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Proper Defrosting/Thawing Procedures

Luke_Banchy_283581

Hello!

Sorry if this is the wrong forum, but I could see how joule might be helpful. What are the proper techniques for defrosting/thawing meat and vegetables? Leaving meat out on the counter puts it in the "danger zone" for temp, but chefsteps suggests that food safety is a function of time and temp, and you could theoretically kill this bacteria when you cook it.

I know you can cook from frozen with Joule, but can I use Joule solely to unthaw something?

What about vegetables. If I have a bag of frozen brussel sprouts I'd like to pan fry, I can't just put them in the pan frozen. Yes you can use the microwave, but won't that start the cooking process?

Is the only real option to just stick foods in the fridge (and out of the freezer) well in advance of the cook?

Thank you.

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Comments

tshewman

thin proteins you could use Joule to help thaw, the challenge with veg is some veg will start to break down with the freeze/thaw cycle and end up a bit soggy.

fisher23

IMHO, if you just want to defrost or thaw a microwave on the defrost cycle would be the better tool. This will keep you food in the the safe zone the longest time. Joule is great for cooking frozen food but isn't designed to help just defrost. Cool, running water at about 40° F is also a good defrosting method.

brian_martin2001

If you just want to solely thaw something, you could always put it in the fridge. That way, the temperature will never drift into the "danger zone" and you don't run the risk of cook it. The lowest temperature you can set joule to (I believe) is 68°F/20°C, which if you're concerned with the danger zone won't help you very much.

brian_martin2001

"Is the only real option to just stick foods in the fridge (and out of the freezer) well in advance of the cook?" clearly not as There are other ideas (which I'm guessing you didn't like as your edit to your original post was made after the last reply). You can use a microwave on the defrost setting, you can speak it in cold water (faster heat transfer than air, as long as you're careful about checking the water temperature now and then). And of course there's there's the fridge option, but apparently you don't like any of them. Even just leaving your vegetables on the sink to thaw is a "real" option, you just don't seem to like any of the suggested options brought up here.

Luke_Banchy_283581

Sorry to disappoint Brian but I actually edited the post immediately after posting, and this is my first time back to review replies! I "like" anything that works, and I'm genuinely curious what the community has to say!

I know it's hard to tell over the internet, but this comment is not intended to be bitchy. I appreciate your response below.

Terry_17511

I let Joule defrost for me. I often with proteins I don't see what you couldn't do that with vegetables. I do a lot of vegetables in Joule. Carrots done at 185F for 45 minutes are incredible. I just did two pounds, cooled them and vacuum sealed them. They are in the fridge and we will have them for the next two weeks until they are gone. Took some out last night and used them for Bourbon Glazed Carrots using smoked brown sugar. I revacced the carrots after taking out what I wanted. We are a family of two so it's the best way for me to have nice fresh veg with little effort.