Quick thawing tip.

[mdboatbum]

Wasn't sure where to put this. Hope here is ok.
We buy a fair amount of individually quick frozen chicken breasts and fish filets, as it's just the 2 of us. Trouble is, I can't seem to remember to take the stupid things out to thaw for dinner. Figured since I usually brine these items anyway, why not try to kill 2 birds with one stone so to speak.
I just mix up 4 cups cold water with a quarter cup salt, plop a couple chic breasts or fillets in, and 90 minutes later I have perfectly seasoned, perfectly thawed food. It stays well below 40°f, so safety isn't an issue.
Just figured I'd pass this along if anyone else is as forgetful as I am. I've also used this on frozen shrimp with great results.

 

[wade]

Great tip Md. I will give that a try 

 

[bbqbrett]

Have to remember that one!

 

[GaryHibbert]

I like that idea MD.  I'm like you--I never think to take stuff out of the freezer ahead of time.

Thanks for the tip

Gary

 

[SmokinAl]

Now that is an excellent idea!

There are so many times we are hungry for something in the freezer, spur of the moment kind of thing.

I really like this idea, much better than thawing in a vac bag under water.

Al

 

[mdboatbum]

Thanks guys! I always did the trickling water thing, but that seems to take longer, wastes water and if you wanna brine, you have to wait for that. This sorta gets it all out of the way in one step and only uses a quart of water. Apparently new research says it's safe to thaw smaller cuts in 140° water, but that just seems wrong to me. Old dog syndrome I guess.
I should also add this works great on smaller things you'd brine, but I'm not sure if or how it would work on a larger roast or a whole bird.