How do I defrost meat or chicken quickly?  


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If you have a cooking question, our expert, Marge Perry, can answer it. Marge teaches home cooks in her classes at the Institute of Culinary Education in New York City. She is an award-winning food writer, longtime contributor for Cooking Light and a number of other leading food magazines, author of the blog A Sweet and Savory Life, columnist for Newsday, and has contributed to over 20 cookbooks.

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Contrary to popular belief, the microwave is not a good way to defrost food because it does start to cook the outside while the inside is still frozen. Your best bet is to place the food in an airtight zip-top bag (pressing out as much air as possible so the bag won't float). Submerge the bag in a big bowl of cold tap water.

The smaller or more separated the frozen pieces are, the faster they will thaw. So when freezing foodslike pork chops, freeze them in a single layer rather than stacked. Obviously, if time allows, defrosting overnight in the refrigerator is ideal.

Marge Perry
Nov, 2010
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