Frozen goods – frequent guests on tables of skilled hostesses. If it is correct to defreeze a product, it is possible to keep its flavoring and gastronomic properties in full.
The most optimum way of a defrosting is to transfer a product from freezing to the refrigerator. Don't put it on open air and at the room temperature in warm season it is undesirable to defreeze. An exception – meat. It quietly transfers both the room temperature, and the refrigerator, and even sharp immersion to boiled water.
But is more favorable for maintaining all gustatory qualities of a product – to defreeze it very quickly in the microwave oven.
So, time which you will spend for a defrosting 300 g of a product one way or another: - in the fridge - 4 hours, - on a kitchen table - 2 hours, - in an oven at 50 OS - 30 minutes, - in the microwave in the defrosting mode - 8 minutes. Any refrigerated meat and a bird can begin to be cooked, without waiting for defrosting. And here the integral bird and fish should be defrozen completely before preparation, differently a product completely not пропечется/провариться/прожариться. Fish should be defrozen in packing. Still it is possible to thaw it a baking plate a stream of flowing water. The frozen bread, pies and pizza can be sent to an oven at once, there they not only will quickly thaw, but also will become fresh and magnificent. Vegetables and fruit optimum, without breaking integrity of the package, to place a baking plate a hot water jet or in a pan with water and to close a cover. Don't defreeze this category of products in water unpacked.