the best way is a running trickle of cold water. moving water conducts heat way faster than still water or any temperature of air, and ideally you don’t want it to go above fridge temp until you’re actually ready to cook it
I think the issue is that hot water will defrost the outside long before the inside, which means when you go to cook it there’s a risk of the outside being done while the inside is raw. You should use cold water to get a more consistent defrost.
It’s that plus I’m pretty sure the water will cool to tepid and be the perfect environment for bacteria to proliferate, which probably won’t cause food poisoning but that relies on it being thoroughly cooked (which i’m not going to expect from a cook i see cutting corners with this to begin with) and all the bacteria proliferating in that water is now a bigger cross contamination risk
Not only that but the bacteria are pissing and shitting toxins all over your food, and cooked piss and shit are no better for you than raw, even if the bacteria themselves die
Sorry if Ive made you feel shame but i don’t judge home cooks, it’s not like you’ve taken a mandatory 3-4 hour course multiple times where the 2 most important points are basically “chicken is nasty, don’t cross contaminate” and “your hands are even nastier wash them after touching anything”
There’s an “unsafe zone” from 40-something to 120-something degrees F, and you want to keep everything either over or under that zone while it’s getting prepared. This especially holds true for meat, which has a shorter interval of time that you can leave it in the unsafe zone.
…is that bad? I did that at home for years until I learned how to use the microwave’s defrost setting properly.
the best way is a running trickle of cold water. moving water conducts heat way faster than still water or any temperature of air, and ideally you don’t want it to go above fridge temp until you’re actually ready to cook it
I think the issue is that hot water will defrost the outside long before the inside, which means when you go to cook it there’s a risk of the outside being done while the inside is raw. You should use cold water to get a more consistent defrost.
It’s that plus I’m pretty sure the water will cool to tepid and be the perfect environment for bacteria to proliferate, which probably won’t cause food poisoning but that relies on it being thoroughly cooked (which i’m not going to expect from a cook i see cutting corners with this to begin with) and all the bacteria proliferating in that water is now a bigger cross contamination risk
Not only that but the bacteria are pissing and shitting toxins all over your food, and cooked piss and shit are no better for you than raw, even if the bacteria themselves die
Yuuuuuuuup
Sorry if Ive made you feel shame but i don’t judge home cooks, it’s not like you’ve taken a mandatory 3-4 hour course multiple times where the 2 most important points are basically “chicken is nasty, don’t cross contaminate” and “your hands are even nastier wash them after touching anything”
There’s an “unsafe zone” from 40-something to 120-something degrees F, and you want to keep everything either over or under that zone while it’s getting prepared. This especially holds true for meat, which has a shorter interval of time that you can leave it in the unsafe zone.