Thawing Beef With Hot Water

Thawing Beef With Hot Water. Remember, we are playing the temperature game here, and we want the meat to stay below 40 degrees as long as possible. Yes, i said cool water, not hot water, not even warm water.

Thawing Meat And Busting The Hot Water Thawing Myth
Thawing Meat And Busting The Hot Water Thawing Myth from amazingribs.com

When microwave thawing, refer to your microwave owner's manual for instructions. Submerge the beef in cold water, changing the water every 30 minutes so that it continues to thaw. Thawing in hot water is unsafe for exactly the same reason that thawing on the counter is unsafe.

They Must Be Kept At A Safe Temperature During Thawing.


Perishable foods should never be thawed on the counter, or in hot water and must not be left at room temperature for more than two hours. Yes, i said cool water, not hot water, not even warm water. While you may be tempted to thaw your meat in hot water, better, safer methods of defrosting hamburger fit even the most hurried schedules.

Cold Water, Right Out Of The Tap Works Great.


That’s the temperature where microbes can start to grow. Well, hot water would thaw the meat, but it would also start to cook it and it could cause parts of the meat to get above 40 degrees. Well, hot water would thaw the meat, but it would also start to cook it and it could cause parts of the meat to get above 40 degrees.

In Addition To This, When Frozen Ground Beef Comes Into Contact With Hot Water, The Texture Is Altered.


To prevent the growth of harmful bacteria when thawing frozen meat, we use one of two methods: Fill a large bowl with cold water and submerge the bag in the water. If you want to speed things up even more, you can thaw beef under hot water in at little as 10 minutes.

A Usda Sponsored Research Project Published In Mid 2011 Showed That You Can Thaw A 1″ Thick Steak In A 102°F Water In 11 Minutes And The Meat Moves Rapidly Through The “Danger Zone” Within Which Microbes Like To Grow If You Remove It Promptly After It Has Thawed.


When microwave thawing, refer to your microwave owner's manual for instructions. No, meat and poultry should not be thawed in hot water. Be sure the package is airtight or put it into a leakproof bag.

4) Hot Water Bath (For Thin Cuts Only).


Even though the center of the package may still be frozen as it thaws on the counter, the outer layer of the food could be in the danger zone, between 40 and 140 °f — temperatures where bacteria multiply rapidly. According to the agency, perishable foods must be kept at a safe temperature (typically, under 40 degrees fahrenheit) while thawing. The chicken thawed in less than eight minutes, the other cuts in roughly 12 minutes—both fast enough that the rate of bacterial growth fell into the “safe” category, and the meat didn’t start to cook.