How To Thaw Frozen Meat FAST - Feast And Farm

287 shares

• Share
• Pin It
• Email

You need to make something to eat so you head to the fridge–nothing. Where did that chicken go? Oh yeah. It’s frozen along with pretty much everything else you planned to cook. Now what? Follow these steps and learn how to thaw frozen meat FAST.

A note on food safety:

Before we start this little tutorial, you need to remember a few things so you don’t make anyone sick. Thawing meat and food safety is right up there with trying to assemble something written in French with a bunch of parts labeled A to Z. If you mess it up, your life’s gonna a be hard. So remember this:

• Use this method ONLY when you will be cooking the thawed food right away. Never thaw meat/warm it and then refrigerate it again. It will grow bacteria. You could puke.
• Always cook meat to it’s proper temperature. If you don’t know how, it’s good idea to invest in a meat thermometer.
• Remember to wash any utensils or surfaces that come in to contact with raw meat with hot soapy water and never put an uncooked item like fruits or vegetables on a surface where raw meat has been without washing the surface first.

Got all that? Okie doke. From here out, it’s easy sailing.

Here’s how to thaw frozen meat fast:

How to thaw frozen meat FAST

Learn how to thaw frozen meat fast without a microwave. Keep the quality of your meat intact (no rubber edges) and get dinner done in a flash. 4.50 from 2 votes Print Pin Save Recipe Saved! Text to Phone Author: Rachel Ballard Start Cook ModePrevent your screen from going dark

Ingredients

• See Instructions

Instructions

• Place your meat to be thawed in a zip-top plastic bag. Make sure the bag is water tight and doesn't have any holes in it. If your frozen meat is in its original packaging, unwrap it before you put it in the bag.
• Heat a pot of water large enough to hold the meat on the stove until the water is very hot, but not boiling or simmering. You may see some steam and that's fine. Shut the water off, and place your meat in the water. Use something heavy to hold it down below the surface of the water. 
• Check on your meat every 10 minutes or so until you can begin to separate pieces (if they are stuck together) and keep them in the warm water until thawed. If the water gets cool, it's okay to rewarm it with the bag in there--just turn the burner on for a minute or two then right back off. 
• As pieces begin to thaw you can remove them from the bag and let the other pieces have more time. The total amount of time needed will vary depending on how thick your meat is. 
• For fish or shrimp you should need about 10 minutes to thaw. 
• For boneless chicken about 15 to 20 minutes.
• For hamburger about 20 minutes. 

Always thaw responsibly, and happy cooking!