How to Thaw Meat

The fastest way to thaw meat is in the microwave. But every time I try this, the edges of the meat end up being partially cooked, especially with chicken. This makes them tough, rubbery, and unable to hold seasoning or marinade to get a really good flavor. Here are some alternative ways to thaw meat.

Difficulty: Easy

Instructions

Things You'll Need:

• Hot water
• Plastic bags
• Bowl

1. The easiest way, but the one that require some forethought, is to set your meat in the refrigerator for a day. This is the best option for poultry because it should not be allowed to come to room temperature before cooking and allows for a marginal temperature increase.

2. The quickest way is to put your frozen meat in a plastic bag and submerge it in hot (not boiling) water. Change the water when it gets too cold. This is my preferred method for steaks because they are cooked best when allowed to come to room temperature.

3. You can use this method for chicken, but you need to make sure you cook the chicken when it is still cold so it doesn't get to room temperature.

4. You can go ahead and use a marinade in the bag while beef is thawing. However, you need to wait until after it is completely thawed to use dry seasonings.

5. Another method for beef is to just let it sit (covered or sealed) on the kitchen counter for a few hours (while you are at work) to let it thaw. Again, not a good option for chicken, which needs to stay cold.