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 Miracal Thaw - Works for me.
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Russell Grover
New Member

0 Posts

Posted - 09/19/2008 :  09:19:09  Show Profile Send Russell Grover a Private Message  Reply with Quote
For some reason the other article was locked? or I couldn't post to it

anyway My Ex took our Miracle thaw and I'm looking to buy one, I know everyone claims it doesn't work, but I think it works great, better than putting it in water and if you cook your meat like you should to proper temp you should have no issues with bacteria.

I found them on ebay so I'm off to buy another win.

Call me a Sucker, but the last one worked great...

Kil
Evil Skeptic

USA
13470 Posts

Posted - 09/19/2008 :  09:39:28   [Permalink]  Show Profile  Visit Kil's Homepage  Send Kil an AOL message  Send Kil a Yahoo! Message Send Kil a Private Message  Reply with Quote
Originally posted by Russell Grover

For some reason the other article was locked? or I couldn't post to it

anyway My Ex took our Miracle thaw and I'm looking to buy one, I know everyone claims it doesn't work, but I think it works great, better than putting it in water and if you cook your meat like you should to proper temp you should have no issues with bacteria.

I found them on ebay so I'm off to buy another win.

Call me a Sucker, but the last one worked great...
I didn't say that it doesn't work. It just isn't necessary. If you want to thaw meat that way, why not use a cast iron skillet (faster than the Miracle Thaw in my tests) or any other thick pan? All Miracle Thaw does is conduct the ambient temperature of your kitchen. In other words it holds room temperature nicely because of its color and thickness. (The directions also suggest that you can heat up the tray by running warm water over it. But again, you can do that with any pan.) Another plus side of using your own pan is that it can do double duty and will last a lot longer.

The bottom line is that you probably already own a pan as miraculous as the Miracle Thaw Tray.

Also, it is not advisable to thaw meat at room temperature because of bacterial buildup that can reach dangerous levels, so if it's a steak and you cook it rare, you are still at risk.




Uncertainty may make you uncomfortable. Certainty makes you ridiculous.

Why not question something for a change?

Genetic Literacy Project
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astropin
SFN Regular

USA
970 Posts

Posted - 09/19/2008 :  13:21:19   [Permalink]  Show Profile Send astropin a Private Message  Reply with Quote
Originally posted by Kil

Also, it is not advisable to thaw meat at room temperature because of bacterial buildup that can reach dangerous levels, so if it's a steak and you cook it rare, you are still at risk.



I have no plans for a miracle thaw nor do I plan on thawing at room temperature. But just out of curiosity does cooking your steak to medium well make it safe even if it was reaching dangerous levels of bacteria? I'm not big on rare meat even if it's safe.

I would rather face a cold reality than delude myself with comforting fantasies.

You are free to believe what you want to believe and I am free to ridicule you for it.

Atheism:
The result of an unbiased and rational search for the truth.

Infinitus est numerus stultorum
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Kil
Evil Skeptic

USA
13470 Posts

Posted - 09/19/2008 :  13:42:29   [Permalink]  Show Profile  Visit Kil's Homepage  Send Kil an AOL message  Send Kil a Yahoo! Message Send Kil a Private Message  Reply with Quote
Originally posted by astropin

Originally posted by Kil

Also, it is not advisable to thaw meat at room temperature because of bacterial buildup that can reach dangerous levels, so if it's a steak and you cook it rare, you are still at risk.



I have no plans for a miracle thaw nor do I plan on thawing at room temperature. But just out of curiosity does cooking your steak to medium well make it safe even if it was reaching dangerous levels of bacteria? I'm not big on rare meat even if it's safe.

Meat Saftey
The bulk of the meat determines the amount of time required to achieve the temperature needed to kill disease-causing bacteria to a large extent. Different types of meat have different safe temperatures, because they may have different types of bacteria.

The United States Department of Agriculture (USDA) recommends cooking ground beef, pork and lamb patties or mixtures such as meat loaf to 160F. Whole pork cuts such as chops and roasts should be cooked to 160F (medium), or 170F (well done). Whole beef and lamb cuts such as steaks and roasts may be cooked to 145F (medium rare), 160F (medium), or 170F (well done).


Uncertainty may make you uncomfortable. Certainty makes you ridiculous.

Why not question something for a change?

Genetic Literacy Project
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Ricky
SFN Die Hard

USA
4907 Posts

Posted - 09/20/2008 :  07:28:28   [Permalink]  Show Profile  Send Ricky an AOL message Send Ricky a Private Message  Reply with Quote
A long time ago, I believe it was beskeptigal who pointed out that some bacteria can produce toxins that will still be in the meat no matter how long you cook it. I don't remember much more than that, nor do I have the will to dig through the archives.

Why continue? Because we must. Because we have the call. Because it is nobler to fight for rationality without winning than to give up in the face of continued defeats. Because whatever true progress humanity makes is through the rationality of the occasional individual and because any one individual we may win for the cause may do more for humanity than a hundred thousand who hug their superstitions to their breast.
- Isaac Asimov
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Kil
Evil Skeptic

USA
13470 Posts

Posted - 09/20/2008 :  07:42:23   [Permalink]  Show Profile  Visit Kil's Homepage  Send Kil an AOL message  Send Kil a Yahoo! Message Send Kil a Private Message  Reply with Quote
Originally posted by Ricky

A long time ago, I believe it was beskeptigal who pointed out that some bacteria can produce toxins that will still be in the meat no matter how long you cook it. I don't remember much more than that, nor do I have the will to dig through the archives.
I don't know about that. I will look into it later today. But generally speaking, following the USDA guidelines will prevent most food born bacteria health problems.

Uncertainty may make you uncomfortable. Certainty makes you ridiculous.

Why not question something for a change?

Genetic Literacy Project
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Simon
SFN Regular

USA
1992 Posts

Posted - 09/21/2008 :  21:28:14   [Permalink]  Show Profile Send Simon a Private Message  Reply with Quote
Originally posted by Ricky

A long time ago, I believe it was beskeptigal who pointed out that some bacteria can produce toxins that will still be in the meat no matter how long you cook it. I don't remember much more than that, nor do I have the will to dig through the archives.


That'd be Staphilococcus aureus' enterotoxins.

Basically, some of the strains of the bacterium produce the enterotoxins in the food.
Cooking the food then does kill the bacteria, but does not degrade this particular toxin which is pretty heat resistant.

The toxin does cause nausea and, as the name suggests, diarrhoea.
However, normally, it is mostly a problem in milk products but, as far as I know, it is not a definitive rule.

Look again at that dot. That's here. That's home. That's us. On it everyone you love, everyone you know, everyone you ever heard of, every human being who ever was, lived out their lives. The aggregate of our joy and suffering, thousands of confident religions, ideologies, and economic doctrines, every hunter and forager, every hero and coward, every creator and destroyer of civilization, every king and peasant, every young couple in love, every mother and father, hopeful child, inventor and explorer, every teacher of morals, every corrupt politician, every "superstar," every "supreme leader," every saint and sinner in the history of our species lived there on a mote of dust suspended in a sunbeam.
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