Нужно ли размораживать мясо перед варкой

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Нужно ли размораживать мясо перед варкойЕщё меньше полувека назад нашим бабушкам и мамам не приходилось задумываться надо многими вещами, над которыми сейчас частенько раздумывают современные хозяйки, готовя обед. А все потому, что тогда продукты покупались в основном в свежем виде, большинство заготовок делалось дома, а бытовая техника на кухне была совсем не такая, как сейчас. Так или иначе, прогресс не стоит на месте. Можно долго спорить о том, насколько это хорошо или плохо, но приспосабливаться к переменам, все равно приходится, так как немногим людям удается в наш скоростной век вести хозяйство по старинке.

Одним из вопросов, который раньше не был актуален, является вопрос о необходимости размораживания мяса перед приготовлением. В наши дни, когда у многих на кухнях стоят холодильники с просторными морозильными камерами, а то и вовсе отдельные морозилки, многие семьи предпочитают закупать продукты впрок в замороженном виде. Мясо в данном случае не исключение. Во-первых, замороженное мясо долго хранится, его удобнее покупать на месяц вперед, во-вторых, оно, как правило, дешевле стоит, что тоже для многих немаловажно.

Многие слышали или читали о том, что овощи и фрукты перед приготовлением ни в коем случае не стоит размораживать. А как же быть с мясом? Нужно ли размораживать мясо перед варкой или перед тем, как пожарить или потушить его? Ответ в данном случае однозначен. Если вы собрались жарить или варить мясо, его следует предварительно разморозить.

Дело в том, что мясо оттаивает постепенно, начиная с края. Так же постепенно оно и готовится. И если проигнорировать необходимость предварительной разморозки, то может получиться так, что внутри мясо останется сырым.

Кроме того, размороженный заранее продукт будет готов гораздо быстрее.

При варке замороженного мяса образуется гораздо больше пены, которую приходится снимать в процессе готовки.

Есть также мнение, что при резком перепаде температур происходит разрушение части полезных аминокислот, что ведет к уменьшению питательной ценности готового мяса.

Предварительно разморозить мясо необходимо еще и из соображений безопасности. Только так его можно вымыть и быть уверенным в том, что на поверхности нет болезнетворных микробов.

В идеале размораживать мясо надо в холодильнике, а после дать ему постоять около часа при комнатной температуре. Если времени на это не хватает, то можно воспользоваться микроволновой печью. Не размораживайте мясо под горячей водой, при этом оно теряет много сока, в котором содержатся витамины и микроэлементы. В самом крайнем случае можно сварить, не размораживая, мясо, которое нарезано на совсем небольшие кусочки.

Некоторым хозяйкам кажется, что на размораживание уходит слишком много времени. На самом же деле, на то, чтобы переложить кусок мяса из морозильной камеры в холодильник, нужно лишь пару минут. Зато экономия времени при готовке размороженного заранее продукта очевидна.

Теперь, когда вы знаете, что делать с замороженным мясом, вы сможете приготовить из него множество вкусных и полезных блюд.

Смотрите также полезное видео о способах разморозки мяса:

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