1, room temperature thawing is most commonly used, but it takes several hours for larger pieces of meat to thaw. If time is too late, people often choose running water thawing, soaking thawing or hot water thawing, because the heat conduction speed of water is more than ten times that of air. It should be reminded that running water thawing is easy for bacteria on the meat surface to spread with the splashing water, so soaking thawing is safer.

2, microwave thawing is the fastest, it uses water molecules to "generate heat by friction", and it usually takes a few minutes to heat.

Extended data:

Wrong thawing method of meat:

The worst way to thaw is to soak in hot water. In order to thaw frozen meat as soon as possible, some people like to soak it in hot water, which can indeed thaw quickly, but it will cause certain damage to the taste and nutrition. This is because meat is basically frozen during frozen storage, so that its cell fluid and interstitial fluid will be frozen quickly, so that its nutrients and fresh flavor can be well preserved.

When thawing, if water at ordinary temperature (6℃ ~ 8℃) is used, the cell tissue fluid can still gradually seep back into the tissue cells after it is slowly melted, so that it can be restored to the state of fresh meat without loss of nutrition. However, if it is thawed with hot water or even boiling water, the condensed cell fluid and tissue fluid will quickly melt and flow out of the meat tissue, resulting in water loss.

People's Network-There are many tricks for freezing and thawing meat.

People's Network-Don't thaw meat like this. How to thaw meat correctly