Thawing

Freezers are an amazing tool when it comes to food storage. Using a freezer can significantly stretch how long a food is safe to eat. For example, fresh fish is best consumed within one to two days of purchase but can be stored between six and eight months in the freezer.

While some foods, such as vegetables, are typically cooked directly from their frozen state, others are usually thawed first. For example, meat, poultry and seafood might be thawed and marinated before cooking.

If you plan to thaw frozen items before cooking, it’s important to do so safely. Bacteria can multiply rapidly when food is left out of the refrigerator for more than two hours — and only one hour, if the temperature is hotter than 90˚F.

How To Thaw Foods Safely

There are three safe methods to thaw frozen foods:

In the Refrigerator:

• Plan ahead. Most items can take an entire day to thaw and some need to be thawed overnight.
• Place frozen food on a plate or in a container to catch any juices that may leak.
• Keep the item that’s thawing on the bottom shelf of the refrigerator so liquid doesn’t drip on other foods.
• Any food that’s been thawed in the refrigerator can be refrozen, either before or after cooking.

In Cold Water:

• This is a faster thawing method compared to thawing in the refrigerator. However, it could take a couple of hours, depending on the food's weight.
• Put the frozen item in a watertight plastic bag or container.
• Submerge the item in cold water.
• Make sure to change the water every 30 minutes.
• Cook immediately after thawed.
• Foods thawed with this method must be fully cooked before refreezing.

In the Microwave:

• Remove any plastic or outer wrapping on the package.
• Place in a microwave-safe container and cover.
• Follow your microwave's instructions to defrost.
• Cook immediately after thawing.
• You must fully cook all foods thawed in the microwave before refreezing.

Cooking Without Thawing

If you don't have enough time to thaw food before cooking, it is safe to cook foods from a frozen state — but your cooking time will be approximately 50% longer than it is for foods that are fully thawed.
Most frozen vegetables can be cooked without thawing. Cook them in ½ cup or less of water, drain and then season with your favorite herbs and spices.