What is thawing ?
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Stuff becomes ice because it loses so much heat energy its particles stop moving freely and start to form bonds strong enough to make the matter solid. This usually forms some kind of crystalline structure based on the shape of the particles involved.
If you start applying heat energy to that frozen matter, the particles start trying to move again. Eventually they start breaking the bonds they formed when the matter lost heat energy. That starts to break the crystalline structure and the matter starts to take on its liquid properties again.
“Thawing” is the process of heating something frozen to turn it back into liquid. I know we talk about thawing solid stuff like meat, but in reality what’s happened there is there was moisture in the meat and we froze the moisture. The proteins that formed the meat didn’t really get frozen! (This is how freezer burn can happen or why places advertise “never frozen” meat, the process of that moisture freezing can do damage to the meat depending on how fast it happens. Freezing, thawing, and re-freezing stuff does more damage to it.) You can’t really freeze stuff with low or no moisture like crackers or jerky. They’ll get cold, but they don’t have moisture to turn to ice! (But their lack of moisture is also part of why those things have a longer shelf life!)
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