What is one good way to thaw foods?
By Contributing Author: Janeal Yancey, Ph.D., University of Arkansas 
My meat is FROZEN! What is the best way to thaw it?
This is probably 1 of the nearly common questions I hear as a meat scientist. If y'all Google 'thawing meat', the commencement hitting that comes up is a fact sheet from USDA cleverly named "The Large Thaw.". It will tell you that there are three means to properly thaw meat.
one. Fridge, two. Cold water, 3. Microwave. Those will all work, merely there are pros and cons to each. Here are my thoughts:
1. Refrigerator. Thawing meat in the refrigerator takes longer than the other ii methods, merely it requires the least work on your part. My biggest problem is remembering to put the frozen meat in the refrigerator in the morning on my way out the door. Steaks, craven breasts, packages of basis beef, and things of that size volition probably be thawed past the time you get dwelling house in the evening, but larger cuts similar roasts or whole birds may need to be thawed overnight.
It'southward best to thaw uncooked meat on the bottom shelf so that the meat juice won't leak down onto other things in the fridge. In my fridge, the bottom shelf is the hardest to become to and is usually the hardest to notice a place to set something new, so I gear up my meat on a plate to catch anything that may seep out of the bundle. I find that a nice glass pie plate is best considering the sides are taller than a dinner plate and it volition concur in the leaking meat juice. (and, I never, ever brand an actual pie, and then it makes me experience proficient to get use out of the pie plates my dad gave me.) And then you tin can just run the muddy pie plate through the dishwasher and its gear up to make more pies (yeah, right). One nice thing about this method is that if yous decide to get out to eat after work rather than come up home and cook, the thawing meat is fine to wait until tomorrow or even a couple of days. (I'1000 ever looking for a adept excuse to eat out).
2. Common cold h2o. Getting all three of united states of america out the door, clothed and fed is really more than we can handle most mornings, so I usually don't recall to set something in the fridge to thaw for that dark. So, the cold water method is the ane I employ the most to thaw meat.
Why non hot water? Well, hot water would thaw the meat, just it would as well outset to cook it and it could cause parts of the meat to become in a higher place forty degrees. That'south the temperature where microbes can showtime to grow.
Cold h2o, right out of the tap works great. I just plug up the sink and set in the meat until it'south covered with water. Heat is transferred faster through water than air, and then it goes faster than on the counter. (That'south why all those people that went in the water on 'Titanic' were screwed).
If your meat is in a vacuum package (a sealed plastic purse with no air) you can just stick information technology direct in the water. If information technology's wrapped in paper or one of those foam packages with the overwrap from the grocery shop, I would take it out and put it in a plastic baggie. The baggie will contain the meat juice and allow the heat from the water to thaw the meat.
If I'thou really in a hurry, I will let the meat set in the cold h2o for a while, and then allow that water drain, and run in another batch. The frozen meat cools the water (stick your hands in it, information technology's a lot colder than it was), so the water from the tap will be a niggling warmer and volition assist the process go a little faster.
3. Microwave. Most microwaves have meat thawing settings, and I have been known to use them for basis beef or sausage. Usually those are packaged in chubs (little sacks) with clips and I am in a big hurry to get them cooked. I don't like the microwave method for steaks or roasts or annihilation 'intact' (that means not ground). I think it thaws unevenly and function of your meat gets cooked, while function of it is still frozen. Always put your meat on a plate (another great use for pie plates) when you thaw in the microwave. You don't want meat juice all over the rotating plate in the microwave.
Now think, information technology's ok to melt from frozen. It just takes a little longer and information technology's hard to get spices on frozen meat.
Dr. Yancey is a mom of ii fabulous little girls and an advocate of the meat industry. She has a passion for providing teaching and information to anyone who has questions, follow her blogs to stay informed!
Source: https://meatscience.org/TheMeatWeEat/topics/fresh-meat/article/2017/08/02/safe-methods-for-defrosting-meat
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