Tip of the Week: Thaw Meat Quickly and Safely
Although the safest way is to let meat thaw in the refrigerator (it won't reach the temperature danger zone-35°F to 135°F-where bacteria is known to grow rapidly), it's also the slowest method.
A quicker way is to place the meat in a bowl large enough to fit it comfortably, fill it with cold water, and place it under a dripping faucet. The moving water ensures a constant temperature in the water surrounding the meat and deters bacterial growth while the meat is thawing. To save water, you can opt to submerge the meat in a bowl of cold water instead, making sure to change it every 20 to 30 minutes.
Never let your meat thaw on the kitchen counter or use hot water-these will expose your meat to bacteria-breeding temperatures.
Photography by David Hanson | Text by Trinka Gonzales