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By (user no longer on site) OP
over a year ago
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Hi people,
Just wondering if it's safe to defrost chicken breasts in cold water? Greatly appreciate it If someone can let me know.forgot to get them out thismorning,and don't want to risk salmonella.
Cheers in advance. |
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"Hi people,
Just wondering if it's safe to defrost chicken breasts in cold water? Greatly appreciate it If someone can let me know.forgot to get them out thismorning,and don't want to risk salmonella.
Cheers in advance. "
Personally I'd never risk anything with chicken. They do deferost quicker if you slice or dice them though which is probably no damn help to you at all |
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By (user no longer on site)
over a year ago
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Does your microwave have a defrost setting ?
If so that should be safe enough.
Once done in the microwave if you have a fan assisted oven put them in there with the fan on but with no heat for as long as you can. |
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By *oxy_minxWoman
over a year ago
Scotland - Aberdeen |
I'd rather defrost fully in cold water than the micro wave, as will start to cook in parts, but then, that might just be my limited skills with the micro wave, mine is for ready meals only  |
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By (user no longer on site)
over a year ago
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I was married to a chef and that's how he always defrosted them if needed in a hurry. I defrosted a whole chicken like that at work a few weeks ago and everyone still alive and kicking  |
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By *win PeaksCouple
over a year ago
Northamptonshire |
"I was married to a chef and that's how he always defrosted them if needed in a hurry. I defrosted a whole chicken like that at work a few weeks ago and everyone still alive and kicking "
Apart from the chicken. Lol
Dave |
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By (user no longer on site)
over a year ago
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"I was married to a chef and that's how he always defrosted them if needed in a hurry. I defrosted a whole chicken like that at work a few weeks ago and everyone still alive and kicking
Apart from the chicken. Lol
Dave"
With my cooking skills it was well dead lol
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By (user no longer on site)
over a year ago
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I attended a training course for risk analysis in the food industry, and was surprised to learn that the initial bioburden load of the starting materials is not taken into consideration as long as it is sanitised and/or cooked properly, contrary to what I have learnt from the pharmaceutical industry.
However, I was able to appreciate the rationale behind it as my knowledge and experience in the food industry widened.
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