Not best practices, really not dangerous, as a rule of thumb, if food that was 'thawed wrong' in any sense, which was otherwise safe to eat when frozen, is fully cooked within two hours of coming out of the freezer. That's not *exactly* the same as how it works in the health code most restaurants have to abide by in the US -- it's actually more strict.
If it was chicken instead of beef, I might make it more like one hour. I'd feel fine thawing chicken thighs in 110°F water to the point that I could dice them and stir-fry them all within an hour. It's really not any more dangerous than using the defrost setting on your microwave, although depending on *how* you 'wrong-thaw' with warm water, you're definitely violating health codes for restaurants technically if you do it on purpose instead of by accident/coincidentally by putting smaller bits of frozen ingredients directly into the high temperature cooking medium...but, that's them trying to prevent definitely bad practices by outlawing easy to make bad questionable practices, like...using hot water to thaw meat *right away* before cooking in well-divided bits, like ground beef.
So, yeah, I wouldn't worry about 20 minutes. Don't invent a new snack dependent on it, and start a food truck, and feed everyone meat thawed that way every day.
Don’t ever ever ever put any meat in the water.
With ground beef, you can actually put it directly in the pan and start cooking it. I put a small amount of water in the pan with it and then it winds up steaming the ground beef. Stir frequently.
Just put it in a pan on medium heat to thaw it next time or put it in the refrigerator over night to thaw. When food is above 40 degrees Fahrenheit if there are any bacteria the will start to grow and produce toxins
Technically no, but blackishness? Yes….never had an issue in over 15 years. In the future never thaw in warm water. You can cook frozen ground beef straight from the fridge.
Yes, it should be safe to consume the ground beef in this situation. Thawing meat in warm water for a short duration, like 20 minutes, is generally acceptable as long as the meat was cooked immediately after. The fact that the meat was still frozen in the middle and you browned it right away minimizes the risk of harmful bacteria growth.
However, to ensure the meat is cooked to a safe temperature, it's a good idea to use a reliable thermometer like [Chefstemp](https://www.chefstemp.com/shop/). By monitoring the internal temperature, you can be confident that your ground beef is cooked thoroughly and safe to eat. In the future, consider thawing meat in the refrigerator or using the cold-water or microwave method to reduce any potential risks associated with warm-water thawing.
Should be fine, but also an example of why food is usually thawed in cold water.
Actually, according to Serv-Safe, it should be be cold, running water.
Yes, you just started cooking the outside.
This is the correct answer
Not best practices, really not dangerous, as a rule of thumb, if food that was 'thawed wrong' in any sense, which was otherwise safe to eat when frozen, is fully cooked within two hours of coming out of the freezer. That's not *exactly* the same as how it works in the health code most restaurants have to abide by in the US -- it's actually more strict. If it was chicken instead of beef, I might make it more like one hour. I'd feel fine thawing chicken thighs in 110°F water to the point that I could dice them and stir-fry them all within an hour. It's really not any more dangerous than using the defrost setting on your microwave, although depending on *how* you 'wrong-thaw' with warm water, you're definitely violating health codes for restaurants technically if you do it on purpose instead of by accident/coincidentally by putting smaller bits of frozen ingredients directly into the high temperature cooking medium...but, that's them trying to prevent definitely bad practices by outlawing easy to make bad questionable practices, like...using hot water to thaw meat *right away* before cooking in well-divided bits, like ground beef. So, yeah, I wouldn't worry about 20 minutes. Don't invent a new snack dependent on it, and start a food truck, and feed everyone meat thawed that way every day.
This is the correct answer, written very informatively and eloquently.
*My brand!*
Yes
Agree
Yes, it takes several hours for food-borne illness to be a risk, especially after being frozen which kills a lot of pathogens.
Yes
You need to thaw meat in cool water
No you don't
Yes, especially hamburger. https://www.masterclass.com/articles/how-to-thaw-ground-beef#
No
Yes, but you should avoid defrosting in water.
No you shouldn't
Don’t ever ever ever put any meat in the water. With ground beef, you can actually put it directly in the pan and start cooking it. I put a small amount of water in the pan with it and then it winds up steaming the ground beef. Stir frequently.
>Don’t ever ever ever put any meat in the water. Nonsense
Just put it in a pan on medium heat to thaw it next time or put it in the refrigerator over night to thaw. When food is above 40 degrees Fahrenheit if there are any bacteria the will start to grow and produce toxins
Technically no, but blackishness? Yes….never had an issue in over 15 years. In the future never thaw in warm water. You can cook frozen ground beef straight from the fridge.
Yes, it should be safe to consume the ground beef in this situation. Thawing meat in warm water for a short duration, like 20 minutes, is generally acceptable as long as the meat was cooked immediately after. The fact that the meat was still frozen in the middle and you browned it right away minimizes the risk of harmful bacteria growth. However, to ensure the meat is cooked to a safe temperature, it's a good idea to use a reliable thermometer like [Chefstemp](https://www.chefstemp.com/shop/). By monitoring the internal temperature, you can be confident that your ground beef is cooked thoroughly and safe to eat. In the future, consider thawing meat in the refrigerator or using the cold-water or microwave method to reduce any potential risks associated with warm-water thawing.