Defrost in the fridge

You can actually save some money, by defrosting food in the fridge. Plan you dinners 1-2 days ahead, to let the food have time to thaw properly. The fridge uses less power, as the food keeps the temperature down. The fridge has to cool one hour less for every kilo of meat you defrost in it. The result is better taste wise and also hygienically .

All the boys will be home for the weekend and we are having roast pork (the Danish way).  I've put the roast on a plate, so it won't leak meat juice all over the fridge. Friday, when it's completely defrosted, I'll put it on the kitchen table for an hour or so, before it's going into the oven.

Allowing the meat to have room temperature before cooking or roasting is important, otherwise it can get tough and dull. And there's no reason to ruin a good piece of meat, right?