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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

September 17 2009

Technique Week - How To Thaw Food

Refrigerator Thawing

Planning ahead is the key to this method because of the lengthy time involved. A large frozen item like a turkey requires at least a day (24 hours) for every 5 pounds of weight. Even small amounts of frozen food -- such as a pound of ground meat or boneless chicken breasts -- require a full day to thaw. When thawing foods in the refrigerator, there are several variables to take into account.
Some areas of an appliance may keep the food colder than other areas. Food placed in the coldest part will require longer defrosting time.
Food takes longer to thaw in a refrigerator set at 35 degrees F than one set at 40 degrees F.

After thawing in the refrigerator, ground meat and poultry should remain useable for an additional day or two before cooking; red meat, 3 to 5 days. Foods defrosted in the refrigerator can be refrozen without cooking, although there may be some loss of quality.

Cold Water Thawing

This method is faster than refrigerator thawing but requires more attention. The food must be in a leak-proof package or plastic bag. If the bag leaks, bacteria from the air or surrounding environment could be introduced into the food. Also, meat tissue can also absorb water like a sponge, resulting in a watery product.

The bag should be submerged in cold tap water, changing the water every 30 minutes so it continues to thaw. Small packages of meat or poultry...about a pound...may defrost in an hour or less. A 3- to 4-pound package may take 2 to 3 hours. For whole turkeys, estimate about 30 minutes per pound. If thawed completely, the food must be cooked immediately. Foods thawed by the cold water method should be cooked before refreezing.

Microwave Thawing

When microwave defrosting food, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwave defrosting. Holding partially cooked food is not recommended because any bacteria present wouldn't have been destroyed and, indeed, may have reached optimal temperatures for bacteria to grow.

Foods thawed in the microwave should be cooked before refreezing.