for taste / convenience, it's the quick 'bag in cold water' for ~45m procedure
for safety, defrost 24h in the fridge [some taste/juices lost]
i liked using the aircraft aluminum defroster plate thingmajig
i cook everyday. non frozen meat is a huge compliance booster. I cant deal with planning and defrosting.
interesting thanks- have you tried using cast iron pans; apparently same effect