Break the beef into smaller pieces first so the germs can’t find it.
This is the way
So say we all!
And so say all of us!
Oooooh who lives in tepid water floating in dirty sinks?
Sal - MO-Nella!
Abhorrently grey and uncertain it’s beef
Sal-MO-Nella!
When sick days stack up and you’re after C. Diff
Sal-MO-Nella!
Then call up your boss before you’re gut like a fish
Sal-MO-Nella!
This guy is starting the next epidemic in his kitchen.
He’s either developing the next epidemic, or he’s training his immune system to have street fights. He’ll either be the savior or destroyer of the human race.
Why not both?
Yeah, I bet he makes love to the thawed cowshred
I’m just guessing here but I would think that cooking would kill off anything picked up from the thawing process.
It’s nasty, but not necessarily unsafe.
And now you’re washing your dishes in a sink coated with whatever came out of the meat
I mean that’s just as true as if you let the meat defrost in a plate and then put that plate in the sink.
Not necessarily toxins (as in ones produced by bacterial/fungal processes) or toxic/bad-tasting chemicals left over from cleaning dishes.
Assuming dishes have been cleaned and not just rinsed/wiped
If they’re cleaned in a sink that just had raw meat floating around, they’re not clean regardless.
Do you rub your dishes on the walls of the sink when you wash them?
No, but I usually wash them in water that’s been touching the sides of the sink
Sure, it might be safe to eat after it’s been cooked, but who wants washed mince meat?
Here’s the real problem
as long as you cook it thoroughly it’s not terrible but not great. though keeping it in the wrapper would be better (that’s what we do at the restaurant). even a ziploc bag.
i mean assuming the water is clean and the sink is relatively routinely cleaned.
I mean… the sink in the pic is visibly dirty.
deleted by creator
Vinegar and magic eraser (melamine foam) will get pretty much anything off!
Or those tablets for dentures
Not here with hard well water unfortunately… Hardened scale is quite robust against vinegar unless soaked. But either muriatic or phosphoric acid will do it, or hot citric acid. In descending order of effectiveness, as well as risk of giving yourself severe acid burns.
Sinks almost always look like this here as a thin layer of iron scale forms very fast.
citric acid
Everyone should have that stuff in the kitchen, honestly it’s generally more useful than vinegar, short of sweeping floors (vinegar evaporates, citric acid doesn’t). Get it in food-grade, still dirt cheap and you can use it in recipes for acid balance.
The second one is sodium percarbonate, which is essentially hydrogen peroxide stabilised with washing soda. It will de-grease just as well as washing soda with an extra kick, ideal to rinse preserving jars or get tea stains off metal tea sieves – also use that citric acid once in a while to get rid of mineral buildup. Generally speaking if soaking something in one after the other doesn’t clean it then it’s not dirty. You’re a home kitchen, not a chip factory.
Oh and do I need to mention that you shouldn’t combine those. Not that the reaction would create mustard gas or something, it’s merely useless (acid and base neutralise each other), quite exothermic, and a splash risk.
Might just be a bit rusty, that’ll just act like an iron supplement 😂
That’s another 2 violations, Harry.
This is how our ancestor did it
and they lives till their mid 30s.
No they didn’t. Infants and children were dying left and right but if you survived to adulthood you’d most likely die in your 50’s-60’s.
High infant mortality rate is why the average human life expectancy was around 30.
Honestly this is why I hate averages because they can be easily misleading without the original source information to put it into perspective.
I think half of child mortality rates are simply from babies being fucking suicidal.
You didn’t have to make it to adulthood, if you made it to five you would likely see fifty on average. Edit, apologies that it still leaves an average. Second edit, it’s also theorised that children don’t like the taste of vegetables until they reach puberty, children are predisposed not to eat plant matter as they are incapable of knowing whether or not it will kill them.
“Massively unsafe”? only if he wants to eat it afterwards…
It’s brilliant. Once it thaws, just start a campfire under the sink and you can cook it right there. It’s metal, pans are metal, quid pro quo same thing.
Squid pro quo
It will be disgusting but if you thoroughly cook it it should be safe.
Cooking kills most bacteria - but not all, that’s how food poisoning still happens in cooked food (cross contamination too, but that’s a separate issue). You should never defrost meat at room temp, best way is in the fridge since it still keeps it at a temp that’s safe for a few days after being fully defrosted but it takes a day or two to fully defrost. To do it faster you can submerge it in cold water if you replace the water every couple of hours (or more often, depending on your room temp) until you cook it but that’s a last resort if you just need it defrosted in the same day
The fastest way, like 15 mins is to take the sealed package of frozen meat and put it in a container with hot but not boiling water. The meat will act like an ice cube, cooling down the water and other than the very center of the meat it will be ready to cook right away. This is really only good for ground meats because you can fry, flip, and scrape off the frozen center bit while browning the rest of the meat. Still better than microwave defrosting.
This is NOT a food safe practice. Following this advise is extraordinarily dangerous. Thawing under cold, running water is the safe way to thaw frozen meat.
I thought the cooked food poisoning is from the toxins that bacteria/fungi make in the food. The toxins are usually to keep competitors from taking their food.
Afaik, all immeadiately dangerous bacteria get killed by cooking. To completely kill the botulism bacteria for example, you’d have to heat it to 120°C, but the botulism bacteria isn’t dangerous, it just produces toxins (that are destroyed at 80°C). The only real concern here are toxin producing bacteria and fungi (that won’t sufficiently reproduce in such a short timespan as is necessary for thawing 1kg of meat). It might be bad if you left it out for longer.
His training his stomach like an Indian.
Removed by mod
Why not pee on it? It’s warmer so it will work faster and I it is probably cleaner.
This isn’t the pissposting community, so we should shit on it.
keep going, probably fine
