1. Thaw in the Fridge
The safest way to defrost food is in the refrigerator. When food is defrosted in the refrigerator, the food doesn’t need to pass through the temperature danger zone. This is why it’s the safest of all defrosting methods.
To defrost food in the refrigerator, ensure that the temperature is 4°C (40°F) or below and that the items being defrosted are placed on the lowest shelves to prevent dripping or splashing.
It can take quite a long time to defrost food in a refrigerator. Large items, such as frozen turkeys, can take several days to defrost as you need to allow at least 24 hours for every 5.5pound/2.5kg. Even small items will take at least a full day to defrost.
Pros
- The safest and best method of all
- The healthiest method
- The most recommended method
Cons
- Need to be prepared ahead - 24hr for every 5.5pounds/2.5kg
- Can't help if you need to thaw surprisingly
2. Defrosting Food In The Microwave
Microwave ovens can be quite useful for defrosting small items quickly.
It’s important to remember that heat isn’t distributed evenly through food when using a microwave, so it will be necessary to stir the item during the defrosting process.
Microwave defrosting is only recommended for food items that are to be cooked immediately after defrosting.
Pros
- The fastest method
- Easy to be done without preparations
Cons
- Can add an odd taste to the food
- The heat isn't distribute evenly
- You should watch over it and flip it, if you forgot the meat can already grow bacteria before defrosting.
3. Defrosting Food As Part of The Cooking Process
Some food items have been designed to be cooked from frozen such as hamburger patties, frozen vegetables and frozen pastry.
This method should only be used for foods designed to be cooked this way. Always follow the manufacturer's instructions and check the internal temperature of the food before serving.
Pros
- If it's the right food it's the prefect method
Cons
- This method fits for a very specific food
4. Defrosting Food Under Cold Running Water
Defrosting under cold running water is the least preferred method of defrosting as it can be quite easy for the food item to reach temperatures within the temperature danger zone.
If you must use this method, then use a clean and sanitized sink, and completely submerge the food item under running potable water of 20°C (60°F) or lower. The food should be held in leak-proof, waterproof packaging.
The sink must be large enough to allow the food item to be completely covered, and defrosting must be completed within 2 hours at most.
Don’t forget to clean and sanities the sink after defrosting food in it.
Pros
- Safe and fast way to defrost within 2 hours to prevent bacteria growth
- Fit good to small pieces (up to 0.55pound/250gr)
Cons
- Can't handle medium-big pieces (above 0.55pound/250gr) within 2 hours limit.
- Need many preparations with vacuum sealing
- Need to sanitize your sink.
5. Defrosting With ThawPlate
You pull a package of chicken breasts out of the freezer and set it on the counter to thaw. By the time you’re back from work, they’ll be ready to cook. Sounds smart, but it’s not safe. Any foods that can go bad -- like raw or cooked meat, poultry, and eggs -- must thaw at safe temperatures. When frozen food gets warmer than 104°F/40°C or is at room temperature for more than 2 hours, it’s in the danger zone where bacteria multiply quickly.
Defrosting with ThawPlate is the new most common method for thawing your food fast and sanitarily with a simple trick. As mentioned before, food like raw meat for example can't be outside for more then 2 hours or at a temperature greater then 104°F/40°C.
ThawPlate made of conductorly metal that equals the room temperature and with the stripes on it let the cold from the frozen food flow outside. Using this method, thawing about 1.5 hours with ThawPlate equals to ~4,5 hours outside on regular plate.
Pros
- Safe and fast way to defrost within less then 2 hours to prevent bacteria growth
- Fits perfect to small-medium pieces (up to 1.1pound/500gr)
- With post-thaw in refrigerator, it can handle up to 1.65pounds/750gr
- No preparations needed
- Quick cleaning after use
Cons
- Can't handle medium-big pieces (above 1.1pound/500gr) within 2 hours limit.
- If the temperature outside is above 104°F/40°C, it's recommended to post-thaw in refrigerator for 3 hours.