Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
My other has a habit of taking a piece of chicken or salmon out of the freezer just an hour or so before it's on to the oven or grille -------- I think we need more help/info.
I leave mine on a plate on the counter, fully thawed when I get home. Been doing it for years and I haven't gotten sick. You could also thaw out the meat the night before in the fridge too. BTW my meat is usually in a freezer bag.
disclaimer- the danger zone for bacterial growth is 40-140 degrees
at least you said the right terminology half of maine says,,,,, UN-thaw
ideally, thaw in the fridge, or microwave, or cold water in sink,
tho what lubby said, I've known folks to just leave on the counter to thaw and they never get sick- just make sure you do cook to 145 if you leave out on the counter (165 for chicken)
for steaks, I bring to room temp before I cook them
I leave mine on a plate on the counter, fully thawed when I get home. Been doing it for years and I haven't gotten sick. You could also thaw out the meat the night before in the fridge too. BTW my meat is usually in a freezer bag.
I've never gotten sick that way, but the meat seems to get wetter and mushier as it thaws. I prefer to leave it in the fridge overnight (if I remember ).
I leave it out on the counter for 1 hour, cold meat STICKS to the grill.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.