Posted in Tips and Tricks

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.



I’m a married mother of 3. Who loves living in Minnesota, prep ahead cooking, and couldn’t live without them now. No more worries about the age old question “What’s for Dinner?”. I am also transitioning my family into the slow food and clean eating movement. I believe it’s best if we can eat food in it’s most natural state. I love to share the information I have been gaining through this whole experience. I’m also a trained personal chef. Cooking is a passion and hobby of mine. Hope your are enjoying the content of my blog.

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