Is it bad to thaw meat in room temp (warm) or hot water?!
Answers: If it is, what can happen if you do? I know ppl that do this, but my mom always said it was bad to do. It takes so long, I've done it sometimes and I'm still okay...
Ugh! I've been cooking a long time...I ALWAYS thaw my meat at room temperature...if I'm in a hurry I use either the microwave or warm water....the nuker sometimes cooks the meat on the corners so I prefer the very warm water method when I'm in a hurry....I have NEVER had a problem...just don't leave it out over night...that's too long to be exposed to 'the elements....good luck
By far the best way to thaw meat is to take it out of the freezer and put it in the refrigerator overnight, so it thaws gradually, but without rising above a temperature where it might be susceptible to bacteria.
I'd imagine the main problems with defrosting meat in water (warm or at room temperature) is that you're exposing the meat to potential contamination from bacteria for longer (and the combination of warm and wet is ideal for bacteria), so you run the risk of food poisoning.
If you're not able to defrost it overnight in the refrigerator, I'd be tempted to recommend the microwave (short bursts of 20 seconds, with short periods to stand between should work best).