thaw is when you are trying to unfreeze meat
It is best to thaw in cold water so that it doesn't cook the meat.
It's okay to *partially* thaw meat and freeze again, but half way thawed is too much and the meat would need to be cooked.
thawing meat
It will affect the taste of the final product. Warm water will equally thaw the food. Hot water will thaw out the outside before the inside is thawed. One should never thaw meat in water unless you are going to cook it in water. It removes some of the taste in the food Thawing meat in water will decrease the nutritional value of the meat as the nutrients are lost in the water. Furthermore it is not recommended to thaw meat in still water as it will increase the microbial growth. Rather thaw in the fridge or microwave or if you must use water rather thaw under running water (this is safer than still water).
Anything above 0 degrees.
The safest way to thaw meat is by transferring it from the freezer to the refrigerator and allowing it to thaw there. The next best way is to place the frozen meat in cold water to thaw, changing the water every 30 minutes until it is thawed.
A few hours. As long as the meat is thawing it will be fine to leave it out. If you put it in warm water it will thaw quicker. As the water cools replace it with warm water. The meat will thaw 65% faster this way. Happy cooking :)
The best way to thaw meat is to transfer it from the freezer to the refrigerator and allow it to thaw there. The next best way is by putting the frozen meat in cold water to thaw, and change the water every 30 minutes until it is thawed.
I would thaw it at 50% power first. Time depends on size of serving.
It is not safe, because you don't know what type of bacteria is living in your sink. It is best to thaw meat in the refrigerator.
This is a proper way to thaw meats. If the meat is cooked,you can wait to eat this up to 5 days. If the meat is raw, you can wait 3 to 4 days.