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Business Times - 11 Jun 2011
Hot water thaws meat faster, safer
Researchers have found that meats such as steaks and chicken breasts thaw much faster in a hot water bath, which also makes it safe from the threat of bacteria. By Harold McGee
EVEN in kitchens where fresh is king, the freezer remains a handy tool. There's no easier way to deal with a bounty of meat from a big-box store or a butchering class or a CSA share, or the haul from a fishing trip, or the unpredictable sighting of partridge and other rare birds in the Chinese market.
In my house, the freezer is essential for drawing out the enjoyment of the prime mail-order meats that my mother sends for my birthday, and that arrive rock-hard under a block of dry ice.
Less handy, however, is the thawing process, which often requires planning a day or more ahead of the cooking. Food thaws slowly in the refrigerator, especially when kept in its plastic packaging, which is the method recommended by purveyors and the Department of Agriculture to minimise bacterial growth and the loss of juices.