What is the best way to thaw frozen food?
The safest way to thaw frozen food is in the refrigerator – that way, it always stays at or below a safe temperature of 41 degrees Fahrenheit, where bacterial growth is inhibited. This takes some planning, some other safe methods include thawing food under cold running water or as part of the cooking process. You can thaw in the microwave, but plan to cook the food immediately. The important thing is never thaw food at room temperature! Although the center of the food may still be hard, the outside can quickly enter the “danger zone”, between 41 and 140 degrees Fahrenheit. Pathogens multiply rapidly at these temperatures and may not be fully cooked out of the food.
