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You have to take into account how long they stayed in a frozen state on the counter.

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Joined: Dec 14, 2005


Posted to Thread #12350 at 3:09 pm on Oct 22, 2008

That amount of time wouldn't be an issue. The 4-hour clock starts once the meat hits 41*. A quick check with a thermometer could settle it.

I defrost things at room temp. too if I'm going to cook them within a few hours.

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