![]() Defrosting outside of the fridge is much faster, and you're probably fine as long as you don't let the meat sit out once it's center is thawed. On the other hand, lots of people do it. So, ideally, using the refrigerator overnight is best. ![]() The particular danger of thawing on a countertop is that the exterior of the packaging, especially juices on the surface of the meat or on the inside of the container, may reach room temperature and remain there for hours. 40-140 degrees is the "hot zone": good for bacteria, bad for you. On the counter, ambient temp is between 65-85, so it's dicey-town bacterially. In a refrigerator, the temperature is probably between 35-45 degrees, so there's no problem. (Bringing it to room temperature is a separate process, done only immediately prior to cooking). The purpose of thawing is to bring the meat above 32 degrees but not above 40. Than 40 ☏ (4 ☌), any bacteria that may haveĪnd 140 ☏ (4 ☌ and 60 ☌) – at temperatures where The water is a better conductor of heat than air, so the defrosting is quite fast and the water is cold so there's minimal safety risk. Change the water every 30 minutes until defrosted. I'm not so good at this, which leads to a safe and fast solution: Defrost meat in a waterproof ziploc bag in cold water. However, defrosting in the refrigerator can take a long time and require you to plan at least one day ahead of time. In fact, you are not supposed to leave meat at room temperature for more than an hour. ![]() It's definitely not recommended to defrost meat at room temperature. ![]() A lot of bacteria grows in the range of 40-100☏ (4-38☌) (i.e. ![]()
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