thawing frozen poultry

[cape chef]

That is really the best way to thaw the poultry. But I would use cold not tepid water.
CC

[Live_to_cook]

What's the fastest way to (safely) thaw frozen poultry without damaging it?

So far, in a pot under running tepid water is the best I can think of. Please offer suggestions if you have one, thanks.

Of course, I wouldn't be asking if I had the forethought to just leave it in the fridge for a couple of days. Doh.

[This message has been edited by Live_to_cook (edited 11-12-2000).]

[Live_to_cook]

Cold, not tepid, thanks.

I suppose tepid water could encourage bacteria...

[mudbug]

more on thawing:

Do not thaw frozen meat on the kitchen counter at room temperature. Instead, you should thaw the frozen meat by the following ways:

• Overnight in the refrigerator
• In a microwave oven
• Under cold water with the meat kept within a watertight plastic bag. Change the water every 30 minutes. http://www.gov.sg/mnd/ppd/vphfs/advice.htm

http://www.env.gov.sg/info/press/pr99/rel-111a-99.html

[mudbug]

One more, this is a great primer entitled "Learn2 Defrost Meat Quickly" with "Here are four safe ways to thaw foods"
http://www.learn2.com/browse/learnle...id=343&ch_id=5

[mudbug]

You're very welcome.

[UniChef]

Under cold running water. I was always told the friction of the running water helped hasten the process.

[Live_to_cook]

Thanks for the help cchiu.

[Chef David Simpson]

The best way to thaw frozen poultry is in the fridge. In my opinion.