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The main purpose of adding white vinegar is to increase the speed of thawing of frozen meat. White vinegar contains a lot of acetic acid, acetic acid can lower the freezing point of water and has the role of thawing quickly. Thawing meat with white vinegar only takes 3-5 minutes, very fast, saving cooking time.
If you add more salt, it will help reduce bacteria and salt also acts as a catalyst to help the meat decompose faster.
In addition, you can also refer to some other ways to decompose meat:
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Using lemon
Put a few slices of lemon and ginger in water, then soak the meat for 10 minutes, the meat will slowly soften. Ginger and lemon help the meat decompose quickly, have a natural aroma, it is also effective in eliminating bacteria and fishy smell.
Using rice wine
Usually, some people want to quickly dissolve the rice, so they immediately put it in a pot of boiling water to boil or soak it in cold water. However, this method will lose nutrients and easily cause bacteria. In fact, people can use paper towels and rice wine to quickly dissolve the rice.
Spread a layer of paper towels on the bottom of the bowl and pour the rice wine on top, the paper will quickly absorb the wine. Continue to place the hard meat on the wine-soaked paper, the paper towel will absorb the moisture on the meat surface, speeding up the heat transfer process and the meat’s melting speed. This process takes a few minutes, finally wash the meat again.
Use a hot pan
Take 2 hot pans, put one on the stove and put the hard meat in, then cover with the other, turn on the stove. The meat will be melted after 5 minutes. The principle is that ice has a very strong thermal conductivity, just put the ice near the ice, according to the principle of thermal conduction, there is a very fast heat exchange between the ice and the surrounding air, it will melt the ice in a short time. Defrost “naturally”
Preserve meat in clean, airtight bags. Remove the bags and keep at room temperature before leaving for work. When you get home after work, you will have perfectly defrosted meat, fresh and delicious, and almost… in no time!
Defrost with “cold water”
Put the cold meat in the storage bag in a pot. Pour water with a temperature of about 8-10 degrees into the pot. Note, pour water slowly and do not pour directly onto the meat. Pour water and soak for 30 minutes, the meat in the bag will thaw faster while still ensuring the deliciousness and quality as when you first bought it.
Thaw “right from the moment you refrigerate the meat”
That is a way to reduce thawing time right from when you put the meat in the refrigerator. Buy the meat, wash it, cut it into small, bite-sized pieces, put it in clean bags or refrigerators and store it as usual. Each time you use it, take only a portion of the amount you need. The meat is cut into small pieces to help it thaw faster, avoiding having to thaw and refreeze a large piece of meat each time you take it out to cook.
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