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Anyone have any tips on thawing large cuts of frozen meat?
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PostPosted: Wed May 30, 2007 10:49 pm    Post subject: Reply with quote

^Your method works because metal is a much better conductor of heat than say...a plate. It's the same reason that water works so well at thawing meat. The advantage with water is that it fully sorrounds the meat and if you circulate the water it'll thaw even faster.
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