I got food poisoning from thawed chicken a decade ago and since then I rarely ever frozen meat due to PTSD lol

I got food poisoning from thawed chicken a decade ago and since then I rarely ever frozen meat due to PTSD lol
but now I'm 29 and I need budget a bit more efficiently, so I got some meat, portioned them and am now in the process of freezing
>minced meat
>chicken thighs
>meat cubes

I know this is not the most interesting thread but how to deal with frozen meat? what are some tips and tricks?

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  1. 3 weeks ago
    Anonymous

    you gotta cook it moron

    • 3 weeks ago
      Anonymous

      immediately? from the freezer? or can I thaw it for some hours and then cook it so the ice water doesnt frick the flavor up? can it stay in the fridge for a day?

      • 3 weeks ago
        Anonymous

        Thaw shit in the fridge and you will have no issues, usually takes a day or two to thaw stuff out, and then it can last a few more days depending on the initial state of freezing

      • 3 weeks ago
        Anonymous

        >can it stay in the fridge for a day?
        jfc Christ YES.
        That's where you keep the chicken when you don't freeze it so obviously it's fine for a day or more

  2. 3 weeks ago
    Anonymous

    https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/how-temperatures-affect-food#1
    You fricking moron

  3. 3 weeks ago
    Anonymous

    You should invest your time watching videos that actually show food safety standards, one of which thawing meat, which is a standard for all cooking l, you can find plenty on youtube, instead of running your mouth off on this chink site you stupid fricking piece of shit homosexual

    • 3 weeks ago
      Anonymous

      I put whatever frozen protein in a bowl of scalding hot water from the tap. I let it defrost there then cook it. I know it's am anecdote, but I've never had an issue. Our ancestors ate rotting meat. Why can't I defrost something with hot water instead of waiting days doing it proper?

  4. 3 weeks ago
    Anonymous

    put them in freezer bags in whatever portion you're going to use.
    to defrost you have two options:
    1) put in fridge (put a plate under it because it will leak juices) the night before you want to use it, this is the slow option
    2) put it in a bowl in COLD water, change the water every 10 minutes until it's thawed. this is the quick option.

    • 3 weeks ago
      Anonymous

      why cold water, wouldn't that be slower

      • 3 weeks ago
        Anonymous

        Hot water can bring exterior parts up above the food safety danger zone. It also isn't necessary, because putting something frozen, which will be at least negative 15c, into cold water (which will be at least 1 celsius otherwise it would be frozen as well) is still more than enough of a temperature differential to defrost it safely.

    • 3 weeks ago
      Anonymous

      >put a plate under it because it will leak juices
      wat
      I only have this happen if I've used and washed the bag a bunch of times and it's worn out, a new bag shouldn't leak

  5. 3 weeks ago
    Anonymous

    Of course you get food poisoning if you thawed it a decade ago

    • 3 weeks ago
      Anonymous

      how many years does chicken last in the fridge then? 5?

  6. 3 weeks ago
    Anonymous

    please kys so we can all laugh some more ja/ck

  7. 3 weeks ago
    Anonymous

    Tip: Get yourself a good-quality vacuum sealer. It's kind of a unitasker and it takes up space, but it's really good for packaging food for the freezer. Meat in particular that's been vacuum-sealed seems to hold up a lot better over the long term.

    • 3 weeks ago
      Anonymous

      Great advice. Pro tip: buy some inexpensive O2 absorbers and seal one inside the bag. Will taste fresh.

      I dehydrate my own backpacking meals and vacuum sral them with the O2 absorber AND a dessicant pack. Just remove the packs and add hot water.

  8. 3 weeks ago
    Anonymous

    Same, id rather throw meat out I dont use than freeze and have to remember to thaw to use again

  9. 3 weeks ago
    Anonymous

    if you cook meat why does it matter if bacteria is growing on it? won't it just die when you cook it anyways?

  10. 3 weeks ago
    Anonymous

    I won't let raw meat more than 3 months in the freezer, preferably in tupperware rather than soaked in food bags, otherwise it become cardboard, the taste is meh and goodbye proteins.

    Can't keep things indefinitely frozen it's just a temporary storage solution, you can cook your meal in stews, boiled down and add garlic, thyme, ginger, lemon juice and other natural antiseptic/antibacterial plants if you are so paranoid about your lack of probiotics.

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