Ask Chef Boy Ari
No Need to Fuss about Thawing Meat
By Chef Boy Ari
Q: Dear Flash,
I’ve heard it’s best to thaw frozen meat slowly in a fridge, like overnight. Is this true? And if so, why?
A: Dear Frozen,
I’ve heard that too, and I think it’s a good idea. Unfortunately, this would require more foresight than I have on most days. I did do some digging in order to answer your question, wondering if I might learn something that might make me change my ways.
There is a reason, safety-wise, for thawing meat in the refrigerator, as opposed to a warmer environment. When thawed in the fridge, the meat can’t possibly warm up to temperatures at which bacterial growth or other forms of spoilage might occur.
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Tony, the sauce-slinger and namesake of Tony’s Pizza, learned his Italian grandmother's cucina skills by way of his mother. He works from a tiny kitchen on the corner of Tijeras and Seventh Street, where he pushes pies out to diners seated in one of the seven tables that make up his restaurant.
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