2006-10-23 09:02:45 · 10 answers · asked by nydreamer123 1 in Food & Drink ➔ Cooking & Recipes
You have to be very careful, especially with chicken and fish. Meat should NOT be thawed at room temperature. Room temperature encourages bacteria growth. All meat should be thawed in the fridge the night before you want to use it.
If you are in a rush, you can place the wrapped meat in a bowl of cool water and leave it out on the counter for a while, but cook it before it gets to room temperature. It doesn't make much difference if you start cooking most meats when they are a little frozen or cold.
You can also try a VERY LOW setting on your microwave (some have "Defrost" or "Thaw" buttons, but keep an eye on it so it doesn't start cooking. Remember, you can't UNcook something, but you can always add more time.
2006-10-23 09:09:22 · answer #1 · answered by Anonymous · 1⤊ 0⤋
I had a cookbook that said to put the meat in the refrigerator the night before you want to use it, so that the meat would have about 18-24 hours to thaw in the refrigerator. You're not really supposed to just take the meat out of the freezer in the morning, leave it on the counter, and come back to it when you get home from work in the evening because of the bacteria that could grow. My mom usually just takes it directly out of the freezer and sticks it in the microwave on defrost for a little while.
2006-10-23 09:06:21 · answer #2 · answered by ucd_grad_2005 4 · 0⤊ 0⤋
Best Way To Thaw Meat
2016-09-30 11:24:58 · answer #3 · answered by ? 4 · 0⤊ 0⤋
Thawing A Turkey: The best way to thaw a turkey is in the refrigerator (in its original packaging on a shallow baking sheet). You should allow approx. 24 hours for every 5 lbs. of bird weight. The refrigerated method is safest and will result in the best finished product. For accelerated thawing, thaw the bird in cold water (in its original wrapping). The cold water must be changed every 30 minutes. Allow approx. 30 minutes per pound.
this is sample of meat i think it ok
2006-10-23 09:16:07 · answer #4 · answered by Anonymous · 0⤊ 0⤋
The fridge is the best... Not only is it safer bacteria wise but it reduced the energy needed by the fridge to cool stuff. it also does it evenly and you don't have to worry about leaving it out too long. It'll stay fresh even for a day or two after it thaws.
2006-10-23 10:10:37 · answer #5 · answered by The C man 3 · 0⤊ 0⤋
Safest way is to defrost over night in the fridge, but you can fill up your ssink with COLD water and throw the meat in there DO NOT UNWRAP IT! Not until it is thawed!
2006-10-23 09:18:04 · answer #6 · answered by Anonymous · 0⤊ 0⤋
Got an Aluminum Fry Pan? Turn it over and put the meat on it. Check it in an hour and turn the meat over. It's science, and I just saved you 3 payments of $19.95 to Ron Poepeal for his Defrosting wonder, only from this TV offer we'll throw in this niffty set of steak knives.... Oh Brother
Footnote: it works and I won't give you your money back, wait you didn't pay me yet
2006-10-23 09:15:19 · answer #7 · answered by Steve G 7 · 0⤊ 0⤋
To prevent the growth of bacteria in the firdge overnight but f ina hurry use the defrost feature on your microwave but be sure to defrost the meat on a plate.
2006-10-23 09:11:48 · answer #8 · answered by clrwhm 1 · 0⤊ 0⤋
in the refrig. if you set it out to thaw it will thaw on the outside first, then it will be spoiled before the inside is thawed
2006-10-23 09:11:01 · answer #9 · answered by Anonymous · 0⤊ 0⤋
Safer to defrost in the refrigerator.
2006-10-23 09:05:08 · answer #10 · answered by Swirly 7 · 1⤊ 0⤋