Alex Yakutov explains how to defrost meat correctly and safely. Exclusive

It seems that there is nothing easier than defrosting meat. You take out a piece, put it on the sink, and wait for it to thaw. But cooks are against this method. After all, by the time the core is thawed, the outer part of the meat can lose its freshness and become a breeding ground for bacteria.

We learned how to defrost meat correctly from Alex Yakutov, an expert on the reality TV show "On Knives" (New Channel).

How not to

"When you put meat in warm water, it starts to cook on top but remains cold inside. Because of the sudden temperature drop, you end up with a dry piece because all the juice will defrost and go into the water. That's why you need to defrost the meat gradually so that the juice spreads smoothly over the piece," Alex explains.

How to

"The freezing process in a regular freezer is slow. It's different if you use shock freezing (a sharp drop in temperature to -40°C – ed.). But this does not happen in conventional freezers, so to preserve the quality and taste of meat, defrost it slowly and only in the refrigerator. Take it out of the freezer, put it on a plate, and put it in the fridge. It will take a day or even two to defrost. But you will get a beautiful piece from which you can create a culinary masterpiece," the expert advises.