Many of our menu choices lately have involved thawing frozen ingredients. For example, Wahine recently wanted to womp up a big pot of chili, and she requested cubed beef, hamburger, and sausage.
When I’m cooking just for us without leftovers, I usually prefer force-thawing in a cold water bath, or on an aluminum plate (both in sealed packaging). But this time, I had enough lead time, and the mass was high enough that the 'fridge called to me.
It occurs to me that 'fridge thawing might actually save some energy, in the senses that: (a) not only would I not have to apply energy (e.g., the MWO) to defrost, but (b) the fridge’s compressor would get a little break. There’s also the fact that the thawing food will not enter any food safety danger zone.
Ya, defrosting food stuffs in the fridge is the optimal choice, if you can plan far enough in advance. MWO is ok for some stuff, but not larger cuts of protein in my experience. I use cold water baths for liquids, soups, stocks, sauces etc.
I do both. On weekends, I usually take something out of the freezer the night before, put it in the fridge, and then check it in the late morning and put it on the counter if it needs quicker defrosting. But sometimes I take it out that morning and leave on the counter. Something like shrimp? I’ll run cold water over it in a Ziploc bag same afternoon I’m going to use it and then put on paper towels into the fridge until needed.
Last night, knowing I was going out to lunch today, I pulled a small container of meat sauce from the freezer for tonight’s sketti & sauce, AND I pulled out a BISO Frankenchicken breast for Friday night. Both are in the fridge; the sauce will cook quickly in a small pot tonight; and I expect the chicken to be fully defrosted by Friday night when I get home.
Just kind of depends on if I think ahead enough. For tonight/tomorrow, I did.
It’s one of my many faults that I don’t plan menus far enough in advance to take full advantage of fridge-thawing. And (to use Wahine’s chili as a good example) the 3 packs of frozen meat were still mostly frozen 24 hours later. Big stuff like a turkey takes a really long time–it never seems enough, and then I resort to the water bath.
I come at this question from a miserly angle: I’ve (or someone else has) already paid to freeze this food. I’m paying more to run the fridge. Why not pay a little less by having the thawing food contribute to chilling the fridge?
Thawing in the refrigerator is safest way to defrost things according to science…gradual temp increase in controlled environment. As mentioned, just takes a little planning or thinking ahead.
If I’m in a rush and don’t thaw in frig, I sometimes use a sous vide circulator set to 70f. Usually pretty fast, like 10 mins a pound or two of animal protein.
“Thawing in the Refrigerator”
Not only is Energy/Water frugal it is the “recommended/preferred” way in Professional Kitchens and by Environmental Health Departments.
If that doesn’t happen “Force-thawing” is the second (from a safety perspective).
Probably the only thing I don’t thaw in the fridge is baked goods, especially bread from the freezer.
Goes right on the counter.
CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
13
I usually decide what I’m making for dinner too late to thaw in the fridge. So I’m often force thawing, either in a water bath or sitting between two cast iron skillets, if the shape allows.
For shrimp, I just rip off the top of the bag and try to stand it up in the sink, filled with cold water. Dump water once or twice and they’re usually thawed enough to peel.
The only things that I can recall where I’m consistent on remembering to fridge thaw are when I’m going to use a whole chicken or whole duck, or I need a large chunk of pork shoulder for sausage making, or I’ve got a largish 4- or 5-bone prime rib. Those are meals that I do tend to plan out more in advance.
Oh - and Thanksgiving turkey if I happened to have one frozen rather than getting one fresh on Monday.
I always thaw in the fridge when I can to save effort (even more than energy). Plus, sometimes things change last minute, so that item I was thawing in a cold water bath has to go back into the fridge. This happens more on weekends when sudden plans pop up or fizzle out. It’s definitely safer overall.
