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Originally Posted by HemiEd
I will start doing that, I usually take the meat straight from the frig. Have always been kind of hesitant to leave poultry out.
Going to do some more pork ribs this weekend. I bought them fresh but then stuck them in the freezer. I will let them come up to room temp as suggested.  |
By the way, leaving thawed chicken in the fridge does nothing for you. Keeping the meat at 45-50 degrees doesn't inhibit the growth of salmonella bacteria the way you think it would. You're just as safe putting it out on the counter (just not too long) since it will also cook better the warmer it is.