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IQF Chicken Breasts--defrosting necessary?

tubman Jan 16, 2007 07:41 PM

Do I need to defrost my IQF (individually quick frozen from Costco) boneless chicken breasts before throwing them on the Foreman? Do I risk overcooking the outside/undercooking the inside if I don't?


  1. Luther Jan 17, 2007 08:37 PM

    I thaw them in the microwave until they're still a little icy, but mostly soft, add oil and salt, and Foreman until they've got this crackly crust on the outside and they're tender inside.

    It's a humble preparation, but damn delicious.

    1. w
      wayne keyser Jan 17, 2007 02:00 AM

      They are likely coated with a bit of water to form a thin ice crust (helps slow freezer burn) - you would want to thaw.

      As to thawing on one of those metal things - I find that things thaw much faster simply left in a cast-iron skillet - straight from the freezer with its layer of plastic wrap left on - no need for an "unfreezing" appliance, the heavy skillet wicks away the chill just as well.

      1. BeeZee Jan 16, 2007 10:33 PM

        They will get really tough on the outside by the time the inside is cooked.
        You can slice them thinner - when I forget to defrost them, I cut them into 1/2" thick slices which cook much faster and don't get tough. It's really easy to cut partially froz chicken.

        1. d
          dijon Jan 16, 2007 08:33 PM

          IMHO, you should defrost to near room temperature or at least till thawed, for more even cooking of just about any meat and to get the internal meat up to a bacteria killing temperature. They thaw quickly, a few hrs, on one of those aluminum thaw platters.

          4 Replies
          1. re: dijon
            tubman Jan 16, 2007 11:09 PM

            You mean one of these things? I threw mine out years ago after learning it was bogus.


            1. re: tubman
              dijon Jan 20, 2007 12:34 AM

              It doesn't seem to say they don't work, just that they are overhyped and that there are a few precautions, so what doesn't have that. If you need to defrost some chicken this afternoon, esp iqf, it works great in only a few hrs, and much better than microwaving them, the science of thermal conductivity is sound, true a cast iron skillet might work near as well, little hard to have one big enough. Works for me.

              1. re: dijon
                peterjhill Nov 17, 2007 04:24 PM

                "Most heat transferred into frozen food comes from the heated tray and not from the air. Similar results could be achieved with any aluminum pan. Further, thawing times claimed in advertisements often will not be achieved, and in many cases actual thawing times may be three or more times longer than the claimed thawing times."

                1. re: peterjhill
                  dijon Nov 20, 2007 02:21 PM

                  I never pay much attention to the advertised times and I generally dont heat up the slab unless I am really pressed for time. In the summer with 80 ambient air, a solid block of three breasts will defrost in about 2 hours, in the winter at 65 ambient, it takes 3 or 4 hours, it is the thickness of the aluminum that makes it effective as it is an excellent thermal conductor, an aluminum pan will not do same thing as it is too thin. In the winter I try to catch some sun on the black defroster which really speeds things up. IQF chicken defrosts even better. This really lets you take advantage of chicken breasts on sale and kept in the freezer. Try it, you will like it.

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