The internet is full of surprises for those who are keen enough or curiously searching for answers on topics they are not well versed in.
Others simply stumble upon information they hitherto never thought mattered until that very moment something mind-blowing pops up like it happened to me.
For years, and I believe this applies to most people, defrosting meat has been an arduous task, at least as far as time consumption is concerned.
Ordinarily, it takes anything from an hour to a full day to thaw frozen meat depending on the cut of the meat.
Not anymore. I came across a simple video guide on how to thaw meat in five minutes using two simple ingredients; salt and white vinegar.
Step 1. Remove the meat from the packaging
Step 2. Pour about eight cups (about 2.5ltrs) of room temperature water into a bowl
Step 3. Add a generous amount of white vinegar to the water and stir to mix
Step 4. Add a full tablespoon of salt to the mixture and stir to dissolve
Step 5. Place the frozen meat in a plastic wrapping paper and seal properly.
Step 6. Immerse the meat in the mixture. Use a heavy object to hold it down so it won’t float
Step 7. Wait for five minutes and remove the meat from the water
The meat will be completely thawed and ready for cooking.
The white vinegar, the main ingredient, works to increase the temperature of the meat
Research shows that vinegar has a lower freezing point than salt, which gives frozen food a faster thawing process.
Besides thawing the frozen meat, vinegar can also add flavour and tenderize your meat.
To achieve this, don’t wrap the meat before immersing it in the mixture.
Preferably, apple cider vinegar, sherry vinegar, or champagne vinegar would work particularly well with chicken.
