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shop. save. smile.: proper thawing

Super 1 Foods | Posted Thursday, March 12, 2015 at 07:00AM

It’s chicken spaghetti night! You debate on how you should thaw your frozen chicken. Should you sit it out on the counter while you’re running errands or run hot water over it when you return? While both methods will thaw your meat, both methods could result in a foodborne illness. Your meat is fine in the freezer or refrigerator, but once it gets in the temperature danger zone (between 40° F and 140° F), bacteria present before freezing will start to multiply. To reduce the risk of contracting a foodborne illness, use one of these three safe methods to thaw your meat.

If you’re going to use the frozen meat the next day or that evening, place your frozen meat in the refrigerator the morning of or the day before you’re making the meal. If you’re planning on cooking a lot of meat, allow one day for every five pounds for your meat to thaw. If you decide not to use the meat, you can always place the meat back in the freezer.

Another option that is quicker, but will require a lot of attention, is to allow the meat to thaw in cold water. Make sure your meat is in a leak-proof package or place the meat in a zip-top bag. Submerge the meat in cold water. You will need to change the water out every 30 minutes until your meat has thawed. If you are thawing about a pound of meat, this should take about an hour. If you’re thawing three to four pounds of meat, it could take up to three hours for the meat to thaw. Once you’ve thawed your meat, it must be cooked before refreezing.

Microwaving is the quickest way to thaw meat. Since your meat has begun to cook, you will need to cook the meat immediately after microwaving.

Protect you and your family by practicing proper ways of thawing meat.


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Posted in: Cooking, Frozen, Meat Market, Shop. Save. Smile.


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