Cooking and Baking

thawing meat in aluminum foil

My wife and I have an ongoing "discussion" about thawing meat. When I freeze the meat I wrap it in plastic wrap and then wrap it in aluminum foil before it goes into the freezer. When it is time to defrost, I just take the whole package and put it in the refrigerator. My wife insists that it takes much longer for the food to thaw if it is still wrapped in the foil. I disagree, the foil is so thin, I don't see how it makes any difference. Which one of us is right?

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