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Unwrap the frozen meat and place it in a bowl big enough to hold it. Fill the bowl with tepid water and place it in the sink under a rapidly dripping faucet. The dripping water should be slightly cool to the touch â this helps keep bacteria growth to a minimum while the meat is thawing. Leave the meat under the water until it has completely thawed. For a thin chicken breast or a few sausages, this usually takes about 20 minutes. Larger cuts of meat can take about an hour. Don't leave the meat out for more than four hours. I learned this method for thawing meat in our food safety class in culinary school and have used it ever since!
If the meat has thawed in a refrigerator, then itâs okay to refreeze. In terms of other methods, make sure it doesnât sit in the âdanger zoneââ40Â°Fâ140Â°F (4Â°Câ60Â°C)âfor more than two hours. The second concern is about the meatâs quality. When you think of how meat fibers change on a cellular level, freezing not only affects the solids in meat cells but also turns the liquid within the cells into frozen crystals.