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Force thawing seafood and other protein

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Force thawing seafood and other protein

blkery | Mar 30, 2010 09:13 AM

What's the downside to force thawing seafood? Does it tend to toughen up, or fall apart? I'm looking at force thawing a mixture of small shrimp, bay scallops, and calamari rings.

I'm also curious about meat - does leaving it to thaw at room temp instead of in the fridge toughen it up any?

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