Mince is a staple for many households for a good reason: it’s easy to cook, and the possibilities are endless for a quick midweek dinner. But if it’s in the freezer, you’ll need to know how to defrost mince safely before you can use it for your favourite recipes.
The right and wrong ways to defrost mince
While your first thought might be to leave your mince on the bench to defrost, this is never recommended and is considered unsafe.
In fact, the safest way to defrost mince is in the fridge, although that can take all day.
Mel Alafaci, a Brisbane-based chef and author of Culinary Quickies, says to place your mince in the fridge for 24-36 hours before cooking.
“This gradual defrosting is what the professionals recommend as the safest way to maintain the integrity of the beef as the ice crystals defrost slowly and the mince is kept at the ‘safe’ temperature zones.”
But if you need your mince defrosted right before you start cooking, there is another way to do it safely.
Luckily, there are two ways to defrost mince quickly: in the microwave and with cold water!
How to defrost mince in the microwave
“Depending on the strength of the microwave, you can safely defrost a 500g pack of mince in about 5-12 minutes,” says Mel.
“The only problem is that sometimes the corners might ‘cook’, leaving you with a bit of unsightly grey mince. This can still be cooked and used, and by the time you have fluffed this up and cooked it, there is no harm done.”
How to defrost mince in water
“Yes, it’s quicker to defrost in warm or hot water, but it’s not considered safe,” says Mel.
“Use cold water and ensure that the mince is ‘watertight’ by leaving it in the packaging or placing it in a Ziplock bag so that the water does not interact directly with the mince. “
“You definitely don’t want the water touching the mince directly, so make sure you bag it at least.”
Can I cook mince from frozen?
While it might seem convenient to put frozen mince straight into a pan to cook, it’s not a safe option according to the Australian Food Safety Institute, which states: “Although veggies can be cooked from frozen, meat or poultry should always be thoroughly defrosted before cooking.”
So if you decide to use frozen mince at the last minute, opt for one of the safe methods to defrost it instead.
CHEF’S NOTE: Always remember that the food safety danger zone is between 5-60 degrees Celsius, so the rule is to always keep it under or over those temperatures to keep you and your family safe.
