3. Using aluminum pans

Take 2 aluminum pans, put one on the stove and put the frozen meat in, then cover the other one, turn on the stove. The meat will be defrosted after 5 minutes. The principle is that aluminum has a very strong heat conduction ability, just put the frozen meat near the aluminum pot, according to the principle of heat conduction, there is a very fast heat exchange between the frozen meat and the surrounding air, it will melt the ice in a short time.

4. “Natural” defrosting

Preserve frozen meat in clean vacuum bags. Remove this bag and keep it at room temperature before going to work. When you get home after work, you will have a perfectly defrosted piece of meat, fresh and delicious and almost… no time is wasted!

5. Defrost with “cool water”

Put the frozen meat in the storage bag in the pot. Pour water with a temperature of about 8-10 degrees into the pot. Note, pour the water slowly and do not pour it directly onto the meat. Pour water and soak for 30 minutes, the meat in the bag will defrost faster while still ensuring the deliciousness and quality as when you first bought it.

6. Defrost “right from freezing the meat”

That is a way to reduce the defrosting time right from when you put the meat in the refrigerator. Buy the meat, wash it, cut it into small pieces, put it in clean bags or vacuum bags and freeze it as usual. Each time you use it, only take out the amount you need. The meat is cut into small pieces to help defrost faster, avoiding having to defrost and then refreeze a large piece of meat each time you take out the ingredients for processing.