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The Defrosting Methods – Part 1

Let's learn about the method of defrosting food.
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Let’s learn about the method of defrosting food.

It’s a common practice to take food out of the freezer and put the frozen food at room temperature, or when we are in a hurry, we may use hot water to thaw it fast. But they are actually bad ways.

Raw or cooked meat, poultry or egg products, as any perishable foods, must be kept at a safe temperature during “the big thaw.” They are safe indefinitely while frozen. However, as soon as they begin to thaw and become warmer than 40 °F, bacteria that may have been present before freezing can begin to multiply.

Perishable foods should never be thawed on the counter, or in hot water and must not be left at room temperature for more than two hours.

Even though the center of the package may still be frozen as it thaws on the counter, the outer layer of the food could be in the “Danger Zone,” between 40 and 140 °F — temperatures where bacteria multiply rapidly.

Further on, if we put frozen meat in hot water, we will see the water gradually become turbid, this is due to the loss of nutrients out of water.

So what’s the good way to thaw frozen food? To be continue next time.

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