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Most people understand that the safest way to defrost meat is by thawing it in the refrigerator because this method keeps the meat at a safe temperature to prevent bacteria from growing. The general advice for this method is to place the meat on a plate or in a container and stick it in the fridge. The process can take several hours to overnight, depending on the size of the meat you are thawing.
But one downside to this method is that it can be messy. Juices can slosh off the plate or out of the container into your refrigerator, causing a big mess. The juices can also get all over the floor or counter when you take the meat out of the fridge.
To save you a lot of trouble, content creator @peasantsdaoughter shared the simple way she thaws meat. This trick helps contain the mess and keeps your fridge clean, and we can’t believe we’ve never thought about this. It’s so simple!
Related: Here’s How Long Meat Really Lasts in the Freezer
@peasantsdaughter I hate a dirty refrigerator and I hate meat defrosting on a plate in its own juices. This is so much better. Taking the meat our of the freezer the week you’re planning on cooking itbis also a good habit to get into. #sahm #momsoftiktok #mealprep #cleantok
♬ original sound – peasantsdaughter – peasantsdaughter
Why You Should Thaw Meat on a Wire Rack
She says that she uses a baking sheet with a wire rack set inside it to defrost her meat. The meat sits on the rack, and the juices drip into the baking sheet. This keeps everything contained so your fridge is clean and it also allows you to pour the juices out without having to stick your hands in the juice. This helps keep your hands cleaner, and because meat does take some time to thaw in the fridge, this method means that your meat isn’t sitting in the juices.
This is a great habit to get into if you want to make more meals at home. It also allows you to avoid defrosting meat at room temperature, which isn’t the best plan from food safety perspective.
If you need to thaw meat quickly, you can use a microwave, but it may partially cook the outer layers, so the meat should be cooked immediately afterward. You can also submerge the meat in a leak-proof plastic bag in cold water, changing the water every 30 minutes until it is thawed, but that also takes time and attention. Again, the meat should be cooked immediately after thawing this way.
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