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Had a catering gig in Austin where the main protein was still frozen solid 2 hours before service.
We were setting up for a 200-person wedding at the Driskill Hotel, and the 40 pounds of beef tenderloin we pulled from the walk-in was rock hard. My sous chef started to panic, but I remembered a trick from an old mentor: vacuum seal the whole loins and drop them in a sink of cold running water. It took about 90 minutes, but they thawed evenly and we got them seared and into the ovens just in time. Has anyone else had a close call like that and what's your go-to emergency thaw method?
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drew9061mo ago
Yeah, the cold running water trick is a lifesaver. I keep a couple of empty cambros in my kit just for that. If I'm really in a pinch, I'll break down the protein into smaller portions first, it cuts the thaw time in half.
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terryallen3d ago
Man, I feel you on breaking it down into smaller portions first. That's a game changer. I started doing that after I ruined a good brisket once by trying to rush the whole thing. Now I just grab what I need from the freezer and throw it in a bowl, cold water from the tap, change it out every 20 minutes or so. The cambro idea is smart too, keeps the water cold longer.
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webb.keith1mo ago
Honestly that method sounds like a huge waste of water and a food safety gamble. Tbh letting expensive meat sit in standing water, even cold running water, is asking for trouble with bacteria. The texture can get messed up too, making it mushy. Just microwave it in short bursts on the defrost setting if you're really that stuck. Ngl planning better beats any last minute trick.
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