I started thawing a thick cut of London Broil (maybe 1.5 lbs) in cold water and then I realized I didn’t want to start cooking it yet. I’ve moved it to the fridge.
While thawing in cold water, I had not sealed the meat completely in a zipper bag, but instead wrapped it in cling wrap. It was pretty well covered (double wrapped), but some water may have gotten in and it wasn’t sealed off entirely from the air. (Research has left me concerned that this may have been bad)
Is this a problem?
Background info: In total it was out of the freezer in cold water for maybe 45 minutes, and the outside has begun to thaw. I’ve put it back in the fridge after washing the container it was in with soap and hot water. I plan to cook it in a crock pot for 8 hours after browning it on the stove top.