Fun in the Kitchen, or Kitchen Lab 101.

I never thought it would work, but it did. After a Pampered Chef open house at maggie226's house a few weeks ago, I saw the "ice trick". What is the "ice trick", you ask? Well, I will tell you. :)

Take 2 ice cubes, place one in a small bowl, and the other in the hard anodized skillet, and watch them side by side. The ice cube in the skillet melts MUCH FASTER than the ice cube in the small dish. The general thought is that there is a reaction with the hard anodized material pulling the heat from the air and into the pan, or something like that. So it goes to reason that meat would thaw well in the skillet too. Right? So, I tried it in my Calphalon pan which is also hard anodized, and I think the pork chops (3 thin cut) were thawed in about half an hour...considerably faster than if it thawed in the fridge or on the counter, and more evenly than what you can do with a microwave. It was cool. It was a very Alton Brown thing to do. I wonder who came up with that in the first place?