Asian Recipes

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The Unrivaled Practical Guide for Asian Cooking

Why are certain methods better than others for thawing meat?

Two primary aims when thawing are to minimize damage caused by the ice crystals melting in the meat and to avoid bacterial contamination as the meat's temperature rises. However, the cook faces what seems to be a contradiction. On the one hand, rapid thawing causes more of the meat's juices to be lost and more deterioration in texture. On the other, rapid thawing - if done properly - reduces the threat of bacterial contamination.

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07:17:35 on 11/29/07 by Webmaster - Quick Cooking Tips -