Ground meat, offal, and whole poultry thawed in the refrigerator should be cooked within 1–2 days; for whole or cut red meat, this period extends to 3–5 days. Food thawed in cold water or a microwave does not wait at all; it should be cooked the same day. The clock for a thawed product is not the same as for a freshly purchased product.
The thawing method determines not only the speed but also how long the food can be kept afterward. If the refrigerator is set correctly, a product thawed in it stays at 4°C / 40°F or below the entire time; at no stage does it enter the range where bacteria multiply rapidly. That is why refrigerator-thawed food does not have to be cooked immediately; it can be held for a while. But that time is not unlimited, and it falls into two categories based on the type of product. It is also not counted the same way as the time for a freshly purchased product. That is why you should consider when you plan to cook the meal when choosing a thawing method.
The short-term group includes ground meat, offal, and whole poultry. They should be cooked within 1–2 days after thawing. Ground meat has a large surface area, and because the outside is mixed into the interior during grinding, the risk is higher than with whole meat. Chicken and turkey are in the same group. Fish and seafood have an even shorter period; it is best to cook them the day they thaw, and if they must be held, keep them for no more than 1 day. Writing the thawing date on the ground meat takes the guesswork out of this calculation.
The long-term group includes whole or cut red meat: steaks, chops, roasts, stew meat, and bone-in cuts. They can be cooked within 3–5 days after thawing in the refrigerator. The difference is due to the surface; bacteria are present only on the outside of a whole cut of meat, and cooking removes them. In meat tenderized with needles or blades, however, bacteria can be carried inside, so cook these cuts thoroughly. Cooked dishes and ready-to-eat products are separate from these two groups; follow the time written on the package and do not extend it by guesswork. Marinated meat is in the same group; the marinade does not extend the time, it only changes the flavor.
With the other two thawing methods, there is no wait at all. The outer layer of food thawed in cold water in a leakproof bag warms up for a while; in food thawed in a microwave, some areas may even begin to cook. Both are considered to have entered the range where bacteria can multiply and should be cooked immediately. Thawing at room temperature on the counter is not a safe method in the first place. Food thawed by these methods should not be returned to the refrigerator uncooked or left until the next day. For someone in a hurry, the right approach is not to wait but to cook it directly from frozen.
A product thawed in the refrigerator and never warmed can be refrozen without cooking; this is safe, but it damages the texture and causes it to lose liquid. Food thawed by the other methods should be frozen only after it has been cooked. Thaw food in a container with a plate underneath on the lowest shelf of the refrigerator; liquid that leaks out should not drip onto other food. Pour liquid from thawed food down the drain and wash the container with hot, soapy water. Write this information on a refrozen product, or items can get mixed up.
Comments (5)
Sakatatın kıymayla aynı grupta olması dikkatimi çekti, ben onu et gibi düşünüyordum.
Soğuk suda çözdürülen etin hemen pişirilmesi gerekiyor, o kısım da net yazılmış.
Kıyma ile bütün etin süresinin bu kadar ayrışması yüzeyle ilgili sanırım, kıymanın yüzey alanı çok daha fazla. Bütün ette bakteri yalnız dışta kalıyor, kıymada ise makineden geçerken içine karışmış oluyor. Bu ayrımı bilmek iki günlük sınırı daha anlamlı kılıyor.
Çözdürdükten sonra yeniden dondurmak konusunda ne yapmalı, pişirmeden geri koyabilir miyiz?
Buzdolabında çözülmüş ve hâlâ soğuk olan et pişirilmeden yeniden dondurulabilir; kalite düşer ama güvenlik sorunu olmaz. Soğuk suda ya da mikrodalgada çözülen et ise önce pişirilir, sonra dondurulur.