Microwave Alternative to Quickly Defrosting Frozen Food

re: Microwave Alternative to Quickly Defrosting Frozen Food

vrbaetim — Mon, 14 May 2007 20:21:00 GMT

Frankly, I've used very hot water thawing for years. No problem with the food ever. Medium sized things i.e. 1-3 lbs thaw in about an hour. I like the kettle idea because it conserves water. Of course, if someone has one of those hotwater side spigots, that's perfect.

I remember the ThanksGivings with snacking through the day also and never a problem.

Wasn't there an article about kids that weren't so protected against germs ending up having better immune systems later?

An interesting story from an 80 year old Greek ex roommate. People noticed that in Greece during her childhood before World War II, the butcher's children always seemed very healthy. In those days, apparently, nothing went to waste including questionably ill animals. There was alwasy a boiling pot with meat in it that the butcher's children would snack from. My roommate and I always wondered if the children were inadvertently building immunity by eating the dead germs along with the meat.

re: Microwave Alternative to Quickly Defrosting Frozen Food

15PiecesOfFlare — Tue, 27 Mar 2007 18:50:57 GMT

Who's the bird? Is it Merc's girlfriend or something?

re: Microwave Alternative to Quickly Defrosting Frozen Food

LDH_203 — Tue, 27 Mar 2007 17:13:49 GMT

Am still healthy after having used most all these posted ideas with exception to the infrared and ceramic container to thaw… seems like a great notion.

When available, nothing compares to the taste of fresh unfrozen food, or to consider its higher nutritional value, though ‘flash freezing’ seems to have done well in preserving human life at its earliest form for a later reentry with proper thawing, maybe so for preserving our food.

An important consideration is how putting hot or warm food into a canning type container or straight into a fridge or freezer can create a proper environment to grow any pre-existing bacteria available in the handling process, where it’s then preserved or frozen with the food, to be encountered upon the next container re-opening or thawing. For this reason we shouldn’t have by chance food handling on storing or prep, and to cook our canned, frozen, and fresh foods for an appropriate duration of sufficiently high temperatures, or have on hand some pro-botics to combat the uncomfortable effects of the less dangerous bacteria contended by our gut’s, botulism may require more intense medical support.

re: Microwave Alternative to Quickly Defrosting Frozen Food

d_carbone — Tue, 27 Mar 2007 13:36:36 GMT

I agree with not using microwave. Cold water is better for thawing instead of room temp. Works faster in same process. I quite often thaw chicken/fish/meat in less than an hour. Same idea as hot water freezes faster than cold water for icecubes

re: Microwave Alternative to Quickly Defrosting Frozen Food

cmoulton — Tue, 27 Mar 2007 02:24:13 GMT

I find it usually unnecessary to thaw meats including fish at all before cooking. As long as I freeze appropriate-sized portions, I take them directly out of the freezer and place them into the oven or onto the stove or grill (with appropriate seasonings). I think it improves the result because no liquid is lost in the thawing process and I get very juicy steaks and moist fish (and compliments!) I've done it this way for years and now rarely thaw unless I have to, for example, to apply a marinade. Try it - you'll like it! Of course fresh is best, but it isn't always convenient or efficient for us to shop every day.

re: Microwave Alternative to Quickly Defrosting Frozen Food

earthlover — Mon, 26 Mar 2007 19:14:43 GMT

     This is something my mom and I have always done: defrosting in water.   Before microwaves there wasn't any other way (at least that I knew of). Sometimes I use warm water ... I'm not to concerned with germs multiplying because I plan to cook the meat thoroughly. Also since I try to buy organic meat or the best around I assume it could have less germs, though I don't know if that's correct. Theoretically, if you start out with clean food one should have less germs. Plus I thoroughly sanitize all untensils and countertops that may have come in contact with it. Never had an upset stomach from this method. I think more of the germ issues come from cross-contamination. Lots of people I have seen preparing meat just rinse ther hands because they think that's OK and don't have the time to "worry" about that. If you don't like to use bleach, boiling hot water and soap or plain white vinegar should kill the germs.
     Frozen berries I usually defrost in a bowl with a bit of boiling water though it may compromise the taste a bit , but it creates a sauce in the process and within 10 minutes I can have defrosted berries. Great for breakfast that needs to be made in minutes.

Note: Be careful when putting boiling or hot water in a glass with frozen food: the glass may crack.

I have also seen people eating/drinking from containers and putting them back in the fridge ... this would spread germs ... wonder why they don't use glasses and bowls. Also if you use apple cider vinegar (unfiltered and unpasteurized) then it will help preserve your foods, for example potato salad at a picnic.   Before the use of coolers our food never went bad at picnics.

re: Microwave Alternative to Quickly Defrosting Frozen Food

katieannpc — Mon, 26 Mar 2007 14:34:19 GMT

Love this article! I have used this method many times - I too am a scatterbrain. Another method that has worked well for me when I am REALLY late - use slow running water. This works esepcially well for fish - a pack of flounder defrosted in 5 minutes. I live where it's hard to get good fresh fish so I opt for frozen. I have also defrosted a pack of deer meat (3 steaks stacked together and vacuum sealed) in about 30 minutes. Turn the water on where it runs just enough to flow over most the package. I used the coolest temp, but slightly warmer should be ok too. I always use the coolest when possible to avoid bacterial growth. I prefer to use the bowl method as to conserve water - but there are those days where I need it done in a flash and slow running water works wonderfully.

re: Microwave Alternative to Quickly Defrosting Frozen Food

Zeljko — Mon, 26 Mar 2007 07:27:08 GMT

You should patent this TIP immediately.
I am joking, of course. This (your invented) tip is used since the first refrigerator is produced.
But, thank you for everything else.

Regards

Zeljko Seatovic

re: Microwave Alternative to Quickly Defrosting Frozen Food

Witch Doctor — Mon, 26 Mar 2007 02:44:24 GMT

This fascination about germs is overwrought. Raw meat is teaming with trillions of its own flora, and an opportunistic infection by bacteria just don't have a chance - they'll get womped (out-competed)! Nat at age 57 recalls when they didn't have refrigerators. Islander at age 66 says the threat is exaggerated from his experience. Being the father of the family, I eat the stuff the rest of the family won't eat. I've never thought twice about eating something that sat for a day - meat or vegetable or milk. I'm 50 yrs old and never suffered because of it.

If we're healthy, bad germs will get womped. Hiding from germs will probably make us less healthy. Don't forget about garbage men and what they were exposed to, at least in the old days - and they were known for not getting sick..

All the germs we are afraid of are everywhere. They're in the air we breathe. E. Coli is in our skin. Worrying excessively about it will depress our immune system.

Just my opinion.
Duane

re: Microwave Alternative to Quickly Defrosting Frozen Food

kepeneter — Sun, 25 Mar 2007 22:20:40 GMT

In my world, two hours is NOT quick. I think the "defrost" button
on the microwave is great! The microwave is perfect for reheating
most anything in glass or ceramic. Top with a sheet of waxed paper
to prevent splattering. I fear there is more danger to our good health
lurking in plastic than in microwaves.

re: Microwave Alternative to Quickly Defrosting Frozen Food

s-orion — Sun, 25 Mar 2007 14:36:20 GMT

As a grassfed beef producer, it seems that combining several of the ideas in this subject string might be of value.

Goal one of bringing a frozen item (about 0 degrees F) as rapidly as possible toward 34-38 degrees F, but not more, might be well or best accomplished by using an Icebeam or equivalent device to thaw or partially thaw (depending your time crunch) a given package in the refrigerator.

Goal number two of transitioning the package quickly through Ben61820's "dangerous little window" could then be done by using Holberg's "heat it in the Aroma cooker from there" approach, with whatever time your readers have left.

This might be a good balance of time minimization for both thaw/cooking and exposure to germ formation for your forgetful and time challenged readers in any situation.

As Ben61820 alluded, about 400 lbs of packaged meat is generated from a beef animal, in effect, necessitating freezing for most practical situations.

Creating the ability to thaw a package, minimizing time in the Ben61280's dangerous window, and cook it quickly at low heating temperatures, starts with the creation of the package during processing.

Over a number of years working with a small processor, I have evolved the creation of the individual meat packages to weigh about one pound and be, roughly, rectangular in shape and an inch or less in cross-section. This is possible for all, but some of the roasts.

Originally, intended to aid in quickly/properly cooking lower fat meat at low temperature, it also helps the thawing process significantly. Something for you folks handling leftovers to keep in mind, when you store them.

re: Microwave Alternative to Quickly Defrosting Frozen Food

Tollygirl — Sun, 25 Mar 2007 02:55:13 GMT

I don't own or use a microwave and i appreciate the tip given on this article, because I too, am one of those people who continually forget to take food out of the freezer in the morning. :-)

Thanks again, :-)

re: Microwave Alternative to Quickly Defrosting Frozen Food

Eliyahna — Sun, 25 Mar 2007 01:53:29 GMT

I am old enough to remember this method of thawing. However, I am looking for suggestions for yesterday's last cup of coffee? Coffee is so expensive now that before I make a new pot in the morning, I have to admit that I still "nuke" the last cup that was left from yesterday. I love my new convection oven but it doesn't do for coffee. Yes, I do drink fresh clean water after I get a couple cups!!

re: Microwave Alternative to Quickly Defrosting Frozen Food

Nat — Sat, 24 Mar 2007 23:22:59 GMT

It's amazing how quickly we forget and how much we take things for granted. I am only 57 years of age and remember when we didn't have refrigerators or freezers. We got by quite well without them and although they have made life easier, have they made life better? Many people leave foods in the fridge or freezer now until all nutritional value has been depleted. I shop every day and from small retailers who have a quick turnover of stock. That way I have a little more hope of getting fresh produce. Don't allow the food industry to manipulate your life and your health. You would be surprised how many food companires also have a foot in the "health" industry as well. Food for thought?

re: Microwave Alternative to Quickly Defrosting Frozen Food

Sean Uisce — Sat, 24 Mar 2007 23:01:56 GMT

Anyone else find the title misleading / confusing?

I dropped in to read how someone had come up with a way of using a microwave as an alternative to quickly defrosting one's food!

So the article didn't make much sense as I read until I realised it was the wording of the title that had caused my confusion.

Titles like:

- "Simple, microwave-free, quick-defrosting method!" or
- "Here's how to defrost quickly without resorting to your microwave"

... might have given a more accurate indication of what the article was about and the direction it was going to take.