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Old 12-19-2007, 03:43 PM   #11
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You're supposed to flip the meat when defrosting this way and you can then see how the side that was touching the plate is more defrosted than the side exposed to air. Putting a plate on both sides...... I don't know. It might tend to insulate it or keep the cold trapped between the plates...
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Old 12-19-2007, 03:48 PM   #12
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Michael is right. An alum. pan on both sides of the meat will defrost it musch faster than just one. As you said, you can see the effect when you flip the meat. With two pans, both sides will be more defrosted.

The alum conducts heat much better than air.
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Old 12-19-2007, 06:33 PM   #13
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I had one of those rectangular defrost things before, but I think I lost it.

The cheap reverisble stovetop griddle that I own can do that very well, as it can also be used for that purpose.

Since it's winter and the stove's heater is on, I just place the thing with the griddle side up at the opposite end of the stove, place the frozen meat there and it defrosts nicely.

But I'll only do this if I'm going to be at home. Any other time, I won't put the food on the stove to defrost.
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Old 12-20-2007, 11:31 AM   #14
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Constance,

I use my All Clad griddle (much like your grill pan) on my ceramic top stove all the time. IMO there's no reason you can't use yours. I have been using all the things people claim you can't use on ceramic or glass stoves on mine for 10 years now.


I use the griddle to defrost food all the time. The aluminum surface speeds things up incredibly.
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Old 12-20-2007, 12:31 PM   #15
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Quote:
Originally Posted by Fisher's Mom View Post
Thanks for the tip, Constance! Do you put the food on the ridged side or the smooth side for defrosting?
I put it on the smooth side, and turn the meat now and then.
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Old 12-20-2007, 09:49 PM   #16
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Quote:
Originally Posted by Corey123
...Since it's winter and the stove's heater is on, I just place the thing with the griddle side up at the opposite end of the stove, ...
Huh? I don't know of any stove that has a winter heater - but then I don't live in Mass. Are you talking about the "pilot lite"? That should be burning in the summer, too. I'm confused ....
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Old 12-20-2007, 09:56 PM   #17
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Yes, the pilot for the stove's burners burns all year round.

But I WAS ALSO talking about the heater for the winter. It's and old fashioned stove that was probably made in either the late '50s or early '60s Stove makers have stopped making stoves like that at least 20 some odd years ago. Guess they've been outlawed.
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Old 12-31-2007, 04:10 AM   #18
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defrosting

Quote:
Originally Posted by Constance View Post
Some time ago, I bought an aluminum, Chef's Choice square grill pan, that was ridged on one side and smooth on the other. I never was much count as a grill pan, and after I bought my glass-top stove, I couldn't use it. But when I bought it, the box said it doubled as a defrosting tray, and, although DH and I were both dubious about how well it would work, I decided to give it a try.

The durned thing is amazing. I set it on the counter and put the frozen food on it, and the food is defrosted in about a third of the time. Kim figured it out, saying that aluminum is great for transferring heat.
My oven has a "proof" setting for bread. It's amazingly effective for defrosting.
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