Do you thaw meat in cold water or hot water?!
Answers: I have heard both and now I'm confused!
lets look at what happens. If you thaw meat in warm water, you will melt the crystilizations that are formed within the fibers of the meat. Doing this too fast will tear and destroy the fibers of the meat. This isn't visible to the eye but to a trained chef it is noticible when you cook the meat. It can come out tough and very dry because the fibers of the meat do not hold in the natural juices.
thawing in warm water can also pomote bacteria growth. If a raw meat, beef, chicken, seafood etc is held in a temp range of 41 F-139F that is known as the temperature danger zone and bacteria can grow and reproduce very fastly! below 41 and above 140, bacteria cannot grow. If the meat has been in the DANGER zone for 4hrs, it can be very unhealthy and I would not recommend eating it.
thawing the meat under refridgeration in it's original wrapping/container is the best way. you will get the best quailty of food.
Culinary quote: You can never rush a good thing!
cold please
Cold running water, actually, according to health regulations.
Or, thaw it in the refrigerator.
I always thaw mine in tepid water. (like room temperature) I have never, ever had a problem and I've thawed hamburger, chicken and pork chops this way. I put the meat in a big bowl of water after wrapping it in water-tight wrap. It usually takes about an hour. I should add that after a few minutes the frozen meat brings the water to a cold temperature.
cold water
Defrost it in cold. If you defrost with warm or hot water you have two problems. The meat could become partially cooked and dry out, or the warm environment would promote bacteria growth.
Only cold, but really the best is in the fridge for several days, depending on how large a cut the meat is. One day may be sufficient.