Granted it’s usually done in something substantially cleaner, but this is pretty much how professional kitchens thaw frozen meat.
Edit: here’s my faq so people can stop assuming things about this method of thawing meat.
this is safe to do. Meat is cooked at temperatures that kill all potential bacteria and parasites, even for steaks cooked medium rare.
this is generally done with the meat still in the packaging, unless there’s a dedicated place to thaw meat. The thawing container is washed before and after each use.
it’s always done with cold, running water to prevent the meat from thawing unevenly or unsafely.
That sound marginally better but honestly I’ve never experienced a kitchen where it would be okay to thaw meat outside the fridge. This might be a Danish thing, but if the health inspector came by and saw that, the restaurant would probably get fined.
Having worked in several professional kitchens, I have to debunk this. You don’t throw unpacked, raw meat into a zink (with or without water) to thaw it. You leave it in the fridge, preferably in a closed container until it’s thawed. leaving it out in room temperature makes it a feast for bacteria.
Granted it’s usually done in something substantially cleaner, but this is pretty much how professional kitchens thaw frozen meat.
Edit: here’s my faq so people can stop assuming things about this method of thawing meat.
In my experience, we left it in the packaging, and also the taps continued running as that helped speed it along. Strictly in cold water.
That sound marginally better but honestly I’ve never experienced a kitchen where it would be okay to thaw meat outside the fridge. This might be a Danish thing, but if the health inspector came by and saw that, the restaurant would probably get fined.
Yep, that’s how my kitchen did it.
Having worked in several professional kitchens, I have to debunk this. You don’t throw unpacked, raw meat into a zink (with or without water) to thaw it. You leave it in the fridge, preferably in a closed container until it’s thawed. leaving it out in room temperature makes it a feast for bacteria.
Hopefully in a clean container though?
Lol yes it was, we cleaned it before and after each batch of meat