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Am I thawing this London Broil safely?



The 2019 Stack Overflow Developer Survey Results Are InHow do I know if food left at room temperature is still safe to eat?What are the effects of thawing food at low temperatures?Maximum temperature for thawing meatCan thawing meat too quickly affect its quality?Thawing haggis safelyCommercial fridge for thawingSealed package submerged in water in the fridge, still safe to eat?Thawing meat: Do the bacteria that make meat bad need temperature or thermal energy to thrive?Sous vide power issue. Food safetyThawing different meatsWhen thawing meat in cold water, why must one change the water regularly?



.everyoneloves__top-leaderboard:empty,.everyoneloves__mid-leaderboard:empty,.everyoneloves__bot-mid-leaderboard:empty margin-bottom:0;








6















I started thawing a thick cut of London Broil (maybe 1.5 lbs) in cold water and then I realized I didn’t want to start cooking it yet. I’ve moved it to the fridge.



While thawing in cold water, I had not sealed the meat completely in a zipper bag, but instead wrapped it in cling wrap. It was pretty well covered (double wrapped), but some water may have gotten in and it wasn’t sealed off entirely from the air. (Research has left me concerned that this may have been bad)



Is this a problem?



Background info: In total it was out of the freezer in cold water for maybe 45 minutes, and the outside has begun to thaw. I’ve put it back in the fridge after washing the container it was in with soap and hot water.
I plan to cook it in a crock pot for 8 hours after browning it on the stove top.










share|improve this question

















  • 3





    Water, air, and cooking method are not the issues to worry about. It is temperature and time that you have to consider. This covers what you need to know: cooking.stackexchange.com/questions/34670/… There are also several questions that address thawing.

    – moscafj
    11 hours ago












  • What's the water quality in Michigan like?

    – Richard
    3 hours ago











  • @Richard We have well water, but I think it's good.

    – dgo
    1 hour ago

















6















I started thawing a thick cut of London Broil (maybe 1.5 lbs) in cold water and then I realized I didn’t want to start cooking it yet. I’ve moved it to the fridge.



While thawing in cold water, I had not sealed the meat completely in a zipper bag, but instead wrapped it in cling wrap. It was pretty well covered (double wrapped), but some water may have gotten in and it wasn’t sealed off entirely from the air. (Research has left me concerned that this may have been bad)



Is this a problem?



Background info: In total it was out of the freezer in cold water for maybe 45 minutes, and the outside has begun to thaw. I’ve put it back in the fridge after washing the container it was in with soap and hot water.
I plan to cook it in a crock pot for 8 hours after browning it on the stove top.










share|improve this question

















  • 3





    Water, air, and cooking method are not the issues to worry about. It is temperature and time that you have to consider. This covers what you need to know: cooking.stackexchange.com/questions/34670/… There are also several questions that address thawing.

    – moscafj
    11 hours ago












  • What's the water quality in Michigan like?

    – Richard
    3 hours ago











  • @Richard We have well water, but I think it's good.

    – dgo
    1 hour ago













6












6








6








I started thawing a thick cut of London Broil (maybe 1.5 lbs) in cold water and then I realized I didn’t want to start cooking it yet. I’ve moved it to the fridge.



While thawing in cold water, I had not sealed the meat completely in a zipper bag, but instead wrapped it in cling wrap. It was pretty well covered (double wrapped), but some water may have gotten in and it wasn’t sealed off entirely from the air. (Research has left me concerned that this may have been bad)



Is this a problem?



Background info: In total it was out of the freezer in cold water for maybe 45 minutes, and the outside has begun to thaw. I’ve put it back in the fridge after washing the container it was in with soap and hot water.
I plan to cook it in a crock pot for 8 hours after browning it on the stove top.










share|improve this question














I started thawing a thick cut of London Broil (maybe 1.5 lbs) in cold water and then I realized I didn’t want to start cooking it yet. I’ve moved it to the fridge.



While thawing in cold water, I had not sealed the meat completely in a zipper bag, but instead wrapped it in cling wrap. It was pretty well covered (double wrapped), but some water may have gotten in and it wasn’t sealed off entirely from the air. (Research has left me concerned that this may have been bad)



Is this a problem?



Background info: In total it was out of the freezer in cold water for maybe 45 minutes, and the outside has begun to thaw. I’ve put it back in the fridge after washing the container it was in with soap and hot water.
I plan to cook it in a crock pot for 8 hours after browning it on the stove top.







food-safety meat thawing






share|improve this question













share|improve this question











share|improve this question




share|improve this question










asked 11 hours ago









dgodgo

145115




145115







  • 3





    Water, air, and cooking method are not the issues to worry about. It is temperature and time that you have to consider. This covers what you need to know: cooking.stackexchange.com/questions/34670/… There are also several questions that address thawing.

    – moscafj
    11 hours ago












  • What's the water quality in Michigan like?

    – Richard
    3 hours ago











  • @Richard We have well water, but I think it's good.

    – dgo
    1 hour ago












  • 3





    Water, air, and cooking method are not the issues to worry about. It is temperature and time that you have to consider. This covers what you need to know: cooking.stackexchange.com/questions/34670/… There are also several questions that address thawing.

    – moscafj
    11 hours ago












  • What's the water quality in Michigan like?

    – Richard
    3 hours ago











  • @Richard We have well water, but I think it's good.

    – dgo
    1 hour ago







3




3





Water, air, and cooking method are not the issues to worry about. It is temperature and time that you have to consider. This covers what you need to know: cooking.stackexchange.com/questions/34670/… There are also several questions that address thawing.

– moscafj
11 hours ago






Water, air, and cooking method are not the issues to worry about. It is temperature and time that you have to consider. This covers what you need to know: cooking.stackexchange.com/questions/34670/… There are also several questions that address thawing.

– moscafj
11 hours ago














What's the water quality in Michigan like?

– Richard
3 hours ago





What's the water quality in Michigan like?

– Richard
3 hours ago













@Richard We have well water, but I think it's good.

– dgo
1 hour ago





@Richard We have well water, but I think it's good.

– dgo
1 hour ago










2 Answers
2






active

oldest

votes


















8














Safely? Yes.



Cold water thaws are fine. It's hot or warm water thawing that's bad.



Cold running water will thaw faster than cold still water, but cold still water is okay as you basically have a giant ice cube in the water (the thing you're thawing), so the water stays at a safe temperature until you're towards the end of the thaw ... it just takes a really long time compared to thaw running water.



The only issue here would be the meat getting wet. If it's clean water, and you don't drip it on other things it shouldn't be a problem from a safety standpoint. It can change the quality of the food being thawed (wash away flavors, cause the food to absorb too much water), so if you're going to do it intentionally, it can be worth adding salt to brine the item being thawed.



So, from a safety standpoint, what you're doing is fine ... so long as your fridge temp is set well.






share|improve this answer























  • Thank you very much. I’ve probably gotten away with much less care than this in the past, but I tend to get overly worried about things like this. Your answer definitely eased my anxiety.

    – dgo
    10 hours ago






  • 1





    @dgo : it's really a time thing -- you don't want to spend too long at unsafe temperatures, but hot enough to be safe is nearly cooking temperatures ... so it can't be too hot and if it's not warm enough you might not get the center thawed for thicker cuts and roasts by the time the outside has been at unsafe temperatures for too long. So thin, small things in warm water are generally okay ... it's just the big things (like what you have)

    – Joe
    9 hours ago






  • 1





    @dgo : of course, there's also the people who are pushing for cooking from frozen on some times of things (generally requires different heat / cooking techniques) so that you can get a medium rare with minimal overcooking of the outside

    – Joe
    9 hours ago






  • 2





    Do keep in mind that "safe" thawing practices are developed to be cooking-method agnostic. As long as you're not having to deal with the health department it's perfectly possible to compensate for substandard thawing conditions by altering the cooking procedure. Refrigeration is a relatively recent development in human history. If the currently recommended methods were the only way to deal with germs on your food we'd all have died out long ago.

    – Perkins
    7 hours ago






  • 3





    @Perkins Cooking improperly thawed food can kill the bacteria that have grown, but may not destroy their toxic byproducts. In some cases, it's not possible to compensate for substandard thawing conditions by altering the cooking procedure. Not sure what you're getting at with your last point, as many people did die long ago from food-related illness - the modern world has the tools and knowledge to minimize that, hence the food safety recommendations. Don't get me wrong, I'd eat a slightly improperly thawed steak at home, but I acknowledge that it is a risk.

    – Nuclear Wang
    6 hours ago


















3














I'll agree with other Joe on the safety side of things: as long as the water didn't get much above 40, which it won't until after it's thawed, you're fine.



As far as the water getting in the cling wrap: that's where I tend to have more worries. I sous-vide a lot, and the worst thing to happen there is for water to get into the bag. Water that's been sitting out for a while, especially if it's in a plastic container (like my sous-vide setup), will have all sorts of smells and tastes - less if it's cold than if it's warm like my sous-vide, but still some - and additionally even plain water will have effects on the texture and taste of the meat.



If it was still largely frozen, odds are it won't have too much of an impact - especially if not very much water got in. But I would use a zip-top bag, or something else that is definitely water impermeable, if I were going to thaw it in water of any sort, to avoid any potential issues with the flavor and texture. And, I'd probably remove it from the wrapping now and put it in a new wrapping, to make sure there's not water trapped inside the plastic.





share























  • Thanks for the addition to the other Joe. I ended up following your advice about taking it out of the plastic, and I think it would've been a minimal amount that got in. As I said earlier, I can be a worry-head about these things, so I appreciate the additional peace of mind.

    – dgo
    5 hours ago











  • In most of the world, 40 is just above body temperature. Staying below 40 makes for an excellent environment for bacterial growth. I presume you are in the US and mean 40 F. Please, please, please use units, this advice could be misunderstood and cause harm. :)

    – Cris Luengo
    3 hours ago












Your Answer








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2 Answers
2






active

oldest

votes








2 Answers
2






active

oldest

votes









active

oldest

votes






active

oldest

votes









8














Safely? Yes.



Cold water thaws are fine. It's hot or warm water thawing that's bad.



Cold running water will thaw faster than cold still water, but cold still water is okay as you basically have a giant ice cube in the water (the thing you're thawing), so the water stays at a safe temperature until you're towards the end of the thaw ... it just takes a really long time compared to thaw running water.



The only issue here would be the meat getting wet. If it's clean water, and you don't drip it on other things it shouldn't be a problem from a safety standpoint. It can change the quality of the food being thawed (wash away flavors, cause the food to absorb too much water), so if you're going to do it intentionally, it can be worth adding salt to brine the item being thawed.



So, from a safety standpoint, what you're doing is fine ... so long as your fridge temp is set well.






share|improve this answer























  • Thank you very much. I’ve probably gotten away with much less care than this in the past, but I tend to get overly worried about things like this. Your answer definitely eased my anxiety.

    – dgo
    10 hours ago






  • 1





    @dgo : it's really a time thing -- you don't want to spend too long at unsafe temperatures, but hot enough to be safe is nearly cooking temperatures ... so it can't be too hot and if it's not warm enough you might not get the center thawed for thicker cuts and roasts by the time the outside has been at unsafe temperatures for too long. So thin, small things in warm water are generally okay ... it's just the big things (like what you have)

    – Joe
    9 hours ago






  • 1





    @dgo : of course, there's also the people who are pushing for cooking from frozen on some times of things (generally requires different heat / cooking techniques) so that you can get a medium rare with minimal overcooking of the outside

    – Joe
    9 hours ago






  • 2





    Do keep in mind that "safe" thawing practices are developed to be cooking-method agnostic. As long as you're not having to deal with the health department it's perfectly possible to compensate for substandard thawing conditions by altering the cooking procedure. Refrigeration is a relatively recent development in human history. If the currently recommended methods were the only way to deal with germs on your food we'd all have died out long ago.

    – Perkins
    7 hours ago






  • 3





    @Perkins Cooking improperly thawed food can kill the bacteria that have grown, but may not destroy their toxic byproducts. In some cases, it's not possible to compensate for substandard thawing conditions by altering the cooking procedure. Not sure what you're getting at with your last point, as many people did die long ago from food-related illness - the modern world has the tools and knowledge to minimize that, hence the food safety recommendations. Don't get me wrong, I'd eat a slightly improperly thawed steak at home, but I acknowledge that it is a risk.

    – Nuclear Wang
    6 hours ago















8














Safely? Yes.



Cold water thaws are fine. It's hot or warm water thawing that's bad.



Cold running water will thaw faster than cold still water, but cold still water is okay as you basically have a giant ice cube in the water (the thing you're thawing), so the water stays at a safe temperature until you're towards the end of the thaw ... it just takes a really long time compared to thaw running water.



The only issue here would be the meat getting wet. If it's clean water, and you don't drip it on other things it shouldn't be a problem from a safety standpoint. It can change the quality of the food being thawed (wash away flavors, cause the food to absorb too much water), so if you're going to do it intentionally, it can be worth adding salt to brine the item being thawed.



So, from a safety standpoint, what you're doing is fine ... so long as your fridge temp is set well.






share|improve this answer























  • Thank you very much. I’ve probably gotten away with much less care than this in the past, but I tend to get overly worried about things like this. Your answer definitely eased my anxiety.

    – dgo
    10 hours ago






  • 1





    @dgo : it's really a time thing -- you don't want to spend too long at unsafe temperatures, but hot enough to be safe is nearly cooking temperatures ... so it can't be too hot and if it's not warm enough you might not get the center thawed for thicker cuts and roasts by the time the outside has been at unsafe temperatures for too long. So thin, small things in warm water are generally okay ... it's just the big things (like what you have)

    – Joe
    9 hours ago






  • 1





    @dgo : of course, there's also the people who are pushing for cooking from frozen on some times of things (generally requires different heat / cooking techniques) so that you can get a medium rare with minimal overcooking of the outside

    – Joe
    9 hours ago






  • 2





    Do keep in mind that "safe" thawing practices are developed to be cooking-method agnostic. As long as you're not having to deal with the health department it's perfectly possible to compensate for substandard thawing conditions by altering the cooking procedure. Refrigeration is a relatively recent development in human history. If the currently recommended methods were the only way to deal with germs on your food we'd all have died out long ago.

    – Perkins
    7 hours ago






  • 3





    @Perkins Cooking improperly thawed food can kill the bacteria that have grown, but may not destroy their toxic byproducts. In some cases, it's not possible to compensate for substandard thawing conditions by altering the cooking procedure. Not sure what you're getting at with your last point, as many people did die long ago from food-related illness - the modern world has the tools and knowledge to minimize that, hence the food safety recommendations. Don't get me wrong, I'd eat a slightly improperly thawed steak at home, but I acknowledge that it is a risk.

    – Nuclear Wang
    6 hours ago













8












8








8







Safely? Yes.



Cold water thaws are fine. It's hot or warm water thawing that's bad.



Cold running water will thaw faster than cold still water, but cold still water is okay as you basically have a giant ice cube in the water (the thing you're thawing), so the water stays at a safe temperature until you're towards the end of the thaw ... it just takes a really long time compared to thaw running water.



The only issue here would be the meat getting wet. If it's clean water, and you don't drip it on other things it shouldn't be a problem from a safety standpoint. It can change the quality of the food being thawed (wash away flavors, cause the food to absorb too much water), so if you're going to do it intentionally, it can be worth adding salt to brine the item being thawed.



So, from a safety standpoint, what you're doing is fine ... so long as your fridge temp is set well.






share|improve this answer













Safely? Yes.



Cold water thaws are fine. It's hot or warm water thawing that's bad.



Cold running water will thaw faster than cold still water, but cold still water is okay as you basically have a giant ice cube in the water (the thing you're thawing), so the water stays at a safe temperature until you're towards the end of the thaw ... it just takes a really long time compared to thaw running water.



The only issue here would be the meat getting wet. If it's clean water, and you don't drip it on other things it shouldn't be a problem from a safety standpoint. It can change the quality of the food being thawed (wash away flavors, cause the food to absorb too much water), so if you're going to do it intentionally, it can be worth adding salt to brine the item being thawed.



So, from a safety standpoint, what you're doing is fine ... so long as your fridge temp is set well.







share|improve this answer












share|improve this answer



share|improve this answer










answered 11 hours ago









JoeJoe

61k11104311




61k11104311












  • Thank you very much. I’ve probably gotten away with much less care than this in the past, but I tend to get overly worried about things like this. Your answer definitely eased my anxiety.

    – dgo
    10 hours ago






  • 1





    @dgo : it's really a time thing -- you don't want to spend too long at unsafe temperatures, but hot enough to be safe is nearly cooking temperatures ... so it can't be too hot and if it's not warm enough you might not get the center thawed for thicker cuts and roasts by the time the outside has been at unsafe temperatures for too long. So thin, small things in warm water are generally okay ... it's just the big things (like what you have)

    – Joe
    9 hours ago






  • 1





    @dgo : of course, there's also the people who are pushing for cooking from frozen on some times of things (generally requires different heat / cooking techniques) so that you can get a medium rare with minimal overcooking of the outside

    – Joe
    9 hours ago






  • 2





    Do keep in mind that "safe" thawing practices are developed to be cooking-method agnostic. As long as you're not having to deal with the health department it's perfectly possible to compensate for substandard thawing conditions by altering the cooking procedure. Refrigeration is a relatively recent development in human history. If the currently recommended methods were the only way to deal with germs on your food we'd all have died out long ago.

    – Perkins
    7 hours ago






  • 3





    @Perkins Cooking improperly thawed food can kill the bacteria that have grown, but may not destroy their toxic byproducts. In some cases, it's not possible to compensate for substandard thawing conditions by altering the cooking procedure. Not sure what you're getting at with your last point, as many people did die long ago from food-related illness - the modern world has the tools and knowledge to minimize that, hence the food safety recommendations. Don't get me wrong, I'd eat a slightly improperly thawed steak at home, but I acknowledge that it is a risk.

    – Nuclear Wang
    6 hours ago

















  • Thank you very much. I’ve probably gotten away with much less care than this in the past, but I tend to get overly worried about things like this. Your answer definitely eased my anxiety.

    – dgo
    10 hours ago






  • 1





    @dgo : it's really a time thing -- you don't want to spend too long at unsafe temperatures, but hot enough to be safe is nearly cooking temperatures ... so it can't be too hot and if it's not warm enough you might not get the center thawed for thicker cuts and roasts by the time the outside has been at unsafe temperatures for too long. So thin, small things in warm water are generally okay ... it's just the big things (like what you have)

    – Joe
    9 hours ago






  • 1





    @dgo : of course, there's also the people who are pushing for cooking from frozen on some times of things (generally requires different heat / cooking techniques) so that you can get a medium rare with minimal overcooking of the outside

    – Joe
    9 hours ago






  • 2





    Do keep in mind that "safe" thawing practices are developed to be cooking-method agnostic. As long as you're not having to deal with the health department it's perfectly possible to compensate for substandard thawing conditions by altering the cooking procedure. Refrigeration is a relatively recent development in human history. If the currently recommended methods were the only way to deal with germs on your food we'd all have died out long ago.

    – Perkins
    7 hours ago






  • 3





    @Perkins Cooking improperly thawed food can kill the bacteria that have grown, but may not destroy their toxic byproducts. In some cases, it's not possible to compensate for substandard thawing conditions by altering the cooking procedure. Not sure what you're getting at with your last point, as many people did die long ago from food-related illness - the modern world has the tools and knowledge to minimize that, hence the food safety recommendations. Don't get me wrong, I'd eat a slightly improperly thawed steak at home, but I acknowledge that it is a risk.

    – Nuclear Wang
    6 hours ago
















Thank you very much. I’ve probably gotten away with much less care than this in the past, but I tend to get overly worried about things like this. Your answer definitely eased my anxiety.

– dgo
10 hours ago





Thank you very much. I’ve probably gotten away with much less care than this in the past, but I tend to get overly worried about things like this. Your answer definitely eased my anxiety.

– dgo
10 hours ago




1




1





@dgo : it's really a time thing -- you don't want to spend too long at unsafe temperatures, but hot enough to be safe is nearly cooking temperatures ... so it can't be too hot and if it's not warm enough you might not get the center thawed for thicker cuts and roasts by the time the outside has been at unsafe temperatures for too long. So thin, small things in warm water are generally okay ... it's just the big things (like what you have)

– Joe
9 hours ago





@dgo : it's really a time thing -- you don't want to spend too long at unsafe temperatures, but hot enough to be safe is nearly cooking temperatures ... so it can't be too hot and if it's not warm enough you might not get the center thawed for thicker cuts and roasts by the time the outside has been at unsafe temperatures for too long. So thin, small things in warm water are generally okay ... it's just the big things (like what you have)

– Joe
9 hours ago




1




1





@dgo : of course, there's also the people who are pushing for cooking from frozen on some times of things (generally requires different heat / cooking techniques) so that you can get a medium rare with minimal overcooking of the outside

– Joe
9 hours ago





@dgo : of course, there's also the people who are pushing for cooking from frozen on some times of things (generally requires different heat / cooking techniques) so that you can get a medium rare with minimal overcooking of the outside

– Joe
9 hours ago




2




2





Do keep in mind that "safe" thawing practices are developed to be cooking-method agnostic. As long as you're not having to deal with the health department it's perfectly possible to compensate for substandard thawing conditions by altering the cooking procedure. Refrigeration is a relatively recent development in human history. If the currently recommended methods were the only way to deal with germs on your food we'd all have died out long ago.

– Perkins
7 hours ago





Do keep in mind that "safe" thawing practices are developed to be cooking-method agnostic. As long as you're not having to deal with the health department it's perfectly possible to compensate for substandard thawing conditions by altering the cooking procedure. Refrigeration is a relatively recent development in human history. If the currently recommended methods were the only way to deal with germs on your food we'd all have died out long ago.

– Perkins
7 hours ago




3




3





@Perkins Cooking improperly thawed food can kill the bacteria that have grown, but may not destroy their toxic byproducts. In some cases, it's not possible to compensate for substandard thawing conditions by altering the cooking procedure. Not sure what you're getting at with your last point, as many people did die long ago from food-related illness - the modern world has the tools and knowledge to minimize that, hence the food safety recommendations. Don't get me wrong, I'd eat a slightly improperly thawed steak at home, but I acknowledge that it is a risk.

– Nuclear Wang
6 hours ago





@Perkins Cooking improperly thawed food can kill the bacteria that have grown, but may not destroy their toxic byproducts. In some cases, it's not possible to compensate for substandard thawing conditions by altering the cooking procedure. Not sure what you're getting at with your last point, as many people did die long ago from food-related illness - the modern world has the tools and knowledge to minimize that, hence the food safety recommendations. Don't get me wrong, I'd eat a slightly improperly thawed steak at home, but I acknowledge that it is a risk.

– Nuclear Wang
6 hours ago













3














I'll agree with other Joe on the safety side of things: as long as the water didn't get much above 40, which it won't until after it's thawed, you're fine.



As far as the water getting in the cling wrap: that's where I tend to have more worries. I sous-vide a lot, and the worst thing to happen there is for water to get into the bag. Water that's been sitting out for a while, especially if it's in a plastic container (like my sous-vide setup), will have all sorts of smells and tastes - less if it's cold than if it's warm like my sous-vide, but still some - and additionally even plain water will have effects on the texture and taste of the meat.



If it was still largely frozen, odds are it won't have too much of an impact - especially if not very much water got in. But I would use a zip-top bag, or something else that is definitely water impermeable, if I were going to thaw it in water of any sort, to avoid any potential issues with the flavor and texture. And, I'd probably remove it from the wrapping now and put it in a new wrapping, to make sure there's not water trapped inside the plastic.





share























  • Thanks for the addition to the other Joe. I ended up following your advice about taking it out of the plastic, and I think it would've been a minimal amount that got in. As I said earlier, I can be a worry-head about these things, so I appreciate the additional peace of mind.

    – dgo
    5 hours ago











  • In most of the world, 40 is just above body temperature. Staying below 40 makes for an excellent environment for bacterial growth. I presume you are in the US and mean 40 F. Please, please, please use units, this advice could be misunderstood and cause harm. :)

    – Cris Luengo
    3 hours ago
















3














I'll agree with other Joe on the safety side of things: as long as the water didn't get much above 40, which it won't until after it's thawed, you're fine.



As far as the water getting in the cling wrap: that's where I tend to have more worries. I sous-vide a lot, and the worst thing to happen there is for water to get into the bag. Water that's been sitting out for a while, especially if it's in a plastic container (like my sous-vide setup), will have all sorts of smells and tastes - less if it's cold than if it's warm like my sous-vide, but still some - and additionally even plain water will have effects on the texture and taste of the meat.



If it was still largely frozen, odds are it won't have too much of an impact - especially if not very much water got in. But I would use a zip-top bag, or something else that is definitely water impermeable, if I were going to thaw it in water of any sort, to avoid any potential issues with the flavor and texture. And, I'd probably remove it from the wrapping now and put it in a new wrapping, to make sure there's not water trapped inside the plastic.





share























  • Thanks for the addition to the other Joe. I ended up following your advice about taking it out of the plastic, and I think it would've been a minimal amount that got in. As I said earlier, I can be a worry-head about these things, so I appreciate the additional peace of mind.

    – dgo
    5 hours ago











  • In most of the world, 40 is just above body temperature. Staying below 40 makes for an excellent environment for bacterial growth. I presume you are in the US and mean 40 F. Please, please, please use units, this advice could be misunderstood and cause harm. :)

    – Cris Luengo
    3 hours ago














3












3








3







I'll agree with other Joe on the safety side of things: as long as the water didn't get much above 40, which it won't until after it's thawed, you're fine.



As far as the water getting in the cling wrap: that's where I tend to have more worries. I sous-vide a lot, and the worst thing to happen there is for water to get into the bag. Water that's been sitting out for a while, especially if it's in a plastic container (like my sous-vide setup), will have all sorts of smells and tastes - less if it's cold than if it's warm like my sous-vide, but still some - and additionally even plain water will have effects on the texture and taste of the meat.



If it was still largely frozen, odds are it won't have too much of an impact - especially if not very much water got in. But I would use a zip-top bag, or something else that is definitely water impermeable, if I were going to thaw it in water of any sort, to avoid any potential issues with the flavor and texture. And, I'd probably remove it from the wrapping now and put it in a new wrapping, to make sure there's not water trapped inside the plastic.





share













I'll agree with other Joe on the safety side of things: as long as the water didn't get much above 40, which it won't until after it's thawed, you're fine.



As far as the water getting in the cling wrap: that's where I tend to have more worries. I sous-vide a lot, and the worst thing to happen there is for water to get into the bag. Water that's been sitting out for a while, especially if it's in a plastic container (like my sous-vide setup), will have all sorts of smells and tastes - less if it's cold than if it's warm like my sous-vide, but still some - and additionally even plain water will have effects on the texture and taste of the meat.



If it was still largely frozen, odds are it won't have too much of an impact - especially if not very much water got in. But I would use a zip-top bag, or something else that is definitely water impermeable, if I were going to thaw it in water of any sort, to avoid any potential issues with the flavor and texture. And, I'd probably remove it from the wrapping now and put it in a new wrapping, to make sure there's not water trapped inside the plastic.






share











share


share










answered 6 hours ago









Joe MJoe M

3,17011423




3,17011423












  • Thanks for the addition to the other Joe. I ended up following your advice about taking it out of the plastic, and I think it would've been a minimal amount that got in. As I said earlier, I can be a worry-head about these things, so I appreciate the additional peace of mind.

    – dgo
    5 hours ago











  • In most of the world, 40 is just above body temperature. Staying below 40 makes for an excellent environment for bacterial growth. I presume you are in the US and mean 40 F. Please, please, please use units, this advice could be misunderstood and cause harm. :)

    – Cris Luengo
    3 hours ago


















  • Thanks for the addition to the other Joe. I ended up following your advice about taking it out of the plastic, and I think it would've been a minimal amount that got in. As I said earlier, I can be a worry-head about these things, so I appreciate the additional peace of mind.

    – dgo
    5 hours ago











  • In most of the world, 40 is just above body temperature. Staying below 40 makes for an excellent environment for bacterial growth. I presume you are in the US and mean 40 F. Please, please, please use units, this advice could be misunderstood and cause harm. :)

    – Cris Luengo
    3 hours ago

















Thanks for the addition to the other Joe. I ended up following your advice about taking it out of the plastic, and I think it would've been a minimal amount that got in. As I said earlier, I can be a worry-head about these things, so I appreciate the additional peace of mind.

– dgo
5 hours ago





Thanks for the addition to the other Joe. I ended up following your advice about taking it out of the plastic, and I think it would've been a minimal amount that got in. As I said earlier, I can be a worry-head about these things, so I appreciate the additional peace of mind.

– dgo
5 hours ago













In most of the world, 40 is just above body temperature. Staying below 40 makes for an excellent environment for bacterial growth. I presume you are in the US and mean 40 F. Please, please, please use units, this advice could be misunderstood and cause harm. :)

– Cris Luengo
3 hours ago






In most of the world, 40 is just above body temperature. Staying below 40 makes for an excellent environment for bacterial growth. I presume you are in the US and mean 40 F. Please, please, please use units, this advice could be misunderstood and cause harm. :)

– Cris Luengo
3 hours ago


















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