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Post by Deleted on Feb 2, 2012 21:40:06 GMT -5
Why is it that bones cannot be defrosted in the microwave? Does it cook the bone?
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Post by Deleted on Feb 2, 2012 21:45:40 GMT -5
Yeah, it normally cooks the bone. And cooked bones become sharp, splinter, and can puncture ferret insides.
I use warm warm if I need to quickly defrost..
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Post by Heather on Feb 2, 2012 22:50:35 GMT -5
Water??
ciao
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Post by Sherry on Feb 2, 2012 23:26:16 GMT -5
Put the meat in a baggie, and defrost in the water  |
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Post by Deleted on Feb 2, 2012 23:30:46 GMT -5
Thats what we do  |
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Post by orv420 on Feb 3, 2012 12:01:55 GMT -5
Even cold water will defrost meats pretty quickly. Standing air is a natural insulator (hence wind chill from a breeze) while water is a good thermal conductor. It can be 30deg(F) outside with no wind and it feels bearable, but add a 5mph crosswind and it feels much colder because the moving air is stripping away the standing pocket of air around your body. If you jump into 50deg (F) water, your core temperature starts to plummet as the water conducts heat away rapidly. Hypothermia begins to set in within minutes in 50 deg. water, but you can survive temperatures much lower on land. So there's my small science lesson for today. Thermodynamics in a nutshell, rather the law of conservation of energy, where heat+energy (cold water) is transferred to the frozen meat bringing it into thermal equilibrium with the water.
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Post by Deleted on Feb 11, 2012 13:27:30 GMT -5
Yay science geeks! You can also add hot water-it thaws everything, warms the meal and let's everything mix together more readily. Side note: Artie didn't used to like bones, but I had put out a pork bone left over from his meals about 1 month ago. Last week, I heard this banging sound and it turned out that he was in a box gnawing the crap out of it. Such a pleasant surprise.  |
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Post by Deleted on Feb 11, 2012 13:56:45 GMT -5
There is one exception to cooking bones that actually softens them- you can boil bones until the disintegrate. However, the bones MUST remain COMPLETELY submerged in liquid during the oiling process.
Boiling bones can be a method that softens the bones to help reluctant ferrets learn to eat bone - warning.....it takes LONG time to boil bones until they are noticeably softer., and if the bone is dry-cooked at any point in time (i.e., if the water boils down and the bone is exposed to dry heat, you run the risk of making the bones harder, which results in splintering.
-jennifer
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Post by Heather on Feb 11, 2012 14:40:09 GMT -5
I make my ferret baby food that way. I take a whole chicken and simmer it in water for about 24 hrs, you can do this in a pressure cooker but I've never had any success with this. This way I can keep track of the water levels and that the bones remain submerged. When you pick up the bones they will disintegrate, when you rub them between thumb and finger. Any bones that do not should be thrown out. I find that often the weight bearing bones (legs and thighs) will not dissolve entirely.
ciao
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Post by Deleted on Feb 11, 2012 18:47:32 GMT -5
Yay science geeks! You can also add hot water-it thaws everything, warms the meal and let's everything mix together more The CDC recommends against thawing in warm or hot water as partially cooks meat and invites bacteria to invade. Ice cold water is best. Sent from my SCH-M828C using ProBoards |
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Post by Sherry on Feb 11, 2012 19:10:18 GMT -5
The CDC recommends against thawing in warm or hot water as partially cooks meat and invites bacteria to invade. Ice cold water is best. I frequently use very warm water to defrost quickly, and have never had it start to cook on me. As for the bacteria, if they can eat two week old stash with no problems... ;D |
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Post by Deleted on Feb 11, 2012 19:48:31 GMT -5
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Post by Deleted on Feb 12, 2012 0:42:40 GMT -5
Awesome that's so cool! Thanks! |
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