What would be the downside to defrosting raw meat directly in water, without any plastic bag? I know every direction always says to put it in a plastic bag and then submerge in water. I imagine that's mostly for sanitary purposes so you don't have a sink full of standing chicken water.But setting aside sanitary, assuming you're cooking for yourself and you're keeping everything clean, would soaking directly in water make the meat taste different? If anything I'd imagine it would come out more moist.
>>21993217It would waterlog the surface and change the proteins slightly. Wash away some flavor. I wouldn't fucking do it, but do what you want. It will not improve your meat in any way. We'd know if that were the case but instead everyone says keep it wrapped. There are multiple reasons for doing so.
>>21993217That's not how meat works. Putting it in water naked does not make it more moist. If anything, it would probably draw out extra juice, similar to if you boiled it.Do you just not have a spare ziploc or something?
You must cram it. It brings the moisture.
>>21993217>If anything I'd imagine it would come out more moist.The opposite.
>>21993217It works. Dont forget about it though i forgot 3lbs of chicken until i found it the next day
What about defrosting in brine?
>>21993217>would soaking directly in water make the meat taste different?it would absorb water and dilute the flavor of the meat.
Nobody here cooks and it's so obvious. Everyone just regurgitates food memes from twitter like it's a football game
>>21993743Fuck off you uptight prick.
>>21993217is there a reason you dont want to brine it?
>>21993217Freeze the meat in bags of portions you intend to use. Water causes tissue damage just like if you left your hand in water for hours. It's not going to ruin it but it's not helping.
>>21993238>>21993217Thaw it in broth, unironically.
>>21993217Why would you put it in water? I've been defrosting meat forever by just putting it into a bowl overnight in the fridge or on the counter for a couple hours.
>>21993217if your just trying to thaw it out faster theres literally no downside but if its something like beef/pork steak it can absorb some of the water, though it doesnt really change how you cook it and what it taste like
You can scald the skin, essentially blanching it and making the texture and the flavor worse
