I left some cod filets in the fridge overnight to thaw (I put them in sometime around 2 or 3 in the afternoon yesterday), and this morning they're still pretty frozen. I have about 7 more hours until I cook them, but I'm worried they won't be thawed all the way. Is submerging in room temp water a safe way to finish the process if that is the case?
From our grain-free goddesses at Sweet Laurel Bakery.
Tender, Fluffy Biscuits Without a Drop of Butter or Flour
This Recipe Instruction Has Me All Riled Up
A Crawfish-Filled Weekend in Savannah
We're Rolling Out the Best