Defrosting meat in a hurry? Need chicken, steak, or pork on the table tonight? This hot test kitchen trick defrosts meat fast & quickly, in minutes—and doesn't risk overcooking it, like the microwave does.
We always thaw large cuts (entire roasts and whole birds like chicken and turkey) in the refrigerator, but we also use the quick-thaw method for cuts that are 1 inch thick or less. Simply seal the meat in zipper-lock bags and submerge the bags in very hot (140-degree) water. This way, the meat defrosts quickly and bacterial growth remains in the “safe” range. We’ve found that quick-thawed meat is indistinguishable from meat defrosted in the refrigerator (including chicken breasts, which may turn slightly opaque once thawed).
Note on thawing meat: Do NOT simply leave it out on the counter! Frozen meat left on the counter can begin to grow microorganisms in as little as 2 hours.
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