I really do wish that I could bide my wee -

[tim]

- 9 posts on one page - sorry, can't help it!!

But YOU can help. Despite my saying that a frozen 8lb Sirloin on the bone should thaw in the fridge for at least 36 hours, they took it out tonight for supper tomorrow.

My best offer was 'in the larder tonight & then the bottom oven (220F) first thing in the morning & in the top oven for the last bit'.

Any offers??

[tim]

[Curryandchips]

I have thawed frozen chickens in the sink, filling with warm water, and replenishing a few times. This has proved very effective for me.

[tim]

Yes, of course - but COLD water correctly?

Maybe if I got it into the sink at 6 am......?

Thanks Curry.

[Curryandchips]

I don't think using warm water does any harm, and should accelerate the defrosting.

Assuming the meat is about -15 deg C ... cold water will be about 5 deg C at this time of year, giving 20 deg difference. Warm water will be about 30C, giving about 45 deg difference. I don't think the increased difference will cause tissue damage, since the values are still very low, but I would bow to superior knowledge.

If you feel uncertain, or apprehensive, then use ambient temperatures, eg 15-20deg C.

Our medium roasted rump from yesterday is delicious, now sliced for re-freezing to be summoned as required (even if only for sandwiches yum yum). I even have fresh horseradish sauce (with added bread - sorry !).

[tim]

Only being pernickety, Curry, in that the temperature should ideally not exceed 40F. Cold water almost achieves this.

But thanks for the reminder - I had not associated my usual thawing of eg 2 litres of milk that way in the morning with doing the joint. It finally had to go into the bottom oven for 4 hours this afternoon to meet the deadline.

[Curryandchips]

Only being pernickety.

Not at all, could you give more details? Is tissue damage incurred by defrosting too rapidly (I am talking on a relative scale of course, not the rapid thawing that takes place in a microwave ...).

[tim]

Just quoting - my guidlines - http://www.fsis.usda.gov/Fact_Sheets/Big_Thaw/index.asp.

The old adage - "Never allow food to stand between 40 & 140F".

[tim]

For what it's worth -

- in the event, it took 6 hours in a 40F larder, 8 hours in cold water & 6 hours in the bottom oven at about 220F before it was ready for cooking.

Do wish people would plan ahead!!

[supersprout]

Got 5-kg goose on Thursday from the butcher's freezer. It will have thawed fully in the fridge for Tuesday, but only just ;) will be slow-roast at 125 C for six hours, aiming to avoid blue fog and setting off fire alarm this year 8)