Tip of the Day
The Right "Thaw-t" Process
According to a survey from the Academy of Nutrition and Dietetics and ConAgra Foods, nearly one in three Americans (31 percent) typically thaws frozen meat on the kitchen counter, under hot water in the kitchen sink, or in the oven. While these shortcuts look like quick fixes, they can make you sick.
Before throwing meats or seafood on the grill, remember there are only three ways to safely thaw your items:
- In a refrigerator set below 40°F
- Using the microwave "defrost" setting
- Under cold water in the kitchen sink (make sure meat is wrapped in airtight packaging and water is changed every 30 minutes to keep it below 40°F).
For more information on how to lower your risk of food poisoning, visit our Meats/Seafood section and HomeFoodSafety.org.
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