The recommended method— thawing frozen meat overnight in the fridge —can take more than a day. It also requires planning, which, LOL. As a speedier alternative, many people submerge frozen meat in cold water.
You may have heard that using hot water to thaw frozen meat is a bad idea because the water can cook the surface of the meat or lead to bacterial growth. But research sponsored by the USDA and published in the Journal of Food Science and in Food Control in found that for thin cuts of meat—one-inch steaks, chops, and chicken breasts, which probably constitute the cuts you cook most often—thawing in hot water can be done in as little as 10 minutes without reducing the quality or safety of the meat.
Thawing meat in the fridge takes longer than the other two methods, but it requires the least work on your part. My biggest problem is remembering to put the frozen meat in the fridge in the morning on my way out the door.
Steaks, chicken breasts, packages of ground beef, and things of that size will probably be thawed by the time you get home in the evening, but larger cuts like roasts or whole birds may need to be thawed overnight. In my fridge, the bottom shelf is the hardest to get to and is usually the hardest to find a place to set something new, so I set my meat on a plate to catch anything that may seep out of the package.
I find that a nice glass pie plate is best because the sides are taller than a dinner plate and it will hold in the leaking meat juice. Then you can just run the dirty pie plate through the dishwasher and its ready to make more pies yeah, right.
One nice thing about this method is that if you decide to go out to eat after work rather than come home and cook, the thawing meat is fine to wait until tomorrow or even a couple of days. I'm always looking for a good excuse to eat out. Cold water. So, the cold water method is the one I use the most to thaw meat. If opened, fresh bacon can last for a week in the fridge, while cooked bacon should be consumed within 10 days. Once the package is open, both raw and cooked bacon be kept in the freezer for 6 months.
How long after eating undercooked bacon Will I get sick? Abdominal symptoms can occur days after infection. Further symptoms usually start weeks after eating contaminated meat. Symptoms may range from very mild to severe and relate to the number of infectious worms consumed in meat. People with invasive listeriosis usually report symptoms starting 1 to 4 weeks after eating food contaminated with Listeria; some people have reported symptoms starting as late as 70 days after exposure or as early as the same day of exposure.
Begin typing your search term above and press enter to search. Press ESC to cancel. Skip to content Home Coursework Why do you thaw in cold water? Getty Images. The Microwave Method 10 Minutes Learn how to defrost meat in the microwave and you can have prepped protein in under 10 minutes — really.
Related Story. Samantha MacAvoy Samantha MacAvoy joined the Good Housekeeping food team in March , where she writes about the latest tasty offerings from the Test Kitchen, must-try food trends, and top tips for home cooking success.
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