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Try to keep in a drawer in the fridge, and not in the coldest part near the back and on the bottom. I have found that putting the meat or veggie drawer on a medium setting seems to be the best environment for defrosting, plus you can just wash the drawer out when you are done and ready to restock with other items, The drawer provides built-in leak protection too.
If you are still facing some ice, just put in a deep pot in the sink and run cool, not warm, water in the pot at a trickle. That seems to be enough for most recipes. I am assuming you are roasting, not frying?
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