What is the safest way to defrost meat, poultry, and fish?

Answer 1

Iamlost, I really think you are, this is a non-meat category der. I haven't eaten meat for that long I cant remember.

Answer 2

Safest way: in the fridge over a day or two. If you're more in a hurry, the next best way to do it fast but relatively safe is in cold water: deposit your hunk of frozen goodness in a large pot or bowl, fill with cold water from the tap and then leave in the sink with the barest trickle of water running into the container. That small flow of fresh water will continue to deliver a small influx of heat into the container without raising the temperature too great; you don't use hot water because the surface of your meaty morsel will rise above the 40F threshhold into the bacterial "Danger Zone" while the center will still be hard as a rock. By keeping the temperature constant, you'll defrost the entire critter more evenly, and actually in less time than with hot water. You also don't just want to dump it into hot water and boil until cooked through -- it would be safe, but so overdone it would be inedible except for a walnut sized chunk at the very center.

Answer 3

The safest way to defrost any food is in the refrigerator at no higher than 41 degrees. One must take special care when defrosting any type meat as it is the highest risk for bacterial growth. No food should be left in the "danger zone" for longer than 4 hours. That being less than 150 degrees or higher than 41 degrees. And that includes the time it is from the supplier to the table. So there is more to take into consideration when it comes to food safety than just defrosting. I have been a Certified Dietary Manager-Certified Food Protection Professional (CDM, CFPP) for 14 years.

Answer 4

There are three safe ways to defrost food: in the fridge, in cold water or in the microwave. It is not safe to defrost food at room temperature. The most ideal way to defrost is by planning ahead and allowing the food to defrost slowly in the fridge. Unfortunately we are not always this organized so there are other alternatives. You can submerge the food into cold water, remembering to change the water every 30 minutes. The only problem with this method is that certain types of food can become watery. The other method is the trusty old microwave. With this method it is best to cook the food directly after defrosting it as the food tends to partially cook in the microwave. It is not safe to keep partially cooked food in the fridge.

Answer 5

I thaw most meats in the microwave, except for turkey which is too big. To thaw a turkey it needs to sit in cold water for up to 12 hours with the water being changed every half hour...actually I do not get up in the middle of the night. Or you can leave it in your fridge to thaw for about 3 days (still talking about the turkey). Most meats will thaw in the refridgerator overnight - I do that with bacon. As for fish, I usually just cook it from a frozen state unless the pieces are stuck together - then I nuke it on defrost just enough to separate the pieces.

Answer 6

Defrost it slowly in the fridge.

Answer 7

In the fridge or in cool water. The worst way is to leave it on the counter!

Answer 8

Naturally in fridge

Answer 9

either put it in the fridge on a plate or just put it in the microwave

Answer 10

On the hood of the car, or if it's raining put it under the hood.