On Tue 27 Dec 2005 08:12:59p, Thus Spake Zarathustra, or was it
OmManiPadmeOmelet?

> In article >,
> Philip Adams > wrote:
>
>> On Tue, 27 Dec 2005 16:35:51 +1300, Peter Huebner
>> > wrote:
>>
>> >
>> >Never had a microwave, until we were given one by a customer loyalty
>> >scheme a few months ago. So I am pretty inexperienced when it comes to
>> >anything beyond reheating a cup of coffee in that gadget.
>> >
>> >I've tried defrosting pork, sausages and ground beef a few times and
>> >my results are pretty abysmal. I used the built in defrosting program
>> >where you set the weight, then press start. Alas, I find that usually
>> >the meat is still part- frozen in the centre, yet already partly
>> >cooked on the outside by the time the cycle ends. This is hopeless;
>> >it ruins the food.
>> >
>> >Any tips? (think I'll go back to defrosting under the running cold tap
>> >in the meantime - but sometimes it would be convenient to do it more
>> >quickly).
>> >
>> >-P.
>>
>>
>> I have had great success thawing in mine. I pull the meat out of the
>> freezer in the morning, put it in the microwave, and when I come home
>> in the evening it is usually defrosted.
>>
>>
>
> <lol> I see I'm not the only one that does this......
>
> So far, I've seen no comments about using room temp. thawing.
> I've never, ever had a problem with it.
>
> Cheers!

The object of thawing in the microwave may be that of a last minute or spur
of the moment decision to thaw something, where leaving it "anywhere" is
out of the question. I'm lucky that my microwave does a very nearly
perfect job of defrosting. However, when I know in the morning that I want
a particular thing defrosted for that night, I put the item in a large
insulated lunch carryall, along with one of those blue ice blocks, and it's
perfectly thawed by the time I get home, but still nice and cold.

--
Wayne Boatwright *¿*
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And if we enter a room full of manure, may we believe in the pony.