In the Microwave
This method is fast, averaging 5 to 10 minutes, but requires attention. Otherwise, you’ll risk sliding into semi-cooked territory, and your dinner will be tough and stringy. Use your microwave’s code for the type of meat you’re thawing and its weight. (Consult the owner’s manual to find out.) Check the progress of the food periodically and remove it as soon as it’s defrosted. For best results, position thinner portions of meat in the center of the microwave, where they’re less likely to overcook. Note: To prevent the growth of bacteria, cook all meat immediately after thawing. *Quick defrosting works best with small- to medium-size pieces of meat, such as chicken parts, steaks, and chops. Larger items should be thawed in the refrigerator over the course of a day or so.
