Cooking School

Freezing cooked or raw foods is one of the most widely used systems for preserving food and above all not wasting it. With this method, you can furthermore preserve the nutrients of our foods and their original flavor. If you have little time, defrosting is the best solution but to do it right you need to pay attention to some simple rules. Let's look together at the best ways to defrost food and make no mistakes.

Refrigerator

Defrosting food in the refrigerator is certainly the best method and also the safest one. It requires a longer time ranging from a minimum of 12 to a maximum of 24 hours. Moving food from the freezer to the refrigerator allows homogeneous thawing that does not change the taste of the food. The high temperature of the refrigerator also prevents the proliferation of bacteria during the thawing process. With this method your food can be stored for 24 hours, always in the refrigerator.

Microwave Oven

Using the microwave oven is the fastest method: just a few minutes and the food is ready! Be careful though that the microwave oven is set on "Defrost" mode and remember to avoid certain foods: in this way the temperature will not be too high and the food will thaw homogeneously without losing its nutritional characteristics and taste. Do not forget that the food thawed with this method cannot be preserved for a long time and it must be consumed in a short time.

Running water

The frozen food can be thawed in a basin with running water, in this case it will take about 10 or 15 minutes to get a good result. Be very careful that the water is cold, this will allow a homogeneous thawing, and at the same time be sure that the water continues to run: in this way you do not run the risk of bacteria proliferation. If you use this method, remember to close the food in a plastic bag for food: direct contact with water could in fact alter the taste of your food.

Do not defrost before cooking

If you want to preserve the flavors and taste of foods, this is the method for you: go straight from the freezer to the pan and cook your food. The best foods for this type of method are vegetables such as peas or spinach and small cuts of meat.

Mistakes to avoid

Never refreeze defrosted foods: whatever defrosting technique you use, it is very important that the foods are then cooked and consumed, never put them back in the freezer, the risk is to lose the taste of the food and to increase the possibility of bacterial proliferation.

Do not defrost at room temperature: in this way you risk creating numerous bacteria in your food.