Does defrosted chicken taste different? (3 ways to defrost meat)

In this article, we will answer the following question: Does defrosted chicken taste different? We will teach you how to correctly defrost and cook meat so that it doesn’t lose the majority of its properties. 

Does defrosted chicken taste different?

Yes, defrosting chicken does taste different and it is changed in several ways. Meat is 70% water on average. When the meat is subjected to a temperature below 0 ° C, ice crystals will form and grow slowly, destroying the cell walls. When defrosting, the meat will lose water, which will decrease its aroma and tenderness.

In addition, the growing crystals pump water from muscle fibers. The concentration of mineral salts therefore increases in certain places, which accelerates the processes of fat oxidation, responsible for the rancid taste. Very fast freezing of not too large pieces of meat at very low temperatures (- 20 ° C) gives small ice crystals, which limits these harmful effects.

Does cryopreservation take nothing away from the meat?

Agronomists, biochemists, and chefs agree that freezing and deep freezing do not spoil the meat. These cold preservation processes even remain the safest way to preserve meat foods. They considerably “delay” the degradation of the food. Nutrients and substances like vitamins and minerals are kept in their original state.

It has even been observed that red meat becomes tender during the freezing period, with the exception of certain white meats that lack compactness, such as poultry (chicken in this case). As for the organoleptic qualities of the meat, everything probably depends on the method of defrosting.

How to cook frozen meat?

The thawing time should be the shortest in order to maintain the nutrient content. The microwave process is still the most effective for this, but in some cases, the meat can also be simply immersed in cold water. 

Since meat loses water during thawing and knowing that this water contains much of what made the quality of the meat, it is a good idea to save the liquid for use during cooking. By respecting these tacts, one can obtain a cooking result and a flavor at least identical to those of fresh meat.

The best ways to defrost meat

Defrosting in the refrigerator

This is the safest way to defrost! It is particularly recommended for meats (poultry, large pieces of meat, etc.) and for whole fish. This allows them to thaw slowly which preserves the flavors. Allow 3 to 4 hours to thaw small pieces of meat and fish and 12 to 24 hours for large pieces. 

Leave the meat or fish in its packaging if the product is packaged, otherwise cover it with cling film and place it on a rack over a dish to prevent the food from soaking in water and the liquid from defrosting does not spill into your fridge.

Defrosting in the microwave

This is the fastest way to defrost. But beware, this defrosting method is not always uniform: the edges of the food can be very hot while the middle is still cold! To avoid these inconveniences, remove all packaging, place the food in a microwave-safe container, and choose the “defrost” mode. 

If your microwave does not have a “defrost” mode, use medium cooking power and check the condition of the food every 2 minutes (the surface should be thawed and not cooked). This defrosting method is well suited to small foods: detailed vegetables, small pieces of meat or fish, etc.

Thawing in cold water

Faster than thawing in the refrigerator but slower than in the microwave, defrosting in cold water takes between 1 and 2 hours. It requires special hygiene precautions, which makes it a defrosting method less used than the other two. 

To prevent bacterial growth, frozen food should be enclosed in an airtight (clean) container that is placed in a container of cold water. Every 30 minutes, it is necessary to renew the water in the container. This method of defrosting is well suited to fruits and vegetables.

Once your freezer is empty …

Before leaving on vacation or a long absence from home, it is customary to “empty” the freezer to avoid losing all of its contents in the event of a power failure. Once emptied, don’t forget to give it a makeover! Start by unplugging it. Defrosting the freezer can take a long time, so be patient! Once the ice layer is removed, rinse the freezer with water containing lemon juice or bleach to deodorize and disinfect it.

In the event of a freezer failure

If your home is affected by a power cut, do not open your freezer in order to maintain a negative temperature as long as possible. An outage lasting no more than 24 hours will have no impact on the freezing state of your food. 

On the other hand, if the power cut lasts more than 24 hours, you will need to consume the food quickly and pay particular attention to its appearance. Food that does not seem edible to you should be discarded, it can be a source of bacterial infection which can cause nausea, vomiting, and/or diarrhea.

Conclusions

In this article, we answered the following question: Does defrosted chicken taste different? We told you how to correctly defrost and cook meat so that it doesn’t lose the majority of its properties. 

Although defrosted chicken does taste different (when defrosting, the meat will lose water, which will decrease its aroma and tenderness) it doesn’t mean that it is spoiled or that it can’t be cooked. 

Since meat loses water during thawing and knowing that this water contains much of what made the quality of the meat, it is a good idea to save the liquid for use during cooking. By respecting these tacts, one can obtain a cooking result and a flavor at least identical to those of fresh meat!

If you have any questions or comments on the content, please let us know.

References

Thecleanerhome.com

Healthline.com

food.com

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Hi, I am Charlotte, I love cooking and in my previous life, I was a chef. I bring some of my experience to the recipes on this hub and answer your food questions.

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