I think we have all been there. You come home and you have a great idea for dinner but all you have to work with is a big frozen block of meat. What if you want to make homemade burgers, or grill up a that ribeye you have been saving in the freezer?
I mean yes you can thaw it in the microwave, but do you really want to risk the beautiful ribeye becoming tough and grey when you accidentally microwave it too long? Or use that mysterious defrost setting that sets the timer for 10 minutes only for you to pull out the meat and have it still frozen?
Why not use that 10 minutes a little more wisely and end up with a result we can actually work with.
As far as my experience, this is the best, fastest, and most consistent method of safely thawing and defrosting meat.
It works well with ground beef, steak, chicken, sausage, and even some fish.
Lets get to it.
What you’ll need:
- Frozen meat (Duh)
- A sealable storage bag large enough for the meat
- A bowl also large enough for the meat
- warm but preferably hot water
What you’ll need to do:
1. Take your frozen meat and seal it in a freezer bag. Try to remove as much air as possible.
2. Place meat in bowl and fill with warm water
3. For Ground Meats, fish (see note), smaller cuts: Let stand for 10-15 mins
For Large cuts, roasts, big frozen blocks: Let stand for 25 – 30 mins
Check water periodically to make sure it doesn’t cool down too much.
Your meat should now be nice a thawed out ready to make into something delicious!
Tip: Leaving a small opening in the bag and then partially submerging bag, then sealing the rest will help remove some excess air
Note: Careful with delicate meats like fish or shellfish, you don’t want the water to be so hot that it cooks them