grimm5577
Meat Mopper
This is what I do as well.
I generally make a water bath in the sink & put a small trickle of water going into the sink. I just use plain cold water. While its not as fast as the micro it defrost them pretty dang fast
This is what I do as well.
I generally make a water bath in the sink & put a small trickle of water going into the sink. I just use plain cold water. While its not as fast as the micro it defrost them pretty dang fast
Dward was correct about defrosting with the aluminum tray, but you certainly don't need to spend additional money for something you no doubt already have in your kitchen. For years there have numerous products brought out by marketing wizards that are nothing more than metal trays to put the meat on.
Thanks Dward for putting up those videos. Its not very often we forget to take meat out of the freezer, but often enough to warrant a defrosting tray because I will NOT defrost meat in a microwave. In fact the only time I ever use a microwave is at work.
Nato,
Thanks dis1,
I get nervous cooking pork and poultry when it is still partially frozen. I was always told not to, so I try not to. Sometimes I do, but sometimes I don't cook it enough. Then I want to take it back out to the grill, the wife will be sour and throw it in the microwave, I get cranky, she gets cranky. Doesn't always work out. So I really try to make sure the meat is always thawed. Now steak, I find, gets tough when I try and cook it from partial frozen. Always. And I don't know why. Steak doesn't even need to be cooked very much for my liking, but I can't stand a steak that has all the right colour, rare, and still be tough.
Now with the pans, I am assuming I should give them a 1 or 2 inch lift for air flow to whisk the cold away. I only have one cast iron pan. I could always use another.
I appreciate the heads up and the quick lesson.
- nato
Works good, but the closest market is 20 miles one way.
Here is your best bet for a good ribeye when you realize the ones you have are still frozen and you want to start grilling.........keep the the frozen ribeyes in your freezer to age a little longer, go to the store and buy some fresh cut ones to throw on the grill. This method has never failed me.
What did you end up doing?
Sorry Mel but No...There is Bacteria regardless of how it was packed. There is just typically less in vac-packed meat from the national distributors due to higher sanitation standards. This is the reason a vac-packed steak has a longer shelf life than a hand cut steak on a pink foam tray wrapped in plastic film. Always defrost and handle meat properly using the methods I outlined above...JJ
I know the pan thing works, but I still prefer the water bath method. Since 90% plus of our meat is vacuum sealed I believe that the safety issue is addressed. If it is vac sealed then there is no bacteria in there to cause issues, right?
Mel
Good to know. thanks for setting me straight.
Sorry Mel but No...There is Bacteria regardless of how it was packed. There is just typically less in vac-packed meat from the national distributors due to higher sanitation standards. This is the reason a vac-packed steak has a longer shelf life than a hand cut steak on a pink foam tray wrapped in plastic film. Always defrost and handle meat properly using the methods I outlined above...JJ
Your #3 is a bit misleading. I have defrosted ground beef, with non of it cooking in about 20 minutes, from the time I take it out of the freezer, using the microwave. Never use the defrost cycle on the microwave, that is a standard 50% power, which will start to cook the meat. I put my meat in at power 2 for 5 minutes, when it beeps, I take it out, turn it over and do it at power 3 for 5 to 8 minutes. I repeat this setting as many times as needed to get it done.
It has been shown that COLD running water and the convection it creates thaws meat FAR faster than placing the meat in a pot of freshly boiled water, on the counter in a 75° room or even in a 350° Oven. Not to mention while the risks are usually low of getting food poisoning with following up the Warm/Hot Defrost with a proper cooking, there is still a risk and all the things you guys are doing have potential dangers.
I realize S#!T happens and meat can not be properly defrosted but these should be few and far between and Extra precautions need to be taken in the final cook. Use only high heat cooking methods, Reverse Sear, in this situation, is Risky and Smoking Low and Slow is OUT OF THE QUESTION!
For the benefit of our many new / inexperience members, the staff of SMF only recognize and encourage Safe thawing methods...JJ
1)Thaw under Refrigeration
2)Thaw in a container of Cold Running Water. The container must be large enough to hold and keep the meat submerged. Use a weight if needed.
3)Thaw in the Microwave. This is the least preferred method because large pieces of meat will begin to cook.
PLEASE READ THE FOLLOWING.... http://www.fsis.usda.gov/wps/wcm/co...83-a04e-5123713fe406/Big_Thaw.pdf?MOD=AJPERES
Your #3 is a bit misleading. I have defrosted ground beef, with non of it cooking in about 20 minutes, from the time I take it out of the freezer, using the microwave. Never use the defrost cycle on the microwave, that is a standard 50% power, which will start to cook the meat. I put my meat in at power 2 for 5 minutes, when it beeps, I take it out, turn it over and do it at power 3 for 5 to 8 minutes. I repeat this setting as many times as needed to get it done.
I've done the same. Thawed about a 2#, maybe 1.75" thick rib-eye in less than an hour.
I generally make a water bath in the sink & put a small trickle of water going into the sink. I just use plain cold water. While its not as fast as the micro it defrost them pretty dang fast