What is the best practice for thawing frozen food?

Thawing frozen food in the refrigerator is considered the best practice for multiple reasons related to food safety. When food is thawed in the refrigerator, it remains at a safe temperature, preventing the growth of harmful bacteria that can occur if food is left out at room temperature or in warm water. The refrigerator keeps the food below 40°F, which slows down bacterial growth and maintains the quality of the food.

This method also allows for an even thaw, as the food gradually warms up without developing hotspots that can lead to uneven cooking or temperature control issues. By using the refrigerator, it ensures that the food can be safely kept for a longer period before cooking, allowing for better meal prep and planning.

In contrast, thawing in warm water can create a risk for bacteria to multiply, as the outer layers of the food may reach temperatures that promote bacterial growth while the inside is still frozen. Similarly, thawing on the kitchen counter exposes food to temperatures that can fall within the danger zone (between 40°F and 140°F), significantly increasing the risk of foodborne illness. While the microwave can be a quick method for thawing, it is not the only acceptable option and often leads to uneven thawing if not monitored properly.