Work out meat thawing time instantly with clear inputs, formula shown and shareable results.
Fridge thawing runs at roughly ten hours per kilogram, cold water at about one hour per kilogram with the water changed every thirty minutes, and both are governed by how fast heat reaches the centre. Cold water is ten times faster but only safe while the water stays cold, which is why it must be changed and the meat cooked straight away.
Thawing time
hours = weight in kg x hours per kg for the chosen method
hours = weight in kg x hours per kg for the chosen method. Fridge thawing runs at roughly ten hours per kilogram, cold water at about one hour per kilogram with the water changed every thirty minutes, and both are governed by how fast heat reaches the centre.
Cold water is ten times faster but only safe while the water stays cold, which is why it must be changed and the meat cooked straight away.
Enter weight to thaw, thawing method. The defaults shown are a realistic worked example — swap in your own figures to get a result you can use.