How to Thaw Meat Quickly

Published on Monday, June 2, 2008, by CHOW Video Team / Edit Post

How to Thaw Meat Quickly

CHOW Food Editor Aida Mollenkamp has learned from experience that metal-on-metal can work wonders. This defrosting method is controversial—it’s not how the USDA would have you do it—so choose small cuts of meat that can defrost within two hours. In any case, use this method at your own risk.

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  • I suppose it works because metal makes a good conductor.

  • I had a chance to test Flavor4TheFever's proposition yesterday, and it is spot on. I had intended to do some shopping for dinner, but it was raining, so I decided to pull a steak from the freezer--a little over a pound wrapped in butcher paper.

    I set it in the paper on the back of an upside down cast iron grill pan for better contact between the meat and the metal, and after 20 minutes, it was...+READ

    I had a chance to test Flavor4TheFever's proposition yesterday, and it is spot on. I had intended to do some shopping for dinner, but it was raining, so I decided to pull a steak from the freezer--a little over a pound wrapped in butcher paper.

    I set it in the paper on the back of an upside down cast iron grill pan for better contact between the meat and the metal, and after 20 minutes, it was still hard as a rock.

    I moved the steak to the inside of a heavy 12" tin-lined copper saute pan, which is an excellent conductor of heat, and after about 10 minutes the entire pan was cold (which didn't happen with the cast iron pan) and the meat was softening. It took about an hour to defrost most of the way, and I ran it under cold water for a minute or two, patted it dry, and was ready to grill.-COLLAPSE

  • bob delGrosso is almost right - as is Aida. The reason why it works is because she used aluminium pans. Aluminium is a great conductor of heat. It's the same reason aluminium pans heat up so quickly.

    Had she used cast iron, it wouldn't work.

  • creamfinger
    This method thawing of meat is not very dangerous unless the meat is left out so long that it begins to decompose. I would not recommend it for ground or rolled and tied meat or meat that is to be eaten raw -not at all- but it is fine for whole meat that will be cooked.

    The reason that it is not unsafe is that any bacteria that will grow in the few hours that the meat sits out will...+READ

    creamfinger
    This method thawing of meat is not very dangerous unless the meat is left out so long that it begins to decompose. I would not recommend it for ground or rolled and tied meat or meat that is to be eaten raw -not at all- but it is fine for whole meat that will be cooked.

    The reason that it is not unsafe is that any bacteria that will grow in the few hours that the meat sits out will only be present on the outside of the meat. Once the meat is heated on the outside, the bacteria dies and it is safe.

    Aida
    The reason the method is faster is that heat from the air is conducted through metal is conducted to the meat faster than it would be through glass, plastic or any other commonly available kitchen storage containers. I'm not sure that the method is faster than thawing in a plastic bag under cold running water though. And the latter is definitely safer.-COLLAPSE

  • I dont think Salmonella is some big scary monster hiding around the corner just waiting for you to leave meat on the counter for an hour.

  • Get Salmonella just once and you won't call it paranoia, and you'll never take it lightly again. I speak from experience.

  • In a restaurant, the law is four hours in the bacteria zone and that's probably well cautious. I've used this method in the past and it is pretty effective (though I'm amazed she doesn't realize it is because metal is a good conductor of heat...). As long as the meat isn't out for like 6 or 8 hours, I can't imagine you're in any danger. Paranoia like creamfinger's always surprises me.

  • Years ago (!) I used to leave the meat in the sink overnight to defrost. Nothing ever happened and I was never sick. Now, I abide by the rules.

  • .

  • This is so unsafe that I'm astonished that it remains available for viewing. The USDA considers only 3 methods to be safe for defrosting meat: refrigeration thawing, microwave thawing and cold water thawing. They even go so far as to state: "Foods should never be thawed or even stored on the counter. Food left above 40 °F (unrefrigerated) is not at a safe temperature.".

    The method shown in the...+READ

    This is so unsafe that I'm astonished that it remains available for viewing. The USDA considers only 3 methods to be safe for defrosting meat: refrigeration thawing, microwave thawing and cold water thawing. They even go so far as to state: "Foods should never be thawed or even stored on the counter. Food left above 40 °F (unrefrigerated) is not at a safe temperature.".

    The method shown in the video may be somewhat quicker than the USDA's recommended thawing procedures, but it also establishes the perfect environment for rapid bacteria growth.

    Chowhound, you represent yourselves as a food authority. I wonder how many people have become sick on this advice.

    You may want to consider some sort of health warning to alert anyone who might have viewed this video, that handling meat in the way described may result in certain unwanted side affects... such as nausea, vomiting, abdominal cramps, diarrhea, fever, and headache. Not to mention a rather long stay at the hospital of their choice.-COLLAPSE