Thawing chicken in hot water is bad because of bacteria. But doesn't cooking it

S

Steve

New member
kill it all, so why not? So, who really cares if you get a little more bacteria if you end up killing it all during the cooking process?
Not to mention, ever look at how to make *real* peking duck?

1) Inflate skin around duck
2) Hang up to dry for like 8+ hourse
And...

Hot water is actually "pretty warm" water - so it doesn't cook it at all.

It is cooked immediately afterward - probably goes from frozen to cooking in about 60-90 mins (I also do my marinades during this thaw process)
 
I wouldnt worry about it, so long as you fully cook it when you use it.

Personally I thaw chicken breasts in COLD water, which in theory would be even worse for bacteria
Hot water can sometimes start cooking the meat slightly, and I prefer to cook it from raw/thawed.

But like you say, it gets fully cooked after, so its no problem so long as it was fresh when it was frozen.
 
Frankly I think thawing your chicken in 10 minutes in hot water is a lot better than leaving it on the counter all day to thaw anyway. Everyone knows microwaves are bad for your food and besides that, not everyone was dying of salmonella 100 years ago, we dont need that stuff! I would say stick it in the water, cook it well and you will be fine. Its only when cooking rare that you could have a problem. And if you're doing that you would probably just want fresh food anyway.
 
to thaw run under cold water this is the quick and ok accepted by food servers
also good to thaw slowly by fridge method
never at room temp or hot water if your in a hurry go buy fresh chicken already thawed and leave it in the freezer for a better organized day ok?
 
Frankly I think thawing your chicken in 10 minutes in hot water is a lot better than leaving it on the counter all day to thaw anyway. Everyone knows microwaves are bad for your food and besides that, not everyone was dying of salmonella 100 years ago, we dont need that stuff! I would say stick it in the water, cook it well and you will be fine. Its only when cooking rare that you could have a problem. And if you're doing that you would probably just want fresh food anyway.
 
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