No you won’t. This whole defrost conversation always bothers the hell out of me because people leave out a very important factor. Will the defrosted item be consumed right away or will it be cooked first?
Cooking it kills the bacteria that would’ve came about during defrosting in the “danger zone”. I’m not saying you can leave it on the counter for a week but it’s not as bad as a lot of people on the internet make it sound.
Wait what? Do you not know why this is a food safety issue?
Bacteria like to grow. Do you know what cooking does? Yep! It kills the bacteria. Here’s the thing though…as the bacteria are growing before we kill them, they are all making waste products.
Do you know what cooking does NOT destroy? Yup, bacterial waste products.
Think of it like this. When certain bacteria grow, they make a poison as a byproduct. For our purposes, pretend the byproduct is bleach.
What happens when you put a living being in a 200 degree oven? It dies. What happens when you put bleach in a 200 degree oven? Maybe it will turn into vapor…idk…but once it cools and recondenses, it’s still going to be bleach.
Some cases of food poisoning are due to colonization by live bacteria, but other cases of food poisoning are due to bacterial waste chemicals/byproducts, even if all of the pathogens are killed.
There’s a difference between food or meat that had been refrigerated and then was sat out and allowed to return to room temperature as compared to meat that is frozen and is allowed to de-thaw for a few hours.
The ice inside of the meat will keep the overall meat cool enough that bacteria will not grow on it for a while.
I have been thawing meat for over a decade and sitting some meat out in a bowl or on a plate and allowing it to thaw for two or three hours has never gotten anybody sick from my cooking.
two to three hours is barely past what people are saying is safe… You’re using an edge case to try and justify the entire practice, which is a terrible idea unless you want to make others sick.
I have said specifically what I have said without deviation. If people want to misinterpret that, that is on them. 2-3 hours from frozen is fine for me. If it’s not for you then that is perfectly fine with me, you do you.
Ah yes, let’s not pretend to be defending the entire unsafe practice by claiming to only do an edge case… by saying it’s “totally fine”…
Communication is not about what you mean. It’s about what is heard by the audience. By constantly claiming an unsafe practice is safe when you do it, you are EXACTLY defending the process that is, in fact, unsafe.
Is it though? Most sexual diseases are curable these days, if not at least treatable. Salmonella and e. Coli are a bit tougher and require a much smaller time scale to remedy. So I would say eating danger chicken is likely more dangerous than raw-dogging that bar skank. But you do you, I guess.
Well, other than microwaving it, or cooking it from frozen, or thawing it in water.
Just don’t sit it on a counter in open air for 8 hours to thaw and you’ll be fine.
2 hours max in the danger zone. More than that will get people sick.
No you won’t. This whole defrost conversation always bothers the hell out of me because people leave out a very important factor. Will the defrosted item be consumed right away or will it be cooked first?
Cooking it kills the bacteria that would’ve came about during defrosting in the “danger zone”. I’m not saying you can leave it on the counter for a week but it’s not as bad as a lot of people on the internet make it sound.
Wait what? Do you not know why this is a food safety issue?
Bacteria like to grow. Do you know what cooking does? Yep! It kills the bacteria. Here’s the thing though…as the bacteria are growing before we kill them, they are all making waste products.
Do you know what cooking does NOT destroy? Yup, bacterial waste products.
Think of it like this. When certain bacteria grow, they make a poison as a byproduct. For our purposes, pretend the byproduct is bleach.
What happens when you put a living being in a 200 degree oven? It dies. What happens when you put bleach in a 200 degree oven? Maybe it will turn into vapor…idk…but once it cools and recondenses, it’s still going to be bleach.
Some cases of food poisoning are due to colonization by live bacteria, but other cases of food poisoning are due to bacterial waste chemicals/byproducts, even if all of the pathogens are killed.
There’s a difference between food or meat that had been refrigerated and then was sat out and allowed to return to room temperature as compared to meat that is frozen and is allowed to de-thaw for a few hours.
The ice inside of the meat will keep the overall meat cool enough that bacteria will not grow on it for a while.
I have been thawing meat for over a decade and sitting some meat out in a bowl or on a plate and allowing it to thaw for two or three hours has never gotten anybody sick from my cooking.
two to three hours is barely past what people are saying is safe… You’re using an edge case to try and justify the entire practice, which is a terrible idea unless you want to make others sick.
I have said specifically what I have said without deviation. If people want to misinterpret that, that is on them. 2-3 hours from frozen is fine for me. If it’s not for you then that is perfectly fine with me, you do you.
Ah yes, let’s not pretend to be defending the entire unsafe practice by claiming to only do an edge case… by saying it’s “totally fine”…
Communication is not about what you mean. It’s about what is heard by the audience. By constantly claiming an unsafe practice is safe when you do it, you are EXACTLY defending the process that is, in fact, unsafe.
I’m about to Wii sports Resort to violence
“I’ve been firing guns in the air for decades and never hit a bystander in town, no way that’s a thing”
“I’ve fucked girls without condoms for more than a decade, sexual diseases aren’t real”
“My grandma smoked for 60 years and died from bowel cancer, not lung cancer.”
“I’m not vaccinated, and never got COVID”
Letting frozen chicken thaw out for three hours is not the same as raw dogging every single chick you meet at a bar for a decade.
That’s textbook false equivalence, lol.
Or, hear me out, textbook hyperbole to emphasize a point…
Is it though? Most sexual diseases are curable these days, if not at least treatable. Salmonella and e. Coli are a bit tougher and require a much smaller time scale to remedy. So I would say eating danger chicken is likely more dangerous than raw-dogging that bar skank. But you do you, I guess.
See my comment under yours.