JoelP
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| posted on 8/11/04 at 07:47 PM |
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defrosting chicken in warm water...
g/f has decided to defrost tonights tea in a bowl of hot water. Doesnt sound right to me so i thought id put it to the panel...
hope i live to see the answers
ps dont vote for the enpty lines...
[Edited on 8/11/04 by JoelP]
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Ben_Copeland
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| posted on 8/11/04 at 07:51 PM |
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If it doesn't kill you straight away it's all good 
Ben
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ReMan
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| posted on 8/11/04 at 08:00 PM |
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"Foods should never be thawed or even stored on the counter, or defrosted in hot water. Food left above 40 ºF (unrefrigerated) is not at a safe
temperature," cautions Bessie Berry, manager of the USDA Meat and Poultry Hotline.
Even though the center of the package may still be frozen as it thaws on the counter, the outer layer of the food is in the "Danger Zone,"
between 40 and 140 ºF – at temperatures where bacteria multiply rapidly.
"When defrosting frozen foods, it's best to plan ahead and thaw food in the refrigerator where food will remain at a safe, constant
temperature -- 40 ºF or below," recommends Berry.
There are three safe ways to defrost food: in the refrigerator, in cold water, and in the microwave.
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Northy
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| posted on 8/11/04 at 08:01 PM |
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What cooking don't kill the stomach will!
Graham
Website under construction. Help greatfully received as I don't really know what I'm doing!
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Built 2L 8 Valve Vx Powered Avon
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mangogrooveworkshop
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| posted on 8/11/04 at 08:03 PM |
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Make sure its thawed right through first!!!!!
As long as its cooked properly and reaches a high enough temp inside the thicker bits you are ok. What ever you do dispose the of the water down the
sink then clean the sink with a anti bacteria spray. This is where the bugs that kill you cross contaminate the other foods ect. Cant remember the
cooking temp off hand but when the juices run clear it is cooked properly when cut open.
Happy eating. Make sure its thawed right through!!!!! 
[Edited on 8-11-04 by mangogrooveworkshop]
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Metal Hippy
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| posted on 8/11/04 at 08:06 PM |
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If it's gonna be cooked straight away then it doesn't harm at all....
It's only like starting a slow cooking process.
Of course if it's gonna be left a bit after that then bacteria can start being a bastard...
Cock off or cock on. You choose.
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200mph
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| posted on 8/11/04 at 08:29 PM |
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its fine, but as said make sure its all defrosted thoroughly, and keep the water as cool as you can.
You'll probably find running cold water will work fine, and the fact the water is constantly running over the chicken will thaw it.
but definately safe as long as its cooked right.
Mark (qualified immunologist/microbiologist)
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stephen_gusterson
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| posted on 8/11/04 at 10:58 PM |
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my wife has done a food safety course
the earlier post about 'danger zone' is true. If food is between summat like 8 - 60 degrees it breeds bacteria.
apparently, they only live on the surface, and exceeding 70 or so kills them off.
I dont think that being in hot water for a short time is gonna be a problem, as long as they are properly cooked afterwards.
atb
steve
ps
next time you have a doner kebab, consider the danger zone.....
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Avoneer
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| posted on 8/11/04 at 10:58 PM |
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How long can you keep fresh chicken in the fridge?
No trees were killed in the sending of this message.
However a large number of electrons were terribly inconvenienced.
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Metal Hippy
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| posted on 8/11/04 at 11:08 PM |
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As long as you want, but:
a) it won't stay fresh for long and
b) don't blame me if you get food poisoning...
Cock off or cock on. You choose.
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Hellfire
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| posted on 8/11/04 at 11:12 PM |
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quote:
Originally posted by Avoneer
How long can you keep fresh chicken in the fridge?
Technically - 'fresh' is a very amiguous word anyway!
The answers could be:
- As long as you want but it starts to small abit after a few days
- Is the fridge switched on?
- Is the chicken dead?
- etc etc etc
Sorry - couldn't resist You should know that by now! 
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Peteff
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| posted on 8/11/04 at 11:25 PM |
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I was gonna say
Till it's eaten all the cheese and drunk your beer. I'm abstaining because I don't eat chicken. Anything that stupid can't be
good for you.
yours, Pete
I went into the RSPCA office the other day. It was so small you could hardly swing a cat in there.
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Avoneer
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| posted on 8/11/04 at 11:30 PM |
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Thought I was on a roll for a joke then but hellfire blew it.
I was gonna say I put a fresh chicken in the fridge last night and the bugger was dead this morning!
Pat...
No trees were killed in the sending of this message.
However a large number of electrons were terribly inconvenienced.
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JoelP
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| posted on 8/11/04 at 11:54 PM |
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well, we fried the life out of it, sure tasted good. I'll let you know if the proverbial hits the fan tomorrow...
turned out it had been in fridge overnight, but the hot water seemed a daft idea to me. alls well as ends well, i guess. cheers for the thoughts and
(crap) jokes
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tom_loughlin
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| posted on 9/11/04 at 12:28 AM |
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i do it all the time, im not organised enough to get it out of the freezer, every extra second in bed in the morning/afternoon is worth it!
im not dead yet, although i dod give my g/f food poisoning for a few days - needless to say it didnt go down too well, but gt me out of cooking for a
while!!!
my stomach can prob handle most things i throw at him these days, being a 'poor' student, we have to eat what we can get
tom
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indykid
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| posted on 9/11/04 at 11:56 AM |
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quote:
Originally posted by JoelP
well, we fried the life out of it, sure tasted good. I'll let you know if the proverbial hits the fan tomorrow...
don't worry about the fan, worry about an unexpected delivery in your trousers on the way to the pan.
i came back off D of E a couple of years back with campilobacter (v approx spelling) food poisoning. needless to say, the two weeks it lasted were a
barrel of laughs, lost a stone and a half.
now, if only i could get it again, the indy might accelerate a bit better
tom
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chrisg
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| posted on 9/11/04 at 07:43 PM |
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I've heard tell of a mysterious "defrosting machine"
A product of the space race, this modern miracle can defrost a chicken in minutes..
Still no official word on the name of the device but some of the boffins are favouring...................
MICROWAVE.
Do you live in the 1940's or something?
Cheers
Chomondley Warner
[Edited on 9/11/04 by chrisg]
Note to all: I really don't know when to leave well alone. I tried to get clever with the mods, then when they gave me a lifeline to see the
error of my ways, I tried to incite more trouble via u2u. So now I'm banned, never to return again. They should have done it years ago!
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200mph
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| posted on 9/11/04 at 08:59 PM |
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problem with the micro is the tendency for certain parts of the chicken to cook before others have defrosted, harbouring bacteria which can then
transfer back to the cooked bits.
Also, regarding comments about certain temperatures breeding bacteria... the important temperature is 37C, for obvious reasons. If a bacteria thrives
at this temperature it is more likely to be pathogenic to humans than one which thrived at say 20 degrees. So, what you logically want to avoid is
using water which is around 37 degrees celcius to defrost your chicken.
And as said before, as long as its cooked properly, then *all* bacteria will be killed, which solves the problem.
regards,
Mark
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JoelP
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| posted on 9/11/04 at 10:07 PM |
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cheers for all the comments guys. just got of the toilet after a fun day... kidding of course.
believe it or not, i did a few modules in immunology and similar stuff in my degree, but that is fortunately fading with time!
so the basis is, dangerous if you arent careful and the chicken isnt throughly cooked. ok if you know the crack, but a risk that is easily avoided
with forethought.
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200mph
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| posted on 9/11/04 at 10:22 PM |
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quote:
Originally posted by JoelP
ok if you know the crack, but a risk that is easily avoided with foreskin.
hmmm.. what were you doing with that chicken again?
mark
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stephen_gusterson
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| posted on 9/11/04 at 10:42 PM |
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actually, killing the bacteria isnt the only thing.
if the meat has significant contamination, and you blast the crap out of it, you can still get food poisoning.
those little bastards have been shyting all over it, leaving toxic bi-products. The bacterial may be dead, but the poisons they left behind dont get
affected by heat.....
atb
steve
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