Oh, chicken. The versatile protein is both a dream and a nightmare. We love it because it's easy to buy, store and cook and we hate it for the same reasons. Easy to cook? Yes, easy to cook (who does not know with too dry, skinless chicken breast?). And for sure, storing in the freezer is a great option until you find that you do not know exactly how to defrost it.
There are several ways to thaw chicken, but only three of them are recommended by the USDA because, if done properly, they will ensure the safety of your food. For example, according to the USDA, you should never defrost meat by letting it sit on the counter or running it under hot water. This may seem like the quickest and most convenient method, but both are considered a food-borne disease risk.
We talked to a couple of chicken cook lovers who like some methods better than others and have tips and tricks for everyone. The defrosting method is not just about food safety. It also affects how the chicken develops after cooking and cooking. In fact, the reason why you always end up with overcooked chicken meat may have something to do with your preferred defrosting technique. Let's find out.
1. Thaw in the refrigerator.
Abbey Sharp, RD, blogger at Abbey's Kitchen says this is by far the best way to thaw chicken because it requires "so little fuss and attention". "In addition, it's safer than other techniques because the chicken is not exposed to warmer environments where bacteria grow more often, and the use of your refrigerator is better in terms of taste because it" helps maintain texture and integrity "Without the chicken being clogged," she says.
The only drawback with this method? It takes a bit of consideration, as thawing chickens in the fridge takes longer (you can say thank you for the colder temperatures) Sharp says that you have to plan your meals in advance, she explains that a pound of chicken can thaw in the fridge for about five hours and eat well for two to three days, then put your chicken out of the freezer in the fridge before going to work in the morning Once you get home, it can be boiled.May this simple planning knit take you into great food ve catapulting preparation habits .
. 2 Immersion in cold water.
Did you forget to put your chicken in the fridge for dinner this morning? This is where this method comes in. Sharp loves to thaw her chicken only in cold water when in need, because she says, "It takes about two to three hours and a lot of babysitting." To ensure food safety, she explains that the chicken must be kept in a tightly closed bag and that the water must be changed every 30 minutes. This ensures that the water stays cold enough to keep the chicken out of the temperature hazard zone, which is between 40 and 140 degrees Fahrenheit according to United States Department of Agriculture . You may want to rethink this technique if you tend to stop and forget your food.
According to the USDA, if you want to thaw your chicken in the water, it is strongly recommended that you do not use warm or hot water as this may cause food-borne illnesses. When using warm or hot water, parts of the chicken appear frozen, while other parts can enter this danger zone, which in turn is when bacteria are more likely to form.
. 3 Cooking in the frozen state.
The third best option for thawing is that it is not defrosted at all. Sharp says that cooking frozen chicken requires 50 percent more time than thawing it. This is not necessarily a bad thing – especially if you are looking for recipes that take a bit longer to prepare. She likes to use this method for stews, soups or long-term cooking pots .
The only downside to this trick is that it does not work on dishes that require roasting or frying. "It's not ideal if you want to get a nice, crunchy caramelized surface because the excess moisture in the frozen chicken prevents browning," she says.
. 4 With the microwave.
Sharp says this is the technique of thawing chickens that she generally avoids. One reason why she is not a fan has to do with food safety. "You need to cook the chicken in the microwave immediately after it has been thawed, as it essentially starts the cooking process and puts the meat into the danger zone that is in food safety."
It also affects the taste and texture. "In my experience, most chicken parts are not all shaped the same way. So when a thicker piece thaws, the thinner smaller pieces and edges have already started to boil and become rubbery, "she says.This could be the culprit behind all the hard, dry chicken breasts that plague our dinner plates.
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Do not leave your chicken on the kitchen counter to thaw.
Dr Lisa R. Young, RD, CDN, a junior professor of nutrition at New York University, reiterates the recommendations of the USDA and warns against ever using this method to thaw your chicken, if the chicken is left at room temperature for too long, it is more likely to be in it It is agreed: This disgusting chicken trick is for the birds Other defrosting procedures should be avoided according to USDA? In a garage, a cellar, a car, a Dishwasher or a garbage bag made of plastic, outdoors or on the porch. The more you know!