• funnystuff97@lemmy.world
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    1 year ago

    But you shouldn’t though, you shouldn’t allow meat to enter the danger zone (40 °F - 140 °F / 4 °C - 60 °C) while defrosting. The cold meat and warm water yields lukewarm water, and if you let it sit for an hour, that’s prime bacteria breeding grounds.

    Run the meat over with some cold water and let it sit in a bowl filled with cold water for 30 minutes, and replace the water with new cold water every 30 minutes until defrosted.

    The safest way to defrost meat though is in the refrigerator, throw it in there 24-48 hours before you plan on using it and you’re golden.