Thawing of poultry, fish and meat
It is generally known that frozen food should NOT be in its own liquid during the thawing process. Of course, not in foreign dew.
This can be easily avoided by placing the frozen food (in my case the frozen plaice fillets) in a colander placed on a bowl. After thawing, the fish / poultry or meat can still be rinsed in the sieve and the liquid can be disposed of. The strainer and the bowl come in the dishwasher, where they are cleaned hot.
The dreaded salmonella danger can be reduced by this approach.
I know that I do not present new knowledge here. Already 2012 has? Marmot? in a comment exactly this handling described. Maybe an independent tip is helpful for some kitchen beginners.
