> I defrost things this way all the time. The caveat is COOL water. Don't
> attempt to rush things but putting a package of meat/fish/chicken in warm or
> hot water.
>

I've always heard this too, but never quite understood what the harm is in
using slightly warm water (room temperature-ish or only slightly above).
Is the temperature of cool water really that much less hospitable to
microbes that it's going to make a difference in the time before you cook
it anyway?

-C