Today I am posting an interesting cooking-related article from the New York Times. In culinary school, we learned that there were three ways to thaw frozen foods (particularly proteins) - in the refrigerator, under cold running water, and by cooking it right away. According to this article, thawing under HOT running water is acceptable for small items. This is fantastic news for cooks (such as me) who like to be able to make a menu at the last minute!
http://www.nytimes.com/2011/06/08/dining/a-hot-water-bath-for-thawing-meats-the-curious-cook.html?_r=2&hpw
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