I've noticed that when I put a prefab meal in the microwave, the parts that are frozen over just don't defrost any time soon, even though the rest of the meal gets really hot. The reason is that the ice structure doesn't allow the polar water molecules to vibrate. My question: what can we do so that the ice does defrost - and quickly? I am aware that a modern microwave has a defrost mode, which switches power on and off. Basically it just means that we give the ice time to absorb heat from liquid water. That works of course, but it's pretty slow, certainly if the frozen parts are big. So I was wondering, suppose we add a harmless extra substance to a prefab meal. One that also has polar molecules and that become embedded in the ice. As a candidate I've found ethanol, which has a much lower freezing point than water, so it can still be liquid inside the ice. Would that work to defrost the ice quickly? And since ethanol has a lower boiling point, isn't it even conceivable that it evaporates (so that we don't become 'drunk' while eating ;))? Are there other suitable polar molecule substances that might be used instead?