On Jun 7, 7:26*pm, "
> wrote:
> I agree. I work with food, and there are only 3 approved methods of
> thawing. In refrigeration, in cold running water, and in *the
> microwave. The microwave option is only allowed if the food will
> immediately be cooked. It cannot be thawed and then used in something
> cold or wait until later to cook. The idea is to get it from the safe
> cold temps to the safe hot temps in a short amount of time. Thawing in
> hot water will still take a long time, and the outside will be at an
> unsafe temp while waiting for the inside to thaw. Why not use the
> microwave and be done with it.

I very often thaw out under cold water. I freeze in plastic bags
which I just leave in the sink of water while I do the rest of my food
prep.

I don't care for the microwave method. You need to use very low power
to avoid cooking the food and then it isn't that much quicker than the
cold water method. I also find it very difficult to thaw in the
microwave without some cooking (except for very thin cuts).

I completely agree about not using hot water. (However, I must admit
I have used a continuous steam of warm water when in a real hurry.)

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