On 16-Jul-2005, "jmcquown" > wrote:

> "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

A piece of meat is not very efficient at conducting heat. Many metals
are not particularly good at it either, thus many stainless steel products
have aluminum clad bottoms. Cast iron is a pretty poor conductor of
heat also, but it's large mass is a plus.

I use a twelve inch aluminum skillet/pan lid from Calphalon. Turned
upside down on the counter,the handle holds it off the counter and
lets air circulate under it. Overlapping the kitchen sink an inch or
two and tilted toward the sink, any released liquids will drain into
the sink instead of all over the counter. It's faster then anything else
I have used that doesn't involve heating the product.
--
The Brick said that (Don't bother to agree with me, I have already changed
my mind.)

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