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
This is mainly to prevent accidents that have occurred in the past. Short answer, if you ensure your cooked chicken is properly cooked using a thermometer on the coldest region of the meat, you will not have an issue other than potentially unevenly cooked meat…The issue with thawing chicken this way is mainly that you will end up with a false positive, thinking your chicken is cooked properly based on the recipe you followed but the inside of the chicken is actually undercooked and has salmonella.
Source: this topic is addressed considerably when you cook Sous Vide. A lot of the visual indicators of conventional cooking (making sure there is only clear color from chicken) are different with sous vide method, so the apps talk to you about this stuff so you aren’t blaming the cooking process instead of the improperly prepared ingredients.
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