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Started By
Message
Meat thawing, is this safe?
Posted on 9/28/14 at 5:22 pm
Posted on 9/28/14 at 5:22 pm
Forgot to take the ground beef out of the fridge. Can I run some hot water in the sink, put the meat in the bowl and let it sit in there for like 5 min before prepping it and putting it on the grill?
13
Posted on 9/28/14 at 5:23 pm to RandySavage
Of course.
Posted on 9/28/14 at 5:23 pm to RandySavage
Yes
Posted on 9/28/14 at 5:23 pm to RandySavage
You don't cook much do you?
Posted on 9/28/14 at 5:23 pm to RandySavage
yeah why not
Posted on 9/28/14 at 5:24 pm to RandySavage
I wouldn't run the water directly on the meat. You're also gonna need to maybe add egg and some bread crumbs because that shite is gonna fall apart being thawed like that.
Posted on 9/28/14 at 5:24 pm to RandySavage
It'll just start to cook the edges. You'll be fine.
Posted on 9/28/14 at 5:24 pm to RandySavage
Straight out of the tap or colder water thaws better than heated water.
Posted on 9/28/14 at 5:25 pm to FalseProphet
I would do it in a ziploc, dont want to put water directly on ground meat, kinda makes it nasty.
Posted on 9/28/14 at 5:26 pm to RandySavage
quote:
RandySavage
How old are you? Seriously
Yes you can defrost meat in water. I like to zip lock it and run under warm water for 5-10 min. Fill sink up, Put a heavy plate on it to submerge in warm water. Works fast. 
Posted on 9/28/14 at 5:26 pm to RandySavage
I must go save her!!!
Posted on 9/28/14 at 5:27 pm to RandySavage
defrost it in the microwave
Posted on 9/28/14 at 5:28 pm to tgrbaitn08
Ha, I didn't see the problem but online a lot of stuff says don't use hot water. DGAF, already did it.
Posted on 9/28/14 at 5:29 pm to LEASTBAY
Yeah, I do this often and the inside a ziplock bag method always turns out well.
Posted on 9/28/14 at 5:40 pm to RandySavage
i wouldnt use hot water
Posted on 9/28/14 at 5:40 pm to RandySavage
You just don't want to leave the meat in the temperature danger zone (40-140 degrees) for too long. That's the optimal temperature for bacteria to breed. The only thing you may be doing is degrading the quality a bit.
Posted on 9/28/14 at 5:44 pm to jmarto1
Ever heard of a Sous-vide?
quote:
is a method of cooking food sealed in airtight plastic bags in a water bath or in a temperature-controlled steam environment for longer than normal cooking times—96 hours or more, in some cases—at an accurately regulated temperature much lower than normally used for cooking, typically around 55 °C (131 °F) to 60 °C (140 °F) for meats and higher for vegetables. The intention is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture.
quote:
Sous-vide cooking involves cooking food in sealed plastic bags immersed in hot water for long periods of time. Depending on the cut, type, and thickness of the meat or the type of food in question, cooking sous-vide for several hours is not out of the ordinary.
Posted on 9/28/14 at 5:47 pm to RandySavage
all raw foods can safely be held between 40 and 140 degrees (F) for up to four hours. After four hours according to "safe serve" guidelines they must be tossed.
So food has to be kept wither cold or very hot.
So as long as it's not between those temps for more than 4 hours you are safe.
So food has to be kept wither cold or very hot.
So as long as it's not between those temps for more than 4 hours you are safe.
This post was edited on 9/28/14 at 5:49 pm
Posted on 9/28/14 at 7:25 pm to RandySavage
F&D board....
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