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HELP!!! Quick way to defrost chop meat or boneless chicken

c
ctmom Mar 16, 2005 03:01 PM

I forgot to take anything out of the freezer this morning...any tips on quickly defrosting!!!

  1. k
    King of Northern Blvd. Mar 16, 2005 03:06 PM

    For the chicken you can soak it in water in the fridge and it will defrost in no time...I don't know about the chopped meat...

    7 Replies
    1. re: King of Northern Blvd.
      c
      ctmom Mar 16, 2005 03:17 PM

      what exactly is "no time"!!! a few hours, one hour??

      1. re: ctmom
        l
        Linda W. Mar 16, 2005 03:22 PM

        Put the items in a ziplock bag and float it in lukewarm water on the counter - it'll take more than an hour, I expect.

        Or you could nuke it on "Defrost" in your microwave, athough this tends to par-cook the edges of chicken.

        Or buy fresh meat on the way home from the market. :-)

        1. re: Linda W.
          c
          ctmom Mar 16, 2005 03:36 PM

          already home!!!

          1. re: ctmom
            l
            Linda W. Mar 16, 2005 03:38 PM

            Call for a pizza? :-)

            1. re: Linda W.
              c
              ctmom Mar 16, 2005 03:42 PM

              that was Monday night's I forgot to take something out of the freezer dinner!!! I took the chicken out at 4pm, hopefully we can eat by 6:30...

          2. re: Linda W.
            r
            Richie Mar 16, 2005 05:46 PM

            The water temp. should not be over 70 degrees and you can't go more than 2 hours doing this. I am taking a food safety class now.

            1. re: Richie
              l
              Linda W. Mar 17, 2005 08:22 AM

              By lukewarm, I meant not overly cold water. Just enough warm water to take the edge off.

      2. j
        Jess Mar 16, 2005 03:58 PM

        Chop the chicken up and make a stirfry or potpie or something, it will defrost very quickly when it's in thin strips. Like 10 minutes.

        Ground beef I defrost briefly in the microwave, then just put it in the pan mostly frozen. Peel off the layers of cooked meat, and it will eventually all be cooked. Obviously not the optimal way to cook it, but it works. Doesn't work for hamburgers, I guess, but great for spaghetti sauce or tacos.

        1. n
          nja Mar 16, 2005 04:59 PM

          Put it in a large container, weight it down so that it will stay submerged, put it in the sink, and leave the faucet running with cold water at about medium-low flow. Let the container fill up and overflow. That's the fastest way I know to defrost. Alton Brown ran an experiment with a half dozen different methods on one of his episodes, and that method was the winner. If I could remember which one it was I'd link to the transcript.

          Link: http://goodeatsfanpage.com/GEFP/index...

          3 Replies
          1. re: nja
            e
            Evan Mar 16, 2005 05:13 PM

            That is the best way, cold running water. Never thaw raw meat or chicken with warm, or even luke warm water. You'd be begging for bacteria.

            FYI - I want to say that Alton Brown did the experiment in the duck episode. I remember all the little blue ice ducks floating around the various pots.

            1. re: Evan
              e
              Evan Mar 16, 2005 05:14 PM

              One other thing is that you should put the meat in a ziploc bag to prevent it from getting waterlogged and I also don't think you need to weight it down.

              1. re: Evan
                n
                nja Mar 17, 2005 12:29 PM

                Ahh, you are correct. It was the duck episode. There's a link to the transcript below. And here's the money quote:

                "When it comes to thawing, you want two things: you want to thaw the food but you also want to keep it out of the bacterial danger zone which means no hot methods. So, either thaw in the refrigerator—which, of course, will take a lot of time to get the job done—or thaw submerged in barely running, cold water. It's the fastest way to thaw."

                Link: http://goodeatsfanpage.com/Season3/Du...

            2. w
              Wendy Lai Mar 16, 2005 06:29 PM

              Am I missing something..how come no one said the microwave? Use the defrost setting, do a one minute at a time and turn often.

              4 Replies
              1. re: Wendy Lai
                k
                King of Northern Blvd. Mar 16, 2005 09:44 PM

                One would just assume to use the microwave but I for one do not own one. I would think that is she had one she would use it but again that is me assuming......

                1. re: Wendy Lai
                  c
                  CYL Mar 17, 2005 02:42 AM

                  Microwave defrost heats quickly but unevenly. Immersing in cold water defrosts evenly, takes longer (but can reduce some time by changing or continuously running water), but does not end up inadvertently parboiling any edges of the meat.

                  1. re: CYL
                    a
                    Aromatherapy Mar 17, 2005 10:51 AM

                    Microwave works fine for smallish amounts if you use LOWEST (not defrost) power, zap in short (2-5 minute, depending on what you're defrosting) bursts, let stand an equivalent amount of time between zappings, and turn often. Don't let it get warm. Even so, I wouldn't do a whole chicken.

                  2. re: Wendy Lai
                    l
                    Linda W. Mar 17, 2005 09:21 AM

                    I did in my first post below. But the OP never said whether she had one.

                  3. g
                    Greg Spence Mar 17, 2005 02:57 PM

                    Boneless chicken breasts or thighs, if individually frozen, can go straight from the freezer to the pan. Just cook over medium to medium low heat until the outside is caramelized and the juices are clear. I've been doing this for years and have turned several friends onto the technique and no one's ever had a problem. The meat is actually much better than if you had defrosted before cooking; it gets better caramelization and is much juicier.

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