I was wondering how we could apply the laws of thermodynamics to defrosting some chicken breasts.
I noticed that when I put a bag of frozen chicken breasts in lukewarm water the defrosting process is sped when compared with leaving on the counter or in the fridge. This makes sense due to the higher temperature. Does the temperature of the chicken breast tend to the temperature of the water? And in turn what does the temperature of the water tend to?
In summary, how would you use the laws of thermodynamics to determine the most efficient way to defrost a chicken breast?
Update: Thanks to the answer and comments from @JohnRennie below, I'm updating the question to be slightly more specific.
The situation is slightly different now just so I can clear the situation in my mind and get a better grasp on the concept of temperature equilibrium:
I have the following set - up:
I have two sinks filled with water. One is filled with lukewarm (LW) water and the other with cold (CW) water each sink with their own frozen chicken breast. Can we use thermodynamics to decide which chicken breast would tend to room temperature the quickest?
The reason for the change in question is that (correct me if I'm wrong) that the two sink systems will eventually tend to temperature of the "kitchen" system but how do we figure out which one gets there first?