I defrosted two largish chicken breasts from the same Fresh Direct bulk frozen chicken breast bag. Bagged and frozen separately, but on the same day. Simultaneously defrosted for 1:40 in the microwave on the “defrost boneless poultry” cycle. Both brined for approximately 20 minutes in a 2:1 brine of iodized table salt and sugar. Food safe temperatures maintained throughout. Chicken pieces dredged in all-purpose flour, salt, and ground black pepper. Sauteed in a preheated pan with olive oil for >5 minutes per side (these are large pieces).

So, why did the one on the left exude >3 tablespoons of opaque whitish fluid while its partner exuded nothing? (No dirty jokes, please, this is a serious question!) I’m going to assume that the exuding one is safe to eat because I’ve cooked it to a safe temperature, according to my digital thermometer. Am I being foolhardy?

There’s a “defrost boneless poultry” cycle? “Food safe temperatures”?

I bought a rack of pork ribs at the store, and left them on the front seat of the truck for 30 minutes while I took a phone call, then I brought them in. They sat on the counter for another 2 hours, after which I rubbed them up, wrapped them up, and put them in the fridge (oh, I washed them off, too.) I’m going to smoke them tomorrow for 6-8 hours at roughly 200-220°. I won’t be checking for the volume of exudings. There’s only one rack, so you hogs stay away.