to thaw meat quickly

[Llyra]

I have this chronic problem with meat, that I can't remember to take the meat out of the freezer early enough for it to be thawed completely. Or I thaw it, and it takes too long, and then plans change, and we wind up not cooking it, and it goes to waste. My mom used to thaw meat out on the counter, and we never got sick from it or anything, but I guess technically it's not safe. But fridge thawing takes a long time.

I have right now this piece of top round that I want to pot roast for tonight. If I cook it frozen, it'll be tough. Is there any way around this?

Can I thaw meat in water, like I would a turkey or a chicken? Should I use warm water or cool?

[mommathea]

yep - you can use water just as you would for pultry. Use cold water, and change periodically

[Drummer's Wife]

I use the defrost setting on my microwave all the time... is that really bad?

I almost never remember to take it out in time to defrost in the fridge.

[Llyra]

Originally Posted by Drummer's Wife

I use the defrost setting on my microwave all the time... is that really bad?

I almost never remember to take it out in time to defrost in the fridge.

My microwave is an older dial-operated one, with only one setting. No defrost setting.

How long do you think the roast would take, in water, to thaw? It's about two pounds.

[Ola_]

I defrost at room temp all the time with no ill effects, but I know that's not in everyone's comfort zone. They tend to be smaller things that don't take as long to thaw though. For thawing in water, I'd put it in a ziplock-type bag so it doesn't soak up too much water. Not sure how long it would take though.

I find defrosting in the micro cookes the edges of the meat - don't like that. I do use it as a last resort though (or I just cut the partially frozen meat into small pieces and cook like that, if it's going into something like a stir-fry).

[Rani]

We use Alton Brown's method. Put the meat in a ziploc. Then submerge in cool water, keep the tap running on it so its constantly swirling, changing out. Should thaw pretty quickly.

[tanyalynn]

Originally Posted by Rani

We use Alton Brown's method. Put the meat in a ziploc. Then submerge in cool water, keep the tap running on it so its constantly swirling, changing out. Should thaw pretty quickly.

Running water is a lot faster than standing water, it doesn't need to be hot water even, cold is perfectly fine.

[425lisamarie]

that's what I do, cold running water. Put in a huge bowl, weight down with a pan or something heavy, leave cold water slowly running. It's the best QUALITY this way for sure. And even when I DO leave time to thaw in the fridge, it seems it's never quite thawed all the way so I still end up cold water method

[bwylde]

I often cook from frozen ; I almost never thaw anything out. Bigger things I throw in the crockpot, as does stew meat but steaks and chops go right in the frying pan, chicken right in the oven. Every turkey I've cooked has been from frozen and it is always perfect.

[BettinaAuSucre]

Doesnt it take like 3 times as long to cook though? I mean usually if you want things to be cooked evenly and not be dry outside and barely cooked inside, its a good idea to thaw before cooking.

But whatever works. Lord knows i have cooked ground beef from frozen but never chicken or fish.

[Calidris]

I stick in front of a fan, moving air is very quick at defrosting frozen things.

[Shantimama]

Originally Posted by 425lisamarie

that's what I do, cold running water. Put in a huge bowl, weight down with a pan or something heavy, leave cold water slowly running. It's the best QUALITY this way for sure. And even when I DO leave time to thaw in the fridge, it seems it's never quite thawed all the way so I still end up cold water method

[mamadelbosque]

I thaw on the counter or in HOT water when I need it quick... We don't have enough water to do the running-water method, and tbh it just sounds uber wasteful. I've been thawing on the counter top for the past 3 years and my mom almost always did, and we've *NEVER* gotten sick. I'm sure its possible, but seems pretty unlikely to me. If I'm planning a day or two in advance and think of it I will thaw in the fridge, butthat doesn't hapen much.

[ollyoxenfree]

A trick I like to use to speed up thawing on the counter:

Place the wrapped meat in a metal pan or cookie sheet or bowl. Turn it often - maybe every 15 minutes or so. The metal is conductive, so it helps the thawing process.

The problem with thawing outside the refrigerator is the development of bacteria in the room temperature-thawed meat, while you are waiting for the frozen stuff to thaw out still. This method tends to thaw it all quickly, without time for the bacteria to grow.

It works best on steaks, chops and ground meat, rather than roasts.

For years we didn't have a microwave, so that method wasn't an option. When I have used a microwave, I find it sometimes thaws unevenly. Some parts cook before others thaw. The meat can get tough.

[CookiePie]

Originally Posted by Rani

We use Alton Brown's method. Put the meat in a ziploc. Then submerge in cool water, keep the tap running on it so its constantly swirling, changing out. Should thaw pretty quickly.

This is exactly what I do as well, the tap should run very low & it creates a convection effect. The moving water that is supposed to thaw it quicker than water that stands still, in the same way that a convection oven cooks quicker with the moving air.

[es1967]

I place frozen meat (thats in a ziploc) in a bowl of water w some ice. It thaws very quickly for me. Read that its the safest way to do it. Going to do it for my DH's chicken tonight

[pagodafish]

Ice bath is the fastest way- safely

Yup- what PP said.... Using cold running water is also recommended by the USDA. If you ever take food safety/handling exams an "ice bath" is typically the preferred method for safety and speed- it has the same effect without wasting so much water. DO NOT use hot water or leave it out at room temp all day, that's asking for trouble.... see here for the official USDA guidelines for thawing meat:
http://www.fsis.usda.gov/FactSheets/Big_Thaw/index.asp