"jmcquown" > wrote in message
. ..
>
> "Edwin Pawlowski" > wrote in message
> ...
>>
>> "Doug Kanter" > wrote in message
>> >
>> > Try making a thinner shape out of it before freezing it so it doesn't
> take
>> > so long to thaw. And, stand up the frozen chunk in a bowl so air can
>> > circulate around it.
>>
>> My wife makes it into a doughnut shape with hole in the center.
>>
> Now that you mention it, I see the "higher quality" ground beef in the
> butcher case at the supermarket shaped like that.
>
>> Better than the bowl, put it in a heavy aluminum or cast iron skillet
>> Defrosts much faster that way. Turn it over after 15 minutes or so.
>> Remember the fancy $20 defroster thing they sold on TV a few years back?
>> Same idea.
>>
> I don't remember the defroster thing. Do you know what it is about
> putting
> it in a skillet that affects defrosting time?
>
> Jill
>
>

The same thing that makes aluminum a good conductor of heat in cooking
utensils also means it helps things defrost quicker. Thicker metal is
better. Edwin pointed out that some cooking utensils are thick enough to
serve this purpose. The tool he mentioned was sold for the purpose of
defrosting, but some griddles will do the same, and also serve other
functions, like making pancakes or smashing tarantulas.