Good Lifestyle

Keeping some key ingredients stored in the freezer can make all the difference on these hectic days when a trip to the store is just not in the cards. However, especially when the meat is involved, incorrect defrosting techniques can not only ruin a meal, they can make you seriously ill in the process.

So, how can you safely so that the coast of quality encrusted with ice is ready for dinner? Despite the convenience of letting your frozen food on your counter to defrost, it could make you more likely to find you sitting in the E.R. than during the dinner table.

According toNational Center for Home Food PreservationThe defrost of the counter is a potentially dangerous approach, leaving your food vulnerable to rapid bacterial growth once the temperature increases above 40 degrees Fahrenheit. Instead, the safest way to thaw your food is to plan in advance and move it from the freezer in the refrigerator. This gives off the food slowly and uniformly while keeping it out of the "danger zone" or temperatures between 40 and 140 degrees, at which bacteria tend to grow rapidly. In fact, according to theUSDA Food Security Inspection Service, bacteria can double in number in just 20 minutes when the food is maintained at these temperatures.

While the degrading refrigerator can keep your food safe to eat, it certainly implies a significant investment of time. The essential piece of the puzzle that will keep your food at safety and get your dinner on the table in a timely manner? Give yourself a lot of overtime to prepare your meal. Try to make a habit of giving an idea of ​​the meal of tomorrow while cooking today.

According toUSDAThe standard portions of the food usually require 24 hours of defrosting in the refrigerator, so come the time dinner tonight, you will be right on the target to start thawing the meal tomorrow night. However, throw this chronology if you cook something more substantial. Larger projects, such as thawing a turkey, require full 24 hours of defrosting in the refrigerator for all five pounds of meat.

That said, if your lack of preparation leads you to go digging in the freezer without much time to lose, there is still hope. In this case, you can use a cold water method to defrost, which is faster, but requires more supervision. To do this, wrap your food in a hermetic plastic bag and plunge it into cold water. Replace the water every 30 minutes. For an article in a book, this process takes only one hour. An article from three to four pounds should take between two and three hours. Make sure to cook your food right away once the gradient is over. This will ensure that there is no time for a potentially dangerous temperature change.

Once you enter the routine to check your freezer in advance, a perfect meal is a few steps away. And when you want to make every healthier meal, start by adding the25 foods that keep you young forever On your menu!

To discover more incredible secrets about the life of your best life,Click hereRegister for our free daily newsletter!