A new study of researchers showed that thawing food in water is more effective and fast than in the fridge. Despite the common knowledge frozen food must thaw in the air, the water does this work much better.
The scientists from the Food and Bioscience unit of SP Technical Research Institute of Sweden in Gothenburg revealed one more mystery of the water. It can thaw the frozen food much faster than air does. As quicker the food is frozen/thaw as better it is.
According to the lead author of the study, Susanne Ekstedt:
“This is something food scientists have known to be true for a long time now. But this knowledge is mostly confined to the food industry. Most people don’t seem to be aware of this.”
Thus, the best way to thaw frozen meat or fish is to put it in cold water. Why? Water conducts heat better than air. And the faster food is thawed, the better it tastes. Clarence Birdseye, the founder of the modern frozen food industry in the US, support such an approach, he knew about this principle himself when he worked in Labrador and was taught by the native Inuits how to ice fish.