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Can you thaw meat outside?

jack sparrow

jack sparrow

Think like Jack
Platinum
Scenario:

a. I'm starvin
b. Alls I have is frozen meats/chicken
c. The thaw function on the microwave is broke
d. It's like 85 degrees outside
e. I'm starvin

I'm thinking it's ok to thaw the meat outside no?
 
jack_schitt said:
If I die your getting bombed.
Click to expand...


LOL bro i thaw my chicken breast the bag way and haven't gotten sick and i've been doing it 2 years. Either way will work good. I mean the hot water may start to "cook" the outside of the meat, but you're cooking it in a minute anyways.
 
foreigngirl said:
why dont you just toss it on the grill?
Click to expand...

I'm on the second floor...I'd get a $500 fine for having a grill on my balcony here...besides...it's chopped surloin. Would probably make a mess.
 
jack_schitt said:
I'm on the second floor...I'd get a $500 fine for having a grill on my balcony here...besides...it's chopped surloin. Would probably make a mess.
Click to expand...
I ment like Foreman grill. If its chopped, boil some water, put it in, let it get loose just a bit and toss it in the pan. But stay there and scrape off the cooked meat off of the frozen ball with the wooden spoon
 
you can thaw meat out at room temp but i would only partially thaw it til it can be broken up and cook it right away
ground meat is the least safe of meats to thaw quickly so you have to cook it thoroughly once it is workable
if it gets warm toss it
no need for ecoli poisoning
even if you cook it after it is warm there is still a chance of getting sick because the bacteria has started poisoning the meat
cheers
good luck
next time package the ground meat in the shape and portion of a patty and grill it frozen ala mccyD
 
jack_schitt said:
I'm STARVIN.

I 97% fat free Surloin in a Ziplock under some warm water as I type....probably gonna be an eggwhite omlette.
Click to expand...
You can do the same thing in cool water - it doesn't cook the outside of the meat and it still defrosts the meat quickly, but you have to leave the water running and submerge the meat in a bowl. It's the fastest way to defrost.
 
Jack, I know you don't like me, but here you go anyway:

I have just put the frozen ground beef in a pan and scraped away the outside as it thaws. It is super fast if you want the ground beef cooked crumbles, like for chili or whatever. If you want to make hamburgers or something, you will have to completely thaw it first. In that case, follow the suggestion to put the entire package under water in the sink. Keep changing the water as the water gets really cold. Don't let the water touch the meat itself.
 
HeatherRae said:
Jack, I know you don't like me, but here you go anyway:

I have just put the frozen ground beef in a pan and scraped away the outside as it thaws. It is super fast if you want the ground beef cooked crumbles, like for chili or whatever. If you want to make hamburgers or something, you will have to completely thaw it first. In that case, follow the suggestion to put the entire package under water in the sink. Keep changing the water as the water gets really cold. Don't let the water touch the meat itself.
Click to expand...

why Jack no rike you?
you are pretty girr wit brack ass.
 
HeatherRae said:
Jack, I know you don't like me, but here you go anyway:

I have just put the frozen ground beef in a pan and scraped away the outside as it thaws. It is super fast if you want the ground beef cooked crumbles, like for chili or whatever. If you want to make hamburgers or something, you will have to completely thaw it first. In that case, follow the suggestion to put the entire package under water in the sink. Keep changing the water as the water gets really cold. Don't let the water touch the meat itself.
Click to expand...
Thats what I do too :)
 
HeatherRae said:
Jack, I know you don't like me, but here you go anyway:

I have just put the frozen ground beef in a pan and scraped away the outside as it thaws. It is super fast if you want the ground beef cooked crumbles, like for chili or whatever. If you want to make hamburgers or something, you will have to completely thaw it first. In that case, follow the suggestion to put the entire package under water in the sink. Keep changing the water as the water gets really cold. Don't let the water touch the meat itself.
Click to expand...
i worked in a cousins yiros shop (lololol - special event) and they did this while looking over their shoulder for the health department inspector. had they been observed, they would have been shut down. says a lot.

the ziplock bag method is ok so long as you use the meat QUICKLY ie as soon as its workable. bacterial growth skyrockets at room temperature and above, you can get quite sick quite easily. (my microbiology lecturer was anal and used to talk about this all the time...dipshit...someone slap him in the head with an anvil already)

my names golden, and im a meataholic
 
GoldenDelicious said:
i worked in a cousins yiros shop (lololol - special event) and they did this while looking over their shoulder for the health department inspector. had they been observed, they would have been shut down. says a lot.

the ziplock bag method is ok so long as you use the meat QUICKLY ie as soon as its workable. bacterial growth skyrockets at room temperature and above, you can get quite sick quite easily. (my microbiology lecturer was anal and used to talk about this all the time...dipshit...someone slap him in the head with an anvil already)

my names golden, and im a meataholic
Click to expand...
Seems to me that thawing it by cooking it in a hot pan is faster and safer than thawing it in cold water. The whole package cooks in 10 minutes or so and is at room temp for a very short time, so no time for bacterial growth. ???
 
HeatherRae said:
Seems to me that thawing it by cooking it in a hot pan is faster and safer than thawing it in cold water. The whole package cooks in 10 minutes or so and is at room temp for a very short time, so no time for bacterial growth. ???
Click to expand...
if you dont give the temperature to equilibrate throughout the meat, you get little pockets of meat that werent hot enough for long enough to kill whatever bacteria were living there. if youre cooking the meat for a long time afterwards eg simmering when making sauce then obviously its ok, but if youre not going to do that then potentially you have a lot of live bacteria in your food (and their numbers shoot up massively...little pricks double every few seconds sometimes), which is bad enough if youre eating it on the spot, but much worse if you put leftovers in the fridge...then youve got a full on bacterial mardi gras happening
 
GoldenDelicious said:
i worked in a cousins yiros shop (lololol - special event) and they did this while looking over their shoulder for the health department inspector. had they been observed, they would have been shut down. says a lot.

the ziplock bag method is ok so long as you use the meat QUICKLY ie as soon as its workable. bacterial growth skyrockets at room temperature and above, you can get quite sick quite easily. (my microbiology lecturer was anal and used to talk about this all the time...dipshit...someone slap him in the head with an anvil already)

my names golden, and im a meataholic
Click to expand...
lol as a chef sometimes we have to resort to things like that
the health department teaches there are only 3 approved ways to thaw things
1 in the frig
2 under COLD running water
3 in the microwave

lol yea but :anvil:
 
GoldenDelicious said:
if you dont give the temperature to equilibrate throughout the meat, you get little pockets of meat that werent hot enough for long enough to kill whatever bacteria were living there. if youre cooking the meat for a long time afterwards eg simmering when making sauce then obviously its ok, but if youre not going to do that then potentially you have a lot of live bacteria in your food (and their numbers shoot up massively...little pricks double every few seconds sometimes), which is bad enough if youre eating it on the spot, but much worse if you put leftovers in the fridge...then youve got a full on bacterial mardi gras happening
Click to expand...
EEECCCKKKK...I had no idea. I'm generally very conscietious of these things, too. I won't do that anymore, then.
 
obiwan9962 said:
lol as a chef sometimes we have to resort to things like that
the health department teaches there are only 3 approved ways to thaw things
1 in the frig
2 under COLD running water
3 in the microwave

lol yea but :anvil:
Click to expand...
as a chef theres also a brilliant chance than your guest is going to eat the food and not the leftovers within 30 minutes, and also, theres a good chance that you got the meat from a distributor and jammed it straight into the freezer, rather than the usual supermarket slob method where the meat may have been defrosted for 3 days prior to cooking...so i understand :D you guys are ok :D

...besides, we all know that restaraunt plates/cutlery is where the REAL bacterial motherloads are :worried:

(i also worked in a restaraunt once, washing dishes. i mean, NOT washing dishes. putting dishes in sterilisers that dont really sterilise enough, and standing there. needless to say, i no longer go to that restaraunt. no wonder so many people got sick eating there. idiots.)
 
GoldenDelicious said:
as a chef theres also a brilliant chance than your guest is going to eat the food and not the leftovers within 30 minutes, and also, theres a good chance that you got the meat from a distributor and jammed it straight into the freezer, rather than the usual supermarket slob method where the meat may have been defrosted for 3 days prior to cooking...so i understand :D you guys are ok :D

...besides, we all know that restaraunt plates/cutlery is where the REAL bacterial motherloads are :worried:

(i also worked in a restaraunt once, washing dishes. i mean, NOT washing dishes. putting dishes in sterilisers that dont really sterilise enough, and standing there. needless to say, i no longer go to that restaraunt. no wonder so many people got sick eating there. idiots.)
Click to expand...
well actually i don't use frozen meats
i use only fresh
and not all bacteria is bad
but that is another story
my meat is kept in a dry aging room
and we grind our meat fresh daily and cook it within 15 minutes of grinding
i remember once having steak tartar on my menu years ago and the meat was ground to order and served within minutes
there are many chemical sanitizers ie chorline bleach and the like i use a medical grade iodine sanitizer that continue to work as the item dries
i used to use bleach but some dishers can't wait for the items to properly air dry
so i made it idiotproof
 
obiwan9962 said:
well actually i don't use frozen meats
i use only fresh
and not all bacteria is bad
but that is another story
my meat is kept in a dry aging room
and we grind our meat fresh daily and cook it within 15 minutes of grinding
i remember once having steak tartar on my menu years ago and the meat was ground to order and served within minutes
there are many chemical sanitizers ie chorline bleach and the like i use a medical grade iodine sanitizer that continue to work as the item dries
i used to use bleach but some dishers can't wait for the items to properly air dry
so i made it idiotproof
Click to expand...
Word!!!!!
:Chef: :tuc:
 
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