What is the proper technique for thawing frozen food?

Answer 1

cool running water works best...NOT warm...micro-organisms grow and the water could partially cook the food prematurely=food poisoning. Not Bueno.

The safest way to thaw food is to put it in the refrigerator.

Answer 2

The safest and best way is in the refrigerator, in it's packaging. The fastest way, if it is in a sealed packaging, is to submerge it in a bowl of cold water, IN THE REFRIGERATOR!!! The water increases the rate of heat transfer by a physical process called conduction. This will typically thaw something about ten times faster than just setting it in the refrigerator.

Answer 3

Food is best thawed in the refrigerator, however, some frozen foods can be safely thawed in a container of running cold water. This will reduce the defrosting time but it is important that the water be cold and running. For this method, the food should be tightly wrapped or frozen in a container so that it is not in direct contact with the water, the water must be constantly circulating around the food so that as the exterior thaws it remains at a safe temperature of 41 degrees or below. Food should never be thawed at room temperature or by using warm or hot water or in a non-running water bath.

Answer 4

thawing under cold running water and slack thawing under refrigeration

Answer 5

Putting it into the fridge overnight or 24 hours ahead of needing it to cook or prepare. Thawing can be done in a microwave but too long of a cycle can start to cook the food.

Answer 6

Always thaw food in the refrigerator.