How to thaw ribs What are the fastest ways to thaw ribs?

1, water flushing thawing method: directly put the meat under the faucet, which is a very fast thawing method, especially for the ribs. It only takes 3-5 minutes to rush to the gap in the ribs, and a large rib weighing 3 kg can be completely thawed. Because there is less time in contact with water, meat will not be "soaked", just like fresh meat. The only drawback of this method is that it needs a little water.

2, salt water thawing method: when it snows in winter, you can often see "salt" on the road, and the snow that comes into contact with salt will soon melt. This is because the freezing point of salt solution is low, which can increase the condensation nuclei of water, making ice easier to become water. Similarly, when we thaw meat, we can also melt two spoonfuls of salt first and soak the meat in salt water, which is several times faster than thawing it directly with water. After thawing, rinse the salt solution on the surface again.

3. Metal basin thawing method: The thermal conductivity of metal is much higher than that of porcelain and wood. Put the ribs or meat pieces that need to be thawed in a metal basin, and then buckle a metal basin on it to increase the heat conduction area and speed. If possible, put the metal basin on the metal surface, so that the thawing speed is much faster than that directly in the air. If there is an aluminum basin, the heat conduction effect of aluminum is higher.