Tips and Tricks: Thawing Foods

DO NOT thaw foods at room temperature, with the exception of baked goods. Bacteria can multiply and grow in the thawed part of prepared foods, releasing toxins that are unsafe to eat even after cooking.


To make sure that your food is safe to eat, follow these correct ways to thaw:

In the Refrigerator: This is the slow but safe way of thawing. Small frozen foods might thaw in a few hours, while larger food dishes will take significantly longer. It usually take over overnight and then some.

In Cold Water: Place the frozen food entree in a leak-proof bag and place it in a large container of cold water.

In a Microwave on the Defrost Setting: Plan to cook the food right after it has thawed in a microwave, because some parts of the food may have begun cooking during the defrost cycle.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s