We know the feeling well. You get home from work and can’t wait to throw a couple of ribeyes onto the grill and unwind. There’s only one problem – the ribeye is still frozen! Defrosting meat or fish can scare some folks off, but we’ve got some foolproof ways to enjoy your bounty as soon as possible!
Naturally, this is the easiest way to thaw your meat when you have time. Throw your meat into the refrigerator and come back the next day when it’s thawed! This method works well when planning out your meals. Different cuts of meat may take longer to defrost, so make sure you give the meat a day or two in the fridge to fully thaw. Chicken, fish and ground meat can keep for 1-2 days in the fridge, but steaks and roasts will keep for another 3-5 days. The nice thing about this method is that you don’t have to cook the items right away – meat that’s been defrosted in the fridge can be refrozen if plans change!
Cold Water Thawing
We use this method quite a bit at our test kitchen! Simple take the protein you would like thawed and place it in a bowl in the sink. (We suggest clearing out any lingering dishes!) You can either turn the faucet on and let the water run over the product or simply submerge it in cool water and let it sit. Just make sure to to change out the water every 25-30 minutes. While this method is handy, it still takes some time. By our estimate, it takes about an hour to defrost a pound of meat.
Quite possible the quickest way to thaw your protein, simply press the defrost button on your microwave and viola! Defrosted meat. If you’re defrosting a piece of meat that has pieces, pull them apart as they defrost. Make sure you cook the food immediately to ensure it’s safety. Once the food has been cooked you can safely refreeze or refrigerate.
How to NOT Thaw Meat
Food born illnesses are no joke- take the proper steps to ensure that your kitchen is a safe place for you and your family! Do not thaw meat out on the countertops during the day or submerge them in a hot water bath; this is never a good idea! According to the USDA, the outer layer of the product will sit between the bacteria-breeding temperatures of 40F – 140 F.