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Food safety rule (lemmy.world)

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

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[–] [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] 19 points 2 years ago (1 children)

Having worked in several professional kitchens, I have to debunk this. You don't throw unpacked, raw meat into a zink (with or without water) to thaw it. You leave it in the fridge, preferably in a closed container until it's thawed. leaving it out in room temperature makes it a feast for bacteria.

[–] [email protected] 10 points 2 years ago (1 children)

I've helped thaw chicken in cold water when I worked in a kitchen. Like I said though, we did it in a substantially cleaner container dedicated to the purpose of thawing meat. It was a giant pot meant for cooking pasta.

[–] [email protected] 5 points 2 years ago

I did it in a pork packing plant. Same thing, but in a cooler room. Clean containers ofc

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