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Help, how long to thaw meat in boiling water? First post
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Reaver Glitterstim

The Scope

Gallente Federation

Likes received: 3,058

#1 - 2015-12-22 22:53:46 UTC

I'm cooking frozen chicken in boiling water. I figured that I could research the method online, but now am sitting here with a boiling pan and not finding any info online. I can find instructions for thawing it in cold water, or in a microwave, but nothing about in boiling water.

Can someone tell me how long it takes to thaw and cook a 2-3cm thick piece of chicken in boiling water at sea level?

FT Diomedes: "Reaver, sometimes I wonder what you are thinking when you sit down to post."

Frostys Virpio: "We have to give it to him that he does put more effort than the vast majority in his idea but damn does it sometime come out of nowhere."

Khergit Deserters

Crom's Angels

Likes received: 5,136

#2 - 2015-12-23 01:59:43 UTC | Edited by: Khergit Deserters

No, no, can't thaw it in boiling water mate. The meat will just encounter 100C temperatures on the outside and 0C temperatures at the next layer down. Weird complex meat thermodynamics things happen, such as one side getting supercooked in boiling temperatures, while convection heating the frozen side, which melts and releases juices, thereby cooling the boiling side, etc.

I don't know the scientific mechanism of it, but I've seen it while trying to hurry grilling unthawed meats. End result is something that nobody much wants to eat. The only ways that have worked for me are the microwave and cold water methods you mentioned.

Reaver Glitterstim

The Scope

Gallente Federation

Likes received: 3,058

#3 - 2015-12-23 02:28:45 UTC

Khergit Deserters wrote:

No, no, can't thaw it in boiling water mate. The meat will just encounter 100C temperatures on the outside and 0C temperatures at the next layer down.

Nah, it just depends on the size of the meat and what quality you intend to get out of it.

I got my own answer: it was about 30-35 minutes. The meat was fine, quite enjoyable to eat. I wouldn't recommend anything above 3cm thick though, boiling for a half hour is stressful on the meat already, and the time cost goes up exponentially with meat thickness.

FT Diomedes: "Reaver, sometimes I wonder what you are thinking when you sit down to post."

Frostys Virpio: "We have to give it to him that he does put more effort than the vast majority in his idea but damn does it sometime come out of nowhere."

Nana Skalski

Taisaanat Kotei

EDENCOM DEFENSIVE INITIATIVE

Likes received: 35,628

#4 - 2015-12-23 06:39:46 UTC | Edited by: Nana Skalski

I would never do that to dead animal. You have to wait for it to unfreeze in cold water, and do not freeze it again, ever.

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Indahmawar Fazmarai

Likes received: 5,954

#5 - 2015-12-23 07:14:22 UTC

Come on people, didn't you get the memo on energy proficency?

The only sensible method to thaw frozen stuff is to do it inside the freezer, period. Alternatively can be done at room temperature. In both cases the thawing will be faster if the piece is placed on a metal sheet. An aluminum dish or pan is good enough, also any piece of copperware if you have it; the higher the thermal conductivity of the metal the faster is the thawing. Tinfoil doesn't works since it is a good thermal insulator.

Solecist Project

Likes received: 33,643

#6 - 2015-12-23 11:54:49 UTC | Edited by: Solecist Project

You don't.

If it's frozen, you have to let it warm up to room temperature first.

Heating up meat too fast when frozen will result in destruction of most cells ...
... which leads to bad quality.

Not sure why you want to do this ...

That ringing in your ears you're experiencing right now is the last gasping breathe of a dying inner ear as it got thoroughly PULVERISED by the point roaring over your head at supersonic speeds. - Tippia


Solecist Project Likes received: 33,643	#7 - 2015-12-24 18:19:20 UTC I really hoped for a response here ... ... I only had good intentions ....... That ringing in your ears you're experiencing right now is the last gasping breathe of a dying inner ear as it got thoroughly PULVERISED by the point roaring over your head at supersonic speeds. - Tippia

Reaver Glitterstim

The Scope

Gallente Federation

Likes received: 3,058

#8 - 2015-12-24 18:31:59 UTC

Solecist Project wrote:

Heating up meat too fast when frozen will result in destruction of most cells ...
... which leads to bad quality.

The outside of the meat might heat up too fast but more than about 2mm past the surface and it's fine. Even the exterior doesn't really get hurt much by that rapid heating, what causes more damage to its quality is leaving it boiling for so long.

FT Diomedes: "Reaver, sometimes I wonder what you are thinking when you sit down to post."

Frostys Virpio: "We have to give it to him that he does put more effort than the vast majority in his idea but damn does it sometime come out of nowhere."

ISD Community Communications Liaisons ISD Alliance 7,710
ISD Dorrim Barstorlode ISD Community Communications Liaisons ISD Alliance Likes received: 7,710	#9 - 2015-12-24 19:56:53 UTC 2 Sweet lord please don't thaw meat with boiling water. Use room temp water that's circulating to get it to room temp and go from there. You damage the food and put yourself in danger for food borne illnesses otherwise. ISD Dorrim Barstorlode Senior Lead Community Communication Liaisons (CCLs) Interstellar Services Department

Jenshae Chiroptera

Likes received: 2,645

#10 - 2015-12-24 20:16:45 UTC

Hi Reaver, long time no see.

On a tangent story:
I had a friend who cooked frozen sausages at high temperature. They turned out charred on the outside and raw in the centre. The whole group of his friends were sick from them.

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Ralph King-Griffin New Eden Tech Support Likes received: 21,564	#11 - 2015-12-25 03:22:41 UTC 1 posting in here before the inevitable "Help, how long to get over food poisoning" thread appears Murderers of Negotiable Motivations =]\|[=


ISD Dorrim Barstorlode ISD Community Communications Liaisons ISD Alliance Likes received: 7,710	#12 - 2015-12-25 04:29:16 UTC 3 Ralph King-Griffin wrote: posting in here before the inevitable "Help, how long to get over food poisoning" thread appears Not if I have anything to say about it! ISD Dorrim Barstorlode Senior Lead Community Communication Liaisons (CCLs) Interstellar Services Department

Reaver Glitterstim

The Scope

Gallente Federation

Likes received: 3,058

#13 - 2015-12-26 07:20:01 UTC

ISD Dorrim Barstorlode wrote:

Sweet lord please don't thaw meat with boiling water. Use room temp water that's circulating to get it to room temp and go from there. You damage the food and put yourself in danger for food borne illnesses otherwise.

There is no danger from heat-damaged food, only undercooked food. I won't make that mistake.

FT Diomedes: "Reaver, sometimes I wonder what you are thinking when you sit down to post."

Frostys Virpio: "We have to give it to him that he does put more effort than the vast majority in his idea but damn does it sometime come out of nowhere."

Whitehound

Likes received: 2,906

#14 - 2015-12-27 00:44:01 UTC

You have come to the right place for help!

I recommend that you ask NASA for help. Their 70m antenna in Goldstone operates in the microwave spectrum near the perfect frequency for boiling water and it can deliver up to 400kW. I am sure they will listen. Who does not like chicken?!

Loss is meaningful. Therefore is the loss of meaning likewise meaningful. It is the source of all trolling.

Solecist Project

Likes received: 33,643

#15 - 2015-12-27 02:04:40 UTC

Reaver Glitterstim wrote:

ISD Dorrim Barstorlode wrote:

There is no danger from heat-damaged food, only undercooked food. I won't make that mistake.

Says you, when others clearly disagree.
Now you sound like you desperately want to avoid undercooking it.

Reaver... frozen food needs to warm up slowly ...
... else the cells break from the sudden state change of the water.

That's why it should just rest at room temperature ...
... to allow it to reach equilibrium.

Sheesh ...

Reaver Glitterstim

The Scope

Gallente Federation

Likes received: 3,058

#16 - 2015-12-27 02:42:29 UTC | Edited by: Reaver Glitterstim

Solecist Project wrote:

It's not just me, I've done my research and my facts are backed up by scientific study. These things are well known and are taught in cooking and food safety instruction courses. But I am not surprised most people don't listen to all of the details.

If what you say is true, then putting frozen french fries into oil over 150ºC is very unsafe. But the truth is that food safety laws require that the fries enter the oil frozen--uncooked thawed fries which have been previously frozen must be discarded.

It is no different for meat. It may be possible to damage it by heating or thawing it faster, but the rate at which that would happen is far greater than anything you'll manage in the kitchen. The damage you would see in your own experimentation is not from rapid heating but from overheating, and the lack of food safety is entirely from the undercooked food on the inside.

FT Diomedes: "Reaver, sometimes I wonder what you are thinking when you sit down to post."

Frostys Virpio: "We have to give it to him that he does put more effort than the vast majority in his idea but damn does it sometime come out of nowhere."

ISD Community Communications Liaisons ISD Alliance 1,758
ISD Decoy ISD Community Communications Liaisons ISD Alliance Likes received: 1,758	#17 - 2015-12-27 22:49:05 UTC 2 Greatest. Thread. Ever. ISD Decoy Captain Community Communication Liaisons (CCLs) Interstellar Services Department

Khergit Deserters

Crom's Angels

Likes received: 5,136

#18 - 2015-12-29 18:21:53 UTC | Edited by: Khergit Deserters

ISD Decoy wrote:

Greatest. Thread. Ever.

It's been kind of slow around OOPE lately.

I really hate to use a microwave on any kind of meat. But I'll make an exception for thawing chicken, if it has bones in it. To fully cook it, you have to get it hot all the way to the bone. Microwaving is good for uniformly heating all the way through, instead of from the inside out.

By the way, this military Active Denial System will do the same thing. But it's not for frozen chicken. Shocked