Last minute change to NYE
- foodieX2 Dec 31, 2012 07:38 AM
We have now decided to forgo homemade pizza and instead go for rib eyes steaks, PW crash hot potatoes and Sichuan green beans.
I have a gorgeous rib eye roast from our cow share that I plan to cut into some nice thick steaks. The kicker is that it is still frozen solid. WIll I compromise the texture if I do a cold water soak later today if it is not defrosted? It is tightly cryovac'd.
A soak in cold water, while still wrapped, will do no harm to the roast. To speed up the defrosting, try putting the roast (still wrapped) on an upside-down aluminum, cast iron, or stainless steel try-ply skillet. I have found this a miraculously quick method of defrosting. Turn the roast a time or two. I haven't used this method for meat, but for frozen (homemade) lasagna wrapped tightly in foil, it takes about an hour to defrost. Something about heat transference, or the metal "taking" the cold out of the meat. My college physics escapes me, but this has something to do with the laws of thermodynamics. In any event, while I can't explain it it works.