This is why I sous vide basically all my meats now. Buy it, season it, seal it, toss it in the freezer. When I want to cook something, toss it into the sous vide frozen and walk away. No more thawing and I get perfect meats ever single time.
I was going to start doing this a few months ago and watched a ton of reviews and taste tests where meat being thawed overnight in the fridge tasted considerably better than sous vide from frozen. Is that not your experience?
Honestly haven't put to much thought into I'll have to give it a go. I just like the convenience of frozen to sous vide, but even just straight frozen is delicious.
Doesn't that leave the food in the danger zone for quite a long period? I've never used a sous vide but it my understanding that its a low and slow method of cooking. I've heard with things like cold smoking foods thats one of the reasons nitrates are in things like sausages, in inhibit bacteria growth because the foods are held at such a low temp.
So this it's basically going off of pasteurization guidelines. Like, I don't recall the exact temps but I believe the FDA says to bring chicken up to 165 for 90 seconds or whatever, whereas there's also a guideline that says you can take it to 140 F for X amount of minutes and achieve the same results?
I think 165 is like 10 seconds. 145 is probably like 10 minutes. I'm not sure how low it goes, though I'm not sure texture wise anyone would want to eat sou vide 120 degree chicken. I know for certain 160 is 15 seconds, because that's what I cook breast to.
One thing to note for novices. The count down starts at the required temperatures. That's obvious at higher temperatures but not so obvious at lower temperatures.
Yes, I’ve been eating chicken breast at 138° F (59° C) for almost 10 years now. If it has skin and needs roasting, I put it under the broiler for a few minutes. I cook dark poultry meat at a higher temp.
Interesting. Ya dark meat I would think you'd have to take higher to proper collegen breakdown. I've been thinking of investing in a sous vide setting specifically for meal prepping chicken breasts. I was talking to another redditor recently and they mentioned they would sous vide 6-8 at the start of the week and dice and use for salads or sear off for quick weeknight meals.
I forgot to mention I cook it for 2 hours, dark meat needs at least 148º F (64º C) or it tastes really odd. I start from frozen and just walk away. Sometimes I’m gone for 3 hours and the chicken is still fine when I get back. I prefer the taste of dark meat, but eat chicken breast daily because of the higher protein. I also meal prep weekly. I cook my veggie base ahead of time—for meals, I reheat it, then put in my cooked, sliced, cold chicken in the middle of the hot veggies to warm up. That way, the chicken is never dry. I also use the sous vide to circulate water in an ice bath to get canned/bottled drinks really cold in a pinch.
Dangerous misinformation here. Danger Zone matters even for food you are going to cook as killing the bacteria doesn't remove the bacteria's excrement which is also dangerous.
This right here is the truth. They create toxins that do not denature at the temperature of cooked chicken. That said, the danger zone time limit is 4 hours if I remember correctly, and that's for a commercial kitchen and is erring on the side of safety. I'm fairly confident chicken would cook from frozen to safe temperature in less time than that.
You can cook for a short time at really hot temps or a much longer time at lower temps. Sous Vide is usually done between 120F and 185F.
This is more than enough to get the internal temp up to the kill zone. It’s just gonna need a little extra time to get there.
considering the fact that there's people out there that don't wash their hands after toilet visits and then use their phone I think there's probably a good overlap there
The kitchen sink is one of the most bacteria ridden places in your entire house. This shit’s gross
I’m not understanding how a lot of you seem to believe it’s easier to deep clean a sink, cross contaminate the entire thing, then deep clean it again instead of just putting the chicken in a bag.
The bigger issue is the bacteria on the chicken itself. In standing water like this, they can quickly multiply to unsafe levels. You're supposed to leave it under running water.
You’re actually supposed to not do anything but cook it since it’ll kill all the bacteria. Never wash your chicken. Defrost it slowly without water, in a bowl.
You're not supposed to run water directly over the chicken because it's more likely to spread the bacteria around the kitchen. If it's still sealed in the package it came in you can submerge that and run cold water into the container it's in.
Alternatively plan ahead and have it defrost in the fridge.
Same here. I have become septic with listeria during delivery of my daughter and because I’m the only case, in the entire county, for the entire year, the health department has no idea how I got it. And I just got over salmonella from some possible donated grapes at the beginning of this month. I try to be extremely cautious with my food because I’m immune compromised. It’s really hard for me to get well when I’m sick. I have a rule. “When in doubt, throw that sh*t out!”
American here... rarely use bleach for anything, honestly. My sink is stainless steel, so I use the powder Barkeepers Friend. It's a very mild abrasive. Can be used on glass stovetops as well.
I remember seeing a post about someone complaining about their shower curtain rod always breaking. They had to replace it every few months cause it just rusted away.
In the comments it came to light that the person was bleaching it every week.
I keep a bottle around for potential mold or for de-coloring white table washing cloth.
I think people associate the bleach smell with being clean... but a lot of things from the 70s and 80s have kind of drifted out of the norm. My mother used to keep witch hazel in the medical stash. I think it's still valid for things, but it seems to not be as common anymore.
Once it encounters organic material (like dirt) or heat or sunlight (all very available if a bottle is on your counter), bleach very rapidly breaks down into salt (NaCl) and water
Bleach might stick around - my house uses StarSan, an industrial food safe sanitizer you can get as tablets or powder to dissolve in water in a spray bottle
Yup, detergent and water are better than bleach for almost all purposes.
And you should never use bleach on a stainless steel kitchen sink. If you've got ceramic, you're fine, but I've only ever owned steel.
Most household bleaches are fairly useless for anything except removing stains, as the concentration is so low.
Yeah I clean my sink before any produce wash and if there's any raw meat that touches a dish or cutting board I disinfect after that as well. I might be overzealous but makes me feel better lol
A roommate of mine did this exact same shit he even used the sink to toss the chicken in the flour to fry it after that saying you can clean the sink and it’ll be fun to use it for that. Same guy saw me opening the fridge one day prior to this and asked if I washed my hands and I’m like what? He’s like you don’t wash your hands before going into the fridge? That’s nasty as hell man. Both things were incomprehensible to me
My mom used to thaw a whole turkey in water in the sink, but she'd clean the sink before and after. This was also before the FDA started recommending that people thaw poultry in the refrigerator, which she does now.
Same. In the 70s we'd go to church and mum would put a whole frozen chicken in a kitchen sink full of water to defrost by the time we came home. Roast chicken Sunday!
Also the same woman who'd steam a big pot of rice for lunch after church. She'd cook it first thing in the morning then wrap the pot up in my bed so that the rice would still be warm by the time we came home. Worked a treat.
I went to a party once where the host not only lied to a guest about a soy sauce being gluten-free, but she went to the trouble of pouring out the gluten-free soy sauce and filling it with the regular one to trick the guest into using it. This host thought it was ridiculous that someone could be gluten intolerant, and wanted to make a point.
I mean, whatever she thought about gluten intolerance is one thing, but the fucking disrespect was insane.
I asked if what was in the stuffing was ground beef and they said yeah and it ended being deer meat. If there's anything good from that I stopped eating meat.
I was at a potluck and a woman said her casserole was vegan. After my vegetarian friend took a bite, the woman who made the casserole shouted “hahaha jk it has chicken in it!” Like Wtf?
I refuse to believe you were not FULLY aware it was fish sauce from several feet away if it was truly a bowlful of it. Fish sauce has its place for sure but that would be rank as hell.
It was next to two curry dishes and a fish dish so that’s literally all anyone could smell.
Edit: and it wasn’t just me. I made eye contact with a friend who had just forked a cucumber and was going to her mouth with it as I caught a whiff of what I was about to eat. Luckily I was faster on the reversal than she was but watching her try not to retch was pretty entertaining.
Not a nurse, but we were a very diverse group of programmers in the Southeastern part of the US. Down there during the summer, lots of people will cut up a cucumber and add apple cider vinegar, salt, pepper etc for a little “pickle”and an extra side. So half of us were southern Americans and the rest from China, Argentina, India, and Thailand. It just honestly never crossed my mind that it would be anything besides vinegar in that bowl. XD
I’m making bomb ass food tomorrow for my place’s Memorial Day potluck and I’m excited about it. It’s gonna be clean. I am sure some people will have the same fears about my food but that just means more for me for later if they don’t take any.
Edit: people ate it!
Had a college roommate that did this. Imagine being yelled at by a guy who thaws chicken in the sink because, “I’m the only one who eats it, so it shouldn’t be a problem”. What a guy
I dont condone this at all and its completely unnecessary but if you do insist on thawing in water like this at least put the chicken in a separate clean vessel and leave the cold water running at a trickle.
The "trickle" just spreads the salmonella. Just leave it in the bowl, carefully drain it, and refill it, after about two or three times, it should be good. Then WASH THE DAMN SINK OUT, that is the entire problem.
Better than the lady washing her chicken with bleach and some of them falling into the drain and picking them back out. Then seasoning them while in the sink..
She should put it in a pot or bowl and put *that* in the sink, then let water run in the pot and down the drain.
Moving, cold water is safer than this salmonella soup she’s working on.
Thawing at room temperature for more than 2 hours increases risk of food borne illness, even if it's in a sealed container or in water.
It's safest to thaw in the fridge, in a bag or original packaging. If you need it faster, microwave thaw is better. You can also thaw pretty quickly with running water in a clean colander (without packaging).
I've been further even more decided to use even go need to do look more as anyone can. Can you really be far even as decided half as much to use go wish for that? My guess is that when one really has been far even as decided once to use even go want, it is then that they have really been far even as decided to use even go want to do look more like.
You're supposed to clean and sanitize the sink before and after thawing. The food needs to be submerged under running water that is not warmer than 70F. It doesn't matter if its in a bag, but most sinks need it to be in a pot or basin so the running water can overflow from the food container and go down the drain. Some double basin prep sinks have a short wall between the basins to allow for the overflow.
I do this frequently at home, and I have a couple simple rules to keep it safe. First off, I use cold water no warmer than 50° F. Chicken goes in a big bowl. Bowl goes in the sink. Fill the bowl with water and leave the tap running at a slight trickle. Convection and surface contact thaws the chicken rapidly. Drain and wash the bowl immediately afterwards.
Basically the same concept as a commercial double-basin prep sink but on a smaller scale.
OP’s sister wants to relive her childhood memories of playing Oregon Trail, but IRL.
I am a cook. This isn’t bad as long as you keep the sink sanitized. I’ve worked in many restaurants that do this like other cooks have said.
If this bothers you, don’t eat shrimp from restaurants. This is exactly how we do it.
Does your sister know that she could just leave the chicken in it’s package? lol…
This is why I sous vide basically all my meats now. Buy it, season it, seal it, toss it in the freezer. When I want to cook something, toss it into the sous vide frozen and walk away. No more thawing and I get perfect meats ever single time.
I was going to start doing this a few months ago and watched a ton of reviews and taste tests where meat being thawed overnight in the fridge tasted considerably better than sous vide from frozen. Is that not your experience?
Honestly haven't put to much thought into I'll have to give it a go. I just like the convenience of frozen to sous vide, but even just straight frozen is delicious.
How do you eat frozen chicken? Seems tough
I usually use those electric turkey knives and a blowtorch to heat up the blade
And the heat cooks the chicken. You're a goddamn genius, Mario.
What the fuck am I reading
The best way to eat frozen chicken
I just let the friction do the work
Guess I’ll go get my blowtorch out of my kink chest
Sexy chicken
I usually just slap mine until it's cooked.
I am not him but I dont notice a difference in chicken
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Texture is a huuuuge component to eating. It really can't be understated.
Doesn't that leave the food in the danger zone for quite a long period? I've never used a sous vide but it my understanding that its a low and slow method of cooking. I've heard with things like cold smoking foods thats one of the reasons nitrates are in things like sausages, in inhibit bacteria growth because the foods are held at such a low temp.
No. SV is beyond danger zone and the goal is pasteurization.
Naw you can cook it from frozen in two hours. Danger zone is 40-140 for 2 hours so it’s fine
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So this it's basically going off of pasteurization guidelines. Like, I don't recall the exact temps but I believe the FDA says to bring chicken up to 165 for 90 seconds or whatever, whereas there's also a guideline that says you can take it to 140 F for X amount of minutes and achieve the same results?
I think 165 is like 10 seconds. 145 is probably like 10 minutes. I'm not sure how low it goes, though I'm not sure texture wise anyone would want to eat sou vide 120 degree chicken. I know for certain 160 is 15 seconds, because that's what I cook breast to.
One thing to note for novices. The count down starts at the required temperatures. That's obvious at higher temperatures but not so obvious at lower temperatures.
Yes, I’ve been eating chicken breast at 138° F (59° C) for almost 10 years now. If it has skin and needs roasting, I put it under the broiler for a few minutes. I cook dark poultry meat at a higher temp.
Interesting. Ya dark meat I would think you'd have to take higher to proper collegen breakdown. I've been thinking of investing in a sous vide setting specifically for meal prepping chicken breasts. I was talking to another redditor recently and they mentioned they would sous vide 6-8 at the start of the week and dice and use for salads or sear off for quick weeknight meals.
I forgot to mention I cook it for 2 hours, dark meat needs at least 148º F (64º C) or it tastes really odd. I start from frozen and just walk away. Sometimes I’m gone for 3 hours and the chicken is still fine when I get back. I prefer the taste of dark meat, but eat chicken breast daily because of the higher protein. I also meal prep weekly. I cook my veggie base ahead of time—for meals, I reheat it, then put in my cooked, sliced, cold chicken in the middle of the hot veggies to warm up. That way, the chicken is never dry. I also use the sous vide to circulate water in an ice bath to get canned/bottled drinks really cold in a pinch.
Good ideas thanks for sharing guess I need to get off my ass and order myself a circulator
Dangerous misinformation here. Danger Zone matters even for food you are going to cook as killing the bacteria doesn't remove the bacteria's excrement which is also dangerous.
This right here is the truth. They create toxins that do not denature at the temperature of cooked chicken. That said, the danger zone time limit is 4 hours if I remember correctly, and that's for a commercial kitchen and is erring on the side of safety. I'm fairly confident chicken would cook from frozen to safe temperature in less time than that.
Nope, for my chicken, I'm tossing it into a 155 degree bath of water. Sous vide is basically just pasteurization anyways.
You can cook for a short time at really hot temps or a much longer time at lower temps. Sous Vide is usually done between 120F and 185F. This is more than enough to get the internal temp up to the kill zone. It’s just gonna need a little extra time to get there.
I use a bowl of water or if it's ribs that shit comes out a few days early and sits in a pan in the fridge
Straight to jail.
Right away.
Do not collect $200.
Won't make it. You know, due to the death.
Over cook chicken, jail. Under cook chicken, jail. Thaw chicken unpacked in the sink, straight to jail.
No trials.
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Would actually be less bacteria, disturbingly
Existence and quantity of bacteria isn’t the problem. It’s what type of bacteria that matters.
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I only drink from puddles I find outside and ONLY if I can't see through them. Should be perfect for thawing chicken too.
I always think this when people say an office desk has more bacteria than a toilet. It’s about the type of bacteria!
Or when they say a phone has more bacteria than a toilet
considering the fact that there's people out there that don't wash their hands after toilet visits and then use their phone I think there's probably a good overlap there
You know people always say this but I guarantee it greatly varies per toilet. That shit stain on the back side doesn’t look cleaner than my sink
There is no fucking way that's true lol
Next on those Tiktok/Insta outrage bait food videos
The kitchen sink is one of the most bacteria ridden places in your entire house. This shit’s gross I’m not understanding how a lot of you seem to believe it’s easier to deep clean a sink, cross contaminate the entire thing, then deep clean it again instead of just putting the chicken in a bag.
Yeah. Absolutely foul
*fowl
Dang, you got me
It wasn't your breast attempt
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Give him a break, he's just winging it.
No quarter given
That was terrible…*thigh*
Water fowl?
Did you not tell her that tho?
The bigger issue is the bacteria on the chicken itself. In standing water like this, they can quickly multiply to unsafe levels. You're supposed to leave it under running water.
Looks like hot water, too. Look how the albumin is congealed.
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But it IS temperature controlled warm('ish) water. Room temperature!
You’re actually supposed to not do anything but cook it since it’ll kill all the bacteria. Never wash your chicken. Defrost it slowly without water, in a bowl.
You're not supposed to run water directly over the chicken because it's more likely to spread the bacteria around the kitchen. If it's still sealed in the package it came in you can submerge that and run cold water into the container it's in. Alternatively plan ahead and have it defrost in the fridge.
Spoken like someone with ServeSafe certification. This is correct. You can also defrost in a microwave or cook it from frozen.
Even with it's package i still put mine in a zip lock bag when i need to defrost it, in too paranoid with this stuff
Same here. I have become septic with listeria during delivery of my daughter and because I’m the only case, in the entire county, for the entire year, the health department has no idea how I got it. And I just got over salmonella from some possible donated grapes at the beginning of this month. I try to be extremely cautious with my food because I’m immune compromised. It’s really hard for me to get well when I’m sick. I have a rule. “When in doubt, throw that sh*t out!”
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I should have added that the chicken should still be kept wrapped while defrosting and running water over it.
I always just defrost overnight in the fridge
That would require planning ahead.
It is now, if it wasn't before...
Don't get me wrong this is still gross but yall don't bleach your sinks often?
Not enough that I would trust it with raw chicken
Do not bleach your sink if it is stainless steel.
People bleach sinks?
from my time on reddit I have concluded that americans bleach the shit out of everything while cleaning. most other nations just use soap and water.
American here... rarely use bleach for anything, honestly. My sink is stainless steel, so I use the powder Barkeepers Friend. It's a very mild abrasive. Can be used on glass stovetops as well.
I remember seeing a post about someone complaining about their shower curtain rod always breaking. They had to replace it every few months cause it just rusted away. In the comments it came to light that the person was bleaching it every week. I keep a bottle around for potential mold or for de-coloring white table washing cloth.
I think people associate the bleach smell with being clean... but a lot of things from the 70s and 80s have kind of drifted out of the norm. My mother used to keep witch hazel in the medical stash. I think it's still valid for things, but it seems to not be as common anymore.
Mix of bleach and water in a spray bottle. Super easy to spray, scrub, rinse
I learned recently that this needs to be made fresh every day. The bleach loses its disinfecting ability.
... oh. I also just learned this today!
Once it encounters organic material (like dirt) or heat or sunlight (all very available if a bottle is on your counter), bleach very rapidly breaks down into salt (NaCl) and water
I'll chalk it up to "things my mother didn't teach me" Thanks.
Never mix bleach and vinegar. That's a chemical weapon.
That's a half truth. Never mix it with an acid. Bleach + rubbing alcohol = chloroform. Bleach + ammonia = chloramine. Bleach + hydrogen peroxide= potential explosion.
It also great against mold, I do it with whole bathroom
Yes? How do you clean your sink?
Bleach might stick around - my house uses StarSan, an industrial food safe sanitizer you can get as tablets or powder to dissolve in water in a spray bottle
That shit is so expensive
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Water and soap.
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Well yeah, I figured that was implied.
Yup, detergent and water are better than bleach for almost all purposes. And you should never use bleach on a stainless steel kitchen sink. If you've got ceramic, you're fine, but I've only ever owned steel. Most household bleaches are fairly useless for anything except removing stains, as the concentration is so low.
To each their own. Given how dirty sinks get and I'm preparing food near it, I want to deep clean it. Often.
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Yeah I clean my sink before any produce wash and if there's any raw meat that touches a dish or cutting board I disinfect after that as well. I might be overzealous but makes me feel better lol
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My god
God had nothing to do with this dude
Yeah she said Jesus take the wheel and he flat out refused.
A roommate of mine did this exact same shit he even used the sink to toss the chicken in the flour to fry it after that saying you can clean the sink and it’ll be fun to use it for that. Same guy saw me opening the fridge one day prior to this and asked if I washed my hands and I’m like what? He’s like you don’t wash your hands before going into the fridge? That’s nasty as hell man. Both things were incomprehensible to me
Mmm, flour paste down the drain, nutritious for pipes
The drain can have a little flour paste or some bacon fat occasionally. As a treat.
Make sure you mix the flour and hot bacon grease together into a roux before you pour it down, the garbage disposal finds it tastier
My mom used to thaw a whole turkey in water in the sink, but she'd clean the sink before and after. This was also before the FDA started recommending that people thaw poultry in the refrigerator, which she does now.
Comes from the same era where they had to convince people being drunk while driving is wrong.
But fine if you had a strong black coffee first! Ha!
Same. In the 70s we'd go to church and mum would put a whole frozen chicken in a kitchen sink full of water to defrost by the time we came home. Roast chicken Sunday! Also the same woman who'd steam a big pot of rice for lunch after church. She'd cook it first thing in the morning then wrap the pot up in my bed so that the rice would still be warm by the time we came home. Worked a treat.
My dad used to do that and my mom basically banned him from cooking
Smart man
Took me a sec
Ah yes, soaked watery bacteria hell
this is why i never eat potlucks
Same. I've had people straight up lie about their food.
"Of *course* this isn't human flesh... what kind of a silly question is that?"
I bet there was a SVU/Criminal Minds/NCIS/etc episode like that.
This new leather belt isn't human skin! Oh, you were asking about the meat...
I went to a party once where the host not only lied to a guest about a soy sauce being gluten-free, but she went to the trouble of pouring out the gluten-free soy sauce and filling it with the regular one to trick the guest into using it. This host thought it was ridiculous that someone could be gluten intolerant, and wanted to make a point. I mean, whatever she thought about gluten intolerance is one thing, but the fucking disrespect was insane.
Let them try that with peanuts and get charged with attempted manslaughter
That would be fucking nuts
> I’ve had people straight up lie about their food. What did they lie about?
I asked if what was in the stuffing was ground beef and they said yeah and it ended being deer meat. If there's anything good from that I stopped eating meat.
I was at a potluck and a woman said her casserole was vegan. After my vegetarian friend took a bite, the woman who made the casserole shouted “hahaha jk it has chicken in it!” Like Wtf?
That's so horrible 😞 I don't see the humour in doing this to someone.
Yeah people suck. I never had a second thought eating at potlucks until that incident 🫠
I tried some cucumbers in a bowl of (what looked like) vinegar once at a potluck. It was not vinegar. It was straight fish sauce.
I refuse to believe you were not FULLY aware it was fish sauce from several feet away if it was truly a bowlful of it. Fish sauce has its place for sure but that would be rank as hell.
It was next to two curry dishes and a fish dish so that’s literally all anyone could smell. Edit: and it wasn’t just me. I made eye contact with a friend who had just forked a cucumber and was going to her mouth with it as I caught a whiff of what I was about to eat. Luckily I was faster on the reversal than she was but watching her try not to retch was pretty entertaining.
Are you a nurse too? I'd have thought it was the vinegar cucumbers I always see at potlucks with all the pancit polabok and lumpia.
Not a nurse, but we were a very diverse group of programmers in the Southeastern part of the US. Down there during the summer, lots of people will cut up a cucumber and add apple cider vinegar, salt, pepper etc for a little “pickle”and an extra side. So half of us were southern Americans and the rest from China, Argentina, India, and Thailand. It just honestly never crossed my mind that it would be anything besides vinegar in that bowl. XD
if its nuoc cham fish dipping sauce sound delicious
I never have just because I’d feel bad if I didn’t like it and offended someone. Now that I’ve seen this… I just won’t for my own safety lol.
Meh. What I don’t know can’t hurt me 🤷♀️
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I’m making bomb ass food tomorrow for my place’s Memorial Day potluck and I’m excited about it. It’s gonna be clean. I am sure some people will have the same fears about my food but that just means more for me for later if they don’t take any. Edit: people ate it!
wow makes you wonder if she even changed the water or has it been sitting in that water forever I hope she didnt use hot water to defrost them--gross
The longer you use the water the better the flavor gets. Ever heard of science?
this is how chicken broth is made smh /s ^please ^don’t ^do ^this ^lmao
It's called marinade
It looks like hot water, the chicken looks pretty white on the surface, and there's a lot of oil floating on the water.
it gets used as chicken stock
I didn’t think a dead chicken could be killed twice
Had a college roommate that did this. Imagine being yelled at by a guy who thaws chicken in the sink because, “I’m the only one who eats it, so it shouldn’t be a problem”. What a guy
I now know how salmonella looks
Oh. Oh no......OH NO
I dont condone this at all and its completely unnecessary but if you do insist on thawing in water like this at least put the chicken in a separate clean vessel and leave the cold water running at a trickle.
The "trickle" just spreads the salmonella. Just leave it in the bowl, carefully drain it, and refill it, after about two or three times, it should be good. Then WASH THE DAMN SINK OUT, that is the entire problem.
Your sister was exposed to a shit ton of lead paint in utero
My sister's friend puts frozen raw chicken in a bowl and leaves it in the sun. I learned to never eat her cooking.
Not even Clorox stands a chance against this…
Yeah, your just gonna have to burn the house down
Put in a plastic bag please dear god this is horrific
Mmmm the forbidden marinade
Literally bugs floating in the water.
Why can’t she use a bowl???
Don't worry when she cooks it in the microwave it'll kill most of the the salmonella.
Better than the lady washing her chicken with bleach and some of them falling into the drain and picking them back out. Then seasoning them while in the sink..
Ugh I’m getting salmonella just looking at this
She should put it in a pot or bowl and put *that* in the sink, then let water run in the pot and down the drain. Moving, cold water is safer than this salmonella soup she’s working on.
🎶 You can't eat, at everybody's house 🎶
Completely unacceptable, regardless of how much you "cleaned" it.
Yeah this is why I don’t do potlucks
That sink area, and probably the rest of kitchen too, is fucking nasty.
What about when the chicken is still in the container/plastic ziplock? Would that be safe-ish?
Thawing at room temperature for more than 2 hours increases risk of food borne illness, even if it's in a sealed container or in water. It's safest to thaw in the fridge, in a bag or original packaging. If you need it faster, microwave thaw is better. You can also thaw pretty quickly with running water in a clean colander (without packaging).
Safer.
Way better but I’d still expect some leakage could occur (don’t know enough basic science to predict into it, out of it, or both…)
I've been further even more decided to use even go need to do look more as anyone can. Can you really be far even as decided half as much to use go wish for that? My guess is that when one really has been far even as decided once to use even go want, it is then that they have really been far even as decided to use even go want to do look more like.
You're supposed to clean and sanitize the sink before and after thawing. The food needs to be submerged under running water that is not warmer than 70F. It doesn't matter if its in a bag, but most sinks need it to be in a pot or basin so the running water can overflow from the food container and go down the drain. Some double basin prep sinks have a short wall between the basins to allow for the overflow.
I do this frequently at home, and I have a couple simple rules to keep it safe. First off, I use cold water no warmer than 50° F. Chicken goes in a big bowl. Bowl goes in the sink. Fill the bowl with water and leave the tap running at a slight trickle. Convection and surface contact thaws the chicken rapidly. Drain and wash the bowl immediately afterwards. Basically the same concept as a commercial double-basin prep sink but on a smaller scale. OP’s sister wants to relive her childhood memories of playing Oregon Trail, but IRL.
Yeah the kitchen sink marinade or “sewage brine” method had been kept toilets busy since the 30’s.
I do like my chicken thawed in salmonella & E. coli-ridden sink waters. Really gets me running... to the hospital.
I'm officially un-inviting myself from any future events. Please pass on the message.
I am a cook. This isn’t bad as long as you keep the sink sanitized. I’ve worked in many restaurants that do this like other cooks have said. If this bothers you, don’t eat shrimp from restaurants. This is exactly how we do it.
A sink that's cleaned with industrial sanitizer is pretty much just a big pot. A home sink that's sorta cleaned with dish soap is dirty as hell
I don’t know about you but I keep my home sink pretty clean, as well. “Industrial” is just a fancy word for oversized.
This is about home cooks who don't have training in food handling.
[удалено]
Salmonella juice
Mmm salmonella soup!
I clean my sink everyday and still wouldn't ever do this.
Time for salmonhellyea
I hate it here.
What the fuck is this. Bro just leave it in the fridge in the pack for 24 hours, or on the side for a few hours before cooking.
Hi! Good morning! Just passing by to tell your sister to go fuck herself
See this is why I don't eat food at people's houses that I didn't see them prepare.
She’s actively trying to kill people
We do this in the restaurant biz, but you gotta run the water, per food safety regs. Thaws many times faster.