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Old 08-03-06, 12:05 PM   #1
Th0r S1mpson
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Frozen steaks- when to remove from freezer?

Obviously I prefer to never freeze them in the first place, but since scheduling last week called for it, I had little choice.

How soon is necessary to remove them from the freezer to the fridge to thaw properly? The morning before dinner? The night before?
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Old 08-03-06, 12:12 PM   #2
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I always take out frozen meat to thaw the night before. It might be a bit too much time every once in a while, but it's preferable to having partially-frozen meat.
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Old 08-03-06, 12:14 PM   #3
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Directly before cooking. This will insure a crispy brown exterior and a cool red center!
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Old 08-03-06, 12:16 PM   #4
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I have found that the defrosting function on a modern microwave actually works very well.
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Old 08-03-06, 12:35 PM   #5
kantonburg
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The night before in the fridge. If in a pinch a sink with cool running water will defrost a slab of meat in a fraction of time. Of course being in a ziploc helps.
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Old 08-03-06, 12:41 PM   #6
elperdido
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Quote:
Originally Posted by jon-w9
Directly before cooking. This will insure a crispy brown exterior and a cool red center!
I like my steaks so rare people make faces. HOWEVER, I need to know if you mean cool red center as 'cool red' or as low in temperature.
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Old 08-03-06, 12:45 PM   #7
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I meant cool as in cold, more than likely still frozen.

A honest answer would be I put them in the sink before bed, and put them into the fridge when I get up in the morning.
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Old 08-03-06, 02:46 PM   #8
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thawing steaks on the counter is asking for trouble, as the steak thaws from the outside in. It's a bactreria fest!

kantonburg's advice is correct.
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Old 08-03-06, 06:22 PM   #9
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Quote:
Originally Posted by kantonburg
The night before in the fridge. If in a pinch a sink with cool running water will defrost a slab of meat in a fraction of time.
That's just what I learned in food borne illness class when I worked for Marriott.
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Old 08-03-06, 07:18 PM   #10
NotThatGuy
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Quote:
Originally Posted by kantonburg
The night before in the fridge. If in a pinch a sink with cool running water will defrost a slab of meat in a fraction of time. Of course being in a ziploc helps.
That's what I do. I vacuum seal everything flat, so defrosting is a snap. I like to always start from the same place when I cook, so thawing the night before will allow me to have it thaw, marinade in the morning (if applicable), then grill that night. Sometimes if I am just adding some salt and pepper, I take it out the morning of and leave in the fridge.

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Old 08-03-06, 08:05 PM   #11
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i usually do 2 days thawing in the fridge or a few hours on the countertop out of the fridge

if i use water, then I make sure to wrap the meat in plastic very tightly. once i listened to my mother in law and thawed meat in water and didn't like it too much
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