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I find with defrosting in the microwave you have to do it for short periods, pause, turn the meat,

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Posted to Thread #22596 at 4:40 am on Aug 6, 2012

etc. to keep some parts from heating up while the rest is frozen, even when using the defrost cycle. For a large piece you may as well do it under cold water.

I've used any combination of methods in a hurry, but I've also noticed that long slow defrosting in the refrigerator, if you have the time, makes for less mushy meat or fish--particularly fish.

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