Nowadays, most families store meat in the freezer for later use. When you need to cook it, just take it out to defrost. Many of us often have the habit of soaking the meat in water to defrost it. However, this method makes the outside of the meat rare, while the inside is still hard as rock, and also loses the nutrients of the meat. Therefore, the chef has a very simple trick to defrost the meat quickly while still keeping the nutrients inside.
First, take the frozen pork out of the freezer and sprinkle a layer of salt evenly over the surface of the meat. Sprinkling salt not only enhances the flavor but also lowers the freezing temperature, helping the meat to thaw faster.
Next, use your hands to gently rub the meat to distribute the salt evenly. This process is like “massaging” the pork, helping it relax its muscles and absorb the salt better. After rubbing for about a minute, you will feel the meat begin to change and become less tough.
Finally, place the pork in a small pot and add a sufficient amount of white vinegar. White vinegar not only has the effect of disinfecting and killing bacteria, but also removes the fishy smell of the meat, effectively improving the flavor.
Then, pour in warm water of about 40 degrees. Note that the water temperature should not be too high to avoid losing the flavor and nutrients of the pork. Soak the pork in water for about 5 minutes, the initially hard meat will gradually become soft. When the pork becomes easier to cut, remove the meat from the water.
If the meat is large, rinse it twice with water to remove the salt and vinegar smell on the surface. At the same time, this step can speed up the defrosting process. Pork in this state is very suitable for processing, whether stir-frying, stewing or roasting, it can be easily controlled, helping every dish achieve perfect flavor.
This little trick not only helps defrost pork, but also ensures the shape of the meat, retains its flavor while cooking, and avoids nutrient loss due to improper defrosting.
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