this post was submitted on 23 Nov 2023
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Fast defrosting is actually not advisable.
Its not super great, but it sorta depends on how you bring it up and that you dont do it in a way that takes hours of it being above the bacteria threshold like by using an immersion circulator. And then baking it fully up to temp immediately after. Ita not best practice but its often usable if you have no other options.
Also, it (can) ruin the flavour, if done at too high temperatures. And im not sure but osmosis can also take away some flavour.