How to Quickly Thaw Meat- Works For Me Wednesday

frozen meat

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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.

  1. Punt and change menu plans or *gasp* resort to take out
  2. 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.

  3. Fill a bowl with tepid water and submerge the meat until thawed

  4. 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.


  1. I love this trick! Use it all the time
    Steph recently posted…“If evolution really works- how come mothers only have two hands”My Profile

  2. We use a trick that I learned from Alton Brown (I love him!). Fill a bowl with cool water and put the meat in. Position the bowl under the nozzle in your sink and allow a slow-but-steady stream of water to run into the bowl. The excess will, of course, run out of the bowl. The movement of the water causes the meat to thaw faster. He went into all of the science behind it (which I thought was way cool since I used to teach high school science), and it really works!
    Damsel recently posted…There’s more than oneMy Profile

  3. (Shhh — I’ve been doing the HOT water method, replacing it as it cools with more HOT water… for years and years.)

  4. I often forget to put the meat from the freezer to the fridge. What I do is put my meat in the slow cooker with a cup of water and cook on low for 6 hours. Then I drain the water and mash up the meat. It’s incredibly easy to break it up and doesn’t take a lot of work.
    Miranda recently posted…Wordless Wednesday – Spring In Our StepMy Profile

  5. I’ve been doing the water method for years. Because, you know, I remember to move my meat to the fridge about .1% of the time. I’ve done the running water method and it really does help thaw faster.
    Sarah @ Loved Like the Church recently posted…Top Ten Things I Miss About IowaMy Profile

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