"Janet Wilder" > wrote in message
...
> Sqwertz wrote:
>
>> So why is it recommended you not thaw something like this at room
>> temp? Are they referring to smaller pieces of meat that may have
>> parts that get above 40F? I do this all the time. I will of course
>> check them around 4:00am just to be sure they're not thawing too
>> fast.
>
>
> I don't know who "they" are. I thaw stuff at room temperature all the
> time. My mother did, too. None of us got sick from it. We learned to do
> this before the food police became popular.
>
>
> --
> Janet Wilder
> Way-the-heck-south-Texas



Exactly, Janet. My mother would often take meat out of the freezer and thaw
it at room temp during the day. She didn't leave it sitting on the counter
for 24+ hours. Maybe 8-10 hours (it had been frozen rock solid; it never
got warm). Then she'd put it in the refrigerator before she went to bed.
No one ever got sick, much less died from some dire disease.

Jill