We do our best to plan ahead and let meat thaw slowly in the fridge. But sometimes a mood strikes or company drops by, and we just need to get a frozen chicken breast or a few steaks thawed, pronto! When this happens, here's a shortcut for getting that meat quickly skillet-ready.
Letting meat thaw in the refrigerator is the absolute best method because the meat is never in the temperature danger zone where bacteria grows quickly (41° - 135°). The meat also has more time to re-absorb the ice crystals that formed between the fibers.
But when this slower method isn't possible, here's what we do:
Unwrap the frozen meat and place it in a bowl big enough to hold it. Place the bowl with the meat under gentle running water in the sink. The water should be slightly cool to the touch.
Leave the meat under the water until it has completely thawed. For a thin chicken breast or a few sausages, this usually takes about 20 minutes. Larger cuts of meat can take about an hour. Don't leave the meat out for more than four hours. Sanitize the sink after removing the meat.
Of course, this does take a lot of water, but this method is safer than simply letting meat thaw on the counter because the running water keeps the temperature regulated and also prevents bacteria from growing on the surface of the meat. Meat also thaws much quicker this way, so it's not in the temperature danger zone for too long (i.e., more than four hours).
We also prefer this method over microwave thawing, which always seems to start cooking the outside of the meat before the middle is completely thawed.
How do you usually thaw meat?
This method is approved by the National Restaurant Association and outlined in the ServSafe Coursebook.
Related: What is Freezer Burn and How to Prevent It
(Image: Flickr member Stu Spivack licensed under Creative Commons)
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I defrost the same way, though for most small things I skip the running water and just use a bowl of water.
I use this same method, but I place the meat in a plastic zip top bag if possible. Watered down meat has always turned me off. It also preserves any juices that are naturally in the meat.
In order to not waste water, I use a very slow drip. This increases the defrost time, but keeps the water circulating. That would be a tip from Alton Brown, and it seems to work very well.
I put meat in a bag too, and then put a plate or something on top of it to weigh it down so it stays submerged.
to thaw chicken breast, I place a couple in a small bowl of hot water and let sit for about 10 mins. During those 10 mins, I change the hot water every 3 mins. It works and I don't end up wasting so much water.
my partner's flat has marble counters, and i've noticed when the meat has clear temperature contact with the surface (ie. in a plastic bag) then the meat thaws within an hour!
I put the meat in a zip loc bag and place it in a bowl of cool water. If it is big and flat, I use a 9 x 13 pan. It's usually mostly thawed in an hour or so.
With packages of ground meat or steaks, I usually stick the cuts, in bags with the air pressed out, in a gallon cambro filled with water. I put these in the fridge. In my experience, there is little difference between the thaw times on the counter and in the fridge when submerged. The meat is going from frozen to 40 degrees or so, and it does not seem to go any faster just because the surrounding medium is warmer. I've never tested it, but I wonder if salting the water would help the process in the same way that salting the ice water in a champagne bucket helps.
Skillets are made to evenly distribute heat. Place your wrapped meat between two skillets and it'll thaw rather quickly. Have as much surface contact as possible. (Though I usually go for the water method as it's the fastest without using the microwave)
I do use the the same processes as above with the running water. We called it "quick-thaw" in the restaurant business. Like may of the others above, I do place meats in ziploc bags when thawing.
You can also place the meat in a bowl and fill with water, then place the bowl in the microwave. Nuke on high for 2-3 minutes (depending on the amount of water), just enough to get the water hot, but not boiling (you might need to empty the water and do it once more for really thick cuts). It will quickly thaw your meat and it won't start to cook on the outside as the water acts as a temperature buffer.
Quick, easy, and efficient without wasting a lot of water or letting your meat sit in the danger zone.
best way to thaw meat. put it on a piece of aluminum. (aluminium if you're british)
there was even a scam product making the rounds a few years ago where you could buy a 'special' defroster panel. but any large skillet will do.
and to @thelawoffives, salting ice makes the freezing point lower, and allows liquid water at a below normal freezing temperature to be near the thing you are chilling. it will not speed warming. it will raise the boiling point if you want a hot bain marie though...
Quick defrost: place the item in a zip lock bag, fill the sink with very warm water, submerge the bag in the warm water and weight down the top with a heavy pan. The bag of frozen things is surrounded with warm water and quickly thaws. A sink full of water is better than running the tap for a long period of time. Works for me.
My mom used to do the running water trick years ago when I was a kid and on those occassions when I've failed to plan ahead, I do the same. Works every time.
And waste all that water?!?!? I'd rather go without meat.
I'd also add: When you're planning to freeze some meat, arrange it so it will defrost faster, such as laying chops side by side rather than stacked on top of each other.
Cold is the absence of heat, so when thawing meat you want to introduce warmth to the meat via the most conductive method. Marble counters, aluminum, and water all will transfer heat. The most important thing is to remove anything from around the meat that will block the transfer of heat, like styrofoam or paper packaging, or AIR (since air is actually an insulator). If you put the meat in plastic before putting it in a waterbath just get every bit of air you can out. Wrapping it tightly in aluminum foil it probably better (but less foolproof).
If I have meat with styrofoam backing wrapped in plastic I will put the meat on the counter top side down so that the meat has the most direct contact with my countertop.
The point of the running water is to create movement that will conduct the colder water away from the meat and replace is with warm water. If you can somehow create a whirlpool bath to put the meat in, it will achieve the same effect.
I've always used a cast iron pan.
I put the meat in a large bowl of warm heavily salted water. In 20 minutes it's defrosted and brined.
Wasting all that water in drought is not an option...
To those concerned about wasting water, it only takes what will fill the bowl with the meat in it, plus a slow drip to keep the the water moving. This is the way we thaw things in my intro to food prep class, as it is a safe way to that food fairly quickly.
The episode of Good Eats on this also shows that cold water works faster. Something about how there is less difference between the temp of the food and the temp of the water so they equalize faster.
What I found most effective was to massage the meat thoroughly for approximately 15 minutes. Then I put it in a bag (bag not always necessary) and I sit on it for a little while longer... (Until the meat is fully thawed.) Hope this helps!