"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 08-08-2016, 06:41 PM   #11
Assistant Cook
 
Join Date: Aug 2016
Location: Darkness on the Edge of Town
Posts: 33
Quote:
Originally Posted by GotGarlic View Post
Forgetfulness? Set a timer. Used within 30 minutes? You would be refreezing them immediately after they thaw just enough to separate them. As long as you do that, there will be no issue with food safety.

With this much chicken frozen together in a single block, you will need to devote some time and attention to separating them. The only other way I see to do it is in the refrigerator, and that will take several days. Your choice
I have it in the garage fridge, sucking up the whole bottom deck. I've had to turn the fridge temp up so it gets a little warmer, I don't mind a week long thaw. Not a big worry when its in the spare fridge not absorbing important space. Big thing! I don't have coolers/etc big enough for it. The other problem I've had with water bathes is you need to shield the meat from direct contact with it as it'll trade good juices for water.
__________________

__________________
Nova is offline   Reply With Quote
Old 08-08-2016, 06:42 PM   #12
Assistant Cook
 
Join Date: Aug 2016
Location: Darkness on the Edge of Town
Posts: 33
Quote:
Originally Posted by RPCookin View Post
This is what I'd do, just keep checking it and pry off the ones that you can as they loosen up, but before they are actually thawed. Then they can be refrozen in the 10 pound lots that you need. Sometimes there are awkward side effects to a good deal.
heh, got it from work. Can also get things like a case of bacon (12 1LBs retail packs) for 25 bucks.
__________________

__________________
Nova is offline   Reply With Quote
Old 08-08-2016, 07:02 PM   #13
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,127
Quote:
Originally Posted by Nova View Post
heh, got it from work. Can also get things like a case of bacon (12 1LBs retail packs) for 25 bucks.

Huh. Where can we all sign up?
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 08-08-2016, 07:11 PM   #14
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,887
Quote:
Originally Posted by Nova View Post
I have it in the garage fridge, sucking up the whole bottom deck. I've had to turn the fridge temp up so it gets a little warmer, I don't mind a week long thaw. Not a big worry when its in the spare fridge not absorbing important space. Big thing! I don't have coolers/etc big enough for it. The other problem I've had with water bathes is you need to shield the meat from direct contact with it as it'll trade good juices for water.
Did you miss or ignore the excellent idea from GG about using your bath tub?
The water bath won't hurt the frozen chicken but if you're worried about it, simply put the frozen block of chicken in a large plastic lawn bag.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 08-08-2016, 07:16 PM   #15
Assistant Cook
 
Join Date: Aug 2016
Location: Darkness on the Edge of Town
Posts: 33
Quote:
Originally Posted by Kayelle View Post
Did you miss or ignore the excellent idea from GG about using your bath tub?
The water bath won't hurt the frozen chicken but if you're worried about it, simply put the frozen block of chicken in a large plastic lawn bag.
No way in hell would I do that, my butt hangs around in there.
__________________
Nova is offline   Reply With Quote
Old 08-08-2016, 07:45 PM   #16
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,912
How endearing. You came here and asked for help, remember. You sure are going out of your way to make this a fun interaction.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 08-08-2016, 08:48 PM   #17
Head Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 1,087
Sorry - guess I'm just repeating everything that has already been said...

You shouldn't thaw directly in water in the first place. They should be encased in a plastic bag.
You will have to set a timer. Then test and pull off - still inside the plastic bag - the breasts as they loosen. Remove those and rewrap. Wear plastic bags or gloves yourself so you don't contaminate.

LOL -Your butt must be pretty strong if it gets thru the plastic bag- or are you worried about you picking up a few feathers from the chicken?

60 lbs at 10 lb ea. - you have 5 others than can take a turn next time!

You get this from work? How do you defrost it at work?
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 08-08-2016, 09:36 PM   #18
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,887
Quote:
Originally Posted by Nova View Post
No way in hell would I do that, my butt hangs around in there.
You obviously really don't want any suggestions about the best way to defrost them. By the way, your porcelain bath tub can be disinfected with bleach just the same as your kitchen sink.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 08-09-2016, 08:57 AM   #19
Assistant Cook
 
Join Date: Aug 2016
Location: Darkness on the Edge of Town
Posts: 33
Quote:
Originally Posted by GotGarlic View Post
How endearing. You came here and asked for help, remember. You sure are going out of your way to make this a fun interaction.
Sorry, on top of my question exists an nasty cough that has sapped me of energy and consideration.

Butt no, the tub idea is unappealing to me from the nature of it being used daily.
__________________
Nova is offline   Reply With Quote
Old 08-09-2016, 09:03 AM   #20
Assistant Cook
 
Join Date: Aug 2016
Location: Darkness on the Edge of Town
Posts: 33
Quote:
Originally Posted by Kayelle View Post
You obviously really don't want any suggestions about the best way to defrost them. By the way, your porcelain bath tub can be disinfected with bleach just the same as your kitchen sink.
Fiberglass tub, so it can take the bleaching fine, I just don't have the available time to do it like that. up at 3am to leave by 330am, home by 3pm, relax and start to figure out dinner and get it rolling by 5pm to have it ready at 6. then crash out 8-9pm to repeat the evil cycle. The block is big enough that it can't be submerged before water goes over the overflow drain. And you don't disinfect stainless steel with bleach, great way to ruin it.
__________________

__________________
Nova is offline   Reply With Quote
Reply

Tags
chicken

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:05 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.