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> when you want to have a meal, fill your kitchen sink full of hot water, maybe half-full, and throw one of those ziplock bags in. Meat should only be thawed i
by dingaling 11y ago
> when you want to have a meal, fill your kitchen sink full of hot water, maybe half-full, and throw one of those ziplock bags in.
Meat should only be thawed in a fridge or, in an eemergency, in a bath of cold water.
Plunging it into hot water is heaven for bacterial growth.
- barry-cotter 11y agoThis is the sort of comment that makes me aware of how alien even very similar cultures can be. I'm Irish and I grew up there. I had never defrosted anything in a fridge before moving to Shanghai. It was all either countertop defrosting or hot water. I wouldn't defrost fish in hot water because it'll cook or let it defrost at room temperature for more than an hour which should be plenty for most fish. If room temperature where you live is above 20 or so degrees you probably shouldn't counter top defrost unless you can check it regularly to see if it's done and Hot water isn't really that bad for bacterial growth. Lukewarm water is the enemy but even that's fine as long as you cook the meat within half an hour of taking it out of the fridge for defrosting. If you're taking longer z than half an hour that's a substantial cut off meat and you really should be able to plan a day ahead.
- moron4hire 11y agoFear mongering. You're cooking the damn meat in a few minutes.
- dragonwriter 11y ago> Meat should only be thawed in a fridge or, in an eemergency, in a bath of cold water. > Plunging it into hot water is heaven for bacterial growth. Only true for large roasts; for steaks and similar portions, hot water thawing is safe and convenient: http://www.nytimes.com/2011/06/08/dining/a-hot-water-bath-for-thawing-meats-the-curious-cook.html?_r=0 http://www.nytimes.com/2011/06/08/dining/a-hot-water-bath-fo...