When talking about frozen products, the first thing that comes to mind is a fillet of hake or a box of langoustines, but food freezing has developed to the point of perfecting the preservation of vegetables, cooked dishes and frozen meat. We are not referring here to meat that we can freeze after buying it ourselves at any butcher’s shop in our domestic refrigerators, but rather to professionally and industrially frozen meatWe are not referring to meat that we can freeze after buying it ourselves in any butcher’s shop in our domestic refrigerators, but to meat frozen in a professional and industrial way, with processes that guarantee its safety -that is the first thing- and its quality -that it does not dehydrate, that it is not burned by the cold-.
For example, on our website we include frozen chicken wings, hindquarters or frozen chicken burgers, the latter from the Simon’s brand, a Sevillian company with more than 20 years of experience, which is extremely scrupulous with the quality of their burgers. In this case, they can be cooked directly without previous defrosting, and are perfect for hotels, restaurants or catering, facilitating supply and coordination.
From pork we have pork tenderloin or frozen loin tape (Discarn), which has been specially treated to overcome the freezing and thawing process. And to this we add many more frozen meat products: veal, duck, quail, meatballs, mini hamburgers, chops, hams, steaks, cheeks, skewers…
All this type of products, with the exception of the one that is cooked directly frozen, can be consumed between three and five days after defrosting -although the really advisable thing is to be prepared at the same moment in which it is going to be consumed-.
Defrosting frozen meat: no hot water
Later we will dedicate a post to how to defrost frozen meat, but first of all, remember: No defrosting in hot water. Why? Because the bacteria that remain in a latent state can multiply rapidly and increase the risks -which are not too great given that we are going to cook it, but just in case- of intoxication. As if this were not enough, that hot water, although it seems unbelievable, affects the product to the point of changing its taste and texture. There are other ways to thaw meat safely, which we will explain on another occasion.Subscribe!
