Also, I’ve found that things just thaw faster in cold water. My theory is the large temperature differential creates a sort of cold barrier, like the Leidenfrost effect. Or maybe the outside cooks enough to slow the heat transfer.
But moving cold water is the trick for a fast thaw.
Moving water is the key. If the water is stationary, the liquid nearest the food cools, thus reducing the thawing effect, and convection alone isn’t enough to bring in fresh water to that region. Either hold the item to be defrosted under a running tap, which is rather wasteful, or put it in a bowl of water and stir it.
Also, I’ve found that things just thaw faster in cold water. My theory is the large temperature differential creates a sort of cold barrier, like the Leidenfrost effect. Or maybe the outside cooks enough to slow the heat transfer.
But moving cold water is the trick for a fast thaw.
Moving water is the key. If the water is stationary, the liquid nearest the food cools, thus reducing the thawing effect, and convection alone isn’t enough to bring in fresh water to that region. Either hold the item to be defrosted under a running tap, which is rather wasteful, or put it in a bowl of water and stir it.