What is the Best Way to Defrost Meat?
There are a number of ways to defrost meat safely, including cold water thawing and refrigerator defrosting. All of the best ways to defrost meat will thaw the meat without allowing it to get too warm, as warmth can promote the growth of harmful bacteria. Cooking may not kill all the bacteria, and the waste products of the bacteria can be harmful, so it is very important to remember that all meats must be kept cool while they are defrosting, even if you are in a hurry.
Meat should never be left out on the counter or defrosted in warm or hot water. These techniques foster the growth of bacteria, and meat which has been handled in this way should be discarded. The potential risk of food borne illness is not worth the cost of the meat.
The best way to defrost meat is in the fridge. If you know that you intend to use meat the next day, take it out of the freezer, leave it in the original packaging, and place it in a cool area of the fridge over a bowl or plate to catch the juices. This technique permits the meat to gently defrost without allowing it to get dangerously warm. Be aware when defrosting chicken with this technique that hemoglobin from the bones of young chickens may transfer to the meat, making it look bloody. This is not harmful, just unsightly. For especially large roasts and big birds like turkeys, allow several days of refrigerator thawing.
If fridge defrosting is not an option because of time limitations, the next best choice is cold water thawing. Package the meat in a waterproof bag and dunk it into a bowl filled with cold water, changing the water every thirty minutes to keep the temperature constant. It takes between 30 minutes and an hour per pound (half kilogram) to thaw meat using this technique.
Microwaves can also be used to defrost meat in a pinch, although this technique can alter the color, flavor, or texture of the meat when it is cooked. If you need to defrost meat in a microwave, be aware that the technique works best with smaller, thinner cuts of meat, rather than big chunks or roasts. In some cases, meat can also simply be cooked while it is still frozen, especially if the cut is relatively thin. In these instances, use a meat thermometer to ensure that the center of the meat has been cooked properly.
Written by S.E. Smith
