l, not -l wrote:
> Except for defrosting shimp, "My choice is not listed". Shrimp thaws fast
> enough in a bit of water, that nothing else is needed. For other things,
> when I plan ahead, I defrost in the refrigerator. Other times I use an
> aluminum slab made for quick defrosting. It is simply a 1/8" thick slab of
> aluminum, with cast-in feet to hold it up off the cabinet a bit, to promote
> air circulation; there are a few small channels in the surface and a
> drainage trough around the edges (like on a carving board) to channel off
> any liquid that might be produced during defrost (usually water condensing
> off the plastic wrap).
>
> I have had it for many years and don't recall where I bought it; but, it
> works great.

Sounds good, and like you said, it works great. For me, my 11x17
aluminum baking sheets do a pretty good job of defrosting. I will turn
it upside down, so the surface of the pan is about an inch away from the
kitchen counter. Nothing fancy, but it works. When my children were
young, I placed a piece of ice on the kitchen counter and a piece of ice
on the baking sheet. They were surprised that the ice defrosted so
quickly.

Becca