How do I thaw hamburger without a microwave?!
How do I thaw hamburger without a microwave?
It's 2pm and supper will be around 5:30pm.
Answers:
Put the meat into a sealed baggie, them place in a bowl or in the sink with stopper in the drain, & add enough real cold tap water to cover the meat. Turn the package over often & add cold water often to keep it cold & it will thaw out safely.
FILL A SINK OF HOT WATER,THATS WHAT I DO
leave package closed and fill the sink with hot water and put meat in there and it will be defrosted
it should be thawed by then left covered on the side.
i dont like to thaw things in the microwave.
besides you can cook these from frozen as long as its done slower!
Use the defrost option on the oven. If you don't have that, you will need to use 50% power....and keep flipping over every 30-45 seconds.
put it in a pan on the stove turned very low
make sure it is in a plastic zip bag let it sit out and if that doesnt seem to work or isnt working fast enough run hot water over it and let it sit in the sink in the hot water!
it depends on what you're going to make. If you're doing hamburgers, its probably the safest since you only have a few hours, to thaw it in water in the sink. Thawing it in the fridge is the safest. If you're just cooking ground beef in a skillet, then you don't need to thaw it.
The hamburger meat or anything like that,what I do is I fill my sink up about half way with HOT water and let it sit in there for about 2-3 hours or as much time as needed,depending on how frozen the meat is. It isn't as quick as the microwave,but it does work well.
Let the meat sit in hot water in a sealed container (preferably containing little to no air). You can put it in a heavy duty plastic zip-type bag and place it directly into a pot of rolling boiling water, also.
If its gonna be ground anyway, just stick it in a skillet. If it'd for burgers you're gonna have to go to the store.
You figure out what you can make that takes loose hamburger and not pattied.
Put the hamburger in a skillet on very low heat and keep turning it and scraping the thawed meat off. It will take about 20 minutes or less.
You can season the meat as it becomes more thawed.
DON'T USE HOT WATER! Not a good idea. Instead, and I know it sounds crazy, run cold water over it. Like I said, I know its crazy, but it works. The cooks at my bar do it all the time.
if the meat is in a plastic bag, put it in a pot of COLD water, not hot cause the meat could start cooking if the water is hot. every 15-20 minutes, dump the water and add more cold water. make sure the meat is completely submerged or only part will thaw.
good luck
Hot water will cook it, depending on what you are making. You have 3.5 hours place in a tightly sealed plastic bag submerge in room temp. water and wait......but if you are making chili or meat sauce you can thaw it as you cook it. By crumbling it as it cook/thaw
This works for me when I have to thaw hamburger quickly:
1. fill kitchen sink with hot water
2. float tray of meat in water in sink upside down (styrofoam tray facing up)
3. after half an hour or so, remove plastic wrap and scrape off top thawed layer
4. remove styrofoam tray and re-bag the meat in a new plastic (grocery) bag, wrap tightly, secure bag to meat surface with rubber band, and continue thawing, replacing water as needed to keep it hot.
5. Repeat 3. & 4.
The key to this technique is that whereas air is a poor heat conductor, water is a good heat conductor, so keep the entire surface of the bag-wrapped meat in contact with or under the surface of the hot water.
I have not noticed any differences in cooking consistency or taste using this technique. Good luck!
place it in a sin of hot water and change the water frequently. it will thaw in about half an hour.
Defrosting DOs
? Defrost food in the refrigerator. This is the safest method for all foods.
? Short on time? Thaw meat and poultry in airtight packaging submerged in cold water.
Change the water every 30 minutes, so the food continues to thaw.
? Defrost food in the microwave only if it will be cooked immediately.
? Food can be cooked without defrosting it first.* Make sure food reaches its safe
internal temperature.
(*Note, this does not apply to a large turkey. Be sure to at least partially thaw all whole
poultry before cooking.)
Defrosting DON'Ts
? Avoid keeping foods in the Danger Zone―the unsafe temperatures between 40 °F
and 140 °F.
? Don't defrost food in hot water.
? Don't thaw food on the counter. Food that's left out at room temperature longer than
2 hours or 1 hour if the temperature is above 90 °F is not within a safe temperature
range and may not be safe to eat.
A full array of tips and ideas for promoting National Food Safety Education Month can be
found at http://www.foodsafety.gov/~fsg/fs-mon01....