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Old 07-13-2006, 12:00 PM   #11
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Quote:
Originally Posted by jennyema
I have found this method (I use my all clad griddle) to be way faster than cold water thawing!
It depends on several factors. If the chicken is in a cryovac package so that the meat is getting fuller contact with the circulating water (no air pockets), the water process is really fast. I can defrost a one pound cryovac pack of chicken breasts in water in less than an hour (cold running water).

If the chicken is frozen flat so there is a high percentage of the chicken surface in direct contact with the aluminum surface rather than a breast frozen in a twisted shape so only a couple of points touch the surface, the aluminum method is pretty fast.

In my experience, the water method is faster. I have never done a direct comparative test.
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Old 07-13-2006, 12:05 PM   #12
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If you place the chicken on an aluminum surface and cover with cold water then you run the risk of going back in time. Be VERY careful.
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Old 07-13-2006, 12:09 PM   #13
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If you are really pressed with time, here is a trick for microwave thawing. Put the mike on the lowest setting, then place a glass of water inside together with the chicken. The steam comes from water regulates the even flow of heat, and prevents the edges from getting cooked.
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Old 07-13-2006, 12:29 PM   #14
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Quote:
Originally Posted by GB
If you place the chicken on an aluminum surface and cover with cold water then you run the risk of going back in time. Be VERY careful.
Just how far do you think I can go? Is 1985 a possibility?
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Old 07-13-2006, 12:33 PM   #15
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Well that depends on the size of the chicken you are defrosting Andy.
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Old 07-13-2006, 01:58 PM   #16
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Quote:
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If you place the chicken on an aluminum surface and cover with cold water then you run the risk of going back in time. Be VERY careful.
That's good to know. Never can be too careful.
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Old 07-13-2006, 04:46 PM   #17
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never heard of the cast aluminum thing before - and a griddle made out of the stuff?

I inherited some "Club aluminum" stuff from MIL (cookie sheet and Dutch oven). will they work?
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Old 07-13-2006, 04:59 PM   #18
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only thing I have not seen mentioned, when thawing in water, leave the faucet on a trickle so the water is always flowing. It sholdn't be in standing water, the chicken will act like an ice cube and chill the whole area.
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Old 07-13-2006, 05:00 PM   #19
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I always defrost boneless skinless chicken breasts (& turkey cutllets, & anything similar) in my microwave & have never had a problem with the edges cooking before the pieces are defrosted.

While all microwaves differ as far as settings & power, mine (Panasonic, purchased 12 years ago) has an excellent defrost system that allows for such minute time increments that it's possible to defrost anything perfectly.
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