How to Thaw Foods Safely

By eHow Food & Drink Editor

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Leaving food out at room temperature to thaw allows for rapid multiplication of bacteria. These three defrosting methods follow the recommendations of the Food and Drug Administration and the U.S. Department of Agriculture.

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Instructions

Difficulty: Easy

Things You’ll Need:

Step1

Leave food in the refrigerator to thaw all day or overnight.

Step2

Place food in a watertight container or bag and submerge it in cold water. Change the water every 30 minutes until thawing is complete.

Step3

Use the Defrost setting on a microwave oven for the quickest results. Leave a 2-inch space between the food and the side of the microwave for better heat circulation.

Step4

Cut food into smaller pieces (if you can, or when it defrosts enough to allow you to) to allow it to thaw more evenly. Turn the food over several times as it defrosts.

Tips & Warnings

Cook food immediately after thawing. Never refreeze thawed food.

Comments

Anonymous said

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on 11/22/2005 The best way to thaw food is in the refrigerator at 41 degrees or lower. Another way is under cool running water with the water running over the covered product which thaws the ice crystals. After thawing food in the microwave, you MUST ALWAYS continue the cooking process, never refrigerate and cook later as you will give harmful organisms the time, temperature, moisture that they need to reproduce.

Anonymous said

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on 11/22/2005 Put your food in a ziplock and then put in a microwave safe bowl with enough water to cover the food. Then defrost in a microwave. This keeps the defrost setting from cooking the thinner parts of your food. For meat this is also a good time to marinate.

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