Defrosting Done Right

When I go grocery shopping, I usually buy more cuts of meat than I can use before they would go bad in the fridge. For that reason, I freeze some of them right off the bat so that they are preserved until I'm ready to use them. You can freeze any type of meat, even fish and seafood (just not live stuff like clams and mussels). The key to defrosting, however, is doing it gradually, in the fridge, a day or two before you plan on using it.

from Flickr - by Mrs. Huvie

I know, there's a defrost button on your microwave, and it's really easy to just pop that chicken breast in there and let it "defrost." However, even on the defrost setting, the microwave will start to cook whatever you had previously frozen...assuring an uneven cook when you actually go to use it in a recipe. The outside will be cooked, the inside will be raw, and then, by the time you are done with your dish, the outside is chewy and overcooked, even if the middle ends up being perfect.

from Flickr - by storyofmylife

If you are in a pinch, and you totally forgot to pull your meat out of the freezer in good time to defrost, soak it in some luke warm water (in it's container or wrapping)...or leave it out on the counter for a few hours before cooking. But whatever you do, don't defrost with your microwave. I mean, you want evenly cooked meat, right?