But you shouldn't though, you shouldn't allow meat to enter the danger zone (40 °F - 140 °F / 4 °C - 60 °C) while defrosting. The cold meat and warm water yields lukewarm water, and if you let it sit for an hour, that's prime bacteria breeding grounds.
Run the meat over with some cold water and let it sit in a bowl filled with cold water for 30 minutes, and replace the water with new cold water every 30 minutes until defrosted.
The safest way to defrost meat though is in the refrigerator, throw it in there 24-48 hours before you plan on using it and you're golden.
We always just leaving under running water
Kind of a waste of water, though...
Aww the classic "preps didn't prep" method.
Works very well
so do you people not cook your chicken? like i don't give a fuck if it's vaguely unsanitary, i'm gonna fucking cook it and that's going to kill the bacteria.
Killing the bacteria doesn’t solve the problem of bacterial growth. Bacteria can leave toxins which are not destroyed by heat.
But you shouldn't though, you shouldn't allow meat to enter the danger zone (40 °F - 140 °F / 4 °C - 60 °C) while defrosting. The cold meat and warm water yields lukewarm water, and if you let it sit for an hour, that's prime bacteria breeding grounds.
Run the meat over with some cold water and let it sit in a bowl filled with cold water for 30 minutes, and replace the water with new cold water every 30 minutes until defrosted.
The safest way to defrost meat though is in the refrigerator, throw it in there 24-48 hours before you plan on using it and you're golden.
We always just leaving under running water
Kind of a waste of water, though...
Aww the classic "preps didn't prep" method.
Works very well
so do you people not cook your chicken? like i don't give a fuck if it's vaguely unsanitary, i'm gonna fucking cook it and that's going to kill the bacteria.
Killing the bacteria doesn’t solve the problem of bacterial growth. Bacteria can leave toxins which are not destroyed by heat.