no bananaFood safety rule
Kidplayer_666keep going, probably fine
EndOfLineI’m just guessing here but I would think that cooking would kill off anything picked up from the thawing process.
It’s nasty, but not necessarily unsafe.
wander1236Not necessarily toxins (as in ones produced by bacterial/fungal processes) or toxic/bad-tasting chemicals left over from cleaning dishes.
Assuming dishes have been cleaned and not just rinsed/wiped
zaphIf they’re cleaned in a sink that just had raw meat floating around, they’re not clean regardless.
AlwaysNowNeverNotMeDo you rub your dishes on the walls of the sink when you wash them?
starman2112No, but I usually wash them in water that’s been touching the sides of the sink
And now you’re washing your dishes in a sink coated with whatever came out of the meat
I mean that’s just as true as if you let the meat defrost in a plate and then put that plate in the sink.
Yote.zipBreak the beef into smaller pieces first so the germs can’t find it.
This is the way
So say we all!
And so say all of us!
Quickly, somebody test his blood against viruses and cancer cells!
Granted it’s usually done in something substantially cleaner, but this is pretty much how professional kitchens thaw frozen meat.
Hopefully in a clean container though?
Lol yes it was, we cleaned it before and after each batch of meat
In my experience, we left it in the packaging, and also the taps continued running as that helped speed it along. Strictly in cold water.
That sound marginally better but honestly I've never experienced a kitchen where it would be okay to thaw meat outside the fridge. This might be a Danish thing, but if the health inspector came by and saw that, the restaurant would probably get fined.
Yep, that’s how my kitchen did it.
Having worked in several professional kitchens, I have to debunk this. You don't throw unpacked, raw meat into a zink (with or without water) to thaw it. You leave it in the fridge, preferably in a closed container until it's thawed. leaving it out in room temperature makes it a feast for bacteria.
I’ve helped thaw chicken in cold water when I worked in a kitchen. Like I said though, we did it in a substantially cleaner container dedicated to the purpose of thawing meat. It was a giant pot meant for cooking pasta.
I did it in a pork packing plant. Same thing, but in a cooler room. Clean containers ofc
Which restaurant is that? Just want to know so I can avoid spending the day in the toilet vomiting and shitting.
- this is safe to do. Meat is cooked at temperatures that kill all potential bacteria and parasites, even for steaks cooked medium rare.
- this is generally done with the meat still in the packaging, unless there’s a dedicated place to thaw meat. In that case, the thawing container is washed before and after each use.
- it’s always done with cold, running water to prevent the meat from thawing unevenly or unsafely.
- I was working in my college cafeteria.
c0mpostI just wanted to make sure you know that food poisoning happens even when all microorganisms are already dead. Some bacterial toxins are resistant to high temperatures and can still cause disease even after their source has been killed. That’s why cooking something that’s been sitting around in warm or room temperature doesn’t make it safe to eat, even though it makes of safer than not cooking it.
agamemnonymousServSafe, who does industry standard food safety certifications, condones defrosting frozen foods this way, submerged in cool running water. It’s perfectly safe, although the method shown in the original picture will require cleaning the whole sink as raw. As stated, usually this is done with the food wrapped in plastic and placed in a smaller container.
"Massively unsafe"? only if he wants to eat it afterwards...
insomniac_lemonThat's another 2 violations, Harry.
Oooooh who lives in tepid water floating in dirty sinks?
Sal - MO-Nella!
Abhorrently grey and uncertain it’s beef
Abhorrently grey and uncertain it’s beef
Edit: you kids aren’t ready, I didn’t ask, that’s on me
Sal-MO-Nella!
When sick days stack up and you’re after C. Diff
Late2ThePartySal-MO-Nella!
Then call up your boss before you’re guy like a fish
Sal-MO-Nella!
Well that is one way to ruin your day. Kitchen sinks are one of the most germ harbouring places in the home.
I think that’s a sponge.
i hope so
It's a sponge alright.
A sponge made of meat.
A sponge made of meat.
Clean your Homes Germiest Places, where and how
Fixed that for you, just linked to the original
But for real now, is desinfecting your home with bleach that often really healthy (or good for the environment)?
I mean, you should probably not raw dog thaw that meat like a psychopath and obviously cleaning the kitchen, bathroom etc is important, but come on.
They mention the toothbrush holder - this thing is gross, ok? I mean it is disgusting and I also try to wash and keep it as dry and clean as I can. But it’s not because of germs, since I put the butt of my toothbrush there, not its freaking head that goes in my mouth, and I don’t start my day by licking the bottom of that glass either.
It’s just funny to me to read this article when everyone around is saying how important germs are for our health and allergy protection and how we are supposed to let kids eat dirt basically but then they tell us to bleach the crap out of the sink drain because germs. Then you go read about the hygiene hypothesis in the author’s next article.
Also come on, who has time to take off the stove knobs every week and clean them thoroughly? Does the first bullet point suggest I replace a rag with a rag? Or did I misunderstand something?
It’s rags all the way down.
Also my stove knobs are worse than doorknobs? Doubt.
Idk you’re probably right
Oh thanks mate!
Acetone:
katy ✨as long as you cook it thoroughly it’s not terrible but not great. though keeping it in the wrapper would be better (that’s what we do at the restaurant). even a ziploc bag.
i mean assuming the water is clean and the sink is relatively routinely cleaned.
I mean… the sink in the pic is visibly dirty.
Could just be stained on.
I’ve scrubbed sinks for a long time, and some discoloration will never come off, but there’s nothing residual left on the metal.
stomVinegar and magic eraser (melamine foam) will get pretty much anything off!
Or those tablets for dentures
Not here with hard well water unfortunately… Hardened scale is quite robust against vinegar unless soaked. But either muriatic or phosphoric acid will do it, or hot citric acid. In descending order of effectiveness, as well as risk of giving yourself severe acid burns.
Sinks almost always look like this here as a thin layer of iron scale forms very fast.
citric acid
Everyone should have that stuff in the kitchen, honestly it’s generally more useful than vinegar, short of sweeping floors (vinegar evaporates, citric acid doesn’t). Get it in food-grade, still dirt cheap and you can use it in recipes for acid balance.
The second one is sodium percarbonate, which is essentially hydrogen peroxide stabilised with washing soda. It will de-grease just as well as washing soda with an extra kick, ideal to rinse preserving jars or get tea stains off metal tea sieves – also use that citric acid once in a while to get rid of mineral buildup. Generally speaking if soaking something in one after the other doesn’t clean it then it’s not dirty. You’re a home kitchen, not a chip factory.
Oh and do I need to mention that you shouldn’t combine those. Not that the reaction would create mustard gas or something, it’s merely useless (acid and base neutralise each other), quite exothermic, and a splash risk.
Might just be a bit rusty, that’ll just act like an iron supplement 😂
HolzkohlenThis guy is starting the next epidemic in his kitchen.
He’s either developing the next epidemic, or he’s training his immune system to have street fights. He’ll either be the savior or destroyer of the human race.
Why not both?
Yeah, I bet he makes love to the thawed cowshred