the town im in is having a water shortage. due to that, one suggestion among many was to thaw food by placing it in standing water rather than running water over top it.
the process works fine for me, prompting me to wonder why (other than influence from growing up) anyone would use running water over standing water to thaw meat. whats the advantage of one over the other? is it just ignorance?
and yes, i obviously know there are other ways to thaw food. im not asking about that, so please keep it in context.
2007-08-17 05:28:57 · 4 answers · asked by Anonymous in Food & Drink ➔ Other - Food & Drink
pretty good answers, all of these. i cant choose!
2007-08-18 03:38:42 · update #1
Thawing foods in standing cold water is actually recommended. The water warms up a bit and the meat is in closer contact with the water. As long as you change the water every 30 minutes, you're safe.
2007-08-17 05:35:31 · answer #1 · answered by chefgrille 7 · 2⤊ 0⤋
I think it was more of a health department thing to thaw in running water seeing as raw meats shouldn't sit in the same bacteria for a while but obviously both ways work
2007-08-17 06:33:37 · answer #2 · answered by kh 2 · 1⤊ 0⤋
standing cold water is best, first of all you do not waste as much water as running it the hole time, second cold water allows the meat to thaw over a longer period of time making the meat relax more during thawing. for a quick thaw for impatient people running hot water over the food is the choice, the continuous stream of hot water from the fuacet defrost much quicker but uses more water and tends to make the muscle in the meat tense up and not be quite as tender
2007-08-17 05:40:59 · answer #3 · answered by CSND 3 · 2⤊ 0⤋
I don't think there's any advantage to using running water as opposed to standing water. Using running water is simply a waste of resources.
2007-08-17 05:37:29 · answer #4 · answered by tuberk768 5 · 3⤊ 1⤋