this post was submitted on 20 Nov 2023
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In my experience, we left it in the packaging, and also the taps continued running as that helped speed it along. Strictly in cold water.
That sound marginally better but honestly I've never experienced a kitchen where it would be okay to thaw meat outside the fridge. This might be a Danish thing, but if the health inspector came by and saw that, the restaurant would probably get fined.
Yep, that's how my kitchen did it.