Dethawing steak in hot water- are we going to get food poisoning?

[Anonymous]

Lets play- Are we going to get food poisoning?
I dethawed steak in hot water 2 days ago, then didnt cook it (something came up). DH put it back in fridge and just cooked and served it tonight. I thought you had to eat the meat immediately after dethawing in hot water or else great peril may emerge?

Thanks all!

[Anonymous]

Sorry, it's just 'thaw'. Running joke in our family. But the word was 'unthawed'.

Use cold water, and let the steak act as an ice cube. It'll melt eventually in cold/cool water.

[Anonymous]

You'll live.

[Anonymous]

It’s defrosted or thawed. Not dethawed.

[Anonymous]

You are supposed to defrost in cold water not hot so you were unsafe to start with,

[Anonymous]

Even if you don’t get sick, it’s just gross.

[Anonymous]

I think OP's statement was rhetorical, not an actual question to be answered.

[Anonymous]

That’s really bad food safety but I doubt you’ll die. Did you at least cook it last 165F?

[Anonymous]

Hi, not rhetorical- trying to google it and getting a lot of conflicting answers. Neither of us were taught to cook as kids nor had parents that cooked that much, and it really shows sometimes!

I dont think we will die. But are we going to be up all night puking?

[Anonymous]

Anonymous wrote:Hi, not rhetorical- trying to google it and getting a lot of conflicting answers. Neither of us were taught to cook as kids nor had parents that cooked that much, and it really shows sometimes!

I dont think we will die. But are we going to be up all night puking?

With steak, likely not. But...thaw in cold water next time AND THEN COOK IT.

Ground meat/poultry is not as forgiving.

[Anonymous]

Anonymous wrote:Sorry, it's just 'thaw'. Running joke in our family. But the word was 'unthawed'.

Use cold water, and let the steak act as an ice cube. It'll melt eventually in cold/cool water.

Right up there with "I borrowed her $20 last week and she never paid me back"

I know there's another one up that same alley I can't remember. I had 5 years of grad school and sometimes I say "unthaw" on purpose.

But then, there is always that "inflammable" thing in English, so why not. . .

[Anonymous]

I grew up in a time where meat was put on the kitchen counter to thaw. But a few years into living with DH (long long time ago) we had some baked chicken and it was decidedly off. Never thawed on the counter again.

[Anonymous]

Hmm. I have confidently thawed all types of meat in very hot water for 30-60 minutes prior to cooking for decades, but always cook immediately thereafter. Best of luck to you!

[Anonymous]

Anonymous wrote:You are supposed to defrost in cold water not hot so you were unsafe to start with,

This. You cooked it in hot water.