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The Pantry Quiz #40

Chicken breasts.

Do you know?

Frozen chicken breasts are a mainstay of The Perfect Pantry. Although you can cook chicken without defrosting it first, I prefer to defrost, which makes it easier to control the cooking process. What is the safest way to thaw frozen chicken breasts?

1. On the counter top.
2. In a bowl of cold water.
3. In the refrigerator overnight.
4. In a microwave.
5. With a hair dryer.


Please leave your answer in the comments, and let us know whether you have this ingredient in your pantry.

[Last week's answer: Spring/summer onions have a higher water content, so fall/winter onions (also called "storage onions"), with a lower water content, are the ones you want for caramelizing.]

You can find most answers to The Pantry Quiz by using the search box at right, at the top of the page, to hunt for clues. Come back next Saturday for the answer to today's quiz question.

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refrigerator overnight

#3, always

I am going to say in the refrigerator overnight, and that's the way I almost always do it. But truthfully I don't know if that's the right answer.

I always defrost chicken in cold water

best done in fridge and you can refreeze before cooking
not as good but safe: in cold water or in Microwave

In the refrigerator, but I usually use the microwave.

with a hairdryer of course!!! ( just kidding I always put in fridge overnight and ironically I just pulled some out before reading this!)

My strong guess is defrosting them in the refrigerator overnight. Look forward to hearing the absolute correct answer!

In the fridge, overnight. For speedier defrosting, running water is also acceptable--but *only* running water. A bowl of still water doesn't technically work, according to ServSafe.

Do you want the "what I actually do" or the "what my spouse thinks I do" answer? Good thing he's away and won't be reading this!
Ah well, no one has suffered food poisoning from my kitchen. Yet.


In the fridge overnight. Though, I rarely do it that way!

In the fridge overnight...but I usually do on the counter for a couple hours. I don't let it get warm ever, just take the freeze off or marinate it.

Probably in the fridge overnight, but I usually defrost it on the counter top the day of.

A question about cutting onions for caramelized onions. Is it better to cut in line with the onion's equator, or cut from pole to pole?

Clara, I always cut from pole to pole for caramelized onions, though I don't know if that's better than cutting across.

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