"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cookware
Reply
 
Thread Tools Display Modes
 
Old 12-18-2007, 07:11 PM   #1
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Defrosting tray

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.

__________________

__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 12-18-2007, 07:17 PM   #2
Executive Chef
 
Join Date: Jun 2007
Location: San Antonio, Texas
Posts: 3,619
Thanks for the tip, Constance! Do you put the food on the ridged side or the smooth side for defrosting?
__________________

__________________
Fisher's Mom is offline   Reply With Quote
Old 12-19-2007, 12:55 AM   #3
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,158
I use my cast-iron skillet to speed up defrosting. I usually turn it upside down and put it on a tray or cookie sheet, then place the food I want to defrost on bottom of the skillet. The tray/cookie sheet is to catch any moisture that may run off.

I would imagine the more surface contact the better, so I would think the smooth side would be better.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 12-19-2007, 06:27 AM   #4
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,383
Constance, they DO work great. I have gotten into the habit of freezing foods on a metal tray so they will be frozen flat. Then they will have good contact with the alum. surface and thaw better.

Sometimes I use an alum. nonstick skillet to defrost a small item.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 12-19-2007, 06:58 AM   #5
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
I've had a black, grooved defrosting tray for quite a while and I use it all the time, since the majority of my meat comes out of the freezer. They used to advertise them on TV as one of those must have items, but in this case you're right, it actually works.
The instructions that came with it said to run warm water on it every so often, probably to bring the temp of the aluminum back up, but I move my steak or chops to the other side of the tray and let the room temp do its thing, that works well enough.
__________________
pacanis is offline   Reply With Quote
Old 12-19-2007, 02:31 PM   #6
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
I use a 1/4 size bun pan with a 1/2 size (steam table pan) wire grid rack ... this holds the food up off the surface of the pan so air circulates all around it.
__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 12-19-2007, 02:56 PM   #7
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,383
Quote:
Originally Posted by Michael in FtW View Post
I use a 1/4 size bun pan with a 1/2 size (steam table pan) wire grid rack ... this holds the food up off the surface of the pan so air circulates all around it.

I was under the impression that the point was to have as much contact with a heavy alum. surface as possible so the conductivity of the alum. can transfer heat to the frozen food. Doesn't putting it on a rack defeat the purpose?
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 12-19-2007, 03:33 PM   #8
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
To be honest Andy - I had never thought of it that way. Actually - I had only thought as far as trying to get warm air to both sides of the meat instead of just one from it sitting on the counter. Now, after this thread, your comments, and reading this - I think I'll change my method next time.

I'm thinking maybe next time I'll try putting the pan on top of the cooling rack, put the meat on the pan itself, and then put another pan on top of the meat. It seems to me that getting air circulation on both top and bottom would be better than the bottom pan sitting directly on a non-conductive surface like a coutertop or cutting board.

Of course, I could play like Harold McGee in "The Curious Cook" and experiment using different methods to defrost a 4-oz fillet ... but then I would have to eat fillets for several nights in a row!
__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 12-19-2007, 03:36 PM   #9
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,383
Quote:
Originally Posted by Michael in FtW View Post
... but then I would have to eat fillets for several nights in a row!

...or all at once
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 12-19-2007, 03:38 PM   #10
Executive Chef
 
Join Date: Jun 2007
Location: San Antonio, Texas
Posts: 3,619
Quote:
Originally Posted by Michael in FtW View Post
... but then I would have to eat fillets for several nights in a row!
I volunteer to help, Michael. What are friends for?
__________________

__________________
Fisher's Mom is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:33 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.