Forgetting to thaw meat before dinner is a common problem. While some resort to hot water, which can ruin the meat’s quality, there’s a better way. This simple trick, shared by chef Maria Tena, uses a combination of ingredients to quickly defrost meat without sacrificing taste or texture. The key is a mixture of warm water, white vinegar, and salt. The vinegar acts as the active ingredient, breaking down the ice crystals, while the salt speeds up the process, and the warm water enhances their effectiveness. This method involves mixing the ingredients in a large bowl, placing the meat in a clean, sealed plastic bag, and immersing it in the solution for 5-10 minutes. The result is thawed meat, ready for cooking, preserving its natural flavor and texture.
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