How do you defrost meat?

The long term plan: If you’re organised and you can remember to, take your meat out of the freezer the night before you’ll be cooking it and place it in the fridge ideally for 24 hours. It’ll have time to defrost nice and slowly and equally.

The short term plan: If you need to defrost quickly – that’s not really possible if you want to do it properly. But there is a way to reduce the defrosting time from 24 hours to around six hours. Here’s how: take a sealable sandwich bag, put your meat in it, then remove as much air as possible and then seal. Place it in a big bowl full of cold water in the sink, and then place a weight of somekind (maybe another bowl) on top of the meat to keep it underneath the water. Leave it for at least 6 hours and check that the meat is until it is completely thawed. Every meat is different, so they require different times to defrost, so just check the middle is not still frozen.