Bear in mind: You need to plan ahead. Allow eight hours of refrigerator time for each pound of meat.
In the Microwave
Bottom line: This method is fast. You can thaw a couple of lamb chops in less than five minutes flat. Bear in mind: Because the defrost setting on a microwave starts the cooking process (raising temperatures to bacteria-friendly levels), it’s essential that you go on to cook the food immediately.
In a Bowl of Water
Bottom line: A gentler, low-tech alternative to the microwave, thawing in water is great for frozen soups and cutlets. Seal the food in a watertight bag and immerse it in a large bowl of cold water. Change the water every 30 minutes. Bear in mind: Don’t use this process for more than two hours or you’ll risk bacterial growth.
