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You can safely thaw your meat in cold water, and in fact it's faster than thawing in the refrigerator. First, make sure the meat is in a tightly-sealed package. If cold water gets into the meat, it will make for a watery meal. Keep the meat submerged in cold water and change the water every 30 minutes.
Do not refreeze the meat that has been thawed using this method unless it has been cooked first. Meat can be cooked without thawing first. You will need to increase the cooking time when starting with frozen meat. Larger cuts, such as roasts, will require up to 1 Â½ times the cooking time of an unfrozen cut.o not use warm or hot water, even though it will thaw the pork faster because it will also encourage the growth of bacteria. Do not use the sink for other purposes during the thawing period and be sure the water does not splash onto other preparation surfaces or food.