thaw verb (BECOME NOT FROZEN) to (cause to) change from a solid, frozen state to a liquid or soft one, because of an increase in temperature: Allow the meat to thaw completely before cooking it. The sun came out and thawed the ice. It’s beginning to thaw (= the weather is warm enough for snow and ice to melt).

(Entry 1 of 2) intransitive verb. 1a : to go from a frozen to a liquid state : melt. b : to become free of the effect (such as stiffness, numbness, or hardness) of cold as a result of exposure to warmth.

The process of warming food that has been frozen so that the food can be eaten or prepared to be served. As an example, foods that will be eaten immediately after thawing, can be warmed in a microwave if placed on the indicated setting for defrosting before being cooked.

verb (used without object) (of the weather) to become warm enough to melt ice and snow: It will probably thaw today. to become less formal, reserved, or aloof: He thawed at their kindness.

Thaw sentence example

1. It was frozen, but it would soon thaw in this heat.
2. I sensed a thaw in you.
3. The rivers scarcely thaw before July.
4. When required for use they are removed to cool sheds to thaw , and are then gradually inured to higher temperatures.

Use “thawing” in a sentence | “thawing” sentence examples

1. The country was slowly thawing out after the long cold winter.
2. The ice is thawing.
3. Scientists are particularly interested in observing the thawing and freezing of the polar icecaps in order to assess changes in sea level.

Do: Cook Without Thawing You don’t have to thaw food. It just makes most meats cook quicker and more evenly. If it takes you 30 minutes to cook a thawed chicken breast, it’ll take you 45 to cook a frozen one. You also don’t have to thaw frozen vegetables: Just cook them straight from the package.

to (cause to) change from a solid, frozen state to a liquid or soft one, because of an increase in temperature: Allow the meat to thaw completely before cooking it.

Frozen meat should thaw before cooking. The ice particles in it melt, but it does not liquify. Permafrost (frozen soil, usually found in the arctic) thaws, it does not melt.

As verbs the difference between melt and thaw is that melt is (ergative) to change (or to be changed) from a solid state to a liquid state, usually by a gradual heat while thaw is to melt, dissolve, or become fluid; to soften; — said of that which is frozen; as, the ice thaws specifically by gradual warming.

To defrost means simply to release from the frozen state, while to thaw as a transitive verb means to cause to become free from the effects of cold (hardness, stiffness, numbness) through exposure to warmth.

This is pretty simple, really… When you melt something, it turns from solid to liquid due to a change in temperature. Alternatively, to THAW something is simply to bring it back to its normal state at room temperature.

Thaw is defined as to rise in temperature above the freezing point, or to become unfrozen. An example of thaw is to defrost meat. verb.

There are three safe methods to thaw frozen foods:

• In The Refrigerator: Plan ahead – most items can take an entire day (or overnight) to thaw.
• In Cold Water: This is a faster thawing method compared to thawing in the refrigerator.
• In The Microwave: Remove any plastic or outer wrapping on the package.

Thawing is the process of taking a frozen product from frozen to a temperature (usually above 0°C) where there is no residual ice, i.e. “defrosting”. Thawing is often considered as simply the reversal of the freezing process. However, inherent in thawing is a major problem that does not occur in the freezing operation.

The USDA suggests you always thaw frozen chicken in the refrigerator, microwave, or a sealed bag submerged in cold water. Chicken should always be cooked immediately after thawing. Bacteria is more likely to grow on raw meat that’s between 40˚F (4˚C) and 140˚F (60˚ C).

First, chicken should never be thawed or defrosted on the counter at room temperature or in a bowl of hot water. In general, larger cuts of chicken, especially a whole chicken, should be thawed in the refrigerator.

Depending on which method you use, chicken can take anywhere from 2 days to 30 minutes to thaw. The refrigerator method can take up to 2 days, depending on how many lbs of frozen chicken breast you have. The cold water method takes up to 1 hour per pound.

How to Thaw Chicken Breasts Safely and Quickly

1. Run hot tap water into a bowl.
2. Check the temp with a thermometer. You’re looking for 140 degrees F.
3. Submerge the frozen chicken breast.
4. Stir the water every once in a while (this keeps pockets of cold water from forming).
5. It should be thawed in 30 minutes or less.

Fill a large bowl with cold water and submerge the bag in the water. Change the water every 30 minutes to ensure that it stays cold and continues to thaw the meat. Smaller cuts of meat, poultry or seafood (about a pound) can thaw in an hour or less, larger quantities (3 to 4 pounds) may take 2–3 hours.

Answer: It’s fine to cook frozen chicken in the oven (or on the stove top) without defrosting it first, says the U.S. Department of Agriculture. Bear in mind, though, that it’ll generally take about 50 percent longer than the usual cooking time for thawed chicken.

Cooking frozen meat is not rocket science. … The USDA Food Safety and Inspection Service (FSIS) says meat is safe to cook without thawing and that it will “take approximately 50% longer than the recommended time for fully thawed or fresh meat and poultry.”

EVEN in kitchens where fresh is king, the freezer remains a handy tool. Thawing in cold water, 40 degrees or below, is safe and much faster — water transfers heat far more efficiently than air — but it can still take hours. …

For days when what to make for dinner is the last thing on your mind, you can use the microwave to quickly defrost ground beef. Remove all packaging, then place the meat on a plate and microwave it at 50% power for 2 to 3 minutes, rotating and flipping the beef every 45 seconds, until it is fully thawed.

The lower melting point allows the block of frozen salt water to melt more easily than a block of frozen tap water – so it melts faster.

Lifehack: How to Defrost a Steak in 5 Minutes Without Electricity

1. First, turn one pot upside down and place the steak on top.
2. Next, fill the other pot with water just to give it some weight and place it on top of the steak, sandwiching the steak between them.
3. After 5 minutes, your steak will be defrosted.

In the refrigerator, ground beef, stew meat, and steaks may thaw within a day. Bone-in parts and whole roasts may take 2 days or longer. Once the raw ground beef thaws, it will be safe in the refrigerator for 1 to 2 days. All other cuts of beef can be refrigerated safely for 3 to 5 additional days before cooking.

The USDA suggests not leaving any meat out in the open for more than two hours, or one hour in climates above 90 degrees Fahrenheit. Any meat left too long in temperatures between 40 and 140 degrees Fahrenheit may rapidly develop bacteria. Refrigerator thawing is the safest way to thaw meat.

After the first 24 hours, check the meat periodically to see if it’s thawed.

1. Poke the meat through the plastic or turn it over to see whether or not it’s done thawing.
2. Wash your hands before and after touching the frozen meat to avoid food contamination.