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defrosting

 
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Enrico



Joined: 24 Jun 2011
Posts: 7
Location: Portland - Seattle

PostPosted: Tue Aug 04, 2020 6:19 pm    Post subject: defrosting Reply with quote

Many chefs say to defrost in the fridge. What difference does it make as long as the temperature does not get below 41 F ??
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Dilbert



Joined: 19 Oct 2007
Posts: 1276
Location: central PA

PostPosted: Tue Aug 04, 2020 7:21 pm    Post subject: Reply with quote

if you're thawing something very thin, it doesn't make any difference.

however a large roast, thick chops / etc if thawed at room temp - the outside of the meat will warm into "the danger zone" well before the center/core of the cut will.

the other aspect is time and attention - thawing at room temp is a bit of a guessing game as to how long it will take. thawing in the fridge you can do 24 hrs or 48 hrs without having to check the middle for temp/thaw every other hour.... of course, in an industrial scale setting where you may be thawing a 10# rib roast every day of the week....you could experimentally get the timing right - however the health inspector will still throw a fit.
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Enrico



Joined: 24 Jun 2011
Posts: 7
Location: Portland - Seattle

PostPosted: Wed Aug 05, 2020 4:11 pm    Post subject: defrosting Reply with quote

Thanks Dilbert,
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Dilbert



Joined: 19 Oct 2007
Posts: 1276
Location: central PA

PostPosted: Thu Oct 22, 2020 12:56 pm    Post subject: Reply with quote

USDA defines "the danger zone" for bacterial growth as:

below 140'F / 60'C
and
above 40'F / 4.5'C

spending more than two hours in the danger zone is not recommended.
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sensiblewall



Joined: 28 Nov 2017
Posts: 94

PostPosted: Thu Nov 05, 2020 10:57 am    Post subject: Reply with quote

Dilbert wrote:
USDA defines "the danger zone" for bacterial growth as:

below 140'F / 60'C
and
above 40'F / 4.5'C

spending more than two hours in the danger zone is not recommended.


Thanks for this @Dilbert. It is important to take note of this.
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