Many people defrost meat using cold water, thinking it's a safe and quick solution. But according to professional chefs, this common method can be both inefficient and risky. Cold water defrosting often leads to uneven thawing, a loss of flavor, and can even encourage bacterial growth if not handled properly.

Instead of soaking meat in water, try this simple technique used in restaurant kitchens.

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The Chef’s Trick for Fast, Safe Defrosting

All you need are two metal pans.

1. Place the frozen meat on an upside-down metal pan.

2. Cover the top with another metal pan or pot.

3. Let it sit for 5–10 minutes.

This method uses the natural heat conduction of metal to speed up the defrosting process without the need for water or a microwave.

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Why It Works

Metal conducts heat quickly. When you place frozen meat between two metal surfaces, it allows heat from the room to transfer more efficiently, helping the meat thaw faster — often in less than half the time compared to other methods.

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Benefits of This Method

• Preserves the meat’s flavor and texture

• Reduces risk of bacterial contamination

• Saves time without using electricity or water

This method is especially useful for thin cuts like chicken breasts, steaks, or fish fillets.