Serious mistakes when defrosting food that many people make
Thawing food at room temperature, hot oil, microwave... are serious mistakes that cause toxins when eaten.
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| Defrosting at room temperature: When frozen food (especially meat) is exposed to room temperature, it will easily spoil, bacteria will multiply many times more than before defrosting. If the food is not cooked properly afterwards, it will cause diarrhea and poisoning. |
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| Cooking frozen foods takes longer than usual: You are afraid of having to soak frozen foods so you put them in the pot to cook. You think it is the same as cooking fresh foods normally, except that the cooking time is a little longer. However, doing so will cause the food to be overcooked, losing the nutrients and delicious taste of a normal dish. |
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| Defrosting vegetables: Frozen vegetables do not need to be defrosted as they will become soft and lose nutrients. It is best to put them in the pot before eating. |
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| Defrost fruit quickly: Just like vegetables, if defrosted too quickly, fruit will become soft and bacteria will easily penetrate. It is better to leave fruit in the refrigerator, allowing the food to cool down gradually. |
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| Defrosting with hot oil: Many people think that putting frozen food in hot oil will help the food cook faster. But in fact, this is a dangerous method because cold water and hot oil will create a dangerous reaction and can cause fire or explosion. |
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| Defrosting in the microwave: Defrosting in the oven or microwave is quite sensitive to bacteria. If you do not eat immediately after defrosting, bacteria will grow more than before, so you must cook it immediately or put it in the refrigerator to preserve. |
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| Freezing: Homes typically only have a home freezer, and the cooling process is slow, giving bacteria time to multiply for several hours before the food – especially the guts – is cooled to a low enough temperature to inhibit their growth. Many bacteria are capable of reproducing every 20 minutes. |
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| Defrosting fish too soft: Many housewives think that when the fish is really soft, it is completely defrosted and easier to cook. However, this is completely wrong. Because when you leave the fish for a long time to soften, the fish will no longer be as delicious as before, completely losing its flavor, making the dish bland. |
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| How to defrost properly: Defrost with cold water: If you want to defrost even faster, take out the frozen food bag and pour a little water on top of the plastic bag. This method is both fast and does not destroy the nutrients in the food. |
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| Defrosting in the refrigerator: Simply take the meat from the freezer and put it in the refrigerator until the meat is tender. This method can take a day or more to defrost half a kilo of meat. Larger pieces of meat will take longer. You can take the meat out of the freezer the day before and put it in the refrigerator to defrost the next day. Poultry, fish, and ground meat that have been defrosted this way can be safely stored in the refrigerator for another 1-2 days before cooking. |
