It is best to plan ahead and thaw frozen food in the refrigerator, where it will remain at a temperature that is 40 degrees Fahrenheit or lower and is safe and consistent. Three methods—in the refrigerator, in cold water, and in the microwave—can safely thaw food.
Food safety experts advise using the following thawing techniques:
- The simplest method—in the refrigerator—takes the longest amount of time, so you must schedule it in advance.
- In cold water: Food in sealed containers can melt in cold water. Until the food is defrosted, submerge the package in water in a bowl, saucepan, or sink and replace the water every 30 minutes.
- In the microwave: Thawing in the microwave can be uneven, which might result in subpar food or even bacterial growth.
- At room temperature: Fruits, breads, and pastries can all be defrosted there for 2-4 hours.
- Under running water: You can defrost meat in a sink of cool water.
<h3>How does it change when frozen food is thawed?</h3>
Raw or cooked frozen food can be safely refrozen after thawing, albeit the quality may suffer due to moisture loss. The product must have been kept cool at 40 degrees or below for no more than 3–4 days in order for it to firmly refreeze.
learn more about thawing food here
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