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.

@ObviouslyNotBanana@lemmy.world avatar

Squid pro quo


Why not pee on it? It’s warmer so it will work faster and I it is probably cleaner.

@ObviouslyNotBanana@lemmy.world avatar

This isn’t the pissposting community, so we should shit on it.


This is how our ancestor did it


and they lives till their mid 30s.

ThatWeirdGuy1001, (edited )

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.

Maco1969, (edited )

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.


I’ve already made a couple of comments but I thought I’d throw this one in too, ancient societies held coming of age as a big deal because it meant that you’d reached a point where you were worth investing in, prior to that you were cannon fodder.


It makes the stories about the Spartans throwing babies off a cliff make much more sense.

Even as a fully healthy baby your odds were low so if there were any anomalies might as well just remove it from the equation


It’s occasionally a survival strategy, rodents will eat their young if they are exposed to high levels of stress immediately after giving birth. Some sharks do it in vitro with their siblings. Edit, higher mammels tend to offer up the ability to sustain the young as a valuable survival trait, except male lions, if a male lion takes over a pride the first thing it does is kill all the cubs so the females go into heat sooner. Nature is harsh.

@ICastFist@programming.dev avatar

I think half of child mortality rates are simply from babies being fucking suicidal.


Sure, it might be safe to eat after it’s been cooked, but who wants washed mince meat?

@ObviouslyNotBanana@lemmy.world avatar

Here’s the real problem

@FleetingTit@feddit.de avatar

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 know it isn’t food safe but it is 10 mins or less and if you are cooking it as ground meat and you break down cook it fully then you are pretty unlikely to have bacteria issues. I wouldn’t do it to a roast where the outside is going to be defrosted way longer than the center.

Also the best thing is to freeze ground meat in thin layers, like one pound in a large Ziploc so it is less than 3 cm thick and defrosts fast without the hot water.


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.


It is - the bacteria and fungus grow extremely rapidly when it’s between refrigerator and cooking temperature, hence why you usually cook meat from refrigerator temp and don’t wait for it to get to room temp unless you need an excuse to get out of work for a very painful few days.

Defrosting meat in room temp or hot water gets the outer layers to room temp or warmer much faster than cold water, and the outer sections immediately begin to grow bacteria/fungus extremely fast because of it. Cold water will slow that growth down long enough for the middle to defrost, but you need to keep changing the water or the bacteria will just keep growing faster and faster.

Also, defrosting meat too fast or cooking it while frozen messes with the texture and flavor of it because the ice crystals haven’t had time to reintegrate into whatever is being cooked which is why you don’t cook stuff that is still frozen (not to mention it will cook extremely unevenly)


hence why you usually cook meat from refrigerator temp and don’t wait for it to get to room temp unless you need an excuse to get out of work for a very painful few days.

If you practice basic cleanliness in the kitchen, this is much more unlikely than you’re making it out to be. I always defrost on the counter overnight and put in the fridge in the morning, and I’ve never given myself food poisoning of any sort.

There is a big difference between commercial food safety regulations and what is safe enough for individuals at home.

@ApfelstrudelWAKASAGI@feddit.de avatar

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.


This is the reason that the food standard cooking temperature for a variety of different meats in the EU is 80c for a variety of different amounts of time, it’s not to kill the pathogens it’s to kill the by-products. Edit typo. Edit facts food.gov.uk/…/cooking-safely-in-your-business


doesn’t everyone do this?


His training his stomach like an Indian.

@navitux@lemmy.world avatar

that’s to increase the flavor

@Holzkohlen@feddit.de avatar

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

@cupcakezealot@lemmy.blahaj.zone avatar

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.



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  • stom,
    @stom@lemmy.world avatar

    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 😂


    I think that’s a sponge.

    @stebo02@sopuli.xyz avatar

    i hope so

    @insomniac_lemon@kbin.social avatar

    It's a sponge alright.
    A sponge made of meat.


    Clean your Homes Germiest Places, where and how

    Fixed that for you, just linked to the original


    But for real now, is desinfecting your home with bleach that often really healthy (or good for the environment)?

    I mean, you should probably not raw dog thaw that meat like a psychopath and obviously cleaning the kitchen, bathroom etc is important, but come on.

    They mention the toothbrush holder - this thing is gross, ok? I mean it is disgusting and I also try to wash and keep it as dry and clean as I can. But it’s not because of germs, since I put the butt of my toothbrush there, not its freaking head that goes in my mouth, and I don’t start my day by licking the bottom of that glass either.

    It’s just funny to me to read this article when everyone around is saying how important germs are for our health and allergy protection and how we are supposed to let kids eat dirt basically but then they tell us to bleach the crap out of the sink drain because germs. Then you go read about the hygiene hypothesis in the author’s next article.

    Also come on, who has time to take off the stove knobs every week and clean them thoroughly? Does the first bullet point suggest I replace a rag with a rag? Or did I misunderstand something?


    It’s rags all the way down.

    Also my stove knobs are worse than doorknobs? Doubt.


    Idk you’re probably right


    Oh thanks mate!


    Oooooh who lives in tepid water floating in dirty sinks?


    Sal - MO-Nella!

    jopepa, (edited )

    Abhorrently grey and uncertain it’s beef

    Edit: you kids weren’t ready, I forgot to ask, that’s on me.




    When sick days stack up and you’re after C. Diff

    @Late2TheParty@lemmy.world avatar


    jopepa, (edited )

    Then call up your boss before you’re gut like a fish



    @insomniac_lemon@kbin.social avatar

    That's another 2 violations, Harry.


    "Massively unsafe"? only if he wants to eat it afterwards...

    rockSlayer, (edited )

    Granted it’s usually done in something substantially cleaner, but this is pretty much how professional kitchens thaw frozen meat.

    Edit: here’s my faq so people can stop assuming things about this method of thawing meat.

    • this is safe to do. Meat is cooked at temperatures that kill all potential bacteria and parasites, even for steaks cooked medium rare.
    • this is generally done with the meat still in the packaging, unless there’s a dedicated place to thaw meat. The thawing container is washed before and after each use.
    • it’s always done with cold, running water to prevent the meat from thawing unevenly or unsafely.

    Hopefully in a clean container though?


    In my experience, we left it in the packaging, and also the taps continued running as that helped speed it along. Strictly in cold water.


    That sound marginally better but honestly I've never experienced a kitchen where it would be okay to thaw meat outside the fridge. This might be a Danish thing, but if the health inspector came by and saw that, the restaurant would probably get fined.


    Having worked in several professional kitchens, I have to debunk this. You don't throw unpacked, raw meat into a zink (with or without water) to thaw it. You leave it in the fridge, preferably in a closed container until it's thawed. leaving it out in room temperature makes it a feast for bacteria.


    Which restaurant is that? Just want to know so I can avoid spending the day in the toilet vomiting and shitting.

    • this is safe to do. Meat is cooked at temperatures that kill all potential bacteria and parasites, even for steaks cooked medium rare.
    • this is generally done with the meat still in the packaging, unless there’s a dedicated place to thaw meat. The thawing container is washed before and after each use.
    • it’s always done with cold, running water to prevent the meat from thawing unevenly or unsafely.
    • I was working in my college cafeteria.

    I just wanted to make sure you know that food poisoning happens even when all microorganisms are already dead. Some bacterial toxins are resistant to high temperatures and can still cause disease even after their source has been killed. That’s why cooking something that’s been sitting around in warm or room temperature doesn’t make it safe to eat, even though it makes of safer than not cooking it.


    ServSafe, who does industry standard food safety certifications, condones defrosting frozen foods this way, submerged in cool running water. It’s perfectly safe, although the method shown in the original picture will require cleaning the whole sink as raw. As stated, usually this is done with the food wrapped in plastic and placed in a smaller container.

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