[jimpoz]

Consider a frozen steak that is defrosting. It defrosts enough that it can be sliced, but it is definitely still frozen in the middle. What would this condition be called?

I work for a major electronics and appliance company. Our refrigerators have a function that will bring a piece of meat to this state, which is currently labeled "Thaw." Of course, most people equate "thawed" with "fully defrosted," so naturally they're not happy when they put a frozen steak and hit the "Thaw" button, and then come back and it's not completely soft. We were trying to find a term that would describe sliceable yet still somewhat forzen meat. Does such a term exist in the culinary world?

[Suzanne]

Interesting question. I think of that state as "partially frozen" -- which is how the cookbooks in my collection describe it. So maybe you might use "partial thaw"? (Along the lines of partly cloudy = partly sunny, kind of yin and yang )

I think that would be a great function to have! Does it speed the process, so that if you don't have time to leave something in the fridge proper for a day or more to completely thaw safely, you could use that function to get it thawed part way faster, and then move it to the fridge to finish thawing?

FYI: in official cookbook-speak in the U.S., frozen foods are thawed; equipment is defrosted.

[panini]

Semifreddo
It's a semi frozen state that is used in a bunch of applications in Italian cuisine. There is something my pop use to call the beef we used for slicing brassiola, I'll ask him.

[mudbug]

If you're in the states, I would use the term Partial Defrost. What company/brand is this for?

[panini]

Well see, I would respectfully disagree. I posted the semifreddo to say that it would most likely be semi frozen since this is a comon term elswhere.
Again, what do I know I don't even know where the gas pedal is, on my Icebox.
pan

[mudbug]

I don't disagree with you Panini. Semi Frozen would also be equally as acceptable. The best way to determine what would fit would be to see a list of all the terms in the range available that this company uses for it's scale.

[bigwheel]

Well in general W. Texas terminology for a piece of meat in the condition described would be "halfast defrosted." Now if you reversed the procedure and was trying to freeze it but was not quite there yet would be "halfast froze." Now some illiterate hick from E. Texas is liable to claim the meat is halfast froze in both scenarios. The E. Texas folks tend not to have many branches in the family tree structure. Sometime the family tree just look like a post...they attend family reunions to try to pick up chicks etc. The closer it gets to Arkieville the worse it gets if you get my drift wink wink.

bigwheel

Originally Posted by jimpoz

Consider a frozen steak that is defrosting. It defrosts enough that it can be sliced, but it is definitely still frozen in the middle. What would this condition be called?

I work for a major electronics and appliance company. Our refrigerators have a function that will bring a piece of meat to this state, which is currently labeled "Thaw." Of course, most people equate "thawed" with "fully defrosted," so naturally they're not happy when they put a frozen steak and hit the "Thaw" button, and then come back and it's not completely soft. We were trying to find a term that would describe sliceable yet still somewhat forzen meat. Does such a term exist in the culinary world?

[risby]

I'd say semi-frozen is the state you are trying to achieve via the process of a partial defrost. I'd say a button on a de-freezer should be labelled partial defrost because the function of the button is to initiate that process.

[Jock]

Originally Posted by bigwheel

Well in general W. Texas terminology for a piece of meat in the condition described would be "halfast defrosted." Now if you reversed the procedure and was trying to freeze it but was not quite there yet would be "halfast froze." Now some illiterate hick from E. Texas is liable to claim the meat is halfast froze in both scenarios. The E. Texas folks tend not to have many branches in the family tree structure. Sometime the family tree just look like a post...they attend family reunions to try to pick up chicks etc. The closer it gets to Arkieville the worse it gets if you get my drift wink wink.

bigwheel

LOL! Bigwheel, you crack me up

[foodnfoto]

Hey Bigwheel

While I enjoy your posts as entertaining and informative about barbecue, chili, and other Texan cultural issues, I must object to your stereotyping of people from different cultures. My son-in law is from E. Texas and I have good friends and relatives who hail from Arkansas. They are nothing at all like what you describe and it hurts me to hear them and their compatriots characterized as you have in your recent posts. Why is it not OK to stereotype African-Americans, Jews and other groups, but it's perfectly fine to lambast disadvantaged southerners?

I also have many friends and associates who are muslim and come from places such as Lebanon, Iran, Jordan and Afghanistan. They are some of the best cooks I've ever met and I always relish an invitation to their homes to enjoy a meal. I have worked with many of them in professional food service environments and have found them to be hard working, meticulous and courageous in their beliefs and dedication to its practice. (It's a very difficult thing to work in a restaurant kitchen all day during the month of Ramadan and not eat, nibble or even drink a glass of water until after sunset!) They live humble, modest lives with commitment to their faith and a strong sense of personal sacrifice for the greater good of their communities (something your beloved GW "Shrub" could never know the meaning of.)

I do not write to try to change your mind about anything, only expose you to a different perspective. I believe all people benefit from a little more exposure to those who live outside their immediate realm of experience.

Please do not refer to my friends as "Ragheads"-they, and I, appreciate that characterization no more than you would being referred to as a "Cracker" or the "N"-word for that matter.

[panini]

Muddy,
I will have to say that semi frozen gives you a visual where as semi defrosted seems to be a job not finished. Semi defr. could be 2 min out of the freezer and a little less frozen where as semi frozen tell the icebox user that it is a lot colder.
I think you should put up a vote. If I win you send me a semi frozen steak, and if you win I will send you a semi defrosted steak. I will conceed that your description probably works better for mailing.
Are we on ?
panWatch it, the pans hot

[Suzanne]

Well, I was also gonna say semifrozen, but I've never heard it used. I guess others have.

[diane]

Sounds like a great feature. How about you call it the Chicken and the Egg.

[mudbug]

Panini,

lol... hummmm.... Only if it's from Lobels or it's Kobe.

I still think as I said above it would be most logical to know what the other terms are that this company is using for the range of the applicance.

[diane]

Originally Posted by jimpoz

Consider a frozen steak that is defrosting. It defrosts enough that it can be sliced, but it is definitely still frozen in the middle. What would this condition be called?

I work for a major electronics and appliance company. Our refrigerators have a function that will bring a piece of meat to this state, which is currently labeled "Thaw." Of course, most people equate "thawed" with "fully defrosted," so naturally they're not happy when they put a frozen steak and hit the "Thaw" button, and then come back and it's not completely soft. We were trying to find a term that would describe sliceable yet still somewhat forzen meat. Does such a term exist in the culinary world?

It does of course: Useful. - A culinary curtesy. The saving grace. No more half cooked thaws, (Nukes). The panic button. Dinner control. Mongol Horde control. Meal equaliser. Meat saver. Instant Decision. Martini excuse. If something is half thawed safely, we are in business mate. How long would the remaining thaw time take. Little indeed, I am guessing.