We've learned there's really only one sure-fire way to defrost meat and still maintain quality of flavor.
If, as I often have, you do forget to move your frozen meat into the fridge 24 hours before dinner,. And no, it's not leaving it out on the counter or running it under warm water; Hon says that can actually lead to food safety issues, as both methods can cause bacteria to grow on the outside layer of the meat, which you obviously don't want.method, however, is safe: Put the meat in a bowl in the sink and run a steady stream ofon it for about 30 minutes.
For when you're in an absolute pinch, Hon concedes that the microwave will work fine, but it is"not your friend" if you want a tender, flavorful piece of meat. Especially if you're working with chicken breast:"You're gonna start to cook it, and now that it's cooked, it definitely doesn't have as much moisture and it gets what I refer to as that rubber band-y kind of feel to it.
To tell whether or not a piece of frozen meat is still in its prime, he looks for ice crystals, aka frostbite. Those ice crystals indicate that your freezer is pulling moisture out of the meat, he explains, which leads to a tough, less delicious final product. So if you've got any icicle-covered frozen strawberries or pork chops, they're probably not gonna taste great, though they'll still be safe to eat.
So the next time you plan on cooking up a few rib-eyes or chicken breasts or even spare ribs, make sure you give yourself enough time to thaw them out properly in the fridge—your taste buds will thank you.
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