With a busy modern lifestyle, freezing food—especially meat—has become a common habit. Proper freezing helps save time and makes meal preparation more convenient. However, one common problem many people face is that frozen meat often becomes rock-hard, making thawing slow and inconvenient.

Letting meat thaw naturally takes a long time, while soaking it in hot water is not recommended. Hot water can cause the outside of the meat to partially cook while the inside remains frozen, leading to uneven texture and nutrient loss. To solve this problem, chefs recommend two simple, household methods that can thaw meat quickly and safely.

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Prepare meat properly before freezing

When you bring meat home, divide it into portions based on how much you typically use per meal. Avoid freezing large whole pieces. Smaller portions thaw faster and more evenly. Each portion should be stored in airtight containers or food-safe plastic bags to prevent drying and bacterial contamination. Refreezing partially thawed meat should also be avoided, as it affects both safety and nutritional quality.

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Two quick and effective ways to thaw frozen meat

1. Thawing meat with white vinegar

Take the frozen meat out of the freezer—it will be as hard as ice. Add about one tablespoon of white vinegar directly onto the surface of the meat. White vinegar contains mild acids that help speed up the thawing process. For pieces weighing around 300–400 grams, the meat can soften significantly within about 8 minutes. Once thawed, rinse the meat thoroughly with clean water and proceed with cooking.

2. Thawing meat with salt water

Prepare a large pot or bowl with warm water at around 40°C (104°F). Do not exceed 50°C, as higher temperatures may partially cook the meat. The water should also not be cooler than 30°C, which could encourage bacterial growth.

Add two tablespoons of salt to the warm water and stir until completely dissolved. Place the frozen meat into the solution. This method not only speeds up thawing but also helps inhibit bacterial growth, making it both fast and relatively safe.

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Final notes

These two methods can significantly reduce thawing time without compromising the quality of the meat. By portioning meat correctly before freezing and using safe thawing techniques, you can make cooking faster, safer, and more convenient in your daily routine.