To maintain the quality of your food, you must avoid breaking the cold chain. Here’s what not to do or no longer do to avoid getting sick.
It’s happened to all of us. We come home from work, it’s late and we’re very hungry. Problem: the chicken is always in the freezer. It should therefore be thawed as soon as possible to hope to eat quickly and not go to bed too late. So we put it in the microwave, or in hot water. These methods are not recommended when thawing food. And for good reason, if the cold chain is broken badly, bacteria proliferate and food can degrade faster. Discover all these mistakes that you may be making and that should be quickly banished from your habits.
Thaw at room temperature
Probably the most common, this habit is indeed a mistake. When you want to thaw food, it is better not to do it at room temperature. Thermal shock can be violent for your food. The best is to transfer your roast beef from the freezer to the refrigerator in order to let it thaw gradually and without attacking it. At fridge temperature, bacteria proliferate slower than on your kitchen counter by 20 degrees. Be careful to put the food concerned in a container or freezer bag to prevent the water or blood that flows from it from contaminating the rest of the elements.
Going under hot water
For lack of time, you tend to spend your chicken under boiling water so that the ice melts faster. Except that, as you know, the chicken should absolutely not be washed before cooking. And this applies to most of the foods you try to thaw quickly. Contact with hot water will activate bacterial overgrowth. It is not totally foolish to pass frozen food under the tap, but it must be done on the condition that there is packaging around. As long as your food is not in direct contact with water, this method remains a good alternative.
Using the microwave
Just like above, you’re in a hurry and don’t have time to wait for your meat to thaw to cook. As a result, you pass it in the microwave to speed up the process. If in this way your meat will indeed thaw, you may also end up with something cooked on the surface and completely raw inside. You have every interest in putting it directly in the pan just behind to make up for the damage and not eat the sole at dinner. The best option, if it is a piece of meat alone, for example, is still to put it directly in the pan. It will thaw quickly while cooking, without the bacteria having time to multiply.
Refreeze a thawed food
Sometimes you thaw food and not feel hungry, or get out of the freezer more than you need. In either case, you should never put what has already been thawed back in the freezer. It also promotes the proliferation of bacteria that degrade the quality of the food and can cause food poisoning. In the same way, it is not recommended to refreeze frozen and thawed food purchased commercially.
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