Unbelievable Benefits of Using Vinegar on Meat Only Once

Freezing food is a great way to save money, preserve food for longer, and avoid waste. If frozen correctly, food can be stored for several months. One of the biggest concerns when freezing food is how to defrost it quickly, without waiting for a long time.

There are many ways to defrost food, such as transferring it from the freezer to the refrigerator, allowing the food to defrost slowly, or soaking the food in cool water, defrosting it in the microwave. Depending on the type of food, you can choose the appropriate defrosting method, including a quick defrosting method that few people know about. That is using vinegar.

Vinegar will help speed up the defrosting process. Whether it’s frozen pork or beef, when soaked in vinegar, it will defrost faster. After defrosting, you can rinse it with clean water before marinating and cooking. However, this method only applies to whole pieces of meat.

Additionally, this is also a way to make the meat tender after defrosting. It’s thanks to the acid in vinegar. It will tenderize the muscle fibers in the meat while retaining the delicious flavor of the meat. You can choose fruit vinegar or regular white vinegar. They all have the same effect of making the meat tender and delicious.

Soaking frozen meat in vinegar not only helps defrost it quickly, but also makes the meat tender. (Photo: Internet)

If you don’t want to use vinegar to tenderize the meat, you can use high-acid fruit juices such as lemon juice, orange juice, or even tomato sauce. This is perhaps the “kill-two-birds-with-one-stone” trick that every housewife should know to make their cooking tasks easier and faster. You can give it a try.

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