Lost? About a year ago, I would have been. But thanks to the brilliance of Alton Brown, I understand thermo dynamics–and you can, too!

Thermo-wha?

Here’s the deal: If you’re looking to thaw/defrost something and a microwave is either unavailable or, well it pretty much ruins your food so I wouldn’t bother, what would you do? I won’t try to explain it because I can’t do a better job than Mr. Brown himself.

This is a snippet of the Good Eats episode, “What’s Up, Duck?” but I’m not interested in the duck part–today. Fast forward to 5:00 into the video for the most important cooking lesson every amateur chef needs to know. You can stop at 9:35 if you’re too aren’t into duck for the time being.

I will only add that at this very minute, I’m trying this technique by myself for the first time, and it’s working like a charm. (I’ve seen Frank, who introduced me to this, do this over and over again, but I wanted to give this a shot on my own.)

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