. It is recommended to cut it into small pieces before freezing it in the refrigerator and place them separately, so that you can defrost as much as you need to eat.