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Why Does Cold Water Defrost Things Faster Than Hot Water


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Why Does Cold Water Defrost Things Faster Than Hot Water


Does hot water freeze faster than cold water It seems obvious that the answer should be no, because all things being equal, hot water takes longer to cool down than cold water, and so it couldn't possible freeze faster.


But observations over thousands of years, as well as countless modern experiments, have shown that the opposite is true - under carefully controlled conditions, hot water at times seems to freeze faster than cold water.


As the video above explains, the phenomenon of hot water freezing faster than cold water is known as the Mpemba effect, named after Erasto Mpemba, a Tanzanian student who in 1963 was making ice cream as part of a school project.


Intrigued by this phenomenon, he went on to work with physics professor Denis Osborne, and together they were able to replicate the findings and publish a paper in 1969 showing that warm water freezes faster than cold water.


It was the first peer-reviewed study on the effect, but as Derek notes in the video above, observations date all the way to Aristotle in the 4th century BCE, who observed that hot water cooled sooner than cold during his experiments.


2) Cold water bath. Fill the sink or a pot big enough to hold the meat with cold water. Put the meat in a watertight plastic zipper bag. Leave the bag unzipped at first, and slowly submerge it keeping the zipper above water. The water pressure will push out all the air. Then zip it up tight. Leave it in cold water, and hold it under with a plate if necessary. Stir it occasionally to break up the envelope of cold water surrounding the meat. Make sure the water is under 40F. Add cool water or ice cubes if needed. If you have a digital thermometer, use it to monitor the water temp. Allow 30 minutes per pound, so if you have a 20 pound turkey, you will need 10 hours, so make sure to set the alarm for early Thursday morning!


Smaller cuts of meat, such as a pound or less, will thaw out in an hour or less. Larger pieces of meat such as pieces between three and four pounds may take two to three hours to fully thaw out.if(typeof ez_ad_units!='undefined')ez_ad_units.push([[300,250],'profamilychef_com-medrectangle-4','ezslot_3',138,'0','0']);__ez_fad_position('div-gpt-ad-profamilychef_com-medrectangle-4-0');The question is: do you thaw meat in cold, warm, or hot waterIt is safe to thaw meat in cold water. But it is not safe to thaw meat in hot water. Meat should be thawed in water at a temperature of 40F or less. This is safe and much faster as the water is a great conductor of heat, being able to transfer heat faster than air.Can you thaw frozen meat in warm waterAccording to the United States department of Agriculture, food that falls under the category of perishable food should never be left on the counter at room temperature for more than two hours, and should also not be left on the counter to thaw out. In addition, it should not be thawed out in warm water either.When using warm water to thaw meat products, you will be able to effectively thaw the meat, but you will also possibly begin to cook the meat. Certain parts of the meat surface may start to cook and the temperature may rise above 40F (4C). This is a problem as it will put the meat in what is known as the danger zone.The danger zone is a temperature range between 40F and 140F (4C and 60C ) where microorganisms will start to form on the surface of the perishable food item. It may cause food-borne illnesses to develop which may make you very sick.if(typeof ez_ad_units!='undefined')ez_ad_units.push([[250,250],'profamilychef_com-leader-3','ezslot_12',186,'0','0']);__ez_fad_position('div-gpt-ad-profamilychef_com-leader-3-0');Can you defrost frozen meat in hot waterif(typeof ez_ad_units!='undefined')ez_ad_units.push([[300,250],'profamilychef_com-banner-1','ezslot_4',175,'0','0']);__ez_fad_position('div-gpt-ad-profamilychef_com-banner-1-0');This debate is quite similar to defrosting meat in warm water




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