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A woman has shared a viral trick to defrost meat in just 15 minutes using two stainless steel pans with people keen to try it, but there’s one thing you must know first
We’ve all experienced that last-minute panic – you’re ready to rustle up dinner, only to discover the meat you need is still rock-solid in the freezer.
It usually throws a proper curveball as you’re forced to shift it to the fridge for a safe 12-24 hour defrost. But one woman reckons she’s cracked a straightforward method that takes mere minutes. She recently demonstrated how to thaw meat in just 15 minutes via an Instagram post – and it genuinely couldn’t be simpler, needing only two kitchen staples. Armed with a pair of stainless steel pans, she shows how she sandwiches the frozen meat between the two pots, and before you know it, it’s thawed.
Her video caption reads: “Why does it work? Explained in the caption.”
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She elaborated: ” Chicken breast or ground meat defrosted in just 10-15 minutes?! Yes – with this trick, it’s totally possible.
“Why does it work? Because metal conducts heat really well. The meat defrosts from both sides at the same time, making the process faster and more even.”
She also highlighted supposed safety benefits, adding: “It’s better than defrosting in water, because it: doesn’t promote bacterial growth, doesn’t soak the meat with water, keeps the texture intact.”
But is it genuinely safe?
According to Food Standard Agency (FSA) guidance, don’t get too excited. The agency states that defrosting meat sandwiched between pans isn’t deemed the safest or most advisable approach.
However, it is occasionally used as a quick-thaw “hack” to expedite defrosting. The main issue with this method is that it often involves leaving the meat at room temperature, which can promote bacteria growth.
The advice continued: “You should defrost your food in the fridge so that it doesn’t get too warm. It’s also important to use food within 24 hours after it’s been fully defrosted – it will go bad in the same way as if it were fresh.
“When defrosting your food, ensure it has been fully defrosted and that the middle (and most dense part of the food) is fully thawed. Partially defrosted food may not cook evenly and this means that harmful bacteria could survive the cooking process.
“When defrosting food in the fridge use a container big enough to catch any drips. If this isn’t possible, use a microwave on the defrost setting directly before cooking.”
To guarantee food safety, check the guidance on packaging and allow sufficient time for your food to defrost properly.
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