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Frozen chicken breasts straight into the oven and add about 1/2 hour for them to thaw.
I let fresh/frozen chicken breasts thaw in the meat drawer of the fridge inside a ziplock bag with Italian free dressing added to them so they will take on the dressing flavor. I usually put them there the night before I plan to have them for dinner the next day. I have left them for a couple of days when I changed my mind what to cook because of time issues. They really need to be cooked by at least the third day even being in the meat drawer.
It is not safe to let meat get to room temperature, in my opinion. I would be scared to eat meat that started out at room temperature.
I throw it in the microwave on defrost for 10-20 seconds, depending on the size. That's just to take the chill off, and I check the meat every 10 seconds to see if it feels unchilled.
I throw it in the microwave on defrost for 10-20 seconds, depending on the size. That's just to take the chill off, and I check the meat every 10 seconds to see if it feels unchilled.
are you talking about meat that is still frozen or meat that you have just removed from the fridge? I assume you are talking meat that is already thawed, if not, you have one powerful micro there.
Frozen chicken breasts straight into the oven and add about 1/2 hour for them to thaw.
I let fresh/frozen chicken breasts thaw in the meat drawer of the fridge inside a ziplock bag with Italian free dressing added to them so they will take on the dressing flavor. I usually put them there the night before I plan to have them for dinner the next day. I have left them for a couple of days when I changed my mind what to cook because of time issues. They really need to be cooked by at least the third day even being in the meat drawer.
It is not safe to let meat get to room temperature, in my opinion. I would be scared to eat meat that started out at room temperature.
I know a lot of people probably feel like you do about room temp meats, but many top chefs, and those on the good programs always recommend meat, especially steak be at room temp for an hour or two before grilling. This helps it cook more evenly and helps with flavor. I have to feel, if it was unsafe at all, they would not suggest preparing it this way. Chicken breasts, I could not leave out, even though I doubt it would hurt them either.
Yes, all unprocessed meats are brought up to room temp before cooking.
Then I let it rest before it is cut into.
At what temps do you think that side of beef is aged at?
Letting the meat sit at room temp for an hour allows enzymes to activate that don't work at refrigerator temps. They tenderize the meat. Don't worry, this process is safe. Any microbes on the surface of the steak will be killed within 10 seconds of hitting the grill.
Also If you stick a cold piece of meat in a hot pan, grill or oven, you risk drying out the exterior of the meat before the inside has a chance to cook.
Last edited by snofarmer; 07-09-2012 at 08:36 AM..
Just keep it out of the danger zone, 40-140, for less than 4 hrs and your fine. I've compared and all i can tell is that it cooks more evenly. I pull it out, season it, then light charcoals or smoker. I don't get too worked up about it. 6 of one ........
Yes, all unprocessed meats are brought up to room temp before cooking.
Then I let it rest before it is cut into.
At what temps do you think that side of beef is aged at?
Letting the meat sit at room temp for an hour allows enzymes to activate that don't work at refrigerator temps. They tenderize the meat. Don't worry, this process is safe. Any microbes on the surface of the steak will be killed within 10 seconds of hitting the grill.
Also If you stick a cold piece of meat in a hot pan, grill or oven, you risk drying out the exterior of the meat before the inside has a chance to cook.
that is exactly the way I feel. It does dry the outside and the inside can be undercooked. We too let it rest. Last night I did steak. After it was smothered in seasoning salt, pepper and garlic it sat, covered but not in the fridge for about an hour or a little longer. Because it was raining we decided not to grill (he decided not to) I didn't want the G. Foreman so I used our griddle which was still out from breakfast on Sat. We cooked it as high as the griddle would go (400) for 6 minutes on one side and 5 on the other, took it off, covered it with foil so it could rest and stuck the mushrooms and onions on the griddle. I rarely ever cook this way, but I can assure you, we had perfect, medium steak...
Read lots of time to never try to cook cold meat, especially in frying pan. Wondering how many of you bring your meat to room temp before cooking? I'm guessing the recommended cooking time for most recipes is for cold meat. How do you compensate?
I always keep meat very cold until just before cooking. There is absolutely no reason to bring it to room temperature first! I'll even cook meats that are still partially frozen in the middle. They come out tender and juicy that way.
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I always keep meat very cold until just before cooking. There is absolutely no reason to bring it to room temperature first! I'll even cook meats that are still partially frozen in the middle. They come out tender and juicy that way.
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Yeah I've never had a problem with tenderness or juiciness (especially since I prefer my steaks and burgers medium rare, or at the most, medium-medium). I can't imagine the stench of rotting meat in my house leaving it out on the kitchen counter for a few hours to get to room temp - room temperature, for us, here in Connecticut, in my house with no air conditioning, in the summer, is 92 degrees and around 40-50% humidity. I can't even leave my counters out on the counter without having to worry about mold spores here, you couldn't pay me enough to leave meat out there.
I'll leave it out 30 - 60 minutes so it will cook more evenly. It takes a LOT longer than that to have your kitchen smell like rotting meat?!
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I'll even cook meats that are still partially frozen in the middle. They come out tender and juicy that way. 
