QUESTION ON THAWING OUT FROZEN MEAT
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QUESTION ON THAWING OUT FROZEN MEAT
| Sun, 11-16-2003 - 8:23am |
You guys are always talking about thawing out meat to have for dinner that very same night.
I always pull out of freezer & let thaw out in the fridge...which can take DAYS...for chicken anyway.
Thought it wasn't a *HEALTHY* idea to let thaw on the counter or nuke it til thawed ?????
So...what do you do with beef, pork, AND chicken as far as thawing so fast ??
Peace ~ SoStella

Well Stel ..
I do leave my chicken, pork or whatever
So...what do you do with beef, pork, AND chicken as far as thawing so fast ??
**Stel, we don't eat a lot of frozen meat or chicken but when we do, I *usually* do thaw on the counter. I let it get to where it's still very cold (perhaps even
I do thaw the turkey in the fridge though
Definitely agree on turkey thawing in the fridge .. always :)
Even though *they* say you should NOT thaw food on the kitchen bench I will often throw a packet of steaks, sausages, chicken etc on the bench late afternoon and do this. No one has ever gotten sick here from my doing that so, maybe this is more good luck than good managment but I will continue to do this. I DO however check that the food NEVER gets warm.
Food safety experts recommend thawing foods in the refrigerator, the microwave oven, or by submerging the package in a water tight plastic bag in cold water. DO NOT THAW ON THE KITCHEN COUNTER. When thawing in cold water, change the water every 30 minutes. Cook foods thawed in the microwave oven immediately after thawing.
Thaw packages of raw meat, poultry or fish on a plate on a lower shelf of the refrigerator so their juices won't drip on other food. Raw juices often contain bacteria.
Hilary
Well you could always put meat on a plate or something that way nothing drips anywhere :)
Stel...I thaw chicken breasts in a bowl of cold water.