I have a packet of beef mince in the freezer and I fancy to make meatballs but I only have about 2 hrs or so till dinner time so looking for tips to defrost it. Should I use the microwave? I don't want it to start to cook at the edges although I guess that doesn't really matter. Any tips?
I usually let it sit in hot (not boiling) water for several minutes, remove the thawed bit, then repeat until it’s all thawed.
PabloLerntKochen
Über Member
Biggest problem on fast defrosting is the bacteria. They grow fast in temps between 20-40°C and they surely love beef/meat.
Easiest way to defrost it: under cold water
Easiest way to defrost it: under cold water
FoodFighter
Well-Known Member
For a quick and easy lunches, I usually have a Mexican seasoned mince beef ready to go.
To defrost the 1 kg of meat, I just dump it in a deep sided pan, with 1 tsp of water and set it to high, the steam is incredibly effect at defrosting. I turn it so the meat on the base doesn't get scorched. It only takes a few minutes.
To defrost the 1 kg of meat, I just dump it in a deep sided pan, with 1 tsp of water and set it to high, the steam is incredibly effect at defrosting. I turn it so the meat on the base doesn't get scorched. It only takes a few minutes.
JAS_OH1
Forum GOD!
It's true, but if it's cooked thoroughly it shouldn't matter too much IMO.
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garlichead
Über Member
In the fridge is best. Under cold running water acceptable. For time management, take the frozen ground and with a clever if you have one cut into small pieces, put in a sealed bag in a container with running cold water, shouldn't take long. Of course the smaller the pieces the quicker it defrosts.
Yes, that's what I do. Since I vacuum seal my ground meats, I just drop the bag of meat into a cold water bath, and it thaws quickly, but never gets warm enough to be dangerous. The larger the vessel of water, the faster and safer the thaw.
I don't recommend this for a solid meat, like a steak. It changes the texture of the meat, somehow.
CD
Ditto on that. Probably the best way to do it. Just leave it in the hot water till it loosens up a bit
Forget the bacteria. Nothing will happen. You´d have to leave it out in the kitchen all day long for anything nasty to happen to it, especially in English temperatures.
PabloLerntKochen
Über Member
I'm not going by the HACCP-hygiene guideline (Hazard Analysis Critical Control Point) at home too, but it's a recommendation that many restaurants have to take serious, as a good hygiene affects the food entirely, just to know everything is absolutely safe is enough. Bacterias are tricky, they are not growing in the same manner everytime, except in the laboratory, and when they had a nice party in your food, you don't want them to make that again.
I had food poisoning once. That was about 8 hours of pure hell, followed by a few days of NO appetite, and at least a week of LITTLE appetite.
CD
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If it was me, I'd leave the frozen mince in the freezer for another day and nip out and buy some fresh.
[Edit: I've only now noticed that the OP was 14 hours ago. Oh well, maybe next time]
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