I always thaw a pakage of Meat in the Sink... at Room temperature. I've dome this for years... and never had a problem.
I know some say to thaw it in the Fridge.
Once my Meat is almost thawed, I quickly place it in Salt Water, and stick in the Fridge till I'm ready to cook it.
Would it be better if I placed the Frozen Steaks in a Bowl of cold Salt water... and let thaw out in the Sink? How about a package of Hamburger?

It aint Braggin if you back it up...

Edited by - Nine_Point_Buck on 12/18/2002 18:43:34

Edited by - Nine_Point_Buck on 12/18/2002 18:45:21