thelawoffives's Profile

With packages of ground meat or steaks, I usually stick the cuts, in bags with the air pressed out, in a gallon cambro filled with water. I put these in the fridge. In my experience, there is little difference between the thaw times on the counter and in the fridge when submerged. The meat is going from frozen to 40 degrees or so, and it does not seem to go any faster just because the surrounding medium is warmer. I've never tested it, but I wonder if salting the water would help the process in the same way that salting the ice water in a champagne bucket helps.