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Old 10-31-2006, 12:20 PM   #1
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Thawing Meat In The Fridge

Has anyone EVER put a frozen piece of meat in the refrigerator to thaw it for the next day - and it thawed?

In my experience it works with fish, but not beef, poultry, lamb, pork etc. Shoot, I've put a turkey in 3 days ahead of time and the darned thing was still partially frozen.

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Old 10-31-2006, 12:41 PM   #2
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Ground beef thaws in one day. Everything else, forget it. My trick is to start thawing in cold water, then toss in the fridge when my finger sinks in a bit. That usually works for most stuff. NOT turkey though. I just toss that in the brine partially frozen.
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Old 10-31-2006, 12:45 PM   #3
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Quote:
Originally Posted by Half Baked
Has anyone EVER put a frozen piece of meat in the refrigerator to thaw it for the next day - and it thawed?

In my experience it works with fish, but not beef, poultry, lamb, pork etc. Shoot, I've put a turkey in 3 days ahead of time and the darned thing was still partially frozen.
...and not even with fish if the fillets are thick!

I try to do what Alix does, but usually my procedure goes in reverse. I'll take it out of the freezer in the morning before I leave the house, and when I get home, I'll finish defrosting it under cold running water.

I'd forgotten how long it takes a turkey to thaw. I haven't bought one frozen in years.
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Old 10-31-2006, 01:07 PM   #4
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I usually end up defrosting under running water or on a cast aluminum two burner griddle.
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Old 10-31-2006, 01:41 PM   #5
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Just a note to self. Start thawing the T'giving turkey a week before.
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Old 10-31-2006, 01:46 PM   #6
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Quote:
Originally Posted by Gretchen
Just a note to self. Start thawing the T'giving turkey a week before.
It ALWAYS seems to take longer than you figure. The thaw timing on the package is rubbish.
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Old 10-31-2006, 01:55 PM   #7
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Jan, just think of it this way - your frig keeps things safely cold for you and out of the danger zone!!
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Old 11-01-2006, 12:22 PM   #8
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I know that it isn't the accepted way, but I've found that leaving something -- especially a bird -- on the counter for a few hours, then refrigerating speeds the process and is safer than the alternative of leaving meat on the counter in the last stages. I nuke when I have to, but prefer not to. I've never had turkey thaw in the times recommended. I've bought birds a week in advance and still had to muscle frozen innards out of them. BTW, I've been cooking Turkey dinners for freinds for over 30 years and never even given anyone a belly ache. And yes, when you do have to speed the process, cold water (salt it if you wish and you'll do some brining along the way) in a very clean sink is the way to speed the process.
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Old 11-01-2006, 12:39 PM   #9
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the ice bath method works wonders! i thawed a completely frozed, 4lb chuck/pot roast in less than 5 hours!!
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Old 11-01-2006, 04:05 PM   #10
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Quote:
Originally Posted by cjs
Jan, just think of it this way - your frig keeps things safely cold for you and out of the danger zone!!
My thoughts as well.
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