Warm water will quickly thaw the outside of the product. This will allow
bacteria to grow on the surface since it is so much warmer.
Changing the temperature in cool or even cold water allows an even change of
temperature in the product.


--
Emil Luca

"Chris De Young" > wrote in message
...
>> 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