*Conventional kitchen advice has long favored slow thawing methods, but food scientist Harold McGee has pointed to an approach that can significantly reduce waiting time when frozen chicken is standing between you and dinner.
According to McGee, using hot water for a brief thawing period does not make food less safe, Allrecipes reports. The key factor is time. McGee’s reasoning centers on the fact that the chicken spends only a short time in the temperature range where bacteria multiply most rapidly.
This method works best with thin, boneless, skinless chicken breasts. Keep the meat to about 1 inch thick or less to ensure it thaws quickly. Place the chicken in a zip-top bag before starting so the water does not come into direct contact with the meat.
Once prepared, fill a bowl with hot tap water and use a thermometer to verify that the temperature reaches 140 degrees Fahrenheit. Place the bagged chicken in the water and stir occasionally during the thawing process. Moving the water helps prevent colder areas from developing around the meat, allowing it to defrost more evenly.
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The hot water may lightly cook a thin layer on the chicken’s exterior, but that change affects only a small portion of the meat. Once you finish cooking the chicken, the article says most people will not notice any difference in texture or flavor.
You can use the same technique on other meats, including 1-inch thick steaks and chops.
For anyone who forgot to move dinner from the freezer to the refrigerator ahead of time, the method offers a faster alternative to traditional thawing.
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