|
Posted to rec.food.cooking
|
|
|
Why not thaw at room temp?
Ed Pawlowski wrote:
>
> Thawing thinner cuts, such as steaks, chicken parts or pork chops, can be
> speeded up by putting the food into a thick cast iron or aluminum pan.
> Remember those magic defrosting plates they were selling on TV a few years
> back? It is just a heat sink and the direct contact works faster than air.
Here's one:
http://www.taiseishoko.co.jp/e/meruto/meruto.html
|