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Edited by Iholland95, Maluniu, Confusionist, Serendipitee

Three Methods:Refrigerator MethodCold Water MethodMicrowave Oven Method

There are several ways to defrost food safely; including thawing your food in the refrigerator, thawing your food in cold water, and using the defrosting setting on your microwave. If food is defrosted using alternate methods to these, you may be exposing yourself to forms of bacteria, which can potentially cause you to experience severe illness. Continue reading this article to learn more about the methods for defrosting food safely.

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EditMethod 1 of 3: Refrigerator Method

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    Determine when to defrost your food in the refrigerator. Most items will usually defrost within up to 24 hours; however, large items such as frozen turkeys and chickens may take several days to defrost.
    • Place frozen items that weigh approximately 1 lb. (0.45 kg) into the refrigerator the day before you plan to cook them.
    • Calculate the amount of days needed to defrost large items such as hams or turkeys, allowing 24 hours for every 5 lbs. (2.26 kg). For example, to defrost a turkey that weighs 16 lbs. (7.25 kg), place the turkey in the refrigerator at least 3 days prior to cooking it.
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    Verify that the temperature of your refrigerator is set to 40 degrees Fahrenheit (4.44 degrees Celsius). Your food will take longer to defrost if the temperature of your refrigerator is several degrees lower.
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    Place your frozen food on a plate or dish to prevent leaks. Any juice that drips from your defrosted food onto other food in your refrigerator may contaminate those foods.
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    Prepare your food shortly after it has been defrosted. Some foods must be prepared and eaten immediately to prevent bacteria growth; however, you may refreeze the food, as long as it is placed in the freezer within the timeframe in which you should have eaten it.
    • Eat ground meats, seafood, and poultry within 1 and 2 days after they have been defrosted.
    • Eat lamb, pork, beef, steak, roast, and all other types of meats within 3 and 5 days after they have been defrosted.

EditMethod 2 of 3: Cold Water Method

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    Place your frozen food in a waterproof and airtight plastic bag. This will prevent the tissue of your food from absorbing water, which may lower its quality; in addition to preventing existing bacteria in the water from contaminating your food.
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    Submerge the plastic bag completely in a tub or sink of cold water.
    • Replace the water every 30 minutes with fresh, cold water to keep the temperature of the water consistently cold.
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    Wait for your food to defrost. Small food items that weigh approximately 1 lb. (0.45 kg) will take up to 1 hour to defrost; whereas larger items that weigh several pounds need 30 minutes of defrosting time for every pound. For example, if you are defrosting a 4 lb. (1.81 kg) beef roast, it will need to remain in cold water for at least 2 hours prior to cooking.
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    Cook the defrosted food immediately. If you do not plan on eating the food right away, refreeze the food only after it has been cooked.

EditMethod 3 of 3: Microwave Oven Method

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    Place your frozen food on a microwave-safe dish.
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    Thaw your food using the defrost setting on your microwave. If your microwave does not have a designated defrost mode, set the power to 50 percent. This will prevent the outside layers of your food from cooking while the remainder of your food is still frozen.
    • Refer to your microwave's manual or consult with the manufacturer to determine how long to defrost your food in the microwave before you can prepare it.
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    3
    Prepare your food immediately after defrosting it in the microwave. If you do not cook or eat the food immediately, it will be more susceptible to bacterial growth.
    • If you have decided not to eat your food after it has been defrosted in the microwave, cook the food, then store it in your freezer to eat at a later date.
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EditTips

  • You can cook frozen food without using a defrosting method; however, this method may take you up to 50 percent longer to cook the food in its frozen state versus cooking it after it has been thawed.
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EditWarnings

  • Never defrost your food at room temperature or in hot water. This procedure will most likely contaminate your food, as bacteria growth occurs between 40 and 140 degrees Fahrenheit (4.44 and 60 degrees Celsius).


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EditSources and Citations

Article Info

Categories: Food Preparation

Recent edits by: Confusionist, Maluniu, Iholland95

In other languages:

Español: Cómo descongelar alimentos

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