When defrosting chicken, beef, steak, or fish; is it ok to take out of the freezer and thaw in room temperature all day?

Curious if taking meats out of the freezer in the morning, and thawing in room temperature until dinner time is ok for meats. Referring to chicken, beef, steak, fish, and ground meat. Asked by dwdrums 57 months ago Similar questions: defrosting chicken beef steak fish freezer thaw room temperature day Food & Drink > Cooking.

Similar questions: defrosting chicken beef steak fish freezer thaw room temperature day.

NO, it is NOT OK to thaw meat on the counter That is a breeding ground for bacteria. Do not do it! The key to thawing is to put it in the fridge 2 days before you want to cook it.

If I take out ground meat or chicken in the morning, by the time I get home, it still is not thawed even though it has been in th efride for the whole day. It seems to take 2 days to thaw one pound of beef or chicken in my fridge. Read on: Never thaw meat on the counter or let it sit out of the refrigerator for more than two hours.In the summer, reduce this time to 1 hour.

Never defrost meat in hot water. There are 3 Safe Ways To Defrost Meat: In the refrigerator In cold water In the microwave Thawing in the Refrigerator As long as the refrigerator temperature is between 34° and 40°F, thawing in the refrigerator will be safe. Use a plate or pan under thawing meat to make sure dripping does not spill on foods, especially foods to be eaten without additional cooking.

After thawing in the refrigerator, ground meat should be used as soon as possible. Once meat has been frozen and thawed, it will deteriorate more rapidly than if it had never been frozen. Whole meat cuts (chops, roasts) will remain useable for another 3-5 days in the refrigerator before cooking.

Meat defrosted in the refrigerator can be re-frozen without cooking, although some quality may be lost. The USDA recommends that meat defrosted by other methods be cooked before refreezing. Thawing in Cold Water Meat can be safely thawed in cold, not hot, water.

Be sure to thaw meat in a leak-proof package or bag. Submerge the bag in cold water, changing water every 30 minutes so that is stays cold.It is important to keep the meat out of the food spoilage temperature range of 70° to 100°F. After defrosting, refrigerate or cook promptly.

Unlike meat thawed in the refrigerator, meat thawed by the cold water method should be cooked before re-freezing. Thawing in the Microwave Meat can also be safely thawed in the microwave, although it may be more difficult to retain meat quality, especially if the microwave power is set too high. Remove store wrap and foam trays before defrosting in the microwave.

Thaw on low power so that microwave energy penetrates to the center of the meat. Most microwave ovens have a “thaw” setting and may suggest an amount of time and turn schedule to prevent loss of meat quality. Meat thawed in the microwave should be cooked immediately after thawing.

Sources: http://web.extension.uiuc.edu/meatsafety/preparation/thawing.html .

No way Jose... Here's an article from health.com which answers your question: How to Defrost Meat Safely by Samantha Heller, MS, RD To thaw or not to thaw: How to avoid freezer faux pas. Q: Sometimes I defrost chicken in the fridge, but then change my mind about cooking it and stick it back in the freezer. My friend lectures me that it’s not safe.Is it?

A: The good news is that if meats and other foods are frozen and thawed properly, it’s perfectly safe to refreeze them. The U.S.Department of Agriculture says that though the color, texture, and flavor may change after more than one round of freezing and thawing (due to moisture loss and melting ice crystals), meat, seafood, and other foods will be safe to eat. For the best quality—and to avoid that nasty freezer-burned flavor—it’s best to stick to no more than one refreeze of thawed or cooked meats and poultry, and not to refreeze seafood (which is especially affected by it) at all.

Of course, the texture or color of the food doesn’t matter as much as whether those chicken thighs are going to make you sick. So follow our handy ideas below for safe de-icing. – Set your freezer at 0°F, which inactivates bacteria and mold and keeps them from growing.

– Cover packages of meat or poultry with heavy-duty foil or freezer wrap, and put inside a freezer bag. The goal is to remove any excess air, which is a one-way ticket to freezer burn. – Defrost meat, poultry, and seafood overnight in the refrigerator (place on bottom shelf of the refrigerator so the juices won’t contaminate any other foods).

And make sure you keep your fridge at 40°F or colder. – Never eat, freeze, or cook any food left out of the refrigerator for more than 2 hours, and never defrost foods on the counter.(Bacteria have a field day between 40° and 140°F.) – Throw out your burrito if it has grown its own igloo. Chances are it’s completely freezer-burnt.

Of course, if any food that you pull from the freezer smells funky or rancid, chuck it right away. – To get more information on freezing and thawing food safely, visit the USDA Food Safety and Inspection Service fact sheet. Sources: health.

Com AgentOrange's Recommendations Salmonella: A Practical Approach to the Organism and its Control in Foods Amazon List Price: $116.99 Used from: $63.40 A Paranoid's Ultimate Survival Guide: Dust Mites to Meteorites, Tsunamis to Ticks, Killer Clouds to Jellyfish, Solar Flares to Salmonella Amazon List Price: $20.00 Used from: $6.89 Average Customer Rating: 5.0 out of 5 (based on 2 reviews) Salmonella - A Medical Dictionary, Bibliography, and Annotated Research Guide to Internet References Amazon List Price: $28.95 Used from: $18.57 .

No I can't say it any better than the FDA: Keep perishables in the refrigerator! At room temperature, pathogenic bacteria in food can double in number every 30 to 40 minutes. The more bacteria there are, the greater the chance you could become sick For safe thawing, follow the THAW LAW: * Never thaw foods at room temperature.

You can safely thaw food in the refrigerator. 4 to 5 pounds of frozen food takes about 24 hours to thaw. * You can also thaw food outside the refrigerator by immersing it in cold water.

Change the water every half hour to keep the water cold. * You can thaw food in the microwave, but if you do, be sure to cook the food immediately after it's thawed. Sources: cfsan.fda.gov/~dms/fttchill.html .

No, don't do this, it's not safe Stick it in the fridge overnight if you can. You risk bacteria formation and food poisoning leaving meat out too long. More details:The best way to thaw frozen meat is in the refrigerator.

When thawing meat, it is best to leave it in the packaging material to prevent dehydration. Thawing meat in the refrigerator may take a considerable amount of time especially for larger pieces of meat. Another good way to thaw meat is in cold water.

Put the meat in a leak proof bag and immerse in cold water. Change the water every 30 minutes. Thawing in cold water will thaw the meat more rapidly and may reduce drip thereby preserving more of the meat's nutritional value.

Never thaw meat in warm water as this will allow bacteria to grow on the warm outer surface. It is safe to cook frozen and partially frozen meat. When cooking frozen meat, you should allow 1/3 more time to cook the meat thoroughly.It is not safe to thaw meat at room temperature as this allows dangerous bacteria to grow in the meat.

Sources: ag.ansc.purdue.edu/meat_quality/thawing.... .

Not always safe Chicken, steak and hamburg would be safer thawed in the fridge all day, then if the meat is still slightly frozen, put in in the microwave on defrost to finish the thawing. Actually, the chicken or steak could be thrown on the grill, baked or fried while still partially frozen, just add a little extra cooking time. Fish fillets should also stay in the fridge.

If still frozen, put some warm (not hot) water in a bowl and let the plastic wrapped fish finish thawing. Better safe than sorry with meats, chicken and fish, especially with the warmer weather coming. One thing that saves me a lot of time is freezing meat, chicken and fish in individual portions in zip lock bags.

Make hamburg patties before freezing and bag individually. It makes defrosting a lot quicker. Another time and food saver is a 'Seal A Meal'.

The bags are on a roll, the machine vacuums all the air out of the bag and heat seals it closed. I have one and really like the way the frozen food keeps...much less chance of freezer burn. Sources: My experience HELENofTROY's Recommendations Seal-A-Meal Replacement Roll Amazon List Price: $12.34 Average Customer Rating: 1.0 out of 5 (based on 1 reviews) Seal-A-Meal Vacuum Sealer Amazon List Price: $82.34 .

" "Why is it okay to eat raw fish (sushi) or raw beef (steak tartare or rare burger) but not okay to eat raw chicken?" "Found a roast beef in the freezer dated 4/7/2010. Can we thaw it out and eat it? " "How do I know when my freezer is self defrosting?

Found a roast beef in the freezer dated 4/7/2010. Can we thaw it out and eat it?

I cant really gove you an answer,but what I can give you is a way to a solution, that is you have to find the anglde that you relate to or peaks your interest. A good paper is one that people get drawn into because it reaches them ln some way.As for me WW11 to me, I think of the holocaust and the effect it had on the survivors, their families and those who stood by and did nothing until it was too late.