defrosting a fridge?

so i have one of those lovely manual defrosting fridge... how long does it take to defrost one of those bastards?

as in, can i take all my stuff out... defrost... put back in... and not worry about ruining food?

If you're doing the fridge and the freezer... probably not. The freezer will take a couple of hours and chances are you don't want to leave some of your stuff out that long.

If you can, find a cooler, toss some ice in it and stick any perishable foods in there. Or you know... just eat it all.

ya that's what i thought.

*sigh* my fridge door was open for a few hours... everything was fine... but the frost got suddenly massive.


hell any more frost, and that thing will only have space for just a bottle of vodka.

NO NO NO!!! it is not a good idea to refreeze things, espically meat!!! get a cooler, when you can break some things free just stick them in there..then once it is done everything should of been a cool enough temp to put back in your freezer.



good luck.

shit you beat me to it.







^^^^what he said.

1. for a man who doesn't drink, I got a pretty good amount of booze.

2. dark red frozen meat. le ew.

3. chicken, old. ew.

4. I'm pretty sure I found a yeti in that thing.

5. jesus I have corn!?

6. yup, more booze.

Okay I saved some of the meat that is still a nice good bright red.

The Sausages, so eating those tonight.

Corn should be fine... probably should eat that.

No.

All your stuff will get warm enough for "bugs" to start breeding. You'll put it back into the fridge / freezer and they'll stop / slow down, but there'll be more there. So when you cook it you bring it back through the "premium bug breeding temperature", thus increasing the number of "bugs" yet again, and so you *have* to make sure you cook it properly because there are so many "bugs" on it that you are more likely to fall ill.

That's the theory. If you're robust you can probably take the risk. If you have a little old lady with flu then you probably won't want to risk it.

You know that meat colour is mostly food colouring, right? There's no blood left in it, and the meat would be a grey colour if they didn't dye it.

yeah...i totally just threw up.

yes, but i know that any meat that has gone a really dark red, from bad freezing, or being left out... is a bad bad thing.

Then you beat them over the head with a pacakge of frozen creamed spinach, and move into their apartment right?

I don't know about in the UK but that is totally not true about the red dye thing... my mom worked at Safeway for 30 yrs as a meat wrapper...they did that 20 yrs ago, but food safety agencies won't allow that anymore.

Yeah, I think as long as the meat is frozen while it's still fresh, and wrapped well, it should keep a nice red color.

That's what I do. Works a treat.

Important point:

It's not usually the bugs that make people ill. It's the toxins they produce (that aren't destroyed by cooking) that make people ill/kill them. No amount of cooking would help.

pervert

Ahem.

i used to use a fan blowing on it that usually cuts the time in half... but if your finding yeti's i don't know maybe its better frozen

[Edited on Aug 02, 2005 by Jimbo]

You're so frigid.

Tell me about it. I won't put out until a girl has at least been in the same room with me.

one set of neighbours are punks, the others are whores.

Can't see myself being chatty with either.

As for the defrosting, dmfkc's idea sounds good. Now I just have to be non-lazy enough to do that idea.

Albeit I have quite a bit more space, now that I threw some meat out, and move the booze to the fridge part.

If I had whores for neighbors I'd be there every day.