Group: rec.food.equipment · Group Profile
Author: pltrgystpltrgyst Date: Sep 18, 2008 14:23
On Thu, 18 Sep 2008 13:42:53 -0700, Chris De Young cs.arizona.edu>
wrote:
>The only solution I've found is to go slowly and microwave on low power in short
>bursts with a fair bit of time in between each, to let the heat disperse to the
>colder areas.
Mine has three "thaw" cycles, which work reasonably well. But I still do what
you describe if the package is over a pound.
>But, this ends up taking so long that I'm no better off than thawing it in warm
>water in the first place.
According to the "experts", one should never thaw in warm water
-- it's supposed
to be a distinct health hazard. Cold water only. they say.
-- Larry
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