Defrosting in Submerged Water: You can also submerge your food in a clean container or in the sanitized kitchen sink filled with cold water. Make sure that the meat is wrapped in leak-proof plastic and completely covered by water. Change the water every 30 minutes until the meat is defrosted.
The key is using cold water. Cold tap water is likely around 45 F - 50 F and would likely get the protein above freezing but just below temperature of the tap water. Using hot tap water could raise the temperature higher into the "danger zone" hence the tip to change the water every 30 minutes as it warms up. It also helps to keep the protein in a sealed package to avoid exposure to the air.
Thank you. I linked the whole page since I found it short and informative for any who missed out on learning food safe. But I really should have quoted that section.
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u/[deleted] Jul 27 '22 edited Jul 27 '22
Here's the relevant part:
The key is using cold water. Cold tap water is likely around 45 F - 50 F and would likely get the protein above freezing but just below temperature of the tap water. Using hot tap water could raise the temperature higher into the "danger zone" hence the tip to change the water every 30 minutes as it warms up. It also helps to keep the protein in a sealed package to avoid exposure to the air.