Defrost meat in two hours with clever method that doesn't need microwave

Tired waiting for what seems like an eternity for your meat to defrost? A mum-of-two claims she has the solution with a " life hack " she claims will have you cooking in no time. Lazara Storm took TikTok to share an unconventional, but effective way of defrosting frozen meat - using two items you will already have in your kitchen . "Would you believe me if I told you that you could defrost a block of meat - chicken, it could be steak.

.. anything - in just a couple of hours?" she began in a video.



Using a frozen packet of Tesco lamb mince as an example, Lazara could be seen placing the sealed meat between two metallic pans. Give it a go, check the time [how long it takes] - it's a game-changer," she declared. She later continued as she prodded the lamb to emphasise it's softness: "You can see the condensation and it's defrosted.

" And revealing the before and after times on the clock, the Lazara's process took just one hour and 47 minutes. "Crazy, I know," she admitted. "But it works.

You're welcome." One TikTok user joked in response: "This would’ve saved me in 2004 when I forgot to bring the chicken out of the freezer for my mum." Others added their own suggestions, meanwhile, including one person who penned: "Stick it in a pot with cold water and something on top to keep it submerged defrost quickly.

" Another agreed, commenting: "You can also put it in cold water! If you need to defrost it in less than 30 mins leave it under running water." Whilst a third individual recommended: "You could also put it in water which is perfectly safe, or even the microwave now because it’s on defrost mode the microwave would be almost nothing to run." Explaining the science behind the process, Seasoned Advice states: "Have you ever noticed that if you walk outside on a cold day and touch a metal object, the metal feels colder then the air? The reason is, solids and liquids transfer heat better than gasses do.

"If you set a steak on a plate to defrost, there is air above it, and a cushion of air below. When you sandwich the steak between two pots, one of which has a large mass of warm water in it, the heat from the water will flow into the meat, and the weight of the water squeezes the air out from beneath the steak, ensuring it makes good contact with the pot below. This all increases heat transfer and the rate of defrosting.

".