Wendy Udelhoven wrote:

> I am glad this subject came up. I saw the posts using cold water to
> thaw chicken, could someone please explain why cold water needs to be
> used vs. hot or warm water.
>
> I know of a couple of people who insist on using hot or warm water to
> thaw chicken.
>

hot water would encourage any salmonella bacteria present to multiply and
the carcass would become loaded with it before you start cooking.

cold water is just as effective at thawing as hot water provided you keep
the cold water flowing around the meat to replace that water that's become
chilled as it melts the ice.

> Thanks

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