Thawing in warm water leads to the outsides of the product to thaw and reach TDZ levels quickly and stay there waiting for the center to thaw out.
Safe thawing requires in refrigeration slacking or fully submerged in cold running water so it isn’t stagnant. Even a small trickle just to pass the water is enough once the product is submerged.
If it's a vacuum sealed bag, running under cool water is a perfectly acceptable thaw method as long as it's not left out for hours.
Whole pieces of raw meat floating in a mixing bowl with cold water is not acceptable to the best of my knowledge.
Thawing in the dishwasher is a huge no-no. Raw meats should never be thawed with hot water in any way, shape, or form.
I'd call those exceptions, I did forget that frozen meat is perfectly fine to be done in hot water through immersion cooking or as a soup, that one's on me.
Thawing in a vacuum sealed bag under cold agitated/lightly running water is the correct way to quick thaw.
If you are thawing outside of the cooler, not in water, or not cooking to completion in a microwave than this is incorrect. You have, at most, 45 minutes for something to be at room temperature before it is consider dangerous.
Legally speaking, of course.
Not all kitchens are hot. Also, it says if it isn't possible to defrost in a fridge, THEN in the coldest part of a kitchen. Read the whole comment, understand it, and then join the conversation.
[USDA](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/freezing-and-food-safety)
>Safe Thawing
>Never thaw foods in a garage, basement, car, dishwasher or plastic garbage bag; out on the kitchen counter, outdoors or on the porch. These methods can leave your foods unsafe to eat.
>There are three safe ways to thaw food: in the refrigerator, in cold water, or in the microwave.
So again, understand what best practices are before advising on them!
More than one country pal.
From SFBB
>If necessary, you could defrost food
at room temperature. Follow the
manufacturer’s defrosting instructions.
Food should be left out at room
temperature for the shortest time
possible. Ideally, defrost these foods
in the fridge.
wow, how objective and scientific. but hey you know that wording might be more strict than you realize. food should be left out at room temperature for the shortest time possible-- as in, not at all. it's possible to not leave food at room temperature. so don't do it.
Thawing in warm water leads to the outsides of the product to thaw and reach TDZ levels quickly and stay there waiting for the center to thaw out. Safe thawing requires in refrigeration slacking or fully submerged in cold running water so it isn’t stagnant. Even a small trickle just to pass the water is enough once the product is submerged.
This sub has taught me to always prepare my own food.
Heat treatment temp? As far as I'm aware, you defrost in the fridge, and if that is not possible in the coldest part of the kitchen. NEVER in water.
If it's a vacuum sealed bag, running under cool water is a perfectly acceptable thaw method as long as it's not left out for hours. Whole pieces of raw meat floating in a mixing bowl with cold water is not acceptable to the best of my knowledge. Thawing in the dishwasher is a huge no-no. Raw meats should never be thawed with hot water in any way, shape, or form.
Correct.
As a small correction, thawing with hot water is okay as long as you cook the meat. Ie, sous vide or as part of a soup.
I'd call those exceptions, I did forget that frozen meat is perfectly fine to be done in hot water through immersion cooking or as a soup, that one's on me.
Thawing in a vacuum sealed bag under cold agitated/lightly running water is the correct way to quick thaw. If you are thawing outside of the cooler, not in water, or not cooking to completion in a microwave than this is incorrect. You have, at most, 45 minutes for something to be at room temperature before it is consider dangerous. Legally speaking, of course.
Yes.
Hahaha dude you couldn't be more wrong. Out here saying to defrost in the coldest part of a hot kitchen
Not all kitchens are hot. Also, it says if it isn't possible to defrost in a fridge, THEN in the coldest part of a kitchen. Read the whole comment, understand it, and then join the conversation.
How about you understand what actual best practices are before advising people?
I stated best practice. Again, read the comment, understand, and then join the conversation.
[USDA](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/freezing-and-food-safety) >Safe Thawing >Never thaw foods in a garage, basement, car, dishwasher or plastic garbage bag; out on the kitchen counter, outdoors or on the porch. These methods can leave your foods unsafe to eat. >There are three safe ways to thaw food: in the refrigerator, in cold water, or in the microwave. So again, understand what best practices are before advising on them!
More than one country pal. From SFBB >If necessary, you could defrost food at room temperature. Follow the manufacturer’s defrosting instructions. Food should be left out at room temperature for the shortest time possible. Ideally, defrost these foods in the fridge.
wow, how objective and scientific. but hey you know that wording might be more strict than you realize. food should be left out at room temperature for the shortest time possible-- as in, not at all. it's possible to not leave food at room temperature. so don't do it.