Water Conservation #1: Defrosting Food

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While strolling up and down the aisles of the supermarket, you suddenly remembered the juicy rib eye steak that’s still sitting quietly in your freezer. A classic pan-seared rib eye steak sounds like the perfect, mouth-watering solution to dinner. You can hardly wait.

But first, you’ve got to defrost that steak. Cooking steak involves more than just taking the meat out of the freezer and slapping it right on the grill (or in the pan) – otherwise you’ll probably have to wait forever for dinner to be served.

Some approaches to thawing food are unsafe and can cause illness, but I recommend refrigerator thawing for safely thawing food. Not only is it the easiest method, but it helps you save water (from not using the cold water thawing method) too!

All you have to do is stick that steak in the fridge and simply wait until it’s thawed. It requires almost zero effort on your part – just some patience. You may have to wait for quite awhile for larger items to defrost, but that waiting does have a payoff.

You don’t have to cook defrosted food right away (if you keep it in the refrigerator), and that’s a major advantage if you’re faced with last-minute changes in plan.

(Defrosted) poultry, fish and ground meat can be kept for 1-2 days in the refrigerator before cooking; beef, pork and lamb can be kept for 3-5 days after thawing. If you ever decide not to cook the thawed food, you can safely refreeze them again within these same time limits. It’s definitely a win-win situation!

 

By Vivian Tan

 

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