On 02/01/2015 6:06 PM, jmcquown wrote:
> On 1/2/2015 4:07 PM, Ed Pawlowski wrote:
>> On 1/2/2015 3:48 PM, Kalmia wrote:
>>> On Thursday, January 1, 2015 6:59:51 PM UTC-5, Nancy2 wrote:
>>>> The"magic" thawing sheets I believe are just aluminum...just put the
>>>> item on an upturned aluminum pan to
>>>> thaw.
>>>>
>>> How is it that aluminum thaws frozen food faster than just a sit on
>>> the counter? Has this been scientifically tested?
>>>
>>
>> Aluminum transfers heat energy faster than most typical counter
>> materials like Formica, Corian, and the like. Also much faster than air.
>>
>> The more surface contact the better too; that is why submerging in water
>> works so well.
>
> I often do a quick-thaw in *cold* water. I don't generally start
> cooking dinner until around 6:00. If I decide what to take out of the
> freezer after noon (or even 3:00, as the OP suggested), the submerge in
> cold water trick works quickly enough.
>
> Jill
That's the *only* method I use. It's the most reliable.
Graham