In article >,
Wayne Boatwright > wrote:

> On Wed 28 Dec 2005 08:36:17a, Thus Spake Zarathustra, or was it
> OmManiPadmeOmelet?
>
> > In article >,
> > Wayne Boatwright > wrote:
> >
> >> 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.
> >
> > And it protects it from curious kitties. ;-)
>
> Yes, that's a side benefit. <g>
>
> > That's the reason I do my room temp. thawing in the microwave......
>
> Doesn't your meat warm up to room temperature keeping it in the m/w all
> day? That's why I use the bag with the ice block.

Depends on how large the hunk of meat is.

I'll either time it while I sleep (I only sleep about 6 hours) or for
when I go to work which is 9 hours with the commute.

I've put a whole chicken in there and still had ice crystals 9 hours
later. It's pretty well insulated and I keep the house pretty cold...

I've never had it actually get warm, at the the very least it's cold to
the touch. It's all a matter of timing.

If I have a small piece of meat, like a hamburger patty or two, I just
thaw that in the refrigerator.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson