Taking frozen meat from the modern no-frost freezer
Food - Drink
To Thaw Ground Meat Faster, Roll Up Your Sleeves And Use Some Force
When you’re hungry and have nothing but a freezer full of frozen meat, it can be tempting to risk a quick defrost method that you know isn’t the safest. However, when you’re in a hurry and trying to get dinner on the table, there is a better method for thawing ground meat, and it just takes a little elbow grease.
If you can, allow the meat to defrost in the refrigerator so it dethaws slowly and at the temperature recommended by the Food Safety and Inspection Service. Give it as much time as possible, then push up your sleeves, grab a rolling pin, and roll out the meat to speed up the defrosting process.
After the meat has softened slightly, place it between two sheets of waxed or parchment paper, then start applying pressure with a rolling pin — the pushing and rolling should cause the meat to thin out, which will help it defrost faster. Once it’s thinned, it can be put back in the refrigerator, or cooked.