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Whatever you do, don't zap it in the microwave, says Evan Lobel, owner of Lobel's butcher shop, in New York City. “It cooks the meat from the inside out, which removes moisture, retains the freezer aftertaste, and leaves your meat gritty.” Instead, he suggests, wrap your cuts in small, resealable packages before you freeze them―one steak, two lamb chops. Then, when dinner is just a couple of hours away and you haven't had time to thaw the main course in the refrigerator, soak it (bag and all) in cold water for about two hours. “Warm water is bad,” Lobel warns, “because the outside of the meat gets too warm and the inside won’t thaw”―not to mention that food-borne illnesses can breed that way.
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