Thawing safely

Three safe ways

CDC lists three safe ways to thaw food: in the refrigerator, in cold water, or in the microwave. It says never to thaw food on the counter, because bacteria multiply quickly in the parts of the food that reach room temperature. The FDA adds that some organisms in unrefrigerated food can make toxins that survive cooking, even when the bacteria themselves are killed.¹²

In the refrigerator

This takes the longest and needs planning. The National Center for Home Food Preservation says a large frozen item like a turkey needs at least a day for every 5 pounds, and even a pound of ground meat or boneless chicken breasts needs a full day.³

Food thawed in the refrigerator stays safe the whole time. Nebraska Extension says thawed leftovers should then be used within 3 to 4 days, or can be refrozen.⁴

In cold water

Cold water is faster but needs attention. The food must be in a leak-proof package or bag, and the FDA says to change the water every half hour so it stays cold.⁴²

In the microwave

Food thawed in the microwave must be cooked immediately after thawing, according to the FDA. For leftovers, Nebraska Extension says to keep heating them in the microwave until they reach 165 °F.²⁴

Cooking from frozen

Frozen leftovers can be reheated without thawing, in a saucepan, oven or microwave; it takes longer but is safe. Meat, fish and poultry can also be cooked from frozen, though the National Center for Home Food Preservation says large frozen roasts can take up to one and a half times as long.⁴³

Dairy and mixed dishes

Butter, eggs, milk and cheese should be thawed in the refrigerator, after which they can be used as fresh. Products containing meat, fish, poultry, eggs or dairy should be thawed in the refrigerator or the microwave, because they could cause food poisoning if they stay at room temperature for more than 2 to 4 hours.³