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2

I have a different take on this because I sometimes season chicken pieces before freezing them and I have good result with well seasoned, juicy meat. First, let me say that this practice is safe. Next, people choose their method of seasoning based on their personal preferences or a certain result they want to achieve. Different methods could be sprinkling ...


7

Safe? Yes, of course. Wise? Probably not. When you thaw the chicken, the surface of the meat will get wet, from both condensation and thawing ice chystals. Yes, proper handling minimizes this, but it can't be entirely avoided. So when you dry off the meat before battering (which you will want to do to make the batter stick), you will probably wipe off the ...


11

If you have to choose between throwing them out or freezing, go for freezing: The texture will be way different as the tomatoes will get mushy. So when you ponder uses for them, think of what you would use canned / chopped tomatoes for. This also means preparing them a bit now is advisable: removing the peels (but could still "fish" them out later), perhaps ...


15

Tomatoes freeze well in terms of taste, but not in terms of texture. After thawing them, you should use them in soup, stews, etc. rather than eating them raw. It could be useful to remove their skins and dicing them up prior to freezing.


1

For a small fillet of frozen fish in a ziplock bag, this method will be fine because any single serving fish fillet will only take 10 minutes or even less to defrost in warm water, and will take even less time to cook. However, as described in other answers, you cannot extend this method to larger cuts of meat like a massive t-bone steak or a giant chicken ...


0

The official answer is it's unsafe, and if you forget you food it can be. However, I defrost like this all the time. The trick is to be quick about it. Chicken can be put right in the water directly, and you can massage the frozen parts apart as the heat melts the cracks. The difference between frozen and safe zone thawed is only a few degrees. Once the ...


3

This in general can be unsafe, because the temperature of the warm water will be in the danger zone. That means that you'll be holding the surface of the food in the danger zone for the duration of the defrosting. Since you don't want to hold food in the danger zone for more than a couple hours, and that's cumulative over the whole process from fridge to ...



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