We buy meat when it's a bargain and freeze it.

We both agree that thawing in the fridge overnight is ok.

I feel that it is safe and quick to thaw it in the microwave.

My wife feels that somehow the meat flavour and/or texture is spoiled when
you use the microwave to thaw it.
She would rather leave it on the counter to thaw if she doesn't have time to
thaw it overnight in the fridge.

Who's right?

Thanks

Wayne in Ottawa

On Sun, 14 Jan 2007 15:38:35 -0500, "Wayne" >
wrote:

>We buy meat when it's a bargain and freeze it.
>
>We both agree that thawing in the fridge overnight is ok.
>
>I feel that it is safe and quick to thaw it in the microwave.
>
>My wife feels that somehow the meat flavour and/or texture is spoiled when
>you use the microwave to thaw it.
>She would rather leave it on the counter to thaw if she doesn't have time to
>thaw it overnight in the fridge.
>
>Who's right?
>
Neither one. Don't freeze meat. Now kiss and make up.

--
See return address to reply by email

you're no help. What am I going to do with a freezer full of meat?
Wayne

Wayne wrote:
>
> We buy meat when it's a bargain and freeze it.
>
> We both agree that thawing in the fridge overnight is ok.
>
> I feel that it is safe and quick to thaw it in the microwave.
>
> My wife feels that somehow the meat flavour and/or texture is spoiled when
> you use the microwave to thaw it.
> She would rather leave it on the counter to thaw if she doesn't have time to
> thaw it overnight in the fridge.
>
> Who's right?
>
> Thanks
>
> Wayne in Ottawa

Neither and both.

Thawing in the microwave is safe, but depending on what it is you're
thawing and how you do it, it can have negative effects from the
localized heating of thinner areas starting them cooking. If it's ground
meat you're going to brown anyway, no impact, if it's something else it
could be bad.

Thawing on the counter is not safe under most any circumstances. If you
need to speed up thawing something thaw it under cold water, keeping the
water changed / running a little and temp ~40 degrees F.

On Sun, 14 Jan 2007 15:57:35 -0500, "Wayne" >
wrote:

>you're no help. What am I going to do with a freezer full of meat?
>Wayne
>
You mean I didn't save your marriage? Think ahead man. Anyway, don't
ask about "quality", both methods are bad for that. However, thawing
in the refrigerator means you don't have to watch it. Microwaving is
tricky because even with the defrost cycle and watching, you will
still end up with hot spots. Personally, I'd rather cook a steak from
frozen than microwave it first.


--
See return address to reply by email

On Sun, 14 Jan 2007 12:46:42 -0800, sf wrote:

>On Sun, 14 Jan 2007 15:38:35 -0500, "Wayne" >
>wrote:
>
>>We buy meat when it's a bargain and freeze it.
>>
>>We both agree that thawing in the fridge overnight is ok.
>>
>>I feel that it is safe and quick to thaw it in the microwave.
>>
>>My wife feels that somehow the meat flavour and/or texture is spoiled when
>>you use the microwave to thaw it.
>>She would rather leave it on the counter to thaw if she doesn't have time to
>>thaw it overnight in the fridge.
>>
>>Who's right?
>>
>Neither one. Don't freeze meat. Now kiss and make up.

I have to freeze meat. I buy beef by the quarter steer from a local
farmer who has it processed at a place where they freeze it before
delivery.

And I usually thaw it on the counter, as I did with my chili meat
today.
--

modom

http://www.koyote.com/users/modom/home.html

Wayne wrote:
>
> We buy meat when it's a bargain and freeze it.
>
> We both agree that thawing in the fridge overnight is ok.
>
> I feel that it is safe and quick to thaw it in the microwave.
>
> My wife feels that somehow the meat flavour and/or texture is spoiled when
> you use the microwave to thaw it.
> She would rather leave it on the counter to thaw if she doesn't have time to
> thaw it overnight in the fridge.
>
> Who's right?
>
> Thanks
>
> Wayne in Ottawa


Neither of you are incorrect (IMNSHO). If the meat is 'sealed' in
plastic and is water-tight, simply immerse the package in a container of
water on the counter or in the fridge. It will thaw in no time at all -
definitely a lot faster than if it just sat a few hours on the counter
or overnight in the fridge.

Sky

Haha. Coming to Usenet to /settle/ an argument.

That's a good one.

Wayne > wrote:
>We buy meat when it's a bargain and freeze it.
>
>We both agree that thawing in the fridge overnight is ok.
>
>I feel that it is safe and quick to thaw it in the microwave.

It tends to change the flavor.

>My wife feels that somehow the meat flavour and/or texture is spoiled when
>you use the microwave to thaw it.

She's right about that.

>She would rather leave it on the counter to thaw if she doesn't have time to
>thaw it overnight in the fridge.

That's not a good idea.

>Who's right?

The microwave is faster than the counter which is
faster than the fridge. The fridge is safer than
the microwave which is safer than the counter.

But none of those is the best way.

Put the bare, frozen meat in a zip-loc bag*, squeeze out
the air, and put it in the sink. If it's about an inch
thick, it will thaw in about 30-40 minutes but still be
refrigerator-cold. If you can leave the water trickling
so that it agitates the water in the sink, all the better.

--Blair

* Get rid of the styro tray and any paper or other stuff;
if it's already naked in a vacuum-sealed bag, just leave
it in that; the less air between the bag and the food
the better.

> wrote:
>Neither one. Don't freeze meat. Now kiss and make up.

Don't listen to this person. About the freezing. Freezing
meat is a decent thing to do. *Now* kiss and make up.

--Blair

Pete C. > wrote:
>Thawing on the counter is not safe under most any circumstances. If you
>need to speed up thawing something thaw it under cold water, keeping the
>water changed / running a little and temp ~40 degrees F.

It'll take forever at 40F.

The guidelines for keeping food above 40F are that it can
stay there for a couple of hours before it's not legal
to serve. And "legal" is usually a lot more cautious than
"safe" when it comes to the health department.

Thawing it in the sink in 60-70F water in under an hour
shouldn't cause any problems if you cook it immediately
after.

When I repackage food in Tilia bags for freezing I try
to make it less than an inch thick so it will thaw
quickly under water.

--Blair

Duh'Wayne wrote:
> We buy meat when it's a bargain and freeze it.
>
> We both agree that thawing in the fridge overnight is ok.
>
> I feel that it is safe and quick to thaw it in the microwave.
>
> My wife feels that somehow the meat flavour and/or texture is spoiled when
> you use the microwave to thaw it.
> She would rather leave it on the counter to thaw if she doesn't have time to
> thaw it overnight in the fridge.
>
> Who's right?
>
> Wayne in Ottawa

Mostly depends what kinda meat.

Hey, Duh'Wayne reincarnated as a Canuck! <G>

Ahahahahahahahahahahaha. . . .

Sheldon

"Pete C." wrote:
>
> Thawing on the counter is not safe under most any circumstances. If you
> need to speed up thawing something thaw it under cold water, keeping the
> water changed / running a little and temp ~40 degrees F.

That's what I thought, but it's not true.

http://www.wisc.edu/foodsafety/meatr...en_chicken.htm

Their experiments show that thawing
3 pounds of beef at 86F or 1 pound at 72F
FOR UP TO NINE HOURS is safe. That sounds really
scary to me, but you can't argue with science.

Mark Thorson wrote:
> That sounds really
> scary to me, but you can't argue with science.


Some people can ;;-)

Best regards,
Bob

Mark Thorson wrote:

> "Pete C." wrote:
>
>>Thawing on the counter is not safe under most any circumstances. If you
>>need to speed up thawing something thaw it under cold water, keeping the
>>water changed / running a little and temp ~40 degrees F.
>
> That's what I thought, but it's not true.
>
> http://www.wisc.edu/foodsafety/meatr...en_chicken.htm
>
> Their experiments show that thawing
> 3 pounds of beef at 86F or 1 pound at 72F
> FOR UP TO NINE HOURS is safe. That sounds really
> scary to me, but you can't argue with science.

This would also support that conclusion.

<http://www.hi-tm.com/Documents/Thaw-counter.html>

In summary, the research study by Jiménez et al. (1999)
supports the previous study by Klose et al. (1968). The
USDA is correct to allow raw meat, fish, and poultry to
thaw at room temperature. There is no risk in thawing
these products at room temperature.

First posted here by your nemesis, Bob Pastorio

--
Reg

"Blair P. Houghton" wrote:
>
> Pete C. > wrote:
> >Thawing on the counter is not safe under most any circumstances. If you
> >need to speed up thawing something thaw it under cold water, keeping the
> >water changed / running a little and temp ~40 degrees F.
>
> It'll take forever at 40F.
>
> The guidelines for keeping food above 40F are that it can
> stay there for a couple of hours before it's not legal
> to serve. And "legal" is usually a lot more cautious than
> "safe" when it comes to the health department.
>
> Thawing it in the sink in 60-70F water in under an hour
> shouldn't cause any problems if you cook it immediately
> after.
>
> When I repackage food in Tilia bags for freezing I try
> to make it less than an inch thick so it will thaw
> quickly under water.
>
> --Blair

I regularly defrost frozen shrimp under hot tap water, but they only
remain in the temperature long enough to peel them and then into the
sauté pan a minute later. I'd be leery of using such high temperatures
for something thick like a roast. A foodsavered steak that is destined
for an 800 degree grill in short order would probably be fine.

Pete C.

On Sun, 14 Jan 2007 23:06:38 GMT, Blair P. Houghton > wrote:

> > wrote:
>>Neither one. Don't freeze meat. Now kiss and make up.
>
>Don't listen to this person. About the freezing. Freezing
>meat is a decent thing to do. *Now* kiss and make up.
>

OH.... the sacrilege! You will surely burn and it won't be a pretty
sight.

--
See return address to reply by email

> wrote:
>On Sun, 14 Jan 2007 23:06:38 GMT, Blair P. Houghton > wrote:
>
>> > wrote:
>>>Neither one. Don't freeze meat. Now kiss and make up.
>>
>>Don't listen to this person. About the freezing. Freezing
>>meat is a decent thing to do. *Now* kiss and make up.
>>
>
>OH.... the sacrilege! You will surely burn and it won't be a pretty
>sight.

I won't burn a sausage!

--Blair
"Atheists are good cooks too!"

On Mon, 15 Jan 2007 00:58:39 GMT, Blair P. Houghton > wrote:

> > wrote:
>>On Sun, 14 Jan 2007 23:06:38 GMT, Blair P. Houghton > wrote:
>>
>>> > wrote:
>>>>Neither one. Don't freeze meat. Now kiss and make up.
>>>
>>>Don't listen to this person. About the freezing. Freezing
>>>meat is a decent thing to do. *Now* kiss and make up.
>>>
>>
>>OH.... the sacrilege! You will surely burn and it won't be a pretty
>>sight.
>
>I won't burn a sausage!
>


I hope not.

--
See return address to reply by email

Pete C. > wrote:
>I regularly defrost frozen shrimp under hot tap water, but they only
>remain in the temperature long enough to peel them and then into the
>sauté pan a minute later. I'd be leery of using such high temperatures
>for something thick like a roast. A foodsavered steak that is destined
>for an 800 degree grill in short order would probably be fine.

Shrimp, unless they're huge, thaw great in non-hot water.

The tough one is thick chicken breasts. But even the
thickest take only about 40 minutes in 70F tapwater.

As for the steak, sometimes you want that cool center
so it won't cook while you're searing the outside.

Whole salmon or something like that would take quite a
while, so I never freeze things like that whole. And if
I did I'd give it a good day or two in the fridge to
thaw out.

--Blair

In article >,
Reg > wrote:

> Mark Thorson wrote:
>
> > "Pete C." wrote:
> >
> >>Thawing on the counter is not safe under most any circumstances. If you
> >>need to speed up thawing something thaw it under cold water, keeping the
> >>water changed / running a little and temp ~40 degrees F.
> >
> > That's what I thought, but it's not true.
> >
> > http://www.wisc.edu/foodsafety/meatr...zen_chicken.ht
> > m
> >
> > Their experiments show that thawing
> > 3 pounds of beef at 86F or 1 pound at 72F
> > FOR UP TO NINE HOURS is safe. That sounds really
> > scary to me, but you can't argue with science.
>
> This would also support that conclusion.
>
> <http://www.hi-tm.com/Documents/Thaw-counter.html>
>
> In summary, the research study by Jiménez et al. (1999)
> supports the previous study by Klose et al. (1968). The
> USDA is correct to allow raw meat, fish, and poultry to
> thaw at room temperature. There is no risk in thawing
> these products at room temperature.
>
> First posted here by your nemesis, Bob Pastorio

Hey, thanks, Reg. I often take a package of frozen meat from the
freezer late at night (when I'm about to hit the sheets) and let it thaw
on the counter. Especially in the winter here. It's still cold in
the morning and I refrigerate it until cooking time.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - blahblahblog -
1/11/2007,Pork Tenderloin and Oven Roasted Potatoes
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

"Wayne" > wrote in
:

> We buy meat when it's a bargain and freeze it.
>
> We both agree that thawing in the fridge overnight is ok.
>
> I feel that it is safe and quick to thaw it in the microwave.
>
> My wife feels that somehow the meat flavour and/or texture is spoiled
> when you use the microwave to thaw it.
> She would rather leave it on the counter to thaw if she doesn't have
> time to thaw it overnight in the fridge.
>
> Who's right?
>


Both.

If you're in a hurry, do it in the microwave. Not so much of a hurry,
leave it on the bench, so long as you cook it as soon as it's thawed. No
hurry at all, leave it in the fridge to thaw.


If I'm making a casserole/curry etc, I'll thaw in the m/w and the little
cooked bits aren't a matter.



--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

http://www.beccycole.com/albums/vide...ter_girl.shtml

jay wrote:
> Sheldon wrote:
> > Duh'Wayne wrote:
> >> We buy meat when it's a bargain and freeze it.
> >>
> >> We both agree that thawing in the fridge overnight is ok.
> >>
> >> I feel that it is safe and quick to thaw it in the microwave.
> >>
> >> My wife feels that somehow the meat flavour and/or texture is spoiled when
> >> you use the microwave to thaw it.
> >> She would rather leave it on the counter to thaw if she doesn't have time to
> >> thaw it overnight in the fridge.
> >>
> >> Who's right?
> >>
> >> Wayne in Ottawa
> >
> > Mostly depends what kinda meat.
> >
> > Hey, Duh'Wayne reincarnated as a Canuck! <G>
> >
> > Ahahahahahahahahahahaha. . . .
> >
> > Sheldon
>
> with a WIFE..
>
> I am sorry for not missing him.. but sometimes the truth comes out.

What truth?!?!?

The morpher has been other reincarnations previously, don't be
surprised if that sludge is not already slinking among us... didn't you
notice the spate of newbies.

Melba's Jammin' wrote:

> Hey, thanks, Reg. I often take a package of frozen meat from the
> freezer late at night (when I'm about to hit the sheets) and let it thaw
> on the counter. Especially in the winter here. It's still cold in
> the morning and I refrigerate it until cooking time.

Me too. It's the temperature of the warmest part
that matters (in this case, the surface). As long as
it doesn't get too warm for too long (the standard
40-140 F danger zone), you're ok.

A thawing piece of meat is packed with ice on the inside.

--
Reg

In article >,
"Wayne" > wrote:

> We buy meat when it's a bargain and freeze it.
>
> We both agree that thawing in the fridge overnight is ok.
>
> I feel that it is safe and quick to thaw it in the microwave.
>
> My wife feels that somehow the meat flavour and/or texture is spoiled when
> you use the microwave to thaw it.
> She would rather leave it on the counter to thaw if she doesn't have time to
> thaw it overnight in the fridge.
>
> Who's right?
>
> Thanks
>
> Wayne in Ottawa

I agree with your wife.
Thawing in the microwave tends to make meat tough. It can work if you
have the patience to do it right, but I personally get better results
with meal planning and room temp. thawing.

Works for me anyway and I'm still around after using room temp. thawing
for a number of years. I will stash it in the microwave to keep it away
from the cats tho'. ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >, sf wrote:

> On Sun, 14 Jan 2007 15:38:35 -0500, "Wayne" >
> wrote:
>
> >We buy meat when it's a bargain and freeze it.
> >
> >We both agree that thawing in the fridge overnight is ok.
> >
> >I feel that it is safe and quick to thaw it in the microwave.
> >
> >My wife feels that somehow the meat flavour and/or texture is spoiled when
> >you use the microwave to thaw it.
> >She would rather leave it on the counter to thaw if she doesn't have time to
> >thaw it overnight in the fridge.
> >
> >Who's right?
> >
> Neither one. Don't freeze meat. Now kiss and make up.

And have some good sex.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Melba's Jammin' wrote:
> In article >,
> Reg > wrote:
>
> > Mark Thorson wrote:
> >
> > > "Pete C." wrote:
> > >
> > >>Thawing on the counter is not safe under most any circumstances. If you
> > >>need to speed up thawing something thaw it under cold water, keeping the
> > >>water changed / running a little and temp ~40 degrees F.
> > >
> > > That's what I thought, but it's not true.
> > >
> > > http://www.wisc.edu/foodsafety/meatr...zen_chicken.ht
> > > m
> > >
> > > Their experiments show that thawing
> > > 3 pounds of beef at 86F or 1 pound at 72F
> > > FOR UP TO NINE HOURS is safe. That sounds really
> > > scary to me, but you can't argue with science.
> >
> > This would also support that conclusion.
> >
> > <http://www.hi-tm.com/Documents/Thaw-counter.html>
> >
> > In summary, the research study by Jiménez et al. (1999)
> > supports the previous study by Klose et al. (1968). The
> > USDA is correct to allow raw meat, fish, and poultry to
> > thaw at room temperature. There is no risk in thawing
> > these products at room temperature.
> >
> > First posted here by your nemesis, Bob Pasterio
>
> Hey, thanks, Reg. I often take a package of frozen meat from the
> freezer late at night (when I'm about to hit the sheets) and let it thaw
> on the counter. Especially in the winter here. It's still cold in
> the morning and I refrigerate it until cooking time.

Still depends on the particular meat, and the thickness (fish and
poultry should never be thawed by leaving at room temperature, just not
safe) Freezing meat (any kind) already causes enough texture
deterioration, quick thawing in part or whole only causes further
texture deterioration. It's always best to thaw meat slowly at low
temperature, in the fridge is best, especially for thick sections like
roasts. If you're in a hurry the best method is to use the defrost
setting on the microwave for less than half the time it would take for
a full thaw, then with that small head start over night in the fridge
will be more than enough to finish the job while minimizing further
texture deterioration. For meats to be stewed/braised it's not
necessary for a full thaw, in fact it's desireable to begin cooking
while still partially frozen. For dry roasting of tender beef cuts
beginning cooking at partially frozen is actually better than a full
thaw... with pork roasts starting at 50%-75% frozen is best... just
roast longer at lower temperature, there will be less shrinkage and the
roast will be moister. Freezing meats all on it's own causes a full
30% moisture loss even thawing under the best conditions... which is
why freezing tender beef drops its USDA rating by at least one, maybe
two grades... buying tender beef cuts on sale and then freezing negates
every penny saved by the sale price. If you live in the US there will
always be some cuts of tender beef on sale every day, freezing such
cuts is just plain stupid. Yoose wouldn't want to pay full price at a
restaurant for a previously frozen porterhouse, well maybe yoose, but
not me. Probably why none of yoose know how good a grilled chuck steak
is, you've never had one not previously frozen. Even burgers are lousy
previously frozen, especially burgers.

Sheldon

Reg wrote:
> Melba's Jammin' wrote:
>
> > Hey, thanks, Reg. I often take a package of frozen meat from the
> > freezer late at night (when I'm about to hit the sheets) and let it thaw
> > on the counter. Especially in the winter here. It's still cold in
> > the morning and I refrigerate it until cooking time.
>
> Me too. It's the temperature of the warmest part
> that matters (in this case, the surface). As long as
> it doesn't get too warm for too long (the standard
> 40-140 F danger zone), you're ok.
>
> A thawing piece of meat is packed with ice on the inside.

So what. Mammal flesh is an excellent insulator, it's what permits us
to survive even severe frostbite. Just because the center of a roast
is still frozen doesn't mean the thawed exterior portion isn't at room
temperature, especially the surface, which is most prone to bacterial
proliferation (but the interior of mammal flesh is sterile), so having
the exterior of solid meat cuts at room temperature is just plain
dangerous. You can get away with thawing a relatively thin piece of
meat on the countertop (like say a 3/4" pork chop), it will thaw rather
rapidly, just don't leave it out more than a couple of hours. But
thick cuts, (like a pork loin roast) can easily set out all night and
still be frozen solid thru half the center while the exterior is at
room temperature, just plain not safe. Not to mention that quick
thawing causes severe deterioration. The slower and more even the
thawing the better the resultant quality... not that freezing meat
doesn't in of itself greatly reduce quality. Use your frreezer for
meats that will become pot roasts, stews, and soups. Freezing
expensive tender cuts is just plain dumb. Freezing a rib steak makes
it soup meat, thawing it on the counter top makes it dog food, if you
don't love your dog.

Sheldon

Sheldon wrote:

> Reg wrote:
>
>>Melba's Jammin' wrote:
>>
>>
>>>Hey, thanks, Reg. I often take a package of frozen meat from the
>>>freezer late at night (when I'm about to hit the sheets) and let it thaw
>>>on the counter. Especially in the winter here. It's still cold in
>>>the morning and I refrigerate it until cooking time.
>>
>>Me too. It's the temperature of the warmest part
>>that matters (in this case, the surface). As long as
>>it doesn't get too warm for too long (the standard
>>40-140 F danger zone), you're ok.
>>
>>A thawing piece of meat is packed with ice on the inside.
>
>
> So what. Mammal flesh is an excellent insulator, it's what permits us
> to survive even severe frostbite. Just because the center of a roast
> is still frozen doesn't mean the thawed exterior portion isn't at room
> temperature, especially the surface, which is most prone to bacterial
> proliferation (but the interior of mammal flesh is sterile), so having
> the exterior of solid meat cuts at room temperature is just plain
> dangerous.

It's not at room temperature. That's the whole point. The warmest
part, the surface, is at or below 40 F.

It's when it goes above that you have to start the clock. If and
when this happens depends on what you're thawing. It can happen,
towards the end of the process obviously. Then it goes into the
cooler within the proper amount of time or it gets cooked.

I have no problem with thawing at room temperature because
I've monitored the surface temperature of thawing poultry, beef,
pork, etc many times. I still do it now and then to spot
check.

That pretty much explains why the USDA has no problem with
it either.

You might want to read the link I posted as well.

--
Reg

Wayne wrote:
>
> We buy meat when it's a bargain and freeze it.
>
> We both agree that thawing in the fridge overnight is ok.
>
> I feel that it is safe and quick to thaw it in the microwave.
>
> My wife feels that somehow the meat flavour and/or texture is spoiled when
> you use the microwave to thaw it.
> She would rather leave it on the counter to thaw if she doesn't have time to
> thaw it overnight in the fridge.
>
> Who's right?

I am with your wife on that one. We do it all the time, take meat
out of the freezer a few hours ahead and leave it on the counter
to thaw, but we do make sure that we use it as soon as it is
thawed. There is great potential for bacteria. I do not like to
use the microwave. I think they do strange things to meat and to
breads and pastries.

In article >,
Dave Smith > wrote:

> Wayne wrote:
> >
> > We buy meat when it's a bargain and freeze it.
> >
> > We both agree that thawing in the fridge overnight is ok.
> >
> > I feel that it is safe and quick to thaw it in the microwave.
> >
> > My wife feels that somehow the meat flavour and/or texture is spoiled when
> > you use the microwave to thaw it.
> > She would rather leave it on the counter to thaw if she doesn't have time to
> > thaw it overnight in the fridge.
> >
> > Who's right?
>
> I am with your wife on that one. We do it all the time, take meat
> out of the freezer a few hours ahead and leave it on the counter
> to thaw, but we do make sure that we use it as soon as it is
> thawed. There is great potential for bacteria. I do not like to
> use the microwave. I think they do strange things to meat and to
> breads and pastries.

That is a good point.

I only use room temp. thawing if I intend to use the meat as soon as
it's thawed.

If I have the 24 hours or so it would take, I use refrigerator thawing.
Depends on how good I am at planning ahead. :-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Mark Thorson > wrote:

> "Pete C." wrote:
> >
> > Thawing on the counter is not safe under most any circumstances. If you
> > need to speed up thawing something thaw it under cold water, keeping the
> > water changed / running a little and temp ~40 degrees F.
>
> That's what I thought, but it's not true.
>
> http://www.wisc.edu/foodsafety/meatr...en_chicken.htm
>
> Their experiments show that thawing
> 3 pounds of beef at 86F or 1 pound at 72F
> FOR UP TO NINE HOURS is safe. That sounds really
> scary to me, but you can't argue with science.

Do you have to use food grade water?

:-)

"Dan Abel" > wrote in message

> In article >,
> Mark Thorson > wrote:
>
> > "Pete C." wrote:
> > >
> > > Thawing on the counter is not safe under most any circumstances.
> > > If you need to speed up thawing something thaw it under cold
> > > water, keeping the water changed / running a little and temp ~40
> > > degrees F.
> >
> > That's what I thought, but it's not true.
> >
> > http://www.wisc.edu/foodsafety/meatr...en_chicken.htm
> >
> > Their experiments show that thawing
> > 3 pounds of beef at 86F or 1 pound at 72F
> > FOR UP TO NINE HOURS is safe. That sounds really
> > scary to me, but you can't argue with science.
>
> Do you have to use food grade water?
>
> :-)

ROTFLMAO!

I have *NEVER* seena label for "Food Grade" water. Please post proof that
it exists.
(or not)

BOB
lol

Well, That was an education.
Lots of conflicting stuff but it seems like these are the rules:
Don't freeze a good cut of meat
If you must freeze, only partially thaw at room temp or microwave.


Wayne

In article >,
" BOB" > wrote:

> "Dan Abel" > wrote in message
>
> > In article >,
> > Mark Thorson > wrote:
> >
> > > "Pete C." wrote:
> > > >
> > > > Thawing on the counter is not safe under most any circumstances.
> > > > If you need to speed up thawing something thaw it under cold
> > > > water, keeping the water changed / running a little and temp ~40
> > > > degrees F.
> > >
> > > That's what I thought, but it's not true.
> > >
> > > http://www.wisc.edu/foodsafety/meatr...frozen_chicken.
> > > htm
> > >
> > > Their experiments show that thawing
> > > 3 pounds of beef at 86F or 1 pound at 72F
> > > FOR UP TO NINE HOURS is safe. That sounds really
> > > scary to me, but you can't argue with science.
> >
> > Do you have to use food grade water?
> >
> > :-)
>
> ROTFLMAO!
>
> I have *NEVER* seena label for "Food Grade" water. Please post proof that
> it exists.
> (or not)
>
> BOB
> lol

You must not have done much camping...

There are sometime signs posted at faucets that specifically say
"Potable water".

That means drinkable for those that don't know.

Some faucets are used just for rinsing the septic systems of RV's.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:
> In article >,
> " BOB" > wrote:
>
> > "Dan Abel" > wrote in message
> >
> > > In article >,
> > > Mark Thorson > wrote:
> > >
> > > > "Pete C." wrote:
> > > > >
> > > > > Thawing on the counter is not safe under most any circumstances.
> > > > > If you need to speed up thawing something thaw it under cold
> > > > > water, keeping the water changed / running a little and temp ~40
> > > > > degrees F.
> > > >
> > > > That's what I thought, but it's not true.
> > > >
> > > > http://www.wisc.edu/foodsafety/meatr...frozen_chicken.
> > > > htm
> > > >
> > > > Their experiments show that thawing
> > > > 3 pounds of beef at 86F or 1 pound at 72F
> > > > FOR UP TO NINE HOURS is safe. That sounds really
> > > > scary to me, but you can't argue with science.
> > >
> > > Do you have to use food grade water?
> > >
> > > :-)
> >
> > ROTFLMAO!
> >
> > I have *NEVER* seena label for "Food Grade" water. Please post proof that
> > it exists.
> > (or not)
> >
> > BOB
> > lol
>
> You must not have done much camping...
>
> There are sometime signs posted at faucets that specifically say
> "Potable water".
>
> That means drinkable for those that don't know.
>
> Some faucets are used just for rinsing the septic systems of RV's.


'Zactly, and anyone who has owned a boat or RV knows there is food
grade water hose too... white is usually the color reserved for potable
water hose but some are gray too.

http://www.rvwaterfilterstore.com/Hoses.htm

Sheldon