Someone help me convince my wife.?

Question

She insists on setting meat out on the counter to thaw overnight. I have tried to explain her how bad this can be for us. It has gone on for quite awhile. I have refused to eat the food but it doesn't seem to register with her. Please you guys (and gals), help me out here. It is unhealthy, really dangerous, Tell her so she doesn't think I'm making this up.

You can just answer here, believe me she'll see it.

Answer 1

I've cooked in restaurants for quite a while and I have a food service license. Your wife's little habit could very well put you at a greater risk for e coli, and lots of other things that could make you feel pretty rotten. Here are the guidelines for safely thawing things, because some forms of foodborne bacteria CANNOT be killed by cooking.
To thaw meat, fish and poultry safely, take it out of the freezer and place in the refrigerator. Place in a plastic bag or in a pan or dish to prevent juices from dripping onto other foods. A one-inch steak will thaw in 12 to 14 hours. Allow 4 to 7 hours per pound to thaw a large roast and 3 to 5 hours per pound for a small roast. A one-inch thick package of ground beef will defrost in 24 hours. For quick thawing, use the microwave oven according to manufacturer's directions and then cook defrosted food immediately.
Never defrost meat, poultry or fish on the kitchen counter or in warm water. Bacteria multiply rapidly at temperatures 40 degrees - 140 degrees F.
You can use cold water, and oddly enough, because of the way the water molecules move around the food the food will thaw faster than if it's exposed to warm water. However, the key to this is to keep changing the water in order to ensure that it stays cold.

Answer 2

You are correct. Meats should be thawed in the fridge. All things should be thawed in the fridge. There is what is known at a 'danger zone'. This is when the bacteria can grow while the product is at a temp above 45 degrees and below 140 temp for an extended length of time. Even if the food is cooked, it is dangerous for it to sit at this 'danger zone.If you want to take it from a frozen state and cook it, (tv dinner) that is fine. There is also a time limit the item can sit at certain temps. If it is hot, it must be held at 140 degree for no more than 4 hours. However, if it is properly cooled and stored in fridge, it will be safe for a week.
Most people think if meat is spoiled it will smell bad. That is not always true. Salmonella has no smell or taste. However, you will pray to die if you eat something contaminated with this bacteria. Other bacterias can kill. Small children are severly affected by these bacteria.
My question to your wife would be:
Do you love your family? Do you want what is best for them? Of course you do. Let's thaw the meat in the fridge. Does she want to be right or dead right? Good luck.

Answer 3

Mike. What is she thinking?
When defrosting frozen foods, it's best to plan ahead and thaw food in the refrigerator where food will remain at a safe, constant temperature -- 40 ºF or below.
Food must be kept at a safe temperature during "the big thaw". While foods are safe indefinitely while frozen., as soon as food begins to defrost and become warmer than 40 ºF, any bacteria that may have been present before freezing can begin to multiply. It is not safe to thaw meat on the countertop at room temperature as this allows dangerous bacteria to grow in just two hours, or 1 hour in high summer heat (90°F and above).
Foods should never be thawed on the counter,or defrosted in hot water any longer then two hours. Even though the center of the package may still be frozen as it thaws on the counter, the outer layer of the food is in the "Danger Zone," (between 40 and 140 ºF), temperatures where bacteria multiply rapidly.
Please have her refer to the link below.
And until she quits that practice. Don't eat at home.

Answer 4

This is notttttt a safe way to thaw meat! If you ask her 2 days ahead of time what she is planning for dinner, she can thaw it in the refrigerator. If the meat is frozen solid, it will take a good 2 days in the fridge, not one. It just takes a little practice to get in the habit of doing this. So Mrs. Wife, your hubby is soooo right, he is just trying to keep you safe from food poisoning. Just because it hasn't happened yet, doesn't mean it never will. I'm sure you rather be safe than sorry. I don't mean to be too harsh, but food poisoning should be taken seriously. So give your husband some peace of mind, you'll both enjoy dinner better.

Answer 5

Hey, wife of the person asking this question!

Let me CONVINCE you! Leaving meat out overnight is indeed dangerous and unhygienic!!! The temperature change might cause some undesireable chemical changes in the meat, which is already toxic enuff in the first place!

Meat should be kept under -4 degrees celcius in the freezer to remain clean. Before cooking, it should be thawed, but not too long before that.

Please be careful about what you are eating!

Answer 6

This is not dangerous as long as it is being thawed from a frozen state. However I usually now thaw my food in the microwave-

If you leave meat on the counter for more than a day, then I would be worried.

Answer 7

Mikey Mike,

That's how our Moms and Grandmas thawed meat. They didn't kill anyone. If it ain't broke, don't fix it.

But to put your fears at ease, any bacteria that does grow on the outside of the meat (none can grow on the inside) will be removed when washing the meat. If she doesn't wash the meat, the bacteria will be killed when she cooks it.

If you still aren't convinced, you thaw the meat for her: Submerge the unpackaged meat in a dish of water. Put it in the microwave for X minutes. The water will allow the meat to thaw, but prevent it from cooking around the edges.

X minutes = 12 minutes for 6 chicken thighs. Adjust per your microwave and meat.

Answer 8

I'm a minor and even I know that leaving meat out overnight is really bad. Leave the meat out twice and it gets worse. Leave the meat out three days in a pot with a lid, then take the lid off and move it around. You'll smell the difference between fresh and rotten.

Answer 9

How long is "overnight" and how warm is the room? And, do you feel strongly enough about this to do the cooking YOURSELF?!! An elderly woman told me how they handled food way back when and I told her that if we needed that knowledge now, we'd starve. Not because we wouldn't know how, but because we're so frightened of food. Mayonnaise is a good example--REAL mayonnaise doesn't need to be refrigerated at all. Hens laid eggs through the summer, not the winter. So they made a solution of water glass (sodium silicate) in a crock and laid the extra eggs down in it for use through the winter. It was kept cool, in the basement, for months.

What I find interesting is that you're enlisting a slew of strangers to try to bring pressure on your wife instead of sitting down with her, talking and reaching a reasonable compromise. I'm widowed but I'm not that old, I'm fairly good looking and have a steady job. Tell your wife that she's welcome to get in touch with me.

Answer 10

I suppose your wife and family are sick from eating the meat?
Any bacteria that will grow on/in the meat will be killed as long as the meat is cooked properly. I've done it for years. I leave the meat out overnight and put it in the fridge in the morning and I'm 63 haven't killed a guest or my family so far. Oh, by the way, my wife like our meat rare to medium rare. When's dinner?