When it comes to defrosting meat correctly, it is essential to avoid bacterial growth and maintain the cold chain. Here are the safest methods suggested:
Defrosting in the refrigerator: The ideal method is to transfer the meat from the freezer to the top shelf of the refrigerator, so that it defrosts slowly. This slows the growth of bacteria, keeping the meat at a safe temperature.
Quick cold water method: If you’re short on time, you can place the meat in an airtight bag, immerse it in a basin and run cold water. This method is faster but absolutely avoids hot water, which favors bacteria.
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