Without a microwave oven, housewives can still apply simple but effective methods.
The most common way is to soak the meat in cold water. According to recommendations from the United States Department of Agriculture, the meat should be wrapped tightly in a waterproof bag and then placed in a basin of cold water, changing the water every 30 minutes. This method helps the meat thaw faster than keeping it at room temperature, while limiting bacterial growth.
Another option is to move the meat from the freezer to the refrigerator several hours or overnight before processing. The Food and Drug Administration emphasizes that this is the safest way because it keeps food at a stable temperature, avoiding dangerous areas, the temperature range for strong bacterial growth.
In addition, you can place the meat (wrapped tightly) under a tap of lightly flowing cold water to shorten the time.
Experts advise against thawing meat at room temperature for too long, as this increases the risk of infection. After thawing with cold water, meat should be cooked immediately to ensure safety.
