I mean, there is an element of truth to what he’s saying. The styrofoam packaging does do a good job at insulating its contents and it will thaw much faster if you remove it, BUT you should place it in a bag if you’re going to use water.
Thawing in water is fine to do, there are methods for using cold water baths and, if using thin cuts, warm water baths. Either way, you have to know what you’re doing and it’s not a “set it and forget it” process.
Thawing on the counter is dangerous though. Don’t do that.
tacosanonymous@lemmy.blahaj.zone 1 week ago
I hope someday it just blows his mind when he learns that you can just move stuff to the fridge a day before you need it.
gastroglizzy@piefed.social 1 week ago
You can also just cook frozen ground beef. If the first step is browning the meat in the pan, just toss the frozen brick in there.
You’re still out of luck if you want hamburgers or meatloaf or something.
With chicken, you can just put it in the oven or crock pot still frozen, just allow extra time to cook and temp it first. It’s best to cook it in sauce or something if you’re gonna do that though since you can’t really season frozen chicken.