Ooops! How can I quickly thaw

[jmcquown]

a pint carton of heavy cream? I need it to make quiche. Otherwise I
guess the quiche will have to wait for tomorrow. :(

Jill

[Dave Smith]

The best I can suggest would be to put it in a large bowl of room
temperature water, but that is going to take a while. I would not nuke it.

[jmcquown]

I would definitely NOT think of nuking it! I do have it sitting in a
large bowl of cold water (I've thawed cryo-vac'd steaks and such that
way) but yeah, it could take a while. Thanks, Dave. :)

Jill

[Bruce]

Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :)))))))))))

[jmcquown]

Dave had it mostly right. I had already put the pint carton of heavy
cream in a deep pan full of cold (not room temp) water. It's completely
thawed now. It will just need to be shaken because since being frozen
it will have separated a bit. No biggie.

Let the quiche begin! :)

Jill

[BRUCE]

On Mon, 24 Jan 2022 17:13:57 -0500, jmcquown <j_mc...@comcast.net>
wrote:

[Gary]

On 1/24/2022 5:00 PM, jmcquown wrote:

Set it in a pot of cold water. It won't take much more than an hour to
thaw a pint. I've done that with pints of frozen milk.

[Gary]

I'll bet you even knew that to start with. You just wanted to drum up
some cooking talk, didn't you? Fess up, Jill.

[jmcquown]

Something wrong with cooking talk? I had an idea it would work but I've
only ever used that method to quick thaw a cryovac'd steak or something
similar. I wasn't sure about immersing the cardboard carton in water.
This is the first time I've needed to quickly thaw a carton of cream.

Jill

[bruce bowser]

> Jill, you don't have to explain yourself. Many of us like a play by play. I didn't even know to thaw out stuff other than zapping it on a low power setting.