If with the imminent arrival of the weekend, many of us are thinking about the delicious dishes that await us (we are of course thinking of the steaming roast on Sunday), be careful not to take risks with your meat. A common mistake whendefrosting could in fact poison you, warns a nutritionist.
Defrosting and meat: be careful with this risky practice!
Did you know? The most common and risky mistake with frozen meat is thawing it at room temperature, especially on the counter.
“This process promotes the proliferation of bacteria, such as salmonella or Escherichia coli, which can cause serious food poisoning. In fact, when meat remains in the thermal danger zone for too long (between 4°C and 60°C), the bacteria multiply rapidly,” warns Julie Boët.
For safe defrosting, place the meat in the refrigerator for several hours, or even overnight, to maintain a controlled temperature.
“Another option is to defrost it in the microwave on suitable mode or under a jet of cold water, making sure to cook it thoroughly immediately afterwards. It is also important to never refreeze raw meat that has already been thawed, as this further increases the risk of contamination,” warns the expert.
But that’s not all! Other precautions also make it possible to limit health risks while maintaining the nutritional and taste qualities of the product.
The 5 other habits to ban
To enjoy your favorite steak safely, several kitchen reflexes must be abandoned.
Refreeze the piece of meat after defrosting
“Defrosted raw meat should never be refrozen without cooking, as this practice promotes microbial development and alters its quality,” warns the nutritionist. Only exception: “if it is cooked after defrosting, it can then be refrozen provided it is cooked and stored properly.”
Use hot water to speed up defrosting
Even if this reflex seems logical at first glance, it is completely not recommended. “The heat creates an area conducive to the development of bacteria on the surface of the meat, while the interior still remains frozen,” assures the expert.
Not wrapping meat well before freezing
Slipping your steak into the first paper that comes along is not a good idea. “Poor packaging leads to freezer burn, which alters texture and taste. It is best to use an airtight bag to avoid contact with air and oxidation,” recalls Julie Boët.
Keeping Meat Frozen Too Long
And yes! Your super beef bourguignon prepared in 2019 is no longer tasty. “Even if it remains consumable, meat frozen beyond 6 to 12 months loses flavor and texture,”
underlines the specialist. Furthermore, this practice increases the risk of bacterial contamination.
Cook frozen meat directly without defrosting (with exceptions such as certain ground steaks)
Finally, taking out your piece of meat and putting it directly in the pan is not ideal. “Cooking will be non-uniform, with an overcooked exterior and a still raw interior, increasing the bacterial risk,” concludes the nutrition expert.