Cathy Isom has some tips for us on how to thaw our food safely, without the long wait. That’s coming up on This Land of Ours.
Thaw Food with Water
If you’ve ever changed your mind about what to make for dinner, because you don’t have hours to wait for food to thaw in the refrigerator. Food scientists say wait no more, because it’s actually OK to thaw frozen foods using water instead. The best way to thaw frozen meat or fish is to put it in cold water. Make sure it’s wrapped in plastic to keep water out of the food, and it will thaw it quickly and effectively. The reason for this is simple: Water conducts heat better than air. And the faster food is thawed, the better it tastes. Additionally, the scientists say there has never been any good scientific advise that food should be thawed in the fridge.
Another potentially quick way to defrost food is using your microwave. If it’s meat you’re planning to throw into a casserole or stew, scientist say go for it. But if you’re planning to grill, don’t use the microwave to thaw meat because, though it will thaw quickly, it can be hard on meat, making it a little tougher to eat.
From: USDA
The Big Thaw — Safe Defrosting Methods for Consumers
Uh, oh! You’re home and forgot to thaw something for dinner. You grab a package of meat or chicken and use hot water to thaw it fast. But is this safe? What if you remembered to take food out of the freezer, but forgot and left the package on the counter all day while you were at work?
Neither of these situations is considered safe, and these methods of thawing may lead to foodborne illness. Raw or cooked meat, poultry or egg products, as any perishable foods, must be kept at a safe temperature during “the big thaw.” They are safe indefinitely while frozen. However, as soon as they begin to thaw and become warmer than 40 °F, bacteria that may have been present before freezing can begin to multiply.
Perishable foods should never be thawed on the counter, or in hot water and must not be left at room temperature for more than two hours.
Even though the center of the package may still be frozen as it thaws on the counter, the outer layer of the food could be in the “Danger Zone,” between 40 and 140 °F — temperatures where bacteria multiply rapidly.
When thawing frozen food, it’s best to plan ahead and thaw in the refrigerator where it will remain at a safe, constant temperature — at 40 °F or below.
There are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave.
Video from USDA Food Safety
There are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave oven.
For more information visit: http://www.fsis.usda.gov/foodsafety