Which is quicker defrosting meat in hot or cold water?

Here's why:

* Heat Transfer: Hot water transfers heat to the frozen meat more quickly than cold water. This faster heat transfer melts the ice crystals within the meat more efficiently.

* Temperature Difference: The larger the temperature difference between the water and the meat, the faster the defrosting process. Hot water has a much greater temperature difference than cold water.

However, it's important to note that defrosting meat in hot water can:

* Increase the risk of bacterial growth: If the water temperature is too high, it can create an environment where bacteria can multiply rapidly.

* Cook the meat unevenly: The exterior of the meat can start to cook while the interior is still frozen.

* Cause changes in the meat's texture: The heat can make the meat tougher and less tender.

Safest Defrosting Methods:

* Refrigerator: This is the safest and most recommended method, as it allows for slow and even defrosting while minimizing bacterial growth.

* Cold Water Bath: Submerge the meat in a bowl of cold water, changing the water every 30 minutes to keep it cold.

Always avoid defrosting meat at room temperature, as this can create a breeding ground for bacteria.