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Unread 08-31-2011, 03:12 PM   #9
is one Smokin' Farker
Join Date: 11-10-08
Location: Maine
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Originally Posted by cameraman View Post
What he said. NY Times had an article on warm water thawing. A few weeks ago.
If I remember that bit of info correctly that was for thinner cuts of meat and steaks that thaw in 10 mins +/- and well under the 4 hour danger mark.

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