The Best Way to Thaw Meat
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Date: 2019-08-15
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Comments and reviews: 10
Jourdan Harper
Adam, It's not the bacteria themselves that you are worried about when leaving meat out at room temp for prolonged periods of time. It is the toxins they excrete that can be heat-resistant and harmful when consumed. Lots of bacterial toxins are produced just as waste products, but others are produced with the purpose of damaging organismal tissue, allowing them to damage host cells and gain access to more nutrients. Searing the steak on the pan will of course kill bacteria dwelling on the surface, but heat-resistant toxins will be left behind and can be dangerous to consume (especially if they are also acid resistant, as they will not be neutralized by the acidic environment of the stomach.
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Adam, It's not the bacteria themselves that you are worried about when leaving meat out at room temp for prolonged periods of time. It is the toxins they excrete that can be heat-resistant and harmful when consumed. Lots of bacterial toxins are produced just as waste products, but others are produced with the purpose of damaging organismal tissue, allowing them to damage host cells and gain access to more nutrients. Searing the steak on the pan will of course kill bacteria dwelling on the surface, but heat-resistant toxins will be left behind and can be dangerous to consume (especially if they are also acid resistant, as they will not be neutralized by the acidic environment of the stomach.
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Hot Water
I Remember when I was younger and we were in the car, my grandma use to keep frozen steaks in the boot when we took a trip to the shops as it was warm and they would defrost well. I remember going to the supermarket one day and I was sat in the front with grandad, the previous day grandma had been out to the shops and had put one of her steaks in the boot. We where driving down the road that day and there was an absolutely disgusting smell me and grandad couldn't work out what it was for the life of us, that was untill I turned round and grandma was fingering herself on the back seat. The steak the night before was delicious though.
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I Remember when I was younger and we were in the car, my grandma use to keep frozen steaks in the boot when we took a trip to the shops as it was warm and they would defrost well. I remember going to the supermarket one day and I was sat in the front with grandad, the previous day grandma had been out to the shops and had put one of her steaks in the boot. We where driving down the road that day and there was an absolutely disgusting smell me and grandad couldn't work out what it was for the life of us, that was untill I turned round and grandma was fingering herself on the back seat. The steak the night before was delicious though.
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24Jackmusic
PLEASE ADAM, HEAR MY REQUESTFor months I've tried to make crispy sweet potato fries at home. I tried every tip like coating them with egg whites foam, starch and soaking them in water, freezing them etc. etc. Nothing works. I know, they get crispy when you fry them with oil but I am trying to avoid that. Normal potato fries are relatively decent out of the oven, but ffs sweet potato fries are just a pain in the a to make in the oven etc. So please, Adam, I think you are the master who is able to find the best way of preparing sweet potato fries without) frying themGreetings from Germany:
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PLEASE ADAM, HEAR MY REQUESTFor months I've tried to make crispy sweet potato fries at home. I tried every tip like coating them with egg whites foam, starch and soaking them in water, freezing them etc. etc. Nothing works. I know, they get crispy when you fry them with oil but I am trying to avoid that. Normal potato fries are relatively decent out of the oven, but ffs sweet potato fries are just a pain in the a to make in the oven etc. So please, Adam, I think you are the master who is able to find the best way of preparing sweet potato fries without) frying themGreetings from Germany:
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IWantAKouki
I feel like this is one of those pseudo-science old wives' tales that are disturbingly prevalent in the culinary world. Like searing locks in the juices used to be. They break down with common sense and/or contradict other guidelines. Food safety guidelines say to not have meat in the danger zone for more than four hours. You will thaw a reasonable amount of meat much sooner than that if you use tepid water. And you also bring the meat up to room temperature, ideal for cooking. Shit, you can thaw in minutes using even warmer water. So how the hell is that dangerous?
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I feel like this is one of those pseudo-science old wives' tales that are disturbingly prevalent in the culinary world. Like searing locks in the juices used to be. They break down with common sense and/or contradict other guidelines. Food safety guidelines say to not have meat in the danger zone for more than four hours. You will thaw a reasonable amount of meat much sooner than that if you use tepid water. And you also bring the meat up to room temperature, ideal for cooking. Shit, you can thaw in minutes using even warmer water. So how the hell is that dangerous?
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Howard Petterson
Enough with the bacteria. Beef is generally bullet proof as far as going off. Salt is a good extender and I have never been sick with beef. We make biltong /jerky in Africa and our ancestors have always been air drying meatYou actually need a few bugs to exercise your immune systemThis is why we have so many allergy kids and asthma
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Enough with the bacteria. Beef is generally bullet proof as far as going off. Salt is a good extender and I have never been sick with beef. We make biltong /jerky in Africa and our ancestors have always been air drying meatYou actually need a few bugs to exercise your immune systemThis is why we have so many allergy kids and asthma
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Follow Media
forced convection with water is indeed the fastest way to thaw food without using electricity. but i really dont like the idea of wasting that water (where I'm from its the equivalent of 7. 50/1000ga. i usually just lay the steak flat on the bottom of the sink and let that 50lbs of steel do the work. the thing is thawed in
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forced convection with water is indeed the fastest way to thaw food without using electricity. but i really dont like the idea of wasting that water (where I'm from its the equivalent of 7. 50/1000ga. i usually just lay the steak flat on the bottom of the sink and let that 50lbs of steel do the work. the thing is thawed in
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Marquez23
Please make a video about bread. I just dont understand it at all. Lots of questions: Why do you prove bread if you punch the air out at the end? How long to prove? How do different ratios of water and flour affect the end result? So many other things I dont really get.
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Please make a video about bread. I just dont understand it at all. Lots of questions: Why do you prove bread if you punch the air out at the end? How long to prove? How do different ratios of water and flour affect the end result? So many other things I dont really get.
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Abhimanyu Ghoshal
Thanks for this I have to say, I was a bit concerned about you putting a plastic bag in the microwave. I could be wrong, but I understand some plastic can melt and attach itself to food, even if the entire container / bag doesn't visibly break down. Thoughts?
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Thanks for this I have to say, I was a bit concerned about you putting a plastic bag in the microwave. I could be wrong, but I understand some plastic can melt and attach itself to food, even if the entire container / bag doesn't visibly break down. Thoughts?
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Dirk
Any chance you could do more veggie/vegan friendly vids? I'm neither personally but i love all the tips and tricks you implement into your content which helps me with my own cooking. But my Partner is Veggie, so i'd be interested to see what you could conjure that'd help.
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Any chance you could do more veggie/vegan friendly vids? I'm neither personally but i love all the tips and tricks you implement into your content which helps me with my own cooking. But my Partner is Veggie, so i'd be interested to see what you could conjure that'd help.
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Aaron Kirk
I think it's also important to note that water, having much stronger intermolecular bonds, has a significantly greater specific heat than gaseous components in the air: in essence, it holds more energy per unit temperature per unit mass than does air.
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I think it's also important to note that water, having much stronger intermolecular bonds, has a significantly greater specific heat than gaseous components in the air: in essence, it holds more energy per unit temperature per unit mass than does air.
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