BeerBorg

Unless you're a vegetarian/vegan.

http://www.kitchendaily.com/read/defros ... ps=gravity

Interesting! I wish I knew Taiwanese, so I could get more out of the video, but the article explains the gist of it.

Oh, and by the way, vegetables are what food eats.

Thanks Alb. That's pretty cool. It will help me next time I forget to defrost something. Without using the Jamaican Method: putting it in a sink full of water.

It looks like it's just temperature transference basically. But I'm surprised it only takes 5 minutes.

I can't stand how all the stations in the world put so much written crap all over the screens.....even if your TV is 55", it takes up too much of the picture. It's almost like you have to be ADHD to try and read all the info flashing on the screen. Sorry, that's just a pet peeve of mine.

Dat's why I haz da Hopper. I kan pawz it and looked at all da stuffies dey haz dere.

Beer-lord wrote:It looks like it's just temperature transference basically. But I'm surprised it only takes 5 minutes.

Temperature transference aided by pressure? I mean, temperature transference begins as soon as the temperature changes, so there has to be something that's speeding up the process, and the only thing I can think is the pressure exerted on the frozen meat by the water-filled pot.

I think it's a volume/density thing...

You could put the steak between two empty pots, but it will take longer to defrost because both metal pan bottoms will reach the temperature of the steak too quickly... So the change in temperature of the steak takes much longer. (The steak and both pans must now rely only on the ambient air temp in the room to affect a change in temp.)

Adding room temperature water to the upper pan provides a volume with greater density upon which to affect temperature change at room temp so it takes longer to cool the water to the temp of the steak.

Therefore, the temperature delta is greater over the same period of time... ie: the steak defrosts faster.

Or, I could be completely wrong... YMMV!

My friend in Malayasia told me that they are putting hot water in the top pot.

RickS wrote:My friend in Malayasia told me that they are putting hot water in the top pot.

Interesting! I would have thought it might start cooking the outer layer of the 'hot' side...

OK, I tried it today with a 2" thick porterhouse I going to cook tomorrow. It didn't work too well, but I made a critical error: Stainless steel pots. Stainless steel doesn't transfer heat nearly as well as aluminum. So even with lukewarm water in the top pot, it wasn't very effective. After some internet research, I put on an an aluminum griddle and it went a lot faster, but still took about an hour. The last time a thawed one of these monsters, it took 3-4 hours on the counter, so I'm still ahead of the game I reckon. Next time, I will sit the meat on the griddle, put some water in my 40-qt aluminum pot on top, and time it.

alb, that porterhouse is no longer good. Please send it to me for proper disposal. I assure you have the beers for correct pairing with that no good porterhouse.

I'm sure the steak is JUST FINE! I do indeed have some excellent beers to pair. But I'm actually thinking about dusting off a 2003 Cabernet Sauvignon from the cellar to go with it. That reminds me, I've got to get mushrooms for the steak. Wine rack >> Dust >> dark corner >> mushrooms...

You are much more shrewd than I am Obi-Won. The force is strong with you.
You pair well.

I just leave the steak out the night before, or don't freeze it when I get it.

Yankeedag wrote:I just leave the steak out the night before, or don't freeze it when I get it.

And our survey says....that was the number one answer.