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You can safely thaw your meat in cold water, and in fact it's faster than thawing in the refrigerator. First, make sure the meat is in a tightly-sealed package. If cold water gets into the meat, it will make for a watery meal. Keep the meat submerged in cold water and change the water every 30 minutes.
To thaw the food, submerge the bag in cold tap water. Never use hot water, as that can cause the outer layer of the food to heat up to a temperature where harmful bacteria begins to multiply. Youâll need to change the water every 30 minutes to ensure that it stays sufficiently cold. Using this thawing method, small packages of frozen meat or poultry (about a pound) can defrost in one hour or less. For larger items, you should estimate about 30 minutes of defrosting time per pound of food. Once the food is thawed completely, youâll need to cook it immediately.