Will thaw the food in the fridge
Thawing meat: how to do it right
Meat can be frozen very easily and can therefore be kept for a long time: Harmful microorganisms (bacteria, molds or yeasts) can multiply very slowly when frozen. However, they are not killed either. When thawing, they become active again and can easily spoil the meat. Therefore, when thawing, there are a few things to keep in mind about hygiene.
Do not thaw meat at room temperature, always in the refrigerator. Leave vacuum-packed and shrink-wrapped meat in the foil. If, on the other hand, you have frozen meat in a plastic container or aluminum foil, you should put it in a colander to defrost it. Cover it well and place a container under it, such as a deep plate or bowl. Pour away the defrosting liquid later and dab the meat thoroughly.
There is an increased risk of salmonella, especially with pork and poultry. Therefore, before further use, clean everything that has come into contact with the raw meat with hot water at at least 60 degrees Celsius. If you have to go faster: You can also defrost vacuum-packed meat in a bowl with cold water. The special function of the microwave also ensures quick results.
Meat can be frozen at a constant temperature of minus 18 degrees Celsius or less for up to 12 months. It should then be thawed and processed. Beef, veal and chickens last particularly long at 8 to 10 months. Lamb can be kept frozen for between 6 and 10 months. Lean pork can be stored in the freezer for 5 to 7 months, whereas fatty pork can only be stored for 2 to 3 months. The turkey can be kept for up to 7 months, the duck for a maximum of 6 months. You should thaw and consume minced meat earlier: Lean minced meat after 2 to 3 months, fat after 2 weeks.
Basically, it makes sense to freeze meat for as short a time as possible, because after a few weeks it loses its aroma and some of its nutrients. Thawed meat should not be stored for long afterwards. So only take it out of the freezer if you want to process it directly. In addition, you should not freeze raw meat again. Because it is a perishable food, you shouldn't take any chances. Especially if it has been stored at room temperature for a while, harmful microorganisms may already have proliferated. It is best to cook and eat this meat straight away.
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