DEFROSTING TUTORIAL: THE SECRETS OF SUCCESSFUL THAWING

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Defrosting your frozen food correctly is an essential step in guaranteeing both the taste and quality of your dishes. Here's a detailed guide to the steps involved, and specific recommendations for defrosting our products in the best possible way.

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The importance of safe defrosting

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Safely thawing your meat pieces is crucial in preventing the proliferation of harmful bacteria. It is important to follow methods that prevent meat from getting into the temperature zone where bacteria will grow quickly. Fortunately, if you're well-informed, it's easy to follow the right guidelines.

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Recommended methods

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The slow method: In the refrigerator

The refrigerator method is generally the safest and most recommended, but it also requires some planning ahead. Transfer your meat, fish or seafood to the fridge, making sure to leave the product in its original packaging, and allow it to defrost slowly. Leaving it in its vacuum pack ensures even thawing and better preservation. This can take just a few hours, up to a day, depending on the size and type of meat. It's also the ideal method if you have not planned to cook the product immediately.

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Our favorite method: In cold water

For faster defrosting than in the refrigerator, allowing you to use the product almost immediately, we recommend the cold water method. For best results, we recommend leaving the product in its sous-vide packaging and immersing it in a container of cold water as soon as it comes out of the freezer. To fully defrost, you will need approximately 20 to 30 minutes per half-pound. Finally, be sure to change the water regularly to maintain freshness and prevent bacterial growth (ideally <21°C).

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The express method: In the microwave

The fastest option, but also not the most ideal one, consists of defrosting your products in the microwave. When you need your product immediately, it can be gently thawed in the microwave at a very low temperature (typically 3 to 5 minutes per half-pound). However, when using this method, it is crucial to cook the product immediately after defrosting in the microwave to avoid bacterial proliferation.

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Use and storage post-defrosting

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Following the refrigerator method or the cold water method, meat can be stored for a few days in the refrigerator before being prepared and eaten. It is also important to leave the product in its original vacuum packaging to avoid exposure to air and potential bacteria.

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Ground beef: up to 7 days

Red meat: up to 9 days

Chicken: up to 9 days

Fish and seafood: up to 6 days

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In addition, if you are still within the recommended time window, you can refreeze the meat without any problem. Just keep in mind that the storage time following the second defrosting will be shorter.

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Helpful tips

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• Avoid defrosting meat at room temperature. This gives bacteria too much time to settle in.

• When using the microwave method, cook the product as soon as it is completely defrosted. Meat that has been thawed, especially using a microwave, must not be left at room temperature for too long, as there is a risk of contamination.

• Check the internal temperature during cooking, and ensure that the product reaches the safe consumption temperature recommended for the type of meat in question.

• Anticipate the time needed to defrost the meat, especially if you use the refrigerator method, which is slower but safer if you don't plan to prepare the product immediately.

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Proper thawing of meat, fish and seafood is crucial to food safety and the quality of your dishes. By following these methods and tips, you can ensure that your meat will not only be safe to eat, but above all delicious!