The best way to make substantial savings at the grocery store? Stock up on meat and fish whenever they are on special. You can also keep an eye out for bulk food, like Prix Club products, also at a great price. If you do not plan on cooking everything at once, you might want to freeze some for later use.
Whether you plan ahead or wait to the last minute, here are three techniques for safely thawing a whole turkey or chicken, minced meat, steaks, pork chops or loins, blade roast, salmon steaks, or any other piece of meat.
Thawing meat in the fridge
If you can plan ahead, this is the best way to unfreeze meat. If your meat is still in its original Styrofoam tray and covered with cling wrap or in a freezer bag, place it as is in the fridge, in a dish (to collect any liquid that may escape). Calculate 10 hours per kilogram (or 5 hours per pound) for the meat to thaw completely.
Thawing meat in cold water
If you’re a little pressed for time, you can also place your meat (whole or cut) in a large bowl filled with cold water placed in the sink, unless it has been vacuum packed or placed in an airtight bag with as much air removed as possible. Change the water every 30 minutes to prevent bacterial growth (and avoid thawing in warm water for this same reason). Each kilogram of meat will require two hours to thaw (or one hour per pound). Once you’re done, make sure to carefully disinfect your sink and any surface the meat may have come in contact with—a solution with a low concentration of bleach will do the trick.
Thawing meat in the microwave
Really last minute? Use the microwave! Your meat will be ready for cooking in just a few minutes. Simply remove it from its package and put it in a dish. This is important, as some material, such as polystyrene, cling wrap, and plastic bags, as well as carton packaging, contain chemical substances that can contaminate your meat.
Use your microwave’s defrost function, which was designed specifically for this purpose, but make sure to keep an eye on your meat. If the sides start to cook quickly, the power level may be too high (adjust it as needed). Turn your meat over halfway.
Note that if you use this thawing method, you should cook your meat immediately after defrosting it. Therefore, if you want to marinate your meat before cooking, you should thaw it in the fridge or in cold water.
Thawing salmon and other fish
For salmon and other fish, you can use the above-mentioned thawing methods—that is fridge, cold water, and microwave. For the cold-water method, you can place the fish directly in a bowl of cold water, without the plastic packaging, and accelerate the process even more by adding large salt and the juice of one lemon. Plus, your fish will be less dry once cooked.
Find frozen fish and seafood at IGA
Make sure you have a selection of delicious fish and seafood in your freezer—perfect for when you’re pressed for time. IGA’s frozen food aisle has exclusive top-quality products, like tubed tartare by Sushi à la maison or Fruits de mer du Québec products, caught near Grande-Vallée, Gaspésie. You’ll have scallops, Matane shrimp, or lobster on hand whenever you need it. For an express recipe ready in just 20 minutes, try these spicy shrimp skewers on bloody Caesar, tomato, and spinach couscous.
Can meat that has already been thawed be refrozen?
To avoid any health risks, never put meat that has been completely thawed back in the freezer. However, meat that has been partially unfrozen in the fridge or in cold water can be refrozen, but not those that were thawed in the microwave.
Before freezing: pre-portion!
A tip to reduce waste? Opt for individually portioned food or divide your leftovers into several containers before placing them in the freezer. That way, you can thaw just what you need to roast, slow cook, braise, fry in the pan, or grill on the BBQ.