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Is it OK to Thaw Steak on the Counter?


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#1 comfortably numb

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Posted 18 March 2012 - 09:24 AM

I never knew this.

My link

:bag:
Is it OK to Thaw Steak on the Counter?
Question: Can you safely defrost steak on the counter if itís still tightly wrapped in the original store packaging?

Answer: Wrapped or not, thatís an unsafe move.

The U.S. Department of Agriculture warns that itís dangerous to eat any meat that has been thawed at room temperature.

The problem is that even though the center of the packaged beef may remain very cold as it thaws, the meat's outer layer will be sitting between the bacteria-breeding temperatures of 40įF and 140įF for far too long to remain safe.

Youíve got three good options for thawing food: in the refrigerator, in cold water or in the microwave. Check here for everything you need to know about each of these methods.



#2 Polish Hammer

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Posted 18 March 2012 - 09:32 AM

I do it all the time. Never had a problem.
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#3 sports_fan

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Posted 18 March 2012 - 09:37 AM

I usually go for the cold water method.

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#4 SacramentoBob

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Posted 18 March 2012 - 09:45 AM

I thaw it out in the oven.
 

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#5 snellman

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Posted 18 March 2012 - 09:50 AM

Thawed in the microwave sucks and thawing in the refrigerator takes too long. Been doing it since I have been cooking. Never gotten sick because of it. Maybe that is why I never get sick, I have taken in so much bacteria over the years that I have a great immune system. :popcorn:
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#6 SacramentoBob

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Posted 18 March 2012 - 09:51 AM

Thawed in the microwave sucks and thawing in the refrigerator takes too long. Been doing it since I have been cooking. Never gotten sick because of it. Maybe that is why I never get sick, I have taken in so much bacteria over the years that I have a great immune system. :popcorn:

Or you're immortal.
 

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#7 Sea Duck

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Posted 18 March 2012 - 09:59 AM

I thaw it out in the oven.

You get a much more even distribution of bacteria that way. :thumbup:

#8 Juxtatarot

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Posted 18 March 2012 - 10:02 AM

I usually go for the cold water method.

:goodposting: Quicker and safer. Definitely the way to go.

#9 Fennis

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Posted 18 March 2012 - 11:07 AM

I dont even want to tell you where I thaw hot dogs.

#10 Annyong

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Posted 18 March 2012 - 11:10 AM

I put hot dogs on the roof.

#11 DiStefano

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Posted 18 March 2012 - 01:12 PM

Blowtorch.

#12 Ignoramus

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Posted 18 March 2012 - 03:06 PM

Why the hell would you freeze steak?
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#13 Sea Duck

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Posted 18 March 2012 - 03:17 PM

Why the hell would you freeze steak?

Not everyone can afford to purchase freshly-killed cows. Some of us have to buy in bulk when it's on sale.

#14 Ignoramus

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Posted 18 March 2012 - 03:21 PM

Why the hell would you freeze steak?

Not everyone can afford to purchase freshly-killed cows. Some of us have to buy in bulk when it's on sale.

Then you deserve any maladies you may catch as a result.
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#15 Riversco

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Posted 18 March 2012 - 04:22 PM

Just pour some ketchup on that bacteria. Really brings out the flavor.
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#16 Captain Quinoa

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Posted 18 March 2012 - 04:27 PM

In the non-greek frat type house I lived in in college, we would run large roasts and things like that through the industrial dishwasher to thaw them.
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#17 Greg Russell

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Posted 18 March 2012 - 04:36 PM

Thawed in the microwave sucks and thawing in the refrigerator takes too long. Been doing it since I have been cooking. Never gotten sick because of it. Maybe that is why I never get sick, I have taken in so much bacteria over the years that I have a great immune system. :popcorn:

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#18 Jedi Knight

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Posted 18 March 2012 - 05:24 PM

Although thawing steaks on the counter is not a good idea, The temperatures on the surface during the cooking process will probably kill any harmful bacteria. Just don't ever do this with ground meat or chicken.

Edited by Jedi Knight, 18 March 2012 - 05:25 PM.


#19 Ignoramus

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Posted 18 March 2012 - 05:36 PM

Although thawing steaks on the counter is not a good idea, The temperatures on the surface during the cooking process will probably kill any harmful bacteria. Just don't ever do this with ground meat or chicken.

I'm pretty sure the folks freezing their steaks are the same ones that cook it well done so it's a moot point, really.
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#20 WhatDoIKnow

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Posted 18 March 2012 - 05:43 PM

I usually just cut a fresh chunk out of the steer in the backyard.

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#21 Jedi Knight

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Posted 18 March 2012 - 05:45 PM

Although thawing steaks on the counter is not a good idea, The temperatures on the surface during the cooking process will probably kill any harmful bacteria. Just don't ever do this with ground meat or chicken.

I'm pretty sure the folks freezing their steaks are the same ones that cook it well done so it's a moot point, really.

Probably, just don't want someone grilling me a burger at a BBQ using hamburger thawed on the counter. E. Coli isn't something to #### with.

#22 proninja

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Posted 18 March 2012 - 08:59 PM

I'm sure you steak nerds will decry this, but I've done it - and it worked to perfection. Great sear, perfect medium rare all the way through.

http://www.kitchenko...n-seared-steak/

#23 GeauxTigers

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Posted 19 March 2012 - 06:05 AM

I've never understood this. Doesn't cooking the meat kill the bacteria anyway, even if bacteria gets in the meat while it is defrosting?
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#24 Exit 1

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Posted 19 March 2012 - 06:13 AM

Although thawing steaks on the counter is not a good idea, The temperatures on the surface during the cooking process will probably kill any harmful bacteria. Just don't ever do this with ground meat or chicken.

Why would ground meat or chicken be any different? I've done the "defrost at room temp" thing my whole life and I've never gotten sick from it.
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#25 Rick James

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Posted 19 March 2012 - 06:17 AM

Although thawing steaks on the counter is not a good idea, The temperatures on the surface during the cooking process will probably kill any harmful bacteria. Just don't ever do this with ground meat or chicken.

Why would ground meat or chicken be any different? I've done the "defrost at room temp" thing my whole life and I've never gotten sick from it.

If anything, groundbeef should be LESS of a problem than steak. You're going to cook it until it's completely done anyway so the bacteria should be killed in the process, whereas a steak is typically eaten rare/medium rare. Same with chicken, really.

#26 Nugget

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Posted 19 March 2012 - 07:47 AM

I don't ever freeze steak, but I will pull it out of the fridge, spice it and let it sit for a while to get closer to room temprature before I grill it. Is this a problem? Note - cooked rare.
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#27 Ignoramus

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Posted 19 March 2012 - 07:50 AM

I'm sure you steak nerds will decry this, but I've done it - and it worked to perfection. Great sear, perfect medium rare all the way through.

http://www.kitchenko...n-seared-steak/

I don't get what the extra step of freezing for an hour adds to this. I do steaks medium-rare on the skillet all the time without having to freeze them.
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#28 36th Chamber

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Posted 19 March 2012 - 08:06 AM


I'm sure you steak nerds will decry this, but I've done it - and it worked to perfection. Great sear, perfect medium rare all the way through.

http://www.kitchenko...n-seared-steak/

I don't get what the extra step of freezing for an hour adds to this. I do steaks medium-rare on the skillet all the time without having to freeze them.

You really seem troubled by people freezing steaks, I find this quite odd.

:unsure:

#29 Random

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Posted 19 March 2012 - 08:09 AM



I'm sure you steak nerds will decry this, but I've done it - and it worked to perfection. Great sear, perfect medium rare all the way through.

http://www.kitchenko...n-seared-steak/

I don't get what the extra step of freezing for an hour adds to this. I do steaks medium-rare on the skillet all the time without having to freeze them.

You really seem troubled by people freezing steaks, I find this quite odd.

:unsure:

:lmao:

#30 Chaka

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Posted 19 March 2012 - 08:13 AM

I thaw them in my pants while at work.
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#31 Joe Summer

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Posted 19 March 2012 - 08:19 AM



Why the hell would you freeze steak?

Not everyone can afford to purchase freshly-killed cows. Some of us have to buy in bulk when it's on sale.

Then you deserve any maladies you may catch as a result.

How was Red Lobster, Moneybags?

#32 Ignoramus

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Posted 19 March 2012 - 08:27 AM




Why the hell would you freeze steak?

Not everyone can afford to purchase freshly-killed cows. Some of us have to buy in bulk when it's on sale.

Then you deserve any maladies you may catch as a result.

How was Red Lobster, Moneybags?

It's the kind of place you have to eat at every fifteen years to remind yourself why you don't eat there. They didn't mess up my lobster, my biscuits or my beer, but the salads and my wife's meal were a disaster.
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#33 Mr. Know-It-All

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Posted 19 March 2012 - 08:45 AM

I think it is safe to thaw the meat on your counter top unless you have had any migrant farmers sitting buck naked on your counters after they have had a bad case of the mudbutt.

Edited by Mr. Know-It-All, 19 March 2012 - 08:46 AM.

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#34 Sabertooth

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Posted 19 March 2012 - 08:47 AM

I never knew this.

My link

:bag:
Is it OK to Thaw Steak on the Counter?
Question: Can you safely defrost steak on the counter if itís still tightly wrapped in the original store packaging?

Answer: Wrapped or not, thatís an unsafe move.

The U.S. Department of Agriculture warns that itís dangerous to eat any meat that has been thawed at room temperature.

The problem is that even though the center of the packaged beef may remain very cold as it thaws, the meat's outer layer will be sitting between the bacteria-breeding temperatures of 40įF and 140įF for far too long to remain safe.

Youíve got three good options for thawing food: in the refrigerator, in cold water or in the microwave. Check here for everything you need to know about each of these methods.

Forgive me if I don't give a #### about the what the government thinks is safe for me.

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#35 Sabertooth

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Posted 19 March 2012 - 08:48 AM

I think it is safe to thaw the meat on your counter top unless you have had any migrant farmers sitting buck naked on your counters after they have had a bad case of the mudbutt.

It's in the second paragraph there if you read the whole article. Specifically mudbutt ™.

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#36 Ignoramus

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Posted 19 March 2012 - 10:22 AM



I'm sure you steak nerds will decry this, but I've done it - and it worked to perfection. Great sear, perfect medium rare all the way through.

http://www.kitchenko...n-seared-steak/

I don't get what the extra step of freezing for an hour adds to this. I do steaks medium-rare on the skillet all the time without having to freeze them.

You really seem troubled by people freezing steaks, I find this quite odd.

:unsure:

There was another guy who had an important message that involved saving people from their own actions. A lot of people tried to shut him up, too.

FYI, his name was Jesus.
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#37 joffer

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Posted 19 March 2012 - 10:27 AM

Although thawing steaks on the counter is not a good idea, The temperatures on the surface during the cooking process will probably kill any harmful bacteria. Just don't ever do this with ground meat or chicken.

I'm pretty sure the folks freezing their steaks are the same ones that cook it well done so it's a moo point, really.

FYP

#38 36th Chamber

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Posted 19 March 2012 - 10:30 AM




I'm sure you steak nerds will decry this, but I've done it - and it worked to perfection. Great sear, perfect medium rare all the way through.

http://www.kitchenko...n-seared-steak/

I don't get what the extra step of freezing for an hour adds to this. I do steaks medium-rare on the skillet all the time without having to freeze them.

You really seem troubled by people freezing steaks, I find this quite odd.

:unsure:

There was another guy who had an important message that involved saving people from their own actions. A lot of people tried to shut him up, too.

FYI, his name was Jesus.

Even odder now

:scared:

"Thou shall not freeze their steak!"

Edited by 36th Chamber, 19 March 2012 - 10:36 AM.


#39 proninja

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Posted 19 March 2012 - 11:13 AM


I'm sure you steak nerds will decry this, but I've done it - and it worked to perfection. Great sear, perfect medium rare all the way through.

http://www.kitchenko...n-seared-steak/

I don't get what the extra step of freezing for an hour adds to this. I do steaks medium-rare on the skillet all the time without having to freeze them.

For people with your skill in making steak, there's no reason to do it at all. I bet you could do a perfect medium rare with a lighter and a magnifying glass.

I liked it because it left a huge margin for error in terms of cooking time. But, I'm not that awesome at making steak. :shrug:

#40 Tusken Raider

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Posted 19 March 2012 - 12:38 PM

In the non-greek frat type house I lived in in college, we would run large roasts and things like that through the industrial dishwasher to thaw them.

Glad you specificed this here. Makes the rest of the sentence make more sense.

#41 jplvr

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Posted 19 March 2012 - 12:56 PM

I buy whole beef tenderloins and cut my own steaks from that. It's cheaper, but not cheap at all. I vacuum seal them, freeze, and then thaw in cold water. 2 months later when I'm eating the last one, it's just as good as the one I cooked when I bought the whole thing. I let my steaks get to room temp on the counter when I'm cooking in a cast iron skillet/oven. I don't worry with it when I'm cooking on the grill.
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#42 17seconds

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Posted 19 March 2012 - 01:01 PM

Article basically says the proper way to prepare steak before cooking is bad for you?

#43 Jedi Knight

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Posted 19 March 2012 - 05:41 PM



Although thawing steaks on the counter is not a good idea, The temperatures on the surface during the cooking process will probably kill any harmful bacteria. Just don't ever do this with ground meat or chicken.

Why would ground meat or chicken be any different?

I've done the "defrost at room temp" thing my whole life and I've never gotten sick from it.

If anything, groundbeef should be LESS of a problem than steak. You're going to cook it until it's completely done anyway so the bacteria should be killed in the process, whereas a steak is typically eaten rare/medium rare.

Same with chicken, really.

X

Ok. Here's the deal. The danger with beef is E.Coli 157. While there are other bacteria that will make you sick, this is the worst. This bacteria is found in the intestinal tracts of the cow. While every effort is made to clean the beef before it leaves the slaughter house, some will get by. When a side of beef is cut into steaks, it can be found on the surface. The danger with hamburger (or any ground meat) is that the bacteria is now mixed all throughout the meat instead of just on the surface.

Now, E Coli. can be killed by cooking it to 155 degrees for a minimum of fifteen seconds. With a steak, the surface will get much hotter, but with hamburger, you have to make sure the middle gets that hot- otherwise, you run the risk of getting sick from it.

The biggest danger with chicken is Salmonella. This nasty bug needs to be cooked to 165 degrees to kill it. Not only that, but it can form spores that release a toxin when it is cooked. 30-40 percent of all chicken that leaves the processing plant has salmonella on/in it.

These bacteria thrive on high-protein foods. Freezing meat doesn't kill it, it just keeps it from growing. You can't see it, smell it or taste it. It grows quickly at temperatures between 41 and 135 degrees and MOST rapidly between 70 and 125 degrees. This is why it dangerous to thaw meat on the counter.

I have known five people who contracted a food-born illness and each one of them said that when they had it, they literally wanted to die. They said that fluids you didn't even know you had in your body were coming out of every orifice. The stomach pain would be like PMS multiplied by 100.

I realize some folks have done this all their life. You've been lucky so far. As you grow older, your immune system will weaken and you will become more susceptible to getting a food-born illness.

Edited by Jedi Knight, 19 March 2012 - 05:42 PM.


#44 SHIZNITTTT

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Posted 19 March 2012 - 05:46 PM

USDA huh, aren't these the people that brought us pink slime?

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#45 jplvr

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Posted 19 March 2012 - 05:56 PM




Although thawing steaks on the counter is not a good idea, The temperatures on the surface during the cooking process will probably kill any harmful bacteria. Just don't ever do this with ground meat or chicken.

Why would ground meat or chicken be any different?

I've done the "defrost at room temp" thing my whole life and I've never gotten sick from it.

If anything, groundbeef should be LESS of a problem than steak. You're going to cook it until it's completely done anyway so the bacteria should be killed in the process, whereas a steak is typically eaten rare/medium rare.

Same with chicken, really.

X

Ok. Here's the deal. The danger with beef is E.Coli 157. While there are other bacteria that will make you sick, this is the worst. This bacteria is found in the intestinal tracts of the cow. While every effort is made to clean the beef before it leaves the slaughter house, some will get by. When a side of beef is cut into steaks, it can be found on the surface. The danger with hamburger (or any ground meat) is that the bacteria is now mixed all throughout the meat instead of just on the surface.

Now, E Coli. can be killed by cooking it to 155 degrees for a minimum of fifteen seconds. With a steak, the surface will get much hotter, but with hamburger, you have to make sure the middle gets that hot- otherwise, you run the risk of getting sick from it.

The biggest danger with chicken is Salmonella. This nasty bug needs to be cooked to 165 degrees to kill it. Not only that, but it can form spores that release a toxin when it is cooked. 30-40 percent of all chicken that leaves the processing plant has salmonella on/in it.

These bacteria thrive on high-protein foods. Freezing meat doesn't kill it, it just keeps it from growing. You can't see it, smell it or taste it. It grows quickly at temperatures between 41 and 135 degrees and MOST rapidly between 70 and 125 degrees. This is why it dangerous to thaw meat on the counter.

I have known five people who contracted a food-born illness and each one of them said that when they had it, they literally wanted to die. They said that fluids you didn't even know you had in your body were coming out of every orifice. The stomach pain would be like PMS multiplied by 100.

I realize some folks have done this all their life. You've been lucky so far. As you grow older, your immune system will weaken and you will become more susceptible to getting a food-born illness.

I've had a bacterial infection one time. I felt a little sick, but nothing out of the ordinary. I thought I was coming down with a normal cold and made my regular remedy and comfort food: chicken soup. It's very tasty.

Anyway, 5 minutes after eating it a basically clear soup... I didn't get a feelling like I was going to throw up or anything... black vomit came out of me fast enough I could barely turn my head. I didn't have food poisoning as you describe, but I dealt with this about 4-5 days solid with both ends feeling the wrath of the illness, and it had lasting effects for a couple of weeks.
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#46 EYLive

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Posted 19 March 2012 - 06:12 PM

If you know you're cooking steak for dinner, take it out of the freezer the night before and stick it in the fridge. When you get home, let it rest to room temp before cooking? That'll minimize the exposure to warmth. I never defrost in the microwave. That just seems screwy to me.
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#47 Jedi Knight

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Posted 19 March 2012 - 06:19 PM





Although thawing steaks on the counter is not a good idea, The temperatures on the surface during the cooking process will probably kill any harmful bacteria. Just don't ever do this with ground meat or chicken.

Why would ground meat or chicken be any different?

I've done the "defrost at room temp" thing my whole life and I've never gotten sick from it.

If anything, groundbeef should be LESS of a problem than steak. You're going to cook it until it's completely done anyway so the bacteria should be killed in the process, whereas a steak is typically eaten rare/medium rare.

Same with chicken, really.

X

Ok. Here's the deal. The danger with beef is E.Coli 157. While there are other bacteria that will make you sick, this is the worst. This bacteria is found in the intestinal tracts of the cow. While every effort is made to clean the beef before it leaves the slaughter house, some will get by. When a side of beef is cut into steaks, it can be found on the surface. The danger with hamburger (or any ground meat) is that the bacteria is now mixed all throughout the meat instead of just on the surface.

Now, E Coli. can be killed by cooking it to 155 degrees for a minimum of fifteen seconds. With a steak, the surface will get much hotter, but with hamburger, you have to make sure the middle gets that hot- otherwise, you run the risk of getting sick from it.

The biggest danger with chicken is Salmonella. This nasty bug needs to be cooked to 165 degrees to kill it. Not only that, but it can form spores that release a toxin when it is cooked. 30-40 percent of all chicken that leaves the processing plant has salmonella on/in it.

These bacteria thrive on high-protein foods. Freezing meat doesn't kill it, it just keeps it from growing. You can't see it, smell it or taste it. It grows quickly at temperatures between 41 and 135 degrees and MOST rapidly between 70 and 125 degrees. This is why it dangerous to thaw meat on the counter.

I have known five people who contracted a food-born illness and each one of them said that when they had it, they literally wanted to die. They said that fluids you didn't even know you had in your body were coming out of every orifice. The stomach pain would be like PMS multiplied by 100.

I realize some folks have done this all their life. You've been lucky so far. As you grow older, your immune system will weaken and you will become more susceptible to getting a food-born illness.

I've had a bacterial infection one time. I felt a little sick, but nothing out of the ordinary. I thought I was coming down with a normal cold and made my regular remedy and comfort food: chicken soup. It's very tasty.

Anyway, 5 minutes after eating it a basically clear soup... I didn't get a feelling like I was going to throw up or anything... black vomit came out of me fast enough I could barely turn my head. I didn't have food poisoning as you describe, but I dealt with this about 4-5 days solid with both ends feeling the wrath of the illness, and it had lasting effects for a couple of weeks.

Yeah, bacterial illnesses suck. In really bad cases, they can last months or even years. There are also some pretty nasty other symptoms/effects associated with food-born illnesses.

#48 Limp Ditka

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Posted 19 March 2012 - 08:49 PM

USDA huh, aren't these the people that brought us pink slime?

Don't think they brought it, but they certainly allow it. That and 'meat glue' http://www.youtube.c...h?v=hXXrB3rz-xU And, with that, I'll proceed to not care what the USDA thinks is good for me and what isn't
I find your belief system.........fascinating.

but there are people in life, people you know in your own personal life Joe that just always seem to have a cloud over them. I try to distance myself form those folks as much as possible and I bet you do to.


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#49 flapgreen

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Posted 19 March 2012 - 08:51 PM

Never bothered me.

I was in fap with her.


#50 cstu

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Posted 19 March 2012 - 08:54 PM

I haven't died yet.

at no no point in history has the outline of asses and ######s been more readily available.





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