![]() ![]() Important: the microwave rapidly defrosts the meat, which will likely bring parts of it up to the Danger Zone. Once you enter the weight, the microwave will work out the ideal settings to defrost it as quickly as possible. It should be no surprise that the fastest way of defrosting meat is to use a microwave’s defrost setting.Īll modern microwaves should have a defrost setting that allows you to set the total weight of the meat you want to defrost. The below methods are the best ways you can minimize the risk in thawing meat. The key point to remember when thawing meat is that you want to minimize the time that the meat spends within the Danger Zone. The more you question cooking methods and practices, the more you will realize that most people have no idea why they do the things they do. ![]() The people who have been killed by their poor food practices aren’t around to tell you why you should be careful. If that person mistakenly undercooks one meal, they could end up in the hospital (or worse). The truth is that just because a person has been doing something for years without a problem, it doesn’t mean it’s a good practice. If you question somebody who thaws meat at room temperature, they’ll likely tell you that there’s nothing wrong with it and people who worry about bacteria need to toughen up. “But I’ve been thawing meat at room temperature for years without any problems” While it’s possible to kill all bacteria off by cooking at a high enough temperature, thawing meat at room temperature adds unnecessary risk to your food. The total bacteria on the surface of the meat will double every 20 minutes, so leaving the meat out too long to thaw is a major issue. Leaving meat out to thaw too long creates a serious risk to your health. If you thaw your meat by placing it on a plate in your kitchen, you’ll notice that the surface of the meat thaws quick compared to the center.īy the time the middle of the meat has thawed, the surface will have spent a lot of time within the Danger Zone. ![]() The slow increase in temperature as your meat thaws gives bacteria plenty of time to multiply while in the Danger Zone. You should never defrost meat at room temperature. Why you should never defrost meat at room temperature Keeping meat in a fridge below this temperature keeps it out of the Danger Zone. This is also why your refrigerator should be set to a temperature below 40☏ / 5☌. If you keep any thawing meat in this temperature range, the number of bacteria will double in less than 20 minutes. The Danger Zone temperature range is between 40☏ – 140☏ (5☌ – 60☌) according to the FSIS. Keeping meat (or any other food) in this temperature range for an extended period of time can lead to contamination and food poisoning. The “Danger Zone” is the temperature range where bacteria rapidly multiply. Coli are given the right environment they will rapidly multiply and can cause serious food poisoning. The main risk of thawing meat is the potential growth of bacteria. There are three different fast and safe methods you can use to thaw out meat I will explain in this FAQ.īefore we look at the methods, it’s important to look at why some methods of thawing meat are unsafe so you can avoid them.Īfter looking at the methods, I’ll answer some common questions about thawing meat. Thawing your meat out safely is easy when you use the right methods. ![]()
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