So I alluded last week (actually I didn’t allude, I flat out told you) to my trick to thawing meat in a hurry. The fact is when I am on the ball I simply move meat from the fridge to the freezer the night before I need it. But when that fails to happen (and frankly it often fails to happen) I am left with 3 choices.
Punt and change menu plans or *gasp* resort to take out
Thaw the meat in the microwave. Let us pause for a minute. Whenever I thaw meat in the microwave gross things happen. Parts seem to remain frozen while other parts cook. And the cook parts are just nasty in my humble opinion. It just never goes well.
So thankfully I discovered method #3.
Fill a bowl with tepid water and submerge the meat until thawed
You really don’t want the water to be hot or it has the potential to start cooking the meat and to allow the germies to grow. It should take about an hour to thaw if the meat is around a pound.
A word of warning. You are technically supposed to change the water frequently so that it stays cold and does not reach room temperature and allow things to grow. I don’t always stay on top of this so I suppose we are a bit at risk. But you should know that it is what you are supposed to do in case you don’t want to walk on the wild side like we do.
Other than that this method is so easy, relatively quick and much more appealing in a pinch than the microwave. And it is what works for me!
This post is linked up to Works for Me Wednesday at We Are That Family.