Review on 🍖 Evelots Large Quick Thaw Meat/Chicken/Fish Defrosting Tray - Accelerated Thawing, Aluminum Meat Thawing Plate with Spacious Design, Natural Heat, Thaw Food in Minutes - Essential Kitchen Accessory by Jasmine Brown

I like to cook, but I don't like to plan ahead. I usually get cravings or the family has a late request that requires a last minute defrosting of meat that we have frozen in the fridge (yes, we buy meat in bulk from Costco and freeze it, which saves a ton of money ). I was skeptical. So I decided to do a little Google research. It turns out to be pretty easy. The tray is made of metal, which transfers heat very efficiently. When hot and cold objects touch they want to be the same temperature, so they tend to meet in the middle - for example, if you put ice in a room temperature drink - the ice melts, the drink gets colder. Where it gets cool and "scientific" After the metal has given off its heat to the ice flesh, it also wants to match the temperature of the surrounding air. So it absorbs heat from the surrounding air and transfers it to the ice cream flesh, melting it even more. This is why the tray has small legs, it needs legs so it can be lifted off the surface to allow airflow so it can absorb heat from the air and transfer it to the meat and melt the ice. So it's very important that the legs are attached and stable, but I didn't want the legs to be too long for easy storage, I keep them upright along with baking sheets and baking sheets. An interesting fact: the thinner the metal, the better this reaction. is. My concern is that the metal shouldn't be too thin as I don't want the tray to warp. I also needed grooves, as I assumed that the water from the melted ice should run off and not leave the meat in a puddle of bloody and oily water. So it's basically a piece of highly conductive corrugated iron with legs. So since I understood how it works and how easy it is, I wouldn't pay much. Price aside, I checked the reviews to make sure there were no complaints about the loose legs buckling. As for other ailments, compare it to other thawing methods. People who want to do it the old-fashioned way are right, but there's absolutely a significant difference in thawing time with a board. Yes, only if you leave your ice meat on the counter does the melting process happen too, but much more slowly, but the more time the meat spends the more opportunities for germs, bacteria and nasties to grow since the meat is in a warmer place Environment where bad things can happen. Therefore, it is better to thaw things as soon as possible. I've ignored the low asterisks from people saying there's no difference in thawing time because they're doing something wrong - blocking airflow, not enough meat touching the board (flat is best), or leaving meat in the sun. warm day or something. Soaking ice meat is thawing, but you have to keep changing the water and getting a lot of bloody, oily water along with another pot or sink to clean. I've used this a few times and while I know the science I'm impressed with how fast it works and how easy it is to clean. This kitchen tool costs less than $14 and is a great deal.