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Thawing
Posted on 3/10/21 at 7:01 pm
Posted on 3/10/21 at 7:01 pm
Is thawing in hot water unsafe? Everything says it is. Science can be a real buzzkill.
How do you thaw things fast?
TIA.
How do you thaw things fast?
TIA.
7
Posted on 3/10/21 at 7:03 pm to drake20
I do it all the time. It's fine.
Posted on 3/10/21 at 7:04 pm to drake20
I thaw in my sous vide
Posted on 3/10/21 at 7:07 pm to drake20
Isn’t there some plate that thaws shite in under an hour? Does that work?
Posted on 3/10/21 at 7:21 pm to drake20
Sometimes I use the defrost feature in the microwave. Depends on what it is.
Posted on 3/10/21 at 7:27 pm to Darla Hood
I just have frozen chicken thighs and I’m hungry. Just wanna hot water them and grill...but everything says fridge for 146 hours. Lol.
Posted on 3/10/21 at 7:36 pm to drake20
Start on indirect heat on grill till it thaws?
Posted on 3/10/21 at 7:40 pm to Darla Hood
I can try that. Thank you.
Posted on 3/11/21 at 6:46 am to drake20
put it between two cast iron pots
Posted on 3/11/21 at 8:36 am to drake20
The concern is that the outside of the meat will come up to a non-safe temp and sit there for a long time while the frozen middle of the meat defrosts.
Think about it this way...would you leave that same cut of meat from the fridge out on the counter for a long period of time? IMO, as long as you get it all defrosted in a safe period of time, it shouldn't matter if you use hot water.
Think about it this way...would you leave that same cut of meat from the fridge out on the counter for a long period of time? IMO, as long as you get it all defrosted in a safe period of time, it shouldn't matter if you use hot water.
Posted on 3/11/21 at 12:42 pm to drake20
Not recommended but, you're also not supposed to leave food out in the sink all day to thaw but, I still do AT HOME. It really depends on what you're thawing.
ServSafe provides guidelines for four (4) acceptable thawing methods.
1) Under acceptable refrigeration temperatures (41°F or lower). Referred to as slacking.
2) Submerged under running potable water with the water not exceeding 70°F.
3)In the microwave, as long as the product is cooked immediately to the acceptable minimum internal temperature.
4) As part of the cooking process, as long as the product is cooked to the acceptable minimum internal temperature.
ServSafe provides guidelines for four (4) acceptable thawing methods.
1) Under acceptable refrigeration temperatures (41°F or lower). Referred to as slacking.
2) Submerged under running potable water with the water not exceeding 70°F.
3)In the microwave, as long as the product is cooked immediately to the acceptable minimum internal temperature.
4) As part of the cooking process, as long as the product is cooked to the acceptable minimum internal temperature.
This post was edited on 3/11/21 at 12:43 pm
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