Can i simply bake frozen chicken or does it actually need to thaw over several hours or immersed in cold water or something?
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Im hungry now!
This is how you quickly defrost a chicken: https://www.youtube.com/watch?v=S2jlCx_xqFw
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Im hungry now!
I had consistent results with my instantpot/pressure cooker when cooking from frozen. The breast was always cooked thoroughly and tender.
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This is why air fryers or a sous vide are perfect for frozen foods. Air fryer chicken is super simple and pretty quick. Sous vide even easier but takes a bit longer.
Edit: because you lot seem to not understand that an air fryer is just a convection oven...
https://foodess.com/air-fryer-frozen-chicken-breast/
https://realsimplegood.com/air-fryer-frozen-chicken-breasts/
https://savaskitchen.com/frozen-chicken-breasts-in-air-fryer/
Are you all putting the air fryer on broil at 450 or something? Lol
Air frying a frozen chicken is like the perfect way to burn the outside while keeping the inside raw.
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Well, other than microwaving it, or cooking it from frozen, or thawing it in water.
Just don't sit it on a counter in open air for 8 hours to thaw and you'll be fine.
2 hours max in the danger zone. More than that will get people sick.
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if you dont defrost it first you will most likely over cook the outside while the middle will be frozen or undercooked. potentially dangerous for chicken.
pro tip for fast defrosting? cut it up in smaller pieces, while its frozen. this gives each piece a greater surface area, meaning it will defrost and cook much faster. in this case, baking would be slowest option, i would chop into cubes and pan fry.
whip up a slice of nice verse pie.
"Potentially" dangerous for the chicken? Isn't the chicken usually dead by this point?
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If it was me, I would just throw it in the fridge and find something else, and eat it tomorrow. If you have a meat thermometer you can try to make it work with low heat, or there are other ways to cook it that work fine (maybe thaw in cold water and then cut it to strips and sort of stir-fry it for example), but I think the 1-2 times I tried something like this I was not happy with the result.
Cut it while it's at least a little bit frozen. Much easier to cut that way.
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Air frying a frozen chicken is like the perfect way to burn the outside while keeping the inside raw.
wrote on last edited by [email protected]Mmm, nice pink center
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This is how you quickly defrost a chicken: https://www.youtube.com/watch?v=S2jlCx_xqFw
I find it amazing they never revealed their identity and it will forever remain a mystery.
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Run it under lukewarm water from the faucet. A tiny stream will do. It'll thaw in 30minish. Certainly quicker than just shoving it in the oven as is
Using warm water is unsafe. Cold water only.
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Im hungry now!
You would have to chop it up into manageable pieces, somehow, while it's frozen. Then bake or fry or whatever.
Basically make your own chicken nuggets, which are designed to be baked from frozen.
Then the problem becomes cutting solid chicken into slices or strips or bite size cubes. Not sure how to do that reliably or safely
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This is why air fryers or a sous vide are perfect for frozen foods. Air fryer chicken is super simple and pretty quick. Sous vide even easier but takes a bit longer.
Edit: because you lot seem to not understand that an air fryer is just a convection oven...
https://foodess.com/air-fryer-frozen-chicken-breast/
https://realsimplegood.com/air-fryer-frozen-chicken-breasts/
https://savaskitchen.com/frozen-chicken-breasts-in-air-fryer/
Are you all putting the air fryer on broil at 450 or something? Lol
Please explain how you think frozen chicken in an air fryer would turn out ok. I'm curious.
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2 hours max in the danger zone. More than that will get people sick.
No you won't. This whole defrost conversation always bothers the hell out of me because people leave out a very important factor. Will the defrosted item be consumed right away or will it be cooked first?
Cooking it kills the bacteria that would've came about during defrosting in the "danger zone". I'm not saying you can leave it on the counter for a week but it's not as bad as a lot of people on the internet make it sound.
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I use an old cpu cooler to effectively increase the surface area without cutting, works a treat
But how much heatsink? Pea sized is surely a bit small for a whole chicken. Maybe egg sized?
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Defrost in fridge, no other safe way to do it.
I cook from frozen all the time, but I use a sous vide stick in a cooler box (keeps the water insulated so less heat loss), then finish in the air fryer.
EDIT: ITT people who clearly win the lottery every time they buy a ticket
LOL, I throw my meat (wrapped) on the hood of the pickup and let it cook in the summer sun for a couple of hours. Always astonishes me at what people deem unsafe. Some y'all would starve to death within 2-weeks if teleported to the middle ages.
My wife wraps the dinner leftovers, leaves it on the table, we eat it for lunch, or sometimes dinner the next day. And here come the rebuttals:
YOU WILL DIE!
We haven't had a single tummy ache.
YOU WILL DIE!
Lived like this our whole lives, into middle age. No tummy aches.
YOU WILL DIE EVENTUALLY!
Got me there.
Most of y'all would be horrified at how we lived Hurricane Ivan. Buddy brought a 5g bucket of meat over. No electricity, no refrigeration. We cooked everything to hell and back, ate the seafood that evening, munched on the beef and chicken for 3 days after.
I suspect everyone took a health or food prep class and decided any meat left under 140°F for X minutes instantly and magically turns to poison. Now I'm going to go all anti-vaxer: I hAve aN ImmUnE SySTem!
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No you won't. This whole defrost conversation always bothers the hell out of me because people leave out a very important factor. Will the defrosted item be consumed right away or will it be cooked first?
Cooking it kills the bacteria that would've came about during defrosting in the "danger zone". I'm not saying you can leave it on the counter for a week but it's not as bad as a lot of people on the internet make it sound.
See my comment under yours.
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Mmm, nice pink center
I like my chicken rare
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"Potentially" dangerous for the chicken? Isn't the chicken usually dead by this point?
Not in this house, but you do you.
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No you won't. This whole defrost conversation always bothers the hell out of me because people leave out a very important factor. Will the defrosted item be consumed right away or will it be cooked first?
Cooking it kills the bacteria that would've came about during defrosting in the "danger zone". I'm not saying you can leave it on the counter for a week but it's not as bad as a lot of people on the internet make it sound.
wrote on last edited by [email protected]Wait what? Do you not know why this is a food safety issue?
Bacteria like to grow. Do you know what cooking does? Yep! It kills the bacteria. Here's the thing though...as the bacteria are growing before we kill them, they are all making waste products.
Do you know what cooking does NOT destroy? Yup, bacterial waste products.
Think of it like this. When certain bacteria grow, they make a poison as a byproduct. For our purposes, pretend the byproduct is bleach.
What happens when you put a living being in a 200 degree oven? It dies. What happens when you put bleach in a 200 degree oven? Maybe it will turn into vapor...idk...but once it cools and recondenses, it's still going to be bleach.
Some cases of food poisoning are due to colonization by live bacteria, but other cases of food poisoning are due to bacterial waste chemicals/byproducts, even if all of the pathogens are killed.
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LOL, I throw my meat (wrapped) on the hood of the pickup and let it cook in the summer sun for a couple of hours. Always astonishes me at what people deem unsafe. Some y'all would starve to death within 2-weeks if teleported to the middle ages.
My wife wraps the dinner leftovers, leaves it on the table, we eat it for lunch, or sometimes dinner the next day. And here come the rebuttals:
YOU WILL DIE!
We haven't had a single tummy ache.
YOU WILL DIE!
Lived like this our whole lives, into middle age. No tummy aches.
YOU WILL DIE EVENTUALLY!
Got me there.
Most of y'all would be horrified at how we lived Hurricane Ivan. Buddy brought a 5g bucket of meat over. No electricity, no refrigeration. We cooked everything to hell and back, ate the seafood that evening, munched on the beef and chicken for 3 days after.
I suspect everyone took a health or food prep class and decided any meat left under 140°F for X minutes instantly and magically turns to poison. Now I'm going to go all anti-vaxer: I hAve aN ImmUnE SySTem!
The people who throw away leftovers after a day or two (or refuse to eat leftovers) are insane. They’re the same ones who won’t drink a bottle of water after its “expiration date”. Smell the thing. If it’s gross, get rid of it. Otherwise, it’s fine. I mean damn, people.
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Wait what? Do you not know why this is a food safety issue?
Bacteria like to grow. Do you know what cooking does? Yep! It kills the bacteria. Here's the thing though...as the bacteria are growing before we kill them, they are all making waste products.
Do you know what cooking does NOT destroy? Yup, bacterial waste products.
Think of it like this. When certain bacteria grow, they make a poison as a byproduct. For our purposes, pretend the byproduct is bleach.
What happens when you put a living being in a 200 degree oven? It dies. What happens when you put bleach in a 200 degree oven? Maybe it will turn into vapor...idk...but once it cools and recondenses, it's still going to be bleach.
Some cases of food poisoning are due to colonization by live bacteria, but other cases of food poisoning are due to bacterial waste chemicals/byproducts, even if all of the pathogens are killed.
wrote on last edited by [email protected]There's a difference between food or meat that had been refrigerated and then was sat out and allowed to return to room temperature as compared to meat that is frozen and is allowed to de-thaw for a few hours.
The ice inside of the meat will keep the overall meat cool enough that bacteria will not grow on it for a while.
I have been thawing meat for over a decade and sitting some meat out in a bowl or on a plate and allowing it to thaw for two or three hours has never gotten anybody sick from my cooking.
