You’re swinging out to work in the morning and think about what you’re having for dinner. Remembering a few chicken breasts in the freezer, you throw them in the empty sink to defrost and head off to your 9 to 5, not giving it a second thought.

Well, not giving it a second thought for now. You’ll be racking your brain in the middle of the night as you sit on the toilet, wondering what you ate that day that caused you to spend the majority of your slumber sitting in the bathroom.

Out of everything your mother ever taught you about schooling you in the kitchen, the one you should have harnessed were the three techniques from Defrosting 101.

Method 1: In the Fridge
Rewinding back to our primary scenario, had you thrown your chicken breasts into the fridge before you jetted to work, you would have been on the right path.

Unfortunately, it might not be as easy with larger amounts of frozen food, which would take more than about eight hours in to return to their original frost-free state. A good rule of thumb? About a whole day for every five pounds of food; yes, requiring some earlier planning.

But using this method means that you don’t have to use them right away, so you can take a couple things out at the beginning of the week, and decide over the next two days which you’d like first. Poultry and fish should be used within two days, with a little more lee-way for red meats.

Method 2: In the Microwave
This might be the fastest method, but also the most inconsistent. Unless you have a state-of-the-art microwave (but even then, I can only assume), this energy-draining method tends to still “cook” a portion of the food while leaving some of it frozen. And it zaps hydro. For some, however, popping in your food for a pre-dinner defrost might be the only option if you’re strapped for time (or food). Unlike the fridge method, once thawed, cook it immediately (since more than likely, it’s already begun).

Method 3: Dunked in Cold Water

If you don’t have the time for the longer fridge defrost, opt for this method. Fill the sink or a large pot with very cold water; small portions can thaw this way in about an hour. But be aware: the water temperature can progressively increase, so ensure its’ still chilly during the defrosting. You might find you need to change it about every 45 minutes.

Like in the microwave method, cook it immediately, so be sure to use this method only when you time time to be attentive.

Any of these methods work well, depending on what you are defrosting and the time you have to do it. Just be sure not to leave it at room temperature or thaw in hot water – you might be tempted for the fast fix, but you’re setting yourself up for a bacteria-breeding battleground.

What about refreezing?
If you’ve thawed your food in the fridge (the first method), you can put it back in the freezer, but be aware that the quality might start to go.

For food safety issues and more information, check out government run food security sites:

Canada: hc-sc.gc.ca/fn-an/securit/index-eng.php
United States: fsis.usda.gov/Food_Safety_Education/index.asp

Image courtesy of timeinc.net

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