Can thawing meat more quickly (e.g. warm water, microwave, warm oven) than normal (leaving out at room temperature) affect the taste / texture of the meat? Is there a particular maximum rate of temperature change for various types of meat (beef, pork, and chicken is what I'm most interested in)?
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Possibly related to cooking.stackexchange.com/questions/47351/…– Neil MeyerCommented Jun 7, 2015 at 7:11
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Possible duplicate of Is a longer defrost better than microwave defrosting?– LucianoCommented Oct 22, 2018 at 10:47
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1I don't think that is a duplicate since it focuses on the effects of the microwave, and this question is more interested in the rate of temperature change. Definitely related, though.– EricaCommented Oct 22, 2018 at 12:11
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1I agree with Erica. I read the linked question, and it is interesting (thanks!) but you could do a very slow defrost in the microwave vs a much higher power defrost also in the microwave, you could also do slow vs fast defrost and never use a microwave, and those are the kinds of situations I was asking about.– Jason CCommented Oct 23, 2018 at 3:49
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1 Answer
I'd be more concerned about the meat's safety than taste/texture. "Warm" thawing creates the perfect environment for bacteria growth.
That having been said, my experience mainly involves the use of a microwave to thaw meat. When microwaving meat to thaw, try to avoid the meat having corners or protrusions. This adversely affects taste/texture because they usually start to cook before the rest of the meat thaws.
Freeze ground meat, in a circular shape with a hole in the middle for quickest microwave thawing time. When thawing meat 'parts' place them in a circle, thickest side outward.
So long as no noticeable cooking has started, the taste/texture should be fine. Cook immediately.
