Sheldon wrote:

> On Mar 13, 5:35�pm, Reg > wrote:
>
>>
>>Yep, bad idea. Rapid thawing will ruin the texture and you'll
>>end up with dry meat after cooking, even using a wet cooking
>>method.
>
> With stew it makes no differece to texture whether meat is thawed slow
> or fast (so long as it's thawed safe), with stew the only thing that
> affects texture is length of time cooked.

I couldn't disagree more, but it's hardly the first time.

--
Reg