FOOD NEWS
Thaw Meat In An Instant With A Clever Cookware Hack
By Matthew Wilson
The next time you go to make dinner and find your meat still frozen solid, take a deep breath and wedge it between the bottoms of two pots like a metallic sandwich.
Use an upside-down pot as your base, serving as a flat, metallic surface. From there, you'll set your meat down and place a pot of water on top of it.
To ensure that you keep the meat's juices, you'll want to make sure your meat (whether it be beef, chicken, or fish) is wrapped in plastic, but the layers should be thin.
Fill the top pot full of room-temperature water — make sure that your water isn't too cold or too hot, as that will affect the thawing times and texture of the meat.
The heat from the water is passed back and forth between the metal, thawing the meat. It should generally take under half an hour to thaw, depending on the meat's thickness.