Intune wrote: ↑
Mon Jan 07, 2019 1:20 am
I often freeze organic chicken that I buy sealed in a watertight -- and possibly airtight -- plastic bag. I freeze it, and later thaw it out in hot water, while it's still sealed in its original bag. Is this as dangerous as thawing out unsealed raw meat in hot water, as described above, or does being sealed in plastic during freezing and thawing protect the chicken from bacteria contamination?
Your faulty assumption is that the chicken does not have pathogenic bacteria on it before it was bagged. I have seen warnings on bagged , sealed frozen duck legs, that say that it should be thawed outside the sealed bag, in a refrigerator.
I guess the concern is that pathogenic bacteria will multiply quite rapidly inside the bag if conditions are warm enough.
I use the microwave to defrost things if I haven’t thought far enough ahead about dinner.
I can’t eat raw meat (or fish for that matter)...as I get older, I seem to lack the enzymes to break down the protein without the help of cooking. I used to like sushi, but it doesn’t like me anymore. :-/
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