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WYD

Dad VS Frozen Seafood With Blunt knife

6 posts in this topic

Use a serrated blade or defrost it in luke warm water for 10 minutes next time

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11 minutes ago, Montreal said:

Use a serrated blade or defrost it in luke warm water for 10 minutes next time

Dont do any of this.

Cutting with a knife will result in small plastic bits in your food, and defrosting in water will cause a watery taste (if the bag is not vacum sealed).

 

Also, another dangerous thing to do is to defrost at room temperature. The middle will defrost slow and the surface of the package will defrost fast, resulting in surface alteration.

This is actually very very dangerous to health , especially if we talk about seafood/ fish. 

Your best bet is to defrost overnight in the fridge, then warm at room temperature 30 minutes before cooking.

Source: i am a cook.

@WYD

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3 minutes ago, dragon.knight12377 said:

Dont do any of this.

Cutting with a knife will result in small plastic bits in your food, and defrosting in water will cause a watery taste (if the bag is not vacum sealed).

 

Also, another dangerous thing to do is to defrost at room temperature. The middle will defrost slow and the surface of the package will defrost fast, resulting in surface alteration.

This is actually very very dangerous to health , especially if we talk about seafood/ fish. 

Your best bet is to defrost overnight in the fridge, then warm at room temperature 30 minutes before cooking.

Source: i am a cook.

@WYD

if the water is cold then it does not warm or cook the surface and doesn't breed bacteria, only slightly thaws the meat which you will be cooking at a high temperature to kill most bacteria anyway. Especially with redmeat where the skin doesn't allow bacteria to penetrate, at least this is what i've read a while ago while looking into the subject to thaw my meat quicker when I forget to defrost at room temperature.  Also, of course take off the plastic before using a serrated blade :P

Edited by Montreal
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Just now, dragon.knight12377 said:

Dont do any of this.

Cutting with a knife will result in small plastic bits in your food, and defrosting in water will cause a watery taste (if the bag is not vacum sealed).

 

Also, another dangerous thing to do is to defrost at room temperature. The middle will defrost slow and the surface of the package will defrost fast, resulting in surface alteration.

This is actually very very dangerous to health , especially if we talk about seafood/ fish. 

Your best bet is to defrost overnight in the fridge, then warm at room temperature 30 minutes before cooking.

Source: i am a cook.

@WYD

I'm a chef =D

1 person likes this

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