CHEF PATRICK'S TIPS
DEFROSTING
One of the most important issues in the kitchen that should be addressed with attention is the issue of freezing and defrosting food. Freezing is a great method for food preservation, crucial for maintaining a diverse menu on commercial vessels. However, it is also an issue that requires precision and protocols, as it has huge implications on food safety.
Defrost in the refrigerator
The most common and safest method to defrost is inside the refrigerator.
True, it takes longer than other methods, but this way you ensure that no bacteria will develop in your food, as the temperature slows their development. It also ensures that food is defrosted evenly.
This applies to all types of food.
Defrosting is always done in a container so that it does not drip on other products in the refrigerator. This is why it is also best to place defrosting products in the bottom of the refrigerator.
Important: Defrosting large quantities in the refrigerator takes time! Sometimes 48 hours or more for large chunks of meat, for example.
Make sure to:
Plan menus in advance.
Make a note of the correct time to start defrosting the required foods.
Label them with the time they are defrosted when you place them in the refrigerator.
Defrosting in cold water
Despite the distinct advantages, thawing in the refrigerator takes a relatively long time.
A faster method is defrosting in cold water that simulates thawing in the refrigerator, just takes a little less time.
The method, which is suitable for frozen meat and frozen fruits or vegetables, works like this:
Wrap the frozen raw material well (even if it is already wrapped in a bag, put another one) and place it in a large bowl.
Fill the bowl with cold tap water, changing the water once every half hour, or whenever it reaches room temperature – whichever comes sooner.
It is absolutely crucial to keep the defrosting water at 4°C maximum!
In no case whatsoever will a cook defrost food in room temperature water, or forget to change the water!
After defrosting, food should be cooked immediately – do not freeze it again and do not store it in the refrigerator.
Some scientific background
When food is frozen, the water in the food forms ice crystals. These ice crystals can damage the structure of the food and affect its texture when it is thawed.
To prevent this, it is important to cool the food before freezing to prevent the formation of large ice crystals.
When food is thawed, the ice crystals melt, and the water can provide a suitable environment for the growth of bacteria. Therefore, it is important to defrost food correctly to prevent the growth of harmful bacteria.
Tips
I always prefer a slow and controlled thawing done in the fridge, especially when it comes to minced meat which is the most dangerous product for accumulating bacteria.
Defrost meat, chicken or fish — do not freeze again, cook and eat.
Do not eat food that has come out of the freezer and looks or smells suspicious.
What is suspicious? If the color has changed substantially, or if after complete thawing the smell or taste is strange or unnatural.
Make sure that all products in the freezer are properly dated!
