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1. Safest method: defrost in the refrigerator
If you have time, the best way to defrost meat is to put it slowly in the refrigerator. This keeps the meat at a constant and safe temperature (between 4°C and 5°C), which reduces the chance of bacterial growth.
How to do it:
Place the meat on a plate or baking sheet to collect any juices.
Place the meat in the refrigerator, away from other food that may be contaminated.
Depending on the amount and type of meat, the defrosting time can vary from 12 to 24 hours (or even more for very thick pieces of meat).
2. Quick method: defrost with cold water
If you are short on time, you can defrost meat more quickly using the cold water method. This method reduces the time needed to defrost, but it is essential to take some precautions to prevent bacterial proliferation.
How to do it:
Place the meat (still sealed in a sturdy plastic bag, to avoid direct contact with water) in a bowl or sink filled with cold water.
Change the water every 30 minutes to maintain a safe temperature.
This method usually takes about 1-2 hours for an average piece of meat, but it depends on the size and type of meat.
3. Defrosting in the microwave
The microwave is the fastest way to defrost meat, but you must be careful not to partially cook it, which can compromise the quality.
How to do it:
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