I don't get it

Or you could just not be a dumbass and cook the food after it thaws instead of leaving it out. I promise you, you are not going to get sick because the outside of your food thawed slightly faster than the inside. You people act like you all have OCD and are hyper-obsessed with bacteria/germs to the point of psychosis.

Thaw your damn food in hot water, in cold water, in the fridge. It doesn't matter as long as you aren't leaving it sitting out for 6+ hours.

... Isn't the centerpiece the fact that you SHOULDN'T thaw food in hot water, because of bacteria?

Sure, that distinction has no difference if we’re talking about water.

But if you put a frozen chicken breast in the refrigerator, it will not be in liquid form the next day. It will simply be “not frozen” any longer.

2. to become free of the effect (such as stiffness, numbness, or hardness) of cold as a result of exposure to warmth

Or another example. You have a block of frozen cheese. You put it out on the counter for 24 hours. Would you say that cheese is now “melted” and ready to be put on nachos?

Thawing doesn't imply changing from a solid to a liquid. It means changing from a frozen solid to a room temperature solid.

Your source is wrong; thawing is mostly used on foodstuffs, which rarely is a liquid.

Are you referencing that comment that mirrors mine? “CIA bot” or something. Don’t know what that is, what they’re trying to say, or why it’s being upvoted. It’s not mine.