![]() But when I’m in a hurry, you better believe I’m using the microwave. I’m not a huge fan of thawing ground beef in the microwave, because the outside tends to start cooking before the inside is fully thawed. If you thaw ground beef in cool water, cook it immediately. This way is faster than thawing in the refrigerator or a cooler, but it is more labor intensive. Change the water every 30 minutes until the ground beef is thawed. Put the ground beef (wrapped in its packaging) in a sink or in a large bowl. Remember, we are playing the temperature game here, and we want the meat to stay below 40 degrees as long as possible. Yes, I said cool water, not hot water, not even warm water. They are so good at holding a low temperature, your ground beef will never thaw! Thaw Ground Beef in Cool Water You don’t want to use a cooler like a Yeti or an RTIC brand. If the meat isn’t thawed yet, I add ice packs to keep the temperature cool enough. When the alarm goes off, I know the temperature is getting too high. I put the end of the thermometer in the cooler, close the lid, and set the alarm for 40 degrees F. I use a probe-style thermometer ( like this one). Keep a close eye on the temperature – it should stay below 40 degrees F. If you really need the refrigerator space, you can also thaw ground beef in a cooler. I love using coolers to defrost turkeys, chickens, and hams – anything that takes up a lot of space in the refrigerator. One to two pounds of ground beef should defrost in your refrigerator overnight. Place the ground beef on the bottom shelf of the refrigerator and let it thaw. Take ground beef out of the freezer, keep it in the packaging, and put it on a plate, in a bowl, or in a dish with a raised lip (to prevent leaks). This is far and away the easiest and the safest way to thaw ground beef, but you do need to plan ahead. So the number one most important rule of safely thawing ground beef is to keep it cool. And if someone eats those bacteria, they could get sick. (Check out this post with a free printable to know when your meat is fully cooked.) But the more bacteria there are, the less likely it is that they will all be killed during cooking. A few bacteria aren’t a problem, especially if the food is properly cooked. And that’s when food poisoning can set in. But once the temperature hits 40, those bacteria wake up and multiply like crazy. Below 40 degrees F, these bacteria are inhibited – it’s too cold for them to multiply. All meat (including ground meat) can have some bacteria on it. Won’t it thaw faster if it’s warmer? Well, yes… BUT. When you’re thawing meat, you want to keep the temperature below 40 degrees Fahrenheit. These are my favorite ways to defrost ground beef – they are also the safe ways to do it! Some are fast, and some take a little bit longer. There are a few ways to thaw ground beef. How can you safely thaw ground beef so you can still have dinner at a reasonable hour? (Just check out this list of 79 Amazing Ground Beef Recipes!) But there is nothing worse than coming home after a long day, needing to make dinner, and realizing that you forgot to take the ground beef out of the freezer to thaw. We all have a stash of frozen ground beef, right? It’s an awesome staple for your kitchen, and it’s so versatile to cook with. Dinner running late? Here are our best tips to safely thaw ground beef, whether you’re planning ahead or you’re in a rush to get dinner on the table.
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