Step 2: To speed up the process, replace the water every 2 minutes with cold water. This helps to maintain a constant low temperature and ensures a fast and even thawing. For small pieces, such as chicken breasts or fish fillets, about 5 minutes is enough. For larger pieces, it takes a little longer.
Step 3: Cook the meat immediately after thawing to prevent it from remaining at an unsafe temperature and thus reduce the risk of bacteria growth.
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3. Why this method works
Cold water thaws the meat quickly without losing its juiciness or texture. Unlike warm or hot water, which can cook the outer layer, cold water thaws gently and preserves its quality. Plus, the airtight bag prevents the meat from absorbing water, keeping it juicy and flavorful.
