Thawing safely

What it is

In the refrigerator, planned ahead; in cold running or frequently changed water, cooking immediately afterwards; or in the microwave, cooking immediately afterwards. Thawing on the counter is the one to abandon.

Why it works

A large frozen item thaws from the outside in. On a warm counter the surface spends hours in the danger zone while the centre is still frozen solid — the worst of both, and nothing about the still-frozen middle protects the outside.

When to use it

Meat, poultry, fish, and any cooked dish frozen in quantity.

What goes wrong

Counter thawing overnight; warm water, which is quicker and unsafe; refreezing food thawed in water or the microwave without cooking it first.

More on this shelf

Cassava and cyanogenic glycosides Why cassava must be processed before it is eaten, and why traditional methods are the safety step.
Cooked rice and Bacillus cereus Why leftover rice needs handling more carefully than most cooked food.
Cooling cooked food safely Getting hot food out of the danger zone quickly, which is harder than getting it in.
Cross-contamination How raw food makes cooked food unsafe, and the small habits that prevent it.
Home canning and botulism Why low-acid food in sealed jars needs a tested process, not a household one.
Raw fish and parasites What makes fish safe to eat raw, and what does not.
Reheating leftovers How hot, how often, and what will not be fixed by reheating.
Safe internal temperatures The internal temperatures published guidance gives for cooked food, and how to measure them.
The temperature danger zone The temperature range in which bacteria multiply fastest, and how long food may spend there.

Thawing safely

What it is

Why it works

When to use it

What goes wrong

More on this shelf

R

Reservation

Photos

Browse Now

Contact

Comments and reactions 0