Preparation

Defrosting meat

Refrigerator (preferred method):

In the refrigerator, meat takes up to 24 hours to defrost, and if it is a large piece, up to 48 hours. Meat defrosted in this way can be stored in the refrigerator for an additional few days, which is also the main advantage of defrosting in the refrigerator. Keep raw meat in a closed container on the bottom shelf of the refrigerator, away from other foods.

Cold water:

Place raw, frozen meat, covered with airtight packaging or a plastic bag, in a container and cover with cold water. This method requires more care because the water needs to be changed about every half hour, but, for example, a kilogram of meat will be ready to process after two hours of thawing in water.
Tip: Avoid using water that is too hot when thawing, as the outer parts of the meat will thaw and start to cook, while the center will still be frozen.

Microwave oven:

The fastest, but also the least desirable method of defrosting meat. Follow the defrosting instructions in the instructions, and meat thawed using this method is best used immediately for meal preparation to prevent bacteria from building up in the heated parts of the meat.

HANDLING RAW MEAT

When cutting raw meat, it is best to use a plastic or glass cutting board, as wooden boards can absorb meat juices, making them difficult to clean. It is highly recommended that you use a separate cutting board for raw meat, which you will not use to cut vegetables or cooked meat later, to prevent cross-contamination of the meat.

MARINATING MEAT

To make your meat taste great, season it in a juicy marinade. We recommend leaving the meat in the marinade in the refrigerator for at least a few hours to allow the flavors to blend. Place raw meat in the refrigerator on the bottom shelf and separate it from other foods. If you are freezing fresh meat, you can pour the desired marinade into a bag and freeze it with the meat. This way, the meat will marinate when it thaws.