When it's hot out, the chances of food spoilage increase. So we
thought a short primer on safe ways to defrost food would not go
amiss. Most people understand that defrosting food in the
refrigerator, which usually takes at least overnight but keeps the
food at a safe temperature, is the best way to proceed. And we hope
that most people realize that just throwing a package of frozen
meat on the counter in the morning, and leaving it there all day -
which almost guarantees a long time at dangerous temperatures - is
the worst way to proceed.
So what to do when the overnight defrost takes too long?
Microwaving is an option, but it can be hit or miss, with one part
of the package actually cooked while the rest remains cold. Here
are three other, vetted approaches:
1). Immerging in cold water, as recommended by the USDA:
"The food must be in a leak-proof package or plastic bag. If
the bag leaks, bacteria from the air or surrounding environment
could be introduced into the food. Also, the meat tissue may absorb
water, resulting in a watery product. The bag
should be submerged in cold tap water, changing the water every 30
minutes so it continues to thaw. Small packages of meat, poultry or
seafood - about a pound - may thaw in an hour or less. A 3-to
4-pound package may take 2 to 3 hours. For whole turkeys, estimate
about 30 minutes per pound. If thawed completely, the food must be
cooked immediately. Foods thawed by the cold
water method should be cooked before refreezing."
We should note that other studies (by Alton Brown among
others) recommend keeping a continuous stream of slowly running
water over the food. The turbulence will speed up the process. This
procedure is particularly effective with frozen shrimp (not in a
bag). However, we've just never been comfortable with wasting
water, so we prefer the USDA approach
2) As long as the targeted food is thin, you can
take advantage of the fact that frozen
food lying on metal thaws more rapidly than food lying on a
tabletop made of wood or plastic. Wood and plastic are poor
conductors of heat, and they are very slow in transferring heat to
the food from the surrounding air. Metals are far better
conductors, so putting the food on a metal tray will speed up the
process. However, this is only recommended for steaks, chicken
breasts, pork chops, etc. that will defrost in under an hour, well
within the safety time allowed (food should only be in the danger
zone of between 40 degrees and 140 degrees for a maximum of 2
hours).
3) Cook from a frozen state. There's nothing wrong with this
approach, although obviously you're adding cooking time, although
not nearly the same amount of time it would take to defrost. And if
you're worried that you won't get the proper amount of sear or
caramelization on the food, remember there's nothing wrong with
searing a steak or chicken breast after it's mostly cooked. In
fact, with a thick steak, it's much better to cook the steak evenly
through before searing; it avoids that grey band you'll often get.
For further discussion on this point, check out this Lifehacker
story.
Photo courtesy of
Benchilada on Flickr