A question for you:
I’ve been defrosting the lobster meat that my mom brought me from Canada in the refrigerator since yesterday afternoon, but as of this evening it was still frozen in the center (rrr…9:30PM is getting on towards no-longer-dinnertime in my world). So I put it in an ice bath, as I frequently do with stubbornly-frozen chicken breasts, but still…no cigar.
I did a bit of Google research and learned that the defrosting process works even faster if you place the lobster in an ice bath and then pour a steady stream of cold water over it, so that’s what I’m doing now…and it seems to be working.
So my question: Why does the cold-water-stream move things along?
