General Question

rooeytoo's avatar

Defrost in fridge?

Asked by rooeytoo (26931points) October 6th, 2008

Why do “they” always say defrost in the fridge, why can’t I do it quickly on the counter at room temp???

Observing members: 0 Composing members: 0

5 Answers

gailcalled's avatar

If it is meat or poultry, NASTY bacteria.

Allie's avatar

Because defrosting meats at room temperature isn’t safe. It’s the perfect breeding grounds for yucky bacterias.

Mmmmm.. E. coli.

El_Cadejo's avatar

Food Danger Zone – 41–140 between these two temperatures bacterias can multiply very quickly

Les's avatar

You can also defrost in the sink. Put what it is you need thawin’ in the sink and run COLD water on it until it is smushy. This is much faster than over night (which turns into three days for me, I don’t know about you), and safer than leaving it on the counter.

EmpressPixie's avatar

Bacteria.

In the fridge I think the rule is supposed to be one day per pound.
In the sink, you can either run cold water over it or let it sit in a bowl of cold water that you change every 25 minutes.

But the reason is bacteria. Especially if “they” are a cookbook, they don’t want you to get sick, blame the food, and tell everyone not to buy their book.

Answer this question

Login

or

Join

to answer.

This question is in the General Section. Responses must be helpful and on-topic.

Your answer will be saved while you login or join.

Have a question? Ask Fluther!

What do you know more about?
or
Knowledge Networking @ Fluther