When you want to thaw something more quickly without a microwave or warm water (warm water isn't recommended for meats), here is another way.
Place the frozen item on something that will absorb the cold. In my case, I use one of my heavy multi-clad stock pots -- which absorb the cold right down the sides of the pan, thawing the meat more quickly while keeping it cold.
Last weekend I had an "aha!" moment when I realized I could use this same technique to more quickly cool the black bean brownies that Yehoshua and I had made.
We were having guests, and black bean brownies are much better when they've been chilled. Even though we "started" the brownies the night before (by putting black beans in the crock pot to cook overnight!), they were still warm from the oven a couple hours before lunch.
My solution? I put the warm dishes of brownies on the over-turned stock pots, which quickly cooled them enough for me to pop into the fridge to finish chilling! :)
Bonus picture today: Channah (3 months) and me on our deck. We had eaten lunch out here and Eliyahu (6) took this picture of us. I know it looks like she's frowning, but it's really just her non-smiling face. She does smile -- just not for the camera! ;)
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4. Tips and recipes for cooking with kids (Balanced Platter)
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9. "Put an egg on it" tip (The Local Cook)