How do you thaw your Protein ?

[JimB]

@Greg Jones, I’d like to know more about the copper plates and how they aid in defrosting. Is it because they conduct heat/cold well, or is there something else. If it is conduction ability, would aluminum work even better? And, do you have a source for said copper plates? Inquiring minds are interested in knowing more.

Thermal conductivity of copper is around 400 W/mK - aluminum is 247 W/mK, so copper is about 1.6 times as effective as aluminum would be.

 

[Jim6820]

Thermal conductivity of copper is around 400 W/mK - aluminum is 247 W/mK, so copper is about 1.6 times as effective as aluminum would be.

I didn’t know that; thanks. It also appears that copper is at least 1.6 times the cost of aluminum in today’s market.

 

[Kentramz]

Open forum here.
A great topic for the group leaders.

What have you done by way of experimentation with thawing your protein.

Any differences between thawing protein in the sink overnight or slowly thawing in the refrigerator?

Or- Is fresh protein Always better?
Please share your story and experiences. I think this is something we can gain from.