196

17889 readers

361 users here now

Be sure to follow the rule before you head out.

Rule: You must post before you leave.

Other rules

Behavior rules:

No bigotry (transphobia, racism, etc…)
No genocide denial
No support for authoritarian behaviour (incl. Tankies)
No namecalling
Accounts from lemmygrad.ml, threads.net, or hexbear.net are held to higher standards
Other things seen as cleary bad

Posting rules:

No AI generated content (DALL-E etc…)
No advertisements
No gore / violence
Mutual aid posts are not allowed

NSFW: NSFW content is permitted but it must be tagged and have content warnings. Anything that doesn't adhere to this will be removed. Content warnings should be added like: [penis], [explicit description of sex]. Non-sexualized breasts of any gender are not considered inappropriate and therefore do not need to be blurred/tagged.

If you have any questions, feel free to contact us on our matrix channel or email.

Other 196's:

founded 2 years ago

MODERATORS

[email protected]

413

Food safety rule (lemmy.world)

submitted 2 years ago by [email protected] to c/[email protected]

83 comments fedilink hide all child comments

you are viewing a single comment's thread
view the rest of the comments

[–] [email protected] 21 points 2 years ago* (last edited 2 years ago) (12 children)

Granted it's usually done in something substantially cleaner, but this is pretty much how professional kitchens thaw frozen meat.

Edit: here's my faq so people can stop assuming things about this method of thawing meat.

this is safe to do. Meat is cooked at temperatures that kill all potential bacteria and parasites, even for steaks cooked medium rare.
this is generally done with the meat still in the packaging, unless there's a dedicated place to thaw meat. The thawing container is washed before and after each use.
it's always done with cold, running water to prevent the meat from thawing unevenly or unsafely.

[–] [email protected] 27 points 2 years ago (2 children)

In my experience, we left it in the packaging, and also the taps continued running as that helped speed it along. Strictly in cold water.

[–] [email protected] 7 points 2 years ago

That sound marginally better but honestly I've never experienced a kitchen where it would be okay to thaw meat outside the fridge. This might be a Danish thing, but if the health inspector came by and saw that, the restaurant would probably get fined.

[–] [email protected] 2 points 2 years ago

Yep, that's how my kitchen did it.

load more comments (9 replies)