I read all over the internet and labels that you shouldn't thaw with hot water? however tons of people leave meat to get to room temp how is thawing with hot water bad?
Like for instance I go to get out some Pork Loin today, it's kinda frozen, so I run it under hot water for 5 minutes, it defrosts, then I start to cook it.
I guess Im unsure of the danger in that? Yes It may "start" to cook running it under hot water, but im about to cook it anyways.
Or is this a case where they mean thawing with hot water and letting it sit there for hours?
edit: I am using a Slow cooker however, but Im going to put it on high. (The only reason I even thawed it is because it was frozen "stiff" and was too long for the crock pot, once I thawed it could bend in)
But it seems like a Crock Pot for instance would keep things at a "below" cooked temperature for a little bit anyways as well....(at least on low) before it started to cook things. So why don't crock pots make us sick?