How To Get The Chill Off

There is a best way to thaw (defrost) your meat or fish, and there is the way to recover the meal you had planned to make with a quick thaw.  Although I recommend the first method, I understand, especially as busy students, that you do not always have time to think more than 30 minutes ahead.  Therefore, I will discuss the better way to thaw, but also discuss a sometimes more realistic method for the crazy lives of college students!

How To Thaw Method #1
Remove meat or fish from freezer and place into the refrigerator the night BEFORE or first thing in the morning on the day you plan to cook it.  You can place it into a bowl or dish to avoid any melted water getting in the fridge.  This method allows for a slower defrost, but keeps the meat or fish most fresh for when you are ready to cook it.  It also saves the meat from the danger of bacteria that it can be subjected to by defrosting completely outside of the fridge.  You can even keep it in the fridge for up to two days before you will be cooking it.  About a half hour to hour before you are ready to cook, remove from the fridge and let sit out to get the rest of the chill off.  I normally set out my meat or fish around the time I will start preparing the rest of the meal.  So, by the time I am ready to cook the main dish, any remnant frost from the freezer is long gone!


How To Thaw Method #2
Remove your meat or fish as soon as possible.  Put into a bowl or dish large enough to hold it and place it into the sink under running cold water, NO HOT WATER.  Hot water encourages bacteria to form.  Fill the bowl to the top and let the meat sit under the water level.  When the water begins to warm, put new chilled water in.  Continue to replace water until it is mostly thawed.  Then let sit out for as long as possible until beginning to cook.


{CC}     Collegiate Cooker