3

votes

What is the best way to defrost my plastic-wrapped frozen meat?

Answered on August 19, 2014
Created January 12, 2011 at 10:44 PM

I buy quite a bit of my meat and fish already frozen (such as from US Wellness or Fresh Direct). Most of it is wrapped in plastic.

I usually defrost my meat by letting it sit in the fridge until it's defrosted. But sometimes when we're in a rush we put the fish in a stainless steel bowl with lukewarm filtered water until it's defrosted (I usually take it out of the plastic first).

What do you do?

03fa485bfd54734522755f47a5e6597e

(3944)

on March 25, 2011
at 01:42 AM

Same here. I try to thaw things ahead of time, more for planning than for safety. But if I forget, I don't hesitate to use warm water. I know it's supposed to be dangerous to let meat defrost in warm water or room-temperature air. But I have a hard time seeing how that's dangerous, but unwrapping it and putting it in a crock pot and letting it warm up *in there* over a few hours' time is fine.

04293f705870e1837b8670d3c1cd5f67

(2261)

on March 24, 2011
at 03:52 PM

Is the fish in filet size pieces? that defrosts so fast in sink w/ cold water.

04293f705870e1837b8670d3c1cd5f67

(2261)

on March 24, 2011
at 03:50 PM

I use cold water in the sink too (in the morning)...

Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on January 13, 2011
at 02:44 PM

oh just to protect the meat from getting all water logged, and minimize the gross factor for the water. especially if thawing a couple of things at a time.

1ec4e7ca085b7f8d5821529653e1e35a

(5506)

on January 13, 2011
at 01:00 PM

Because at 32 degrees water goes from solid to liquid without an increase in temperature. It reduces the chance for the meat to get warm and spoil in your water.

A89f9751a97c3082802dc0bcbe4e9208

(13978)

on January 13, 2011
at 04:00 AM

Got any recipes that you can share?

A89f9751a97c3082802dc0bcbe4e9208

(13978)

on January 13, 2011
at 04:00 AM

Can you comment on why I should keep it wrapped?

E46d4f7e35e46ee4e8211ab4bc852023

(1510)

on January 13, 2011
at 03:04 AM

Sorry, but why exactly does the temperature of the water matter? I'm still a little green when it comes to all things meat.

E46d4f7e35e46ee4e8211ab4bc852023

(1510)

on January 13, 2011
at 03:04 AM

Sorry, by why exactly does the temperature of the water matter? I'm still a little green when it comes to all things meat.

4b97e3bb2ee4a9588783f5d56d687da1

(22923)

on January 13, 2011
at 01:47 AM

Same as you, SS bowl.

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11 Answers

8
1ec4e7ca085b7f8d5821529653e1e35a

(5506)

on January 12, 2011
at 11:49 PM

You can put it in the bowl and let cold water run from the tap into it. As cold as possible. You're basically wanting to transform it from frozen to thawed with the least temperature increase possible. I usually leave the plastic on.

Quick google search for safe defrosting methods yielded this link. http://www.fsis.usda.gov/factsheets/big_thaw/index.asp

E46d4f7e35e46ee4e8211ab4bc852023

(1510)

on January 13, 2011
at 03:04 AM

Sorry, but why exactly does the temperature of the water matter? I'm still a little green when it comes to all things meat.

E46d4f7e35e46ee4e8211ab4bc852023

(1510)

on January 13, 2011
at 03:04 AM

Sorry, by why exactly does the temperature of the water matter? I'm still a little green when it comes to all things meat.

1ec4e7ca085b7f8d5821529653e1e35a

(5506)

on January 13, 2011
at 01:00 PM

Because at 32 degrees water goes from solid to liquid without an increase in temperature. It reduces the chance for the meat to get warm and spoil in your water.

7
Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on January 12, 2011
at 11:50 PM

the water in the bowl should be cold instead of lukewarm, and its (IMHO) better to keep it wrapped while it soaks.

Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on January 13, 2011
at 02:44 PM

oh just to protect the meat from getting all water logged, and minimize the gross factor for the water. especially if thawing a couple of things at a time.

A89f9751a97c3082802dc0bcbe4e9208

(13978)

on January 13, 2011
at 04:00 AM

Can you comment on why I should keep it wrapped?

4
3e6c0ab969e49e2f341d6a55ac771cc4

(420)

on January 13, 2011
at 08:37 PM

Thawing meat in warm water creates the perfect environment for nasty little creatures to grow on your meat. You may have always done it without a problem, it just not worth risking. It's against health code to do it in a restaurant so I wouldnt do it at home. If I don't plan ahead, I always go with ground elk or buffalo which I put, frozen, in a skillet with a little water and keep flipping. By the time it thaws, the water is gone and it browns nicely.

4
0c0c5c65612425e497b7231c21516943

(1354)

on January 13, 2011
at 01:01 AM

You can also throw frozen meat in a crockpot as a stew. Works this way and it is great!

A89f9751a97c3082802dc0bcbe4e9208

(13978)

on January 13, 2011
at 04:00 AM

Got any recipes that you can share?

0
E2b9c679315c7c9c7265783dde89f350

on March 24, 2011
at 06:07 PM

I thaw in the fridge overnight, but if it isn't quite thawed enough, I set it on the counter for an hour or so if I have the time, or run cool water over it if I don't. If it's too solid to be quickly thawed in water or on the counter, I stick it back in the freezer and pull out something quicker to make (one of the few reasons I keep canned fish around).

0
9aa2a816c61170cc0183a68be0386ba5

on March 24, 2011
at 02:08 PM

In the case of pre-packaged frozen fish or meat, I fill the sink with cold water, put the packages in the sink and weight them down with a plate.

If its a large piece of meat, I usually use the fridge method.

0
79fc447191de75e7c178951594a43f13

(448)

on January 13, 2011
at 06:31 AM

I almost never defrost meat before it needs to be cooked because just is another thing to think about. I put the meat package in a bowl with warm water and let it sit for 30-60 minutes, then unwrap, and cook it. I use warm water because it will defrost faster. If I am hungry, I'll start cooking before the meat is fully defrosted and break up the center of the frozen meat by hand.

03fa485bfd54734522755f47a5e6597e

(3944)

on March 25, 2011
at 01:42 AM

Same here. I try to thaw things ahead of time, more for planning than for safety. But if I forget, I don't hesitate to use warm water. I know it's supposed to be dangerous to let meat defrost in warm water or room-temperature air. But I have a hard time seeing how that's dangerous, but unwrapping it and putting it in a crock pot and letting it warm up *in there* over a few hours' time is fine.

0
Cc93847bfa820f0f2da654060b401fa5

(746)

on January 13, 2011
at 12:21 AM

Put it on the counter in the morning. Eat it later when it's soft.

0
7e746be2f0e550a8cd7df881322ae705

on January 12, 2011
at 11:53 PM

I just put the plug in the sink and then fill it with cold water. I flip the package over, so the foam plate in on top and the meat is facing down.

Or I nuke it. Which I hate to do, but sometimes I'm just that lazy or pressed for time.

I am a neurotic planner though, so it's not usually a problem.

04293f705870e1837b8670d3c1cd5f67

(2261)

on March 24, 2011
at 03:50 PM

I use cold water in the sink too (in the morning)...

0
02779c1596a1f7427eba7f6398d16b30

on January 12, 2011
at 11:20 PM

Fish can be wrapped in foil and bake with all the fixings!

0
543ffa0194aea9365f7be764aa112356

(115)

on January 12, 2011
at 10:48 PM

I put it in a bowl with water as well. do this with almost all meat I eat. We are terrible planners.

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