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The freezer is one of our favorite assets in the kitchen. We've constantly got ours stocked with frozen sausages, fish, ground beef, and other proteins that make quick weeknight meals in a pinch, all without having to run to the grocery store.
There's just one thing: Integrate a freezer pantry into your home cooking and you'll need to become a defrosting pro. Yes, cooking directly from frozen is technically an option, but doing can result in watery protein and an overall loss of quality.
Essentially, you've got three choices when it comes to safely thawing protein. Which one you choose comes down to how much time you have.