If i thaw meat do i have to eat it today?
SummerFun2011
Posts: 105
I took chicken out last night to thaw for today's dinner, but me and my friends are going out to eat! Can I just cook it tomorrow night or is that bad?
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Replies
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as long as it has been kept properly refrigerated in the mean time, and is cooked thoroughly, it should be fine.0
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How did you thaw it? As long as you have kept it in the fridge, it will be fine. You shouldn't thaw meat on the counter/sink.0
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No it is fine (I am a chef)0
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It depends on how old it was when you put it in the freezer. Odds are it will be fine if you cook it properly.0
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if you thawed it in the fridge, and it was frozen as soon as you brought it home... it's probably still frozen to an extent and I'd be fine using it for dinner tomorrow.
... if you thawed it on the counter or something I'd not even have it for dinner tonight, personal habit / choices0 -
Similar question:
I have ground turkey that I put in the refrigerator to dethaw yesterday... does anyone know how long before I have to use it?0 -
If its in the fridge, it should be OK for tomorrow...if not you will be able to smell it.. Trust me I know :laugh:0
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Meat usually lasts about a week or 2 in the fridge, as long as its properly stored. Leaving it in there for one day is fine.0
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Meat usually lasts about a week or 2 in the fridge, as long as its properly stored. Leaving it in there for one day is fine.
Thank you for the response!!0 -
Uh, oh! You're home and forgot to thaw something for dinner. You grab a package of meat or chicken and use hot water to thaw it fast. But is this safe? What if you remembered to take food out of the freezer, but forgot and left the package on the counter all day while you were at work?
Neither of these situations is considered safe, and these methods of thawing may lead to foodborne illness. Raw or cooked meat, poultry or egg products, as any perishable foods, must be kept at a safe temperature during "the big thaw." They are safe indefinitely while frozen. However, as soon as they begin to thaw and become warmer than 40 °F, bacteria that may have been present before freezing can begin to multiply.
Perishable foods should never be thawed on the counter, or in hot water and must not be left at room temperature for more than two hours.
Even though the center of the package may still be frozen as it thaws on the counter, the outer layer of the food could be in the "Danger Zone," between 40 and 140 °F — temperatures where bacteria multiply rapidly.
When thawing frozen food, it's best to plan ahead and thaw in the refrigerator where it will remain at a safe, constant temperature — at 40 °F or below.
There are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave.
Refrigerator Thawing
Cold Water Thawing
Microwave Thawing
Cooking Without Thawing
Refrigerator Thawing
Planning ahead is the key to this method because of the lengthy time involved. A large frozen item like a turkey requires at least a day (24 hours) for every 5 pounds of weight. Even small amounts of frozen food — such as a pound of ground meat or boneless chicken breasts — require a full day to thaw. When thawing foods in the refrigerator, there are variables to take into account.
Some areas of the appliance may keep food colder than other areas.
Food will take longer to thaw in a refrigerator set at 35 °F than one set at 40 °F.
After thawing in the refrigerator, items such as ground meat, stew meat, poultry, seafood, should remain safe and good quality for an additional day or two before cooking; red meat cuts (such as beef, pork or lamb roasts, chops and steaks) 3 to 5 days. Food thawed in the refrigerator can be refrozen without cooking, although there may be some loss of quality.
Cold Water Thawing
This method is faster than refrigerator thawing but requires more attention. The food must be in a leak-proof package or plastic bag. If the bag leaks, bacteria from the air or surrounding environment could be introduced into the food. Also, the meat tissue may absorb water, resulting in a watery product.
The bag should be submerged in cold tap water, changing the water every 30 minutes so it continues to thaw. Small packages of meat, poultry or seafood — about a pound — may thaw in an hour or less. A 3-to 4-pound package may take 2 to 3 hours. For whole turkeys, estimate about 30 minutes per pound. If thawed completely, the food must be cooked immediately.
Foods thawed by the cold water method should be cooked before refreezing.
Microwave Thawing
When thawing food in a microwave, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during the thawing process (bringing the food to "Danger Zone" temperatures). Holding partially cooked food is not recommended because any bacteria present wouldn't have been destroyed and, indeed, the food may have reached optimal temperatures for bacteria to grow.
After thawing in the microwave, always cook immediately after, whether microwave cooking, by conventional oven, or grilling.
Foods thawed in the microwave should be cooked before refreezing.
Also, never thaw foods in a garage, basement, car, dishwasher or plastic garbage bag; out on the kitchen counter, outdoors or on the porch. These methods can leave your foods unsafe to eat.
Cooking Without Thawing
When there is not enough time to thaw frozen foods, or you're simply in a hurry, just remember: it is safe to cook foods from the frozen state. The cooking will take approximately 50% longer than the recommended time for fully thawed or fresh meat and poultry.
See also "Turkey Basics: Safe Thawing" at: http://www.fsis.usda.gov/fact_sheets/
Turkey_Basics_Safe_Thawing/index.asp
When in doubt, throw it out!
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Uh, oh! You're home and forgot to thaw something for dinner. You grab a package of meat or chicken and use hot water to thaw it fast. But is this safe? What if you remembered to take food out of the freezer, but forgot and left the package on the counter all day while you were at work?
Neither of these situations is considered safe, and these methods of thawing may lead to foodborne illness. Raw or cooked meat, poultry or egg products, as any perishable foods, must be kept at a safe temperature during "the big thaw." They are safe indefinitely while frozen. However, as soon as they begin to thaw and become warmer than 40 °F, bacteria that may have been present before freezing can begin to multiply.
Perishable foods should never be thawed on the counter, or in hot water and must not be left at room temperature for more than two hours.
Even though the center of the package may still be frozen as it thaws on the counter, the outer layer of the food could be in the "Danger Zone," between 40 and 140 °F — temperatures where bacteria multiply rapidly.
When thawing frozen food, it's best to plan ahead and thaw in the refrigerator where it will remain at a safe, constant temperature — at 40 °F or below.
There are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave.
Refrigerator Thawing
Cold Water Thawing
Microwave Thawing
Cooking Without Thawing
Refrigerator Thawing
Planning ahead is the key to this method because of the lengthy time involved. A large frozen item like a turkey requires at least a day (24 hours) for every 5 pounds of weight. Even small amounts of frozen food — such as a pound of ground meat or boneless chicken breasts — require a full day to thaw. When thawing foods in the refrigerator, there are variables to take into account.
Some areas of the appliance may keep food colder than other areas.
Food will take longer to thaw in a refrigerator set at 35 °F than one set at 40 °F.
After thawing in the refrigerator, items such as ground meat, stew meat, poultry, seafood, should remain safe and good quality for an additional day or two before cooking; red meat cuts (such as beef, pork or lamb roasts, chops and steaks) 3 to 5 days. Food thawed in the refrigerator can be refrozen without cooking, although there may be some loss of quality.
Cold Water Thawing
This method is faster than refrigerator thawing but requires more attention. The food must be in a leak-proof package or plastic bag. If the bag leaks, bacteria from the air or surrounding environment could be introduced into the food. Also, the meat tissue may absorb water, resulting in a watery product.
The bag should be submerged in cold tap water, changing the water every 30 minutes so it continues to thaw. Small packages of meat, poultry or seafood — about a pound — may thaw in an hour or less. A 3-to 4-pound package may take 2 to 3 hours. For whole turkeys, estimate about 30 minutes per pound. If thawed completely, the food must be cooked immediately.
Foods thawed by the cold water method should be cooked before refreezing.
Microwave Thawing
When thawing food in a microwave, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during the thawing process (bringing the food to "Danger Zone" temperatures). Holding partially cooked food is not recommended because any bacteria present wouldn't have been destroyed and, indeed, the food may have reached optimal temperatures for bacteria to grow.
After thawing in the microwave, always cook immediately after, whether microwave cooking, by conventional oven, or grilling.
Foods thawed in the microwave should be cooked before refreezing.
Also, never thaw foods in a garage, basement, car, dishwasher or plastic garbage bag; out on the kitchen counter, outdoors or on the porch. These methods can leave your foods unsafe to eat.
Cooking Without Thawing
When there is not enough time to thaw frozen foods, or you're simply in a hurry, just remember: it is safe to cook foods from the frozen state. The cooking will take approximately 50% longer than the recommended time for fully thawed or fresh meat and poultry.
See also "Turkey Basics: Safe Thawing" at: http://www.fsis.usda.gov/fact_sheets/
Turkey_Basics_Safe_Thawing/index.asp
When in doubt, throw it out!
YES!0 -
Meat usually lasts about a week or 2 in the fridge, as long as its properly stored. Leaving it in there for one day is fine.
Thank you for the response!!
Key words, a day or two!
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Thank you so much everyone! I thawed it in the refrigerator so I will make sure to have it tomorrow. You all are great :flowerforyou: Freshman in college, mom isnt cooking for me anymore! So I am learning silly little things like this :laugh:0
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Nothing silly when it comes to food safety. Learning... be safe... if you get ill from improper handling it's not something you'll forget anytime soon
Enjoy your meals.0 -
bump0
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Meat usually lasts about a week or 2 in the fridge, as long as its properly stored. Leaving it in there for one day is fine.
Thank you for the response!!
Key words, a day or two!
YES!
After cooking you have 5-7 days at MOST!0 -
Uh, oh! You're home and forgot to thaw something for dinner. You grab a package of meat or chicken and use hot water to thaw it fast. But is this safe? What if you remembered to take food out of the freezer, but forgot and left the package on the counter all day while you were at work?
Neither of these situations is considered safe, and these methods of thawing may lead to foodborne illness. Raw or cooked meat, poultry or egg products, as any perishable foods, must be kept at a safe temperature during "the big thaw." They are safe indefinitely while frozen. However, as soon as they begin to thaw and become warmer than 40 °F, bacteria that may have been present before freezing can begin to multiply.
Perishable foods should never be thawed on the counter, or in hot water and must not be left at room temperature for more than two hours.
Even though the center of the package may still be frozen as it thaws on the counter, the outer layer of the food could be in the "Danger Zone," between 40 and 140 °F — temperatures where bacteria multiply rapidly.
When thawing frozen food, it's best to plan ahead and thaw in the refrigerator where it will remain at a safe, constant temperature — at 40 °F or below.
There are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave.
Refrigerator Thawing
Cold Water Thawing
Microwave Thawing
Cooking Without Thawing
Refrigerator Thawing
Planning ahead is the key to this method because of the lengthy time involved. A large frozen item like a turkey requires at least a day (24 hours) for every 5 pounds of weight. Even small amounts of frozen food — such as a pound of ground meat or boneless chicken breasts — require a full day to thaw. When thawing foods in the refrigerator, there are variables to take into account.
Some areas of the appliance may keep food colder than other areas.
Food will take longer to thaw in a refrigerator set at 35 °F than one set at 40 °F.
After thawing in the refrigerator, items such as ground meat, stew meat, poultry, seafood, should remain safe and good quality for an additional day or two before cooking; red meat cuts (such as beef, pork or lamb roasts, chops and steaks) 3 to 5 days. Food thawed in the refrigerator can be refrozen without cooking, although there may be some loss of quality.
Cold Water Thawing
This method is faster than refrigerator thawing but requires more attention. The food must be in a leak-proof package or plastic bag. If the bag leaks, bacteria from the air or surrounding environment could be introduced into the food. Also, the meat tissue may absorb water, resulting in a watery product.
The bag should be submerged in cold tap water, changing the water every 30 minutes so it continues to thaw. Small packages of meat, poultry or seafood — about a pound — may thaw in an hour or less. A 3-to 4-pound package may take 2 to 3 hours. For whole turkeys, estimate about 30 minutes per pound. If thawed completely, the food must be cooked immediately.
Foods thawed by the cold water method should be cooked before refreezing.
Microwave Thawing
When thawing food in a microwave, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during the thawing process (bringing the food to "Danger Zone" temperatures). Holding partially cooked food is not recommended because any bacteria present wouldn't have been destroyed and, indeed, the food may have reached optimal temperatures for bacteria to grow.
After thawing in the microwave, always cook immediately after, whether microwave cooking, by conventional oven, or grilling.
Foods thawed in the microwave should be cooked before refreezing.
Also, never thaw foods in a garage, basement, car, dishwasher or plastic garbage bag; out on the kitchen counter, outdoors or on the porch. These methods can leave your foods unsafe to eat.
Cooking Without Thawing
When there is not enough time to thaw frozen foods, or you're simply in a hurry, just remember: it is safe to cook foods from the frozen state. The cooking will take approximately 50% longer than the recommended time for fully thawed or fresh meat and poultry.
See also "Turkey Basics: Safe Thawing" at: http://www.fsis.usda.gov/fact_sheets/
Turkey_Basics_Safe_Thawing/index.asp
When in doubt, throw it out!
Thank you a TON! Awesome detailed response, you ROCK!!! :flowerforyou: :happy:0 -
I always end up calling my grandmom for questions like this xD you aren't alone! :]0
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Meat usually lasts about a week or 2 in the fridge, as long as its properly stored. Leaving it in there for one day is fine.
Thank you for the response!!
Key words, a day or two!
YES!
After cooking you have 5-7 days at MOST!
From the USDA website regarding leftovers
Leftovers
Discard any food left out at room temperature for more than 2 hours (1 hour if the temperature was above 90 °F).
Place food into shallow containers and immediately put in the refrigerator or freezer for rapid cooling.
Use cooked leftovers within 4 days.
Reheat leftovers to 165 °F.
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