Thawing Chicken tip

[wishesuponastar]

Here is a little trick I read about to thaw chicken. Set the frozen chicken breasts in a large bowl in your sink. Pour hot tap water over the chicken. Let it sit for about 10 minutes. Pour the water out and then pour fresh hot water over the chicken again. Let it sit for 10 more minutes, and it should be thawed. Pour the water off of the chicken and you are ready to use it. Edit - Someone just posted that you should only use COLD water, so I'm sorry for posting this info.

 

[java]

Big error in that is the HOT water- it should be COLD water as per the FDA

http://www.fsis.usda.gov/Fact_Sheets/Big_Thaw/

 

[ekatiel]

I'm a thaw-forgetter, so I use hot water. It thaws it so quickly. In this case, I choose to ignore the FDA . --Katie

 

[Tink-aholic]

If I forget to pop mine in the fridge before work, I defrost it in the microwave. Has its own setting and everything.

 

[luvmy3]

This is the thawing method I use when I forget to take it out of the freezer, but I use cold water.

 

[NateNLogansDad]

I've completely thawed out a 20lb turkey in 1 1/2 hrs filling the sink with cold water. Tried it before with hot and the inside was still frozen solid

 

[Green Tea]

I'm a thaw-forgetter, so I use hot water. It thaws it so quickly. In this case, I choose to ignore the FDA . --Katie

yep. I test FDA limits daily...thawing chicken, eating cookie dough. Its a wonder I've made it this long

 

[ZehnJahren]

I am all about food safety after several years in food service and kitchens back in the day. Here are some articles on the safety of hot water thawing: it ain't that bad, people!

http://www.nytimes.com/2011/06/08/dining/a-hot-water-bath-for-thawing-meats-the-curious-cook.html

http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2010.02037.x/abstract

 

[ekatiel]

I am all about food safety after several years in food service and kitchens back in the day. Here are some articles on the safety of hot water thawing: it ain't that bad, people!

http://www.nytimes.com/2011/06/08/dining/a-hot-water-bath-for-thawing-meats-the-curious-cook.html

http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2010.02037.x/abstract

Well, now I feel justified ! Thanks for the articles. --Katie

 

[Kae]

#1 reason I love my FoodSaver is cold water Thawing I can thaw stuff in Cold water in about a 1/2 hour.

Kae

 

[Boardwalk Gal]

I remember when my mother used to thaw all kind of meat right on the kitchen counter...it would be thawed and warm by the time i got home from school...and I am still alive!!! LOL!!!

But , i do use COLD water to thaw my meats in my household.

 

[MineMail]

I still thaw on the counter at times, or in a cast iron skillet, but only for cutlets or thin bagged meats that defrost really quickly. I cook it right away. The cooks on TV are all about letting meat come up to room temperature before cooking, but I don't have the patience for that, lol. For something thick or solid (like a roast) I either use the fridge or the cold-water methods.

I don't think using the hot water's a good idea. Safety aside, it sort of cooks the outside because constantly exposed to the heat, leaving the center raw. It doesn't cook evenly and the outside ends up dry. Just mho.

I've used the microwave in a pinch but to me, it always seems to make the meat tough. I don't like it for reheating, either.

I'm so picky.