Thawing Food Safely

May 23, 2008

Freezing food is a great way to save it for later – but how do you thaw it safely? Much to my surprise, the book Culinary Fundamentals advises not to thaw food at room temperature.

Many, but not all, pathogens grow best within a temperature range from 41 to 135 degrees Fahrenheit (5 to 57 degrees Celsius). This range is sometimes referred to as the danger zone.

Thawing at room temperature leaves the food in the danger zone for too long, creating a breeding ground for pathogens. So how should you thaw your food? The book suggests three methods, in order of goodness:

1. Refrigerator: This takes the longest, but it is the safest and best method. Just toss your food in the fridge the day before you are ready to cook it. Of course, you have to know what you want to eat the next day.
2. Running Water: Let your food sit under (in a container) under running water that has a temperature of 70 degrees Fahrenheit (21 degrees Celsius) or below.
3. Microwave: Maybe not the best method, but it works quickly. It is good for individual portions that you don’t want to wait for.

So there you have it – stay away from the danger zone. How do you normally thaw your food?

Posted in Health, Techniques |