Is it just me, or is this just GROSS

[Tyrone Biggums]

Why even take the chance cooking like that for a 6 year old and 18 month old?

My slight ocd and germaphobia doesn't even let my brain compute that sentence.

[idrivea4banger]

Winnah winnah chicken dinnah!!

[SMKR]

I rub it on my weenus then cook it- perfect seasoning right out of Charlie's WINNING Recipes

[STRONGNUFF]

Chicken and fish are the 2 things I don't trust eating out for unless I am preparing it myself

[Nash B.]

Why even take the chance cooking like that for a 6 year old and 18 month old?

Maybe the kids are assholes?

[Nash B.]

Chicken and fish are the 2 things I don't trust eating out for unless I am preparing it myself

LOL, before I started cooking for myself, those were the two things I didn't trust myself preparing. I just knew I was going to fuck it up somehow and be sick for a month, but either I did it right or I have a sturdy immune system.

[yellowstang]

Maybe the kids are assholes?

I can not confirm nor deny that statement...

[tex]

Every chain restaurant in the country defrosts proteins under running cold water.

[RWhite]

What's wrong with defrosting in the microwave?

<-- not a fan of the warm water theory..

I also use the microwave on the chicken breast I cook. On the defrost setting on my microwave, nine minutes per pound does the trick. Never had any problem. Cook them until they are 160 -170 degrees. Good old George Foreman cooks chicken breasts in 7-8 minutes.

[slow99]

LOL, before I started cooking for myself, those were the two things I didn't trust myself preparing. I just knew I was going to fuck it up somehow and be sick for a month, but either I did it right or I have a sturdy immune system.

Did you try hitting the chicken? I recommend hitting the chicken.

[jasone]

when i first moved out of my folks house i didn't know shit about cooking or preparing food. i would buy a big thing of ground beef and put it in the freezer and whenever i was hungry, i would stick it in the microwave for 5 minutes and then cut off a piece of it and put the rest back in the freezer for later. i had the shits a lot back then.

[idrivea4banger]

when i first moved out of my folks house i didn't know shit about cooking or preparing food. i would buy a big thing of ground beef and put it in the freezer and whenever i was hungry, i would stick it in the microwave for 5 minutes and then cut off a piece of it and put the rest back in the freezer for later. i had the shits a lot back then.

Haha, you didn't break down the ground beef in portions?? When I get 5 lbs I break it down before it goes in the freezer. No shits here, I cook 1lb at a time.

[jasone]

Haha, you didn't break down the ground beef in portions?? When I get 5 lbs I break it down before it goes in the freezer. No shits here, I cook 1lb at a time.

like most things, i had to learn the hard way.

[Forever_frost]

Ever heard of setting it in the fridge to thaw out, like planning ahead what you eat?

http://www.associatedcontent.com/article/2451622/thawing_frozen_meat_in_hot_water_dont_pg2.html

So when you follow the idiotic advice to stick your frozen turkey or ham or chicken or whatever in a tub of hot water to thaw it, here's what happens. Let's say you're using hot tap water, about 110 degrees or so. The outside surface of the frozen meat will rise to a temperature above 40 degrees fairly quickly, while the inside will stay nice and frosty for quite awhile. In the meantime, any stray salmonella, e coli, campylobacter, or the ever-popular Clostridium botulinum that might be hanging around on the surface of the meat will start to party. Since some bacteria can double in number every twenty minutes at temperatures above 40 degrees, it'll be quite a gathering by the time your meat is thawed. By this time, they will have mutated into heat resistant toxins that cannot be cooked away.

Wow, I wonder how I am still alive. Everything is thawed in the sink

[Raskal]

Every chain restaurant in the country defrosts proteins under running cold water.

A lot do, but I've worked in more than a few that maintained a steady pull thaw schedule and had big enough walk in space to do it right.