why is it important to thaw meat and to thaw at a certian rate. why not just use hot water to thaw?

Question

like turkey chicken or beef does it make a difference if I use very hot water to thaw. For exp I have 5 pds frozen ground beef can I thaw it in hot water

Answer 1

I wouldn't thaw the ground beef in hot water unless it's in a watertight package (such as a plastic tube sealed on both ends with a metal piece like some sausage or ground beef comes in, or the sealed wrapper a turkey normally comes in). Just plastic wrapped around the tray like you usually get it from the supermarket would let water contact the beef, and it would absorb the water. Result? Soggy, waterlogged beef.

There are concerns with bacterial growth, depending on how long it will take to thaw, but by far the microwave will be the fastest method for your 5 pounds of ground beef.

Obviously, turkeys don't fit in microwaves (unless they're really small), so you need to use the refrigerator or cold water to thaw, as it's going to take hours and hours to thaw, which gets you into the danger zone with bacteria, and using hot water then would only make the bacteria grow faster.

Answer 2

all the people not thawing fast are not hungry and intending to eat it as in Steak Dianne!!

If you are planning to cook it immediately and cook all of it, it does not matter if you thaw it in hot water, cold water, leave it on the counter for a while or in the fridge.

I personally thaw meats in the micro at power 3 and about 2 minutes to the ounce.

Answer 3

It has to do with the bacteria that survives on the meat. If you use very hot water, the bacteria will multiply faster, making the meat unsafe to eat in a much shorter time. The bacteria love hot and moist conditions. If you use cold water and let the meat thaw out over time it will slow down the bacteria and allow the meat to stay safe longer. The cold water slows down the reproduction of the bacteria. The hot water helps with the reproduction.

Answer 4

The ideal temperature zone for bacteria such as e. coli to multiply is between 4 and 140 degrees celsius. Water directly from your tap falls in this range.

If you need to thaw meat quickly, it is best to use the microwave. However, I grew up with a mom who thawed in hot water all the time, and I have never had food poisoning. It is simply because I've built up an immunity to these things. Yes, that can happen. People in South America don't generally refrigerate eggs, and eat them all the time without becoming sick. Us North Americans could never get away with that because the concentration of salmonella in the eggs is too high for most of us.

Answer 5

No you shouldn't. The extreme temps will ruin the meat. You can defrost it in a microwave according to the weight and at the power that is defrosting level. I also have cooked frozen meat , like hamburger in a pan and just kept taking the fork and scraping the top off until I get it all thawed and cooked.
Hot water isn't hot enough to kill bacteria and it will water log the meat.
Turkey or chicken can be defrosted in COLD water......changing the water frequently.

Answer 6

It has something to do with bacteria growth in the meat. For ground beef let thaw in fridge or micro. if you are using the ground beef for something like sauce or chili then i just stick in the pan and brown and separate.

Answer 7

never use hot water, always run under cold water, the thawed parts will spoil quickly and the rest of it isnt even thawed out yet.... it depends on what you are defrosting, i am defrosting ground beef right now for chili.....

Answer 8

I do it for all time. the sole reason i assume you're able to not is once you would be cooking your meat uncommon by using micro organism difficulty, yet I regularly basically could thaw my hen and as quickly as I do, I cook dinner all of it the way by way of and cook dinner it in the present day after it has thawed. additionally, what i don't understand approximately this is: once you're cooking your meat all the way by way of, are not you cooking out all the micro organism? i assume USDA had to make this a regulation for distributors so they does not distribute uncooked meat that could flow rancid earlier the sell by utilising date and finally end up harming its purchasers. My wager is that's greater for distributors and for meat that's meant to be ate up at a later date.

Answer 9

By rapidly thawing out frozen meat (as with hot water), you allow a better habitat for harmful bacteria to grow. By thawing it out slower (in the refrigerator or in cold/ice water), the same bacteria will not propegate.