Parboiling frozen meat in hot water to defrost, as described, is generally not recommended due to potential health risks and a loss of nutritional value.

The safest way to defrost meat is slowly in the refrigerator's chiller compartment. If you need to cook quickly, you can submerge the sealed food in cold water. Parboiling meat in hot water for a few minutes does not fully defrost it and can increase the risk of bacterial contamination.

Bacteria like Salmonella and Campylobacter often cling to meat surfaces, and normal washing cannot easily remove them. When meat is defrosted with hot water, rinsed with cold water, and then parboiled, it loses nutrients and its initial freshness.

The safest approach is to allow the meat to defrost completely. Then, blanch it briefly in water to remove any scum before cooking it thoroughly. This method also helps eliminate fat or other impurities like dust, sand, hair, or bone fragments, yielding a clear broth that improves the overall taste.

It is important to note that this scum is not a harmful chemical and is a normal occurrence; consuming it will not cause food poisoning. The amount of foam that rises depends on the protein content of the specific meat and bones.

Parboiling meat from cold water for the first few minutes helps remove impurities. *Photo: Bui Thuy*

To ensure a delicious meal, always purchase meat from reputable suppliers. Thoroughly clean any hair and wash the meat. Adding a sprig of ginger and some onion during cooking can also enhance the flavor of the broth.

Associate Professor, Doctor Nguyen Duy Thinh

Former official, Institute of Biotechnology and Food