Defrost Meat in Max 8 Minutes

HapticSimian said:
Nah, dude. You're giving these organisms everything you need to kick-start their activity: warmth, moisture, a protein source... Sure, do it a thousand times and you'll likely be fine all but once, but it's not something worth taking the risk with.
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I here you.
We generally always take meat out early and let it defrost at it's own pace really.
 
Keegan said:
Lol, for my unplanned braai's,
I fill the kitchen sink with hot water, Leave the meat in the freezer bag and let it sit in the hot water.
Works like a charm, for small portions of meat.
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Just nip down to the local SPAR and grab a tjoppie. If you're blindsided by an unplanned braai after ther SPAR's closed for the day you're likely drunk already. Just light a fire and keep on drinking. :D
 
Electric said:
It's different if you plan on only eating it later.
If you defrost and cook immediately then it's irrelevant.
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Botulism is largely immune to the levels of heat you will be cooking to. Never, ever defrost in warm liquids or environments over, I'd say, ten minutes, but as a rule I just simply wouldn't do it.

BTW, defrosting in cold water can be quicker than warm water. The laws of thermodynamics are on your side if you have agitation as opposed to still warm water...
 
Seriously said:
No from a butchery selling freshly packed unfrozen meat! You know fecking well what I mean! ;) :D
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...which they get directly from an abattoir :D ...or do they :erm: what if it was frozen when they received it and they just defrosted it overnight :eek:

:p
 
DJ... said:
Botulism is largely immune to the levels of heat you will be cooking to. Never, ever defrost in warm liquids or environments over, I'd say, ten minutes, but as a rule I just simply wouldn't do it.

BTW, defrosting in cold water can be quicker than warm water. The laws of thermodynamics are on your side if you have agitation as opposed to still warm water...
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Jeez, you scare me! Is it that dangerous? Never had a problem yet in my household (we know off). At what temperature/time would the germs be killed for safety. I always try and enforce that all meals be microwaved to high temp before consumption.
 
MartyMarts said:
...which they get directly from an abattoir :D ...or do they :erm: what if it was frozen when they received it and they just defrosted it overnight :eek:

:p
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What if? I never saw a frozen carcass as yet in the butcheries I use!
 
HapticSimian said:
People actually defrost their meat in warm water?! :wtf: Yay for botulism! :D
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I have never had food poisoning from this method.

You would need to keep the food at a constant temp around 50 deg for a couple hours to farm any kind of bugs.
If you have a couple of hours then you can defrost in the fridge.

I cook right away after defrosting.
 
Nerfherder said:
I have never had food poisoning from this method.

You would need to keep the food at a constant temp around 50 deg for a couple hours to farm any kind of bugs.
If you have a couple of hours then you can defrost in the fridge.

I cook right away after defrosting.
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That you conflate botulism and food poisoning tells its own story.
 
DJ... said:
Botulism is largely immune to the levels of heat you will be cooking to. Never, ever defrost in warm liquids or environments over, I'd say, ten minutes, but as a rule I just simply wouldn't do it.

BTW, defrosting in cold water can be quicker than warm water. The laws of thermodynamics are on your side if you have agitation as opposed to still warm water...
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If you put frozen meat in 90 deg water, within 5 mins the water would be below 50 deg and the meat still under 5 deg. After 10 mins the water would be below 20 deg and the meat just approaching room temp. You never get near the conditions for Botulism to cultivate.

Unless you are actively warming the water to 50 deg while its defrosting then you will never have a problem.

People who take their meat out in the morning and leave it on the sink to defrost for supper are way more at risk
 
I told the SU to stop defrosting meat in hot water because it browns the meat. Didn't know that I was inadvertently also saving our lives.
 
HapticSimian said:
'SU'? Significant Udder?
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Spousal Unit.

Slootvreter said:
Saving your lives? :confused:
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See below:
DJ... said:
Botulism is largely immune to the levels of heat you will be cooking to. Never, ever defrost in warm liquids or environments over, I'd say, ten minutes, but as a rule I just simply wouldn't do it.

BTW, defrosting in cold water can be quicker than warm water. The laws of thermodynamics are on your side if you have agitation as opposed to still warm water...
Click to expand...
 
Nerfherder said:
If you put frozen meat in 90 deg water, within 5 mins the water would be below 50 deg and the meat still under 5 deg. After 10 mins the water would be below 20 deg and the meat just approaching room temp. You never get near the conditions for Botulism to cultivate.

Unless you are actively warming the water to 50 deg while its defrosting then you will never have a problem.

People who take their meat out in the morning and leave it on the sink to defrost for supper are way more at risk
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Those calcs are way off, depending on the size of the portions you're putting in. Your calcs are not a rule at all. If there is existing bacteria on the meat, you don't need much time at all for it develop. Inevitably there will be considering that most people don't freeze their meat properly to begin with.

Defrosting in warm or hot water is imo plain silly. Cold water with agitation does the job quicker and is safer...
 
Here's a quick experiment to prove the cold water + agitation trick. It's just science...

http://www.atozteacherstuff.com/pages/5881.shtml

Materials:

You will need:

ice cubes
a pot of boiling water
your kitchen sink
Plan:

Lets begin with a question. Which will melt an ice cube faster, cold water or boiling water? At first, it seems obvious that the boiling water would melt the ice faster, but then you probably thought that would be too obvious, so it must be a trick question. Then you began trying to think of a way that cold water could melt it faster. Well, you were on the right track.
Start with a pot of boiling water on the stove. Then turn on the cold water faucet in your sink. Select two ice cubes that are the same size. Put one of them into the boiling water. Hold the other in your hand and place it in the stream of cold water from the faucet. Watch to see which melts first.

The ice cube in the stream of water melts first. How could cold water melt the ice faster than hot water?

Ice melts as heat moves inward from the surrounding area. The greater the difference between the temperatures of the ice and its surroundings, the faster the heat will move inwards. So why didn't the ice in the boiling water melt first?

When you first put the ice into the hot water, heat moved quickly in from the surrounding water, causing the ice to melt. That left it surrounded by a layer of cold water from the freshly melted ice and water that had given up a lot of its heat as the ice melted. This layer of cool water insulated the ice, slowing the melting process.

Even though the running water was cool, it was still quite a bit warmer than the ice. It was flowing, so any melted ice was quickly carried away, and the insulating layer of cold water did not form. The flowing water provided a constant supply of heat to continue the melting process, so it melted the ice much faster.
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