Is it some how better to thaw out meat in a refrigerator versus on the counter versus running hot water over it versus in the microwave? Is it the longer the time meat has to thaw out the more taste is retained? If I'm pressed for time, could combinations be used: for example leaving meat on the counter for 1 hour and then microwaving it until completed thawed?
Meat – the “idea” behind thawing out meat
defrostingfreezingmeat
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Best Answer
I would think that USDA would err on the side of conservative when it comes to safety, especially with no financial interests in the equation
http://www.fsis.usda.gov/Fact_Sheets/Big_Thaw/
They're all covered in the above link, but here's the fastest one since it best meets your requirement of reasonably quick results:
And when all else fails:
From personal experience, I prefer the cold water method to microwave for fast thawing, but I rarely if ever use a microwave anyway so others on here might have techniques that minimize the flavor/quality downside of it.
The factors that make the microwave method less safe are what also lower the quality, taste and texture of the food – the unevenly thawed parts, over-cooking some of it while undercooking other areas, etc.