Quick-thaw method works for meat, fish

[Chris Allingham]

By author Harold McGee in the NY Times.

http://www.nytimes.com/2011/06...he-curious-cook.html

Please read the article carefully. This method is safe for thin cuts of meat like steaks, chicken pieces, and fish filets, not for large roasts, turkeys, etc.

Regards,
Chris

 

[Hank B]

Good to know since I've been doing that for years.

 

[RichPB (richlife)]

Nice. Thanks, Chris.

 

[Matt B.]

Good stuff!

Like Walter I've been doing this for a while, but it's good to know that there isn't anything unsafe or marginal about it. I always thought it was one of those things that you really 'shouldn't' do but I did it anyway, sometimes.

 

[Jim H.]

I have also been doing this for years, but only with boneless chicken, wings & steak. I guess if there had been a problem with thawing this way, I would have known about it before now.

 

[Michael G. (Canada Mike)]

I've also been doing it, but mostly with room temp water. Nice to know it can be hot.

 

[Bob Correll]

Not as quick, but I often thaw meat/fish on the counter wrapped in newspaper.