With simple ingredients and spices readily available at home, you can quickly thaw meat in just 10 minutes.

Because modern life is so busy, using refrigerators to freeze food has become extremely common. Freezing meat helps homemakers save a lot of time. After work, returning home, we simply take the meat or other food from the freezer, thaw it, and cook it without wasting time going to the market.

However, thawing meat naturally takes a long time. Soaking it in hot water makes it tender faster, but this is a mistake because it will leave the outside partially cooked while the inside remains hard as stone, and it will also cause the meat to lose nutrients. When cooked, the meat will not be cooked evenly; the inside will be tender, while the outside will be tough. Therefore, chefs have come up with a trick to thaw meat very quickly using only two readily available ingredients at home.

So what are those two ingredients? Let's take a look at the chef's recipe below:

The chef shared that when buying meat, the first thing you need to do is divide the meat into pieces of different sizes depending on how much you'll use it. Never put a whole piece of meat in the refrigerator. Doing so will cause the meat to freeze solid each time you take it out, making it very difficult to chop with a knife.

Furthermore, once the meat is taken out and warmed up, any leftover uncooked meat that is put back in the refrigerator will affect its nutritional value and make it more susceptible to bacterial contamination. Therefore, the best way is to divide the meat into smaller portions for meals, making thawing much faster and more convenient. In particular, each piece of meat must be kept in a food-grade container or plastic bag; do not leave the meat exposed, as it will dry out and be contaminated by bacteria.

After the meat has been safely stored for a period of time, take it out and thaw it.

– Thaw meat using white vinegar.

After removing frozen meat, it's relatively hard, like a large stone. At this point, when thawing, we need to add a spoonful of white vinegar directly to the meat. Because white vinegar contains many acidic substances, it can combine with the alkalinity in the frozen meat, playing a certain role in the quick thawing method. Basically, it can tenderize meat in 8 minutes for pieces of meat weighing approximately 300g-400g. The meat has become tender and almost thawed at this point, so we can directly take it out, rinse it thoroughly, and begin cooking.

– Thaw meat with salt

Prepare a large pot, then fill it with warm water. The water should only be around 40°C; it should not exceed 50°C, as this will cause the meat to be partially cooked. The water temperature should also not be lower than 30°C, as this will easily lead to bacterial growth.

Besides preparing warm water, we also need to add two tablespoons of salt to the warm water, stirring with chopsticks until the salt is completely dissolved. Then, put the frozen meat into the pot of water to thaw. Thawing meat in this way not only speeds up the thawing process, but the salt can also effectively prevent the growth of bacteria.

Wishing you all success!