Food safety rule

Break the beef into smaller pieces first so the germs can't find it.
- This is the way
  
  So say we all!

Oooooh who lives in tepid water floating in dirty sinks?
- Sal - MO-Nella!
  
  Abhorrently grey and uncertain it’s beef
  Edit: you kids weren’t ready, I forgot to ask, that’s on me.

This guy is starting the next epidemic in his kitchen.
- He's either developing the next epidemic, or he's training his immune system to have street fights. He'll either be the savior or destroyer of the human race.
  
  Why not both?
- Yeah, I bet he makes love to the thawed cowshred

Well that is one way to ruin your day. Kitchen sinks are one of the most germ harbouring places in the home.
kitchen sink is the germiest place in your house (and in case you're wondering, the germiest item is the kitchen sponge). This is true even if your sink doesn't look dirty.
https://www.southernliving.com/food/kitchen-assistant/how-often-to-clean-kitchen-sink#:~:text=According%20to%20the%20National%20Sanitation,sink%20doesn't%20look%20dirty.
- I think that's a sponge.
  
  It's a sponge alright.
  A sponge made of meat.
  
  i hope so
- Clean your Homes Germiest Places, where and how
  Fixed that for you, just linked to the original
  
  But for real now, is desinfecting your home with bleach that often really healthy (or good for the environment)?
  I mean, you should probably not raw dog thaw that meat like a psychopath and obviously cleaning the kitchen, bathroom etc is important, but come on.
  They mention the toothbrush holder - this thing is gross, ok? I mean it is disgusting and I also try to wash and keep it as dry and clean as I can. But it's not because of germs, since I put the butt of my toothbrush there, not its freaking head that goes in my mouth, and I don't start my day by licking the bottom of that glass either.
  It's just funny to me to read this article when everyone around is saying how important germs are for our health and allergy protection and how we are supposed to let kids eat dirt basically but then they tell us to bleach the crap out of the sink drain because germs. Then you go read about the hygiene hypothesis in the author's next article.
  Also come on, who has time to take off the stove knobs every week and clean them thoroughly? Does the first bullet point suggest I replace a rag with a rag? Or did I misunderstand something?
  
  Oh thanks mate!
- Acetone:

I'm just guessing here but I would think that cooking would kill off anything picked up from the thawing process.
It's nasty, but not necessarily unsafe.
- And now you're washing your dishes in a sink coated with whatever came out of the meat
  
  I mean that's just as true as if you let the meat defrost in a plate and then put that plate in the sink.
- Not necessarily toxins (as in ones produced by bacterial/fungal processes) or toxic/bad-tasting chemicals left over from cleaning dishes.
  
  Assuming dishes have been cleaned and not just rinsed/wiped

Sure, it might be safe to eat after it's been cooked, but who wants washed mince meat?
- Here's the real problem

as long as you cook it thoroughly it's not terrible but not great. though keeping it in the wrapper would be better (that's what we do at the restaurant). even a ziploc bag.
i mean assuming the water is clean and the sink is relatively routinely cleaned.
- I mean... the sink in the pic is visibly dirty.
  
  Might just be a bit rusty, that'll just act like an iron supplement 😂

This is how our ancestor did it
- and they lives till their mid 30s.
  
  No they didn't. Infants and children were dying left and right but if you survived to adulthood you'd most likely die in your 50's-60's.
  High infant mortality rate is why the average human life expectancy was around 30.
  Honestly this is why I hate averages because they can be easily misleading without the original source information to put it into perspective.

That's another 2 violations, Harry.

Granted it's usually done in something substantially cleaner, but this is pretty much how professional kitchens thaw frozen meat.
Edit: here's my faq so people can stop assuming things about this method of thawing meat.
this is safe to do. Meat is cooked at temperatures that kill all potential bacteria and parasites, even for steaks cooked medium rare.
this is generally done with the meat still in the packaging, unless there's a dedicated place to thaw meat. The thawing container is washed before and after each use.
it's always done with cold, running water to prevent the meat from thawing unevenly or unsafely.
- In my experience, we left it in the packaging, and also the taps continued running as that helped speed it along. Strictly in cold water.
  
  That sound marginally better but honestly I've never experienced a kitchen where it would be okay to thaw meat outside the fridge. This might be a Danish thing, but if the health inspector came by and saw that, the restaurant would probably get fined.
  
  Yep, that's how my kitchen did it.
- Having worked in several professional kitchens, I have to debunk this. You don't throw unpacked, raw meat into a zink (with or without water) to thaw it. You leave it in the fridge, preferably in a closed container until it's thawed. leaving it out in room temperature makes it a feast for bacteria.
  
  I've helped thaw chicken in cold water when I worked in a kitchen. Like I said though, we did it in a substantially cleaner container dedicated to the purpose of thawing meat. It was a giant pot meant for cooking pasta.
- Hopefully in a clean container though?
  
  Lol yes it was, we cleaned it before and after each batch of meat
- Which restaurant is that? Just want to know so I can avoid spending the day in the toilet vomiting and shitting.
  
  ServSafe, who does industry standard food safety certifications, condones defrosting frozen foods this way, submerged in cool running water. It's perfectly safe, although the method shown in the original picture will require cleaning the whole sink as raw. As stated, usually this is done with the food wrapped in plastic and placed in a smaller container.
  
  this is safe to do. Meat is cooked at temperatures that kill all potential bacteria and parasites, even for steaks cooked medium rare.
  this is generally done with the meat still in the packaging, unless there's a dedicated place to thaw meat. The thawing container is washed before and after each use.
  it's always done with cold, running water to prevent the meat from thawing unevenly or unsafely.
  I was working in my college cafeteria.

"Massively unsafe"? only if he wants to eat it afterwards...

It will be disgusting but if you thoroughly cook it it should be safe.
- Cooking kills most bacteria - but not all, that's how food poisoning still happens in cooked food (cross contamination too, but that's a separate issue). You should never defrost meat at room temp, best way is in the fridge since it still keeps it at a temp that's safe for a few days after being fully defrosted but it takes a day or two to fully defrost. To do it faster you can submerge it in cold water if you replace the water every couple of hours (or more often, depending on your room temp) until you cook it but that's a last resort if you just need it defrosted in the same day
  
  I thought the cooked food poisoning is from the toxins that bacteria/fungi make in the food. The toxins are usually to keep competitors from taking their food.
  
  The fastest way, like 15 mins is to take the sealed package of frozen meat and put it in a container with hot but not boiling water. The meat will act like an ice cube, cooling down the water and other than the very center of the meat it will be ready to cook right away. This is really only good for ground meats because you can fry, flip, and scrape off the frozen center bit while browning the rest of the meat. Still better than microwave defrosting.
  
  Afaik, all immeadiately dangerous bacteria get killed by cooking. To completely kill the botulism bacteria for example, you'd have to heat it to 120°C, but the botulism bacteria isn't dangerous, it just produces toxins (that are destroyed at 80°C). The only real concern here are toxin producing bacteria and fungi (that won't sufficiently reproduce in such a short timespan as is necessary for thawing 1kg of meat). It might be bad if you left it out for longer.

It's brilliant. Once it thaws, just start a campfire under the sink and you can cook it right there. It's metal, pans are metal, quid pro quo same thing.
- Squid pro quo