Some people thaw frozen meat at room temperature. Is this is a good practice?!
thanks in advance,
cheers
Answers: Why or why not?
thanks in advance,
cheers
No. that is really a bad idea, at least from a microbiological point of view. By the time the inside is sufficiently thawed the outside of the piece of meat has easily reached room temperature. When that happens you are inviting whatever organisms are on the raw meat (salmonella, campylobactor, listeria, e coli, etc) to begin to reproduce which means more bugs and more toxin. So what was once a small problem that could be dealt with becomes a possible human health risk. And don't think I'll just cook it real well because some of the toxins are heat stable. Bad idea.
PhD Food Chemistry and Nutrition
No you should never do this as this can cause food poisening. you should take the meat out the night before and place in the fridge. I often leave mine out well wrapped for an hour so it starts the thawing process then place in the fridge and I haven't had a problem .
It is not a good practice because it can cause the growth of bacteria; that being said, I still do it on occasion when I forget to take something out to thaw in the fridge and need it thawed by dinner time.
I do it all the time... & I've never had a bad experience.
lol. My mom does it and Im not dead yet BUT
I just took a food and nutrition course and it's not terrible as long as you cover it and put it in the microwave. Deffinatly not the best idea. Bacteria will get into the meat Umm try putting it into a water bath (fill sink with water and put meat in it Or best of all keep it in the fridge! But ALWAYS make sure it's covered! Even if its in the fridge or microwave
Well, there are two methods in a kitchen - the mom way and the restaurant way.
Honestly, I thaw meat in the fridge or under running cold water.
The entire point of this is to keep the meat out of the "Temperature danger zone," to prevent the proliferation of bacteria and pathogens.
If the meat is sitting out all day, and its temperature stays above 40 degrees for more than two hours, the food becomes potentially hazardous, and should be discarded.
Frozen meat can be cooked from frozen, but they will need more time, and should be checked to be sure they cooked through, as the top layer can be fooling.
Cold foods should be stored below 40 degrees and hot foods should be stored in a device which will maintain its internal temperature at 140 degrees or higher.
Chicken should be cooked to an internal temperature of 165 degrees Fahrenheit, and the temperature should be taken at the middle of the thickest part of the meat. Ground beef, veal, lamb and pork should be cooked to an internal temperature of 160, and fish should be cooked to an internal temperature of 145 or more.
Steaks should be cooked to 140 or above, though it depends on how you like your steak. If the steaks have been sitting out, I would cook them to 155, to ensure there's nothing funky going on in my steak. :)
I don't follow these guidelines at home, as much as I do at work.
I eyeball my meats for tell-tale signs of cooking - clear liquids, legs move easily on a whole chicken, meat is cooked inside when cut open, no pink or red flesh.