Discussion
I have a small goose in my freezer , weighing in at 4.6 kilo's. Its earmarked for dinner on Sunday for a family occasion.
Is there a rough calculation as to how long it will take to defrost in the fridge? It will be removed from its packaging and the cavity emptied. I''m thinking midday Friday should be ok, what do others think?
Is there a rough calculation as to how long it will take to defrost in the fridge? It will be removed from its packaging and the cavity emptied. I''m thinking midday Friday should be ok, what do others think?
As an update, Goose was fecking great, several of the diners had not had goose before , they loved it!
I did a stock from the giblets, a Delia Smith recipe , top hit as well, made a gorgeous gravy.
Mass stampede to get extra crispy skin , so yep, 100% . Brilliant when things turn out well
I did a stock from the giblets, a Delia Smith recipe , top hit as well, made a gorgeous gravy.
Mass stampede to get extra crispy skin , so yep, 100% . Brilliant when things turn out well
Hosenbugler said:
As an update, Goose was fecking great, several of the diners had not had goose before , they loved it!
I did a stock from the giblets, a Delia Smith recipe , top hit as well, made a gorgeous gravy.
Mass stampede to get extra crispy skin , so yep, 100% . Brilliant when things turn out well
Fat runoff reserved for future roasties?I did a stock from the giblets, a Delia Smith recipe , top hit as well, made a gorgeous gravy.
Mass stampede to get extra crispy skin , so yep, 100% . Brilliant when things turn out well
227bhp said:
Why would that matter? He isn't going to eat it raw.
Because the existing bacteria within the meat could multiply to the point where they are potentially dangerous unless you completely nuke them from orbit rendering Sunday lunch inedible.Better to hinder their procreation (or singular division) so you can cook something edible without killing your favourite family member.
21TonyK said:
227bhp said:
Why would that matter? He isn't going to eat it raw.
Because the existing bacteria within the meat could multiply to the point where they are potentially dangerous unless you completely nuke them from orbit rendering Sunday lunch inedible.Better to hinder their procreation (or singular division) so you can cook something edible without killing your favourite family member.
It has bacteria on it when you buy it, are you suggesting that we have to freeze every piece of meat or poultry then defrost it in the fridge as we are incapable otherwise?
227bhp said:
21TonyK said:
227bhp said:
Why would that matter? He isn't going to eat it raw.
Because the existing bacteria within the meat could multiply to the point where they are potentially dangerous unless you completely nuke them from orbit rendering Sunday lunch inedible.Better to hinder their procreation (or singular division) so you can cook something edible without killing your favourite family member.
It has bacteria on it when you buy it, are you suggesting that we have to freeze every piece of meat or poultry then defrost it in the fridge as we are incapable otherwise?
And, honestly, don't worry yourself about my cookery skills.
Edited by 21TonyK on Friday 28th April 10:24
21TonyK said:
I think you may have misunderstood the OPs question. He wasn't asking about freezing he was asking how long he should allow for an already frozen goose to defrost.
And, honestly, don't worry yourself about my cookery skills.
No I haven't misunderstood it at all, go back and read. I'm not worrying myself over your cookery skills either.And, honestly, don't worry yourself about my cookery skills.
Edited by 21TonyK on Friday 28th April 10:24
It's simple; take bird from freezer, don't put in fridge as there is nothing to be gained.
It has nothing to do with bacteria if you are going to cook it when it's defrosted.
227bhp said:
No I haven't misunderstood it at all, go back and read. I'm not worrying myself over your cookery skills either.
It's simple; take bird from freezer, don't put in fridge as there is nothing to be gained.
It has nothing to do with bacteria if you are going to cook it when it's defrosted.
If you seriously think your suggestion of leaving it at room temperature for probably best part of 24 hours before cooking is a good one you need to educate yourself a little more about food safety before advising others.It's simple; take bird from freezer, don't put in fridge as there is nothing to be gained.
It has nothing to do with bacteria if you are going to cook it when it's defrosted.
What you (or I) might do ourselves in our own home is one thing but your advice is contrary to that of food standards authority and goes against the practice in every professional kitchen.
Whether or not anyone would die from following you advice is debatable but they certainly would have a significantly increased risk of illness.
So why take that risk when there is absolutely no need to do so.
21TonyK said:
If you seriously think your suggestion of leaving it at room temperature for probably best part of 24 hours before cooking is a good one you need to educate yourself a little more about food safety before advising others.
What you (or I) might do ourselves in our own home is one thing but your advice is contrary to that of food standards authority and goes against the practice in every professional kitchen.
Whether or not anyone would die from following you advice is debatable but they certainly would have a significantly increased risk of illness.
So why take that risk when there is absolutely no need to do so.
There is no risk.What you (or I) might do ourselves in our own home is one thing but your advice is contrary to that of food standards authority and goes against the practice in every professional kitchen.
Whether or not anyone would die from following you advice is debatable but they certainly would have a significantly increased risk of illness.
So why take that risk when there is absolutely no need to do so.
Your lack of common sense, or Physics is letting you down, when you understand Physics and Chemistry more you will become a better cook. You can quote me all the BS you like, you can't change the laws of physics.
You don't think there is any risk that parts of the poultry could still be frozen using your chosen method and therefore need careful and longer cooking?
If I take a frozen bird out and dump it on the worktop in my kitchen this morning it will still have frozen parts when I get home tonight. If I put a thermometer on it not one part will be at equilibrium with the room temp, it will all be colder.
Think about it, the bird will not be at room temp for 24hrs, it will be in a room at a certain temp for 24hrs. It will remain frozen or cold for a large percentage of that time.
Which parts will defrost first and be exposed the longest? Oh yeah, the outside bits - they will be the ones which get the most heat when it's cooked. Not only that, but they will be kept cold by the other deeper parts which take longer to defrost.
Which part of the bird takes the longest to cook? Uh yeah, the deepest parts which were the ones which haven't been defrosted for too long.....
hmmm... havent we been here before...
Ye Olde Chicken in a bag hygiene debate again!
edit : for what its worth, no problem leaving a big frozen bird out at room temp to defrost for 24hr.... just whack it in the fridge once its almost defrosted if you are worried about it getting too warm...
Ye Olde Chicken in a bag hygiene debate again!
edit : for what its worth, no problem leaving a big frozen bird out at room temp to defrost for 24hr.... just whack it in the fridge once its almost defrosted if you are worried about it getting too warm...
Lynchie999 said:
hmmm... havent we been here before...
Ye Olde Chicken in a bag hygiene debate again!
edit : for what its worth, no problem leaving a big frozen bird out at room temp to defrost for 24hr.... just whack it in the fridge once its almost defrosted if you are worried about it getting too warm...
Haha, yes I remember that one, this is only a little bit different!Ye Olde Chicken in a bag hygiene debate again!
edit : for what its worth, no problem leaving a big frozen bird out at room temp to defrost for 24hr.... just whack it in the fridge once its almost defrosted if you are worried about it getting too warm...
The OP asked (on Tuesday) if a frozen goose would defrost in time for cooking on Sunday if he put it in the fridge Friday midday.
I suggested the day before as it can take longer than most people might think.
Given the OP’s request and not knowing the history of the goose this is the safest option. No debate, no argument. If you want to argue it you know less than you think about food safety, bacterial growth and microbial poisoning.
If I could be bothered I would dig out all my old books and give you the calcs.
Why anyone would argue against that advice is boggling.
When I finish lunch service today I have a 50 mile drive at motorway speeds. Should I wear a seatbelt? History tells me I’m very unlikely to have an accident so really not worth it is it? Bet I get home safe.
What if I do have an accident at 70 mph. I’ll probably get hurt. Maybe worse. Or possibly I might get pulled and fined, maybe points (I dunno).
Bit like if I incorrectly defrosted something at work, might make someone ill, might not. If I do my ability to run the catering for multiple sites, manage several kitchens, advise on and teach food safety and prepare clinical feeds safely might be questioned. Maybe I might be replaced or just sacked. Might get away with it though. But then an EHP could find a chicken on the side when they do a spot inspection and consider it serious enough to reduce our food safety score which I have to explain to my employer.
Yeah we can all take risks but the OP didn’t need to.
If the OP had asked at 10am on Sunday morning how to defrost a frozen goose he needed cooked and on the table by 2pm I would have suggested another method of defrosting. Potentially higher risk but one I regularly use at home knowing the history of what I am cooking and relying 3 years at catering college, annual food safety refresher training and 20+ years experience in professional kitchens.
(wow that's the longest post I've made!)
I suggested the day before as it can take longer than most people might think.
Given the OP’s request and not knowing the history of the goose this is the safest option. No debate, no argument. If you want to argue it you know less than you think about food safety, bacterial growth and microbial poisoning.
If I could be bothered I would dig out all my old books and give you the calcs.
Why anyone would argue against that advice is boggling.
When I finish lunch service today I have a 50 mile drive at motorway speeds. Should I wear a seatbelt? History tells me I’m very unlikely to have an accident so really not worth it is it? Bet I get home safe.
What if I do have an accident at 70 mph. I’ll probably get hurt. Maybe worse. Or possibly I might get pulled and fined, maybe points (I dunno).
Bit like if I incorrectly defrosted something at work, might make someone ill, might not. If I do my ability to run the catering for multiple sites, manage several kitchens, advise on and teach food safety and prepare clinical feeds safely might be questioned. Maybe I might be replaced or just sacked. Might get away with it though. But then an EHP could find a chicken on the side when they do a spot inspection and consider it serious enough to reduce our food safety score which I have to explain to my employer.
Yeah we can all take risks but the OP didn’t need to.
If the OP had asked at 10am on Sunday morning how to defrost a frozen goose he needed cooked and on the table by 2pm I would have suggested another method of defrosting. Potentially higher risk but one I regularly use at home knowing the history of what I am cooking and relying 3 years at catering college, annual food safety refresher training and 20+ years experience in professional kitchens.
(wow that's the longest post I've made!)
21TonyK said:
The OP asked (on Tuesday) if a frozen goose would defrost in time for cooking on Sunday if he put it in the fridge Friday midday.
I suggested the day before as it can take longer than most people might think.
Given the OP’s request and not knowing the history of the goose this is the safest option. No debate, no argument. If you want to argue it you know less than you think about food safety, bacterial growth and microbial poisoning.
If I could be bothered I would dig out all my old books and give you the calcs.
Why anyone would argue against that advice is boggling.
When I finish lunch service today I have a 50 mile drive at motorway speeds. Should I wear a seatbelt? History tells me I’m very unlikely to have an accident so really not worth it is it? Bet I get home safe.
What if I do have an accident at 70 mph. I’ll probably get hurt. Maybe worse. Or possibly I might get pulled and fined, maybe points (I dunno).
Bit like if I incorrectly defrosted something at work, might make someone ill, might not. If I do my ability to run the catering for multiple sites, manage several kitchens, advise on and teach food safety and prepare clinical feeds safely might be questioned. Maybe I might be replaced or just sacked. Might get away with it though. But then an EHP could find a chicken on the side when they do a spot inspection and consider it serious enough to reduce our food safety score which I have to explain to my employer.
Yeah we can all take risks but the OP didn’t need to.
If the OP had asked at 10am on Sunday morning how to defrost a frozen goose he needed cooked and on the table by 2pm I would have suggested another method of defrosting. Potentially higher risk but one I regularly use at home knowing the history of what I am cooking and relying 3 years at catering college, annual food safety refresher training and 20+ years experience in professional kitchens.
(wow that's the longest post I've made!)
dude... chill out... I suggested the day before as it can take longer than most people might think.
Given the OP’s request and not knowing the history of the goose this is the safest option. No debate, no argument. If you want to argue it you know less than you think about food safety, bacterial growth and microbial poisoning.
If I could be bothered I would dig out all my old books and give you the calcs.
Why anyone would argue against that advice is boggling.
When I finish lunch service today I have a 50 mile drive at motorway speeds. Should I wear a seatbelt? History tells me I’m very unlikely to have an accident so really not worth it is it? Bet I get home safe.
What if I do have an accident at 70 mph. I’ll probably get hurt. Maybe worse. Or possibly I might get pulled and fined, maybe points (I dunno).
Bit like if I incorrectly defrosted something at work, might make someone ill, might not. If I do my ability to run the catering for multiple sites, manage several kitchens, advise on and teach food safety and prepare clinical feeds safely might be questioned. Maybe I might be replaced or just sacked. Might get away with it though. But then an EHP could find a chicken on the side when they do a spot inspection and consider it serious enough to reduce our food safety score which I have to explain to my employer.
Yeah we can all take risks but the OP didn’t need to.
If the OP had asked at 10am on Sunday morning how to defrost a frozen goose he needed cooked and on the table by 2pm I would have suggested another method of defrosting. Potentially higher risk but one I regularly use at home knowing the history of what I am cooking and relying 3 years at catering college, annual food safety refresher training and 20+ years experience in professional kitchens.
(wow that's the longest post I've made!)
Lynchie999 said:
dude... chill out...
It's okay. I made it home although I did wear a seatbelt so didn't get the rush from "living on the edge".Just in time to get a pre 6pm beer in.
I will shortly be deep frying some cod fillet that's been at ambient temperature in the boot of my car all afternoon.
Will I die? No.
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