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Fast thaw

Willie Lump LumpWillie Lump Lump Posts: 229
edited 9:56AM in EggHead Forum
this is from my favorite food writer Harold McGee. Very much worth a look for a technique when dinner wasn't planned the day before and you need to thaw something fast.


  • loco_engrloco_engr Posts: 3,673
    I like toys and gadgets :ermm: but I don't think I'll consider this:

    "Quick-thawing is easy to adopt in the home kitchen. But don’t expect your thaw times to match the lab times I’ve quoted unless you have an immersion circulator or another method to keep the water in motion and at a constant temperature."
  • srq2625srq2625 Posts: 262
    Not news to me. The DW and I have been doing this for 30 or more years.

    Run the tap until the water get warm. Fill the second sink about 1/3 and toss the vacumn packed meat of choice into the water. Come back in 15 to 20 minutes. Start cooking.

    We have yet to suffer any ill effects from this practice.
  • BananaChipzBananaChipz Posts: 207
    All the water really needs is a small amount of circulation.

    If you put the meat in say a bucket or big bowl in the sink, and have the water trickle into it, it will create enough circulation to assist the thaw..
  • guzzijasonguzzijason Posts: 143
    I've been doing this for quite some time (maybe picked it up from Alton Brown?) and it's amazing how well it works - even with cold water, which is what I use. Its good to know that people aren't dying from using warmer water... maybe I'll bump my temp up next time.

    I actually had to use this "convection thawing" trick a few years back when I picked up a box of ribs from a local wholesaler, only to find that they were frozen solid. I needed them thawed quick so they would be ready for a party we were having, so I put all the (vacuum sealed) ribs into a cooler, placed the cooler in my bathtub, filled it with cold water, and then let a stream of cold water continue to run over them. I think my dozen rock-hard racks of ribs were completely thawed in maybe a couple hours.

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