posted Mon, 06/11/2012 - 01:01
1032
How do you guys thaw ground beef?
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This doesn't just apply to ground beef, but ground turkey, pork, etc. I've read online that the safest way is to let it thaw in the fridge. Which in my fridge takes the better part of two days. Which is super inconvenient because I have to estimate when I'm going to run out of fresh meat, and start thawing that shit two days in advance. I'm just curious what everybody else does - I think it's pretty clear I'm not much of a chef.
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AnonIn the fridge unfortunately.
Better than a tip on how to defrost though, I will give you a tip on freezing.
I dont know what you are doing with your ground beef, but if you are making burger patties, then the day you buy the beef fresh sit and make all the burgers, then freeze them as burgers. They will Thaw quicker instead of being one big mass and if you really had to you could start cooking the stil partialy frozen patty.
I throw the frozen hunk in the pan add a lil water cook at med at the most. Flip the burger every 3-4 min and scrape a layer off. Then I crumble the burger, drain and rinse meat w/ hot water return to pan add some evoo and all my spices... finish browning. all ready to chow!
AnonSeveral years ago, I was assistant chef in a franchise chain restaurant. To make a long story short, there's only two ways to thaw any meat product: fridge (which def takes a hot minute) or under cold running water. Here's the reasons, there are safe and danger zones (temperature wise) that inhibit or promote bacterial growth respectively. When either thawing or cooking a food too slowly, the food spends too much time in the "danger zone". When this happens, the chance for bacterial growth increases. To prevent this, food should either be thawed quickly to reduce the time spent in that "danger zone" or the temp should be controlled to prevent it from ever reaching those temps. The temp range is about 40-140. Whether big or small, nothing sux more than hurling or getting the shits from some grub.
Growing up my mother would leave it out for serveral hours at room temperature. I used this method and running cold water over meat for awhile; however, I now learned there are two safe ways to thaw meat : as already mentioned thaw in fridge, and the othermethod is in microwave, but be careful because even on defrost, the meat will start to cook.
just running it under hot water works for me