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Tips and tricks blog Lifehackery recommends that the next time you thaw frozen meat try pouring a cup or so of vinegar on the frozen flesh—the vinegar will lower the freezing temperature of the meat so it will begin to thaw more quickly and the acid in the vinegar will break down connective tissues that will make the meat more tender.

You can always rinse the vinegar off the meat once defrosted, but in some dishes the vinegar may add a nice flavor, such as using an apple cider vinegar on a Bavarian-style pork roast.