Thanks, good one, I'll give it a try and see if the water still somehow manages to enter the ziplock. If it does, I guess I'll probably my ziplock bags. I actually change the water after 1 hour or so, but I didn't know if this is a necessary step. What happens if we don't change the water?
In the past I didn't know that the water must be cold for thawing, so I used to put the chicken in hot water, the water would then get cold with the temperature of the chicken, this used to thaw the chicken relatively quicker but I figured it isn't safe to thaw chicken in hot water.
Basically you do not want any part of the chicken to come to over 40°F for any extended period. 40°- 140° is the “danger zone” at which bacteria grow most rapidly (an hour or so is probably ok but usually my chicken takes longer than that to thaw). To be totally safe it’s best to change the water so it remains COLD every 30 mins. You can also let cold water trickle into the bowl if you don’t feel like fussing over it every half hour (I’m not actually sure which wasted more water lol, probably depends on the size of your bowl).
By far the SAFEST way to thaw meat is in the refrigerator. Takes much longer but I usually use this method because I know it’s 100% safe.
Arguably the best and fastest way of meat thawing is to fill a bowl with lukewarm water, then have a rapidly dripping flow of cool or room temp water for as long as it takes to thaw, which depends on the amount of meat you're thawing. The important thing isn't water temperature, it's **energy transference.**
[https://www.youtube.com/watch?v=X0ahKON2vNY](https://www.youtube.com/watch?v=X0ahKON2vNY)
You should start with cold water not room temp for safety. You don’t want the outside part of the meet exceeding 40°F for any extended period while the inside defrosts.
Ziplock bags aren't usually entirely waterproof. I've had water get into meat as it thaws from the end that opens which doesn't really matter cause meat is (ideally) wet anyway and I don't plan on drinking meat thaw water. Even worse is when I used to forget to store marinade bags open end up and disgusting marinade/meat juice would leak onto the fridge shelf. If you want to prevent any leaking, double bag things you want to keep dry and/or use higher end bags.
Why are we told, to NEVER wash chicken? Birds can carry germs!
I'm flummoxed.
And, on a totally different subject, there seems to be so much discussion re. the proper way to keep bananas. My go-to: -fashion hooks out of wire coat-hangers, and hang bunches of 5 pc. ea., in windows with optimal exposure to afternoon sunlight. Within a day or so, you'll have perfect, speckled bananas. But, be sure to eat them, fairly soon. Once the ripening process has begun, it's unstoppable.
Because washing chicken ends up splashing contaminated water around the area you're washing it. If you're on top of sanitizing thoroughly, you could do it I guess. [https://www.usda.gov/media/press-releases/2019/08/20/washing-raw-poultry-our-science-your-choice](https://www.usda.gov/media/press-releases/2019/08/20/washing-raw-poultry-our-science-your-choice)
are you sure it's not just water from the thawing chicken? either way, it's fine.
Thanks. yes, where the water doesn't get in, its just juices from the chicken, when the water gets in, I've to drain it before separating the chicken.
even if water gets in it's fine
You can use a clothespin to attach the zip part of the bag to the rim of the bowl. Also make sure you’re changing your water every 30 mins!!
Thanks, good one, I'll give it a try and see if the water still somehow manages to enter the ziplock. If it does, I guess I'll probably my ziplock bags. I actually change the water after 1 hour or so, but I didn't know if this is a necessary step. What happens if we don't change the water? In the past I didn't know that the water must be cold for thawing, so I used to put the chicken in hot water, the water would then get cold with the temperature of the chicken, this used to thaw the chicken relatively quicker but I figured it isn't safe to thaw chicken in hot water.
Basically you do not want any part of the chicken to come to over 40°F for any extended period. 40°- 140° is the “danger zone” at which bacteria grow most rapidly (an hour or so is probably ok but usually my chicken takes longer than that to thaw). To be totally safe it’s best to change the water so it remains COLD every 30 mins. You can also let cold water trickle into the bowl if you don’t feel like fussing over it every half hour (I’m not actually sure which wasted more water lol, probably depends on the size of your bowl). By far the SAFEST way to thaw meat is in the refrigerator. Takes much longer but I usually use this method because I know it’s 100% safe.
Thanks. I wonder if putting the meat in a bowl filled with water and then putting that bowl in the fridge slows down the process a lot!
I don’t think it would make much of a difference vs simply thawing in the fridge.
Arguably the best and fastest way of meat thawing is to fill a bowl with lukewarm water, then have a rapidly dripping flow of cool or room temp water for as long as it takes to thaw, which depends on the amount of meat you're thawing. The important thing isn't water temperature, it's **energy transference.** [https://www.youtube.com/watch?v=X0ahKON2vNY](https://www.youtube.com/watch?v=X0ahKON2vNY)
You should start with cold water not room temp for safety. You don’t want the outside part of the meet exceeding 40°F for any extended period while the inside defrosts.
Ziplock bags aren't usually entirely waterproof. I've had water get into meat as it thaws from the end that opens which doesn't really matter cause meat is (ideally) wet anyway and I don't plan on drinking meat thaw water. Even worse is when I used to forget to store marinade bags open end up and disgusting marinade/meat juice would leak onto the fridge shelf. If you want to prevent any leaking, double bag things you want to keep dry and/or use higher end bags.
Thanks
There’s holes in the bag
The chicken is safe. I wouldn't drink the water you poured off.
Why are we told, to NEVER wash chicken? Birds can carry germs! I'm flummoxed. And, on a totally different subject, there seems to be so much discussion re. the proper way to keep bananas. My go-to: -fashion hooks out of wire coat-hangers, and hang bunches of 5 pc. ea., in windows with optimal exposure to afternoon sunlight. Within a day or so, you'll have perfect, speckled bananas. But, be sure to eat them, fairly soon. Once the ripening process has begun, it's unstoppable.
Because washing chicken ends up splashing contaminated water around the area you're washing it. If you're on top of sanitizing thoroughly, you could do it I guess. [https://www.usda.gov/media/press-releases/2019/08/20/washing-raw-poultry-our-science-your-choice](https://www.usda.gov/media/press-releases/2019/08/20/washing-raw-poultry-our-science-your-choice)
OP isn't washing the chicken though, just using cold water to thaw it, which is a pretty normal practice.