Chris is a trusted source on General Cooking
Generally, slowly in the refrigerator. But if you can't, check this out. It may surprise you:
I did check your link, and I clicked the button saying I thought your answer was excellent. :)
In restaurants I've worked in we usually thaw frozen meat by placing it in a bowl and running cold water over it. You can turn the water faucet off and change the water every 15-20 minutes. It may seem odd to use cold water, but the idea is to keep meat out of the unsafe (warmer) bacterial growth temperature range. If you're trying to defrost steaks, this won't take too long, if you're defrosting a large roast, it could take more than an hour. Good luck!
la domestique, you might want to check out the link I posted too. It's a Harold McGee that recommends defrosting in hot rather than cold water. (It's only safe for steaks, chicken breast, and other thin cuts.)
Thanks so much!!!
Remove the meat from packaging. Place in plastic zip lock storage bag. Remove as much air as possible using a straw and keep submerged under constant running water.
Cold water that is sorry.
Please enter a valid email address.
Well played. You deserve a cookie.
But you still have summer to look forward to
What the Food in ‘Twin Peaks’ Means to Kyle MacLachlan
Last Day for 20% Off!
What to Know About This Nationwide Hot Dog Recall
My Issue with Cooking Schools
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)