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Discussion in 'Food & Cooking' started by cape chef, Nov 12, 2000.
That is really the best way to thaw the poultry. But I would use cold not tepid water.
What's the fastest way to (safely) thaw frozen poultry without damaging it?
So far, in a pot under running tepid water is the best I can think of. Please offer suggestions if you have one, thanks.
Of course, I wouldn't be asking if I had the forethought to just leave it in the fridge for a couple of days. Doh.
[This message has been edited by Live_to_cook (edited 11-12-2000).]
Cold, not tepid, thanks.
I suppose tepid water could encourage bacteria...
more on thawing:
Do not thaw frozen meat on the kitchen counter at room temperature. Instead, you should thaw the frozen meat by the following ways:
• Overnight in the refrigerator
• In a microwave oven
• Under cold water with the meat kept within a watertight plastic bag. Change the water every 30 minutes. http://www.gov.sg/mnd/ppd/vphfs/advice.htm
One more, this is a great primer entitled "Learn2 Defrost Meat Quickly" with "Here are four safe ways to thaw foods"
You're very welcome.
Under cold running water. I was always told the friction of the running water helped hasten the process.
Thanks for the help cchiu.
The best way to thaw frozen poultry is in the fridge. In my opinion.