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I was interested to read the statement "never thaw meat at room temperature on the kitchen counter" on this page http://www.irishbeef.co.uk/top-tips/ Not sure what to make of that. The immediate question is - why not? I've always thawed frozen meat in this way!
The immediate question is - why not? I've always thawed frozen meat in this way!
You should thaw frozen meat in the fridge, so it's constantly kept at a temperature (34 to 40 degrees C)
Er, 34 to 40 degrees F perhaps ?!
Quote from: natterjak on October 18, 2011, 10:30 AMThe immediate question is - why not? I've always thawed frozen meat in this way!Hey NatterjakYou should thaw frozen meat in the fridge, so it's constantly kept at a temperature (34 to 40 degrees C) that doesn't allow bacteria to become active. Freezing meat merely makes bacteria dormant, once the temperature rises, they can become active again.Cheers and good Karma!
[T]he meat would only rise to room temp After it defrosts.
Hi Sok. Thanks for your reply. I appreciate the difference between room temp and fridge temp but my point is the meat would only rise to room temp After it defrosts. So this doesn't seem to bE a reason not to defrost at room temp And subsequently pit into the fridge.