Forgot to take the meat out? No problem.
The method
- Keep the meat in its sealed packaging.
- Submerge it in a bowl of cold tap water.
- Change the water every 30 minutes.
Done. A chicken breast defrosts in 30–45 minutes. A 500 g steak: 45–60 minutes.
Why cold, not warm?
Warm water speeds up the outside. The surface hits the danger zone (4–60°C). The centre is still frozen. Cold water keeps the whole piece safe the entire time.
Three rules
- Sealed packaging only. No naked meat in water — bacteria spread fast.
- Change the water. Stale water warms up. Fresh cold water keeps it safe.
- Cook straight after. Do not re-freeze meat defrosted this way.
30 minutes beats 8 hours. Keep this one in your back pocket.
