Thawing frozen meat directly in water may seem quick and convenient, but many chefs advise against it. This method often causes uneven thawing and can negatively affect the meat’s overall quality, flavor, and texture.

When meat is placed directly in water, it can absorb excess moisture and become watery. At the same time, some of its natural juices may leak out into the water, which reduces the meat’s flavor and tenderness.

Another issue appears when the water is warm or hot. The outer layer of the meat may begin to cook while the inside remains frozen, creating an uneven texture that can affect the final result of the dish.

A faster and safer approach is recommended by many chefs. The idea is to thaw the meat using cold water while protecting it from direct contact with the water to preserve its taste and structure.

To do this, fill a large bowl with cold water and place the frozen meat in an airtight plastic bag or a sealed container. Submerge it in the water and replace the water every two minutes so the temperature stays low and the meat thaws more evenly.

Small pieces like chicken breasts or fish fillets can thaw in about five minutes, while larger cuts take longer. Once the meat is thawed, it should be cooked immediately to avoid temperatures where bacteria can grow and to keep the food safe.