When freezing food, quick freezing preserves flavor and quality—a principle backed by food science. Yet, the same applies to thawing: faster is better. This challenges the common habit of defrosting in the fridge overnight.
Susanne Ekstedt, researcher at Sweden's SP Technical Research Institute of Bioscience and Food in Gothenburg, emphasizes that cold environments prevent microbial growth. However, for speed and safety—especially with meat and fish—cold water is superior. Seal the food in a plastic bag and submerge in a bowl of cold water. Water conducts heat far better than air, accelerating the process. "Chefs have known this for years, but it's not widely practiced," Ekstedt notes.
Skip the microwave for thawing meat or fish—it often toughens the texture. A microbiologist from Norway's University of Science adds that microwaving is tolerable only if you plan to steam or pan-fry immediately, as cooking will tenderize it. Proceed with caution.
