I’ve heard that warm water fosters bacterial growth or something but wouldn’t that take much longer to get to a harmful level than it takes to thaw?
In: Biology
Mega red pill: Honestly there’s not a huge threat of bacteria growing before the chicken is thawed and this is just a “better safe than sued” thing that is reserved for actual professional food industry. At home the real reason is just that warm or hot water can actually start to cook the outside of the chicken.
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