How Do Thawing Trays Work? 4 Tips To Use Effectively

If you’ve ever heard of thawing trays, you may have asked yourself a few questions. How do thawing trays work? Are thawing trays actually effective? If it’s worth it, should you invest in a thawing tray or two?

Many people know the frustration of getting home, being hungry but forgetting to pull something out of the freezer the night before. For a lot of frozen food (especially frozen meat like ribs), thawing in the refrigerator takes too much time.

Cooking it from the freezer without thawing doesn’t yield yummy results. Thawing it in the microwave? For some types of food (like vegetables or soups), that may be fine. For other types of food, thawing by microwave is sloppy or even downright dangerous.

So, thawing trays just might be a cook’s heavenly solution to common culinary problems. Even better, there are several methods you can use to make thawing trays more effective if you decide to add them to your collection.

The Science Behind Thawing / Defrosting Process

First, take a look at what a thawing tray actually is to understand what it does. Thawing trays, sometimes called defrosting trays or plates, do exactly what its title suggests.

It helps thaw food. While there are different ways of doing that without one, a thawing tray expedites that process in a way that doesn’t foster food spoilage.

The process of safely thawing food can be a tricky one. It truly is a balancing act. Anytime food reaches a temperature of 40℉, it enters the infamous “danger zone” that many chefs and cooks are aware of – and also wary of.

That means all-day countertop thawing is a no-no. It’s also why quick thawing methods, such as microwave defrosting, are a dice roll. Unless the food is to be immediately cooked, it’s not the best method to use.

Cold water submersion and refrigerator thawing have a steady place in safe defrosting, but, once again, it can take too long.

Enter the beautiful world and function of thawing trays. These ingenious inventions are a dinner-saving segue when you’re short on time, but don’t want to risk foodborne illness.

How Thawing / Defrosting Trays Work

The magic of the thawing tray or defrost tray is summoned from its heat-conducting materials.

Commonly made with metals such as aluminum or copper, these metals have an amazing ability to quickly conduct heat. Those same metals also have a knack for quickly disposing of that same heat.

Because of its metal composition, a thawing tray is a chameleon of a kitchen tool. Whatever temperature surrounds it, or that it comes into contact with, the tray will match it. It doesn’t matter if it’s cold or hot.

That’s what makes it such an effective defrosting gadget. It matches the temperature of the food and external environment to create a perfect (and safe) thawing atmosphere. Food doesn’t stay too cold, but it also doesn’t get too warm that it becomes unsafe.

The food warms up while the tray cools down. It’s a symbiotic technique because both food and tray affect each other. The upside is a quicker thaw that won’t make you sick. If you plan on using one, you will want to take into account the type of food you’re defrosting.

Liquids will melt much faster than a thick cut of meat will thaw. It will work, but you may need to allocate more time to the thawing process. The upside is that it’s still going to be quicker than the refrigerator or cold water submersion.

Four Tips to Use Thawing Trays Effectively

Even though thawing trays are refreshingly convenient in their own right, it doesn’t hurt to have a few tricks up your sleeve to increase their effectiveness.

There are several techniques that you can use to get optimal thawing progress from your defrosting tray.

Always Make Sure Thawing Trays Are at Room Temperature

You don’t want to give a willing and waiting thawing tray a starting disadvantage. You want to make sure that wonderful tool will be able to do its job as soon as possible.

Make sure that the thawing tray is at room temperature before you put anything on it. That gives it an optimal chance to effectively defrost the food without it having to heat up or cool down to work.

A thawing tray standing at room temperature is a tray with a fighting chance to work even better for you.

Mind The Type of Food Being Thawed

As mentioned before, different types of food require different amounts of thawing time. Things like veggies will not take too long.

If you’re defrosting meat, particularly thick cuts, it will take more time to thaw on the tray. Anytime you cook, it will require some forethought and planning.

Thawing trays help drastically cut down thawing time, but you still need to factor in what you’re going to defrost before using one.

Have Plastic Baggies and Wrap on Standby

While you consider what you need to defrost, pay heed to the food’s makeup. Certain foods leave more bacteria in their wake than others.

For example, thawing out a package of frozen asparagus may be a bit watery, but creates an insurmountable mess.

If you’re planning on defrosting something like a frozen steak, pork chop, brisket, or a chicken breast, then you need some armor.

Sealed plastic bags, like Ziploc, or plastic wrap would be smart things to have on hand when you’re using thawing trays.

Liquids from thawed meat are an ideal playground for bacteria to eventually gather. It also makes for a messy clean-up.

Make sure to use plastic when thawing meat, especially when it’s ground. It’s actually a good rule of thumb for any food that is super wet and comprised of tiny pieces.

Double Up on Plates For Quicker Thaws

Doubling the trays could help you quicken the thaw. It’s not the worst idea to have at least two thawing trays on hand. You can always place food on a tray and then put another thawing tray on top of the food.

It creates a thaw coming from both sides and could quicken the defrosting time. Always make sure the base thawing tray is on a neutral surface like wood (cutting boards are perfect).

Ready to add some thawing trays to your kitchen accessories? It may be one of the best investments you can make to save time when cooking.