I cook from frozen all the time, but I use a sous vide stick in a cooler box (keeps the water insulated so less heat loss), then finish in the air fryer.
EDIT: ITT people who clearly win the lottery every time they buy a ticket
No you won’t. This whole defrost conversation always bothers the hell out of me because people leave out a very important factor. Will the defrosted item be consumed right away or will it be cooked first?
Cooking it kills the bacteria that would’ve came about during defrosting in the “danger zone”. I’m not saying you can leave it on the counter for a week but it’s not as bad as a lot of people on the internet make it sound.
Wait what? Do you not know why this is a food safety issue?
Bacteria like to grow. Do you know what cooking does? Yep! It kills the bacteria. Here’s the thing though…as the bacteria are growing before we kill them, they are all making waste products.
Do you know what cooking does NOT destroy? Yup, bacterial waste products.
Think of it like this. When certain bacteria grow, they make a poison as a byproduct. For our purposes, pretend the byproduct is bleach.
What happens when you put a living being in a 200 degree oven? It dies. What happens when you put bleach in a 200 degree oven? Maybe it will turn into vapor…idk…but once it cools and recondenses, it’s still going to be bleach.
Some cases of food poisoning are due to colonization by live bacteria, but other cases of food poisoning are due to bacterial waste chemicals/byproducts, even if all of the pathogens are killed.
There’s a difference between food or meat that had been refrigerated and then was sat out and allowed to return to room temperature as compared to meat that is frozen and is allowed to de-thaw for a few hours.
The ice inside of the meat will keep the overall meat cool enough that bacteria will not grow on it for a while.
I have been thawing meat for over a decade and sitting some meat out in a bowl or on a plate and allowing it to thaw for two or three hours has never gotten anybody sick from my cooking.
Is it though? Most sexual diseases are curable these days, if not at least treatable. Salmonella and e. Coli are a bit tougher and require a much smaller time scale to remedy. So I would say eating danger chicken is likely more dangerous than raw-dogging that bar skank. But you do you, I guess.
two to three hours is barely past what people are saying is safe… You’re using an edge case to try and justify the entire practice, which is a terrible idea unless you want to make others sick.
I have said specifically what I have said without deviation. If people want to misinterpret that, that is on them. 2-3 hours from frozen is fine for me. If it’s not for you then that is perfectly fine with me, you do you.
Ah yes, let’s not pretend to be defending the entire unsafe practice by claiming to only do an edge case… by saying it’s “totally fine”…
Communication is not about what you mean. It’s about what is heard by the audience. By constantly claiming an unsafe practice is safe when you do it, you are EXACTLY defending the process that is, in fact, unsafe.
LOL, I throw my meat (wrapped) on the hood of the pickup and let it cook in the summer sun for a couple of hours. Always astonishes me at what people deem unsafe. Some y’all would starve to death within 2-weeks if teleported to the middle ages.
My wife wraps the dinner leftovers, leaves it on the table, we eat it for lunch, or sometimes dinner the next day. And here come the rebuttals:
YOU WILL DIE!
We haven’t had a single tummy ache.
YOU WILL DIE!
Lived like this our whole lives, into middle age. No tummy aches.
YOU WILL DIE EVENTUALLY!
Got me there.
Most of y’all would be horrified at how we lived Hurricane Ivan. Buddy brought a 5g bucket of meat over. No electricity, no refrigeration. We cooked everything to hell and back, ate the seafood that evening, munched on the beef and chicken for 3 days after.
I suspect everyone took a health or food prep class and decided any meat left under 140°F for X minutes instantly and magically turns to poison. Now I’m going to go all anti-vaxer: I hAve aN ImmUnE SySTem!
Yeah, the health and safety standards are for a commercial kitchen, and are wildly conservative. I’d follow those standards if I was serving food for someone else. But, I’d also take the “expired” leftovers home and eat for a few more days.
The people who throw away leftovers after a day or two (or refuse to eat leftovers) are insane. They’re the same ones who won’t drink a bottle of water after its “expiration date”. Smell the thing. If it’s gross, get rid of it. Otherwise, it’s fine. I mean damn, people.
The bottled water expiration date is not exactly because the water will go bad, instead it’s the bottle itself. After some time, the plastic starts to break down and leech into the water. Storing the bottles somewhere cool and dark will slow that process down though.
That being said, if the seal isn’t broken, it’s not going to make you sick even if it’s well past the expiration date.
Defrost in fridge, no other safe way to do it.
I cook from frozen all the time, but I use a sous vide stick in a cooler box (keeps the water insulated so less heat loss), then finish in the air fryer.
EDIT: ITT people who clearly win the lottery every time they buy a ticket
Well, other than microwaving it, or cooking it from frozen, or thawing it in water.
Just don’t sit it on a counter in open air for 8 hours to thaw and you’ll be fine.
2 hours max in the danger zone. More than that will get people sick.
No you won’t. This whole defrost conversation always bothers the hell out of me because people leave out a very important factor. Will the defrosted item be consumed right away or will it be cooked first?
Cooking it kills the bacteria that would’ve came about during defrosting in the “danger zone”. I’m not saying you can leave it on the counter for a week but it’s not as bad as a lot of people on the internet make it sound.
Wait what? Do you not know why this is a food safety issue?
Bacteria like to grow. Do you know what cooking does? Yep! It kills the bacteria. Here’s the thing though…as the bacteria are growing before we kill them, they are all making waste products.
Do you know what cooking does NOT destroy? Yup, bacterial waste products.
Think of it like this. When certain bacteria grow, they make a poison as a byproduct. For our purposes, pretend the byproduct is bleach.
What happens when you put a living being in a 200 degree oven? It dies. What happens when you put bleach in a 200 degree oven? Maybe it will turn into vapor…idk…but once it cools and recondenses, it’s still going to be bleach.
Some cases of food poisoning are due to colonization by live bacteria, but other cases of food poisoning are due to bacterial waste chemicals/byproducts, even if all of the pathogens are killed.
There’s a difference between food or meat that had been refrigerated and then was sat out and allowed to return to room temperature as compared to meat that is frozen and is allowed to de-thaw for a few hours.
The ice inside of the meat will keep the overall meat cool enough that bacteria will not grow on it for a while.
I have been thawing meat for over a decade and sitting some meat out in a bowl or on a plate and allowing it to thaw for two or three hours has never gotten anybody sick from my cooking.
“I’ve been firing guns in the air for decades and never hit a bystander in town, no way that’s a thing”
“I’ve fucked girls without condoms for more than a decade, sexual diseases aren’t real”
“My grandma smoked for 60 years and died from bowel cancer, not lung cancer.”
“I’m not vaccinated, and never got COVID”
Letting frozen chicken thaw out for three hours is not the same as raw dogging every single chick you meet at a bar for a decade.
That’s textbook false equivalence, lol.
Is it though? Most sexual diseases are curable these days, if not at least treatable. Salmonella and e. Coli are a bit tougher and require a much smaller time scale to remedy. So I would say eating danger chicken is likely more dangerous than raw-dogging that bar skank. But you do you, I guess.
Or, hear me out, textbook hyperbole to emphasize a point…
two to three hours is barely past what people are saying is safe… You’re using an edge case to try and justify the entire practice, which is a terrible idea unless you want to make others sick.
I have said specifically what I have said without deviation. If people want to misinterpret that, that is on them. 2-3 hours from frozen is fine for me. If it’s not for you then that is perfectly fine with me, you do you.
Ah yes, let’s not pretend to be defending the entire unsafe practice by claiming to only do an edge case… by saying it’s “totally fine”…
Communication is not about what you mean. It’s about what is heard by the audience. By constantly claiming an unsafe practice is safe when you do it, you are EXACTLY defending the process that is, in fact, unsafe.
See my comment under yours.
LOL, I throw my meat (wrapped) on the hood of the pickup and let it cook in the summer sun for a couple of hours. Always astonishes me at what people deem unsafe. Some y’all would starve to death within 2-weeks if teleported to the middle ages.
My wife wraps the dinner leftovers, leaves it on the table, we eat it for lunch, or sometimes dinner the next day. And here come the rebuttals:
YOU WILL DIE!
We haven’t had a single tummy ache.
YOU WILL DIE!
Lived like this our whole lives, into middle age. No tummy aches.
YOU WILL DIE EVENTUALLY!
Got me there.
Most of y’all would be horrified at how we lived Hurricane Ivan. Buddy brought a 5g bucket of meat over. No electricity, no refrigeration. We cooked everything to hell and back, ate the seafood that evening, munched on the beef and chicken for 3 days after.
I suspect everyone took a health or food prep class and decided any meat left under 140°F for X minutes instantly and magically turns to poison. Now I’m going to go all anti-vaxer: I hAve aN ImmUnE SySTem!
Yeah, the health and safety standards are for a commercial kitchen, and are wildly conservative. I’d follow those standards if I was serving food for someone else. But, I’d also take the “expired” leftovers home and eat for a few more days.
The people who throw away leftovers after a day or two (or refuse to eat leftovers) are insane. They’re the same ones who won’t drink a bottle of water after its “expiration date”. Smell the thing. If it’s gross, get rid of it. Otherwise, it’s fine. I mean damn, people.
The bottled water expiration date is not exactly because the water will go bad, instead it’s the bottle itself. After some time, the plastic starts to break down and leech into the water. Storing the bottles somewhere cool and dark will slow that process down though.
That being said, if the seal isn’t broken, it’s not going to make you sick even if it’s well past the expiration date.
To be fair, we don’t really know the health hazards of microplastics yet, so I wouldn’t want to become a case study in extreme exposure…
Old bottled water also tastes terrible, so I wouldn’t drink it even if I were going to deny any danger. lol