Can I put some whole chickens in cold water to thaw them out safely?  If it is safe to do it that way, how long should it take?   I have unexpected company coming tomorrow for dinner and don't have time to go shopping again.  I have chickens in the freezer, but no time to thaw them in the refrigerator. 

One is not supposed to thaw outside the refrigerator, but I have an idea it's because of the tendency to leave them out too long.  Frankly, at 40 degrees in our refrigerator, it would take two days to thaw in the fridge.  I have often started the thawing process on a bird by putting it in a pan butt-end up (in other words a pan just big enough to hold it without it laying down).   Fill pan with COLD water.  Then turn on a teensy dribble of cold water directly into the cavity of the poultry- a little more that a drip - and check frequently.  When I can pry out the giblets, I then rinse it well in warm water, transfer to an open dish and put in the refrigerator to finish thawing.  I would definitely NOT recommend leaving it out overnight.   If you do it this way, put it in the fridge when you go to bed and take it back out in the morning if it's still way too frozen.   I've never made anybody sick this way, but keep in mind, all the best  sources say to always thaw in the refrigerator.  

 You are correct in YOUR method.... the whole bird in cold water, with the faucet dripping in the container.  The running COLD water will "irrigate" and "flush" the container ---- insuring the safest method.

It is a no brainer if you are just using portions, just use the same technique, they will thaw quickly.

And my 5th wife [or was it the 4th?], would take a whole FROZEN bird [3 1/2 lbs, rinsed and dried], in a big Dutch oven, COVER with a tomato based CACCIATORE-STYLE sauce, put on the lid, and put in a 325-350 F oven for about 3-4 hours......

It will turn into a delicious, falling off the bone, "stew", excellent on some pilaf, or even pasta or noodles.........

Help, I made a chicken dish last night with cooked chicken pieces, tomato sauce, carrots, hot peppers and potatoes.  I forgot to put it in the refrigerator.  Since the chicken was totally cooked is it safe to eat?  Thank your for taking the time to respond.

Absolutely not! You could get seriously ill by doing so unless your kitchen was at, say, 45° F. all night.  Bacteria grows rapidly in cooked food too.  At this point, you shouldn't even give it to the dog. 

Thanks for your list of microwave safety tips, which are great.

I bought a set of plates that says "microwave safe" on the bottom, but I'm wondering if this is 100% reliable. Are there strict standards in place to be sure that companies cannot write this unless the plates contain no lead or other toxic chemicals?

I assume that the plates are not plastic.   I remain suspicious of plastic in the microwave.  I sometimes warm items that are neither greasy nor sugary in Tupperware, but I prefer to use safe glass, porcelain or crockery.   Here's some further warnings and guidelines from Dr. Weil.  He also warns against using plastic wrap.  Personally I use the Tupperware Microwave Cover which is high enough it doesn't come into contact with the food..

Yes, there are laws that items must be safe, but the testing procedures aren't foolproof not done in every case.  Your greatest concern is lead; almost nothing else will come through.  The page, Testing Tableware, has some guidelines with which I thoroughly agree.  It also explains the risks and drawbacks of using the kits.  

Personally, I only use cooking dishes (in conventional oven or microwave) and tableware from major manufacturers, particularly such as Corningware.  If you are reasonably sure the item is okay, but not positive and don't want to invest in a kit or risk indefinite results from such a test, be sure never to use them with acidic foods, which is the main reason lead leaches out.  This includes marinades, tomato based products, coffee, tea, almost all fruits and juices, pickled foods and many others.  And remember that while heat and especially microwaving can considerably increase leaching of lead into food, such dishes aren't safe for daily use even if not used in the microwave.  I remember a case of a family in California who all had the same serious health symptoms, and it was eventually traced to lemonade made and stored in a pitcher that they had brought back from Mexico.  It was loaded with leachable lead.

For example, I drink several cups of tea a day.  I like it strong, and make it in the microwave.  I use only cups from Corningware and Anchor-Hocking.  I have a number of cute mugs people have given me, and I reserve these for heating milk and making herbal teas, which are non-acidic and heated less, and which I use a lot less anyway.  When it comes to your health, err on the side of caution.

I left some T-bone steaks out overnight accidentaly. they were vacuum packed individually.  Are they history now?

Yes.  Don't take chances that could even be fatal with the young, elderly or immune suppressed. Only exception if you live in Alaska or other cold clime and the kitchen was AT LEAST 50 degrees all night!

This brings to mind a special delicacy I haven't had for years, aged beef.  See story about this treat, High Dudgeon.   

ChefAl, although I know a fair amount about the subject, will you explain to the readers who don't understand the difference about beef left out to spoil, and real aged beef, the exact process involved in producing this treat?

NOTE: You cannot "AGE" a steak at your house!

"Commercial" meat [sold by restaurants!] is aged by the piece -- or by the cut ,.... i.e. THE WHOLE PRIME RIB ,.... THE WHOLE STRIPLOIN ,.... etc.  The aging is done in humidty/tempature controlled coolers, with fans for air movement, and super strict sanitation guidelines.  THEN the "smelly" exterior [if created] can be trimmed ,... but is minimal, as a rule.

It is just like reducing a sauce ,.... aging evaporates the water in the tissue ,.... so you concentrate the flavor and taste.  

The offset is the cost ------ a 20 pound hunk of meat costs 100 bucks ,... that would make 20 one pound steaks, after you cut up the hunk, so they would be 10 dollars per pound COST, for the chef .  When you age them for 30 days, they lose WATER/MASS , so now your 20 pound hunk of beast weighs 15-16 pounds ,.........BUT you HAVE to cut that up into the same 20 STEAKS/PORTIONS.

You do the math - That is cost is passed on to you, the consumer/patron ,.... SO YOU DECIDE IF IT IS WORTH IT!  And beware - true aged beef has a "flavor" that some decribe as "acquired" - ????

[ChefAl notes: the ONLY time I ever "acquired" a taste for some thing was AVOCADO-GUACAMOLE. Anything else, I either liked or hated from the outset ,... BUT ask Ms Sneaker ---- I have a very wide and diverse "palette" ,........ also note: I am NOT a big fan of aged beef!  I think how it is prepared is MUCH MORE IMPORTANT --- marination, grilling/smoke, source of heat, steak "butters/basters" ,.... etc]

I think.

For further info, see this article by Richard J. Epley from the University of Minnesota.

I have a Chicken Cacciatore leftover for 5 days in fridge - went from freezer to pan - no thawing.  Is it safe to eat after 5 days in the fridge?

Personally, I wouldn't.  It maybe is all right.... but not for certain, and will surely have suffered in flavor and have a higher bacteria count.

Thank you so much.  My mom said the same thing so I guess I'll throw it out.  Better safe than sorry!!!

Is it okay to eat cheese pizza that's been left out overnight at room temperature?  

I certainly wouldn't. The tomato and bread are still probably all right, but the cheese makes it chancey, and any longer than all night you'd be playing Russian roulette.

Forgot to put cooked marinated chicken in the fridge at night. Is it safe to it eat?

No! Absolutely not. Very dangerous.

Thanks so much for your quick response. Since my wife is the cook in the family, I forwarded your site to her.

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