For preservation of vitamins and taste meat is exposed to freezing. And topical is an issue as it is correct to defreeze meat that the taste and number of useful substances remained are invariable.
At a defrosting of chicken meat it is necessary to follow a number of rules which will help to improve your dishes.
We will consider the main ways of a defrosting
1. The best and correct way of defrosting of chicken meat.
The frozen product needs to be put in capacity. Then to exempt meat from a package or other packing and to leave it in the fridge on the lowermost shelf for 24 hours. After day, meat will be ready to cooking.
It is ideal and only right option of a defrosting as all properties of this useful product remain almost invariable.
2. The following method of a defrosting of meat fast, rather harmless, demands water use.
Refrigerated meat is located in a package (sealed package) and, then, for some time – under the current cold or warm water. Then for some time it is necessary to leave meat at the room temperature for a final defrosting.
Such reception won't affect taste of meat in any way, but the amount of vitamins and minerals in small degree will be lost.
3. The most convenient way – by means of the microwave oven or the multicooker.
These devices save from all inconveniences. For a meat defrosting in the microwave oven just it is necessary to choose the corresponding operating mode, a type of meat and weight. There will pass several minutes and everything is ready!
In the multicooker it is also convenient to defreeze chicken when using the double boiler mode. A little longer on time, than in the microwave, but the result is a little worse. Chicken can podvaritsya if in the multicooker there is no low-temperature condition.
After such defrosting the amount of vitamins becomes much less, the taste is almost invariable.
4. There is one more way of a defrosting of meat.
The night before to take chicken from the freezer, to put in capacity, to close densely a napkin (not package). In 8-12 hours at the room temperature the product will be ready to further preparation.
Advice to culinary specialists
Conveniently before freezing to divide meat into portion pieces. Subsequently they will be easy to be defrozen in necessary quantity that will allow to avoid a repeated defrosting, and, respectively, loss of advantage of this product.