Defrosting meat can be frustrating, but my aunt has a simple trick that works quickly. She explains, “The key is using water and metal for even heat transfer.” First, seal the frozen meat in a plastic bag and submerge it in cold water. “Place a metal pot on top to speed up the process,” she adds. Check every 10-15 minutes, replacing the water if needed. This method prevents uneven thawing and partially cooked edges. Once defrosted, cook the meat immediately for safety.
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