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Attention to the defrosting of the chicken!

The best and healthiest way for the preparation/cooking of meat from a chicken is when it’s fresh, but if you can’t do this, you should at least freeze it and defrost it properly…The meat from the chicken freezes quickly, but it takes a long time to thaw.In the event that you need to prepare the meat quickly, NEVER defrost in hot water. Instead, use a microwave oven to the corresponding setting for defrosting chicken.If you have a little more time, defrost the frozen meat in the refrigerator. But remember, that this will take at least 24 hours to get it right from the moment you pull it out of the freezer and put it in the refrigerator.A third way is to defrost in cold water. Don’t forget that you need to change the water every 30 minutes.Thawing at room temperature or in warm water is forbidden because the meat will lose quality. Also, in danger of being infected with harmful bacteria that thrive at higher temperatures, especially in the summer.Tip: Before you even put the chicken in the freezer, cut the in small quantities or/and portions, because by the time you αποψύξετε the chicken, it is forbidden to freeze again then. If it’s in small portions, you will always be able to defrost the amount that you want.Source

The best and healthiest way for the preparation/cooking of meat from a chicken is when it’s fresh, but if you can’t do this, you should at least freeze it and defrost it properly…
The meat from the chicken freezes quickly, but it takes a long time to thaw.
In the event that you need to prepare the meat quickly, NEVER defrost in hot water. Instead, use a microwave oven to the corresponding setting for defrosting chicken.
If you have a little more time, defrost the frozen meat in the refrigerator. But remember, that this will take at least 24 hours to get it right from the moment you pull it out of the freezer and put it in the refrigerator.
A third way is to defrost in cold water. Don’t forget that you need to change the water every 30 minutes.
Thawing at room temperature or in warm water is forbidden because the meat will lose quality. Also, in danger of being infected with harmful bacteria that thrive at higher temperatures, especially in the summer.
Tip: Before you even put the chicken in the freezer, cut the in small quantities or/and portions, because by the time you αποψύξετε the chicken, it is forbidden to freeze again then. If it’s in small portions, you will always be able to defrost the amount that you want.
Source

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