/ck/ - Food & Cooking

Leave it in the fridge overnight.

The best quick way is to leave it under running water.

Bottom shelf of the fridge overnight, imo.

>>6559996
microwave on highest setting, 10 minutes per pound

>>6559996

on the counter

>>6560002
Every time I try this the center is still completely frozen. I feel like I'd have to move it to the fridge two days in advance which is a hassle for planning.

>>6560005
This is what I'm currently doing for about 6-7 hours but I don't know how safe it is.

4 replies above are in sequential order.

Anyone else aroused by this?

>>6559996
Leave it on the counter or submerge it in cool water.

>>6560002
I do a combo of both.

Place chicken in a bag and let it sit in a bowl of cold water. Put something heavy on top to keep it submerged. Put into fridge.

Safest way imo, but takes maybe like 3-4 hours to defrost depending how much chicken is in the bag

>>6560017
How cold do you keep your fridge?

>>6559996
Put it up your ass for thirty minutes and flip.

>>6560021
slightly

>>6560017
Its the most dangerous way. Its also very slow. Put it in water.

>>6560000

Put in in a ziplock bag and sit on it. It also helps to tenderize the meat

>>6560005
Enjoy your food poisoning

>>6560506
>not cooking your food
this is Food & Cooking

>>6560506
Like he is stupid enough to just place chicken directly on to the counter without covering it in cling film first and placing on a plate

put in bag, immerse in warm water
replace cold water with warm water if you feel like it and can be bothered
defrosted in a few hours

>>6560506
Maybe you should stop being such a pussy. I thaw chicken on the counter all the time and I've never gotten food poisoning from it.

>>6560677
Most harmful and durable Salmonella strains, like Salmonella Heidelberg, are actually decently resistant to high temperatures. However if there is enough of it in the meat to be a problem to begin with, leaving it out on the counter will be of little impact. Which is why buying decent quality meat is equally or more important than proper cooking and sterilization.

Most of these people having food poisoning problems are either immunosppressed or have an entire lifetime of living in an oversterilized environment with nonsensical and bordering on delusional levels of hygiene standards. I don't even use soap when I was my dishes that have been laying out for days and just rinse my hands with water after handling turkey. It's worked fine up to this point, but then again, it's only myself at risk. I'm not worried.

>>6560021
Now that you mentioned it, yes

i run it under cold water and leave it on the counter for about 7-8 hours

Place it in a location where the external temperature is higher than that of the chicken and above 0 degrees Celsius. As the temperature of the chicken reaches equilibrium with its surrounding environment the ice crystals within the chicken will dissolve.

>>6560744
Normally I don't nitpick like this but since you were being a smartass I feel compelled to.
The ice doesn't "dissolve" it melts, it's not the same thing.

>>6560688

>an entire lifetime of living in an oversterilized environment with nonsensical and bordering on delusional levels of hygiene standards

Fucking this

>>6560751
>The ice doesn't "dissolve" it melts

The crystals dissolve, which is what we humans call "melting"

>>6560758
Melting is a change of state spurred by an elevation of temperature. Dissolving is exposing a solute to a solvent.

>>6560759
Okay /sci/: "the crystalline structure breaks down"

>>6560758
Not him but two materials are required for the dissolving process.
Ice and water are only one material, only in 2 different states.

Salt dissolves in vinegar, sugar dissolves in water, ice cream melts in the bowl, and so does the ice in water.

>>6560754

On a daily basis I consume about a table spoon of raw chicken in the form of chicken mousseline. Some raw egg in there as well. Some one has got to taste before cooking it.
I secretly quite like it

>>6560751
>>6560759
>/sci/: Standing by to ruin a simple joke since 19 ought 4

>>6560763
b-but it wasn't a joke, just poor wording

>>6560688
That's so gross. It's not even about the risk. You're just getting smelly turkey juice everywhere. How do you even know what's clean and what isn't now? What if you get it on your keyboard or something?

>>6560766
I use hot water and for the most part it just washes right off. No real film or slimy residue, so I'd consider all of it unambiguously functionally clean. That's ground turkey though.

What can cause difficulty is cooking a turkey breast or something in a metal and especially glass pan. That requires soap, so I use this lavender / tea tree stuff. Anything that's visibly molding I'm also more apt to sterilize.

>>6560780

Yup, I get it, I get it 100% in agreement...

>Anything that's visibly molding I'm also more apt to sterilize.

NOPE, I don't get it anymore.

>>6560783

>>6560783
Things invisibly mold too.

>>6560786
I could not help but notice your png was not optimized anon.
I have optimized your png.
Your png is now optimized.

>>6560004
This works best for me tbh

Don't listen to those food poisoning walkers that say leaving it at room temperature will make you sick

Just follow the microwave method, it's much quicker

>>6560824
or plan your meals in advance and thaw it in the fridge like normal people.

>>6560801
stop that

>>6560837
>not thawing your chicken in the microwave on the highest setting at 10 minutes per pound