How many of you leave ground meat on the kitchen counter to thaw for the next day? But is that safe? When we leave ground meat for several hours in a warm environment, such as room temperature, bacteria can grow in it! Especially during the summer months, thawing it on the counter is strictly forbidden, and the same goes for thawing it in hot water!
Let’s take a look at the three safest ways to thaw it:
Thawing in the refrigerator
It takes longer, but it’s safer!
Thawing in cold water
Seal the “package” of ground meat tightly and submerge it in cold water, which you should change about every 30 minutes! Do NOT use hot or lukewarm water!
Thawing in the microwave
Place the ground meat in a suitable dish, without its packaging, and select the defrost setting! If you choose this thawing method, the ground meat must be cooked immediately!
!!! For dishes such as pasta with ground meat sauce, there’s no need to thaw the ground meat. Simply put it in the pot and, as it heats up, start pressing the edges with a fork as they gradually thaw.
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