Girl Talk on Yik Yak | for the love of god. my queens, my angels. we do NOT thaw chicken at room temperature. its not safeeee. we think ahead, put it in a bowl of water in the fridge, outside the bacteria danger zone. please i beg of you stoppppp

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Girl Talk 14w

for the love of god. my queens, my angels. we do NOT thaw chicken at room temperature. its not safeeee. we think ahead, put it in a bowl of water in the fridge, outside the bacteria danger zone. please i beg of you stoppppp

Anonymous 14w

I’ve never heard of the bowl of water thing, is it still safe to just thaw it in the fridge in its packaging? That’s what I was always taught to do

Anonymous 14w

omg i also have severe anxiety about raw meat, i literally will not touch it because im scared im gonna contaminate my kitchen or cook it wrong. how do you deal with your anxiety?

Anonymous 14w

you can set it on the counter for a little bit to kickstart it but once the outside isn’t frosted put it in the fridge

Anonymous 14w

i think i did this today 😳 for like an hour in transport… hopefully i live lol

Anonymous 14w

thank you for the info, ive been way too chill recently about this so very good to know. should i bring ice water or ice packs with me to the store then?

Anonymous 14w

I get a bowl of cold water in the sink and put the chicken in a sealed bag and let it sit on the water and replace the water every hour to make sure it stays cold and it’s always thawed within 1-2 hours. It can be left out for like 30 mins fine but meat should NOT be eaten if it’s been room temperature set out for more than 2 hours, even if it’s cooked meat!!

⚒️

Anonymous 14w

Thaw it in the microwave! (I am 100% joking don’t do this, that’s how to make it worse)

Anonymous

#1 14w

it tasted like 10x better thawed than frozen so hopefully itll be okay😵‍💫

Anonymous

#1 14w

i thaw too! but i have severeee anxiety about raw meat (and a food handlers license) room temperature, 68-70 is the danger zone where bacteria multiply more rapidly. if ur gonna counter thaw, it needs to be in ice water changed frequently to keep the chicken from getting too warm!!

Anonymous

OP 14w

my fav is thawing in water and salt!! the salt helps with the ice while helping it keep its moisture so its still juicy when cooked😋

Anonymous

#2 14w

yeah i do that too! i should have specified, if ur not brining it, u should def be thawing in some sort of covering. i only do that for chicken breasts, but all other cuts ill take the frozen out of the pack, break it apart, put it in a ziploc bag and submerge it in a bowl of water. i just find that it speeds up the process bc its pieces instead of a block

Anonymous

OP 14w

Ohhhhh I see! I didn’t realize you were talking about thawing it outside of the package 😂 that makes so much more sense, thank you!

Anonymous

#1 14w

only if ur making stops or have a long drive. an insulated bag, which they sometimes sell there p cheap will keep it cool on the way home

Anonymous

OP 14w

thank you so so much!!! i will keep all this in mind. i appreciate you.🧡

Anonymous

#3 14w

my anxiety will not let me do that but i bet it could work. its just all about temperature. so if anyone doesnt have a meat thermometer get one ‼️ 40 and below is safe for raw chicken. the regulations on our foods have gone down so its important to practice safe food handling and know how to evaluate meat especially so you dont get sick💪

Anonymous

OP 14w

my parents have done it that way for years. if the outside has ice on it it’s still below freezing. i did forget to add though its best on iron stovetops bc it disseminates the temperature better than stone or linoleum counters

Anonymous

#3 14w

to each their own🤷‍♀️ if it works for yall then it does, i’m just trying to remind people of prescribed food safety practices with chicken especially bc i see people not following them allll the time. better safe than sorry i always say 😅

Anonymous

#5 14w

obsessive cleanliness while handling. i wont touch it without gloves, once its in the pan/oven, i clean everything it touched, and after cooking (dont want fumes to get in the food) i clean the sink handles and spout with disinfectant in case of splashback from dishes, and i bleach the counters where it was prepared. also. meat thermometer. thats helped me sm to be able to trust that meat is not raw and safe bc its measurable.

Anonymous

OP 14w

things you can prove help. like i KNOW i cleaned all my surfaces bc i just did it. i KNOW the meat is safe bc i just checked its temperature. it takes maybe 5-10 extra minutes of work to make sure im comfortable with it