A great way to defrost meat, just 3 minutes and all the ice will melt, the meat will be fresh and delicious like new.

The paper towels absorb moisture from the meat’s surface, and the rice wine conducts heat efficiently, speeding up the thawing process. After a few minutes, simply rinse the meat under clean water.

4. Thawing with Aluminum Pans

Take two aluminum pans. Put one pan on the stove and place the frozen meat inside it. Cover with the second pan, and turn on the heat to low.

Aluminum conducts heat extremely well, allowing the frozen meat to thaw in about 5 minutes. Thanks to the heat transfer between the aluminum surface and the frozen meat, the ice melts rapidly without overcooking the outer layer.

5. “Natural” Thawing at Room Temperature

Store frozen meat in clean vacuum-sealed bags. When leaving for work, take a portion out and leave it at room temperature. By the time you return home, the meat will be perfectly thawed, fresh, and ready to cook — all without spending any extra time.

This method works great when you plan meals ahead and know what you will cook after work.

6. Thawing Under a “Cool Water Stream” 💧

Place the frozen meat (still sealed in its storage bag) into a pot. Fill the pot with water at 8–10°C. Pour the water gently—avoid pouring directly onto the meat.