​How long does it take to thaw steak

Steak is a very delicious Western food. After it was introduced to China, many people like to eat steak. Steak is rich in nutrients, containing rich protein and other nutrients, which can beautify the skin and strengthen the body. Many people often buy steak in the supermarket and then go home to cook it themselves, but the steaks in the supermarket are generally frozen. So today, let’s take a look at how long it takes to thaw the steak.

1. Place the steak directly in cold water with the packaging bag. After the steak softens naturally, open the bag and pour out the blood. Advantages: Keep the original flavor of the meat; Disadvantages: It takes too long.

2. Thaw in the microwave. Cut a small hole in the packaging bag and set the microwave temperature to "thaw". After 2-3 minutes, the beef will become soft and the ice water will melt. Advantages: simple, convenient, and time-saving; Disadvantages: It is difficult to control the time, and if the time is too long, the meat will accidentally become cooked.

3. Thaw in the refrigerator. Place the frozen steak in the refrigerator 6-8 hours in advance. The temperature in the refrigerator is generally 0-4°C, and the steak will slowly thaw. Advantages: Natural thawing, maintaining original flavor, and saving electricity. Disadvantages: It takes a long time, 6-8 hours.

4. Thaw with salt water: Let the steak thaw in salted water. Salt has a high melting point, so the ice melts faster and it will prevent spoilage and bacterial growth. When there is heavy snow on the road in winter, we often see salt being spread on the road to thaw it. The principles of the two are the same.

5. Place the steak on a metal (aluminum, copper, silver) bowl, pressure cooker or lid. It is best to have it in contact with metal surfaces from top to bottom. The larger the contact area, the better. The principle is to use the high thermal conductivity of metal. The larger the contact area, the faster it thaws. The conductivity coefficients of common metals are shown in the figure below.

6. Thaw at natural temperature. 4-5 hours before cooking, place directly under natural conditions and let it thaw naturally. If it's summer, remember this, because if you forget, the steak will go bad.

7. It is very difficult to defrost a whole large steak. It is recommended to cut it into small pieces and place them separately before freezing it in the refrigerator, so that you can defrost as much as you need to eat.

Precautions

Please remember to thaw it, otherwise it may go bad.