Thawing is the process of warming food that has been frozen until there is no residual ice left. This is done so the food can be prepared or eaten properly. Thawing may sounds like a simple process, but it is not. And improper thawing of food may lead to serious problems, particularly food-borne illnesses. This is especially the case for frozen poultry, meats, and seafood. These are highly perishables for several reasons. One of this is that they are rich in nutrients that spoilage and disease-causing bacteria need to survive.

Optimal (room temperature) temperature speeds things up. Remember that freezing food only slows down the growth of these microorganisms—they do not die from freezing temperatures. Once the temperature becomes optimal again, microbial activity accelerates. In most cases of improper thawing, the center of the meat is still in its frozen state, but the outer layer could be already in the so-called temperature danger zone (TDZ). The TDZ is between 40°F (4 °C) and 140 °F (60 °C), where bacterial growth doubles in as little as 20 minutes. So allowing food to sit at room temperature allows the bacterial population to grow at dangerous levels that make the food unfit for consumption.

Here are a few tips for safe thawing of frozen foods.

THAWING IN THE REFRIGERATORE IS BEST

Many people thaw food outside the refrigerator—at room temperature. But room temperature is definitely a no-no for thawing. Sure, room temperature speeds up the thawing process, but it works greatly only on the outside, but the core remains frozen. The soft outside portion of the food becomes an ideal environment for bacterial growth. To prevent uneven thawing, place food in the refrigerator. The temperature is above freezing, but it prevents food from being in the TDZ. Just ensure the meat is secured, where meat juices do not drip onto other foods.

Thawing time varies. Thawing meat such as birds can take 24 to 36 hours. This depends on the size of the meat. Goose takes approximately 2 days. When thawing turkey, allow about 24 hours for every 5 pounds of meat.

For fish such as salmon, you will need to defrost them in the refrigerator overnight. For quick thawing, seal the fish in a plastic bag, then immerse it in cold icy water. The temperature of the ice water keeps the fish cold, which helps prevent bacteria from breeding. Let 1 hour of thawing for a 1 pound package.

For faster thawing, run cold water over. However, thawing by running water requires more attention. To thaw food in this method, the food must be in a leak-proof bag. The bag should be submerged in cold water, which should be replaced every 30 minutes. Replace or use a microwave for quick defrosting.

ONLY COOK FROZEN FOOD IN SMALL PORTIONS

Cooking food while frozen works too. But be very careful. Frozen foods take longer time to cook. Furthermore, large cuts of poultry, meat, and fish run the risk of being undercooked in the center but burned on the outside. This usually happens during grilling and frying. For this reason, it is recommended to cook frozen food in small portions. Thin to medium thickness fish fillets are best, especially in taste and texture. Sure, ice increases cooking time.

But the extended cooking period aids in achieving a crispy outside without overcooking the center.

You might also like: Shelf Life Of Common Refrigerated Foods

REFREEZE FOOD ONLY ONCE

It is actually safe to freeze meat that had been thawed, without cooking. But this rule only applies to foods that have been thawed in the refrigerator or at a temperature of 40°F (4 °C). Do not refreeze food that has been left outside the refrigerator for 2 hours. This is the so-called “2 hour rule”. The Food and Drug Administration (FDA) recommends discarding perishables left at room temperature for 2 hours.

Although freezing thawed meat is fine, quality loss may occur as a result of moisture loss and fat oxidation. This especially the case for home freezers, where freezing takes longer. The longer the time it takes to freeze the meat, the larger the ice crystals that form, which pierce the meat structure. When the meat is thawed, the meat loses moisture and becomes less juicy and tender. Commercial freezers minimize quality losses because because of their capability to flash freeze. This is explained further here.

ROTATE FOOD AS IT DEFROSTS

This is especially important for meat in large cuts or sizes, where defrosting takes longer. Rotating the frozen food allows uniform distribution of heat as the food reaches a safe internal temperature. This works by liberating ice that may be trapped under the food.

Rotating food periodically is necessary if thawing in the microwave oven that does not have a turntable that rotates automatically. Thawing in the microwave requires immediate cooking because some areas of the food may start cooking during thawing.

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